Day Recipe Food Community

June 30, 2009

Chocolate Chip Peanut Butter Cookies Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 8:45 am

Remember the commercial that re-created the invention of Reese’s Peanut
Butter cups? A woman is walking down the street eating a chocolate bar, and a
man is walking the other way eating a tub of peanut butter. They bump into
each other, causing the chocolate and peanut butter to mix. Overcome by the
new taste sensation, they immediately check into a motel (I may be
misremembering that last part). I’ve never cared for the chocolate-peanut
butter combo, so if that idiot had ruined my chocolate bar, I would have
pushed him into oncoming traffic. But my mom, who says she’s going to have
chocolate with peanut butter for her last meal, swears by these cookies. She
thinks they’re even better than Traditional Chocolate Chip Cookies.

Makes 40-50 cookies

INGREDIENTS

  • preparation time: 20 minutes
  • baking time: 30 minutes (10 minutes per batch)
  • rating: easy1/2 cup (1 stick) unsalted butter, softened to room temperature, plus more for
    greasing
  • 3/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12-ounce package) semisweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/2 cup dry-roasted peanuts

DIRECTIONS Place an oven rack in the middle position and preheat the oven to 350°F. Lightly rub two cookies sheets with butter, or use nonstick baking
sheets. Set aside.


Put the butter, peanut butter and the sugars in a large bowl. Beat with an
electric mixer or a wooden spoon until smooth and creamy. Add the eggs and
vanilla and beat again. Add the flour, baking powder, baking soda and salt,
and beat on low speed until well blended. Add the chocolate chips (see Mom
Tip), peanut butter chips and peanuts and mix thoroughly.


Using a teaspoon as a guide, scoop a portion of the dough and, with your
hands, roll each portion into a ball. Place the balls on each cookie sheet, 3
cookies per row in 5 rows. Flatten the balls with the heel of your hand or
the tines of a fork so that they spread to about 1 1/2 inches in diameter.
Bake each batch, one cookie sheet at a time, for about 10 minutes. The
cookies will be firm to the touch and just beginning to brown.


Remove from the oven and cool on the sheet for about 3 minutes. Then transfer them with a
spatula to a cooling rack. Let the cookie sheet cool for 1 or 2 minutes more
before reusing so the dough doesn’t melt. Store in an airtight container.

Mom Tip: If you want chocolate coating on the top of each cookie, reserve 1/2
cup chocolate chips when mixing the batter. After the cookies are formed and
placed on the cookie sheets, lightly press 5 chocolate chips into the top of
each cookie. When the cookies come out of the oven, gently spread those
partly melted chocolate chips over the top of each cookie with a knife to
make a thin chocoalte layer. Cool as directed.

  • Share/Bookmark

May 29, 2009

Lamb Chops with Spicy Peanut Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 11:38 am

Look for peanut sauce in the Asian foods section of the supermarket. Serve with: Couscous and a cucumber-romaine salad tossed with mint-yogurt dressing. Dessert: Mango sorbet and coconut macaroons.

Makes 4 servings.

INGREDIENTS

  • 3/4cup purchased asian peanut sauce
  • 2tablespoons soy sauce
  • 1tablespoon fresh lime juice
  • 1tablespoon grated fresh ginger
  • 83/4- to 1-inch-thick loin lamb chops

DIRECTIONS Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

  • Share/Bookmark

May 6, 2009

Chocolate Brownies with Peanut Butter Frosting Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 7:40 pm

Makes 24.

INGREDIENTS

  • brownies
  • nonstick vegetable oil spray
  • 5ounces unsweetened chocolate, coarsely chopped
  • 4ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
  • 1/2cup (1 stick) unsalted butter
  • 1 1/2cups sugar
  • 4large eggs
  • 1teaspoon vanilla extract
  • 1/2cup all purpose flour
  • 1/4teaspoon saltfrosting
  • 1cup creamy peanut butter (do not use old-fashioned or freshly ground)
  • 3tablespoons unsalted butter, room temperature
  • 2/3cup powdered sugar
  • 1teaspoon vanilla extract

DIRECTIONS For brownies:
Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla extract in large bowl on high speed until mixture thickens and is pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.

Bake brownies until tester inserted into center comes out with moist crumbs still attached, about 20 minutes. Transfer baking pan to rack; cool 15 minutes. Press gently on edges of brownies to level with center. Cool completely in baking pan.

For frosting:
Combine peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add powdered sugar and vanilla extract and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift out brownies from pan. Cut into squares. (Can be prepared 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.)

  • Share/Bookmark

March 28, 2009

Hannah’s Peanut Butter and White Chocolate Candies Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 5:36 am

Sue Ellison of Edgewater, Colorado, writes: “Although I have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It’s an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants. Now Hannah’s early training is paying off: She creates new recipes often, including the peanut butter and white chocolate candies here.”

Makes about 80 pieces.

INGREDIENTS

  • nonstick vegetable oil spray
  • 1pound good-quality white chocolate (such as lindt or baker’s)
  • 1cup extra-crunchy peanut butter12ounces semisweet chocolate chips
  • 1/2cup whipping cream

DIRECTIONS Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.

Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.

  • Share/Bookmark

March 10, 2009

Chocolate Peanut Butter Torte Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:56 pm

Makes 8 servings.

INGREDIENTS

  • 1 prebaked pie shell
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 1 cup peanut butter
  • 7 tablespoons unsalted butter
  • 3 ounces bittersweet chocolate
  • 1/4 cup lightly salted peanuts, coarsely chopped

DIRECTIONS Heat oven to 325°F. In a mixing bowl, beat eggs, yolks, and sugar with electric mixer on medium-high speed until it ribbons, about 6 minutes. Meanwhile, in a microwavable bowl, melt peanut butter, butter, and chocolate on high 1 minute. Stir and repeat until mixture is smooth. Cool.

In three additions, fold egg mixture into chocolate mixture. Pour into a prepared pie shell. Sprinkle peanuts over top of pie. Bake 12 minutes. Surface will be soft and somewhat liquid in the center. Allow to cool for 30 minutes and serve. Filling will be slightly runny and ooze out of the pie wedge.

  • Share/Bookmark

February 25, 2009

Peanut Soup with Rice and Scallions Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:00 am

Instead of white cubes of tofu bobbing in this African-style soup, where they
look decidedly odd, I purée the tofu with a portion of the finished soup
until everything is smooth. The tofu is there, but it doesn’t intrude. And
this is a method you can use with virtually any puréed soup.
If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

Serves 6.

INGREDIENTS

  • 2 tablespoons roasted peanut or vegetable oil
  • 2 large onions, diced
  • 2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks
  • 2 teaspoons chopped ginger
  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper or red pepper flakes, or more to taste
  • 2 cups crushed tomatoes in sauce
  • 5 cups water, or chicken stock, or vegetable stock
  • 3/4 cup peanut butter
  • 1 box or 1/2 carton tofu, preferably soft
  • 2 cups cooked rice
  • 1 cup sliced scallions, including the firm greens

  • DIRECTIONS

    1. Warm the oil in a wide soup pot set over high heat. Add the onions, bellpeppers, ginger, and sweet potatoes, and saute, stirring frequently until theonions have begun to color, 8 to 10 minutes, adding the garlic after thefirst 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill,and the cayenne to taste, and cook a few minutes longer.


    2. Add the tomatoes and scrape the pot to lift up any brown bits from thebottom. Add the water or stock, bring to a boil, then lower the heat andsimmer, covered, for 25 minutes.


    3. Add the peanut butter and cook, stirring, until it has dissolved


    4. Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, purée the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.


    5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallionsscattered over the top.

    • Share/Bookmark

    • February 5, 2009

    Warm Banana Tartlets with Peanut Crunch Ice Cream Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:19 am

    Executive chef Bridget Batson of Hawthorne Lane serves this dessert with homemade caramel sauce (you can use purchased if you like). If you’re running short of time, omit the homemade ice cream and mix chopped peanut brittle into your favorite vanilla ice cream.

    Makes 8 servings.

    INGREDIENTS

    • ice cream
    • 1 1/2cups whipping cream
    • 1 1/2cups half and half
    • 1 1/4cups chopped lightly salted roasted peanuts (about 6 ounces)1/2cup sugar
    • 7large egg yolks
    • 2/3cup chopped peanut brittletartlets
    • 2/3cup plus 2 tablespoons sugar
    • 6tablespoons (3/4 stick) unsalted butter, room temperature
    • 2large egg yolks
    • 2tablespoons all purpose flour
    • 2/3cup finely chopped lightly salted roasted peanuts (about 3 ounces)117.3-ounce package frozen puff pastry(2 sheets), thawed
    • 1egg, beaten to blend (for glaze)
    • 4bananas, peeled, thinly sliced into rounds

    DIRECTIONS For ice cream: Bring cream and half and half to simmer in heavy medium saucepan. Add peanuts. Cover; remove from heat. Let stand 30 minutes.Strain cream mixture through sieve set over large bowl, pressing on solids to extract as much liquid as possible. Whisk in sugar and yolks. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into medium bowl. Chill uncovered until cold. Transfer custard to ice cream maker and process according to manufacturer’s instructions. Transfer ice cream to container. Mix in brittle. Cover and freeze until firm. (Can be made 3 days ahead. Keep frozen.)

    For tartlets: Preheat oven to 350°F. Using electric mixer, beat 2/3 cup sugar and butter in medium bowl until well blended. Beat in yolks. Mix in flour, then nuts. Set peanut cream aside.

    Unfold pastry on work surface. Cut each pastry sheet into 4 squares; pierce all over with fork. Place 4 pastry squares on each of 2 baking sheets, spacing apart. Brush egg glaze over pastry. Spread 2 tablespoons peanut cream over each pastry, leaving 1/2-inch plain border. Arrange bananas in overlapping slices atop peanut cream. Sprinkle with 2 tablespoons sugar. Bake until crusts are golden brown, about 30 minutes. Transfer to plates. Serve warm with ice cream.

    • Share/Bookmark

    January 29, 2009

    Peanut Butter Tart with Caramel-Peanut Glaze Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 4:31 pm

    Christine Warren of New York, New York, writes: “On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart.”

    Makes 12 servings.

    INGREDIENTS

    • crust
    • 1 1/4cups all purpose flour
    • 3tablespoons sugar
    • 1/2teaspoon ground cinnamon
    • 7tablespoons chilled unsalted butter, cut into pieces
    • 1large egg yolk
    • 2teaspoons whipping cream
    • 3/4teaspoon vanilla extractfilling
    • 1/3cup plus 2 tablespoons (packed) golden brown sugar
    • 3tablespoons plus 1/4 cup chilled whipping cream
    • 2tablespoons (1/4 stick) unsalted butter3ounces cream cheese, room temperature
    • 1/4cup creamy peanut butter, room temperature
    • 1teaspoon vanilla extractcaramel-peanut glaze
    • 1/2cup (packed) golden brown sugar
    • 6tablespoons (3/4 stick) unsalted butter
    • 1/4cup water
    • 4tablespoons whipping cream
    • 2tablespoons light corn syrup
    • 3/4cup chopped lightly salted roasted peanuts

    DIRECTIONS For crust:
    Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

    Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.

    Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

    For filling:
    Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.

    Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.

    Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.

    For caramel-peanut glaze:
    Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F, about 7 minutes. Remove from heat. Stir in remaining 2 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.

    Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.

    • Share/Bookmark

    January 18, 2009

    Chicken Wings in Peanut Sauce Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 8:37 am

    Active time: 15 min Start to finish: 45 min

    Makes 4 (first-course) servings.

    INGREDIENTS

    • for wings
    • 4lb chicken wings, halved at joint, tips removed if desired
    • 2tablespoons vegetable oil
    • 1 1/2tablespoons minced peeled fresh ginger
    • 1garlic clove, minced for sauce
    • 2tablespoons naturalpeanut butter
    • 1tablespoon fresh lime juice
    • 1 1/2teaspoons asian fish sauce
    • 1 1/2teaspoons soy sauce
    • 1tablespoon sugar
    • 1/4to 1/2 teaspoon dried hotred pepper flakes
    • 1/4teaspoon salt

    DIRECTIONS Make wings:
    Preheat oven to 500°F.

    Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

    Turn on broiler and broil wings, turning once, until nicely browned
    and crisp, 10 to 15 minutes.

    Make sauce while wings cook:
    Whisk together sauce ingredients
    in a large bowl until blended.

    Add wings to sauce and toss
    until coated.

    • Share/Bookmark

    December 17, 2008

    Brownie Cupcakes with Peanut Butter Frosting Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 11:15 am

    For kids of all ages, this dessert is dense and chocolaty, and comes in a cute package. When was the last time you had a cupcake with chocolate sprinkles on top?

    Makes 10 cupcakes.

    INGREDIENTS

    • cupcakes
    • 6tablespoons (3/4 stick) unsalted butter, cut into 4 pieces
    • 1 1/4cups semisweet chocolate chips (about 8 ounces)
    • 3ounces unsweetened chocolate, chopped
    • 1/2cup (packed) golden brown sugar
    • 1/3cup sugar
    • 2large eggs
    • 1teaspoon vanilla extract
    • 1/2cup all purpose flour
    • 1/3cup walnuts, toasted, chopped
    • 1/4teaspoon saltfrosting
    • 1cup powdered sugar
    • 3/4cup creamy peanut butter (do not use old-fashioned or freshly ground)
    • 1/4cup (1/2 stick) unsalted butter, room temperature
    • 1/4teaspoon vanilla extract
    • 4teaspoons (about) whipping cream (optional) chocolate shavings or chocolate sprinkles

    DIRECTIONS For cupcakes:
    Preheat oven to 350°F. Line 10 standard (1/3-cup) muffin cups with paper liners. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in top of double boiler set over simmering water. Stir until mixture is melted and smooth. Remove from over water. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time. Whisk in vanilla, then flour, walnuts, salt, and remaining 3/4 cup chocolate chips. Divide batter among prepared muffin cups (about 1/4 cup for each). Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer cupcakes to rack and cool completely.

    For frosting:
    Put powdered sugar and next 3 ingredients in medium bowl. Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

    Spread frosting in swirls over top of cupcakes. Sprinkle with chocolate shavings or chocolate sprinkles. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

    • Share/Bookmark
    Older Posts »

    Powered by WordPress