Peanut-Banana Espresso Smoothie

This week I'm back with another recipe I discovered via Pinterest. This is a smoothie from Martha Stewart that had somehow escaped my notice until we crossed paths on Pinterest. I gave it a shot one weekend morning when Josh was out of town. I didn't want to make coffee for one, but I definitely still needed to get a caffeine wake-up call. I thought this might be just the time to try this espresso laced sip. I whipped up a half-batch in my blender, as this recipe serves 2 and as I mentioned I was sipping solo that morning. This is certainly not low on calories, what with the peanut butter, but with the addition of the banana and milk it's full of protein that kept me full and gave me plenty of energy. I used soy milk for my version, since that's what we keep around the house. I figure after that substitution that this hits the mark around 280 calories, which is just under my typical breakfast count so not too shabby on the whole. The espresso definitely provided the perk I was looking for. And on top of everything I've gone on and on about- it tastes great! The combined smooth and creamy flavors of banana, peanut butter, and the rich, almost chocolatey espresso are delicious together. This is a great alternative to the typical fruity-sweet smoothies, and can step in for your coffee and your cereal all in one!

Peanut-Banana Espresso Smoothie
Adapted from Martha Stewart; Recipe serves 2

1 cup plain soy milk
1 tablespoon instant espresso powder
1/4 cup natural creamy peanut butter
1 ripe banana, cut into thirds
1 cup ice

• Blend soy milk, espresso powder, peanut butter, banana, and ice. Enjoy!
  

Creamy or Crunchy? Peanut Butter Granola

I have been finding a lot of inspiration lately over at Everybody Likes Sandwiches and this is just one more recipe that turned out great. Seems like granola has been popping up everywhere, especially since Molly at Orangette posted her recipe for chocolate granola, which is waiting patiently for me on my to-cook list. But this peanut butter granola called out to me with a stronger siren song. And I'm glad I listened. I thought this recipe was really good and Josh loved it. It's also incredibly easy, so if you can stand the heat get in that kitchen and get some in the oven.

Peanut Butter Granola
Recipe from Everybody Likes Sandwiches; Makes about 3 cups












2 1/2 c oats
1/2 c wheat germ
1 t vanilla extract
2 T canola oil
3 T natural peanut butter
2 T brown sugar
3 T chopped chocolate (optional)

• Preheat oven to 325 degrees. In a large bowl, mix oats and wheat germ together. Set aside. In a small saucepan, heat up oil, peanut butter, vanilla and brown sugar over medium high heat and let it all get melty together. Pour hot mixture over oats and stir well, so that everything is covered. You may have to use your hands if your peanut butter mixture is extra stiff. Add chocolate, if using, and mix well.
• Spread mixture on a baking sheet or large glass baking pan and toast in oven for 20-30 minutes, checking on it and stirring it occasionally until mixture is dry. When cool, store in a tightly lidded container.

My notes: I used toasted wheat germ, as that's what I had. I also used regular old jarred peanut butter. Natural peanut butter probably tastes a lot better, but that's what was in my cupboard - and waste not, want not. I omitted the chocolate, want to try Molly's recipe before I go there, but I did toss in a handful of sunflower seeds that I had in the cabinet. This would make a great trail mix. Add in some raisins, dried apple, or banana chips. Maybe some pretzel bites and M&M's. Yummy!

Family Recipes

Lately I've been trying to go through my grandmother's old recipe boxes to see if I can find any interesting things to try. A couple weeks ago I had a strong craving for peanut butter cookies. The last time I attempted to make peanut butter cookies I followed a Martha Stewart recipe, and things didn't come out so well. Call me crazy, but I just don't see why the recipe has you bake them for 18-22 minutes. I kept reducing the cooking time with each batch, but they almost all burned. They were edible, but nothing I even bothered blogging about, I don't think. This time around I decided I should find the cookie recipe my grandmother used. My mom told me she didn't know exactly where it was, but once I found Aunt Minnie's recipe I had the right one. Luckily it didn't take too much searching to find it. These cookies came out much, much better than the previous attempt. I should have added more flour, I think, as the cookies spread to the point that you could barely tell I had fork-pressed them. That didn't affect the taste though, and as soon as I took a bite I new these were the cookies from my childhood. Josh really loved these cookies, and his dad liked them a lot too. I'm going to try and make some more soon, half a batch with peanut butter chips and half with chocolate chips. I didn't even think to ask my mom who the heck Aunt Minnie was until after I had made the cookies. Turns out she is my great, great aunt- my great-grandfather's sister. And turns out she made a mean cookie.

Aunt Minnie's Peanut Butter Cookies
3 cups sugar- half white, half packed light brown
1 cup shortening
1 cup peanut butter
3 eggs
3 cups of flour or more
2 teaspoons baking soda dissolved in 1/4 cup hot water

• Cream shortening and sugars together. Add peanut butter and mix until well combined. Add eggs one at a time, mixing after each addition. Add flour slowly, mixing after each addition. Add baking soda water. Add any additional flour needed until dough is desired consistency.
• Roll dough into small balls, place on parchment lined baking sheet, and press out with fork. Bake at 350 degrees for 8-10 minutes. Cool on wire rack or paper towels.

My notes: I don't really understand the whole soda/hot water thing, but I did as it says and the cookies came out good. I described the way I mixed the dough together because the actual recipe just said roll into balls, press with fork, and bake at 350 for 8-10 minutes. These cookies are honestly different, not to mention better, than any of the other peanut butter cookies I've ever had. I don't bake enough to be able to tell you what it is about the recipe that makes them that way. But really, give them a shot and see how you feel about them. I don't think you'll regret it.