Tag: peanut butter

Candy, Chicken, Desserts, Main Dishes, Recipes

Saturday Dinner: Football Style

Sarah
when you can't have Chipotle... make your own!

Dinner: Homemade Chipotle Bowls

  • Spinach
  • Chipotle Lime Rice
  • Black Beans
  • Spicy Rubbed Chicken [boneless, skinless chicken breast rubbed with chili powder, cayenne pepper, oregano, cumin, freshly ground lemon pepper, and garlic… drizzled with extra virgin olive oil and baked at 325 for about 30 minutes]
  • Fresh Tomatoes
  • Fresh Avocado
  • Sour Cream
  • Shredded Mexican Blend Cheese
  • Trader Joe’s Smoky Peach Salsa <— the best jarred salsa I’ve ever had!
  • Cilantro
  • with green Tabasco sauce for Ben!
yum!

Dessert: Homemade Peanut Butter Cups

recipe to come… but pretty similar to these delicious treats 🙂

Hope you’re all enjoying your weekend!

Candy, Desserts, Recipes

A Dear Friend

Sarah

Chocolate and peanut butter. Can there be anything better? I submit that there cannot.

Want proof?

In case that picture didn’t whet your appetite in the same way it does mine, allow me to elaborate for just a moment about my dear friend No-Bake Peanut Butter Cup Bars. I haven’t gotten them out of my mind since Jenna shared the recipe about a month ago. Last weekend, I invited them into my home and my heart for the first time and life has never been better. See, my friend brings along a thick layer of peanut butter… sweet, smooth, textured. Add onto that a generous coating of chocolatey wonder, and this is a houseguest you’ll never want to leave.

I literally can’t stop eating them. It’s like a magnetic field exists between my mouth and the freezer. I haven’t been this obsessed about a dessert since I don’t know when.

Fortunately for me, Ben is just as big of a fan as I am. What’s the fortunate part about that, you ask. Well, his tolerance of rich foods is significantly lower than mine is… So, yup, he doesn’t mind quite so much when I “volunteer” to fetch him dessert and then it arrives with a bite or three missing. It was like that in the freezer, I promise. And speaking of that freezer… I think I’m a little hungry.

No-Bake Peanut Butter Cup Bars [from Jenna’s Everything Blog]
printable version

Ingredients:

  • 2 cups crushed graham cracker crumbs [for me, this was about 1/3 of a box]
  • 3 cups powdered sugar
  • 2 cups creamy peanut butter [about 2/3 of a 24 ounce jar]
  • 1 cup butter, softened and divided
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon cinnamon

Directions:

Crush graham crackers in a ziploc bag or a food processor until crumbs are small [and if you’re like me, until the crumbs are all over your kitchen floor, sticking to your feet].

In the bowl of a stand mixer, combine graham cracker crumbs, 3/4 cup butter, and 2 cups peanut butter. Mix on low to combine. Add powdered sugar slowly in small increments, about 1/2 cup at a time, and mix until all powdered sugar is fully incorporated. You might want to do that step extra slowly with caution so you don’t wind up [again] like me, with powdered sugar all over your floor, because it likes to spew everywhere.

Spoon out mixture into an [ungreased] 9×13 pan. Use a spatula and/or your [clean!] fingers to pat mixture down. It will be a little sticky, but be patient and work slowly and it’ll be fine.

Then, combine chocolate chips and 1/4 cup butter in a microwave safe bowl. Microwave until melted. I like to heat for about 45 seconds on 50% power, remove and stir, then repeat for 20 seconds. If it’s not fully melted by then, continue process until it is. Then remove quickly, stir in cinnamon, and spread immediately over peanut butter layer. Don’t worry, your chocolate will not taste super cinnamon-y. The cinnamon just enhances the chocolate flavor to make it even better, I promise! I used a combination of a table knife and a spatula to spread the chocolate and that worked pretty well.

Then [this is the hard part], cover and place in the freezer or refrigerator for at least an hour to cool and harden. Cut into small squares and serve. I cooled the whole thing in the freezer and then let it sit out for about 15 minutes before cutting into squares and that worked perfectly. Store [and consume] the leftovers in the freezer. They are perfect when eaten at this temperature. Enjoy!

Recipes, Soups

Sweet and Spicy Peanut Soup

Sarah

I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables peanut souplike peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.

I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!

Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sweet or white onion, diced
  • 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
  • 1 cup carrots, diced [about 3 medium or 2 large carrots]
  • 1/2 teaspoon cayenne pepper*
  • 1 clove garlic, minced
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet potato, peeled and diced [about 2 cups]
  • 6 cups chicken or vegetable broth
  • 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
  • 2/3 cup creamy natural peanut butter
  • 2 teaspoons honey

Directions:

Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.

*Note:

This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.

Click here for the printable version: Sweet and Spicy Peanut Soup

African Peanut Pineapple Stew | The Pajama Chef
Chicken, Main Dishes, Recipes

African Peanut Pineapple Stew

Sarah

So, once upon a time [actually, two once upon a times], I studied abroad in Africa. Specifically, in Cameroon and Lesotho. This is NOT a recipe from either country. No sirree. In fact, I didn’t have any peanut-based stew in either country. And being an Africana Studies major in undergrad and an African Studies graduate student, I have some beef with people who just label things “African,” because Africa is not one monoculture! But this blog is not my place to rant about the politics of names or culture or geography… it is the place to share and celebrate delicious food! As such, I can look past the unfortunate name for this delicious dish and rejoice in its tasty splendor.

African Peanut Pineapple Stew | The Pajama Chef

In all honesty, I don’t re-make recipes very often. Classics of my mom’s get made over and over again, as do a few hits I’ve found on my own, but I love experimenting and trying new recipes. This stew is an exception: I have made it several times in the past year and enjoy every single bite. We love how the flavors melt together–everything, from the onions to the peanut butter to the ginger to the hot sauce to the kale and beyond, mixes into one filling, flavorful stew. It’s comforting and unique at the same time… familiar enough to be family-friendly, exotic enough to be interesting. And vegetarians–just leave out the chicken… I did at first, but added it to satisfy my husband. 🙂 Enjoy!

African Peanut Pineapple Stew

  • Servings: 4-6
  • Print

adapted from The Way the Cookie Crumbles

Ingredients:

  • 1 cup yellow or white onion, diced
  • 2 garlic cloves, minced
  • 1 bunch kale or Swiss chard, chopped coarsely with large stems discarded
  • 1 pound chicken breasts, cut in 1 inch cubes
  • 1 20-ounce can crushed pineapple in its own juice, undrained
  • 1/2 cup natural peanut butter
  • 1 teaspoon ginger
  • 1 tablespoon hot pepper sauce
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup peanuts, regular salted or honey roasted
  • salt and pepper to taste
  • olive oil
  • rice prepared with chicken broth

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper as desired. Stir constantly until chicken is fully cooked, then add onions and garlic and saute until soft and fragrant. Add pineapple to the pot and bring to a simmer, then add the greens and cover. Simmer for about 5 minutes until tender. Stir in the peanut butter, ginger, and hot sauce and simmer for another 5 minutes or until flavors are blended. Fold in cilantro just before serving. Serve over rice and top with peanuts.

Notes:

I usually serve this dish on top of brown rice cooked in chicken broth, but feel free to be creative! Also, feel free to omit the chicken–my meat-lover of a husband requested that addition! 🙂

Question of the Day: [And I realize this is a long shot…] Have you ever been to Africa? If so, what kind of food did you eat there? If you haven’t been… have you been to any “African” restaurants? What did you eat?

Cupcakes, Desserts, Recipes

Peanut Butter Chocolate Cupcakes

Sarah

One day about a month ago, I just felt like cake. Ever get that vibe?? I’m not normally one who needs cake to live and breathe but when the weather started cooling down and the semester started heating up, I had no choice but to whip these little bites of joy up on a Saturday afternoon.

And I am so glad I did… because you have to try these babies.

They’re like Reese’s, only 10 times better. Each bite fills your palate with moist chocolate cake, melt in your mouth peanut butter filling, and rich chocolate frosting. They are so satisfying that one really will be enough. And men complaining that cupcakes are too girly because you can eat them in one bite? Ummm, no; these definitely require a fork.  I used my favorite chocolate cake recipe and made some peanut butter balls to serve as rich, gooey filling, then topped everything off with fluffy frosting. In the interest of full disclosure, I did try a new frosting recipe that I do not recommend. It was melty and hard to work with, and frankly did not taste all that wonderful. So I’ve just provided a previous frosting recipe that is amazing, so feel free to use that or your own personal favorite.

Peanut Butter Chocolate Cupcakes [by Martha Stewart & The Pajama Chef]

makes 20

Ingredients:

Cake:

  • 3/4 cup
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm water
  • 3 tablespoons oil [Martha suggests safflower, I used canola]
  • 1 teaspoon vanilla extract
  • pinch of salt

Filling:

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter [regular, not all natural]
  • 1 teaspoon vanilla
  • 2 tablespoons unsalted butter, softened

Frosting:

  • 1/8 cup unsweetened cocoa powder
  • 1 1/8 cups powdered sugar
  • 3 ounces cream cheese, softened
  • 1/4 cup unsalted butter (1/2 stick)
  • 3 ounces fat free sour cream
  • 3 ounces bittersweet chocolate, melted
  • 2 ounces milk chocolate, melted

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with 20 paper liners.

In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.

Pour batter into paper liners 2/3 of the way full. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Place on cooling rack to cool for 5 minutes.

While cupcakes are cooking, make peanut butter filling. In an electric mixer, combine peanut butter, butter, and vanilla. Beat until fluffy, then gradually incorporate powdered sugar. Shape into 20 1-inch balls, place on a baking sheet, and freeze until ready to use. There will likely be excess peanut butter mixture… save it to dip in chocolate like Buckeyes candies or just to eat. Yum!

Then, use a serrated knife to cut a small hole in the top of the cupcake.

Scoop out a little filling and stuff peanut butter ball in the hole.

Repeat for each cupcake and then allow to cool completely.

Meanwhile… make that frosting.

In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as neccessary.

Frost the cupcakes once cooled and enjoy!

Click here for the printable version: Peanut Butter Chocolate Cupcakes

Question of the Day: What’s your favorite kind of cupcake? I have to admit, I’m really partial to funfetti. 🙂