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Peanut Butter Banana Coconut Cookies

3 May

Holy moly I haven’t blogged in ages! Super sorry guys! I haven’t felt very inspired for the last couple weeks, and thought that I mine as well take a break until I felt like I could write a genuine post with a worthy recipe. Life is much different these days, with most of my roomies gone and a few new subletters moving in. No school work means that I have no real desire to bake- weird? Perhaps it was the stress from school that drove me release it in the kitchen.

Anyhow, today I finally felt like baking again, and was inspired by the flavour combination in How Sweet Eats banana and peanut butter cookies. I was lacking a lot of the necessary ingredients, but I think my substitutions worked out well! I had to use ground flax seed to replace the egg, a few tbsp of olive oil to replace the butter, and decided to throw in some left over coconut flakes and coconut sap to really enhance the flavours. Considering there is hardly any oil and sugar, these cookies are super healthy! The added flax adds omegas and the peanut butter provides protein. The coconut sap is low on the Glycemic index and the banana adds other nutrients like potassium. Woohoo!

If you want banana bread in a moist, cookie form, these are for you. They aren’t overly sweet, but very tasty. My new favourite comfort food!

toasted coconut!

Peanut Butter Banana Coconut Cookies

  • 1 ripe banana, mashed
  • 3/4 cup peanut butter
  • 2-3 tbsp olive oil or coconut butter
  • 2 tsp vanilla extract
  • 1/2 cup coconut sap (or substitute brown sugar or honey)
  • 2 tbsp ground flax seed
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup chopped peanut butter cups (or chocolate chips)

 

Directions:

Preheat oven to 350 degrees and grease a cookie sheet.

In a medium sized bowl, mix together the banana, peanut butter, olive oil, vanilla, coconut sap, and ground flax seed. In a separate bowl, mix together the baking powder, flour, and salt. Mix in flour mixture into wet mixture. Finally, mix in peanut butter cups and coconut flakes.

Scoop out 1/4 cup amounts of dough onto greased cookie sheet, spaced about 2 inches apart, and bake for 15-18 minutes, depending on how gooey you like them. Let cool for 10 minutes, then serve.

Happy baking! xxx

 

Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing

23 Apr

The end of exams is approaching, which means people are starting to pack up their things to fly back home for the summer. Two of my roomies are going back to Calgary for the summer and I am getting all sad and concerned over here. Two new people will be living in my house while they are gone, and I don’t know how I feel about it. Strangers! In my kitchen! In my bathroom! Obviously we all want to come visit each other, but we wont really be living together again until September. But wait! Even then, Riley is going to Paris for first semester! ūüė¶

As sad as it is to see my friends leave Vancouver, I am also excited for life in Vancouver when I’m not in school. Afternoons on the beach, picnics and summer food, going out at night and not shivering my ass off…. it will be a good time.

I made these cupcakes for an indoor picnic we had the other day (rain=indoor). Wine, cheese, baguettes, wine, chicken, cold-cuts, chocolate, pate, wine….and these. Everything was delicious- so much so that I ate everything and had to lie down and spread out like a beached whale. Cute. These cupcakes are super moist and light, while the icing is rich and slightly savoury (salty and sweet). I stole the recipe from My Little Celebration.

Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing

Cupcake

  • 1 cup soymilk
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt

Frosting

  • 1/2 cup softened butter
  • 1/3 cup peanut butter
  • 2 cups confectioners sugar
  • 1 heaping tsp cinnamon
  • 1 tsp vanilla

Directions:

Preheat oven to 350 degrees and grease a 12 cup muffin tin.

In a medium size bowl, add soymilk and vinegar and let sit for a few minutes. Whisk, then incorporate the oil, sugar, and vanilla. In a separate bowl, mix together the flour, salt, cocoa powder, baking powder, and baking soda. Add flour mixture to wet mixture and beat until thoroughly combined.

Pour batter into muffin tin, filling up 9-10 cups, and bake for 17-20 minutes. Remove and cool for a few hours.

For icing, beat butter until fluffy. Add peanut butter and confectioners sugar. when it gets hard to beat, add cream, then add cinnamon. Place icing in a piping bag and decorate cupcakes as you wish.

Happy Baking! xxox

Chocolate Chip Peanut Butter Banana Muffins

13 Apr

Jumbo muffins!

Have you ever gone grocery shopping, ended up buying too many groceries for you to even carry home, and then realize you forgot your debit card? And you have no other way of paying because the store won’t accept Visa (why is that!?), and you start to panic and don’t know what to do with all the food, and the cash register chick is just staring at you, waiting for you to say something?!

Definitely happened to me today. I got all-a-flustered, and decided to call a friend who lived across the street and beg him to foot the bill. My super hero rolled out of bed and into the shop (literally) and was kind enough to pay for the crazy, sweaty, greasy-haired lady’s (moi) groceries. Of course I’m paying him back, but I also feel I should drop these gorgeous muffins off later. The hero deserves it!

These muffins are like those massive ones you find in coffee shops. Too big to actually think about consuming all at once, except you totally do. The ones that are made to look healthy yet are secretly hiding about 5 million calories in fat and sugar. Well, these babies are hiding nothing! No, they are not healthy, and the actual serving size is about half of one, but they are a lot better for you than most of the muffins sold in cafes. Only a bit of healthy coconut and a lot of skim milk keep these babies moist. I adapted the recipe from Fatsecret.

Chocolate Chip Peanut Butter Banana Muffins

  • 2 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 3 ripe, mashed bananas
  • 1 tsp vanilla
  • 1 cup skim milk
  • 3/4 cup smooth peanut butter
  • 2 eggs
  • 3 tbsp coconut oil
  • 2 cups semisweet chocolate chips

 

Directions:

Preheat oven to 350 degrees and grease a standard 12-cup cupcake pan.

Mix dry ingredients together and set aside. In a large bowl, mix together wet ingredients. Mix in dry ingredients, and stir until thoroughly incorporated. Mix in chocolate chips.

Spoon batter into cupcake pan and bake for 25 minutes, until tops or slightly golden and a toothpick comes out dry. Cool for 5 minutes, then serve.

Happy Baking!  xxx

 

How to make Peanut Butter, and other Adventures

4 Apr

I am getting excited here in my little kitchen in Vancouver! As I am typing this, I am waiting for my cookies to cool down (save that for another post), finishing up my essay (due tomorrow), and counting down to the last day of school. Which is, um, tomorrow. That snuck up on me just a lil’ bit.

This last week has been crazy,  trying to study for my lab exams and completing various papers. But I have finally done it, and now all I have to do it is wait for exams. Ugh. I have a solid two weeks before my first one, and I honestly have no idea how I am going to direct my studying. Like, which course do you start with? I also have issues with sitting at a table and staring at a text book for long periods of time. Not my cup of tea.

Um, what is this? Do I actually live here?

The weather is glorious, I am walking as much as I can considering I still can’t exercise with this cold, and I am loving it. I really, really miss running and get sad when I see people run past me. They are so lucky! No one ever appreciates their body when it is healthy-they only complain about it when something goes wrong. It’s pretty sad, but I guess this has been a lesson for me. I need to appreciate my body more, and what it can do (especially over how it looks!) and try to take care of it! I am pretty good with exercising and eating quite healthfully (aside from samples of whatever it is I bake), but I think the endless partying catches up with you. Gotta take a chill pill every now and then.

Anyways, this weekend was spent doing homework, relaxing in the sun, watching the hunger games, and eating really delicious food! First point: the hunger games were incredible. Like, beyond anything I imagined them to be. I read the first book this summer when one of my campers (at camp chief hector in Alberta) offered to lend it to me for the weeks he was there. I was hooked after the first chapter, and have since read all the books. I know they are aimed at pre-teens, as was Harry Potter, but there is something extremely addictive about these types of books. I think it is the fact that they are so real- they all deal with normal, everyday people who end up in extremely dangerous or adventurous circumstances. It’s the essence of “what if” that people are drawn to, and it encourages a type of imagination that we tend to lose as we grow up. I have found that I am only really into books like this, where a slightly different and special reality is created. All other novels take weeks for me to finish. My conclusion? Go read the books, then watch the movie. It will change your life.

Poutine roll

Point 2: This, my friends, is a poutine roll. If you have never heard of poutine, then I am sorry for you. But seriously, it is a fat stack of crispy french fries, smothered in fresh cheese curds and thick, salty gravy. The best thing ever. This role incorporated sweet potato fries inside, and was drenched with gravy and cheese shavings on top. It was tasty, and something I’ve never experienced. I shared it amongst other rolls with friends at Ebisu, a highly modernized Japanese restaurant on Robson St. If you like really authentic Japanese food, which I adore too, this place is not for you. However, if you want to try some strange and incredibly tasty versions of different Japanese dishes, you should check it out. I thought it was great, and the happy hour menu is pretty decently priced.

Mango, salmon, and imitation crab roll

And! And, and, and, I finally made my own peanut butter! I have been wanting to for ages because it is so easy and you can put whatever you want into it. Finally with my food processor, I got’r done. I have a recipe for my version, but honestly you cant put whatever you want in there. As long as you roast your peanuts before hand, and add some oil, the sky is the limit!

This jar wont last me the week...

Hannah’s Beauty Butter¬†

  • 2 cups unsalted, unroasted peanuts
  • 2-3 tbsp vegetable oil (I used some coconut oil, too-if using only coconut oil, this recipe is vegan)
  • 2 tsp cocoa powder
  • 3-4 tbsp liquid honey
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp chia seeds*
Directions:
Lay out peanuts on a cookie tray and roast for 8-10 minutes at 400 degrees, stirring the peanuts around every few minutes to prevent them from burning. Remove and cool. Put peanuts in processor, along with oil, and pulse on high for a good 3 minutes. You will need to scrape down the sides every so often. Now you should have a very processed medium, but not quite butter. Add cocoa, cinnamon, ginger, and honey, and pulse for up to 15 minutes, depending on how liquidy you want your butter. Finally, add the chia seeds and pulse for a good ten seconds to mix in. If you want your butter to be crunchy style, reserve 1/3 cup of the peanuts at the beginning and toss them in at the end, pulsing for only a minute.Pour out mixture into a jar (or several) and voila! Your own, specialized, healthy protein spread! I like mine on pancakes with bananas, but you can really put it on anything. Get a lil’ cray and try adding pretzles, or white chocolate pieces, or even dried fruit!

*Chia seeds are little seeds that can be used to thicken puddings, oatmeal, or vegan baked goods. I like to put them in everything because they are really high in protein, fiber, and omega’s. They sell them in most big-name grocery stores.
Happy peanut butter making!

xx.

 

Peanut Butter and Jelly Scones

1 Apr

Hello, childhood!

It is so unbelievably nice out! Like, wicked hot, super sunny, ocean waves a-splashin’ nice. I went for a huge walk on the beach and just couldn’t contain my big, goofy grin. I am wearing shorts, drinking a smoothie, and devouring these incredible,¬†little ¬†monstrous scones.

 

I haven’t made scones before, only because I have never thought of them as being gooey, chewy, and delicious enough to. I love them, especially when my grandma makes them-she has the recipe dialed and can whip up a batch while elegantly sipping a cocktail. This is what I want to be like when I’m her age.

I adapted the recipe from Rachel’s Cooking.¬†The scones take no time at all to make if you use a food processor, and they bake up in 20 minutes! The texture is incredible- light, flaky, crumby, and still irresistible moist and chewy in the center. The jam layer adds a sweet and caramelized punch of flavour, and the whole thing requires a cold glass of milk to get down. I’ve already had two- they pretty much have made my day.

If you don’t have a food processor, you can still make them! In fact, they will be more authentic if you make them by hand. Just cut the ingredients in using knives, until the butter blobs are the size of a pea, and pat the dough out into a sticky yet crumbly disc. The rest is easy smeazy.

PB&J Scones

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cold butter, cut into 1/2 inch chunks
  • 1/2 cup peanut butter
  • 1 egg
  • ¬†1/4 cup jam

Directions:

Preheat oven to 400 and grease a cookie pan.

Throw the dry ingredients into a food processor and pulse for a couple seconds to mix. Add butter and pulse until butter seems evenly dispersed throughout the flour. In a separate bowl, mix together egg and peanut butter. Slowly add peanut butter to processor and pulse until mixture forms a dough ball. You may need to scrape down the sides of the processor with a spatula to make sure everything is evenly incorporated.

Pour out 1/2 of mixture onto a greased surface. shape into a thick disc and spread jam evenly over. Crumble the leftover dough on top of jam layer, and press down gently. Cut dough into 8 slices (like you would a cake or pizza) and transfer scones to cookie sheet. Bake for 15-20 minutes, until the tops turn slightly golden and a warm, peanuty aroma fills your kitchen.

Cool scones for 10 minutes (the jam will burn your throat and kill you if you eat too early) then enjoy!

Perfect for picnics, lazy sunny sundays, anytime you need a childhood pick-me-up.

crumbly, jam-filled love

Happy Baking!

xx.

 

Crack Brownies

27 Mar

ooey gooey baby

One week till, ahem, Schooooools out. For. Summer!

Craziness! I still have exams till the end of April (dear lord) but things are finally coming to an end! Every year it happens the same way, too. It will be early second semester, it’s crappy weather and you want to die you hate school so much, you pray for reading break to come faster, then all of a sudden you realize there is a month left. The weather, though rainy and poopy right now, is at least warm, and when the sun does peak out, is glorious! Time to break out the shorts!

I have also realized that I have an addiction. No, not anything serious, but definitely dangerous to my figure. I can’t seem to stop baking brownies. In all variations. I don’t know what it is, but I constantly am thinking of how to create the ultimate gooey, chewy, and gloriously rich brownie bar. Not that I find cookies and cakes boring, I just feel that they have been thoroughly explored already. Brownies are a whole new thing.

So with that I bring to you, Crack Brownies. Now, I surfed around on the inter-google for a bit to see if there was already such thing, and I guess there is. And it is similar to what I made! Bummer.

I’m still happy I made them because they were insanely good. A rich layer of dense chocolate brownie, topped with a layer of marshmallows and finally topped with a crumbly white chocolate and peanut butter crumb. The marshmallows seemed to caramelize in the center, giving you three distinct layers with unique textures and flavours. If you prefer to not have a crumby peanut butter layer, mix the marshmallows right into the peanut butter batter. This will give it a more creamy texture and less flaky. Addicting no matter what you do.

Crack Brownies

Brownies Base

  • 500 oz semisweet chocolate
  • 1/2 cup butter
  • 3 tbsp cocoa powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup brown sugar
  • 1 cup flower
  • 1/4 tsp salt
  • 1-2 cups mini marshmallows
Peanut Butter Topping
  • 1 1/2 cups smooth peanut butter
  • 1 cup confectioners sugar
  • 1/2 cup butter, room temperature
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 cup flour
  • 1 bar of white chocolate, cut into pieces
Directions:
Grease and line a 11×11 baking pan with aluminum foil, then grease again. Preheat oven to 350 degrees.

In a medium sized pot, melt chocolate and butter on medium heat, stirring constantly. When melted, stir in cocoa powder.  Remove chocolate from heat and slowly add in brown sugar, then eggs. Mix well and add vanilla. Add flour and salt and mix thoroughly. Pour brownie batter into pan and cover in an even marshmallow layer. Bake for 8 minutes, then remove to cool.

In a medium bowl, beat peanut butter , butter, and sugar together. Slowly add egg and vanilla. In a small bowl, sift together flour, slat, and baking powder. Add flour mixture to peanut butter mixture and beat thoroughly for a minute. Scoop peanut butter mixture onto marshmallow topping and spread evenly and carefully to the edges. Push white chocolate squares into peanut butter layer in rows. Bake for 35-40 minutes more, until topping in golden and puffy and a toothpick comes out clean.
Cool brownies for fifteen minutes, then place in fridge to cool for an hour or two more. Cut brownies into even squares and devour.

perfect flavour combination!

Happy Crack Baking!

xx.

 

Breakfast Mug Cake

18 Mar

Mug cakes are everywhere these days it seems, and whoever came up with the idea gets my nod of approval! The idea of making  single-serving sized cake, baked in a matter of seconds in your microwave, is genius. I have been making mug cakes for my last two breakfasts and it is safe to say that they will become a staple of mine.

next project...combining the coffee mug with the cake mug....

I know, cake for breakfast is not the healthiest choice, but hear me out! My recipe is very healthy because of the various substitutes you can make! The thing about mug cakes is that they don’t have to look perfect, as long as the texture and flavour is the way you want it. Of course, you could totally make yours full of butter and brown sugar and chocolate chips- I won’t tell anyone!

Rainbow mug ūüôā

Like I said, there are many variations for this cake. I personally have done banana, cocoa powder, nutella, and peanut butter. But I want to try replacing the banana with grated carrot, and the chocolate with a gooey cream cheese center. Or try a cinnamon bun style!
Breakfast Mug Cake

  • 1/4 cup enriched flour (all purpose plus bran)
  • 1/2 tsp baking powder
  • 2 tsp cocoa powder
  • 1/8 tsp salt
  • 2 tsp stevia
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/2 a whisked egg (use the other half for tomorrows breaky!)
  • 1 tbsp milk
  • 1/2 tbsp coconut oil
  • 1/2 banana, mashed
  • 1/2 tbsp nutella
  • 1 tbsp peanut butter

Directions:

Pockets of warm, gooey nutella

Mix all the dry ingredients together in a medium/large mug, then add in the wet. Mix everything well and avoid leaving

flour at the bottom-this does not taste good when cooked. Stir in peanut butter well. Make a hollow in your batter and drop the little bit of nutella inside. Cook in mircowave for 1 minute. If it needs longer, try not to exceed 30 seconds more.

Grab a spoon and dig into a steamy mug of love!

steamy...

Happy breakfast!

xx.

Brownie Stacks

6 Mar

What in God's name!?

A tower of brownies. Layered with peanut butter and nutella frosting. Make a stack.

xx

Peanut Butter Banana Pie with Brownie Crust

2 Mar

Yesterday was National Peanut Butter Lover’s Day! Woohoo! As if National Peanut Butter Day was not enough, we gotta celebrate the fans, or “lover’s”, of peanut butter as well. Ha. As silly as it is, I still jumped at the opportunity to eat peanut butter. And bake with peanut butter. And oh my, did something amazing happen.

Frozen, this pie tastes like ice cream!

When frozen, the pie tastes like ice cream!

I totally had no idea what I was doing in the kitchen, except for the fact that I was going to try and make a rich, smooth peanut butter pie filling and encase it in a brownie crust. How do you make a brownies crust? Well, if you are me, you make a half-batch of brownies, and squish them up with your fingers until they are gooey. Then you press them into a pie dish. Appetizing?

Warmer, the pie is silky smooth and luscious

I decided to freeze the pie, not only to set it, but also to see how it would taste. I froze it over night, then took it out and let sit for 5 minutes. It had a texture like ice cream, which was fantastic! The banana really shined through. But an hour later, after sitting in the fridge, it was much fudgier in texture and oh-so amazing! The peanut butter flavour was incredible. Thuper duper.

Wanna slice? Of course you do

This pie is not pretty. If you wanted to make it pretty, you would use smooth peanut butter, and somehow blend all the banana texture the hell out of it. And it would probably look a lot fancier with a layer of sweetened vanilla whip cream layered on top in a huge swirl.

But I didn’t do any of that. I used chunky peanut butter (all I had), I was too lazy to process the bananas into a puree, ¬†and I ran out of whipping cream (no elegant topping). But that is ok because sometimes most of the time, how it tastes is more important than how it looks. I’m not saying that whipped cream tastes bad (OHMYLAWD imagine if I did), I’m just saying that you don’t always have to be fancy. Every once in a while you gotta take off the heels and the so-tight-I-can’t-breath skirt and slip into ski socks and so-baggy-I-look-pregs sweats. Do it. And eat this pie while doing so. You’ll thank me you did.

Peanut Butter Banana Pie with Brownie Crust

Brownie Crust (makes a 1/2 batch of brownies OR double to make a full batch and have left-over brownies)

  • 1/2 cup + 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted
  • 1/2 cup cocoa
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla

Peanut Butter Banana Pie Filling

  • 1 cup whipping cream
  • 1 cup confectioners sugar
  • 1 HEAPING cup peanut butter
  • 1 medium banana, mashed
  • 1 tsp vanilla

Directions:

Grease a 9×9 inch square baking pan and set oven to 350 degrees F.

In a small bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl, mix together melted butter and sugar until thoroughly combined. Slowly mix in cocoa, until all flour clumps are gone. Finally, stir in eggs and vanilla. When wet mixture is made, stir in dry ingredients.

Pour brownie mixture into pan and bake for 15 minutes until set yet still gooey. Remove from oven and cool for 15 minutes. When fully cooled, break up brownie into small chunks, and continue to smoosh (yes, smoosh) until brownie is gooey enough to press into a greased pie pan. Place in freezer to cool for 15 minutes.

While brownie crust cools, makes peanut butter filling. Beat whipping cream until it becomes stiff and peaks begin to form. Slowly add in sugar and continue beating. Add in peanut butter, then banana, and finally vanilla. Keep beating mixture for 3-4 minutes until mixture becomes thoroughly smooth and thick.

Pour peanut butter mixture into brownie crust and freeze for at least one hour, then remove and top with whatever you want. Pie tastes better the next day, when placed in fridge overnight.

Eat me!!

I personally think that peanut butter should be celebrated, and eaten, everyday. Check out these other peanut butter creations to satisfy your cravings!

For a truly decadent and rich dessert, try Peanut Butter, Caramel, and Chocolate Tart.

For something easy, quick, and delicious, make Chocolate-Puddle Peanut Butter Cups.

For something less dessert-like yet incredibly moist and heavenly, make Chocolate Peanut Butter Swirl Bread.

And for something that is better for breakfast yet still gooey, warm and full of peanut butter flavour, try Birthday Peanut Butter and Chocolate Chip Banana French Toast.
Happy Baking!

xox.

Long Live Breakfast!

13 Feb

Usually I like to dig into a big, gooey bowl of peanut butter oatmeal with bananas for breakfast. I’ve been using Chia seeds with it now, and they are great! They are like a natural thickening agent, so your oatmeal is more pudding-like. I don’t think i made that sound any more appealing, but trust me, they are great! Plus they have a ton of fiber, protein, and good fats for very little calories.

To be honest, Peanut Butter in anything is good

But sometimes I feel like eggs. Fried or poached so that they are nice and gooey, and like butter in your mouth. Topped with cheddar cheese, avocado, and salsa? Doesn’t get much better.

Huevos, anyone?

And if I am feeling more of a brunch mood, I like to get some greens in, and keep it classic with gravlax. Salmon, cream cheese, capers, and a little onion and lemon hit the spot like nothing else.

Perfect for brunch

And of course, if I wanna keep things real, I go with bacon, buttermilk pancakes, and real Canadian maple syrup. Tastes like home!

ok....now I'm hungry...

I guess what I’m trying to say is, breakfast is my favourite meal of the day. It sets the mood for your day and provides the most delicious form of energy.

Happy Breaky!

xox