Tag Archives: homemade

Honey Roasted Cinnamon Cashew Peanut Butter

16 May

Yes, it’s quite a mouthful.  On so many levels.

In fact, if my mouth weren’t so full of Honey Roasted Cinnamon Cashew Peanut Butter I might be able to tell you its fabulous.  And that I’m addicted.

You see, ever since I made my first batch of peanut butter, I’ve been having so much fun.  My mind has been full of flavor possibilities and my mouth has been full of nut butter.  Do you see a trend?

Over the weekend I indulged myself with this sweet, smooth, and rich nutty creation.  A not-so-thin layer spread over an English muffin and topped with bananas, was the perfect treat.

So if you need a pick-me-up on this dreary Monday, this is just the thing. 

Oh who am I kidding?  This is always just the thing.

Honey Roasted Cinnamon Cashew Peanut Butter
(adapted from this recipe)

Ingredients:

  • 1 1/2 cup unsalted, dry roasted peanuts
  • 1 1/2 cup raw cashews
  • 1/4 cup and 2 Tbsp honey
  • 2 tsp coconut oil, optional
  • 1 tsp cinnamon
  • 3/4 tsp salt
Directions:
  1. Pre-heat oven to 325 degrees.
  2. On a pan covered with parchment paper, spread out peanuts and cashews.  Drizzle honey on top and mix.
  3. Roast for 15 minutes, stirring every five minutes.  Be careful they don’t burn!
  4. Once nuts are roasted, dump into the food processor and allow them to cool for a few minutes.
  5. Begin processing the nuts.  This mixture did not butterize as readily as the peanuts alone so you may have to scrape down the sides of the processor several times.
  6. To help the nuts butterize, I added some coconut oil about five minutes in.  You can decide if you want to add it as you don’t necessarily need it.
  7. Once the nuts are smooth, add the cinnamon and salt through the feeding tube.  Continue to process until the desired consistency is reached.

Someone out there please confirm that I’m not the only nut butter addict.

Advertisements

Cheesy Pretzel Bites

15 May

When I first saw this recipe, I immediately emailed it to Alex.  His response was precisely what I expected.  He asked that I make them as soon as possible since they looked amazing.  I couldn’t have agreed more.

Unfortunately life got in the way and before I knew it months had gone by without these pretzel delights.  Luckily, this weekend I found the time to make some.  They. Were. Awesome.

The pretzel dough was soft and chewy with a light salted, buttery finish.  The cheese adds nice flavor and little extra chew.  Each bite was well worth the three plus hours it took to make them.  Trust me, when I say you won’t be sorry you made these.

Cheesy Pretzel Bites
(recipe from Sweet Pea’s Kitchen)

Ingredients:

  • 3/4 tsp active dry yeast
  • 1 Tbsp plus 1/2 tsp packed brown sugar, divided
  • 2 Tbsp warm water (110˚F)
  • 1/2 cup warm milk (110˚F)
  • 1 1/4 to 1 1/2 cups all purpose flour
  • 1/2 cup shredded cheese (I used cheddar)
  • 3 cups water
  • 2 tsp baking soda
  • 2 Tbsp unsalted butter, melted
  • 1/2 Tbsp kosher salt

Directions:

Gather your ingredients.

(The water and butter were too shy to be photographed but I think you know what they look like.)

In a small bowl, combine the yeast, 1/2 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy.

In another bowl, stir together the remaining 1 tablespoon of brown sugar and warm milk until dissolved.

In a large bowl, add 1 1/4 cups flour.  Pour in milk mixture and the yeast.

Combine all ingredients until a smooth ball of dough forms.

If dough is sticky, you can add up to an additional 1/4 cup flour.  Mine was pretty sticky, as you can see from the picture above.  I slowly added flour one tablespoon at a time.  In the end I only need 2 tablespoons to reduce the stickiness and used the remaining two when kneading the dough.

Once the dough comes together into a smooth ball, knead it for 5 to 8 minutes until it is smooth and elastic.

Transfer the dough to a bowl sprayed with olive oil cooking spray.  Spray the dough with oil and cover with plastic wrap.

Let the dough rise at room temperature until doubled in size, about 2 to 2 1/2 hours.

After the dough has risen, remove the dough and place onto a lightly floured surface.  Divide into 2 equal pieces.  Roll one piece into a 12×4-inch rectangle.  Gently press 1/4 cup of cheese into the bottom portion of the dough.

Roll-up very tightly, starting with the end that has the cheese.  Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper.  Repeat with remaining portion of dough.  I ended up with about 27 pieces because I had a little extra dough.  No worries, it just means more pretzels 🙂

Let the pretzels rest, uncovered, at room temperature for 30 minutes and preheat the oven to 400 degrees.

In a large saucepan, bring water to a boil.  Add the baking soda and turn heat to low.  Slowly boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.

Poach for 10 seconds then carefully turn the pretzel over in the liquid.  Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pan, seam side down.  Repeat with the remaining pretzels.

Bake in preheated oven until golden-brown, about 15 minutes.  Once the pretzels are removed from the oven, brush melted butter on top and sprinkle with salt.

I have submitted this recipe to Yeastspotting.

Have you ever made homemade soft pretzels?

Honey Roasted Homemade Peanut Butter

9 May

Early last week I shared with you how I make peanut butter from scratch using only two ingredients.  It’s such a simple recipe (if I can even call it that) and it packs so much flavor!  While discussing the recipe with a coworker, he suggested using honey roasted peanuts.  I was certainly intrigued.

Instead of buying honey roasted peanuts (which contains a shocking amount of ingredients), I decided to roast my own peanuts in honey.  It was very simple and added only 10 minutes to the whole process.  Those 10 minutes are worth it my friends because this peanut butter was unreal.  I was thrilled with my original and now I’m in love with the new and improved version.

If you own a food processor, do yourself a favor, make this honey roasted peanut butter!

Honey Roasted Peanut Butter
(adapted from Ashley’s Roasted Maple Cinnamon Almond Butter)

Ingredients:

  • 2 cup dry roasted, unsalted peanuts
  • 1/4 cup honey
  • 1/2 tsp salt

Directions:

Preheat your oven to 325 degrees.  Line a pan with parchment (this makes clean up a whole lot easier).

Pour the peanuts on the pan, drizzle the honey on top and mix.  It may be hard to mix at first as the honey can be sticky but once it heats up in the oven, it’ll be much easier to stir.

Roast for about 15 minutes, stirring every five minutes.  Make sure they don’t burn!

Dump the hot nuts into the food processor quickly before they harden and stick to the pan.  Let them cool for about 5 minutes before processing.  Turn the processor on and let the nuts do their thing.  It should take about 5 minutes.  Scrape down the bowl as needed.

Add in the salt and process again until it’s well mixed.  Try not to eat all of it straight from the processor.

I sent this to my mom for Mother’s Day along with her mini-loaf of Peanut Butter Banana Bread.  It’s absolutely a recipe worth sharing with someone you love.  Or, if you can’t bring yourself to share it all, make a double batch and keep some for yourself 🙂

How to make Homemade Peanut Butter

2 May

Over the weekend it occurred to me that my posts haven’t been showing up in Facebook for a couple of weeks now.  What a shame!  I know that you want to catch up on what you’ve missed so be sure to read all the posts.  Here are few highlights:

Moving right along…  Today I want to share with you one of my latest obsessions. 

Homemade peanut butter. 

It’s amazing how simple it is, so long as you have a food processor.  (If anyone knows how to make peanut butter without a food processor or high-speed blender, please tell me immediately!) 

The ingredient list can’t be beat!  All you need are peanuts and maybe a little bit of salt but that’s entirely up to you.  I’m going to walk you through the process one step at a time.

First, preheat your oven to 375 degrees.  While the oven is heating up, get your nuts ready.  I use Planter’s dry roasted unsalted nuts. 

This way I can control what goes into the peanut butter and well, I’m in love with the ingredient list.

Check that out, it only contains peanuts!  Love 🙂

Okay, so back to the steps.  To roast your nuts, you want to spread them out in a thin layer on a baking sheet, like so.

Roasting the nuts releases their natural oils and gives the nut butter a stronger peanut flavor.  You could probably skip the roasting step but it makes for a better peanut butter, so why would you?

Once the oven is heated up and the nuts are ready, place the baking sheet in the oven for three minutes.  After three minutes are up, remove the sheet, stir the nuts and return to the oven for another three minutes.  At this point your kitchen will smell like peanuty perfection.  However, refrain from eating the nuts as they will burn your tongue.  Ow.

After the nuts have cooled for a minute or two, dump them into your food processor.

Make sure the lid is on tight, plug in the processor, and turn it on.  After about a minute, you’ll have a crumbly, chopped peanut mixture.  It’ll look something like this.

Scrape down the sides and continue to process for another few minutes (about 2 to 3).  You’re almost there!

You can stop here if you like a thicker nut butter, but I like mine creamy and drippy so I processed the nuts for another minute or two.  At this point, I added about 1/4 teaspoon of salt just to add a little flavor.  Like I said above, that’s completely optional. 

In the end, you’ll have something that looks like this.

So smooth, so creamy, so tasty!

When I garner enough self control and don’t eat it straight from the jar with a spoon, I like to eat my peanut butter

The options are endless!  I used some of the peanut butter from this batch to make Christina’s Peanut Butter Banana Bread.  Oh.  My.  Goodness.  The banana bread was incredible!  It turned out so moist and full of banana flavor.  I made three mini-loaves which I plan to give away as Mother’s Day gifts.  I highly recommend you do the same!

Have you ever made homemade nut butter before?  What’s your favorite way to eat peanut butter?

Homemade Burgers & Sweet Potato Fries

19 Apr

You’ve probably noticed by now that Alex and I really like burgers.  In fact, before I embarked upon my vegetarian years, bacon cheeseburgers were my favorite food.  Ironic, no?

At any rate, vegetarians and non-vegetarians alike, can agree that burgers and fries are quintessential American food.  Whether it’s an all beef patty or a veggie burger, they’re speedy, tasty, and all-American.  These days I favor local, organic grass-fed beef because it’s better for me and for the environment.  It’s a win-win!

Last week, when discussing dinner, Alex requested that if I make burgers to not “over cook them”.  He had a valid point.  You see, I’m very nervous about serving undercooked meat so I tend to go to the other extreme resulting in dry, tasteless burgers.  So I accepted the challenge and rose to the occasion!

These burgers were fantastic!  The meat was moist, juicy, and flavorful.  To complete the meal, I buttered and toasted store-bought buns and prepared sweet potato fries.  All in all, it was a classic American meal with a healthy twist! 

Homemade Burgers
(makes four burgers)

Ingredients:

Directions:

  1. Pre-heat the grill to medium-high heat.
  2. In a large bowl, mix all ingredients.  Mix with your hands to evenly distribute the seasonings.  Get your hands a little dirty!
  3. Form four compact patties.
  4. Cook on grill until they reach desired level of doneness.  I cooked ours for about 4 minutes per side.

Sweet Potato Fries

Ingredients:

  • 1 to 2 medium-sized sweet potatoes
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Pre-heat the oven to 375 degrees.
  2. Wash the sweet potatoes, poke them with a fork, and microwave them for about 3 minutes.  This will make it easier to cut them.
  3. Once the sweet potatoes have cooled, cut them into long thin strips.
  4. Spread the sweet potatoes into a roasting pan and cover in olive oil.  Sprinkle seasonings over top.  Stir or shake the pan to evenly distribute the seasonings.
  5. Cook for 40 minutes, stirring every 10 minutes.

What’s your favorite kind of burger?