The Peanut Butter Boy

I guess Easter got my sweet tooth going because I awoke this morning craving cookies. Specifically, I craved the smell of peanut butter baking in the oven and the satisfaction of it filling my belly. This time around, I felt a new cookie was in order. Previously, I posted Flourless Peanut Butter Cookies and remarked at the end on several possible variations which I forgot about until recently.

Upon recipe preparation, I decided that chocolate pb cookies would need some additional work, but a cinnamon raisin variety sounded perfect for the morning. The original recipe only needed to be modified slightly to produce those warm, glowing and golden brown cookies you see above. These cookies are a cinch to make but manage to disappear faster than they're baked.

Ingredients:

1 jar (16oz or 2 cups) creamy natural peanut butter
1 1/2 cups brown sugar
1/3 cup white sugar
overflowing 1/2 cup currants or raisins
2t baking powder
1T + 1t cinnamon
2 eggs (or 1/2 cup egg substitute)
natural raw sugar (large-grain sugar)

Instructions:

1. Preheat oven to 350 degrees. Mix all ingredients through cinnamon in a medium bowl. Then, add the eggs and mix just until combined.

2. Roll into 1" balls and place onto an ungreased cookie sheet.

3. Pour some raw sugar onto a small plate. Take a fork and touch the batter with the back of the fork, then press the fork into the raw sugar. Now, press the fork down into one cookie and press into the sugar again. Press down into the cookie in the other direction, creating a cross-hatch. Repeat for all cookies.

4. Bake for 10 to 12 minutes. I find the optimal time for my oven to be about 11 minutes. Once removed from the oven, let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Labels: cinnamon raisin, dessert, peanut butter, snack

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Posted by Nick on Mar 24, 2008 | Post a Comment | Comments | Permalink | Links to this post

For me, the summer of '07 was the summer of peanut butter. I had just graduated from college and was attending graduate school the following fall. My dependence on peanut butter was increasing with each passing day and I was eager to experiment but more than anything, I had a lot of free time.

Several recipes from that era include: honey roasted peanut butter, dark chocolate peanut butter, cinnamon raisin peanut butter, the all-mighty peanut butter hot dog, the spicy peanut butter turkey wrap and the peanut butter parfait. Those are just the recipes that made it to this site so far. There are plenty of others that are still in the works.

The basis for this recipe comes from a simple sandwich consisting of peanut butter and sliced bananas, lightly toasted on both sides. As soon as I started making cinnamon raisin peanut butter I fell in love, and substituted it for all of my peanut butter needs including this sandwich. I had a sweet-tooth at the time and added a drizzle of honey and a shake of cinnamon. I urged my mother to try it (a developing pb fanatic) and she decided to make her own the following day. She asked if peaches would work instead and I said it wouldn't be bad but couldn't be better than sliced bananas.

I was mistaken. This is one of the simple recipes that turns out way beyond expectations, creating a flavor explosion that keeps your taste buds begging for more. I named the recipe after my mother (Linda) and perfected it in the following months. This sandwich was also the basis for my cinnamon raisin peanut butter & peach bran muffins.

This recipe is so outstanding that I am entering it into the Root Source Challenge #6: Peanut Butter over at cookthink.com. Taste buds don't lie folks, this one's a winner.

Ingredients:

2 slices soft sandwich bread
2T cinnamon raisin peanut butter*
1/2 white peach, ripe (not mealy), in 1/4" wedges
1 drizzle honey
cinnamon
canola oil cooking spray (w/ butter flavor, if available)

* if you don't have cinnamon raisin peanut butter on hand (shame on you) either make a batch (recommended) or sprinkle 1/2t sugar, 1/4t cinnamon and 1/2T currants/raisins onto the regular peanut butter.

Instructions:

1. Spread peanut butter onto one slice of bread. Arrange one layer of sliced peaches on top, drizzle with honey and add cinnamon, to taste. Top with second slice of bread.

2. Heat a small skillet over medium heat. Spray the top of the sandwich with cooking spray and place upside-down in the pan. Use a spatula to occasionally press down lightly.

3. Once the underside is browned (2-3 minutes), spray the top with cooking spray and flip over. Cook for an additional 2 minutes, pressing down slightly, until both sides are golden brown. Cut in half and serve immediately.

Additional Info:

This sandwich is a phenomenal alternative to pb&j and is best enjoyed in multiples of 2. Medium heat is used to warm the peaches but not cook them, use high heat and cook for less time if you want them cold. I bought "butter flavored" canola oil spray by accident but it complemented the sandwich wonderfully. Alternatively, use any cooking spray or a teaspoon of butter in the pan.

Labels: breakfast, cinnamon raisin, lunch, peanut butter, snack

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Posted by Nick on Mar 23, 2008 | Post a Comment | Comments | Permalink | Links to this post

Update: This recipe has been entered into the "Balanced Breakfast Meals" contest over at the Fun and Food blog.

I was never much of a baker, it's a very foreign cooking method to me. I don't know enough to add/change ingredients and certainly not enough to create my own recipe. Not to mention that baked products generally aren't very nutritious, mostly just empty calories - tasty calories, but empty nonetheless. The Banana Blueberry Bran Muffins came out very good but the recipe was directly from Farmgirl Fare. And being the peanut butter boy I wanted to incorporate peanut butter into a muffin recipe but had no idea what to replace it with. I have a problem with wasting food and I would hate to throw out a batch of muffins that didn't turn out. As a good example, you should see my empty peanut butter containers, they are immaculate as if they were ready for filling at the peanut butter factory. To me, there's nothing worse than a messy peanut butter jar.

Well I decided to bite the bullet and experiment by working with a flavor combination that my mother discovered and anyone who has since tried it has fallen in love: the combination of peaches with peanut butter, cinnamon and raisins. Discovered in the early 21st century during the peanut butter era (summer 2007 to be exact), this delectable combo was founded in the form of a sandwich, now called The Linda Delite (recipe soon). It may sound strange at first but let me say that this toasted sandwich has since replaced the traditional grilled peanut butter and banana sandwich for me.

Using this flavor combo, I heavily modified the basic bran muffin from the above site. All oil has been removed and replaced with peanut butter, along with the addition of peach puree and peach applesauce. This is one muffin you don't want to miss.

Ingredients:

Dry:
2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2/3 cup currants or raisins
2t baking soda
1t baking powder
1T cinnamon
1/2t salt

Wet:
3 perfectly ripe peaches (gives when pressed lightly, not spongy)
1/4 cup peach applesauce (or regular unsweetened)
4 egg whites (or 1/2 cup egg substitute)
2/3 cup skim milk
2/3 cup light yogurt (peach or vanilla)
6T creamy natural peanut butter
1/4 cup honey
1/4 cup molasses (all honey or all molasses works too)

Instructions:

1. Heat oven to 375. Spray 2 standard size muffin pans or use paper liners (best choice). If you don't have two muffin pans, you'll have to make two batches or cut the recipe in half. Combine dry ingredients in a large bowl and mix well to coat the currants.

2. Cut peaches in half and remove pit. Place in a blender with the applesauce. Pulse until pureed. Combine peach puree and remaining wet ingredients into a medium-sized bowl and mix. Pour wet ingredients into dry ingredients and gently mix just until combined.

3. Spoon batter into muffin cups and mound as high as you can without spilling over the paper liner. Bake for 26-28 minutes or until a toothpick comes out clean (but moist). Makes 14-16 large muffins.

Additional Info:

These muffins are delicious, but at first I was afraid I'd have to throw the batch out anyways because I accidentally cooked them for just over 30 minutes. The picture above doesn't quite do justice to how moist even the over-baked muffins really are, take a look:



As for nutrition, these muffins take the cake (taste better too). Each one contains:

Calories: 180

Fat: 3.6g
Carbohydrates: 33g
Fiber: 6.5g
Sugar: 16g
Protein: 6g

The only thing a little high is the sugar, but it mostly comes from fruit, honey and molasses. Feel free to reduce sugar amounts to your liking. Enjoy these perfectly moist muffins!

Labels: breakfast, cinnamon raisin, fiber, lunch, peanut butter, snack

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Posted by Nick on Feb 28, 2008 | Post a Comment | Comments | Permalink | Links to this post

My life is an enigma: Peanut butter is my favorite food but Mexican and Japanese are my favorite cuisines. I've been to plenty of Mexican restaurants and have never seen peanut butter in any dish, a deficiency that I am currently working on. It's difficult to incorporate peanut butter into Mexican cooking but considering I cook Mexican food all the time, I am confident that inspiration will strike eventually.

The same goes for Japanese cuisine: I have yet to find a dish that contains peanut butter. The difference here is that I don't cook Japanese food at home so I fear I may never experience the combination of the two. I love sushi and can't get enough of it, but I would rather enjoy professionally made sushi rolls at a restaurant. However, while posting alternative ways to make a Peanut Butter Hot Dog, I had a revelation!

The geoduck (pronounced "gooey duck") is a species of clam and considered a delicacy in China and Japan (more info here: Geoduck). They sell for about $30 per lb and can be eaten cooked or raw sashimi style. The geoduck also starred on the Dirty Jobs TV show a while ago. Now, guess what that pale oblong substance running through the center is in the picture above?

Ingredients:

1 (8") soft whole wheat tortilla
2T creamy natural peanut butter
1 banana (or geoduck)
1T currants or raisins
cinnamon
honey

Instructions:

1. Spread a thin layer of peanut butter across the entire tortilla, leaving about 1/4" gap at the edge. Shake cinnamon on top of the peanut butter. Bend/mush the banana in an attempt to straighten it and place in the middle of the tortilla. Roll up the tortilla tightly and leave seam-side down on the plate.

2. Cut into 8 pieces with a small pairing knife. Drizzle honey across the top in a zig-zag pattern so that some lands on the plate too. Place the currants on top of the roll and shake cinnamon on top.

3. Final and most important step: eat with chopsticks.

Additional Info:

I didn't use Cinnamon Raisin Peanut Butter because I wanted it to roll up nicely. However, I do recommend trying it with Dark Chocolate Peanut Butter and replacing the currants with chopped dried cherries.

Labels: banana, chocolate, cinnamon raisin, lunch, peanut butter, snack

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Posted by Nick on Feb 24, 2008 | Post a Comment | Comments | Permalink | Links to this post

I recently submitted my peanut butter hot dog recipe to Allrecipes.com, a recipe site I use often for ideas and jump-off points. Apparently, every submitted recipe goes through a review process and even if it is accepted, it can take several months to appear on the site. Well, the peanut butter hot dog slipped through in under 2 weeks! You can view it here: Peanut Butter Hot Dogs.

The excitement provoked me to post some optional additions and modifications to the traditional peanut butter hot dog.

Modifications:

Original Style
2 slices soft whole wheat bread
2T cinnamon raisin peanut butter
1 banana
drizzle of honey (optional)
shake of cinnamon (optional)
strawberry jelly (optional)

Prepare like normal. Spread peanut butter onto each slice of bread and place half of a banana down the middle of each slice as shown above. Fold up and place any optional ingredients on top of the banana.

Mexican Style
1 (8in) low carb tortilla
2T cinnamon raisin peanut butter
1 banana
grape or strawberry preserves
pinch of chipotle or cayenne pepper (optional)
light vanilla or strawberry yogurt (optional)

Burrito: Spread peanut butter on one half of tortilla. Place banana on edge of the plain side and roll up. Consume, pack to go, or toast in a pan.

Quesadilla: Spread peanut butter on one half of the tortilla. Slice the banana into 1/4" slices and arrange on top of the peanut butter half. Sprinkle chipotle or cayenne powder onto bananas if using. Fold tortilla over and spray the top with cooking spray. Toss into a pan (top-side down) on medium-high heat and coat the new top in cooking spray. Flip after about 45 seconds, or until toasted. After another 30 seconds, remove from pan and cut into four wedges. Dip into fruit preserves or yogurt to cool the spiciness.

Appetizer
2 slices soft whole wheat bread
2T cinnamon raisin peanut butter
1 banana
cinnamon

Toast bread in the toaster. Slice the banana into 1/4" slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Shake cinnamon on top and cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.

Petits Fours Dessert
2 slices soft whole wheat bread
2T dark chocolate peanut butter (milk or white chocolate would work)
1 banana
shredded coconut
cocoa powder

Toast bread in the toaster. Slice the banana into 1/4" slices while toasting. When bread is medium-dark brown cover each slice with peanut butter and top with banana slices. Sprinkle shredded coconut over the top and shake cocoa powder on top. Cut into squares, one for each banana slice. Stick toothpicks into the top of each bite and serve.

Additional Info:

I hope you enjoy these modified versions. Leave a comment with any suggestions or modifications of your own.

Labels: banana, breakfast, chocolate, cinnamon raisin, dessert, honey, lunch, peanut butter, snack

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Posted by Nick on Feb 5, 2008 | Post a Comment | Comments | Permalink | Links to this post

February Update: I've created an awesome new flavor: Cinnamon Raisin Peanut Butter & Peach

As promised, here is that muffin recipe I was so excited about. Was my excitement unfounded? Hardly. I originally stumbled upon the recipe at Farmgirl Fare's blog and got immediately excited because they appear to closely replicate the Trader Joe's muffins. I made the Banana Blueberry variation with near-complete success. I originally intended to make the Ginger Pear variety but I didn't have time to let the pears ripen and I was getting impatient. I barely made any modifications to this recipe, except to make it just a tad healthier. The recipe goes a little something like this...

Ingredients:

2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2t baking soda
1t baking powder
1/2t salt
1/2 cup egg substitute
2/3 cup skim milk
2/3 cup (6oz container) vanilla yogurt
3T canola oil (or unsweetened applesauce)
1/3 cup honey
3T molasses
2-3 very ripe small bananas, mashed with fork
1 1/2 cups frozen wild blueberries

Instructions:

1. Preheat oven to 375 degrees. Line a muffin tin with muffin cups or grease the tin.

2. Combine wheat bran, oat bran, whole wheat pastry flour, baking powder, baking soda and salt in a large bowl. Combine egg substitute, milk, yogurt, oil, molasses, honey and mashed bananas in a medium bowl.

3. Pour wet ingredients into dry ingredients and mix well. Rinse any ice off of the blueberries and fold them into the batter.

4. Spoon the batter into the muffin cups, filling to the top and making a mound on top (they won't overflow too much). Bake for 27-30 minutes or until a toothpick comes out clean. Makes 14 muffins.

The muffins turned out delicious but very moist: a little too moist in fact. I actually used the original 1/3 cup canola oil but would recommend reducing the quantity to 3T or less. When made with 1/3 cup canola oil, each muffin has the following nutrition information:

Servings: 14 muffins
Serving size: 1 muffin

Calories: 190
Fat: 6.5g
Carbohydrates: 33.5g
Fiber: 6.7g
Sugar: 12.5g
Protein: 5.5g

They are great when heated in the toaster or toaster oven and topped with peanut butter. To decrease the moisture, I'll replace the oil with peanut butter or applesauce and report my findings! Stay tuned!

Labels: banana, breakfast, cinnamon raisin, fiber, peanut butter, snack

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Posted by Nick on Jan 28, 2008 | Post a Comment | Comments | Permalink | Links to this post

Trader Joe's is hands down my favorite grocery store. While I can't get everything I need, there are so many healthy, organic and delicious products that I just can't get enough of that place. On a recent trip to Trader Joe's, I discovered their bran muffins. Each of these monster muffins provides a whopping 8-12g fiber, 6-8g protein and 5-6g good fats. Overall, they clock in at only 240-300 calories per muffin. These are the quintessential muffins or at least what muffins were originally intended for: a healthy baked treat, moist and slightly sweet, but provides your body with energy and essential nutrients.

For example, the ingredients for the Berry Mango Bran Muffin are the following: Water, White Grape Blend concentrate, Wheat bran, Whole wheat flour, Blueberries, Mango, Cranberries, Canola Oil, Sodium Bicarbonate, Salt.

While they are about $1 each, they truly are an entire meal. I usually eat a decked out muffin for my second lunch (yes, I have two). So how does one go about consuming one of these gems?

Ingredients:

1 bran muffin from Trader Joe's
2T cinnamon raisin peanut butter (plain or chocolate is fine too)
1/2 banana, in 1/4" slices
2T reduced sugar jelly from Trader Joe's (optional)

Instructions:

1. Slice muffin into thirds. Eat any crumbs that don't make the cut.

2. Place in toasting device until very toasty.

3. Lather on the peanut butter and top with banana slices. Spread jelly on top of banana slices.



Now, after sharing this recipe, I realize that some people find it too dry with just peanut butter and bananas. I experimented with the jelly addition on my last piece and must admit that mayhap it should not be listed as optional. The jelly adds a wonderful sweetness and moisture to the overall experience. Try it, trust me.

The NAD (nutritious and delicious) factor of these muffins has inspired me to bake some of my own. This weekend I'll be trying out a great looking muffin recipe I discovered. I'll be sure to post the results.

Labels: banana, breakfast, cinnamon raisin, fiber, lunch, peanut butter, snack

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Posted by Nick on Jan 25, 2008 | Post a Comment | Comments | Permalink | Links to this post

It should be obvious by now that I've always been a peanut butter fan. As of a few years ago I started consuming it about twice a day, and since this past summer I'm up to three times a day.

Over this past summer, I also discovered the Peanut Butter Company sandwich shop in Greenwich Village in Manhattan as well as their line of peanut butter flavors. The company also published a cookbook which contains a recipe for a peanut butter parfait. It's categorized as a dessert (truly tastes like one) but my version is so nutritious and delicious, that my girlfriend E has adopted it as her normal breakfast and my mother creates one for lunch almost every day. Here's my version of this culinary masterpiece:

Ingredients:

1 medium banana, in 1/8" - 1/4" slices
2T peanut butter
1/3 cup low-fat granola
1 (6oz) container light yogurt (Cherry vanilla rocks)
raisins or chopped dates (optional)

Instructions:

1. In the order listed above, layer ingredients into a bowl.

2. Take a large spoon and start digging. Make sure you get some of each ingredient in every bite.

You can use cinnamon raisin or chocolate peanut butter but I feel the flavor gets lost in the whole parfait. As for the granola, I highly recommend Dixie Diner's Apple Berry Granola. It's almost scary how tasty it is while still providing 11g fiber per serving. I strictly ration it out only for these parfaits. It's a little expensive, but shipping from netrition.com is $4.99, independent of the order size, so I order at least 10 bags at once.

Labels: breakfast, chocolate, cinnamon raisin, dessert, honey, lunch, peanut butter, snack

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Posted by Nick on Jan 24, 2008 | Post a Comment | Comments | Permalink | Links to this post

No, I'm not making that face because it doesn't taste good. I'm making that face because I'm disgusted with myself for not having discovered this sooner. On a recent car ride to Montreal, I had my normal supplies of peanut butter, bread and a few bananas. I was driving, so making a peanut butter banana sandwich would be difficult, even for my girlfriend, the passenger.

Then, a stroke of brilliance: I asked my girlfriend Elisabeth to spread some peanut butter on the bread and place a half banana on top. I wrapped the bread up the sides and voila!, the peanut butter hot dog was born. This quick and delicious creation is a perfect snack on the go. I sometimes make two of these puppies to bring to class as they hold up well throughout the day (the cinnamon raisin peanut butter starts to penetrate the bread and begins to taste more like a cinnamon roll - a phenomenon I may try to exploit at a later date).


Ingredients:

2 slices soft whole wheat bread (Pepperidge Farm Carb Style is ideal)
2-3T peanut butter (plain, cinnamon raisin or chocolate flavor)
1 banana

Instructions:

1. Spread peanut butter onto each slice of bread.

2. Place half of a banana down the middle of each slice.

3. Roll up and scarf down.

Labels: banana, chocolate, cinnamon raisin, honey, lunch, peanut butter, snack

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Posted by Nick on Jan 16, 2008 | Post a Comment | Comments | Permalink | Links to this post

See that mostly empty jar above? It's difficult to keep full. If you weren't a peanut butter addict to begin with, you will be now. This recipe is so easy and delicious. I'll get into a myriad of uses later. For now, do yourself a favor and go find the following:


Ingredients:

1 jar (16oz) creamy natural peanut butter w/ salt
1/2 cup currants or raisins
2T sugar
3t cinnamon

Instructions:

Using a slightly larger jar, mix all the ingredients together. Alternatively, use an empty peanut butter jar and put half of the peanut butter into it and make 2 smaller batches. Using the second method will make it easier to stir from the bottom each time when the oil separates.

Note: To see my favorite uses for cinnamon raisin peanut butter on or in recipes, click the category "Cinnamon Raisin" on the navigation menu on the right.

Labels: cinnamon raisin, peanut butter

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Posted by Nick on Jan 14, 2008 | Post a Comment | Comments | Permalink | Links to this post

Update: This recipe has been perfected and updated here: Banana Pancakes with Maple Peanut Butter.

* This recipe was entered into the "Balanced Breakfast Meals" contest over at the Fun and Food blog.

I spent a long time trying to find a healthy pancake recipe. You could simply substitute whole wheat flour for regular flour and they turn out decent, but I wanted more. Eventually I gave up the search and then one day I came across the famed cottage cheese page. On there was a simple recipe for cottage cheese pancakes, a highly unexpected ingredient. With some tweaking, I believe I have created the world's healthiest pancakes!


Ingredients:

3/4 cup egg substitute or egg whites
1 cup oats (regular or instant)
1 cup 1% or fat-free cottage cheese with salt
1 medium banana, ripe

blueberries (optional)
chopped nuts (optional)
dark chocolate chips (optional)
dash of cinnamon (optional)

Instructions:

Place all ingredients into a blender and puree. Add any optional ingredients and pour onto a hot skillet. Smaller pancakes are easier to flip. I like to top mine with a spread of my homemade Cinnamon Raisin Peanut Butter and topped with defrosted strawberries with the extra juice on top. These are what get me up in the morning.

Labels: banana, breakfast, cinnamon raisin, dessert, honey, peanut butter, protein

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Posted by Nick on Dec 11, 2007 | Post a Comment | Comments | Permalink | Links to this post