Peanut Butter Apple Squares

 

Peanut butter and apple make one aromatic combination that is comforting, while being both scrumptious and delectably moist. Relatively quick to make and absolutely effortless to snack on, so much so, that no crumb will go a miss.  

Peanut Butter Apple Squares

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3/4 cup (175 ml) unbleached all purposed flour

1 (5 ml) teaspoon baking powder

1 teaspoon (5 ml) ground cinnamon

1 egg

3/4 cup (175 ml) brown sugar, lightly packed

1/4 cup (50 ml) milk

1 teaspoon (5 ml) vanilla extract

1/2 cup (125 ml) smooth or crunchy peanut butter 

1 cup ( 250 ml) cored, unpeeled apples, grated

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch or 9 inch square baking tin. Line the bottom with baking parchment. Set aside. 

In a medium bowl sift together the flour, baking powder, and ground cinnamon. 

In a large bowl beat the egg until light, then beat in the sugar, milk, vanilla and peanut butter. Blend in the flour and stir in the grated apple. 

Spread in the prepared baking tin and bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Do not overbake.

Cool in the tin until slightly warm. Cut into bars, and lightly dust with icing sugar. Place on a wire rack to finish cooling. 

Chocolate Hummus

 

Ever since I stumbled upon this recipe, chocolate hummus has become an indulgent nutrient dense spread; I delightfully savour slathering on my toast in the mornings. Feel free to tweak the ingredients, according to your taste and by using whichever nut butter you prefer. As a snack, I highly recommend serving it with pretzels, as the crisp saltiness balances the velvety cocoa sweetness.     

Chocolate Hummus 

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1 x 398ml (15 oz) can of chickpeas

1/3 cup peanut butter or any nut butter or tahini 

1/4 cup cocoa powder

1/4 cup maple syrup

1/8 teaspoon salt

2 teaspoons vanilla extract 

extra cocoa powder for sprinkling 

peanuts, for garnish

Drain chickpeas from the can and reserve the chickpea liquid (aquafaba) in a bowl.

Place all ingredients along with 2 tablespoons of the reserved chickpea liquid in a food processor or blender. Blend until smooth. If the mixture is too thick, add a bit more of the reserved chickpea liquid, a tablespoon at a time. Give it a taste and add more sweetener, if needed. 

May be serve with pretzels, fruit and nut crackers, dried fruit and thin slices of bread or whatever you wish. Sprinkle lightly with extra cocoa powder and top with nuts before serving. Keep refrigerated in an airtight container until ready to serve. 

No-Bake Chocolate Peanut Butter Bars

 

Made with five ingredients and practically effortless these chunky fudgy no bake chocolate peanut butter bars are incredibly alluring and decadent. An easy holiday recipe that tastes similar to a peanut butter cup. With the addition of crushed pretzels and chopped peanuts on top, adds a decorative salty crunch to these already irresistible bars.   

No-Bake Chocolate Peanut Butter Bars

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1 cup (120g) graham cracker crumbs (approximately 8 full sheet graham crackers)

2 cups (240g) icing sugar

1/2 cup (113g/8 Tbsp) unsalted butter melted

1 cup (250g) smooth peanut butter 

2 tablespoons (30g) peanut butter

1 x 270g package (about 1 and 1/2 cups) semi sweet dark chocolate chips

crushed pretzels pieces, optional

chopped peanuts, optional

 

NOTES: for the best texture use a processed smooth and creamy peanut butter, such as Kraft, Jif or a store brand peanut butter not a natural oily peanut butter. Using a crunchy peanut butter may result with a more crumbly texture bar.  

If you cannot find or do not have graham crackers try using 120 grams (approx. 8 biscuits) ground digestive biscuits instead.

Line a 8 inch or 9 inch square tin foil pan with baking parchment. Making sure that the parchment goes a bit up the sides. Set aside. 

If not using ready made graham crackers crumbs then blitz the graham crackers or digestive biscuits, in a food processor, until fine crumbs form. 

Whisk together the graham cracker crumbs and the icing sugar in a large bowl. Add the melted butter and peanut butter and using a wooden spoon or spatula stir until combined. Then press the peanut butter mixture evenly into the prepared pan.

Melt the 2 tablespoons of peanut butter with the chocolate chips in the microwave, using a microwave safe bowl, or on the stove. Stir until smooth and spread evenly over the peanut butter layer. Sprinkle with the crushed pretzel pieces and chopped peanuts, if using. 

Chill in the refrigerator until firm, at least 2 hours or overnight. Allow to sit at room temperature for about 10 minutes before cutting. Served chilled. You can also set the bars out for a few hours at room temperature for serving. Place remaining bars in a tin or air tight container and keep in the refrigerator for up to 1 week or freeze in freezer friendly containers for up to 3 months.   

Chocolate Peanut Butter Muffins

 

To call these muffins may be a stretch as their spongy texture appears to be more cakey than muffiny. They are a decadently rich and slightly sweet and salty muffin with the perfect balance of velvety chocolate and creamy peanut butter. These moist muffins will please most chocolate and peanut butter lovers or anyone wanting that familiar flavour combination in a simple baked snack or an uncomplicated dessert.  

Chocolate Peanut Butter Muffins

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makes 12 muffins

1 1/2 cups flour

3/4 cup white sugar

1/2 cup cocoa powder

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup olive oil

2 tablespoons peanut butter 

extra peanut butter for decorating

honey roasted peanuts for decorating

Preheat oven to 400ºF (200ºC). Grease or line a muffin tin with baking papers.

In a large bowl combine together the flour, sugar, cocoa powder, baking powder and salt. Whisk together and set aside.

In a medium bowl add the egg, milk, olive oil and peanut butter. Whisk until frothy and combined. There will be flecks of peanut butter in the milk mixture, do not worry. Add the milk mixture to the flour mixture and stir until only just combined, the batter will be lumpy.   

Fill the prepared muffin cups about 2/3 full. Using the extra peanut butter spoon a teaspoonful on each muffin and using a toothpick swirl the peanut butter around and then top with honey roasted peanuts.  

Bake in the preheated oven for 20 to 25 minutes.  Allow to cool on wire racks. 

Chocolate Peanut Butter Bark

 

Warning! these are absolutely moreish. If you are craving a crunchy, sweet and salty snack, this is it! Minimal effort, perfect for sharing, although you may not want to. It's such an irresistible chocolate and peanut butter combination indulgence that is hard to say no to. The recipe can easily be doubled for a more thick chocolate delight.

 

Chocolate Peanut Butter Bark

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1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

1 cup lightly salted dry roasted peanut nuts

1 cup mini pretzels broken into small pieces

2 to 3 tablespoons extra peanut butter, melted, to drizzle on top

Line an 8 x 8 baking tin or dish with baking parchment. If you don't have an 8 x 8 tin then use a 9 x 9 baking tin. 

Using a double boiler or microwave, gently melt the chocolate chips and peanut butter together until smooth.

If using a double boiler, turn off the heat and add the peanuts and pretzels pieces and stir until coated. Pour the chocolate peanut butter mixture into the prepared baking tin. Smooth out evenly the best you can. Melt the extra tablespoons of peanut butter and drizzle on top. Place it into the refrigerator for about an hour or until the mixture is solid. If you are in a hurry, you can place it in the freezer for 30 minutes. 

Once it is solid all the way through, use a sharp knife to cut or crack into pieces or squares. Place the pieces in an air-tight container and store in the refrigerator for up to a week.  

Notes: you may also drizzle with melted white chocolate on top.

Leftovers #61 ~ Spicy Peanut Butter Noodles

 

I can't take full credit for this. My leftovers were inspired by Nigella Lawson's Creamy Dreamy Peanut Butter Pasta recipe. After foraging around the kitchen for lunch, I found some leftover stir-fry noodles, green onion and carrots... instantaneously I remembered watching Nigella's video recipe, although not committed to memory, I did recall some key ingredients and instead went with what I had, peanut butter, soy sauce, crushed dried chili flakes, green onions, carrots and leftover noodles.

Adding some oil to a frypan over medium heat I tossed the noodles to warm them up. I quickly sliced the green onions and grated the carrot. In a bowl I added about 2 to 3 tablespoons of peanut butter, smooth or crunchy, doesn't matter, and 1 to 2  teaspoons of low sodium soy sauce, stirred together then poured it over the noodles in the frypan. Added the green onions and carrot, sprinkled with crushed chili flakes, adjust according to your level of spiciness, and using tongs to toss and coat. Throughly mixing everything together and ensuring the sauce and vegetables are heated through. I found this incredibly tasty, substantial and moreish! The crushed chili flakes gave it a delicate spicy kick and as the noodles cooled they got more sticky however still very edible; I possibly need to tweak the sauce ingredients. 

I would still like to try Nigella's recipe as it uses spinach.. for not following a recipe and being inspired by one, this was delicious and quick and an excellent way to use leftovers!   

Peanut Butter Oat Cups

 

I have made energy bites before using the same ingredients however wanted to create something more substantial, and these are. What I love about them is, with a few simple ingredients you will have a solid size snack, offering a quick burst of energy and are sufficient enough to keep you content and satisfied. You could use a mini muffin tin for a more smaller bitesized cup, if you prefer, however I like the sheer chunkiness of a regular muffin cup. They are quite moreish, not lasting long in our household and I guarantee not lasting long in yours, as they have become the go to snack.  

Peanut Butter Oat Cups

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makes approximately 12 regular size cups

 

1 1/2 cups of rolled oats

1 tablespoon ground flax seed

1 cup of crunchy peanut butter

2 tablespoons maple syrup

1/2 cup dried cranberries

1 cup dark chocolate chips

Line a regular size muffin tin with silicone cups or baking papers or lightly oil the cups instead. 

In a large bowl mix together, oats, ground flax seed, peanut butter, maple syrup, and dried cranberries. The dough will be sticky, so you'll want to use a cookie scoop to place dough into each prepared cup. Once all the dough has been used and divided up between the cups, take a piece of parchment paper, place over the dough and using a smooth bottom glass, press the dough down, to pack it tightly into the cup, repeat until all dough has been pressed and formed in each cup. 

Place the chocolate chips into a microwave safe bowl and melt until smooth, checking at 20 second intervals to ensure readiness. Using a spoon, coat the tops of cups with the melted chocolate. Refrigerate for 1 hour, until chocolate and dough has set. 

No Bake Peanut Butter Oat Squares

 

With minimal prep these gooey morsels are a luscious treat and provide an ample boost of energy. They do have to be kept in the refrigerator however great for having on hand when you favour a quick bite or two or in need of a sweet nibble to share for any occasion.   

No Bake Peanut Butter Oat Squares

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1 cup crunchy peanut butter 

1/4 cup plus 2 tablespoons honey 

1 1/4 cups rolled oats

1/2 cup chopped dried cranberries

200 grams dark chocolate chips

Line a freezer proof dish with baking parchment or waxed paper. You want to use a small square dish to ensure a thick slice however I used a standard square baking tin and the slices came out a bit thinner.  

In a medium microwave safe bowl, add the peanut butter and honey and heat in 20 second increments until warm and slightly thickened, about 40 to 60 seconds in total.

Add the oats and chopped cranberries, stir to combine, then add the mixture to the prepared baking dish. Flatten with the back of a spoon until even and smooth.

In another microwave safe bowl, melt the chocolate and pour it over the mixture and refrigerate until hardened, about 2 to 3 hours.

Slice into small pieces and store in an airtight container in the fridge or freezer. 

Notes: the peanut butter may be replaced with another nut butter and the honey may be replaced with maple syrup.

 

Peanut Butter Cookies

 

What more can be said about a classic cookie recipe that hasn't been said already... it's a classic for a reason and a comforting one at that. Using crunchy peanut butter gives them an extra nutty flavour and subtle crunch to their already crispy buttery flavour.  

Peanut Butter Cookies

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2 1/2 cups unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup Crunchy Peanut Butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

Heat the oven to 350ºF (180ºF). Line a baking sheets with baking parchment.

In a medium bowl, mix the flour, baking powder, baking soda and salt. Set aside.

In a large bowl and using a hand held mixer, beat the butter, granulated sugar, brown sugar together until light and fluffy. Blend in the eggs and vanilla. Then gradually add the flour mixture, beating well after each addition. 

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets. Flatten each in a criss-cross pattern with tines of fork.

Bake 8 to 10 minutes, or until golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.  

Peanut Butter Bread

 

A subtle peanut butter flavour however scrumptious that smells and tastes like peanut butter cookies. A lovely loaf that you will want to make again and again.  

Peanut Butter Bread

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2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1/2 cup sugar

1/2 cup peanut butter

2 eggs

2 tablespoons honey  

1 cup milk

1 to 2 tablespoons sugar,  for sprinkling on top 

handful of chopped peanuts,  for sprinkling on top

Preheat the oven to 350ºF. Lightly grease and flour a loaf tin. Line the bottom with baking parchment paper.

In a medium bowl, combine the flour, baking powder, salt and chopped peanuts. 

In large bowl, add the sugar and peanut butter, using a handheld mixer, blend together until smooth. Blend in the eggs, one at a time. Add the honey and pour in the milk and blend until the mixture is smooth.

Add and stir the flour mixture, in three additions, to the peanut butter mixture, using a wooden spoon. Once the batter is mixed and blended together, spoon into the prepared baking tin, smooth the top, sprinkle with sugar and more chopped peanuts.

Bake in the preheated oven for 50 to 60 minutes or until the loaf is golden brown and the centre has set and a toothpick inserted into the centre comes out clean. Cool  5 - 10 minutes in the pan on a wire rack. Using a butter knife gently loosen the sides of the loaf from the pan; remove the loaf from the tin and allow to cool completely on a wire rack.  

Vegan Peanut Butter Cookies

 

By far these are the easiest cookies you will ever make and the most delicious cookies you will ever make. They didn't last long in our house but most cookies never do. An update on a classic that will satisfy and delight!

 

Vegan Peanut Butter Cookies

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makes 20 to 24 cookies

1 cup (270g) natural peanut butter, creamy or crunchy

1 cup (1902g) coconut sugar or pure can sugar

6 tablespoons almond milk, room temperature

2 teaspoons vanilla extract

1 cup (120g) unbleached all purpose flour

1 teaspoon baking soda

a pinch of mineral salt, only if using an unsalted nut butter

Preheat oven to 350ºF. Line a cookie sheet with baking parchment paper or use a silicone mat.

In a large bowl add the peanut butter and coconut sugar and mix until creamy. Stir in the almond milk and vanilla. Then, add the flour, baking soda and mineral salt. Mix until combine. If you find the dough is too tough to stir, then use your clean hands to mix together.  

Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls that are 1 1/4 inches, no larger than a walnut. Place the dough balls about 2 1/2 inches apart on a baking sheet. Use the back of a fork to flatten in a crisscross pattern. Sprinkle with sugar or coarse salt. 

Place in the oven and bake for 10 to 13 minutes. Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool. Repeat with the remaining dough. Store cookies in an airtight container.  

Plenty of sunshine and blue skies made for another glorious weekend. Temperatures set to rise over the next few days so we will be do our best to stay cool.  - JD  

Peanut Butter Squares

By far one of the simplest and easiest recipes. Five ingredients, four if you omit the shredded coconut. Peanut butter and chocolate, what more needs to be said.  

Peanut Butter Squares

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1 cup Crunchy Peanut Butter

1/3 cup shredded coconut, optional

1/2 cup white sugar

1 egg

2 oz Baker's Semi Sweet Chocolate, finely chopped

Preheat oven to 325ºF. Line the bottom of a 8x8 square baking tin with baking parchment.

In a large bowl mix the peanut butter, shredded coconut, sugar and egg until well blended.

Spread into the prepared square baking tin. I found after spooning the mixture into the tin, I used clean hands to evenly pack the mixture down. Sprinkle with the finely chopped chocolate. Bake for 20 minutes. Cool completely before cutting into squares. 

Hope everyone is doing well and staying safe. - JD 

Peanut Butter, Oat and Sesame Seed Bites

What can I say other than minimum effort, maximum taste. Something fulfilling that will satisfy and give you a boost in energy when you need it.  - JD

Peanut Butter, Oat and Sesame Seed Bites

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makes approximately 15 to 20 bites

1/2 cup Smooth Peanut Butter

1/4 cup honey

1 cup large flake rolled oats

1/2 cup coarsely chopped walnuts

3 tablespoons ground flax seed

1/4 to 1/3 cup sesame seeds

In a bowl combine the peanut butter and honey and blend until smooth.

Add the oats, walnuts and flax. Mix well. Refrigerate for 30 minutes.

Roll peanut butter mixture into 1 inch balls, using... about 2 tablespoons peanut butter mixture, for each ball.

Pour the sesame seeds on a plate or in a small bowl and add the peanut butter balls, one at a time; roll to evenly coat each peanut butter ball with the sesame seeds. 

Store in an airtight container in the refrigerator.


Notes: I used Kraft Smooth Peanut Butter. 

 

Peanut Butter Flax Cookies

Peanut butter cookies always remind me of my childhood as my mum would regularly make them. This is a nice take on a comforting classic recipe and are exceptionally good and did not last long.  

Peanut Butter Flax Cookies

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makes approximately 18 to 24 cookies

1 1/4 cups unbleached all purpose flour

1/3 cups ground flaxseed

1 teaspoon ground cinnamon

1 1/2 teaspoon baking powder

1/2 cup crunchy peanut butter

1/2 cup unsalted butter, softened

1/2 cup white sugar

1/2 cup coconut sugar

2 eggs, lightly beaten

Preheat oven to 350ºF (180ºC). Line a baking sheet with baking parchment paper. 

In a bowl combine the flour, flaxseed, ground cinnamon and baking powder. Set aside.

In a large bowl stir together the peanut butter, butter, caster sugar and coconut sugar until smooth; beat in the eggs. Stir the flour mixture into the peanut butter mixture a little at a time until a dough forms. Shape into round balls, no larger than a walnut, place on the prepared baking sheet and press down with a floured fork. 

Bake in the centre of the preheated oven for 10 to 12 minutes, rotating the baking sheet half way, or until the cookies start to brown. Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. 

Notes: you can replace the crunchy peanut butter with smooth peanut butter and use whole wheat flour instead of white flour. 

Hope everyone had a lovely weekend, we did! - JD 

Peanut Butter Oat Chocolate Chip Cranberry Cookies

These cookies are packed with plenty of delicious ingredients and are satisfying in both sweetness and flavour. A delightful afternoon cookie worthy of such a long name!   

Peanut Butter Oat Chocolate Chip Cranberry Cookies with Pumpkin Seeds

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1 1/4 cups peanut butter

1/2 cup butter

3/4 cup caster sugar

2/3 cup packed brown sugar

2 eggs

1 1/2 teaspoons vanilla

1 cup large flaked oats

3/4 cup flour

1/2 teaspoon baking soda

1teaspoon cinnamon

1/2 cup chopped dried cranberries

1/2 cup pumpkin seeds, optional

1 cup mini semi sweet chocolate chips

Preheat oven to 350ºF.

In a large bowl beat the peanut butter and butter with a mixer until creamy.

Add sugars and mix well. Blend in the eggs and vanilla.

In another bowl mix the oats, flour, baking soda, cinnamon, dried cranberries, and pumpkin seeds. Add to the peanut butter mixture until well blended. Stir in the chocolate chips. Drop teaspoonfuls of dough, 1 inch apart, onto baking tray. 

Bake 10 to 12 minutes, or just until the centres are set. Allow to cool for 3 minutes on baking tray then remove to wire racks to cool completely. 

Notes: you can use crunchy peanut butter, if you wish. Chocolate chips may be either mini or regular, just adjust the amounts.  

Hope everyone had a lovely long weekend. We had a bit of snow over the weekend however nothing that we aren't already used to. - JD 

Peanut Butter Oatmeal Chocolate Chip Cookies

These are absolutely delicious and vegan! They were so easy to make that I whipped up another batch. This is a great basic recipe, which ingredients may be substituted for others depending on your tastes or food requirements. It is hard to believe these are vegan! 

Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup white sugar

1/2 coconut sugar

1/3 cup soy milk

1/3 cup peanut butter

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup oat flour

1 cup rolled oats

1 tablespoon flax seed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup vegan semi sweet chocolate chips

Pre-heat oven to 400ºF. Line a large baking sheet with baking parchment paper. Set aside. It is a must to line the baking tray to prevent the cookies from sticking to the tray.

In a large bowl whisk together the sugars, soy milk, peanut butter, oil, and vanilla extract until completely smooth.

In another bowl, mix together the oat flour, oats, flax seeds, baking soda, salt, cinnamon, and the chocolate chips in a separate bowl; add to the peanut butter mixture and stir to combine. 

Drop the cookie dough by large spoonfuls onto the prepared baking sheet.

Bake cookies in the preheated oven until the edges are browned, about 8 to 10 minutes. Cool cookies on a the baking sheet for about 10 minutes before removing them to cool completely on a wire rack.

Notes: I made a second batch however I used 1 cup unbleached all purpose flour, instead of the oat flour, and added 1/2 cup of chopped walnuts. All other ingredients remained the same. This batch did not spread like the first batch did and were more compact. Regardless, both batches were great. I slight flatten... tapped the centre of each cookie with my fingers before baking the second batch (with all purpose flour and chopped walnuts.) 

The first batch was more crispy and chewy with a more pronounced  peanut butter taste and the second batch was dense and crunchy with a slight peanut butter taste that was then over taken by a walnut flavour due to the added chopped walnuts. Below is a photo of the second batch I made... 

Plenty of sunshine this weekend and for the coming week. Hope you had a lovely weekend too. - JD 

Chickpea Chocolate Chip Cookies

I have posted a chocolate chip cookie recipe before using chickpea flour however this recipe is slightly different than that one. This recipe uses chickpeas and the cookies are more soft and chewy in texture. With the help of a blender you will have these delicious cookies whipped up in no time.   

Chocolate Chip Cookie 

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1 can (15oz) chickpeas, drained

1/3 cup peanut butter

1/2 cup oat flour

1 teaspoon baking powder

1/4 cup maple syrup

1/2 teaspoon vanilla extract

2 tablespoons milk or soy milk

1 cup mini chocolate chips or 1/2 cup regular chocolate chips

Preheat oven to 350ºF. Line a baking tray with baking parchment paper and set aside.

Place the drained chickpeas, peanut butter, oat flour, baking powder, maple syrup, vanilla extract, and milk into a blender and blend until a smooth dough has formed.  

Place the dough into a medium bowl and stir in the chocolate chips. Once the chocolate chips have been mix into the dough. Use a dessert spoon to drop the dough on to the prepared baking tray. Use a knife to help lift the dough off the spoon as it may be quite sticky and tacky. Gently press down with the back of the spoon, or another spoon if you wish but why create more dishes to wash. Repeat until all the dough has been used. 

Bake in the preheated oven for 12 to 15 minutes or until nicely browned on the bottom. Remove the tray from the oven and gently press the tops of the cookies down with the underside of a lifter/spatula or fork. Let rest on the cookie sheet for 2 minutes then transfer to wire racks to continue cooling. Repeat until all the dough has been used. 

Notes: I made about 22 cookies.

Hope everyone had a good weekend! - JD   

Crunchy Peanut Butter Cookies

I always like to try different recipes on a classic and this peanut butter cookie recipe is easy, crunchy and the added fibre isn't bad either. You can certainly add chocolate chips if you wish.   

Crunchy Peanut Butter Cookies 

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1/2 cup butter, softened

3/4 cup crunchy peanut butter

1 cup packed dark brown sugar

1 egg

2 teaspoon vanilla extract

1/2 cup all purpose flour

1 1/2 cups All Bran Buds Cereal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped peanuts

Preheat oven to 375ºF (190ºC)

Line a baking tray with baking parchment paper. Set aside.

In a large bowl, beat together the butter, peanut butter, and dark brown sugar. Beat in the egg and vanilla extract. 

In a small bowl blend the flour, cereal, baking powder, baking soda, and salt. Pour into the butter mixture and stir to combine. Stir in the chopped peanuts.

Form into 1 tablespoon balls and place on the parchment lined baking tray, leaving about 2 inches between each cookie. Gently press down on each using the tines of a floured fork. 

Bake in the preheated oven for about 8 to 10 minutes or until lightly brown on the bottom. Let cool for 2 minutes, on the baking tray, then remove to wire racks and cool completely. Store in an air tight container for up to 5 days. 

Notes: Rather than add 2 teaspoons of vanilla extract, I added 1 teaspoon caramel extract and 1 teaspoon vanilla extract. Baking the cookies for 8 minutes and then letting stand for 2 minutes before placing them on wire racks worked best for me. The cookies were nicely golden on the bottom. 

Hope everyone is having a good week. - JD   

Peanut Chicken and Vegetable Curry

This recipe is absolutely delicious! Chicken and vegetables are smothered in a creamy coconut peanutty sauce and serving it with a combination of red and brown rice reinforces the nutty flavour.   

Peanut Chicken and Vegetable Curry

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2 tablespoons vegetable oil

1 lbs. (500g) skinless, boneless chicken breasts or thighs

3 tablespoons mild or medium curry paste

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup peanut butter, smooth or crunchy

1 can (14oz/400ml) coconut milk

1 bag (500g) mixed frozen vegetables

1 can (14oz/400ml) diced tomatoes

Plus:

cooked brown rice

fresh chopped cilantro

chopped unsalted peanuts

Heat oil the vegetable oil in a frying pan or wok over medium heat. Add the chicken, curry paste, salt, and pepper and sauté for about 8 to 10 minutes or until nicely brown.

In a large bowl whisk together the peanut butter and coconut milk. Add to the curry chicken mixture and stir to coat. Stir in the frozen vegetables and diced tomatoes. Bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until chicken is cooked all the way through and the sauce has thickened. Serve over cooked brown rice and top with the fresh cilantro and chopped peanuts. 

Notes: To make this nut free, try soy nut butter or pea butter to replace the peanut butter. Frozen vegetables are great if you are pressed for time however fresh vegetables may be used. 

Hope everyone had a wonderful weekend! - JD 

Peanut Butter Rice Krispie Squares

Adding peanut butter instantly revives the traditional rice krispie treats. Adding a drizzle of chocolate on top finishes the accomplished culinary resurrection and brings it to chocolate peanut butter heaven. My mum would make these quite often and they were devoured quickly. Not always with chocolate on top because these are quite enjoyable when plain too. There are plenty of ways one can add different flavours or ingredients to this meek sweet treat. You just have to let your culinary creativity decide.  

Peanut Butter Rice Krispie Squares

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1/4 cup butter

1/2 cup smooth no salt natural peanut butter

1 teaspoon vanilla

1 package (400g) of mini marshmallows

6 cups Rice Krispie cereal

Optional: Melted dark or milk chocolate for drizzling on top. 

Grease a 9 x 13 baking dish. Set aside. 

Melt the butter in a large saucepan over low to medium heat. Once melted stir in the marshmallows. Stir until melted.

Add the peanut butter and vanilla and stir until combined, remove from heat.

Stir in the rice krispies. When everything is coated nicely press into the prepared pan. Cool completely then cut into squares. Drizzle with melted chocolate, if you like. Allow to set. 

Have a good weekend everyone! - JD