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Tuesday, March 4, 2014

Peanut Butter: Not Just Eaten From a Jar

Happy Tuesday everyone! The northeast dodged a snow bullet yesterday, and we've got high hopes for spring. In the meantime, with all of the hooplah of Mardi Gras and upcoming Purim, we've forgotten to celebrate an important holiday: March 1st was National Peanut Butter Lover's Day. Thus, as a lover myself, I've got a few recipes to celebrate (better late than never). But before we do, a photo of my addictively delicious brown butter cupcakes, exploding with rainbow sprinkles, and topped with a dreamy cream cheese-mascarpone frosting.

Now pass me the peanut butter and a spoon!

Double Chocolate-Peanut Butter Chip Brownies
Jennifer Wells

  • 3 sticks ( 3/4 pound) unsalted butter, cut into tablespoons, plus more for greasing
  • 3/4 pound semisweet or dark chocolate, finely chopped
  • 3/4 cup plus 2 tablespoons white rice flour
  • 3/4 cup tapioca flour
  • 1/2 teaspoon kosher salt
  • 6 large eggs
  • 3 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 cup peanut butter chips
  • 1/2 cup semisweet chocolate chips
  1. Preheat the oven to 350°. Lightly grease a 9-by-13-inch metal baking pan.
  2. Place the 3 sticks of butter in a heatproof bowl and set the bowl over a saucepan of simmering water (the bottom of the bowl should not touch the water). Melt the butter, stirring occasionally. Add the chopped chocolate and stir until melted. Remove the bowl from the heat.
  3. In a small bowl, whisk the rice flour with the tapioca flour and salt. In a large bowl, whisk the eggs with the sugar and vanilla until blended. Fold in the dry ingredients until incorporated, then fold in the peanut butter chips and chocolate chips. Fold in the melted chocolate mixture. Scrape the batter into the prepared dish.
  4. Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester inserted in the center of the brownies comes out with a few moist crumbs attached. Transfer the pan to a rack and let cool completely before turning out the brownies and cutting them into bars.
MAKE AHEAD The brownies can be stored in an airtight container at room temperature for 3 days, or wrapped in foil and frozen for up to 1 month.

Peanut Butter and Chocolate Balls
Carrie Beilke

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups cornflakes cereal
  • 2 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
  • 2 cups dry milk
  • 2 cups powdered sugar
  • 15 ounces semisweet chocolate, chopped
  1. Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
  2. Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

Peanut Butter and Jelly Bars
Ina Garten

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (18 ounces) raspberry jam or other jam
  • 2/3 cups salted peanuts, coarsely chopped
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Happy baking!

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