Tag: peanut butter

CRAZY CARAMEL, REESE’S & SALTED PEANUT BARS

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

8 ounces Club Cracker
¾ cup butter (1½ sticks)
¾ cup honey
1 cup packed dark brown sugar
⅓ cup heavy whipping cream
2 cups finely crushed graham crackers
1 teaspoon vanilla
½ teaspoon fine sea salt, divided
2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
2 cups dry roasted peanuts
1½ cups dark chocolate chips
⅓ cup butterscotch-flavored chips
⅓ cup peanut butter

Instructions

Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt.
Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure.
In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt.
Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.

– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

8 ounces Club Cracker
¾ cup butter (1½ sticks)
¾ cup honey
1 cup packed dark brown sugar
⅓ cup heavy whipping cream
2 cups finely crushed graham crackers
1 teaspoon vanilla
½ teaspoon fine sea salt, divided
2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
2 cups dry roasted peanuts
1½ cups dark chocolate chips
⅓ cup butterscotch-flavored chips
⅓ cup peanut butter

Instructions

Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt.
Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure.
In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt.
Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.

– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf

Salted Caramel, Chocolate and Peanut Cracker Bars

Makes: 32 to 40 servings

Ingredients

8
ounces Club crackers
3/4
cup
butter (1-1/2 sticks)
3/4
cup
honey
1
cup
packed brown sugar
1/3
cup
whipping cream
2
cups
finely crushed graham crackers
1
teaspoon
vanilla
1/2
teaspoon
fine sea salt
2
cups Reese’s peanut butter cups, chopped into 1/2-inch pieces (9 ounces)
2
cups
dry roasted peanuts
2
cups Ghirardelli dark chocolate chips (1 bag)
1/3
cup
peanut butter

Directions

Line a
13x9x2-inch baking pan with nonstick foil, extending foil over the edges
of the pan. Arrange half of the crackers in a single layer over the
bottom of the prepared pan. In a medium saucepan combine butter, honey,
brown sugar, and cream. Bring to boiling, stirring constantly. Add
graham cracker crumbs, reduce heat to a simmer and continue to cook
mixture for 5 minutes, stirring constantly. Remove from heat and stir in
vanilla and 1/4 teaspoon of the sea salt.
Pour half
of the caramel mixture over the crackers in the prepared pan, spreading
to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour
remaining caramel over. Arrange remaining crackers in a single layer
over the caramel, pushing slightly to secure.
For
topping, melt chocolate chips in a microwave-safe bowl until melted. Stir in peanut butter until smooth. Spread
chocolate peanut butter mixture over cracker layer; immediately sprinkle with
remaining 1/4 teaspoon sea salt.
Chill bars
for 2 hours or until completely firm. Using the edges of the foil, lift
the uncut bars out of the pan. Cut into 32 or 40 squares.
Recipe adapted from Midwest Living

Author: barely adapted from Midwest Living

Recipe type: desserts

Serves: 32-40

Ingredients

8 ounces Club Cracker
¾ cup butter (1½ sticks)
¾ cup honey
1 cup packed dark brown sugar
⅓ cup heavy whipping cream
2 cups finely crushed graham crackers
1 teaspoon vanilla
½ teaspoon fine sea salt, divided
2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
2 cups dry roasted peanuts
1½ cups dark chocolate chips
⅓ cup butterscotch-flavored chips
⅓ cup peanut butter

Instructions

Line a 13x9x2-inch
baking pan with nonstick foil, extending foil over the edges of the
pan. Line the bottom of the pan with crackers. Combine butter, honey,
brown sugar, and cream in a medium saucepan and bring to a boil,
stirring constantly. Once mixture boils, add graham cracker crumbs,
reduce heat to a simmer and continue to cook for 5 minutes, stirring
constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
sea salt.
Pour half of the
caramel mixture over the crackers in the prepared pan, spreading to
cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
of caramel over top. Place another layer of crackers on top, pressing
down lightly to secure.
In a
microwave-safe bowl, combine dark chocolate and butterscotch chips.
Microwave until melted, stirring occasionally. Stir in peanut butter
until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
teaspoon sea salt.
Chill bars for 2
hours or until completely firm. Using the edges of the foil, lift the
bars out of the pan and cut into squares. Refrigerate until serving.

– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

What to do with Leftover Almond Milk Pulp?

Make Almond Pulp Cookies of course!

Yesterday I shared with you How to Make Homemade Almond Milk. Today I am going to share with you the one issue I have with homemade almond milk- the leftover pulp. What a waste of some very expensive nuts! Not only is it wasting money to just throw it in the garbage, but it’s wasting precious nutrients and fiber that your body can use! I made it my mission to find a great recipe that puts to use all that leftover almond pulp. And here it is-

No Bake, Peanut Butter-Chocolate Chunk Almond Cookies!

These little bite-sized treats are not only delicious but they are actually good for you! They are the perfect excuse to eat a cookie. You can tell yourself that they are healthy and that you are helping your body by consuming them and you would be speaking truthfully!

Peanut Butter– Full of healthy fats and protein.
Honey– Numerous health benefits, especially if in RAW form.
Almond Pulp Flour– Fiber galore!
Dark Chocolate– Hello antioxidants!

See? I’m not pulling your leg here. These are GOOD for you!

AND gluten-free and vegan : ) [unless you’re a vegan and don’t consume honey, of course…]

At this point some of you might start to get a little sad because you don’t want to or can’t make almond milk so you won’t be able to make the almond pulp flour to make these… that is okay! You don’t need almond pulp flour to make these almond cookies. You can head over to the health food aisle in your grocery store and buy almond flour/meal instead. Or if it’s not readily available at your grocer’s, you can buy some online. I’m sure other flours such as oat flour or coconut flour would work well with this recipe too. But not regular all-purpose flour- I think they would be too dry that way. And… not healthy.

I guess I should also tell you how to make almond pulp flour… well, it’s really easy! You just break your leftover almond milk pulp into as small of pieces as you can, placing them on a baking sheet. Then you can either dehydrate them for 4-8 hours on 100°F in your oven OR dehydrate them in a dehydrator if you have one. I actually just leave mine in the oven, with it completely turned off, for like a day or two and let them do their own thing. Once they are rock hard and completely dry, you just process them in your blender or food processor until they make a fine powder. That’s it. Pretty simple.

Last Summer I made a very similar version of these. They had oatmeal, ground flaxseed, shredded coconut, as well as peanut butter and chocolate chips. So my version here is much more basic. And not to toot my own horn or anything, but I truly prefer these better. The texture is better because there is no oatmeal fiddling with it (I hate chomping on raw oats..) and the peanut butter flavor is more dominant. I minimized the honey in this recipe so that it provides only sweetness and not flavor. These are almost like healthy little peanut butter cups in ball form. So GOOD!

Depending on the peanut butter you use, you may need to increase the amount of honey you use to make the mixture stick together when squeezed so the balls will form and not crumble. You don’t want that.

I used regular store-bought honey because it is more loose than my raw honey. I figured I would have to add less honey that way to get them to stick together.

3 Tb peanut butter
1 Tb honey
¼ tsp vanilla extract
pinch of salt
¼ cup almond pulp flour (or regular almond flour)
1 Tb chopped dark chocolate

In a medium bowl, mix peanut butter, honey, vanilla, salt, and almond pulp flour together until thoroughly combined.
Stir in chopped chocolate.
Roll into tablespoon sized balls; serve or store in an airtight container in the refrigerator.

Depending on the peanut butter you use, you may need more honey to help the cookies stick together. I would add a teaspoon of honey at a time until the mixture starts to hold together when squeezed.

Incoming search terms:

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

1 lb yukon gold potatoes
3 Tb olive oil
1½ tsp salt
½ tsp black pepper
½ tsp garlic powder
optional additional seasonings: cayenne pepper, thyme, rosemary, etc

Preheat oven and sheet tray in a 450°F oven.
Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
Take out hot sheet tray and pour potatoes along with all of the oil onto it.
Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables