Mini Peanut Butter Cheesecakes

If anyone were to ask me what is my favorite TV show I would not even hesitate before responding...Friends. I've long lost track of how many times I have seen each episode, but let's just say I can quote every single one. My friend recently just finished watching all ten seasons and was super excited when I told her that I own the Friends Scene-it DVD game. She insisted that we play it even though I warned her no one can beat me. In fact I haven't played the game in over six years because everyone refuses to play with me. Still, she begged me to play so I invited her and a few others over and ordered in some sushi.

Seeing as I had the day off I thought it would be nice to make something for dessert and we could eat it while playing the game. I decided to make something easy and had one block of cream cheese left over from my birthday cake. I found a simple recipe online and used my mini cheesecake pan. At first I was a little confused why there were no eggs listed, but then I realized that it was actually a no-bake cheesecake. This made me excited because, despite the fact that I have made many cheesecakes, I have never made a no-bake cheesecake.

The recipe was quick and easy to follow and the cakes were ready after two hours in the freezer. I'm sure the recipe could be adapted to other flavors as well. To top them I made "stabilized whipped cream". I had heard of the concept before and wanted to try it out. Basically, it is whipped cream that has a little bit of gelatin added to it so that it can keep its shape, making it ideal for frosting or decorating cakes ahead of time. The whipped cream held up for days afterward in the fridge and still tasted just as good. My mom pointed out that if you think about it, it's kind of like a semi-mousse because it uses all the same ingredients, just much less gelatin. Even so, it's a great way to be able to make whipped cream and save it for later use.

Mini Peanut Butter Cheesecakes
Note: I used my mini cheesecake pan and was able to make 18 cheesecakes. A cupcake pan with liners would also work. The cheesecake could also be made in a larger, 9" size but would have to stay in the freezer longer to ensure that it sets properly.

For the crust:

• 1½ cups graham cracker crumbs
• 1½ tbsp sugar
• ¼ cup (4 tbsp) unsalted butter, melted

Combine all of the ingredients together in a small bowl. Add one tablespoon into each well of a lined cupcake tray. Press down gently. Bake at 350 degrees Fahrenheit for seven minutes. Remove from oven and set aside to cool.

For the cheesecake:

• 1 block (8 oz) cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup creamy peanut butter (make sure it is smooth!)
• 1 cup powdered sugar

1. Whip the heavy cream on medium-high speed until light and fluffy with soft peaks. Set aside in the fridge.
2. Beat the cream cheese on medium-high speed for a few minutes, until whipped and smooth.
3. Turn down the speed to low and beat in the sugar and peanut butter. Increase the speed and continue mixing for a few minutes until well mixed. 
4. Using a spatula, gently fold the whipped cream into the cheesecake mixture. Make sure it is all incorporated but try not to overmix so that it keeps its airiness. 
5. Divide the batter amongst the wells of the pan, filling them completely to the top. Use a spoon or spatula to even out the tops, making them smooth.
6. Put the pan in the freezer for two hours. Touch the tops of the cakes to make sure they are solid before removing from the pan and transferring to the fridge. 

For the whipped cream:

Makes approximately 2 cups.

• 1 cup heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 tsp vanilla
• 1 tsp unflavored gelatin
• 4 tsp cold water

1. In a small pan, combine the gelatin and cold water and let it stand for a minute until thick.
2. Place the pan over low heat, stirring constantly, until the gelatin dissolves. 
3. Remove from the heat and set aside so that it cools to room temperature, but do not let it set.
4. Meanwhile, start whipping the cream on low speed. Once bubbles start to form, add the powdered sugar and vanilla and increase the speed slightly.
5. Slowly pour in the gelatin while continuing to whip the cream. If the gelatin has set, place it briefly over the heat to loosen it again, however make sure it is not hot when adding it to the cream as it will set upon contact with the cold cream and create chunks.
6. Once all the gelatin has been added, increase the speed to high and continue to whip until stiff peaks form. 

Note: The whipped cream can be set aside in the fridge for later use though I suggest if using it for decoration, such as piping, use it right away. 

Peanut Butter and Chocolate Chip Bars

A few weeks ago I had to open a can of sweetened condensed milk for a cake I was trying to make but only used a few tablespoons within the recipe. Normally I would make dulce de leche out of the remainder but since I no longer bake it in the oven but rather use a pressure cooker to make it, that requires for the can to be unopened.

I of course did not want to let the sweetened condensed milk go to waste so I searched around for a recipe that would use it up. I stumbled upon something called "peanut butter magic bars". I don't know why exactly they were named that way and though they tasted good I wouldn't say they were "magical". They were, however, a simple recipe and I had all of the ingredients in my pantry.

Peanut Butter and Chocolate Chip Bars

• ⅓ cup peanut butter
• ¼ cup unsalted butter
• 1½ cups graham cracker crumbs
• 2 tbsp sugar
• ⅛ tsp salt 
• ½ tsp vanilla
• ¾ cup sweetened condensed milk
• ¾ cup chocolate chips
• ½ cup peanut butter chips (I used butterscotch chips instead)

1. Combine the peanut butter and unsalted butter in a microwave-safe bowl and microwave for about 30-45 seconds, or until all of the butter has melted. Stir until smooth.
2. In a separate bowl, whisk together the graham cracker crumbs, sugar, and salt.
3. Add the melted peanut butter mixture to the dry ingredients along with the vanilla. Stir together until evenly combined (I found it easier to just use my hands). 
4. Press the crumb mixture into the bottom of an 8" x 8" pan lined with parchment paper. Make sure that the crumbs are in an even layer covering the bottom of the pan completely.
5. Pour the sweetened condensed milk in an even layer over top of the crust, using an offset spatula to carefully spread it out to the corners and sides.
6. Sprinkle the peanut butter and chocolate chips evenly over the top.
7. Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the edges are golden and set. Cool the bars completely in the pan before removing and slicing.  

Peanut Chicken Stir-Fry

Ever since I started a new job at the beginning of the year I have been working non stop! Between my shifts at my old job and my orientation at the new job it seems like all I have done for the past month is go to work. Although tiring, I am definitely enjoying my new job and the challenges that come with learning a new area of nursing.

One of the drawbacks to working so much is that I have not had any time to bake or cook recently. However last week my mother approached me about preparing some chicken for dinner. She specifically asked that I make something geared toward my brother's tastes and to try and use coconut milk if possible because we had some leftover in the fridge from a previous use.

I immediately decided to prepare the chicken using "Thai-style" flavors as coconut milk is prominent in Thai cuisine. Looking through the fridge and pantry, and based on my prior knowledge of Thai flavors, I quickly made up a marinade on the spot. I also decided to use a trick of coating the chicken in corn starch prior to sauteing it in order to give it a more crispy texture without having to fry it, something I picked up when making general tsaos chicken.

In the end I was quite proud of myself for two reasons. Firstly, my brother confirmed that he enjoyed the chicken and it was just the right amount of crispiness, heat, and peanut flavor. Secondly, I think it speaks to my growing cooking repertoire that I am able to think on my feet and create recognizable dishes without any recipe.

Peanut Chicken Stir-Fry

• 2 lbs boneless, skinless chicken breasts or thighs, cut into strips
• 2 egg whites
• 6 tbsp corn starch
• 1 cup coconut milk
• 3 tbsp peanut butter
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp red curry paste
• 1 medium onion, chopped
• 1 large bell pepper, cut into strips
• 1 large zucchini, cut in half and then sliced
• 1 cup baby carrots, cut in half lengthwise
• 2-3 cloves garlic, finely chopped
• 2 tbsp freshly grated ginger
• Olive oil
• Salt and pepper 

1. Whisk together the egg whites and cornstarch. Toss the cut pieces of chicken in the mixture, making sure to coat well.
2. Saute the chicken pieces in a large pan over medium-high heat for about 3-4 minutes on all sides, or until cooked through. Remove from the pan and set aside.
3. While the chicken is cooking, combine the coconut milk, peanut butter, soy sauce, oyster sauce, and red curry paste. Mix well and set aside.
4. Using the same pan, saute the chopped onion over medium heat for 3-5 minutes, or until translucent. Add the garlic and ginger and continue to saute for another minute or until the garlic becomes fragrant.
5. Add the cut pepper, zucchini, and carrots and continue to saute until the vegetables soften a little, about 3-5 minutes.
6. Add the cooked chicken back to the pan and pour the marinade in. Mix well to ensure the chicken and vegetables are evenly coated with the peanut sauce. Reduce the heat to low and allow the mixture to simmer for a few minutes so that it may thicken. 

Chocolate Dulce de Leche Cupcakes

A few weeks ago, after making a caramel latte cheesecake for my aunt and uncle's silver wedding anniversary I had extra dulce de leche leftover and wanted to use it up. I decided on making mini cupcakes and use the dulce de leche in the filling as well as the icing. I found a good recipe for a chocolate cupcake and then improvised with the filling quantities.

In order to fill the cupcakes I had to cut little cone shapes out of the baked cakes, fill them, and then put the top back on with a little bit sliced off the bottom to compensate for the space taken up by the filling. My brother was watching me during the filling process and I offered for him to eat the extra bits I was cutting off.

Rather than fill them all with dulce de leche I decided to fill half with peanut butter and as I went to get the second filling I came back to discover that instead of eating my extra "bits" he had actually eaten the entire cone I had cut out. By the time I discovered this he had already eaten half of the tops! Luckily I was able to pipe the cream cheese frosting in a way that hid the missing tops and no one was the wiser.

As for the taste I think it was fun to have a filling inside the cupcake, something I have never done before. It created a little surprise when biting into them. Personally I liked both the peanut butter and dulce de leche fillings but I noticed that the majority of my family members preferred the caramel-like taste of the dulce de leche.

Chocolate Dulce de Leche Cupcakes
Note: I halved the original recipe and even so was able to make 44 mini cupcakes. The recipe below reflects the quantities I used which would most likely be enough to make 24 regularly sized cupcakes.

For the chocolate cupcake:

• ½ cup cocoa powder
• ½ cup hot water
• 1½ cups flour
• ½ tsp baking soda
• ½ tsp baking poder
• ½ tsp salt
• ¾ cup (12 tbsp) unsalted butter
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla
• ½ cup sour cream

1. Whisk the cocoa powder with the hot water in a small bowl and set aside.
2. In a separate bowl whisk the flour, baking powder, baking soda, and salt and set aside.
3. In a small saucepan over medium heat, stir the butter and sugar together until the butter is melted.
4. Once melted, pour the mixture into a large bowl and beat on medium-low speed for 4-5 minutes or until it has cooled.
5. Beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
6. Add the vanilla, then the hot cocoa mixture and beat to incorporate.
7. With the mixer on low speed, beat in half the flour mixture, then the sour cream, and then the remainder of the flour.
8. Divide the batter evenly amongst a pre-greased or paper-lined cupcake pan, filling each well about ¾ full.
9. If making mini cupcakes, bake for 12-15 minutes at 350 degrees Fahrenheit or until a toothpick inserted into the center of a cupcake comes out clean. If making regular sized cupcakes, bake for 18-21 minutes.
10. Cool the cupcakes for about 5 minutes in the pan before transferring to a wire rack to cool completely.

Filling and Frosting:

• Dulce de leche
• Peanut butter
• 8 oz (250 grams) cream cheese, room temperature
• 1 cup powdered sugar
• Milk

1. Use a small knife to cut a cone-shaped piece from the center of each cupcake.
2. For the peanut butter filling: add a few tablespoons of milk to about three heaping spoonfuls of peanut butter. Mix well and then use your hands to tear off chunks and roll into balls. Place the balls into the center of the cupcake then put on the tops.
3. For the dulce de leche filling: add a few tablespoons of milk to about three heaping spoonfuls of the dulce de leche until it becomes more runny. Use a small plastic bag to pipe the filling into the center of the cupcake then put on the tops.
4. For the frosting: Beat the cream cheese with the powdered sugar and about two or three tablespoons (depending on how strong you want the flavor) of dulce de leche. Continue to beat until completely smooth and the sugar is well incorporated. Transfer to a plastic or piping bag fitted with a tip to pipe on top of cupcakes.

Peanut Butter and Jelly Squares

My friends and I recently had a small get-together to celebrate finally being finished with nursing school. As always, I decided to bake a yummy treat and bring it with me. I wanted to make peanut butter and jelly squares because I had baked them before and they were quite successful. Similar to my grandmother's berry crumb bars, these little squares feature a shortbread dough, topped with jam, and then more dough crumbled on top. The difference, of course, is that there is peanut butter in the dough and also chopped peanuts mixed with the topping.

The first time I made these squares I brought them with me to the hospital to share with other staff on the unit halfway through my final practicum. At the time I was in a rush and didn't have the chance to take any pictures, therefore I couldn't post the recipe. However they were eaten up instantly and I knew that I had to make them again. This time around I made sure to take pictures before I packed up the squares to bring to my friend's place.

My friends all enjoyed the peanut butter and jelly squares, as did my mother and brother who had a few pieces that I left behind for the family. I was flattered when my friend asked me for the recipe the next day and admitted that she and her husband ate the leftovers for breakfast that morning. Originally I told her that I would send her a link to the post on my blog but she wanted to bake them immediately. Lucky for her I have a good memory and I was able to rattle off the list of ingredients and recipe in a quick email to her.

Peanut Butter and Jelly Squares

• ½ cup butter, room temperature
• 1½ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup brown sugar
• 1 large egg
• ½ cup peanut butter (I recommend using creamy)
• ½ cup chopped peanuts
• ¾ cup jam (any flavor)

1. Sift together flour, baking soda, and salt. Set aside.
2. Cream butter and sugar together on medium speed until smooth. Beat in peanut butter and then the egg.
3. Reduce speed to low and mix in flour mixture until evenly incorporated.
4. Pat down ¾ of dough into greased 8" x 8" pan. Spread jam evenly over top.
5. Combine the remaining ¼ dough with the chopped nuts. Crumble the mixture over top of the jam layer.
6. Bake at 350 degrees Fahrenheit for 30-35 minutes until the top becomes golden brown. Allow the pan to cool completely before removing and slicing.
   

Peanut Butter and Chocolate Cookies

I haven't baked cookies in a while and when I saw this recipe it instantly appealed to me because it promised for the softest cookies ever. Also I thought they looked cool with the light and dark combination of peanut butter and chocolate.

Between the two cookie halves I preferred the chocolate side to the peanut butter and I think that in the future I might just make the chocolate part as its own cookie. However it was fun to bite into the cookie directly in the middle and experience both flavors at once. My family was surprised when I made them and said they could eat all of them, meaning I wasn't baking them for any event or meeting but rather just for us to enjoy. Granted with two different cookies squished together they turned out much larger than my usual cookie but indulgence is nice every once in a while.

Peanut Butter and Chocolate Cookies
Note: This recipe makes 3 dozen very large cookies.

For the chocolate dough:

• ½ cup unsalted butter, softened to room temperature
• ½ cup sugar
• ½ cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 1 cup flour
• ½ cup + 2 tbsp cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp milk
• 1 cup chocolate chips

1. Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. 
2. Beat in the egg and vanilla until combined, scraping down the sides of the bowl as needed. 
3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. 
4. Slowly mix the dry ingredients into the wet ones. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips. 

For the peanut butter dough:

• ½ cup unsalted butter, softened to room temperature
• ½ cup brown sugar 
• ¼ cup sugar
• 1 large egg
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1¼ cups flour
• ¼ teaspoon salt
• 1 cup dark chocolate chips

1. Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy.
2. Mix in the peanut butter, egg, and vanilla, in that order, and scrape down the sides as needed.
3. Slowly mix in the baking soda and flour. Then fold in the chocolate chips. 

To Assemble:
Note: I found it easiest to roll out all of the chocolate balls first, then the peanut butter, and then to put them together.

1. Allow both doughs to chill in the refrigerator for 1-2 hours to make assembly easier.
2. Measure out about 2 tbsp of each dough and roll into a ball. 
3. Squish the two balls together and roll into one large ball. Repeat with the remaining dough and place the cookies about 2" apart on a parchment-lined cookie sheet.
4. Bake the cookies for 11-13 minutes at 350 degrees Fahrenheit or until they start to crack on top. They may still look a little under baked but it is important to take them out of the oven and leave them on the tray as they will continue to bake and "set up".

Thai Chicken Pizza

Ever since I returned from my cooking vacation in Italy my brother has been begging me to make something that I learned. Last night I finally fulfilled his request by making two different pizzas.  Since my family loves Thai food I made one Thai chicken pizza and the other I made with BBQ sauce because that's my brother's favorite.

During my cooking vacation we would have daily cooking lessons from a professional culinary trained chef named Dino. We spent the week making various things, many of which I hope to make again in the near future, and finished off with a pizza party on the last day. Although I have made pizza before, like the roasted vegetable and goat cheese pizza I made right before my trip to Peru last summer, I picked up some new tricks and tips in Italy.

According to chef Dino it is best to use a plastic or glass bowl when mixing the dough. I don't remember the reason he gave for not using metal but it had something to do with the yeast not liking the metal and the dough not properly rising. Also, after kneading the dough we "stressed" the yeast by banging the dough on the table a few times. It was rather fun when we did it and definitely added to the party atmosphere. His last piece of advice was to leave the dough to rise for an ample period of time, not just an hour or two but several hours.

Since I wasn't in a rush I decided that I would use all of chef Dino's suggestions and take the time to make my dough by hand, without my Kitchen Aid. I don't know whether it was because I followed his instructions or because yesterday was nice and warm...but whatever the reason my dough turned out amazing! I left it out on the counter for about eight hours and when I returned it had risen above the top of the bowl and kind of bubbled over, creating somewhat of a mushroom effect. Once baked the crust was crispy on the bottom, thanks to my pizza stone, yet airy inside. It was perfect and I was so proud to show it off to my family!

As for the flavor of the pizza the Thai chicken was a big hit. I found a recipe online for a peanut sauce and used it in place of a traditional tomato sauce. At first when I whipped up the sauce it was super salty and I got a little freaked out. I continued to tweak it by adding some more ingredients and then I achieved the perfect peanut flavor I was looking for. Coupled with some carrots, bell peppers, and cilantro the overall effect was definitely Thai. Considering my success with both the pizza dough and sauce I think that this pizza will be making a repeat showing sometime soon.

Thai Chicken Pizza

For the pizza dough:
Note: This makes enough dough for two 12" or four 6" pizzas.

• 700 mL warm water
• 1 package active dry yeast
• 4 cups (2 lbs) flour
• 2 tbsp extra virgin olive oil
• ½ tbsp salt
• ¼ tsp sugar

1. Combine the water, yeast and half the flour in a large bowl. Mix together and add the oil, salt, and sugar.
2. Work the ingredients until a dough starts to form and keep adding the last half of the flour gradually. You may find that you need more or less than the four cups so add just enough until the dough holds its shape.
3. Place the dough on a lightly floured surface and knead it for about five minutes, or until it is smooth and elastic. Take the dough and bang it on the counter a few times, kneading it in between, to "stress" it.
4. Transfer the dough to a lightly oiled plastic or glass bowl and cover with a towel. Allow it to rest for several hours or until is has doubled in size.

For the peanut sauce:
Note: This recipe reflects the adaptations I made and makes more than enough sauce for one pizza. It can also be used as a dipping sauce or stir-fry sauce.

• ½ cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp water
• 2¼ tsp rice vinegar
• 1 tbsp brown sugar
• ½ tsp ground ginger
• ¼ cup sweet chili sauce
• ¼ tsp chili garlic sauce

Combine all of the ingredients in a blender or food processor and puree until smooth.

For the assembly:

• Pizza dough
• Peanut sauce
• 1 carrot, cut into match sticks
• ½ bell pepper, cut into thin strips
• 1 cup cooked chicken
• 1 cup shredded cheese
• ¼-½ cup cilantro, chopped

1. If using a pizza stone, put it in the oven and allow it to preheat with the oven at 500 degrees Fahrenheit for about 30 minutes before transferring the pizza to it.  
2. Punch down the dough and then separate into two equal pieces. Shape each piece into a smooth, round ball and allow it to sit on a lightly floured surface for 10 minutes (this will make it easier to roll/stretch).
3. Proceed to roll/stretch out the dough until it is of the desired size then brush the edges with olive oil.
4. Top with the peanut sauce, then chicken, then vegetables, and finish with the cheese.
5. Transfer the pizza to the oven and bake at 500 degrees for 15-18 minutes, or until the crust is golden and the cheese is bubbling. If not using a pizza stone the baking time may be greater, around 18-20 minutes. Once out of the oven top the pizza with the chopped cilantro.

Nutty Granola

It's no secret that I'm crazy about granola. Every single weekday morning I have the exact same thing for breakfast...two hard boiled eggs and Greek yogurt mixed with granola. The variation comes from the flavor of the yogurt or the granola, but it's generally the same and I rotate through different combinations. On the weekends, when I have more time, I like to make some sort of an omelet but I still eat the yogurt with granola at some point during the day.

Ever since the new year I have really gotten into making my own granola. Back in February I posted about fruit, yogurt, and granola parfaits and in it I included a great granola recipe. Since then I have tried to come up with a few different variations but that recipe is still the one I make most frequently. Usually my new flavor combinations come from pre-existing granolas that I see on grocery store aisles. Often times I will buy one box to sample and see if I like the flavor; if I do I then try to recreate it at home. One of the combinations that I have come to love most is the maple/almond combo and honey/peanut. I find that both have a nice flavor that goes well with any variety of yogurt I choose, be it fruit flavored, coffee, plain, etc.

Even though I came up with a few good flavor combos, I was still having problems with the texture. Part of the reason I love granola so much is because of the great crunch it has. I've said it before and I'll say it again...I'm a texture snob, so obviously eating something that stays crunchy even when mixed with liquidy yogurt really appeals to me. That being said you can only imagine my frustration when my homemade granola was failing to achieve the same great crunch of the store-bought variety.

Well I am happy to report that I have finally solved the puzzle and made super crunchy, flavorful granola. The key to my success was to use the biggest sheet pan possible (I think it was 17" x 13" but that's just my rough measurements with a ruler) so that I could spread out the granola in a thin layer. That way it was able to properly dry out in the oven and become nice and crispy.

The recipe posted below can be used as a base and have different substitutions added to it in order to make it how you want it. I recently bought a box of hazelnut and chocolate granola and I liked how it tasted, so I may try making that next. Another popular combo is mocha/almond or mocha/chocolate, but I have yet to try it. One time I made a sort of dessert-type granola with honey roasted peanuts, dried bananas, and mini chocolate chips. Really the possibilities are endless so I suggest getting creative and seeing what you come up with.

Nutty Granola

• 4 cups rolled oats (not instant)
• 1/2 tsp salt
• 1/4 cup ground flax seed
• 1/4 tsp cinnamon (optional)
• 1 cup applesauce
• 1/2 cup nut butter (peanut, almond, hazelnut...)
• 1/2 cup chopped or sliced nuts (any variety)
• 1/4 cup honey (increase to 1/2 cup if making honey flavored)
• 1/4 cup flavored syrup (maple, fruit syrup, agave nectar....)

1. In a large bowl combine the oats, salt, ground flax seed, cinnamon (if using), and the chopped nuts. Note: if adding any "dry" flavors, such as espresso powder, nutmeg, etc do so at this step.
2. In a separate bowl combine the applesauce, nut butter, honey, and syrup. Mix well so that it becomes a homogenous liquid.
3. Pour the liquid into the dry ingredients and mix thoroughly until the oats are evenly coated.
4. Spread the oats onto a large (very large) baking sheet lined with parchment paper. Bake at 325 degrees Fahrenheit for 35-40 minutes, or until the oats become golden and crispy. Stir the oats every 10-15 minutes so that they do not become burned.
5. Remove from the oven and leave to cool on the baking sheet. Once cool store in an airtight container for up to a week.

Grilled Chicken Satays with Peanut Dipping Sauce

 

I have been begging my mom for a grill/griddle pan for the longest time. Normally these pans are really expensive because they are big, made of cast iron, and dual purpose with a grill on one side and flat top griddle on the other. So of course when I was in the States a couple of weeks ago and saw one on sale for only $20 I jumped at my chance. When I brought it back home my mom was less than thrilled because she thinks that they're too messy and doesn't support the idea of indoor grilling. She claims that I should just use the barbeque but there's no way that I'm going to stand outside in the cold for half and hour...no recipe is worth that in my opinion.

Having already bought the pan I was determined to prepare something that would make my mother see the error of her ways and be as thrilled as I was by the new acquisition. I wanted the first recipe I tried out to be something not too complicated since I actually don't have too much grilling experience...indoor or out. I settled on this recipe for chicken satays because it sounded tasty and not too difficult. The recipe called for chicken breasts but since I had thighs in the fridge I used what was on hand. In hindsight, I think it would have been easier to use the breasts in terms of grilling but the thighs worked too, just a little extra effort was involved in making sure the chicken was consistently cooked through with each piece.

I'm not going to lie...the grilling was messy. There was a lot of smoke involved during the actual cooking and afterward my arm got a good workout scrubbing the excess grease and oil off of the pan. Luckily my house has a "wok kitchen", typical of many houses in this neighborhood with its Asian influence, so I was able to close the door, open the window, turn the fan on and keep the smoke contained to my little kitchen. 

Although it took me a little while to get the hang of the grill, I was pretty good at it by the third batch of skewers that I laid down. As for the recipe itself...it got rave reviews! The marinate made the chicken very flavorful and the peanut dipping sauce complemented it extremely well. I can definitely see myself repeating this dish, perhaps even on the barbeque outside once warmer weather hits. I think I also proved to my mom that it is very feasible to indoor grill within our house and the results can be delicious. Now I'm looking forward to trying out the griddle side with some sort of pancake recipe.

Grilled Chicken Satays with Peanut Dipping Sauce

Note: This recipe makes about 15-20 satays, depending on how you cut and skewer the chicken. 

For the satays:

• 2 large boneless, skinless chicken breasts or 15 thighs, cut into strips
• 1 cup coconut milk
• 1/2 lime, juiced
• 2 tsp red curry paste
• 1/2 tsp sesame oil
• 1/2 tsp fish or oyster sauce

For the peanut dipping sauce:

• 1/2 cup coconut milk
• 1/2 lime, juiced
• 1/2 cup peanut butter
• 2 tbsp sweet chili sauce
• 2 tsp soy sauce

1. Combine all of the ingredients for the marinate ingredients for the satays then add the chicken pieces. Cover and refrigerate for at least 2-3 hours, though preferably overnight to allow the chicken to absorb more flavor.
2. Once ready to grill, skewer the chicken pieces onto bamboo skewers. Place chicken on pre-heated grill over medium-high heat. Make sure to leave some space between the skewers so as not to overcrowd the chicken. Grill for about 15-20 minutes, making sure to rotate the skewers so that all sides are consistently cooked. The satays will be done once no longer pink inside or the internal temperature has reached 165 degrees Fahrenheit.
3. Meanwhile, combine all of the ingredients for the peanut sauce and set aside. Once the chicken satays are ready, serve alongside with the sauce.

Peanut Butter and Banana Cookies

They say that Elvis used to make himself sandwiches with peanut butter and banana...I think the King had a good thing going. I don't know what it is about the combination that is so appealing but it's definitely an indulgent treat to have once in a while. I have made myself the King's famous sandwich before and I have to admit it tasted really good. In fact I remember I used to eat that sandwich on a daily basis during my economics course that I took two summers ago. I have also employed the combination in ice cream and more recently a batch of granola.

A couple of days ago my friend and I were involved in an activity at a local elementary school and afterward she came over to my house for some good old-fashioned fun: baking. Since she has decided to give up chocolate for Lent these cookies seemed like the perfect thing to make (I know that the picture above is deceiving because there are chocolate chips, but we only added them to half the cookies).

Although these cookies taste great, even better the next day, they posed some challenges when we were making them. The peanut butter dough was extremely sticky and the fact that we were using natural peanut butter only made the problem worse. Also, we couldn't use my oven and had to resort to the toaster oven which made the bottoms slightly burnt. After these initial difficulties I wasn't planning on posting the recipe but once I tasted them the second time (the next day) I changed my mind. Even though they are in the shape of cookies I think the texture was more reminiscent of a dense cake or even banana loaf flavored with peanut butter. In addition, my brothers both loved the cookies a lot so I decided to blog about them after all.

Peanut Butter and Banana Cookies
Note: Makes about 15 cookies.

• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 1 1/2 cups flour
• Optional: 1/2 cup chocolate chips

1. In a large bowl mix together the bananas, peanut butter, and sugars.
2. Add the baking powder and salt.
3. Mix in the flour in 3/4 cup increments until evenly incorporated. Fold in the chocolate chips if using.
4. Drop by large spoonfuls onto a greased cookie sheet and flatten the top of each cookie. Bake at 375 degrees Fahrenheit for 11-13 minutes. (Note: The cookies may need to bake a little longer, depending on the size, just make sure to watch for burnt bottoms)

Two-Bite Peanut Butter Brownies

Seeing as today is Remembrance Day and a statutory holiday, my whole family spent the day at home relaxing. I decided that I would use the opportunity to bake and revisited the idea of peanut butter brownies. This was not my first attempt; previously I attempted making peanut butter swirl brownies. I don't know what went wrong last time but somehow the brownies turned out extremely greasy. Of course my brother and his friends didn't mind, and ate up the entire pan, but I personally couldn't handle more than one bite.

Even so, I decided that I would attempt to make this tasty little treat once more. This time the brownies turned out much better, although they were quite difficult to remove from the pan. I baked them in a mini muffin tin and I didn't feel like making two batches so I kind of overfilled them. I think this contributed to the difficulty in later removing them from the pan because the edges puffed out and created little muffin tops which were kind of sticky due to the peanut butter. Still, it was yummy and that's what I was going for.

Two-Bite Peanut Butter Brownies

For the brownies:

• 5 oz. (150 g) bittersweet chocolate
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the peanut butter:

• 1/2 cup creamy peanut butter
• 8 oz. (1 block) cream cheese, softened
• 1 egg
• 1/4 cup sugar
• 1 tbsp milk
• 1/4 tsp vanilla

1. In a double broiler, heat the butter and chocolate until evenly melted and combined. For set up of the double broiler see the chocolate covered strawberries post.
2. In a separate bowl, sift together the flour and baking powder. Add the salt and mix together.
3. In a large bowl, whisk the sugar into the melted chocolate. Whisk in the eggs and vanilla.
4. Slowly whisk in the flour mixture and continue until all of the dry ingredients are well incorporated.
5. Spray the mini muffin tin with nonstick spray and then evenly divide the batter amongst the cups. I made 24, filling them quite full, but if you fill them only halfway (like you're supposed to) it actually makes close to 40.
6. Beat all of the peanut butter ingredients together until creamy. Spoon on top of the brownie mixture in each cup, covering so that you can't see any chocolate underneath.
7. Bake for 10-12 minutes at 400 degrees Fahrenheit, or until a toothpick inserted into the middle comes out clean. The tops will start to crack, making it easy to slide a toothpick into the chocolate alone.
8. Cool before removing from the pan.

Note: You can also make this in a large 8 x 8 pan by pouring out the entire brownie batter and then evenly spreading the peanut butter over top. Bake for about 40-45 minutes at 400 degrees Fahrenheit.

Peanut Butter Cookie Taste Off

I love to bake, I really do...but no matter how much I bake I can never seem to make the most simple dessert in the world: cookies. I don't know what it is about cookies that seems to elude me; I bake cakes all the time, as well as shortbread cookies and biscuits, but I cannot make something as basic as a chocolate chip cookie. Up until this point, I had pretty much accepted the fact that drop cookies did not like me, and therefore I avoided them.

For the most part, I was okay with this flaw of mine, making up for it by baking more elaborate cakes. However, every once in a while I would come across a recipe for a cookie and wonder whether it could be the one to break my cookie curse. And then one day....magic! I finally managed to bake a batch of delicious peanut butter chocolate chip cookies and my unsuccessful cookie streak was broken.

In the past my problems with the cookies usually involved over baking them. I know that you're supposed to take them out of the oven before they look done, but somehow I still ended up keeping them in there for too long. As a result they would taste good for the first five minutes, fresh from the oven, but once they cooled they would harden and lose that crumbly softness that everyone loves.

At last I was able to conquer my over baking tendencies and managed to make cookies that tasted good not only fresh from the oven, but even days later. All of a sudden, I became delighted and decided to see how far I could take my new found cookie confidence. I decided to try baking a different type of chocolate chip cookie and compare the two. The second recipe was for a healthier version of the cookie, with no butter and no flour. In the end, I learned that there is a reason why people still make unhealthier recipes even though there are alternatives: they simply taste better. Although the second batch of cookies looked more attractive, their taste did not stand up to the buttery richness of the first batch. Still, it was fun to make both cookies and learn that I can make cookies after all.

Peanut Butter Chocolate Chips Cookies

• 1 cup flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup brown sugar
• 1 cup crunchy peanut butter
• 1/2 cup unsalted butter (8 tbsp)
• 1 tsp vanilla extract
• 1 large egg
• 1/4 cup honey
• 1 cup chocolate chips

 

1. Preheat the oven to 350 Fahrenheit.
2. In a small bowl, mix together the flour, salt, and baking soda. Stir in the chocolate chips.
3. In a large bowl, beat the brown sugar, peanut butter, butter, vanilla, egg, and honey.
4. Add the dry ingredients to the large bowl and mix together until a uniform dough forms.
5. Shape the dough into 1 1/4" balls and place on an a slightly greased cookie sheet, about 2" apart.
6. Bake for 12 minutes and remove from the oven. Cool for 5 minutes before transferring cookies to a plate.

Flourless Peanut Butter Cookies

• 1 cup crunchy peanut butter
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1 large egg
• 1 bag chocolate disks

1. Preheat the oven to 350 Fahrenheit.
2. Combine the peanut butter, sugar, and baking soda in a large bowl. 
3. Add the egg and mix until well incorporated.
4. Roll the dough into 1" balls. Place on an ungreased cookie sheet and space about 2" apart.
5. Flatten each dough ball and place a chocolate disk in the center.
6. Bake for 10 minutes and remove from the oven. Cool for 5 minutes before transferring cookies to a plate.

Note: Each recipe has been slightly altered. The original recipe for the first cookie can be found here; the second recipe can be found here.