Posts tagged peanut butter

Why aren’t you eating…coconut peanut butter?

coconut peanut butterI came across Earth Balance coconut peanut butter a few weeks ago at our local health food store and our house hasn’t been without it since. My teen likes to dip fresh or dried banana slices into the creamy variety or she spreads it on a pita for a quick breakfast.

 

I haven’t made my peanut butter cookies with it yet. But I’m thinking it would be great in Thai dipping sauces and stir fries too.

 

Besides the amazing flavor combo that is coconut and peanuts, I liked what I saw on the label: for the same serving, two tablespoons, regular peanut butter has 150mg of sodium while the coconut variety has only 95mg–that’s quite a salt savings (and my kids will never miss it). I haven’t seen the coconut peanut butter in any other brand than Earth Balance; I found it at Mustard Seed Market here in the greater Cleveland area, but you might be able to find it at your local store that carries organic foods.

 

Your turn: Are you a peanut butter fan? And if so, would you like a little coconut mixed in?

Banana slices and peanut butter

 

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

My favorite on-the-go snack?

Apples in lemon juice. The temperature topped 95 degrees yesterday when we went to the zoo–the humidity was nearly as bad. For a refreshing treat that’s easy to pack, apples are my go-to snack. I don’t like carrying them whole, but I slice ‘em instead. That avoids the problem of the kids grabbing a couple bites then asking me to carry the rest, half eaten.

I make thin 1/4″ apple slices then squeeze the juice of half a lemon into a freezer bag or a tupperware (above I packed them in my favorite bento box). I toss the lemon in too–sometimes one of my kids asks to suck on that while we walk. Often I’ll also pack peanut butter for dipping (and energy:). I found aluminum foil ash trays at my local party store that make the perfect-sized tray.

Your turn–what’s your favorite snack for hot summer days?

Passing out snacks at the zoo

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Koeze’s Peanut Butter Cookie Recipe

These are the most peanutty cookies I’ve ever made–or tasted. This recipe comes courtesy of the Koeze company.

Recipe

Prep time: 15 minutes + baking

Servings: 20 cookies

Ingredients

1 cup flour

½ teaspoon baking soda

½ teaspoon salt

1 cup Cream-Nut peanut butter

½ cup brown sugar

½ cup granulated sugar

1 stick butter, room temperature

2 Tablespoons honey

1 egg

1 teaspoon vanilla

5 ounces semi-sweet chocolate (chips are fine)

Directions

  1. Preheat the oven to 350.
  2. Cream the peanut butter and butter together in a large bowl. Add the sugars and then the egg and vanilla.
  3. In a smaller bowl, mix together the remaining dry ingredients (except the chocolate).
  4. Add the dry ingredients slowly to the creamed ingredients. Mix just until moistened. Stir in the chocolate.
  5. Place small dough balls onto the cookie sheet and bake for about 10 minutes or until just barely browned. Let the cookies cool on the pan before transferring.
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Q&A with Koeze Company: Cream-Nut Peanut Butter

1.5 million pounds. That’s how much peanut butter, and peanut butter products, we consume here in the U.S. each year. And I couldn’t be happier about it. I heart peanut butter. Seriously, I was one of those kids who had a daily dose of PB sandwiches (forget the jelly!). Since March is National Peanut Month, I couldn’t let the month go by without highlighting an all-natural peanut butter company.

Grand Rapids, Michigan based Koeze has been making peanut butter the same way since 1925. Their Cream-Nut brand, which lists just two ingredients—Virginia peanuts and sea salt—has been featured in a variety of popular publications, from Oprah’s O Magazine to Everyday with Rachael Ray to Esquire.

And just how did a company that was founded in 1910 by Netherlands immigrant, Sibbele Koeze, go on to sell over half a million jars of peanut butter each year? According to Koeze’s Creative Director Martin J. Andree, it’s all about quality ingredients. Along with explaining more about Cream-Nut, Andree gave me a few more insights into one of my favorite things during our recent interview.

What makes Cream-Nut peanut butter so unique?

What draws people to our peanut butter is that it tastes really traditional. It’s wholesome and old-fashioned. Part of that is our company’s story: We’ve been making our peanut butter the same way with the same ingredients that we have been since the 1930s. It’s the kind of food that takes you back. If you compare ours to commercial peanut butters you’ll see that on theirs the second ingredient is molasses or sugar or something like that. The peanut butter tastes sweet, but ours really tastes like peanuts.

Can you tell me more about the peanuts in Cream-Nut?

There are four types of peanuts in the U.S—Runner, Valencia, Spanish and Virginia. We use Virginia in Cream-Nut. With Virginia peanuts the flavor tastes like a handful of fresh roasted peanuts you might get at a baseball game. Even though the name is Virginia, these peanuts are grown throughout the Southeast in Georgia, Florida and the Carolinas.

With our organic peanut butter, Sweet Ella’s, we use organic Spanish peanuts. It’s really tough to get organic peanuts. They grow in more arid places like New Mexico and Texas, dry ground. With the wet, humid environment in the South they have to do more to keep the weeds away. But with the Spanish peanuts, they grow in different areas and taste entirely different. They’re naturally sweet. And to crush them to use in peanut butter—well it’s a little like we’re making hamburger out of a filet.

What’s more popular smooth or creamy?

For us, it’s a 60/40 split in favor of creamy. But even our creamy peanut butter is more chunky. We use vintage WWII machinery to crush the peanuts and because of that process it still has some chunks in it. That’s why we work in small batches. With commercial varieties they put the peanuts in some like a big, high-speed blender so that the peanut butter almost has more of a yogurt consistency. Ours just isn’t like that.

And your personal favorite—smooth or crunchy?

I’m a smooth guy. I like the Sweet Ella’s organic smooth, but I also like the Cream-Nut smooth too, of course.

Check back in Wednesday for Andree’s favorite peanut butter cookie recipe.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Buckeye brownies

Usually I don’t even notice when March Madness comes and goes. But this year all three of my kids are not only playing basketball but hungry for any and all things basketball, NCAA tournaments fit right in.

In honor of Ohio State’s recent big win, I just had to make Buckeye brownies. I ran across the recipe months ago while writing up a post about cookie bars. Granted I didn’t need much of an incentive to make anything the combines peanut butter and chocolate! So if you’re looking for something to munch on while enjoying Ohio State’s next game on Friday against George Mason University (they’re also predicted to win the whole tournament, OSU, not GMU), give these a try.

Now to figure out a treat to honor my own alma mater–Brigham Young University. I’d love to see the two play in the final game, but we’ll see…

Recipe

Prep time: 10 minutes + baking

Ingredients

1 family size box brownie mix
2 eggs
1/3 cup oil
1 cup peanuts
1 14-ounce can sweetened condensed milk
1/2 cup peanut butter

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat a 9×13″ pan with baking spray.
  3. In a medium-sized mixing bowl combine the brownie mix, eggs and oil.
  4. In another bowl whip together the condensed milk and the peanut butter.
  5. Spoon the brownie batter onto the pan (it will be thick).
  6. Sprinkle the brownie batter with the nuts (the original recipe uses chopped nuts, I like them whole).
  7. Pour the milk mixture on top and swirl together using a fork or spatula.
  8. Bake for around 20 minutes or until cooked through.
  9. These are best on the second day–so chewy!
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)