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Posts Tagged ‘peanut butter’


This is another recipe that I thought needed some new pictures. Crepes aren’t much more effort than pancakes, but I like them so much more. You can fill them with whatever you like; my favorite is nutella and strawberries.

I thought we needed something special for breakfast over the weekend, and crepes immediately came to mind. I’ve never made them before, but I’ve definitely made a lot of pancakes. I pulled out my copy of “Mastering the Art of French Cooking” and I took Julia’s basic dessert crepe recipe.

Crepes inspired from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck

1 cup milk

1/2 cup water

3 egg yolks

1 tablespoon sugar

3 tablespoons Triple Sec or Grand Marnier

1 1/2 cups flour

5 tablespoons butter, melted

Place all the ingredients in a blender and blend until combined making sure to scrape down the sides as needed. Let it rest in the fridge for 2 hours if possible, up to a day.

Using a little butter or vegetable oil, just enough to very lightly coat the pan, pour a 1/4 cup of the mixture into the pan and swirl it into one even layer. This must be done quickly before the batter sets, and you need to have the heat down pretty low. I pick the pan up off the heat when I do it so that I can tilt to swirl. Once it starts to bubble up and become slightly browned on the bottom, it’s ready for a flip. 1 minute on the other side and it’s done. Fill with anything, we used nutella, peanut butter, nutella with strawberries and bananas, and lemon curd. And we even tried 2 with cheddar and pecorino and they were fantastic!

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So, I went a little nuts with the baking last weekend because I was baking for the New Music Bake Sale in Brooklyn. I made two kinds of cookies and some banana bread, and it was tons of fun. I realized after the fact that I should have made my gougeres since they are probably the most popular thing I’ve ever made. Oh well. You’ll just have to wait for those.

I’ve been slowly baking my way through the Flour Bakery cookbook, and so far I haven’t really been disappointed in anything. These peanut butter cookies are no exception. They are a little more cakey than I probably would prefer, but then again, most peanut butter cookies get that way because of the texture of peanut butter when baked. I definitely have to agree they are delicious and I would definitely make them again. They are just the right amount of sweet and salty, and fresh out of the oven they are amazing.

Peanut Butter Cookies

2 sticks butter

1 cup sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1 jar chunky peanut butter (1 3/4 cups)

2 2/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

Cream together the butter and sugars for 5 minutes with a hand mixer until smooth and light in color. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl and then add in the peanut butter and combine.

Meanwhile, combine the flour, baking soda, and salt in another bowl. Slowly add to the wet ingredients and don’t over beat. Refrigerate overnight.

Roll into 1 inch balls and flatten into discs. Using a fork, make cross-hatch marks on top (the traditional peanut butter cookie decoration).

Bake for 20 minutes at 350 degrees or until they start to brown around the edges. Let cool on a rack.

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For years now, I have been listening to an old coworker talk about his love of sesame noodles. It really was more like an obsession. After making them this week, I’ve started to understand. While this version is probably a lighter, healthier, and less traditional version, I think he would be more than happy to have some. Paired with some delicious Asian-inspired chicken meatballs, you can’t go wrong. Break out the chopsticks!

Sesame Noodles

1/2 box of whole wheat spaghetti

1 shallot, minced

2 garlic cloves, minced

1 scallion, chopped with extra for garnish

1/4 cup peanut butter

4 tablespoons sesame oil

1 teaspoon fish sauce

1  tablespoon mirin

2 tablespoons rice wine vinegar

1 tablespoon Teriyaki sauce

1/4 cup sake, rice wine, or apple cider (non-traditional I know, but it was what I had in the fridge)

Juice of 1/2 lemon

1 teaspoon sesame seeds for garnish

Cook the pasta according to package instructions in salted water. Meanwhile, saute the shallot, garlic, and scallion in half the sesame oil until softened. Add the peanut butter, fish sauce, mirin, vinegar, Teriyaki sauce, and sake/cider. Stir to combine and let cook with about 1/2 cup of pasta water for 5 minutes.

Off the heat, add the pasta along with the rest of the sesame oil and the lemon. Serve warm or at room temperature, garnished with sesame seeds and scallions.

When making meatballs, the MOST important part is making sure you use enough breadcrumbs. No one likes rock hard meatballs, which comes from only using meat. If you can’t make your own (and it’s REALLY worth it, trust me), at least use some packaged breadcrumbs and soak them in a little milk. Ok. I’m done with the caps lock.

Chicken Meatballs

1 pound ground chicken

1 scallion, minced

1 garlic clove, minced

1 cup fresh breadcrumbs, not ground too finely

1 egg

1 teaspoon plus 2 tablespoons mirin

1 teaspoon plus 3 tablespoons teriyaki sauce

2 tablespoons rice wine vinegar

2 tablespoons grated fresh ginger

1 teaspoon fish sauce

1/2 cup dried breadcrumbs if needed

2 tablespoons sesame oil

Combine the chicken, egg, breadcrumbs, scallion, garlic, half the ginger, and teaspoons of mirin and teriyaki sauce in a large bowl. Add dry breadcrumbs if it seems too wet to stay in loose balls. Roll into tablespoon-sized balls and saute in the sesame oil until they brown on all sides. Remove to a baking dish.

Add the remaining ginger, mirin, teriyaki, vinegar, and fish sauce to the pan and stir together. Pour over the meatballs and bake in the oven at 375 degrees for about 10 minutes or until the meatballs are cooked through.

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