peanut

School Cafeteria Peanut Butter Bars

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: School Cafeteria Peanut Butter Bars! Remember the good old days when the grade school menu would come out and we’d peruse it like the Sears and Roebuck Christmas Catalog? We’d jump for joy when we saw Fish Sticks, Baked Meatloaf, Apple Crisp, Chocolate Cake, and Pizza Squares. On the other hand, Creamed Spinach made us wince and turn up our noses. Back then you had two options, buy a hot lunch ticket or bring a sack lunch from home. No in-betweens. As a general rule, the good canceled out the bad, especially in the category of scrumptious desserts. The “Lunchroom Ladies” really knew their business when it came down to sweets. Nobody could layer on the frosting like they could. And it was always homemade right there. I wonder who got to lick the spoon.

SCHOOL CAFETERIA PEANUT BUTTER BARS

Ingredients:

1/2 cup butter

3/4 cup peanut butter, creamy

3/4 cup sugar

1/4 cup brown sugar

3/4 teaspoon kosher salt

2 eggs, room temperature

1 1/2 teaspoons vanilla extract

1 cup flour

Ingredients for Icing:

1/2 cup powdered sugar

2 tablespoons creamy peanut butter, melted

2 tablespoons hot water

Instructions:

Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Melt butter and peanut butter in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat, if necessary. Set aside to cool to room temperature. In a large bowl, sift together sugar, brown sugar, and kosher salt. Whisk in one egg at a time until combined. Add vanilla extract. Whisk in peanut butter mixture until combined. Sift in flour; mix until flour disappears. Do not over mix. Pour into prepared pan. Bake for 35-40 minutes, or until cake tester comes out with tiny moist crumbs. Cool pan on a wire rack. Once the pan has cooled, remove the cake from pan and transfer on the parchment paper to a rimmed baking sheet. Combine powdered sugar, creamy peanut butter, and hot water. Stir until frosting has a smooth consistency. Drizzle over dessert. Allow icing to set up before cutting into individual bars.

Raw Honey Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Raw Honey Peanut Butter Cookies! No baking required. Wait, whaaat? These bite-size morsels are not only healthy as an energy snack, they can be made in a matter of minutes with ingredients you probably already have on hand in your pantry. So, what exactly is raw honey, you wonder. Most beekeepers will tell you it simply means the honey is strained right before it is bottled. That translates to nature’s sweetness with all its beneficial nutrients and antioxidants. By eliminating the intense processing stage of heat filtration, what you get instead is honey that comes from the bee hive to your home. No extra sugar is added either. To make sure you are getting raw honey, always check the label.

RAW HONEY PEANUT BUTTER COOKIES

Ingredients:

1/3 cup raw honey

1/2 cup plus 2 tablespoons natural peanut butter, creamy

1 tablespoon vegetable oil

2 teaspoons vanilla extract

2 1/2 cups whole grain oats

Sprinkles, for garnish

Instructions:

Line a baking sheet with waxed paper. Pour sprinkles into a dish. Set aside. In a microwave-safe bowl, combine raw honey, creamy peanut butter, and vegetable oil. Microwave on High for 30 seconds. Stir. Repeat. Add vanilla extract. Mix well. Add whole grain oats. Stir to incorporate until cookie dough forms a large ball. Using a cookie scoop, press dough to make bite-size uniform cookies. Dip into sprinkles. Place on prepared baking sheet. Cookies will “set up” on their own. Transfer to a covered container for storage.

Quite Tasty Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Quite Tasty Peanut Butter Cookies! One of the benefits of touching base with friends in the blogosphere is sharing blessings and paying it forward. Today’s recipe gives a “shout out” to Linda, The Dutch Baker*. She featured a fabulous peanut butter cookie recipe that absolutely made my mouth drool. So much so, I ran to my kitchen to insure I had all the necessary ingredients to whip up a batch. That’s one of the advantages of social distancing, in my opinion. Some even refer it as “stress baking” or “anxiety baking”. Quarantine cooking has even become a thing. It releases tension, challenges our skills, and satisfies the craving for a reward. Whatever way you choose to look at it, we’re all in this together.

QUITE TASTY PEANUT BUTTER COOKIES

Ingredients:

1 cup + 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup butter, room temperature

3/4 cup brown sugar

1/2 cup crunchy peanut butter

1 egg, room temperature

1 teaspoon vanilla extract

White sugar for rolling (optional)

Instructions:

In a bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside. In a food processor, cream softened butter and brown sugar until pale and fluffy. Add crunchy peanut butter. Pulse to blend. Add egg and vanilla extract. Mix well. Slowly add flour mixture only until slightly combined. Do not over mix. Transfer cookie dough to a bowl. Cover and refrigerate overnight. The following day, remove bowl from refrigerator and allow it to sit at room temperature for 20 minutes. Preheat oven to 350°. Line two baking sheets with parchment paper. By the teaspoonful, form the dough into balls. Roll in white sugar. Arrange on baking sheet. Bake 11 minutes. Remove pan and allow cookies to cool 5 minutes before transferring to a wire rack. Cool peanut butter cookies completely before storing in an airtight container.

*Linda, The Dutch Baker, featured this recipe first. You may visit her at

http://thedutchbaker.wordpress.com/2020/03/18

Gluten-Free PB Blonde Brownies

What’s Cooking in Gail’s Kitchen? Something to Savor: Gluten-free PB Blonde Brownies! Even though I don’t have a restricted diet, I can appreciate the benefits of choosing gluten-free options from time to time. And to be honest, I like the natural nutty flavor of chickpeas as a substitute for white flour. It turns out to be a nice compliment to the natural peanut butter taste. Reward yourself with a touch of chocolate in these blonde brownies. Now that’s something to savor.

GLUTEN-FREE PB BLONDE BROWNIES

Ingredients:

15-ounce can organic chickpeas, drained

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup natural peanut butter

1/3 cup pure honey

1 egg

2 teaspoons vanilla extract

1/3 cup semi-sweet mini chocolate chips

1/4 cup peanut butter chips

Coarse sea salt for garnish

Semi-sweet mini chocolate chips for garnish

Instructions:

Preheat oven to 350°. In a food processor, combine chickpeas, baking soda, baking powder, sea salt, peanut butter, honey, egg, and vanilla extract. Process until batter is smooth. By hand, fold in mini chocolate chips and peanut butter chips. Spread batter evenly in a 8″x8″ square nonstick pan. (Use nonstick oil, if necessary.) Sprinkle mini chocolate chips on top. Bake 17-20 minutes until edges are golden brown and the center passes the toothpick test. Cool 15 minutes on wire rack. Sprinkle with coarse sea salt. Cut into squares and serve.

Outrageous Oatmeal Fudgies

What’s Cooking in Gail’s Kitchen? Food for Sharing: Outrageous Oatmeal Fudgies! Who doesn’t love No-Bake cookies? Forget about spending hours in the kitchen. This kid-friendly favorite can be ready in a flash. The toughest part is deciding if you want to top them off with a piece of candy corn, a walnut half, a maraschino cherry, or leave them plain. Either way, they won’t hang around long because…..(repeat after me)…Everyone loves peanut butter and chocolate!

OUTRAGEOUS OATMEAL FUDGIES

Ingredients:

1/4 cup butter

2 cups sugar

1/2 cup milk

3 tablespoons cocoa powder

Dash sea salt

1/2 cup natural peanut butter, crunchy

2 cups whole grain oats

1 teaspoon vanilla

Candy corn

Instructions:

Combine butter, sugar, milk, cocoa powder, and dash of salt in a 4-quart pan. Bring to boil over medium-high temperature. Stirring occasionally, boil for 1 minute. Remove from heat. Quickly add crunchy peanut butter, whole grain oats, and vanilla. Mix well. Drop by spoonfuls onto waxed paper. Top with one piece of candy corn. Let stand until cool. Store in a covered container.

Peanut Butter Fudge

Eating My Way Through the Holidays! Sweet Celebrations: Peanut Butter Fudge! Once a year, my mother would send me a batch of her homemade peanut butter fudge. And, truthfully, I seldom shared it. Not because I was selfish, because it was THAT good! Now that she is no longer able to give me that glorious care package, I have assumed her role for others. The baton has been passed so the family tradition continues. Every peanut butter-lover should try some for yourself. One bite of this melt-in-your-mouth creamy fudge may lead you start a tradition to “Pay it Forward”.

PEANUT BUTTER FUDGE

Ingredients:

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 cup natural peanut butter, creamy

1 teaspoon vanilla

7-ounce jar marshmallow creme

Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in peanut butter until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares.

Upscale Chocolate Peanut Butter Mousse

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide.

UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE

Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips

Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for 3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve.

Oatmeal Chocolate Chip Skillet Cookie

What’s Cooking in Gail’s Kitchen? Eat More: Oatmeal Chocolate Chip Skillet Cookie! In a world of “super-size” portions, this one is really worth defending, especially on hot, summer days. The oven is on for less than half an hour with results that leave your home smelling like a bakery. Sometimes you just don’t have time to make several batches of cookies. By baking all the dough in an iron skillet, the end result will still yield enough for a crowd. Cut the giant cookie into pie-size portions with a scoop of ice cream on top or divide it into squares for finger-food munching.

OATMEAL CHOCOLATE CHIP SKILLET COOKIE

Ingredients:

1 cup brown sugar

1/2 cup butter, softened

1 egg, room temperature

1 teaspoon vanilla

1 cup flour

1/8 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1 cup oatmeal

3/4 cup semi-sweet chocolate chips

1/4 cup peanut butter chips

Topping:

1/4 cup chocolate and peanut butter chips, mixed

1/8 teaspoon sea salt crystals

Instructions:

Preheat oven to 375°. Grease a 10″ iron skillet. In a mixing bowl, beat butter and brown sugar until fluffy. Add egg and vanilla. Continue beating until creamy. In another bowl combine flour, salt, baking soda, and cinnamon. Whisk until blended. Slowly add dry mixture to wet ingredients until flour is incorporated. Add oatmeal to dough. Blend well. Fold in chocolate and peanut butter chips. Spread cookie dough into the greased skillet. Top with mixed blend of chocolate and peanut butter chips. Sprinkle with sea salt crystals. Bake for 25 minutes or until golden brown on top. Serve warm with a scoop of vanilla bean ice cream.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14