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Posts Tagged ‘Peanut Butter’

Several posts ago I wrote about peanut butter-based snacks. I love peanuts and peanut butter so much. Although there is a risk of peanuts carrying aflotoxin (you know, on those really gross-tasting peanuts), the Canadian food supply keeps them at acceptable levels. Peanuts were my dietary staple in The Gambia. I’d grab a bag of roasted peanuts on the road; I’d pick them in the fields with the women and we’d carry them home in big buckets on our heads; we’d hull them on raised concrete platforms with a nut in each hand which we’d whack on the concrete and remove from the shell, with a big pile between our knees that never seemed to end. Peanuts are the way of life there. I ate them every day.

To make peanut butter, simply roast your peanuts, squeeze them in your hands to remove skins when they have cooled, and then place them in a blender or food processor or food grinder and let it spin! The longer you go, the smoother it gets. Add a teaspoon or two full of vegetable oil if it is not liquid enough – that will depend on the variety of groundnut you have! Adding a pinch of salt will bring out the flavours more if you’re interested.

Upon my return, I’ve craved peanuts big time. Thanks to my lovely host families, I had a plentiful supply, despite my distance. I quite enjoyed roasting them and turning them into peanut butter, before they were transformed into the delicious snacks and meals which I’ve already started posting including the Domoda and the Chocolate Kickers, and this childhood favourite snack of mine, these peanut butter logs.

Ingredients – three 4-inch logs (approximately)

1 cup peanut butter (I prefer the ‘just peanuts kind’, which you can buy or make yourself with a food processor or blender – simply follow the instructions under the picture)

4 Tbsp honey

5 Tbsp milk powder (or 7 Tbsp if instant), or more as needed

2-3 Tbsp desiccated coconut

Directions

Mix all ingredients together using a strong fork or whatever works for you. Place a third of the desiccated coconut on a sheet of parchment paper, and spread evenly. Form a third of the mixture into a log, and roll in the coconut. Place in parchment paper or wax paper and freeze.

Slice once frozen, and serve immediately for an energy-packed snack!

You can also add dried cranberries or mini chocolate chips for extra punch.

Hope you enjoy these!

-Sitelle

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There was no question in my head as to which snack I should prepare for a weekend of rock climbing in Kingston at the Kingston Mills. Co-incidentally, this snack is equally well suited to my most lovely co-blogger’s current occupation: successfully summiting Mount Kilimanjaro! (congrats girl, you rock!!).

So, as a tribute to our somewhat extreme activities these days, I thought I’d post one of my very favourite outdoors snack recipes, which is loaded in energy. Keeping a tupperware with a few of these delicious bites at the top of a daypack on a long canoe trip results in instant joy and energy, even at the prospect (and then the end) of a gruelling multi-kilometer portage. Just don’t risk forgetting it in there at night, as the animals are sure to come and feast if you allow them the opportunity!

The best thing about it, aside from its delicious taste and the amount of energy it packs in, is that it’s ridiculously easy to make, totally versatile, and will last as long as your trip (well, until supplies last!).

I originally found this recipe in the trailside cookbook, and this snack was called Chocolate Kickers. Since that fateful day where I first tried these I’ve taken the recipe and made a few changes, but it’s pretty much the same idea. It won’t take you more than 30 minutes to prepare, 15 of which are resting time. Ready? Go ahead, you’ll be done in no time. You probably can even make it at the camp site, but they’re so easy to make I’d just bring them fully made from home and keep the campsite cooking time for other delicious adventures like baked stuffed apples or blueberry pie.

Ingredients – makes about 20-25 bites of energy

3/4 cup confectioner’s sugar

1.5 cups crunchy peanutbutter

1 cup dark chocolate chips

2/3 cup powdered milk

1/2 cup to 1 cup dried cranberries or desiccated coconut

1-2 Tbsp water (approximately)

Directions

Put all ingredients together in a bowl. Mix well with two forks and probably your hands. Shape into bite-sized balls or press to 2/3 inch thick sheet and cut out with your favourite cookie cutter.

Let the chocolate kickers rest for 15 minutes, then pack into tupperware or airtight bags.

Hope you enjoy these!

-Sitelle

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This pie only confirms a universal truth: chocolate and peanut butter are a match made in heaven. Nested between a chocolate crumb crust and a smooth ganache is a peanut butter cheese cake.  It’s hard to imagine a more delicious combination…

This is one of the more ingenious recipes in Joy of Cooking. 

Chocolate Peanut Butter Pie

(1 9- or 10-inch pie)

 

INGREDIENTS

Crumb crust:

1 ½ cups chocolate wafer crumbs

¼ cup sugar (depending on the sweetness of the cookies)

6 tablespoons (3/4 stick) of unsalted butter, melted and cooled

1 teaspoon cinnamon
 

Peanut Butter Filling:

8 ounces cream cheese (1 block)

1 cup peanut butter

½ cup sugar

2 teaspoons vanilla

1 cup whipping cream
 

Ganache:

¾ cup whipping cream

1 tablespoon instant coffee granules

8 ounces finely chopped semisweet or bittersweet chocolate
 
 
DIRECTIONS

Crumb crust:

In a bowl, combine crumb crust ingredients. Press into a 10-inch pie or springform pan, and bake for 10 to 12 minutes in a 350°F oven.

Cool the crust before filling (can be done in the fridge/freezer).
 

Peanut Butter filling:

Beat in a large bowl until smoothly blended the cream cheese, peanut butter, sugar, and vanilla.

In a medium bowl, beat the whipping cream until stiff peaks form.Using a spatula, fold in half of the whipped cream into the peanut mixture to lighten it, and then fold in the remaining cream.

Spread the mixture into the crust, press a sheet of plastic wrap directly on the surface of the pie and refrigerate until firm, about four hours (or if you are in a rush, throw it in the freezer).
 
Chocolate Ganache:

Bring the whipping cream to a boil, stirring in the instant coffee.  Remove from heat and add chocolate. Stir until most of the chocolate has melted. Cover and let stand 10 minutes, then stir/whisk gently until completely smooth. Let cool to lukewarm and then pour over the pie and spread evenly.  Refrigerate for at least 1 hour (again, you can also use the freezer) and up to 3 days.

Serve with masses of whipped cream and salted peanuts for an absolutely delicious dessert.  Eat slowly – you will want to savour each and every bite!
 
– Catherine

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Despite sleeping for over 10 hours, I woke up Saturday morning with a stuffed-up head and a mild fever.  Looks like Halifax’s wet winter has finally gotten the best of me.  I decided the thing to do – between naps in bed and watching the West Wing – was to make a large pot of comforting soup.

I turned to Audrey Alsterberg and Wanda Urbanowickz’ Rebar – a collection of delicious, inventive recipes out of Victoria, BC – for inspiration.  I was immediately drawn to their African yam soup.  The recipe looked simple, nutrient-filled, and packed with flavour – just what a girl needed when feeling under the weather.  (I note as an addendum that Monday evening, feeling reenergized sleeping off this cold, leftovers from this soup were superb.)

I leave you with Rebar’s description, which describes this soup beautifully:

“Silky smooth richness in this soup comes courtesy of peanut butter – there’s just enough of it blended in to make this soup luxuriant, rather than cloying.  Pineapple, lime and tomatoes add sweetness and tang, while the spices are lively and warming.  This soup can handle a generous dose of spice and heat, so arm yourself with a good hot sauce for last minute seasoning.”

 

African yam & peanut soup with ginger and pineapple

Serves 8

 

Ingredients:

8 cups vegetable stock

2 tablespoons vegetable oil

1 large yellow onion, diced

2 teaspoons salt

6 tablespoons (3/8 cup) minced ginger

4 large garlic cloves, minced

1 tablespoon ground cumin

2 tablespoons ground coriander

1/2 teaspoon cayenne pepper

1 teaspoon hot paprika

1 red bell pepper, diced

4 medium yams (sweet potato), peeled and roughly chopped

1 x 14 fl oz (398 mL) can water-packed pineapple, juice reserved

3 ripe tomatoes, chopped

5 tablespoons natural smooth peanut butter

1 bunch cilantro, chopped

juice and zest of 2 limes, or more to taste

favourite hot sauce, to taste (I used sambal oelek here and loved it!)

 

Directions:

Heat stock and keep it warm on the back burner while you assemble the soup.  In a heavy-bottomed soup pot, heat oil over medium heat.  Add onion and a pinch of salt; saute for 10 minutes, stirring occasionally.  Next, add garlic, ginger and spices and saute until soft and golden.

Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot.  Add vegetable stock to cover, bring to a boil, and reduce to a simmer.  Cover partially and simmer until the yams are tender.

Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes.  Puree the soup until smooth, either directly in the pot with a hand blender or in batches with a food processor.

Return soup to the pot and simmer for a final 10 minutes.  Season to taste with more salt, pineapple juice, and/or hot sauce.  Just before serving, add chopped cilantro and fresh lime juice.

Bon appetit!

– Catherine

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I am a well-known peanut butter lover (case in point: as I type this, I am munching away on a peanut butter cookie). So when my friend’s birthday rolled around, I volunteered to make a birthday cake.  Flipping through an old Joy of Cooking, I came across a recipe for peanut butter cupcakes.  Now, I may have had a hole in my upbringing, but I had never before eaten a peanut butter cake.  So clearly this cake needed to be tried.

unsurprisingly, peanut butter cake is as delicious as it sounds.  Inspired by the flavours of reeces peanut butter cups and leftover icing, I decided to pair the peanut butter cake with chocolate icing.  Served with a glass of cold milk and topped with some raspberries (everything is tastier topped with raspberries), this cake was a hit!

Peanut Butter Cake with Chocolate Frosting

(serves 12)

 

Ingredients:

CAKE

1/3 cup butter

1 1/2 cup packed brown sugar, divided

Generous 1/2 cup peanut butter

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

3/4 cup milk

CHOCOLATE FROSTING

3ish tablespoons butter

At least 3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar

 

Raspberries, if desired

 

Directions: 

Preheat oven to 350 degrees F.  In a large bowl, beat the butter until soft, then add 1 cup of the brown sugar and the peanut butter.  Blend until fluffy.  Add and combine until light the eggs, remaining brown sugar, and vanilla.  Sift the flour, baking powder, and salt together.  Add the sifted ingredients in 3 parts alternately with the milk.

Pour into two 8 inch circular pans (or 22 muffin cups), and bake for about 20 to 25 minutes, until a toothpick comes out clean.  Allow to cool.

To make the icing, cream together the butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.  Adjust cocoa/coffee proportion to your liking!

When cake is coolish, remove from pan.  Place the first round on a plate and smother the top with chocolate-mocha icing.  Place the second round on top and spread the remaining icing over the cake.  Decorate with raspberries. Serve with a large glass of milk!
– Catherine

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