Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.
You can do more with peanut butter and jelly than just making sandwiches. Here are two fun cooking recipes that your kids will love.
Peanut butter and jelly twists
2 1/4 cups all-purpose flour
1/2 cup of milk
1 teaspoon of salt
1/3 cup of strawberry jam
1 tablespoon of active dry yeast
1/4 cup of sugar
3 tablespoons of butter
1/3 cup of peanut butter
1 tablespoon of butter, melted
Mix 1 cup of flour and baking powder in a large bowl. In a small saucepan, put the milk, sugar, 3 tablespoons of butter and salt. Stir over low heat until the mixture is hot, making sure the butter is melted. Add this mixture to the flour and baking powder mixture. Add the egg. With an electric mixer, beat the mixture on low speed for 30 seconds. Then turn the mixer speed up to high and beat for 3 minutes. Add the remaining flour and mix well. Cover the dough and leave for 30 minutes. Roll out the dough until it forms a 16 x 10 inch rectangle. Place the peanut butter mixture over half of the dough lengthwise to within 1/4 inch of the edge. Then put the jam on top of the peanut butter. Fold the dough in half so it makes a 16 x 5 inch rectangle. Press the edges of the dough together to seal it. Cut into 1-inch strips and twist each strip. Place on a greased baking sheet and brush the twists with melted butter. Cover them and let them rise until they have doubled in size. Bake in the oven at 375 degrees for 15-20 minutes. If desired, sprinkle with powdered sugar or icing sugar.
Peanut Butter and Jelly Cookies
2 1/2 cups all-purpose flour
1/2 cup of sugar
1/2 cup rich in brown sugar
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 tsp nutmeg
1 cup of shortening
1/2 cup of peanut butter
1/4 cup apple juice
1/2 tsp Vanilla extract
1 cup of oats
strawberry jelly 3 tbsp
Add all of the above cooking ingredients together except 1 cup of flour, oats and gelatin in a large bowl. Mix well. Add 1 cup of oatmeal. Roll into 1-inch balls and place them on a baking sheet. With a fork that has been dipped in sugar, flatten the balls into a criss-cross pattern. Place 1/8 teaspoon of the gelatin in the center of each cookie. Bake in the oven at 350 degrees for 12-14 minutes.
What is the difference between peanut butter and peanut cream?
There are two types of products made from peanut grinding and it is therefore necessary to make a distinction between:
– peanut butter, often added with hydrogenated oils of various types - palm oil in the head - as well as with salt and sugar, in order to achieve a more full-bodied and dense consistency, perfect for spreading.
– the peanut cream, whose consistency is rather liquid because it is obtained by blending only the peanut seeds without adding any other ingredients
The substantial difference, therefore, is in the consistency and in the ingredients, it is up to you to decide whether to prefer cream or peanut butter, depending on your tastes and the uses you have to make of it.
The peanuts are already shelled: we remember that about 200 g of peanuts with the shell become 150 g of peanuts without shell. It is preferable not to buy those already shelled because they contain greater quantities of salt and oil.
First we shell our peanuts, then transfer them to a baking sheet and put them to toast at 180 ° for about 10-12 minutes.
We are careful not to let them stay too long in the oven otherwise they will burn.
We remove the cuticles, which will already be seeds detached from the heat, and let the peanuts cool.
After that let's put them inside the mixer with the sugar and mince.
Before activating the mixer we can decide to add honey, to give a more aromatic note to our peanut butter.
We add the oil and mix by operating the mixer for a moment: we should obtain a very soft cream.
There are no precise times, we ourselves will judge our peanut butter ready, evaluating its consistency. In the same way, we will understand if it will be appropriate to pour a few grams of salt into the mixture or not, relying on our personal taste.
Last but not least, here is a cheesecake to take your breath away. Good and light!
Protein Cheesecake | For a dessert with very few calories
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Jennifer Blow is our UKVRN registered nutritionist - (UK Register of Qualified Nutrition Professionals). She has a degree in Nutrition Sciences and a Masters in nutritional scientific research, she has also specialized in the use of sports supplements for health and fitness.
Thanks to her experience in the field of nutrition for physical exercise and personal well-being, she has been cited as a nutritionist in leading online magazines such as Vogue, Elle and Grazia.
His extensive work experience ranges from work with the NHS in the field of nutritional and dietary interventions, to scientific studies on the integration of omega-3 fatty acids and on the effect of fast food on the health of the person, which he presented during the Annual Conference on Nutrition. Currently, Jennifer has never stopped training in the professional field to ensure that her knowledge is always advanced and in step with the times.
Find out more about Jennifer's life here.
In her spare time, Jennifer likes to take long walks or ride a bike. In her articles, she likes to show that healthy eating is by no means synonymous with hunger.
Natural homemade peanut butter
To make my homemade natural peanut butter I used the new Blender / Mixer Klarstein Olympus R Standmixer (CLICK HERE TO READ ITS FEATURES) which turned me 1Kg of peanuts into peanut butter in 2 minutes counted! I was shocked by its power and its speed, it didn't even help to stop the blender to mix the peanuts or to let it rest because it was overheated, I simply poured the peanuts, closed with the lid, I set the Klarstein on mode & # 8220marmellate & # 8221, adjusted the speed to 3 (ONLY AT 3.) and set the time to 3 minutes & # 8230 I ran the blender and in JUST 2 MINUTES it was ready, soft, soft, fluid, smooth and shiny, beautiful !!
But I will explain below how you can do with a simple blender, the problem is that it will not come so smooth and shiny, it will come (as it used to me with the old blender) coarser, thicker and grainy but still excellent, rich in properties. nutritional, perfectly natural!
Let's start by cleaning the peanuts and distribute them on a baking sheet to toast them in the oven at 180 ° for about 15 minutes, mix them every 3 or 4 minutes to toast them evenly.
Once dry, let them cool and blend them until you get a cream as homogeneous as possible (and you don't have a powerful blender every now and then stop and let it rest to prevent it from overheating too much and keep pushing the peanuts towards the blades, with a normal blender it will take at least 10 minutes so don't rush!)
Once the cream is obtained, it can be poured into clean and dry glass jars with hermetic closure and stored in the refrigerator for weeks!
(IF YOU HAVE A BIMBY: program 10.Sec./Vel.10, reunite on the bottom with the spatula and program 10.Sec./Vel.10 again.
Gather on the bottom with the spatula and continue programming until the peanuts have taken on the right creaminess.)
PROPERTIES & # 8217 BENEFITS OF PEANUT BUTTER
Among the nutritional qualities of peanut butter, the excellent content in proteins, oleic acid, vitamin B3, Vitamin E, magnesium, folic acid, arginine and dietary fiber. Peanut butter is also rich in polyphenols and resveratrol, the same antioxidant contained in grape skin and red wine.
Peanuts, including the butter obtained from them, represent the food most often involved in anaphylactic reactions of a food nature (severe allergic reactions developed by 0.4-0.6% of the population). Another source of fears is the possible contamination with aflatoxins, very dangerous substances produced by some fungi (fungi). Considering the dangers to the health of the consumer, all the production phases are nowadays followed with particular care.
Finally, we must not forget that peanut butter is a hyperlipidic and high-calorie food this means that when it is taken as a whim & # 8211 perhaps instead of chocolate to spread as a delicacy at the end of a meal & # 8211 is certainly not good for the line and health. This is due to the combination of several unfavorable elements, such as the small amount of hydrogenated fats, the high caloric intake and the good content of palmitic acid (a saturated atherogenic fatty acid). There are therefore no particular reasons to recommend the regular intake of peanut butter if you like, you can eat it safely, without exaggerating and without forgetting its high caloric value.
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This blog was born out of passion but above all out of love for food. It is one of those few things that manages to give me relief while I experiment with it, combine it, cook it and above all taste it. Activate all 5 senses because in every dish presented there must first be the Aspect, if it is not inviting, do not even try the Perfume that teases the most secret meanders of our senses Touch, because only by eating it with your hands you can appreciate it Taste all the way, every taste an explosion for the taste buds and finally the Sound that emits while you slice it or simply savor it. This means completing a dish, not only stopping at the preparation and presentation, but also with everything that surrounds it!
PEANUT BUTTER BROWNIES
In a glass bowl, place the dark chocolate, butter and sugar and let the mixture melt in a bain-marie, stirring occasionally.
Once melted let it cool for a moment and then, with the help of a whisk (the electric mixer is fine too), add the 4 eggs one at a time.
Now it's time to add the flour (sifted) and salt to the mixture, always working with a whisk or electric mixer.
Then add the chocolate chips to the dough, this time mixing with a spatula or a spoon.
Then we cover the bottom of a mold with baking paper (both round and the classic rectangular brownies mold are fine). At this point we pour our mixture so that it reaches 2-3cm in height. If necessary, use a spatula to help spread the mixture evenly.
Now we take the peanut butter and with a spoon we place it in various points of the dough. With a toothpick we begin to spread the peanut butter without mixing it too much with the dough, so as to obtain a nice & # 8220marmorized effect & # 8221.
Then we bake at 180 ° C for about 20-25 minutes. We check the cooking with a toothpick (if the raw dough does not stick to it, it means that we are there). We wait for it to cool completely to remove it from the mold, so as not to risk ruining it as it is very delicate as a dough. Once done, cut it into the classic squares.
If the recipe has impressed you and you are looking forward to tasting these delicacies, then let me know with a like or a comment below.
But don't forget to take a look at the links below, so you can discover other delicacies.
The homemade peanut butter recipe
The preparation begins with the roasting of the peanuts. The dose of peanuts in our recipe refers to peanuts already shelled and peeled, otherwise calculate about 100 grams more. If you bought them fresh and not pre-cooked, you must first put them in the oven at 160 ° for about five minutes. Then remove them from the oven and, as soon as the temperature allows, peel the peanuts completely. Then put them back in the oven and check their roasting on sight: they must become slightly brown but without burning. Generally it should take no more than ten minutes with a convection oven, if static it is better to put them at 170 ° for fifteen minutes.
Once the peanuts have been roasted, as soon as they have cooled, pour them into a mixer and add the salt, honey and peanut oil. If the final result is too grainy, blend more and adjust with oil and honey. The doses are indicative for a fairly creamy consistency but you can modulate the ingredients according to your taste. Blend everything until you get a soft cream. Our homemade peanut butter is ready and all that remains is to consume it "by spoonfuls" or spread on slices of toast.
You could also buy peanuts already roasted in shell or without, but they still need to be baked again because they are generally more raw than we need for the homemade peanut butter recipe. The packaged and salted ones, on the other hand, are best avoided, because, even if you do not add salt to our recipe, it would risk becoming too salty. Better to avoid adding olive oil because with its strong flavor it could be felt in the final preparation. If you prefer, you can replace part of the honey with half a teaspoon of brown sugar.
Let's start preparing the peanut butter cookies putting the soft butter, two eggs, a few drops of vanilla essence and the brown sugar in a container.
We work these ingredients using a spoon or an electric mixer. We continue to turn vigorously until we have obtained a soft cream.
At this point, pour the whole milk, then the 00 flour and the baking powder after having carefully sieved them. We knead the dough to which we have added all the ingredients with our hands.
We continue until the dough becomes very homogeneous, then we combine the peanut butter and the chocolate chips.
In any case, we try not to work it too long to avoid heating it up.
We form a ball with the dough, cover it with cling film and let it rest in the refrigerator for about two hours.
Once the resting time has elapsed, we divide our dough into balls, possibly helping us in this operation with the ice cream dispenser, to obtain balls of the same size.
Now take a baking sheet, cover it with baking paper and arrange them spaced apart, squeezing them lightly with the palm of your hand, then they will flatten considerably during cooking.
We bake the cookies in a preheated static oven at a temperature of 180 & deg for about 15 minutes.
Once ready, take them out of the oven, put them on a serving dish and let them cool, then serve them to our guests.
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