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Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Sunday, February 21, 2010
HOT CHOCOLATEY GOODNESS!

  • 8:21 AM
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With it being so the winter season, I love a nice cup hot cocoa.So when I came across a recipe that combines two of my favorite things, cocoa and chai tea as well as one with cocoa and peanut butter, I was ecstatic!
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{Chai Spiced Hot Chocolate}
Yields 1 serving

Ingredients

1 envelope (.55 oz each) Chocolate Hot Cocoa Mix
3/4 cup hot (not boiling) water
1 chai spiced tea bag
Whipped Topping
Ground cinnamon, optional

Directions
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of whipped cream. Sprinkle with cinnamon, if desired. Serve immediately.

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{Chocolate Peanut Butter Hot Chocolate}
Yields 1 serving

Ingredients
1 envelope (.55 oz each) Chocolate Hot Cocoa Mix
3/4 cup hot (not boiling) water
1 tablespoon Creamy Peanut Butter
Whipped Topping
Chocolate sprinkles, optional

Directions
Place cocoa mix into a cup. Add peanut butter. Gradually stir hot water into mix until blended.
Top with a serving of Reddi-wip. Add chocolate sprinkles, if desired. Serve immediately.
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There is also a variation of the peanut butter hot cocoa recipe from "The Chocolate Peanut Butter Gallery", a site dedicated to peanut butter and chocolate lovers. It combines Peanut Butter and Nutella with hot chocolate and damn, it is good. The original recipe called for Jif Smooth peanut butter, but I only eat natural peanut butter and I think it gave it a better taste than the processed kind. The funny thing about this recipe is that there is no other chocolate element other than the nutella

{Peanut Butter Nutella Hot Chocolate}

modified from Hot Chocolate by Michael Turback
Yields 1 serving

Ingredients
3/4 cup whole milk
1 1/2 Tbsp Nutella
1 1/2 Tbsp smooth peanut butter

Directions
In a small saucepan over medium-low heat, bring the milk to a simmer. Add the Nutella and stir with a wooden spoon until thoroughly blended. Pour into a mug and garnish with a dollop of whipped cream. Serve immediately.


*PS : I do know that "Chocolatey" is not an actual word, lol *

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Sunday, December 13, 2009
ONE OF THE WEIRDEST COMBOS CREATED!

As I was perusing the web, looking for something, I came across this...Peanut Butter & Jelly Mac and Cheese!....yes, that is what I said!. The lovelies over at Merriment Design created (and won recognition for this this peanut-butter-infused creamy cheddar cheese sauce topped with crunchy grape jelly breadcrumb crust which placed 4th out of 19 chefs who were contestants in the sMACdown Charity Mac and Cheese Competition benefiting the Organic School Project Organization. Although alot of people may and do think this combination is weird, that is what they said about cheese on a slice of apple pie or a fried peanut butter and banana sandwich. It really is for those who like a salty sweet combination, so for those of you who are adventurous enough to try this, here is the recipe.










{Peanut Butter Mac and Cheese Ingredients:}
1 pound elbow macaroni
2 tablespoons butter (for macaroni)
3 tablespoons unsalted butter (for cheese sauce)
3 tablespoons flour
3 cups whole milk
1 cup half-and-half
4 tablespoons smooth natural peanut butter
2-8oz bricks of sharp yellow cheddar cheese, shredded
2-8oz bricks of mild white cheddar cheese, shredded
Salt to taste
Enough butter to butter your baking pan










Make the peanut butter mac and cheese
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Bring a pot of water to a boil. Add the macaroni and cook 7 minutes or until al dente. Drain and cool immediately with cold water. Return to a pot.

Melt the butter in a large, deep skillet over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly to keep lumps from forming. Gradually whisk in the milk and simmer, whisking often, until the mixture is smooth, about 10 minutes. Stir in 4 cups of cheese until melted. Stir in the peanut butter; feel free to use a bit less or a bit more according to how subtle or strong you’d like it to be (NOTE: I used a blend of mild and sharp cheddar cheeses so if you’re using more mild cheeses use a bit less and if you’re using more sharp cheeses use a bit more). Season with salt to taste.










Add 2 tablespoons of butter to the macaroni to coat. Add the cheese sauce to the macaroni, stir well.
















Pour macaroni into a greased 3-quart baking dish and top with jelly breadcrumb topping (see recipe below). Bake for 30 minutes in a 350 degree oven or until hot and bubbly.











Grape jelly crunchy breadcrumb topping
4-5 cups fresh homemade bread crumbs (see directions below)
4-8 tbsp butter (depending on your taste)
1/4 cup grape jelly


















Place bread piece/slices on an ungreased baking sheet in a single layer to dry out. Bake in a 300F oven for 10-15 minutes; turn them over about halfway so they dry evenly. Remove from oven and let cool. Tear dried bread into smaller pieces and place in your food processor; chop into course breadcrumbs.










Melt butter in a medium, deep skillet. Add breadcrumbs and toast just until lightly brown. Add in grape jelly, allow to melt, and stir to coat. Continue to toast until starts to get crunchy. Remove from heat and set aside. Put on top of mac and cheese before baking.


photos and recipe courtesy of Merriment Design
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