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peanut butter buttermilk pancakes

Peanut Butter Pancakes

March 15, 2012 ·
peanut butter buttermilk pancakes

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable.  I searched online for some inspiration, but did not quite find what I was looking for.  Most recipes I found did not use natural peanut butter (some even discouraged it).  Natural peanut butter is a must for me, so I decided just to wing it.  The rest of the recipe just fell into place, and the result was just what I had in mind.  These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar.  Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition.  They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

peanut butter buttermilk pancakes
Peanut Butter Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup chunky natural peanut butter (see note)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • maple or chocolate syrup (optional, for serving)
  • chopped peanuts (optional, for serving)
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
  3. Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

 

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: , , , , , , , ,
healthy easy chocolate peanut butter pretzel truffles with flax gluten free

Peanut Butter Pretzel Truffles

February 8, 2012 ·
healthy easy chocolate peanut butter pretzel truffles with flax gluten free

I have never been one to do much for Valentine’s Day, but I am happy to have any reason to cook or bake something special.  Or in the case of these truffles, to mix, roll, and chill something special.  These tasty truffles are not only easy and a healthier option, but are made using a few simple ingredients that you probably already have in your pantry.

We all know that chocolate and peanut butter are wonderful together.  Add pretzels, and you have the ultimate salty-sweet combination.  Toss in a little flaxseed for good measure, and voila!   Delicious little Peanut Butter Pretzel Truffles.  These are the perfect little treat for your sweetie this Valentine’s Day, or for yourself any day simply because you are worth it!

healthy easy chocolate peanut butter pretzel truffles with flax gluten free
Peanut Butter Pretzel Truffles
 
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Yields: 16 truffles
Ingredients
  • ½ cup chunky natural peanut butter
  • ½ cup pretzels, crushed (this yields approx. ¼ cup once crushed)
  • 2 tablespoons flaxseed meal
  • ½ cup chocolate chips, melted
  • sprinkles (optional, for topping)
  • chopped peanuts (optional, for topping)
Instructions
  1. In a medium bowl, mix peanut butter, crushed pretzels and flaxseed until combined. Put in the freezer for 45 minutes to 1 hour (until mixture is solid).
  2. Roll a small rounded teaspoonful of peanut butter mixture in your hands to form a ball. Place ball on small tray (or plate) lined with parchment or waxed paper. Repeat until all mixture is used. Put tray in freezer until firm, at least 1 hour (I often do this overnight).
  3. Working quickly, dip the frozen balls in melted chocolate and place back on parchment-lined tray. (Note: using 2 forks to dip and pass the balls in the chocolate works well). Top with sprinkles or chopped peanuts, if desired. Refrigerate until chocolate is set, at least 30 minutes. Store in an airtight container in refrigerator.
Notes
1) When working with natural peanut butter, I recommend microwaving it in the jar (as long as the jar is glass) for about 30 seconds. All natural, easily stirred peanut butter.
2) When melting chocolate chips in the microwave, always remember less is more. Cook it on low power in 30-second intervals until chips just start to melt. Then stir to finish melting. Work quickly to dip the truffles.

Adapted from Eating Well

Filed Under: dessert, gluten free, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , , , ,
no-bake chocolate peanut butter bars with rice krispies

Grandma’s Peanut Butter Bars

February 3, 2012 ·
no-bake chocolate peanut butter bars with rice krispies

In several posts I have talked about my grandma.  I have shared about her love of baking (and her grandchildrens’ love of her baking!)  I have shared one of her recipes.  I have also shared that these Peanut Butter Bars are my favorite of her recipes, which is a bold statement considering all of her ‘Grandma Goodies’ were superb!

Many years before she died, my grandma wrote out several of her recipes and gifted recipe boxes to my brother and to me.  I am so grateful she included the recipe for these bars.  As a child, little did I realize how quick and easy these are to make.   These delicious bars have a simple ingredient list and require no baking.  A reason to love them even more!

no-bake chocolate peanut butter bars with rice krispies

If you’re looking for a last minute treat to whip together for the Super Bowl, these couldn’t be any easier.  And your friends will love you!

Grandma’s Peanut Butter Bars
 
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Easy, no-bake peanut butter bars made with Rice Krispies and topped with chocolate. This is one of my favorite recipes that my grandma used to make.
Yields: 16 bars
Ingredients
  • 1 cup natural peanut butter, chunky
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1½ cups Rice Krispies cereal (or other puffed rice cereal)
  • 6 ounces semi-sweet chocolate chips
Instructions
  1. In a large bowl, beat peanut butter and melted butter until fluffy.
  2. Add powdered sugar, beating until blended.
  3. By hand, stir in cereal.
  4. Put mixture in 8" or 9" square baking pan and use waxed paper to press mixture to fill out pan. Chill in the refrigerator for 30 minutes.
  5. Melt chocolate chips (in microwave or stovetop) and pour over peanut butter mixture. Spread until evenly covered. Refrigerate until chocolate is set, at least 1 hour.

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Grandma’s Peanut Blossoms

December 23, 2011 ·

Peanut Blossoms are a holiday cookie staple around our house, as well as many others.  This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate.  There are countless versions of this type of cookie, but today I have a special treat for you.  Today I am sharing with you this recipe from my grandma!  When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays.  She put such care in the execution of each recipe she made.  It was impressive, to say the least.  She was always so excited and proud to show us the vast array of goodies she made for us each year.  So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

  1. In a small bowl, sift flour, baking and salt.  Set aside.
  2. In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended. 
  3. Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well.  Add unbeaten egg and vanilla – beat well. 
  4. Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly.  Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
  5. Preheat oven to 375 degrees.  Line baking sheets with parchment paper.
  6. Shape dough into balls using a rounded teaspoonful for each.  Roll balls in granulated sugar and place on baking sheet. 
  7. Bake for 8 minutes.  Remove from oven.  Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge.  Return to oven and bake 2 to 5 minutes longer until golden brown.  Move cookies to wire rack to cool completely.
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Reindeer Snack Mix

December 22, 2011 ·
Reindeer Snack Mix {Alida's Kitchen}

What happens when you cross peanuts with pretzels and Reese’s peanut butter puffs cereal? This Reindeer Snack Mix, that’s what! Each ingredient on its own is fabulous, of course. When mixed together with some melted white chocolate, you have a snack mix that is really too good for words. Yes folks, I am speechless. Or maybe I am just too busy stuffing my face with more snack mix. 🙂 Either way, I will simply leave you with this. It’s the holidays. You are bound to have guests or to be a guest. Here is a fun and easy little snack that will leave everybody singing your praises this holiday season!

Reindeer Snack Mix {Alida's Kitchen}
Reindeer Snack Mix
 
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Yields: about 3 quarts
Ingredients
  • 4½ cups Reese's Peanut Butter Puffs
  • 4 cups miniature pretzels
  • 12 ounces lightly salted peanuts
  • 12 ounces white chocolate chips
Instructions
  1. In a large bowl, combine cereal, pretzels and peanuts.
  2. In a microwave, melt the white chocolate chips; stir until smooth.
  3. Pour melted white chocolate over cereal mixture and toss to coat.
  4. Immediately spread onto waxed paper-lined baking sheets. Let stand until set, about 20 minutes. Break into pieces and store in airtight container.

Source: Taste of Home: Cookies and more!

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Ooey-Gooey Peanut Butter Brownies

December 1, 2011 ·

As part of the Foodbuzz Tastemaker program with Duncan Hines, I was a lucky recipient of several coupons for free Duncan Hines products. Even better…they gave me extra coupons to share with you!  I promise the entry details will be very easy, but more about that in a little bit. First, let me tell you about these brownies!

The first time I made these brownies was over 5 years ago for a party.   I had to whip something together quickly and fortunately remembered seeing this recipe using a cake mix.  Chocolate brownies, marshmallow and peanut butter – bound to be a hit, and using a cake mix ought to speed thing along, right?  So I gathered the ingredients and got to work.  The convenience of using the cake mix was very useful, and the result….these bars were fab-u-lous!  The best part of the night – I caught someone tucking a couple bars in a napkin and placing them in her purse 🙂   I took that as quite the compliment! 
Not that I needed any convincing before, but these bars sealed the deal. Always keep a box of cake mix in the pantry.  Which leads me to the coupons for a free Duncan Hines product for you.   I have a coupon for 8 of you, so you can make these brownies, stock your pantry or do whatever delicious idea tickles your fancy.  
The rules are simple – if you want a coupon, send me an e-mail with your mailing address (U.S. mailing addresses only), and I will send you a coupon.  That’s it.  The first 8 e-mails I receive with a U.S. mailing address will get a coupon.  Once the coupons are gone, I will update this post noting the offer has expired.  So go!  E-mail me at alidaskitchen@gmail.com with your mailing address and get baking!   ~ The coupon offer has now expired.

Ooey-Gooey Peanut Butter Brownies
Yields 24 servings
3/4 cup fat free sweetened condensed milk, divided
1/4 cup light butter, melted and cooled
1/4 cup skim milk
1 (18.25 ounce) package Duncan Hines devil’s food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 ounce) jar marshmallow creme
3/4 cup peanut butter morsels
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white. 
  3. Spray 13 x 9 inch baking pan with cooking spray.  Press two-thirds of batter into pan; pat evenly (layer will be thin).  Bake for 10 minutes.
  4. In the meantime, in a medium bowl, combine 1/2 cup condensed milk and marshmallow creme.  Stir in peanut butter chips.
  5. Spread marshmallow mixture evenly over brownie layer.  Drop remaining batter by spoonfuls over marshmallow mixture. 
  6. Bake for 30 minutes.  Cook completely in pan on wire rack. 

Adapted from Cooking Light

Disclaimer: As part of the Foodbuzz Tastemaker program, I received a coupon for a free Duncan Hines product (up to $3.99 value) for free.  I also received 8 coupons to share with you.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

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Peanut Butter Surprise Muffins

November 10, 2011 ·

It has been far too long since I have made something with peanut butter.  I thought these Peanut Butter Surprise Muffins would be a good way to curb any peanut butter withdrawal.  You know anything with ‘surprise’ in the title is going to be something special (good or bad I suppose, but I promise only good things for you).

First you have a peanut butter muffin, which by itself would be quite delicious.  Add a surprise in the middle (in the form of a mini peanut butter cup), and you have something that is just plain fun and tasty too!

Peanut Butter Surprise Muffins

Yields 12 muffins

1 1/2 cups all-purpose flour

1/2 cup brown sugar, packed
3 teaspoons baking powder
pinch salt (optional)
2 eggs
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup natural peanut butter (chunky or creamy)
2 tablespoons butter, melted
12 miniature peanut butter cups 
1/4 cup chopped peanuts (optional, for topping)
  1. Preheat oven to 400 degrees.  Prepare a 12-cup standard muffin tin with paper liners or cooking spray.
  2. In a large bowl, mix flour, sugar, baking powder and salt until combined.
  3. In a separate bowl, which together eggs, buttermilk and vanilla.  Stir into flour mixture until just moistened.
  4. Combine butter and peanut butter.  Fold into batter (do not over mix).
  5. Fill each muffin cup 1/4 full with batter.  Place a mini peanut butter cup on top of each.  Cover with remaining batter.  Sprinkle tops with chopped peanuts, if using.
  6. Bake for 18-20 minutes, or until a toothpick inserted into muffin comes out clean.  Cool for 5 minutes before removing from pan to wire rack to cool completely.

Adapted from Taste of Home

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healthy chocolate peanut butter oat coconut bites

Healthy Peanut Butter Balls

October 5, 2011 ·

 

healthy peanut butter balls | alidaskitchen.com

Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

healthy chocolate peanut butter oatmeal coconut bites

After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

Healthy Peanut Butter Balls
 
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Yields: 16-18 balls
Ingredients
  • 1 cup peanut butter, natural is preferred (chunky or creamy)
  • 2 tablespoons honey (or agave nectar)
  • 1 cup rolled oats
  • 2 tablespoons ground flaxseed or wheat germ
  • 2 tablespoons sweetened flaked coconut
  • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
Instructions
  1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
  2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
  3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
  4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
  5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

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The Best Chicken Sate with Peanut Sauce

September 12, 2011 ·

I am very excited to share this recipe with you.  It is my most requested dish, a family favorite, and it’s healthy too.  It is without a doubt The Best Chicken Sate with Peanut Sauce ever!

 
As you’ll notice, the marinade and sauce use many of the same ingredients.  For ease, I place the prep bowls side by side and prepare them in tandem.  I measure brown sugar for each, put it away; soy sauce for each, put it away, etc.  They end up like this (marinade on left, sauce on right).

This Chicken Sate with Peanut Sauce is definitely worthy of a special occasion, but with some advance prep work it can also be a nice weeknight dinner.  The chicken is best when given ample time to marinate (overnight works well).  I typically use chicken breast tenders and do not thread them on skewers to save myself the extra step.  The result is a delicious Asian-inspired dish with a little spicy kick.  

The Best Chicken Sate with Peanut Sauce
Yields 4 servings

1 pound boneless/skinless chicken tenders (or chicken breast cut into strips)

Sate/Marinade:
1 tablespoon brown sugar
2 1/2 tablespoons low-sodium soy sauce
3-4 garlic cloves, grated or finely minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh ginger, grated
1 tablepoon lime juice

Peanut Sauce:
1 tablespoon brown sugar
1 1/2 tablespoons low-sodium soy sauce
2 garlic cloves, grated or finely minced
1/4 teaspoon crushed red pepper flakes
zest of 1 lime
2 tablespoons natural peanut butter (chunky or smooth)

skewers (optional)
cooking spray

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling.

  1. Put chicken in a Ziploc bag.
  2. Prepare sate: In a small bowl, combine brown sugar, soy sauce, garlic, red pepper flakes, ginger, and lime juice. 
  3. Add sate to chicken in bag, making sure chicken is well coated.  Place in refrigerator to marinate (4 hours up to 2 days; ideal time is around 10-15 hours)
  4. Prepare sauce:  In a separate dish, mix together brown sugar, soy sauce, garlic, red pepper flakes, lime zest and peanut butter.  Stir until combined.  Refrigerate until within 30 minutes of serving.
  5. Cooking:  Preheat grill.  Thread chicken on skewers, if using. 
  6. Place chicken on grill coated with cooking spray (or foil tray).  Cook for 4-5 minutes per side, or until chicken is done.  Serve with sauce.

Adapted from Cooking Light

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Banana Cinnamon Chip Muffins

September 8, 2011 ·

If there is one thing we always have plenty of in this house, it’s bananas.  Whenever we run low, Mike is quick to run to the store to replenish our stash.  It didn’t take him long to learn that there is no such thing as too many bananas.  A surplus of bananas means baking bananas, which means treats!  As I write this, I have a bowlful of overripe bananas waiting to be mashed, whipped, mixed, baked into something delicious.

To completely change subjects – have I told you about my baking chip collection?  I have a thing for baking chips.  I love buying chips in anticipation of creating new and exciting treats, but life (i.e. a busy toddler) usually gets in the way of those plans.   I decided it was time for a self-intervention.  I must begin baking my way through this collection,…starting with these cinnamon chips.

So the two stories come together…in the form of Banana Cinnamon Chip Muffins.   These muffins are a delicious and healthy option, made partly with whole wheat flour.  They are also made using 3 bananas, which means you can use less oil.  The cinnamon chips add just a little extra something that make these muffins special.  But if cinnamon is not your thing, these would be great with chocolate chips (mmm, or even peanut butter chips!).

These muffins are moist and delicious.  They are all I hoped for and more…yet I ended up doing more with them.  I made half of the recipe as just Banana Cinnamon Chip Muffins.  Tomorrow I will share with you what I did with the other half of the recipe! 😉

Banana Cinnamon Chip Muffins
Yields 12 standard muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 ripe mashed bananas
1/3 cup canola oil
1/4 cup buttermilk
2 eggs
1 tablespoon vanilla extract
1 cup cinnamon chips (or chocolate chips)

  1. Preheat oven to 375 degrees.  Grease or line 12 standard muffins cups.  Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.  Set aside.
  3. In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined. 
  4. Fold banana mixture into flour mixture until just blended (do not over mix).  Add cinnamon chips, and fold gently until combined.
  5. Distribute batter evenly among muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Keep Your Diet Real

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