Tag: peanut butter

Categories
Main Dish

It’s jarring how great leftover peanut butter can be

Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.
Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.

Despite being a “food columnist,” I have to admit that a lot of my tastes are fairly, well, childish.

For rare meals where I’m eating on my own, I’m likely to give in to my cravings for a serving of box macaroni and cheese or a bowl of cereal, or even more likely, a peanut butter and jelly sandwich.

I’m guessing we go through a lot more peanut butter than households that don’t have toddlers in them normally do. Regardless of its simplicity, though, I just can’t get enough.

That also means that I’m often scraping the last dregs of peanut butter out of the bottom of a jar. This week, though, I learned that I don’t need to scrape any more. I have a recipe to use all the last bits. And, boy, is it good.

This comes from the blog “Crunch Time Kitchen” by Nick Evans. You can find the original post at https://www.crunchtimekitchen.com/jar-scraps-peanut-butter-noodles/. I added extra garlic and chili crisp in my version.

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Peanut Butter Noodles

Using the last few tablespoons of peanut butter in a jar, you can easily create delicious, elevated ramen with a flavorful peanut sauce. Add in a little chicken, and it’s a great meal.
Course Main Course
Keyword Asian noodles, chili crisp, fresh garlic, fresh ginger, honey, leftover peanut butter, peanut butter, peanut sauce, peanuts, quick meal, ramen, sesame oil, sesame seeds, udon

Ingredients

  • 2-3 tablespoons peanut butter creamy or crunchy
  • 4 cloves garlic minced
  • 1/2 inch fresh ginger grated
  • 1 tablespoon soy sauce
  • 1/2 to 1 tablespoon chili crisp
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1/2 packet ramen seasoning or 1 bullion cube
  • 1 packet ramen or other Asian-style noodles I used udon
  • green onions/scallions for garnish
  • chopped peanuts for garnish
  • sesame seeds for garnish

Instructions

  • Begin by cooking your noodles according to package directions (minus the seasoning). Save back about 1/3 cup of the pasta water when you drain the noodles.
  • In your mostly empty peanut butter jar or just a bowl with about two tablespoons peanut butter in it, add the garlic, ginger, soy sauce, chili crisp, honey, sesame oil and seasoning, along with the 1/3 cup of hot pasta water.
  • If you’re using the jar, put the lid on and shake to combine the ingredients. Otherwise, use a fork or whisk to thoroughly combine everything.
  • The sauce will thicken up a bit as it cools, but if it’s really thin, add just a bit more peanut butter until it’s closer to what you like.
  • Toss the noodles with the sauce, and garnish with green onions, peanuts and sesame seeds.
  • I ended up doubling the recipe and cooked some popcorn chicken to throw into the mix, as well. That made for a very satisfying meal.

This was absolutely delicious, and not only was I excited to use up the last bits of peanut butter in a nearly empty jar in the pantry, but I also finally opened a jar of chili crisp I impulse bought a few weeks ago. (Side note: that stuff is fabulous.)

If you haven’t dabbled in savory peanut butter dishes, this is a quick and easy one to start with, and I highly recommend it.

Plus, it gives me a grown-up reason to go through even more peanut butter. The fact that 90 percent of the jar is designated for a kids’ favorite is irrelevant. After all, I actually eat my crusts.

This piece first appeared in print on Dec. 14, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert Snack

Love Reese’s eggs? Copy that.

Copycat Reese's eggs are a delicious facsimile, making it almost impossible to stop at eating just one.
Copycat Reese’s eggs are a delicious facsimile, making it almost impossible to stop at eating just one.

If you do some looking online about the best version of Reese’s candy, you’ll find quite a few articles that discuss the superiority of Reese’s eggs to the normal peanut butter cups.

Yes, I know. I need to spend my time more wisely, but I ended up down a strange rabbit hole, and I figured I’d share the gist so you don’t have to follow suit.

Apparently, the prevailing thought process is that Reese’s eggs are better than Reese’s cups, because they have a better chocolate-to-peanut-butter ratio.

A 2019 piece by Chloe Bryan explains that the ridges on the cup are the problem.

“The trouble with the ridges: The thick edge they create disrupts the cup’s delicate peanut butter-chocolate balance,” she writes. “A bite including ridges will not contain as much peanut butter as a bite containing exclusively innards—and the latter is superior.”

She goes on to say that the Reese’s eggs (or the trees at Christmas time) are just like biting into those “innards” only, making them the better choice.

If I’m being honest, I’ll eat any Reese’s option without hesitation—eggs, trees, cups, pieces, mini, jumbo, etc. I love them. But I do agree that there’s something special about the seasonal varieties, which is why I was drawn to this week’s recipe to make a copycat version of the classic Reese’s eggs, and I have to say, it’s a pretty good copy.

The recipe I used comes from a post on Facebook from Tabatha Swartz on a group called “Pennsylvania Dutch Recipes.” I added a little extra peanut butter, since it helped me use the whole container, but I also included the original measurement in case you’d rather measure it out.

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Copycat Reese’s Eggs

Copycat Reese's eggs are a delicious facsimile, making it almost impossible to stop at eating just one.
Course Dessert
Keyword copycat, cream cheese, milk chocolate, peanut butter, powdered sugar, Reese’s

Ingredients

  • 8 ounces cream cheese
  • 28 ounces creamy peanut butter or three cups
  • 2 sticks butter
  • 2 pounds powdered sugar
  • 2 bags milk chocolate chips

Instructions

  • Beat all of the ingredients except the chocolate chips until well combined. When it comes together, you can turn it out onto your kitchen counter and knead it a bit to finish it out.
  • Form the peanut butter mixture into egg shapes (or whatever shape you like), and place them on a plate or cookie sheet that can fit in your freezer.
  • Freeze for about 30 minutes or until the eggs are completely frozen.
  • Before removing the eggs from the freezer, melt your chocolate by using a double boiler or a by microwaving, 30 seconds at a time, stirring in between, until the chips are melted.
  • Lay out sheets of waxed paper on your work surface and then, in batches, dip each egg into the melted chocolate, and then place the coated candy on the waxed paper to harden.
  • Store the finished eggs in the refrigerator or freezer in an air-tight container.

These were amazing. They wouldn’t pass a blindfold taste test, but they were so, so good. And if you’re like the dozens of people who have taken to the Internet to talk about how great Reese’s eggs are in comparison to the cups, this might be just the treat for you now that you have to wait all the way until October for Reese’s pumpkin shapes to be on shelves again.

I would caution that these get melty pretty quickly, so I’d highly recommend keeping them refrigerated or frozen in between enjoying them. Also, the great thing about this recipe is you can make any shape you want. You could easily use cookie cutters to get creative and make all kinds of seasonal peanut butter creations.

And, of course, you could put it into some cupcake liners and get the classic ridges, too. Just don’t post online about messing up the chocolate-to-peanut-butter ratio. You may not like the response.

This piece first appeared in print on May 6, 2021.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Dessert

Time commitment not a deal-‘baker’ for no-bake pie

This no-bake chocolate peanut butter pie has quite a few steps that require refrigeration in between, so have plenty of time to prepare—and plenty of people to enjoy—this decadent dessert.
This no-bake chocolate peanut butter pie has quite a few steps that require refrigeration in between, so have plenty of time to prepare—and plenty of people to enjoy—this decadent dessert.

As a general rule, when I see the words “no-bake” in the title of a recipe, I assume I’m about to have a really easy time in the kitchen. 

Those are the types of recipes I save for when I need a quick dessert to bring at the last second.

Well, this week’s recipe completely defies its no-bake moniker, my friends. I’m a little embarrassed to tell you that I started this recipe on a weekend and didn’t finish it until the end of the next week.

Despite that—and I mean this seriously—you absolutely have to try this. It’s delicious and created a pie that was completely demolished during a backyard get-together.

This no-bake monstrosity comes from the blog “Kitchen Fun with My Three Sons.” You can find the original at https://kitchenfunwithmy3sons.com/no-bake-chocolate-peanut-butter-pie. I added extra vanilla in my version, and while calories are the least of your problem with this pie, you can substitute fat-free cream cheese and whipped topping with ease for this.

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No-bake Chocolate Peanut Butter Pie

This no-bake chocolate peanut butter pie has quite a few steps that require refrigeration in between, so have plenty of time to prepare—and plenty of people to enjoy—this decadent dessert.
Course Dessert
Keyword chocolate, M&Ms, no bake, Oreos, peanut butter, pie

Ingredients

Crust Ingredients

  • 15 to 20- ounce package double-stuffed Oreos
  • 1/4 cup mini M&Ms
  • 1/2 cup butter melted

Filling Ingredients

  • 16 ounces cream cheese softened
  • 1 cup creamy peanut butter
  • 8 ounces whipped topping
  • 1/4 cup mini M&Ms

Ganache Ingredients

  • 1 1/2 semi-sweet chocolate chips plus a handful for sprinkling
  • 3/4 cup heavy whipping cream
  • 1/4 cup mini M&Ms

Frosting Ingredients

  • 1/2 cup butter softened
  • 1/4 cup creamy peanut butter
  • 2 teaspoons vanilla
  • 1 cup powdered sugar
  • 3 to 5 tablespoons heavy whipping cream

Instructions

  • For the crust, pulverize the entire package of Oreo’s with a blender or food processor. In a bowl, combine the cookie crumbs, butter and M&Ms until everything is well mixed, and press the mixture into a 9- to 10-inch springform pan (or a pie pan, but the springform is so much easier!), going up the sides.
  • Place the crust in the fridge for 30 minutes.
  • For the filling, beat the cream cheese and peanut butter until the mixture is light and fluffy. Beat in the whipped topping, and then fold in the M&Ms. Spread the filling evenly over the crust, and refrigerate for one hour.
  • For the ganache, combine the chocolate chips and cream into a glass bowl and microwave 30 seconds at a time, stirring in between each, until the mixture is smooth. Pour the ganache over top of the filling and spread it evenly. Sprinkle the top with chocolate chips and M&Ms, and refrigerate for another hour.
  • For the final step, beat all the frosting ingredients until it’s fluffy, and then transfer to a piping bag or a plastic bag with the tip cut off to pipe the frosting around the edges of the pie. Or, if you’re exhausted at this point, just spread it on there and decorate with a couple more M&Ms and call it good.
  • Serve immediately and keep any leftovers in the refrigerator.

I highly encourage you to cut this pie into small slices, as it is sinfully rich. Joey called it comical after it was finally done. It would be absolutely a show stopper for a birthday celebration.

And even though it took me a few evenings to finally get through all the steps, it was worth it, especially since I might have “accidentally” purchased too many M&Ms and had to clean those up myself. Waste not, want not, right?

This piece first appeared in print on Sept. 17, 2020.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Cookies Dessert

Here’s a dessert that’s perfect for crunch time

No-bake chocolate crunch bars are a perfect recipe for beginning cooks, those who are in a hurry, or anyone wanting a nice, sweet treat.
No-bake chocolate crunch bars are a perfect recipe for beginning cooks, those who are in a hurry, or anyone wanting a nice, sweet treat.

When we were kids, my mom would give my sister and I each a quarter a day for snacks at the Haven pool when we’d go swimming with our babysitter.

That quarter could get you some licorice or Now and Laters, but I would often hoard my coins for several sessions until I had enough to get a cold Twix from the pool’s freezer. It was always worth going a few days without a treat to bite into that icy candy bar.

I still like to toss candy into the fridge or freezer at home. I’m not sure what it is about a cold chocolate bar that’s so appealing, but I always love them.

That was part of what I liked about this week’s recipe, because these no-bake bars are chewy and crunchy and chilly right out of the fridge—a perfect combination.

This recipe comes from the blog “Barefeet in the Kitchen” by Mary Younkin. You can find the original at https://barefeetinthekitchen.com/no-bake-chocolate-cereal-bars-recipe/. Because this was such a simple recipe, my only change was swapping in crunchy peanut butter instead of creamy.

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No-Bake Chocolate Crunch Bars

No-bake chocolate crunch bars are a perfect recipe for beginning cooks, those who are in a hurry, or anyone wanting a nice, sweet treat.
Course Dessert
Keyword chocolate, crunchy, no bake, peanut butter

Ingredients

  • 1/2 cup sugar
  • 1/2 cup honey
  • 3/4 cup creamy or crunchy peanut butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 cups cornflakes

Instructions

  • Line a 8-by-3-inch bread pan or a 6-by-6-inch square pan with parchment or waxed paper (hang it over the sides to help remove the bars later) and set aside.
  • In a large, microwave-safe bowl, combine the sugar, honey and peanut butter and heat for 30 seconds at a time, stirring in between, until everything is smooth. Add in the chocolate and stir until the chocolate is melted.
  • Dump the mixture into the prepared pan and press it down evenly.
  • Place the bars in the refrigerator for two or three hours to set up. Pull the bars out of the pan using the paper and transfer to a cutting board.
  • Cut into bars the size of your choosing and store in an airtight container in the fridge.

I’m not often as big of a fan of no-bake cookies as many people are, but these were a slam dunk. Using honey for part of the sweetener gave these a richness that I really liked, and the crunch of both the cornflakes and crunchy peanut butter was excellent.

It’s probably a good thing this recipe makes a smaller batch of bars, since we managed to eat all of them in pretty short order.

I would say you could get away with using a normal 8-by-8-inch pan, too, but part of these bars’ appeal is how nice and thick they are.

They were also a nice, cool treat out of the fridge for a few days, which I really appreciated on some warm evenings. And, as a bonus, I didn’t even have to put on a swimming suit to enjoy them.

This piece first appeared in print on Oct. 3, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Breakfast Snack

Even granola bars can get into the mix

Trail mix granola bars come together without the oven and with lots of flavor and protein.
Trail mix granola bars come together without the oven and with lots of flavor and protein.

I made the cardinal sin of grocery shopping while hungry recently and came home with some awesome trail mix. 

It had raisins and craisins, pepitas, sunflower seeds, peanuts, etc.

Joey saw it and commented that it looked like the perfect mixture to go into some granola bars.

As always, he was right, and I started looking online for the right recipe to use my trail mix in.

The recipe I found comes from the blog “The Chunky Chef.” You can find it at https://www.thechunkychef.com/no-bake-chewy-trail-mix-granola-bars/. If you want to make your own mixture, see her post to get the amounts of each item, or just use your favorite trail mix. This recipe is infinitely customizable. I upped the amount of vanilla and cinnamon in my version, too.

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Trail Mix Granola Bars

Trail mix granola bars come together without the oven and with lots of flavor and protein.
Course Breakfast, Snack
Keyword granola bar, peanut butter, trail mix

Ingredients

  • 1 1/2 cups old-fashioned or quick oats
  • 2 1/2 cups trail mix a combo of nuts, seeds, dried fruit, etc.
  • 1/3 cup peanut butter crunchy or smooth
  • 1/3 cup honey
  • 2 tablespoons coconut oil
  • 3/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  • Prepare an 8-by-8-inch pan by lining it with waxed paper, hanging the paper out over the edges to easily remove the bars later.
  • Add the oats and trail mix to a large bowl and stir to combine.
  • In a microwave-safe bowl, combine the peanut butter, honey, coconut oil, vanilla, salt and cinnamon. Microwave 30 seconds at a time, stirring in between, until the mixture is smooth. (It won’t take long.)
  • Pour the mixture over top of the oats and trail mix and stir until the dry ingredients are well coated.
  • Dump it into the prepared pan and top with another piece of waxed paper. Using a glass or another pan, compact the mixture down as much as possible in the pan so it’s as dense as you can get it.
  • Refrigerate for at least two hours before removing from the pan and slicing into bars. Refrigerate the bars in an airtight container.

The best part about this recipe is you can literally use whatever trail mix ingredients you want. If you’re into the raisins, M&Ms and peanuts mix, that would be delicious, or if you just want to put your favorite kind of nut or dried fruit in, that would work, too.

My bars fell apart a little, which I think was because I cut them long and skinny instead of a little wider and shorter. I also wonder if I didn’t compact them down as much as I should have.

But falling apart or not, they were really good. The honey and vanilla added just the right amount of sweetness, and the cinnamon gave them a warm, homey flavor.

These would be a great summertime snack to have around, especially since you don’t have to heat up the whole house to make them, and it’s nice to have a granola bar that isn’t full of preservatives, too.

I’m always in the mood for a good trail mix. Having some peanut butter and oats tossed in makes it even better.

This piece first appeared in print on April 18, 2019.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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