peanut butter – Page 5 – The Pajama Chef

Chewy Coconut Oil Granola Bars

June 27, 2014June 27, 2014 Sarah

Chewy Coconut Oil Granola Bars are an easy no-bake afternoon snack or lunch box addition. Plus, they last nearly a month in the fridge and even longer in the freezer, so make a batch today and be set for awhile if you can restrain yourself. 🙂

I am so excited about these chewy granola bars, you guys! They are simply the best. I’ve shared other granola bar recipes on my blog before, but these take the cake. Literally. I think I’d have one before I had a piece of cake, if only because they are healthy AND chocolately at the same time. Win win, I say!

In the past, homemade chewy granola bars just haven’t cut it for me because they’ve included ingredients I want to avoid on a normal basis [corn syrup] or because they’ve been so full of liquid sweeteners like honey or maple syrup that they’ve just been sticky and hard to eat on the go. So one day I was thinking about what could make chewy granola bars better [I’m in the car alot… this is what I do when I’m not paying attention to my book on CD–ha!] and it dawned on me. Coconut oil! Duh. Everyone’s favorite trendy all-purpose health/beauty/cooking product of choice these days. So I gave it a whirl and was SO pleased with the results. These granola bars hold together well, are easy to cut, and just taste amazing. For those who are curious… they don’t really taste much like coconut, for better or worse–it’s just a hint, and it’s almost more the smell than anything.

When you make them–note that I said “when,” not “if”–be sure to follow the instructions to a T in regard to boiling the honey, brown sugar, and salt. It’s similar to making candy in that you need the mixture to come to a boil so that it gets to the soft ball stage to set. Then you just mix everything up, add your mix-ins, and spread it in the pan. Simple! For this batch, my mix-ins were chopped walnuts, dried cranberries, and dark chocolate chunks. There’s just something about dark chocolate chunks that makes everything better, righttt?! It practically goes without saying, but you can obviously use whatever dried fruit or nuts or chocolate suits your fancy. I think I might make a batch this weekend and have some white chocolate chips burning a hole in my pantry! 🙂

When you take these yummy chewy granola bars to work or your kids take them to school, I guarantee that they’ll be the talk of the lunchroom. They look pretty similar to the storebought kind, but just have a homemade appeal that will make people super jealous. Ben’s even shared some with his colleagues to spread the love… the granola bar love, that is! Enjoy, friends! Happy Friday! 🙂

one year ago: Oreo Popcorn
two years ago: Cilantro Lime Hummus
three years ago: Tangy Chicken Pasta

Chewy Coconut Oil Granola Bars

Servings: 24
Time: 2hr 15mins
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[adapted slightly from Money Saving Mom]

2 1/2 cups Rice Krispies cereal
1 3/4 cup rolled oats
1/4 cup ground flaxseed [or wheat germ, wheat bran, or more rolled oats]
1/2 cup mix-ins of your choice [I used 1/4 cup chopped dried cranberries and 1/4 cup chopped walnuts–you can use dried fruit, nuts, coconut, etc.]
1/2 cup honey
1/2 cup brown sugar
dash of salt
1/3 cup coconut oil
1/3 cup natural peanut butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup dark chocolate chunks

Directions:

Line a 9×13 pan with aluminum foil or wax paper, and grease well with cooking spray.

In a large bowl, stir together cereal, oats, flaxseed, and mix-ins. In a saucepan, stir together honey, brown sugar, and salt. Turn heat onto medium-low, then stir constantly until mixture comes to a boil. Boil for 60 seconds, then remove from heat and gently mix in coconut oil and peanut butter [be careful of splashes!]. Stir in vanilla and cinnamon. Pour wet ingredients over the dry and mix to combine.

Press mixture into prepared pan, then evenly distribute chocolate chunks over top. If you mix the chocolate in, it will melt. Press into granola mixture with a spatula then cover and refrigerate for 2 hours to set. Cut into bars and wrap in aluminum foil or wax paper for easy transport. Granola bars freeze well and stay fresh in the refrigerator.

Linked up with: Weekend Potluck.

Bars, Desserts, Recipes

Oatmeal Fudge Bars

April 2, 2014April 1, 2014 Sarah

I know people have been on the sweet and salty dessert kick for awhile, but it’s taken me some time to get on board. If you’ve read my blog for awhile you may have noticed that I don’t put salt in many of my recipes. My mom doesn’t either, and hasn’t really ever, so I’m super sensitive to salt. But in these Oatmeal Fudge Bars, the salt is what makes them GREAT! Picture a gooey, fudgy, peanut buttery layer surrounded by a hearty, soft oatmeal-based crust with just a hint of salt to balance the sweetness, and you have these bars. If you don’t have these bars, you’re missing out, so you should make them, stat. They are a perfect way to celebrate Whole Grain Sampling Day today too!

These bars are a bit finicky to make, but their sweet-salty goodness makes them well worth the effort! Mind you, when I say these bars are “finicky” I mean you have to make and bake the crust, wait for it to cool, then add the filling and the topping. So really, not too complicated… but an extra step or two and a bit of time.

They are so fudgy and rich that just a small, warm slice is perfectly satisfying. Because I ran out of chocolate chips [I knowwww] while making them, I used some peanut butter chips too. You can’t go wrong with peanut butter and chocolate, can you? Enjoy!

one year ago: Neely’s Lemon Pasta Salad
two years ago: Pineapple-Apricot Teriyaki Chicken
three years ago: Sweet and Tangy Pork Chops with Pineapple and Coconut Toasted Rice

Oatmeal Fudge Bars [from Carpe Season]
click to print

Ingredients:

for crust/topping

1 cup oats [original recipe suggested quick oats, I used old-fashioned]
1 cup brown sugar, packed
3/4 cup white whole wheat flour [or all-purpose]
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, melted and cooled slightly

for filling

1/4 cup white whole wheat flour [or all-purpose]
1/4 cup brown sugar, packed
2 teaspoons instant coffee
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips, divided
3/4 cup peanut butter chips [or can use all chocolate chips], divided
2 tablespoons butter
1 egg

Directions:

Preheat oven to 325 degrees. Line an 8×8 square baking dish with foil and grease thoroughly.

In a medium bowl, prepare the crust/topping. Whisk together oats, brown sugar, flour, baking powder, baking soda, and salt. Pour in melted butter, then stir to combine.

Save 3/4 cup of this mixture for the topping, then press the rest evenly into the prepared pan.

Bake crust for 8-9 minutes, until crust is golden brown and cool completely [can refrigerate pan for 20-25 minutes to speed process up, if desired].

As crust cools, prepare the filling.

Stir together flour, brown sugar, instant coffee, and salt in a bowl. You can use the crust bowl, wiped out with a paper towel, if desired. When crust is cool, melt 1/2 cup chocolate and 1/2 cup peanut butter chips together with the butter in a bowl in the microwave in 20 second increments, for a total of about a minute. Stir in between each microwave session.

In a separate bowl, whisk the egg. When chocolate mixture has cooled a bit, pour chocolate into the egg and whisk constantly so as to not cook the egg. Pour egg/chocolate into the flour mixture, stirring with a fork to combine. Mixture will be thick–like icing.

Spoon the filling over the cooled crust. Don’t worry if crust isn’t completely covered. Sprinkle reserved topping over chocolate mixture, then top with reserved chocolate and peanut butter chips.

Bake for about 25-30 minutes, rotating pan halfway through. Bars are done when filling starts to pull away from the sides of pan.

Cool bars for 30 minutes before removing from pan with foil, then cut into bars and serve.

Store in the fridge for best results.

Time: 2 hours [30 minutes active].

Yield: 16 servings.

Cookies, Desserts, Recipes

Flourless Peanut-Chocolate Cookies

January 24, 2014January 23, 2014 Sarah

So, I used to post once a month on a blog called Today’s Housewife. In fall 2012, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January 2013, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from June 9, 2011… I wish I had a plate of these cookies now 🙂

So you know those days when you need dessert? Not in a a couple hours, but a couple hours ago? Yeah, me too. Doesn’t that always seem to happen when you reach into your pantry and discover that you’re out of flour [or in your fridge and lament the lack of butter]? Been there, done that. Don’t want to do it again. It’s not too much fun, friends. But thankfully… next time that happens, you have a solution!

That solution is… Flourless Peanut-Chocolate Cookies!

Six ingredients and 30 minutes later, you can have a plate of delicious cookies chock-full of peanut butter and chocolate delight-fullness. What could be better?

The only problem is that these cookies are dangerously addictive, and you just might find yourself “accidentally” out of flour or butter more often. 🙂 At least, that’s what I may or may not have found true in my life…

one year ago: {Healthy} Mexican Hot Chocolate Breakfast Bars
two years ago: Lime Chicken Rice Bake
three years ago: Crispy Honey Ginger Chicken

Flourless Peanut-Chocolate Cookies [from Martha Stewart’s Everyday Food]
click to print

Ingredients:

1 cup creamy peanut butter [I use regular, not natural]
3/4 cup sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1/2 cup roasted salted peanuts

Directions:

Preheat oven to 350 degrees. In a large bowl, stir together peanut butter, sugar, egg, and baking soda. Then gently fold in chips and peanuts and mix until just combined. Scoop dough onto ungreased cookie sheets in 1 tablespoon increments, shaping into balls with moistened hands. Place two inches apart on baking sheets, then bake until cookies are golden and puffy, about 12-14 minutes. Cool on cookie sheets for five minutes, then remove to cooling racks to cool completely…if they last that long! Enjoy!

Time: 30 minutes.

Yield: 2 dozen cookies.

Cookies, Desserts, Recipes

Peanut Butter Apple Oatmeal Cookies

October 23, 2013October 23, 2015 Sarah

One of my favorite snacks in the fall is apple slices and creamy natural peanut butter. I enjoy this treat year round, but in the fall it is especially delicious since apples are in season! I love finding new ways to enjoy this combo, such as in yogurt parfaits or oatmeal, so I was super excited a year ago to see this recipe for Peanut Butter Apple Oatmeal Cookies from Jessica at A Kitchen Addiction.

Somehow though I didn’t get around to making this recipe until this fall, but let me tell you… these cookies were worth the wait! Usually I’m not a huge fan of soft oatmeal cookies, but the combination of apples and peanut butter just won me over here! These cookies are absolutely addicting, and the best part is that they are pretty healthy, for a cookie at least, so you don’t feel weighed down after eating one [or three].

Though these cookies come together pretty quickly, the most time consuming part of this recipe was shredding the apples. I’d recommend using a food processor if you can, and then straining out the excess juice with a mesh strainer. The juice is delicious–the best, freshest apple juice out there! 🙂 But when these chewy and thick cookies come out of the oven, better make sure you have a tall glass of milk handy because they are perfect for dunking! Enjoy!

one year ago: Mom’s Lasagna
two years ago: Apple Cinnamon Pancakes
three years ago: Tofu Shrimp Bowls

Peanut Butter Apple Oatmeal Cookies

Servings: 2 dozen cookies
Time: 40 minutes
Print

from A Kitchen Addiction

Ingredients:

1/2 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
1 tablespoon corn syrup or honey
3/4 cup no-stir natural peanut butter
1 cup all-purpose flour
2 teaspoon baking soda
4 cup quick (not instant) oats
1 1/4 cup shredded apple (tart apples work best), strained to remove excess juices

Directions:

Heat oven to 350 degrees. Line baking sheets with parchment paper and set aside.

With an electric mixer, cream together sugars with butter. Add eggs and vanilla, beating on low until creamy. Then add in corn syrup/honey and peanut butter.

Gradually add in flour and baking soda until just combined. Then, using a wooden spoon, mix in oats and apple. Dough will be very thick!

Scoop dough onto prepared baking sheets in 1/4 cup scoops. Bake for about 11-12 minutes or until edges are golden brown. Cool on baking sheet for 4-5 minutes, then remove to wire rack to cool completely.

Linked up with: What’s Cookin’ Wednesday, Weekend Potluck, and Foodie Friday.

Recipes, Salads, Sides

Chopped Kale Salad with Bleu Cheese & Bacon

July 29, 2013August 21, 2013 Sarah

Kale. Seriously can’t get enough of it. Ben can’t either. No complaints here.

Normally, our kale is cooked–in pasta, fried rice, or as a base for chicken or pork. But this time, I decided to do something different and make a chopped kale salad. That’s right… raw kale, chopped into a billion teeny tiny bites and tossed with a fabulous array of toppings and the most spectacular dressing ever. Intrigued?

What makes this salad special and different is ALL the tastes and textures going on. Crisp carrots, sweet apples, salty bacon, pungent bleu cheese, tart cranberries, crunchy toasted almonds. And a sweet peanut butter-maple vinaigrette that is nothing short of amazing. I was literally eating it with a spoon, for goodness sake! It has a peanut butter base, so that’s totally legit, right?

By the way, if you aren’t the biggest fan of bleu cheese, don’t let this scare you. There’s only enough to give a hint of the flavor, but if you like it you can always substitute feta or parmesan. I don’t always include cheese in my salads but it really works in this one, to make it more substantial. Just FYI.

I threw this recipe together quickly on a busy night when we were headed to a small group dinner, and it was all but polished off. Fortunately, there was enough leftovers to enjoy for lunch the next day, but the salad definitely got a little soggy on day 2 so I would recommend adding the dressing just before serving if at all possible. I only made this a couple weeks ago and am totally craving it now, as I write this at 10:27 pm. I have a feeling this salad is going to become a regular in our house and I hope it will in yours too! Enjoy!

So you tell me… have you ever had a kale salad before? What are your go-to [kale] salad mix-ins?

a year ago… Man Cupcakes
three years ago… Creamy Baked Spaghetti

Chopped Kale Salad with Bleu Cheese and Bacon [dressing adapted from Iowa Girl Eats]
click to print

Ingredients:

1 1/2 bunches kale
1 1/3 cups red cabbage
1 large carrot
1 large Fuji apple
3 ounces bleu cheese, crumbled
5 slices bacon, cooked and crumbled
1/2 cup almonds, toasted and chopped
1/3 cup dried cranberries
freshly ground black pepper

dressing

4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 tablespoons natural peanut butter

Directions:

Wash and dry kale, then tear into small bite-size pieces, discarding thick stems. Add to a large bowl and set aside.

Wash and dry cabbage, carrot, and apple, then shred. I used my food processor but a grater would also work. Add to kale, along with bleu cheese, bacon, almonds, and cranberries.

Whisk together balsamic, olive oil, maple syrup, and peanut butter until smooth to make dressing, then drizzle half over the salad. Toss to combine, and add more dressing as desired. I used about 3/4 of the total dressing made. Season with black pepper to taste, and serve immediately.

Time: 20 minutes.

Yield: 10-12 side salads, 3-4 meal size salads.

Linked up with: Tuesday Talent Show.