This past Friday was my husband's birthday. Said birthday also fell right in the middle of an upper-90s heatwave with high heat warnings galore. I didn't want to bake in the heat, I really, really didn't.
I was guilted into it by our co-workers, though. They wanted a cake more than hubby did - they begged and pleaded and (rightly) reminded me that we hadn't had an excuse for a birthday cake at the restaurant since March. I complied, but kept things simple.
( Big pics as always )
I was guilted into it by our co-workers, though. They wanted a cake more than hubby did - they begged and pleaded and (rightly) reminded me that we hadn't had an excuse for a birthday cake at the restaurant since March. I complied, but kept things simple.
( Big pics as always )
I've been freeloading off of everyone else's porn for so long, I thought it was time to give a little back. ( I present to you the PBan. )
I don't know what it is about summer, but I've suddenly become completely obsessed with cutting things into small pieces. So we've had this salad a number of times now. Once the prepwork's done, it's ready in a matter of minutes, and there's really no end to the variations - with chicken, different vegetables, different types of noodles... I'm just so in love with this dressing.
Recipe here.
Recipe here.
Instead of studying for finals, I baked, because Cupcakes = Awesomeness!
Edit To Say>>
From front to back: Mint Cupcake, Strawberry Cupcake, Peanut Butter Cupcake.
And, they are all vegan!
Edit To Say>>
From front to back: Mint Cupcake, Strawberry Cupcake, Peanut Butter Cupcake.
And, they are all vegan!
I apologise - there are no photos - but some of you expressed an interest in how the African Feast turned out.
We had a record turnout for our church - including 3 African guests who had randomly turned up, not knowing that this was happening. All three pronounced the food authentic, and one wanted a recipe, as it was better than her mother's...
Menu:
Moroccan Chick pea Soup
Cous-cous with sweet peppers and spring onions (scallions)
Red-Red
Bobotie
Fried Plantains
Passionfruit Bavarian Cream (made with Agar rather than gelatine)
Gabon baked bananas (with cream/sour cream/brown sugar)
Rooibos tea/fruit juice
( recipes etc )
We had a record turnout for our church - including 3 African guests who had randomly turned up, not knowing that this was happening. All three pronounced the food authentic, and one wanted a recipe, as it was better than her mother's...
Menu:
Moroccan Chick pea Soup
Cous-cous with sweet peppers and spring onions (scallions)
Red-Red
Bobotie
Fried Plantains
Passionfruit Bavarian Cream (made with Agar rather than gelatine)
Gabon baked bananas (with cream/sour cream/brown sugar)
Rooibos tea/fruit juice
( recipes etc )
- Location:sw1p 2jp
- Mood:happy
Hear my plea, O food porn members... :)
I am desperately craving Peanut Butter Chocolate Chip cookies, and need a recipe for them. I'd love it even more if it were crunchy on the edges and chewy in the middle.
THANK YOU!
--Rachel
I am desperately craving Peanut Butter Chocolate Chip cookies, and need a recipe for them. I'd love it even more if it were crunchy on the edges and chewy in the middle.
THANK YOU!
--Rachel
So, what brand of peanut butter is lurking in your pantry right now? The following made the news here in the states yesterday:
THURSDAY, Feb. 15 (HealthDay News) -- Consumers should not eat certain jars of Peter Pan peanut butter or Great Value peanut butter because they may be contaminated with Salmonella Tennessee, a bacterium that causes food-borne illness, U.S. officials said.
People can identify the affected jars of Peter Pan or Great Value peanut butter by looking for a product code -- located on the lid -- that starts with the number 2111.
Guess what kind I feed my kids? At least it's a brand new, not yet opened jar. Thankfully, we emptied the current jar today and heard about this before we opened the new one. Now to see about getting it replaced or refunded...
Chocolate Chip Spelt Cookies
1- Preheat oven to 375 F. Coat baking sheets with cooking spray, or line with parchment paper. Spoon peanut butter into a microwave-safe bowl, and heat on high power 30-45 seconds, or until melted, stirring once or twice.
2- Combine flour, baking soda and salt in a large bowl. Stir in peanut butter, maple syrup and vanilla until blended. Fold in chocolate chips.
3- Drop 2 tbs. dough for each cookie onto prepared cookie sheet, and flatten slightly. Bake 15-17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cook completely.
Makes 24 Cookies
Nutrition Information (per cookie): 237 calories, 6g protein, 11g total fat (3.5g saturated fat), 31g carbohydrates (19g sugar, 2g dietary fiber), 0mg cholestrol, 238 mg sodium
ETA: I forgot to put in the amount of maple syrup it needs in the recipe...It's corrected now...My bad!
- 1 1/2 cups crunchy peanut butter
- 2 1/4 cups spelt flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups maple syrup
- 2 tsp. vanilla extract
- 1 1/2 cups vegan chocolate chips
1- Preheat oven to 375 F. Coat baking sheets with cooking spray, or line with parchment paper. Spoon peanut butter into a microwave-safe bowl, and heat on high power 30-45 seconds, or until melted, stirring once or twice.
2- Combine flour, baking soda and salt in a large bowl. Stir in peanut butter, maple syrup and vanilla until blended. Fold in chocolate chips.
3- Drop 2 tbs. dough for each cookie onto prepared cookie sheet, and flatten slightly. Bake 15-17 minutes, or until golden brown. Cool 5 minutes, then transfer to wire rack to cook completely.
Makes 24 Cookies
Nutrition Information (per cookie): 237 calories, 6g protein, 11g total fat (3.5g saturated fat), 31g carbohydrates (19g sugar, 2g dietary fiber), 0mg cholestrol, 238 mg sodium
ETA: I forgot to put in the amount of maple syrup it needs in the recipe...It's corrected now...My bad!
Two days ago, I suddenly found myself absolutely craving Peanut Butter Chocolate Chip cookies.. the REALLY moist and chewy kind.
Where could I possibly find a recipe like this?? What base could I use to create my cookie? I turned to none other then Mr. Alton Brown, for his The Chewy basic chocolate chip cookie recipe.
Oh did they turn out DELICIOUS...
( 2 pictures and 2 recipes )
Where could I possibly find a recipe like this?? What base could I use to create my cookie? I turned to none other then Mr. Alton Brown, for his The Chewy basic chocolate chip cookie recipe.
Oh did they turn out DELICIOUS...
( 2 pictures and 2 recipes )
- Mood:
content - Music:Federico Fellini
Long time lurker, first time poster...
1 18 oz jar of peanut butter (or, make your own!)
2 lbs powdered sugar (I didn't use quite that much)
1 cup butter, melted
(I also added a good splash of almond extract)
Chocolate Almond Bark - or, the coating of your choice.
I chose to use a chocolate, and a vanilla coating.
Mix everything except the chocolate. I started with my mixer, and ended up using my hands to get it all mixed together.
Shape in to 1 inch balls - the batter may seem a bit dry, but when you hold it in your hand long enough to form the ball, it comes together nicely!
Melt chocolate (or, candy coating of your choice) in the microwave
Dip balls in to chocolate, being sure to completely cover.
Put on wax paper to harden.
I chose to cover these with chocolate and vanilla, and then drizzled both over the top as well.
I found using a knife was the best way to get a good drizzle - though, if you had a piping bag, or I'm sure there's some tool or some such - but, a knife works well.
This recipe yielded 75 balls for me, but they were larger than 1inch, I'm sure.
This really is a simple recipe, and a wonderful gift for friends!
1 18 oz jar of peanut butter (or, make your own!)
2 lbs powdered sugar (I didn't use quite that much)
1 cup butter, melted
(I also added a good splash of almond extract)
Chocolate Almond Bark - or, the coating of your choice.
I chose to use a chocolate, and a vanilla coating.
Mix everything except the chocolate. I started with my mixer, and ended up using my hands to get it all mixed together.
Shape in to 1 inch balls - the batter may seem a bit dry, but when you hold it in your hand long enough to form the ball, it comes together nicely!
Melt chocolate (or, candy coating of your choice) in the microwave
Dip balls in to chocolate, being sure to completely cover.
Put on wax paper to harden.
I chose to cover these with chocolate and vanilla, and then drizzled both over the top as well.
I found using a knife was the best way to get a good drizzle - though, if you had a piping bag, or I'm sure there's some tool or some such - but, a knife works well.
This recipe yielded 75 balls for me, but they were larger than 1inch, I'm sure.
This really is a simple recipe, and a wonderful gift for friends!
'Ello. I just found this community tonight linked in a friend's journal. I'm a Culinary Student, going on 4 years now of school in various places. Currently I go to the Art Institute of Pittsburgh for the Culinary Management program. Anyways, enough intro.
My school is doing a Girl Scout Cookie competition. The idea is you have to make a new recipe, or modify an old one, and use the cookies as a major component. My idea? I modified a Rack of Lamb Persillade into a Thai Peanut Pork Loin. Any thoughts on the recipe? I plan on serving it with rice and a stir-fry.
My school is doing a Girl Scout Cookie competition. The idea is you have to make a new recipe, or modify an old one, and use the cookies as a major component. My idea? I modified a Rack of Lamb Persillade into a Thai Peanut Pork Loin. Any thoughts on the recipe? I plan on serving it with rice and a stir-fry.
Pork -
3 1 pound Pork Loins (or 1 3 pound loin)
Olive Oil
3 tsp kosher salt
1 tsp freshly ground black pepper
Sauce -
2 Tablespoon garlic cloves (6 cloves), chopped
2 teaspoons fresh ginger, grated or sliced
4 Tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons sriacha sauce
Filling from Do-Si-Do cookies
1 cup peanut butter
Breading -
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
1 cup Do-Si-Do cookie crumbs (roughly 8-10 cookies) (Nutter Butter cookies would make a decent substitute)
2 teaspoons grated lemon zest (2 lemons)
Preheat oven to 450 (400 for convection)
Trim excess fat from pork loins and sear to a nice golden brown. Roast in oven for 10 minutes, do not exceed 135 in temperature
Combine sauce ingredients in a blender and blend thoroughly
Combine parsley & garlic cloves in blender, and blend well. Add crumbs and lemon zest and blend well.
Remove Pork Loin from oven and coat with sauce mix, then coat with breading mix. Return to oven and cook until it reaches an internal temperature of 145-150, about 15 minutes. Remove from oven and let rest 15 minutes before cutting.- Mood:
tired
This year, I planned ahead. I started experimenting in October, I settled on kinds of cookies, I made the doughs ahead and froze them. I was strategic! And about 20-30 hours of baking later... the house is now overrun by cookies.
My gift to you this holiday season, dear pornistas, is a visual one.
Rose-water pistachio biscotti (adopted from this recipe)
( +7 kinds of cookies with pictures and recipe links )
My gift to you this holiday season, dear pornistas, is a visual one.
Rose-water pistachio biscotti (adopted from this recipe)
( +7 kinds of cookies with pictures and recipe links )
- Mood:EXHAUSTED!
- Music:I rocked out to Tito Puente today :)
I'm not much of a baker, so I love no-bake treats like this. They're yummy and very easy, and would make a good addition to any Christmas cookie assortment.
( click for the recipe )
( click for the recipe )
I'm posting this at the request of ![[info]](http://p-stat.livejournal.com/img/userinfo.gif)
sidravitale, and in response to this post. The result is a peanut butter and butterscotch flavored pie with a meringue on top. My paternal grandmother made this every Thanksgiving, and it's a family favorite.
Peanut Scotch Pie
1 1/2 Cups HOT milk-----will be used LATER in the recipe
1/4 Cup sugar
1 1/4 Cup brown sugar
1/4 Cup flour
1/2 tsp. salt
1/2 Cup COLD milk
3 egg yolks
1 TBLSP. butter
Mix the above well, and cook over med heat. Stir in HOT milk, stirring occasionally until thick.
Remove from heat. Add 3 TBLSP. peanut butter (either smooth or crunchy, whatever you prefer). Blend in well. Let cool.
Pour into baked pie shell. Bake 10-12 minutes in 450 degree oven. Spread meringue on top and bake in 350 degree oven until slightly browned. Cool away from drafts. ENJOY!!
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 TBLSP sugar
1/ tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 TBLSP at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread on top of hot pie filling; seal to edge of crust.
sidravitale, and in response to this post. The result is a peanut butter and butterscotch flavored pie with a meringue on top. My paternal grandmother made this every Thanksgiving, and it's a family favorite.Peanut Scotch Pie
1 1/2 Cups HOT milk-----will be used LATER in the recipe
1/4 Cup sugar
1 1/4 Cup brown sugar
1/4 Cup flour
1/2 tsp. salt
1/2 Cup COLD milk
3 egg yolks
1 TBLSP. butter
Mix the above well, and cook over med heat. Stir in HOT milk, stirring occasionally until thick.
Remove from heat. Add 3 TBLSP. peanut butter (either smooth or crunchy, whatever you prefer). Blend in well. Let cool.
Pour into baked pie shell. Bake 10-12 minutes in 450 degree oven. Spread meringue on top and bake in 350 degree oven until slightly browned. Cool away from drafts. ENJOY!!
Meringue
3 egg whites
1/4 tsp. cream of tartar
6 TBLSP sugar
1/ tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 TBLSP at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spread on top of hot pie filling; seal to edge of crust.
I've been googling, but I wanted to check and see if any of you have a peanut butter and chocolate pie recipie that you love. My friend is having a pie bake-off at her annual pre-thanksgiving dinner but someone else claimed apple cranberry, so I have to rethink it.
Thanks in advance!
Thanks in advance!
I decided to have a smoothie tonight, and as usual, I rummaged my fridge and freezer to see what I could do. What I came up with is the PBnJ Smoothie. It's vegan (though I'm not), and delicious.
The Peanut Butter and Jelly Smoothie Contains:
1 cup of frozen blueberries (they really must be frozen, or the texture will suffer)
1 1/2 cups of soy milk
2 tablespoons natural peanut butter
1 tablespoon of agave syrup (if you want extra sweetness)
Chuck all the ingredients in a blender, blend until smooth, pour in a glass and enjoy!
The Peanut Butter and Jelly Smoothie Contains:
1 cup of frozen blueberries (they really must be frozen, or the texture will suffer)
1 1/2 cups of soy milk
2 tablespoons natural peanut butter
1 tablespoon of agave syrup (if you want extra sweetness)
Chuck all the ingredients in a blender, blend until smooth, pour in a glass and enjoy!
I never was a big fan of eggy (french) toast. It was always a bit too much like wet bread to me, but lately, I've been eating eggy toast to beat the band. I find I like it better when it's made with some crusty, toothsome variety of bread. Like two slices of Mastroanni Brother's Italian Raisin bread, or two slices of Challah. Then in the batter, I use one egg, cinnamon, and vanilla extract. I dip the bread lightly, then grill it in my cast iron skillet with cooking spray when I'm feeling health-conscious, and a pat of butter when I'm not. It must be quite brown with a nice grilled crustiness to it. Floppy toast is undesirable to me.
I always used to eat egg toast with maple syrup or honey, but now it's bad enough that I have the bread without all the extra sugar from sweet toppings. But as much as I like the flavor of the toast, I must have some topping. My new favorite thing on french toast is crunchy natural peanut butter. Not a thick slathering, but rather a tablespoon or so split between each slice. It makes a satisfying breakfast. I might try it with banana slices tomorrow, or nice apple slices since they are in season. My friend also said it's good when the breat is plain crusty bread and the batter is made without cinnamon and vanilla, and with salt and black pepper instead. I thinke if you used herbs in the batter, or a pinch of cayenne it would be nice. I bet if I made it that way, and put a slice of cheese in, it would be awesome. If you had two pieces of lovely eggy toast (savory or sweet), what would you put on it?
I always used to eat egg toast with maple syrup or honey, but now it's bad enough that I have the bread without all the extra sugar from sweet toppings. But as much as I like the flavor of the toast, I must have some topping. My new favorite thing on french toast is crunchy natural peanut butter. Not a thick slathering, but rather a tablespoon or so split between each slice. It makes a satisfying breakfast. I might try it with banana slices tomorrow, or nice apple slices since they are in season. My friend also said it's good when the breat is plain crusty bread and the batter is made without cinnamon and vanilla, and with salt and black pepper instead. I thinke if you used herbs in the batter, or a pinch of cayenne it would be nice. I bet if I made it that way, and put a slice of cheese in, it would be awesome. If you had two pieces of lovely eggy toast (savory or sweet), what would you put on it?
- Mood:up too late, too much coffee
Page Summary
- echelon : A simple birthday cake [+12]
- flannelgnome : Finally, a contribution [+18]
- celeritas_3e8 : Dinner & dessert [+2]
- _otravez : (no subject) [+9]
- a_sweet_fantasy : Chocolate Elvis Banana Bread [+12]
- maddeinin : Noodle Salad with Spicy Peanut Dressing [+2]
- painted_daze : Because Procrastination Is Your Friend [+5]
- angelofthenorth : The African Feast [+2]
- subarashiine : Cookie Request [+2]
- yavaniel : Don't Eat That Sandwich! [+35]
- lotus_n_my_hair : I'm making this next week...It sounds sooo good... [+5]
- subarashiine : The Chewy [+8]
- zebraartist : Peanut Butter Balls [+2]
- invaderluca : Delicious Pork Chops, you must eat them [+5]
- banana_bandana : (no subject) [+11]
- kindkit : chocolate-dipped peanut butter balls [+11]
- prosodic : Grandma's Peanut Scotch Pie [+4]
- lindaquelinda : tried and true peanut butter/chocolate pie recipie? [+9]
- honeyhoneyny : PB 'n' J Smoothie [+4]
- honeyhoneyny : My new breakfast obsession. [+26]
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