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Reese's Peanut Butter Cup Blondies. Enough Said.

partysugar — Thu, 08 Oct 2009 09:00:51 -0700

When I saw this recipe on the last page of October's Everyday Food magazine, I knew, instantly, that I had to make it. Reese's Pieces are my favorite Halloween candy and the thought of their crunchy shell and peanut butter filling in combination with brown-sugar blondies was too good to be true.

Unfortunately, the day I planned on making them, I couldn't find Reese's Pieces anywhere and didn't have time to run to another grocery store. Thus, I grabbed the next best thing: Reese's peanut butter cups. The resulting blondies weren't as festive as the original, but they sure were scrumptious! To check out the super easy recipe that can be topped with your preferred Halloween chocolate, read more.

Halloween Blondies
From Everyday Food

Ingredients

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese's peanut butter cups, removed from their wrappers and corasely chopped

Directions

Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.

Makes 16.

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Earn Brownie Points With Peanut Butter

YumSugar — Mon, 21 Sep 2009 16:15:03 -0700

After drooling over Party's amazing brownies, I knew I was going to have pull out the butter and flour and get to baking my own batch. Rather than making an uber chocolate one like she did, I opted for a peanut butter and chocolate variation. Initially, I wanted a recipe for chocolate brownies with a peanut butter swirl, but I came across the reverse - peanut butter brownies with chocolate chunks - and had to give it a try!

These peanut butter brownies are dense, moist, and full of flavor. I added three quarters of a cup of chocolate chips and next time will make it an even cup, so every bite has both peanut butter and chocolate. These brownies are easy to make and would be out of this world served fresh from the oven with a scoop of vanilla ice cream. If you want to earn brownie points with your friends and family who are obsessed with the combination of peanut butter and chocolate, keep reading.

Fast & Easy Dinner: Tofu Sandwich With Peanut-Ginger Sauce

partysugar — Thu, 07 May 2009 07:50:55 -0700

Tonight, be inspired by Tom Colicchio's philosophy to "craft a sandwich into a meal and a meal into a sandwich" and make this complex vegetarian dish. It combines char-broiled vegetables with crisp, golden brown tofu.

A peanut butter sesame oil sauce ensures that the sandwich is moist and delicious. Even if you don't put it together for dinner, it's an awesome portable lunch, so get the recipe and read more.

Tofu Sandwich With Peanut-Ginger Sauce
From Whole Living

Ingredients

1 medium onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 4 long panels
2 teaspoons olive oil
6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
2 tablespoons natural unsweetened peanut butter
1/2 teaspoon honey
1/2 teaspoon toasted sesame oil
3/4 teaspoon grated fresh ginger
1 (4 ounces) 8-inch whole-wheat baguette, or wholegrain baguette , halved horizontally
Radish sprouts for garnish (optional)

Directions

Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil.
Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

Serves 2.

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Come Party With Me: Change the World - Dessert

partysugar — Wed, 22 Apr 2009 11:30:06 -0700

"Bake something for a friend. Next time you need to buy a friend a present, don't. Make them one instead."

That's one of the actions listed in the book Change the World For Ten Bucks. My sister is on the cover and she's spearheading a day of volunteerism. To help, I've offered to make a delicious portable lunch. For dessert, I thought a scrumptious baked good would be appropriate.

Chocolate and peanut butter are no-fail crowd-pleasers and these milk chocolate-peanut butter sandwich cookies look to die for. Placing 2-3 cookies in small baggies tied with ribbon turns them into nicely packaged individual portions. Check out the recipe, read more.

Milk Chocolate-Peanut Butter Sandwich Cookies
From Bon Appétit

Ingredients

Cookies
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/2 cup plus 1/3 cup powdered sugar
1/2 cup plus 1 tablespoon (packed) dark brown sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups (about 8 ounces) milk chocolate chips
Filling
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1/4 cup creamy peanut butter
2 tablespoons powdered sugar
1/4 teaspoon coarse kosher salt
6 tablespoons whipping cream

Directions

For cookies: preheat oven to 350°F. Whisk first 4 ingredients in medium bowl.
Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Gradually beat in vegetable oil and vanilla extract, then egg.
Add dry ingredients; mix just until blended. Stir in milk chocolate chips.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart.
Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly, then transfer cookies to rack to cool completely.
For filling: place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl.
Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
Spread about 1 rounded teaspoonful chocolate-peanut butter filling on flat side of 1 cookie. Top with second cookie, forming sandwich. Repeat with remaining filling and cookies. (Cookie sandwiches can be made 1 day ahead. Store in airtight container at room temperature.)

Makes about 2 1/2 dozen sandwich cookies.

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Are Inspectors to Blame For the Peanut Salmonella Outbreak?

partysugar — Fri, 06 Mar 2009 08:00:38 -0800

While the company behind the peanut salmonella scare has been shut down, many people are still wondering who's really to blame for the ordeal. Was it the president of the Peanut Corporation of America, who knowingly sent contaminated goods to the stores? Or was it the government, who failed to detect that the production plants were in disgusting conditions?

According to a recent article by The New York Times, the guilty party could actually be the private inspectors who check and rate a plant's food safety level. An audit conducted by an inspector last March declared that the gross facility in Georgia had a food safety level of "superior." According to the FDA, however, the same plant had been plagued by salmonella for at least the past nine months. This isn't the first known case where a private inspector failed to properly monitor a food plant, the Times reports:

An examination of the largest food poisoning outbreaks in recent years - in products as varied as spinach, pet food, and a children’s snack, Veggie Booty - show that auditors failed to detect problems at plants whose contaminated products later sickened consumers.

Although I understand that food safety is an incredibly hard thing to oversee, I can't help but feel a little queasy about this news. I hope that after such a widespread contamination, changes are made to correct the system. How do you feel about the ordeal? Who do you blame for the outbreak?

Source

Company Behind Salmonella Scare Files For Bankruptcy

partysugar — Mon, 16 Feb 2009 03:00:33 -0800

Not surprisingly, the Virginia based Peanut Corp. of America filed for bankruptcy last Friday. The company, which has been accused of producing the salmonella tainted peanut products, filed Chapter 7 to liquidate their assets. Plants in Georgia and Texas were closed after the positive results for possible salmonella contamination were found. Inspectors discovered the Georgia plant in gross conditions: infested with roaches, mold, and leaks.

The president of the corporation, Stewart Parnell, has turned his back on the problem, and last week authorized the shipping of knowingly tainted products. Although he refuses to speak with investigators, food safety lawyers believe that the victims of the salmonella outbreak will be compensated.

It makes me sick to think that the president of a company could willingly send contaminated goods, but I'm glad to know the government has tracked down the source of the problem. What do you think of the news?

Source

Yummy Links: From Cherry Cupcakes to Sushi Etiquette

partysugar — Tue, 10 Feb 2009 03:00:41 -0800

Cherry baby cupcakes are adorably scrumptious. - Hostess With the Mostess
Since Valentine's Day is on a Saturday, skip the expensive dinner and opt for a romantic breakfast in bed. - Chow
Eight cooking techniques that build flavor. - The Kitchn
Due to the salmonella scare, peanut butter sales are down almost 25 percent. - Serious Eats
Would you drink with a Kellogg's Froot Loop cereal straw? - Eat Me Daily
Take a crash course in sushi etiquette with Japanese guru Hiroko Shimbo. - Bon Appétit

Source

Come Party With Me: Super Bowl - Dessert

partysugar — Wed, 28 Jan 2009 16:15:52 -0800

The ideal dessert for Super Bowl is something that can be made in advance: that way you won't miss a minute of the game! I prefer a deliciously decadent dessert that can be consumed without the aid of a knife and fork. Rich chocolate brownies with a layer of peanut butter frosting and chocolate ganache are so scrumptious they're sinful! Make the cake-like dish the night before the party to allow plenty of time to chill.

If you don't want to serve a chocolaty treat, consider lemon cheesecake squares - another Super Bowl-worthy dessert that's best made ahead of the game. Otherwise, for the brownie recipe, read more.

Peanut Butter and Fudge Brownies With Salted Peanuts
From Bon Appétit

Ingredients

Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped
Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon whole milk
1 teaspoon vanilla extract
7 ounces bittersweet or semisweet chocolate, chopped

Directions

For brownies: position rack in center of oven and preheat to 325°F. Line 13-x-9-x-2-inch metal baking pan with foil, leaving long overhang; butter foil.
Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat.
Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan.
Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.
For frosting and ganache: Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover.
Chill until set, about 1 1/2 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

Makes 30 brownies.

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Kellogg's Recalls Peanut Butter Sandwiches

YumSugar — Thu, 15 Jan 2009 14:00:05 -0800

Could peanut butter be the new milk? Following a salmonella outbreak thought to be caused by tainted peanut butter, Kellogg's announced late yesterday that it has asked stores to halt sales of all Austin and Keebler peanut butter sandwiches.While the company says it hasn't received any complaints or found any issues related to the products, Kellogg's has voluntarily ceased the sale of these products as a precautionary measure, after its supplier, Peanut Corp. of America, issued a recall for its peanut butter, due to possible contamination.

Austin and Keebler are pulling toasted peanut butter sandwich crackers, peanut butter and jelly sandwich crackers, cheese and peanut butter sandwich crackers, and peanut butter-chocolate sandwich crackers from store shelves across the country.

Source

'Wich of the Week: Peanut Butter and Jelly Waffle 'Wich

YumSugar — Wed, 24 Sep 2008 14:00:51 -0700

Last weekend I was struck by a very intense craving for one of my nostalgic childhood foods, so I hightailed it to the grocery store to buy some frozen waffles. I've said before that some of the best sandwiches evoke memories, and this recipe goes back when I was maybe 7 or 8, and my mom fixed me some waffles before realizing we were out of syrup. She improvised to make this sandwich, and "peanut butter and jelly waffles" soon became one of my favorite meals.Like the nonwaffly version, this PB&J is very easy to make and can inspire countless variations: almond instead of peanut butter, different flavors of waffles or even waffles from scratch, honey in place of jelly, Elvis-style with bananas, and on and on. To see what I did, read more.

This time I used Eggo cinnamon waffles, which I highly recommend. The only requirement for this breakfast or lunch sandwich - and what sets it apart from a traditional PB&J - is using hot, toasted waffles, which melt the peanut butter in just the right warm and comfy way.

How would you make your peanut butter and jelly waffles?

Peanut Butter and Jelly Waffle 'Wich
Original Recipe

Ingredients

2 frozen waffles, plain or flavored
2 tablespoons creamy peanut butter
2 tablespoons jelly of your choice

Directions

Toast waffles in toaster on high, until they are medium brown.
On one waffle, spread the peanut butter, making sure to fill in the square indentations. On the other waffle, spread the jelly.
Place the peanut butter and jelly sides together, cut in half, and serve immediately.

Makes 1 sandwich.

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