Let’s Talk Peanut Butter

Posted by Rochel on May 17, 2012

I’m pretty sure this isn’t the first time I’ve ever shared my love of all things peanut butter with you.

When I was a kid – I was a crunchy PB kinda gal. Seriously, you have no idea how much ire I held for people who tried to offer me the creamy stuff. If looks could kill…

I don’t do a whole lot of product reviews on the blog. Although, to be perfectly honest, I would love to start. Because sometimes I come across something that is too good not to share.

A while back, I mentioned in a post about my love of Peanut Butter & Co’s Dark Chocolate Peanut Butter. And ya know, that only mildly embarrassing fact that I buy it in bulk.

I promise you, I haven’t been paid for this review. I spend my own (err… my husband’s and sometimes my daddy’s) money to buy me some peanut buttery goodness. But, I must share with you.

See, I love anything peanut butter and chocolate. I think it’s the essential mixing of the two most perfectly paired foods on earth. Not to be dramatic or anything. Coz ya’ll know I never exaggerate

So, the other day I was in the store, perusing the peanut butter aisle (which sadly is not an irregular state of affairs for me – which might explain why my husband always brings reading material when I drag him to buy groceries) and saw that Peanut Butter & Co. makes a Might Maple flavor that – in essence – is peanut butter mixed with maple syrup.

I totally fell for it. Bought it. Ran home thinking of all the yummy things I was going to make with it. (Let’s be honest, it’s more of a waddle than a run – and I’m just fine with that for now.) Okay, so I’ve made myself a few PB&J sandwiches; but, mostly, I’ve been eating it by the spoonful.

It is amazing. It’s creamy for sure. But, it’s also a little bit gritty – and I mean that in a good way. Food is nothing without texture. It’s got that awesome salty PB flavor (DUH!) but with a delicious sweet maple undertone. Seriously delish.

So it turns out that this company has a bazillion and a half (ok 10?) different flavors of peanut butter. My store doesn’t carry them all. And, truthfully, they are a little expensive. But, I’m telling you – next time you see them on sale – buy them. So far I can only attest to the peanut buttery deliciousness of the Dark Chocolate Dreams and Mighty Maple flavors.

But here’s the deal, you can go ahead and lick the spoon or make yourself a slightly sophisticated version of a PB&J sandwich. Or, you can substitute these awesomely flavored peanut butters into your favorite PB recipes. No one will be expecting it — and that my friends is culinary genius.

To help you out – here’s a roundup of some of my past favorite PB recipes.

Peanut Butter Brownies

PB&J Sandwich Cookies

Peanut Butter Cup Chocolate Chip Cookies

Dark Chocolate Peanut Butter Cups

 

**By the way, both images are sourced from the Peanut Butter & Co. website. Just to clear up any confusion and make sure no one can accuse me of being a picture thief.

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My Favorite Oatmeal Raisin Cookies

Posted by Rochel on April 17, 2012
We must talk about cookies.

Thick chewy Oatmeal Raisin Cookies to be exact.

Growing up, I was a total cookie snob and would always turn my nose up at the oatmeal raisin ones.

Really, you want me to eat what? Oatmeal is breakfast food and raisins are fruit (dried wrinkly ones, at that) and that was no not my idea of an edible dessert.

I guess I just didn’t know what I was missing. Because, ladies and gentlemen, these cookies are super yummy. And, they don’t even have chocolate in them – so they are practically a diet food. (I say practically because me thinks that the margarine and sugar isn’t an approved part of most diets.)

There are a bajillion Oatmeal Raisin Cookie recipes out there. And, honestly, while they all have minor nuances, they are all fairly similar. But, there are a few thinks you really must keep in mind.

Use the plumpest moistest raisins you can get your paws on. I know they cost a buck more per bag; but, they will make all the difference. I’m partial to Batth Farms Fancy Mixed Raisins(the ones on the bottom). They’re big, moist, delicious, and thanks to the “mixed part” have an awesome blend of different flavors. Plus they’re pretty and easy to find at my local grocery store. But, that’s just me, go ahead and use whatever raisins you most prefer.

If you’re going to defy me and use old dried up raisins, soak them in a bowl of cold water for 10 minutes first to rehydrate them a bit. It won’t totally solve the problem; but, it will make a world of difference.

Use a large egg in this recipe. In general, baked goods recipes call for a specific sized egg b/c that’s how much the recipe needs to properly bind the other ingredients. Too small an egg and the batter or dough won’t be moist enough. Too big an egg and it’ll be too wet.

Bring the margarine (or butter) and egg are at room temperature before cooking. In a warm kitchen, this means leaving them on the counter for 20-30 minutes.

Line your baking sheet with parchment paper or a reusable liner before placing cookie dough on them. Otherwise you’re gonna have a hot mess on your hands. (Good tip for just about any kind of cookie.)

For thicker cookies, refrigerate the batter for 20-30 minutes before baking. I like to first scoop the dough balls onto the baking sheet and then refrigerate so that the cookies go straight from fridge to oven for maintaining maximum volume.

Larger cookies need to be baked only 1½ – 2 minutes longer than smaller cookies.

My Favorite Oatmeal Raisin Cookies
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Prep time: 5 mins
Cook time: 14 mins
Total time: 19 mins
Serves: 2 dozen cookies
Thick and chewy with just the slightest hint of cinnamon, these cookies are sure to be a hit with everyone.
Ingredients
  • 1 Stick (1/2 c.) Margarine or Butter
  • 1/3 c. Dark Brown Sugar
  • 1/3 c. White Sugar
  • 1 Large Egg
  • 1/2 tsp Vanilla
  • 3/4 c. Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1 1/2 c. Old Fashioned Oats (I like Quaker brand)
  • 1 c. Raisins
Instructions
  1. Bring margarine and egg to room temperature.
  2. Cream together margarine and both sugar. Add lightly beaten egg and vanilla. Mix well.
  3. Stir in flour, baking powder, cinnamon, and salt until well combined – being careful not to over mix the dough.
  4. Add oats and raisins and stir until just combined.
  5. Using a small cookie scoop, portion dough onto lined baking sheet 1 inch apart from each other.
  6. Place baking sheet (with cookie dough) in fridge for 25-30 minutes.
  7. Meanwhile, preheat oven to 350F. When the dough is sufficiently chilled, place in hot oven for 14 minutes. (If you don’t refrigerate your dough, they will need less cooking time.)
  8. After removing from oven, allow cookies to rest on baking sheet for 5 minutes to set – otherwise, they’ll fall apart.

 

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