In an effort to rid my fridge of the pseudo-PB I erroneously purchased this week, I decided to try making homemade peanut butter cups. All I can say is SCORE. Positively delish. Here's the recipe so I can share the joy.
Homemade Peanut Butter Cups
12 tbsp unsweetened cocoa
14 tbsp sugar (or more to taste)
1/2 cup peanut butter
2-3 tbsp oil
1 tsp vanilla
Combine cocoa and sugar in a deep bowl. Add peanut butter and mix. Add oil and vanilla. Spoon into muffin wrappers. Freeze for approximately 1 hour. Makes 12 cups.
Enjoy, and Shabbat Shalom!
Showing posts with label Recipe of the Week. Show all posts
Showing posts with label Recipe of the Week. Show all posts
Friday, July 17, 2009
Thursday, July 16, 2009
PB?
I think not.
Last Shabbos lunch, for some reason that I missed, the conversation turned to all things peanut butter flavoured. To my shock and horror, many people around the table are not fans. True, I go through phases with the stuff, and it wasn't exactly a staple in my diet growing up, but still- how can anyone have a problem with a Reese's Peanut Butter Cup? That just blows my mind.
Anyhoo, it got me thinking about my recent slew of truffle experiments (last week's was throwing in Starbuck's liqueur for good measure), and I thought I might try adding peanut butter to the mix. I used to make chocolate peanut butter balls for a snack on Shabbos, and figured why not fiddle with my truffle recipe to produce homemade peanut butter cups? So while I was at ShopRite this week, I picked up a whipped peanut butter that was on sale (Peter Pan, if anyone hasn't finished their shopping yet). I assumed whipped would add a nice texture to the dessert; I'm generally more of an old-fashioned lover.
People, stay away from this whipped nonsense! Lousy texture. Barely existent peanut butter flavour. I would never buy it again, no matter what the sale price. So here's to hoping that I devise a recipe that well get rid of the whole jar, pronto. Consider yourselves forewarned!
Last Shabbos lunch, for some reason that I missed, the conversation turned to all things peanut butter flavoured. To my shock and horror, many people around the table are not fans. True, I go through phases with the stuff, and it wasn't exactly a staple in my diet growing up, but still- how can anyone have a problem with a Reese's Peanut Butter Cup? That just blows my mind.
Anyhoo, it got me thinking about my recent slew of truffle experiments (last week's was throwing in Starbuck's liqueur for good measure), and I thought I might try adding peanut butter to the mix. I used to make chocolate peanut butter balls for a snack on Shabbos, and figured why not fiddle with my truffle recipe to produce homemade peanut butter cups? So while I was at ShopRite this week, I picked up a whipped peanut butter that was on sale (Peter Pan, if anyone hasn't finished their shopping yet). I assumed whipped would add a nice texture to the dessert; I'm generally more of an old-fashioned lover.
People, stay away from this whipped nonsense! Lousy texture. Barely existent peanut butter flavour. I would never buy it again, no matter what the sale price. So here's to hoping that I devise a recipe that well get rid of the whole jar, pronto. Consider yourselves forewarned!
Wednesday, July 8, 2009
Marble Cookies
I'm pretty certain I've previously cited that baking is my first "go to" stress relief activity. It used to be exercise, but I'm getting old, so that now ranks as #2 (although I do pace a lot...).
Anyhow, I had made chocolate centre cookies (you know, with hard chocolate in the middle of the top of the cookie) a few weeks ago, and boy, did they wind up taking more energy than I was expecting. So I tried to figure out ways to reduce the time/expenditure factor. I was mainly angling towards a bar cookie approach when inspiration struck: if you drizzle in the marble when creating marble cake, why not do the same for cookie dough?
People, I must have eaten at least ten of them today. So simple, healthy, and darn it, way too delish. I thought I would share the glory. :) Here's all you do:
Anyhow, I had made chocolate centre cookies (you know, with hard chocolate in the middle of the top of the cookie) a few weeks ago, and boy, did they wind up taking more energy than I was expecting. So I tried to figure out ways to reduce the time/expenditure factor. I was mainly angling towards a bar cookie approach when inspiration struck: if you drizzle in the marble when creating marble cake, why not do the same for cookie dough?
People, I must have eaten at least ten of them today. So simple, healthy, and darn it, way too delish. I thought I would share the glory. :) Here's all you do:
- Take your favourite basic cookie dough recipe.
- Melt chocolate chips or use (like I do) a cocoa substitute.
- Drizzle the melted chocolate over the cookie dough.
- Marble the chocolate evenly into the dough. Avoid over-mixing.
- Shape into cookies.
- Bake.
Tuesday, June 23, 2009
Sweet Spot
Given that this week has thus far consisted of "cold call" emails begging for jobs, rejection emails, and multiple legal issues, I was really needing a pick-me-up yesterday. So I decided to experiment in the kitchen. Here is my original creation.
Cocoa Truffles
3/4 cup cocoa (I used Hershey's Unsweetened)
10 tablespoons sugar
1/4 cup oil (I used pure olive oil)
2-3 tbsp milk
Combine cocoa and sugar. Gradually add oil. Mix very well then add milk 1 tbsp at a time. Bake at 350 F for 15 minutes. Chill in fridge for several hours (I put it in the freezer for two) until hardened. Shape into balls and roll in cocoa. Store in fridge.
I think a dash of cinnamon or vanilla would go well with these, eh? Anyhow, I'm enjoying them plenty as is. :)
Happy chocolate fix to you!
Cocoa Truffles
3/4 cup cocoa (I used Hershey's Unsweetened)
10 tablespoons sugar
1/4 cup oil (I used pure olive oil)
2-3 tbsp milk
Combine cocoa and sugar. Gradually add oil. Mix very well then add milk 1 tbsp at a time. Bake at 350 F for 15 minutes. Chill in fridge for several hours (I put it in the freezer for two) until hardened. Shape into balls and roll in cocoa. Store in fridge.
I think a dash of cinnamon or vanilla would go well with these, eh? Anyhow, I'm enjoying them plenty as is. :)
Happy chocolate fix to you!
Wednesday, July 16, 2008
Potato, Potatoe
Being yekki, we grew up eating a lot of potatoes. My father adored when I made potato salad, and I would make it one of three ways for him, depending on his mood: with oil, with mayonnaise, or with oil and mayonnaise.
My eating habits have changed over the years and now I am more health conscious than in my youth. Here is the latest way that I have been making potatoes for Shabbos, which just happens to be low fat but tasty. Hope you enjoy!
INGREDIENTS
2 cloves garlic peeled to each potato
salt, to taste
pepper, to taste
parsley, to taste
Up to 2 tbsp olive oil
PREPARATION
Boil the garlic and potatoes together in a pan until the potatoes are very tender. Remove from heat, drain and let cool slightly. While still warm, mash the vegetables together until smooth. Sprinkle parsley, salt and pepper to taste. Drizzle olive oil over the vegetables. For a tangier taste, add two tablespoons lemon juice.
Suggestion: You can substitute 1/2 of small onion for each potato instead of garlic. Peel and chop the necessary amount of onion. Then, while the potatoes are boiling, fry the onions in olive oil. Once the potatoes are drained and cooled, add the onions and frying oil in to the potatoes. Mash, then add the seasonings.
My eating habits have changed over the years and now I am more health conscious than in my youth. Here is the latest way that I have been making potatoes for Shabbos, which just happens to be low fat but tasty. Hope you enjoy!
INGREDIENTS
2 cloves garlic peeled to each potato
salt, to taste
pepper, to taste
parsley, to taste
Up to 2 tbsp olive oil
PREPARATION
Boil the garlic and potatoes together in a pan until the potatoes are very tender. Remove from heat, drain and let cool slightly. While still warm, mash the vegetables together until smooth. Sprinkle parsley, salt and pepper to taste. Drizzle olive oil over the vegetables. For a tangier taste, add two tablespoons lemon juice.
Suggestion: You can substitute 1/2 of small onion for each potato instead of garlic. Peel and chop the necessary amount of onion. Then, while the potatoes are boiling, fry the onions in olive oil. Once the potatoes are drained and cooled, add the onions and frying oil in to the potatoes. Mash, then add the seasonings.
Wednesday, July 9, 2008
Bachelorette Corn Salad
I made a double batch of this salad the other week, and it was gone in one evening. Even better than having no leftovers is the fact that it takes maybe 3 minutes to make!
INGREDIENTS
1 lb can/package corn kernels (if package, defrosted)
1 c red pepper strips
1/2 c sliced green olives
1/2 tbsp parsley
coriander to taste
pepper to taste
1 tbsp dried minced garlic
1/4- 1/2 c light mayonnaise
PREPARATION
Assemble, add spices to taste, and stir in mayonnaise. Chill overnight.
Notes
INGREDIENTS
1 lb can/package corn kernels (if package, defrosted)
1 c red pepper strips
1/2 c sliced green olives
1/2 tbsp parsley
coriander to taste
pepper to taste
1 tbsp dried minced garlic
1/4- 1/2 c light mayonnaise
PREPARATION
Assemble, add spices to taste, and stir in mayonnaise. Chill overnight.
Notes
- If you do not have coriander available, you can substitute a sprinkle of oregano. I suggest you avoid substituting cumin, since its flavour will overpower the taste of the salad.
- If the mixture is too thick, add 1 tsp of lemon juice, stir and repeat until the mixture is the correct consistency. Adjust the spices accordingly. If the lemon juice has caused the mixture to become too acidic, add a tsp of sugar at a time until you hit the right "balance".
Wednesday, July 2, 2008
Poisson au Haricot Lima
It's Wednesday, aka cooking day for Shabbos in my home. My husband has been loving what I serve for the fish course lately, so here is a new standby. I recommend using a mild flavoured fish, such as pollack or cod, but if you prefer a meatier fish, just adjust the cooking time.
INGREDIENTS
1 lb frozen fish, thawed
1 10-14 oz package frozen lima beans
2 large tomatoes, chopped
5 cloves garlic, peeled and chopped
2 tbsp turmeric
2 tbsp parsley
salt and pepper to taste
lemon juice to taste
3 tbsp olive oil
1 cup water
PREPARATION
Heat 2 tbsp of the olive oil over medium in a deep skillet. Add the garlic and saute for 2-3 minutes. Add the fish, water, salt and pepper, and bring to a boil. Place the lima beans, turmeric and remaining olive oil on top of the fish, cover the pan, and reduce the heat to medium-low. Simmer until almost fully cooked, checking from time to time that ensure that the water has not completely evaporated. Add water as required during cooking. About 5 minutes before the fish is done cooking, add the tomato. When done cooking, remove the pan from the heat and stir in the parsley. Before serving, stir to mix and sprinkle with lemon juice before plating.
INGREDIENTS
1 lb frozen fish, thawed
1 10-14 oz package frozen lima beans
2 large tomatoes, chopped
5 cloves garlic, peeled and chopped
2 tbsp turmeric
2 tbsp parsley
salt and pepper to taste
lemon juice to taste
3 tbsp olive oil
1 cup water
PREPARATION
Heat 2 tbsp of the olive oil over medium in a deep skillet. Add the garlic and saute for 2-3 minutes. Add the fish, water, salt and pepper, and bring to a boil. Place the lima beans, turmeric and remaining olive oil on top of the fish, cover the pan, and reduce the heat to medium-low. Simmer until almost fully cooked, checking from time to time that ensure that the water has not completely evaporated. Add water as required during cooking. About 5 minutes before the fish is done cooking, add the tomato. When done cooking, remove the pan from the heat and stir in the parsley. Before serving, stir to mix and sprinkle with lemon juice before plating.
Subscribe to:
Posts (Atom)