I usually stick with the same waffle recipe, but I saw this one in an issue of Everyday Food and had to try it. Chloe really liked these too! We were out of syrup so I made a blackberry sauce to go with them, which is a modified version of a recipe from Weelicious.com.
1 3/4 Cups All-Purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/4 Cup Unsalted Butter, melted
6 Tablespoons Creamy Peanut Butter
2 Cups Buttermilk
2 Large Eggs
3 Bananas, sliced for topping
For Blackberry Sauce –
12oz Frozen Blackberries
2 Tablespoons Honey
1/4 Cup Water
1 Tablespoon Cornstarch
Preheat waffle iron. If you want to keep the waffles warm while cooking the others, preheat oven to 275°F and place a wire rack on a baking sheet and put in oven.
Combine the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Blend the butter and peanut butter together in a blender. Add the buttermilk and eggs and blend until just combined. Pour over the flour mixture, stirring until just combined.
Spray the preheated waffle iron with non-stick cooking spray. Ladle about 1/2-3/4 cup of waffle batter onto the waffle iron. Cook until browned. Keep warm in oven.
To make the blackberry sauce:
Combine the berries and honey in a small saucepan over medium-low heat. Smash them with a wooden spoon once they are defrosted.
Mix the water and cornstarch together in a small bowl. Pour into the saucepan and cook for about 2 minutes, stirring frequently.
Serve the waffles with sliced bananas and blackberry sauce.
Yield: 6 Waffles
Chloe Quote: “Hmm, That nummy. I need eat it. nom nom nom.”
Peanut butter soup!? You may think that sounds crazy, but that’s OK because I thought it sounded crazy until I tried it. The peanut butter wasn’t overpowering and it gave it a very good flavor.
2 Tablespoons Extra Virgin Olive Oil
1 ¼ lbs Boneless Skinless Chicken Breasts, cut into bite sized pieces
Salt & Pepper
1 Large Onion, chopped
1 lb Sweet Potatoes, peeled & chopped
4 Celery Stalks, chopped
2 Cups Baby Carrots, chopped
1 Red Bell Pepper, chopped
1 Head Cauliflower, cut into florets
1 (14.5 oz) Can Diced Tomatoes with Basil and Garlic
8 Cups Chicken Broth
1 teaspoon Garlic Powder (or 2 cloves garlic, grated)
1/2 Cup Smooth Peanut Butter
Heat the olive oil in a large soup pot over medium-high heat. Once hot, add the chicken and cook until browned. Season with salt and pepper.
Add the onion, celery, carrots and bell pepper. Cook until softened, about 5 minutes.
Add the potatoes, cauliflower, diced tomatoes and broth. Bring to a bubble, then reduce to a simmer and cover. Season with salt and pepper to taste. Cook until the potatoes are softened, about 15 minutes.
Stir in the peanut butter and stir until combined.
Serves: about 8
Chocolate fudge, peanut butter and Rice Krispies are joined together to make this mouthwatering dessert. Original recipe found in Rachael Ray Magazine.
6 oz Semisweet Chocolate Chips
2 Sticks (8 oz) Plus 1 Tablespoon Unsalted Butter
16 oz Jar Creamy Peanut Butter (mine was 15 oz)
3 Cups Rice Krispies (if making gluten free – look for the gluten free Rice Krispies)
1/4 teaspoon Salt
3 Cups Powdered Sugar
Line a 8X8 inch baking dish with foil and lightly spray with non-stick cooking spray.
Melt together 3oz chocolate chips and 1 Tablespoon butter in a medium saucepan over low heat. Remove from heat and stir in 1 cup peanut butter. Gently fold in 2 cups of Rice Krispies.
Spread in the prepared baking dish and place in the refrigerator. Wash your saucepan for use in the next step.
Melt together the remaining 2 sticks of butter and the salt over medium heat. Remove from heat and stir in the remaining peanut butter and the powdered sugar. Spread half of this over the first layer in the baking dish. Evenly top with the remaining 1 cup of Rice Krispies.
Microwave the remaining 3 oz of chocolate chips in a small bowl (only 10 seconds at a time, stirring in between until melted). Pour into the remaining peanut butter mixture and stir to combine. Spread over top of the cereal as the final layer.
Refrigerate until set. Cut into 16 squares.
Yield: 16 Fudge Squares.
We ran out of peanut butter yesterday and Chloe wanted a peanut butter & jelly sandwich today for lunch. So I decided to make my own. I used dry roasted peanuts, which ended up tasting a little funny and way to salty. Good quality, unsalted peanuts are definitely the way to go for making your own peanut butter. Optional ingredients would include salt, honey, and a little peanut oil (to make it extra creamy and smooth).
Grind peanuts in a food processor until creamy. This takes only a couple minutes.
If using any of the optional ingredients, add them with the peanuts and grind together.
The following recipe was created for my (Robbie’s) Manual and Instructions class:
This cookie recipe is originally based off of the Quaker Oats “Vanishing Oatmeal Cookies”. However, this recipe substitutes raisins with chocolate chips, cuts the margarine in half and adds peanut butter. It also does not include the original 1 teaspoon of vanilla because I ran out. They turned out delicious and even better than expected.
Yields: 36 cookies
¼ cup Margarine
½ cup Crunchy Peanut Butter
1 cup Brown Sugar, packed
½ cup Granulated Sugar
1 ½ cup Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
3 cups Oats
1 cup Mini Chocolate Chips
- Preheat the oven to 350°F.
- Cream together the Margarine, Peanut Butter, and the Sugars in a stand mixer on medium.
- Stir in Eggs.
- Combine Flour, Baking Soda, and Cinnamon in a separate mixing bowl.
- Stir together Flour mixture and Peanut Butter/Sugar mixture in the stand mixer on low.
- Stir in Oats and Chocolate Chips on low.
- Grease two cookie sheets.
- Dish out 12 cookies per sheet using a #50 disher (about 1 Tablespoon).
- Bake for 6 minutes.
- Swap and turn the sheets.
- Bake for another 6 minutes or until golden brown.