Ode to Peanut Butter

In case you didn’t know, March is proclaimed National Peanut Month. What better way to start a new month than to celebrate by eating, making, or buying something peanut butter flavored? Not only is it a dreamy, creamy, protein-packed powerhouse in a jar, it has numerous health benefits as well.

--Based on 2 Tbsp serving--

• Calories ---10% (190 calories)---Energy!
• Protein ---13% (8g)---Needed to repair body tissues and develop new ones, to maintain fluid levels and to make antibodies which ward off disease and infection.
• Fiber ---8% (2g)---Fiber reduces the risk of some types of cancer, helps control blood sugar levels and may help reduce the level of cholesterol in your blood.
• Vitamin E ---22% (2mg)---Vital antioxidant which protects Vitamin A and body's cells and tissues from damage. Important for the immune system. May aid in the prevention of tumor growth.
• Niacin ---24% (4mg)---Important in the release of energy from the food we eat and the maintenance of healthy skin, the nervous system and the digestive tract.
• Folate ---7.5% (30mcg)---Important for the development of new cells, particularly during growth and pregnancy.
• Magnesium ---15% (52mg)---Important in the building of bones and teeth, creation of protein, transmission of nerve impulses and maintenance of body temperature.
• Phosphorus ---13% (104mg)---Component of all soft tissues. Fundamental to growth and maintenance of bones and teeth.

The History of Peanut Butter

There are many claims about the origin of peanut butter. Africans ground peanuts into stews as early as the 15th century. The Chinese have crushed peanuts into creamy sauces for centuries. Civil War soldiers dined on 'peanut porridge.' These uses, however, bore little resemblance to peanut butter as it is known today.

In 1890, an unknown St. Louis physician supposedly encouraged the owner of a food products company, George A. Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. The physician apparently had experimented by grinding peanuts in his hand-cranked meat grinder. Bayle mechanized the process and began selling peanut butter out of barrels for about 6¢ per pound.

Peanut Butter As We Know It Today

In 1922, Joseph L. Rosefield began selling a number of brands of peanut butter in California. These peanut butters were churned like butter so they were smoother than the gritty peanut butters of the day. He soon received the first patent for a shelf-stable peanut butter which would stay fresh for up to a year because the oil didn't separate from the peanut butter.

One of the first companies to adopt this new process was Swift & Company for its E.K. Pond peanut butter ~ renamed Peter Pan in 1928. In 1932, Rosefield had a dispute with Peter Pan and began producing peanut butter under the Skippy label the following year. Rosefield created the first crunchy style peanut butter two years later by adding chopped peanuts into creamy peanut butter at the end of the manufacturing process.

In 1955, Procter & Gamble entered the peanut butter business by acquiring W.T. Young Foods in Lexington, Kentucky, makers of Big Top Peanut Butter. They introduced Jif in 1958 and now operate the world's largest peanut butter plant ~ churning out 250,000 jars every day!

And Peanut Butter has recently made even more of mark in the food world..it’s no longer possible to just pick from crunchy or creamy, Skippy or Jiff, check out some of my favorite peanut butters!!

• PB & Co. peanut butters are out of this world—make sure to try the Double Chocolate Dreams, White Chocolate Wonderful, and the Cinnamon Raisin Swirl to name a few!
• PB2 is a peanut butter in powdered form—mix it with water and you get a creamy peanut butter ready for eating. This is perfect for travel since it takes up little space in powder form and only needs water to be mixed.
• FitNutz peanut butter is yet another powdered peanut butter mix—if you haven’t tried the powder, don’t shoot it down right away, it’s highly comparable to the stuff in a jar!
• Justin’s Nut Butter comes in convenient squeeze backs for on-the-go snacking or just to make sure you don’t go overboard with a whole jar! My favorite is definitely the Cinnamon Peanut Butter! =)

Do  I already have you craving some peanut butter flavor? How about satisfying it with one of my peanut butter recipes?

• Nut Over Nibbles cookies
• Peanut Butter Bombs
• German Chocolate PB Kisses
• Peanut Buttery Bars
• PB & J Cupcakes
• PB Cup Pie

What is your all-time favorite recipe containing peanut butter??

And of course I couldn’t start the month of March out without celebrating a bit early. Check out my new PB creation!!

Choco-PB Banana Roll

Serves: 8

Ingredients:

• 1 box of Angel Food Cake mix
• 1 1.4-oz box of instant sugar-free(or regular if you choose) chocolate pudding mix—half cup reserved for drizzling.
• 1/2 c cold milk—I used Almond Breeze
• 1 large banana
• 1/4 c powdered sugar, for sprinkling
• 2 Tbsp PB2 or 2 Tbsp creamy PB

Directions:

Preheat oven to 350 F. Mix cake mix and water until combined. Line a 15 x 10 x 1 in. pan with waxed paper or tinfoil and spray with cooking spray. Carefully pour batter evenly over pan. Let bake for 17-20 minutes until cakes springs back and is lightly browned on edges.

Meanwhile take a kitchen towel(or use a pillowcase like me)and sprinkle it evenly with the powdered sugar.

Take cake out and immediately invert on to prepared towel and roll up starting the long way. Carefully move to cooling rack and allow to completely cool, about 45 minutes.

Mix pudding and milk together with wire whisk for about two minutes—let sit for 5 minutes. Add PB2 powder, or if using real peanut butter, melt slightly in the microwave and incorporate into pudding mix..remember to reserve 1/2 c at this point. Slice banana into small slices.

Carefully unroll the cake leaving the towel below it. Spread pudding evenly over inside of the rolled cake, topping with bananas. Re-roll the cake without the towel and let rest for 10 minutes before slicing. Drizzle pudding over individual slices right before serving.

Apple, Spice, and Everything Nice

Just wanted to pop in and say “Hello” and “Happy Saturday!” Many bloggers are over in the beautiful San Francisco and enjoying the Food Buzz festival—I hope that one day I will be able to attend something so relevant to me and of course meet all the wonderful bloggers! Have you ever attended a big foodie bash like Food Buzz??

So if tomorrow by any chance you are planning on a lazy Sunday, I would highly suggest planning on making these. I had this idea brewing in my head for a few weeks and I finally got it down on paper and got to work. What did I dream up this time?

Amazing Apple Pie Rolls…and yes, they are as good as they look. The recipe make 17 huge rolls—almost as big as Cinnabon ones! But that’s the only similarity to Cinnabon, because these babies only have approximately 165 calories per roll—can you say well worth the indulgence?!

I made these in part due to the fact that I haven’t featured an apple recipe yet during the fall, but I have featured plenty of pumpkin ones, so I figured this would be a nice tasty little way to switch things up.

Amazing Apple Pie Rolls

 

Ingredients

• 1/4 c warm water
• 1/4 c I Can’t Believe It’s Not Butter FF
• 1/2 (3.4 oz) instant vanilla pudding mix
• 1 C warm milk, I used Almond Breeze
• 1 egg
• 1/2 Tbsp white sugar
• 1/2 tsp salt
• 3 C bread flour
• 1 c whole wheat flour
• 1 (.25 oz) package active dry yeast
• 1/4 C I Can’t Believe It’s Not Butter FF
• 1/4 c brown sugar
• 4 tsp cinnamon
• 4 oz FF block cream cheese
• 1/4 c I Can’t Believe It’s Not Butter FF
• 1 C confectioners sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp milk, I used Almond Breeze
• 1 large can of SF apple pie filling

Directions

I used my bread machine for the dough, if you choose not to, you’ll have to make it following a method like this.

• In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/4 c butter spread. In another small bowl, mix together brown sugar and cinnamon. Spread evenly over dough.
• Next evenly spread the whole can of SF apple pie filling over rolled out dough.
• Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F.

• Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting. Sprinkle a dusting of cinnamon on the top if you want!!

Have a wonderful November weekend!

Rollin’ Cinnabon to the Curb

What better way to start the week than with a hot and gooey pan of cinnamon rolls to meet you on the way out the door? I decided to try it this week and lemme tell you—it did make a difference! :-) I figured I would try to squeeze in one last Hungry Girl recipe from my Cookbook of the Month, and this one has been calling my name for quite sometime now. And lucky for you, they were a sweet success and mighty cheap to make! I would say these are semi-homemade, so if you have about a half hour to spare, you have no excuse not to make these! Of course if you are a person with no time to bake these whatsoever, you can always head on over to Holey Donuts and try out their delish Cinnamon Buns.(I did a review here.) Also, I have decided these qualify for my Recipe Redo on a Budget.

But first, how the heck did a cinnamon roll even get created? Thought this was interesting!

In the 13^th century Marco Polo opened the spice trade to Europe. Medieval chefs were using cinnamon and the cinnamon was very expensive. Cinnamon rolls are probably descended from their first fritters. There was an English bun called the Chelsea bun that was described in an English cookbook almost exactly like a cinnamon roll. Then in the 1910s a cookbook did an exact recipe for cinnamon rolls. By the 1922 there was a huge fad for delicious cinnamon rolls that everyone could enjoy and everyone did want them. Then in the 18^th century the Philadelphia cinnamon roll was born. With brown sugar, honey, cinnamon, and raisins, it was a new twist on the old favorite. It was brought by the English and German immigrants to America. No one will ever know where the true origin of cinnamon rolls come from, after all, cinnamon and bread are very ancient foods. When foods are used often and for a very long period of time, origins are difficult to discover. While history is fascinating, the taste of cinnamon rolls is a testament to all those who have contributed to the taste of it in the past.

 

Budget Breakdown

• Brown Sugar- freebie
• Pillsbury Reduced-Fat Crescent Rolls- $1.49
• Splenda- $3.85
• Cool Whip Free- $2.99
• Light Butter Spread- $1.75
• Fat-Free Cream Cheese- $2.29
• Salt- freebie
• Cinnamon- freebie
• Butter Spray- $2.29

Total= $14.66  Per Bun= $1.22

*Generally a cinnamon roll from Cinnabon or any fast food place will cost you around four bucks, and not to mention a hefty overdose of calories and sugar.*

Gooey Cinnamon Rolls with Cream Cheese Icing

Makes: 12 

Ingredients:

--For Dough--

• 1 package refrigerated Pillsbury reduced-fat Crescent Rolls
• 16 sprays of I Can’t Believe It’s Not Butter Spray

--For Filling--

• 1/4 C dark brown sugar
• 1/4 C granulated Splenda(or other no cal sweetener of choice)
• 1/2 Tbsp light butter spread
• 1 1/2 Tsp cinnamon
• 1/8 tsp salt

--For Icing--

• 1/4 C Cool Whip Free, thawed
• 3 Tbsp FF cream cheese, room temp
• 1 Tbsp Splenda, granulated

Directions

• Preheat oven to 350 F
• To make filling, combine all ingredients in medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.
• To make icing, combine all ingredients in small bowl and mix until smooth and blended. Place in the fridge to chill and set.
• Prepare a dry surface by sprinkling it with a small amount of flour to prevent sticking. Remove dough from package and knead into a ball.
• Using a rolling pin lightly dusted with flour, very firmly roll out dough into a thin sheet about 8 x 12 inches. Spray the dough’s surface evenly with butter spray.
• Spread filling evenly over dough, leaving a 1/2 in border around the edges.

• Starting with long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal.
• Turn the log over so that the seam side is facing down. Using a very sharp knife, cut log into 12(the original recipe says 8, but I squeezed in 4 more!)being careful not to squish dough.
• Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down the tops of the pieces. Pinch the side seams if necessary.
• Cover pan with aluminum foil. Bake in oven for 8 minutes.
• Remove foil and return pan to oven. Bake an additional 5 minutes, or until rolls have risen and are slightly browned on top.
• Evenly distribute icing over cinnamon rolls and dig in!

Here’s a virtual roll to quell your cravings! (I know you have one now!!)

Video Post Numero Dos!

Yay for video posts! I got two for you today—one for Whole Wheat Fennel Rolls and one for my homemade Rustic Tortellini Soup! I will post the recipes below in case you don’t want to watch me blabber on for 10 + minutes!(Don’t worry I will understand ha!) Have a wonderful Sunday.

 Whole Wheat Fennel Rolls

 Rustic Tortellini Soup

<<Recipes>>

Rustic Tortellini Soup

Ingredients:

• 1/2 C butternut squash, chopped
• 1/2 C zucchini squash, chopped
• 1/2 C diced bell pepper(preferably not green)
• 1/2 C sliced yellow onion
• 9 oz bag of frozen spinach, thawed
• About 8 oz of cheese tortellini pasta
• 6 C beef broth or other broth of choice
• 1 C water, or 1/2 C water-1/2 C red wine
• 1 can of sliced carrots
• 1 1/2 tsp of minced garlic
• 1 14.5 oz can stewed tomatoes
• 2 8 oz cans of tomato sauce
• Seasonings of choice

Directions:

• Chop all veggies(including carrots with a little juice from the can, otherwise strained) and add the a skillet sprayed lightly with cooking spray. Sauté at medium heat until fork tender 3-5 min, adding the minced garlic right before the next step. Then add in both cans of tomato sauce, turn on low and let simmer until needed in the next step.
• In a stockpot, add broth, water, noodles, stewed tomatoes, and spinach—stir together. Put stockpot on another burner and turn on low heat.
• Add the sautéed veggies/tomato sauce to the stockpot, pouring carefully. Once you’ve done that, make sure to give it a good stir.
• Add in seasonings of choice or even a shot of lemon juice, let simmer on low-medium for about 25-30 minutes until heated through. Make sure to keep stirring to avoid things stuck to the bottom of the pan.
• Enjoy!

Whole Wheat Fennel Rolls

Makes: 16

Ingredients:

• 1/3 C warm water (105-115 F)
• 1 Tbsp honey
• 1 envelope (1/4 oz) active dry yeast
• 2 Tbsp fennel seeds + 1 more for sprinkling
• 2 1/4 C all-purpose flour
• 1 3/4 C whole-wheat flour
• 1 cup warm skim milk
• 2 Tbsp olive oil
• 1 1/2 tsp salt
• 1 egg white, lightly beaten

Directions:

• In a small bowl, whisk together the warm water and honey. Stir yeast into the water mixture and let stand until foamy, about 7 minutes.
• In a large bowl and add fennel seeds, all-purpose flour and whole-wheat flour. Whisk to blend, then make a well in the center of the mixture.
• In a small bowl, stir together milk, olive oil and salt. Pour into well of flour mixture, along with yeast mixture. Stir until dough comes together. Knead until smooth, 5 to 10 minutes.
• Place dough in a lightly greased bowl, turning to coat. Cover with a damp, clean towel and allow to rise 45 minutes. Punch down dough, then knead lightly. Divide into 16 pieces, then roll each into ball, tucking any seams under. Place on a large nonstick baking sheet and cover with damp towel. Let rise in warm place for 45 minutes.
• Heat oven to 375°. Uncover dough, brush rolls with egg white, then sprinkle with remaining 1 tablespoon seeds. Bake at 375° for 20 minutes, until lightly browned and hollow-sounding when tapped lightly. Serve warm.

I'll Leave You With This!

Everytime I make these Hawaiin rolls their name, their smell, and their taste bring me to some tropical place. Well that could be because I am feeling sorry for myself as I am stuck inside when the weather outside is unrealistically cold, or because they fill my house with a succulent pineapple aroma and leave a sweet taste on my tongue! When I came across this recipe in a cookbook, I was a little skeptical that a dinner roll with a pineapple taste would go good with an actual meal. I was wrong; it's the perfect complement, and the pineapple flavor is not too overpowering like some kind of pineapple dessert. So as I leave on my journey for California tomorrow(I will be gone a week, probably with no time for the computer), I will leave you will this recipe in hopes that you will try it! Even if no one else is home for dinner, these will not go to waste! =)

Hawaiin Dinner Rolls (Serves 18)
Ingredients:
1 1/4 C pineapple juice, from a can of pineapples
2 pkgs. active dry yeast
1/3 C sugar
1 stick butter, cut up
4 large eggs
1 tsp. vanilla
1 tsp. salt
1/2 tsp. ginger
5 1/2-6 C all-purpose flour

Directions
1] In microwave, heat 1/4 cup pineapple juice (105-115 F) and sprinkle yeast over juice until bubbling.(5 min)
2] In a large w/ electric mixer, beat together sugar and butter. Beat in yeast mixture and remaining juice. Beat in 3 of the eggs, vanilla, salt, and ginger until combined. Add 3 cups flour and beat smooth. Stir in enough flour(about 2 1/2 C) till dough is easy to handle. Turn dough and knead until smooth and elastic.(5 mins) Use 1/2 C more flour if needed.
3] Place in greased bowl and cover about 1 1/2-2 hours. Punch dough down and divide in 1/2. Then divide each half into 9 equal pieces. Form each piece in a ball. Place in 2 greased 9" cake pans. Cover rolls for 1 hour. Preheat oven to 350 F and in a bowl lightly beat the remaining egg. Brush over rolls, and sprinkle with granulated sugar. Bake 30-40 minutes until golden.
*This recipe can also be made into two loaves*