Peanut Butter & Chocolate Squares

Peanut Butter Squares

OMG! Well what can I say, if you love Peanut Butter like me these are delicious. They are also very light and cut up into small squares they are only about 70 calories per square, so in my book that’s a guilt free treat with my cup of coffee.

We always have a little treat on a Sunday, it’s something to look forward to while we relax and chill after our working week. Peanut butter is a good source of protein, fiber, folate, phosphorus, potassium & magnesium. And yes, peanut butter does have fat, but the fat is monounsaturated, which is more cholesterol-friendly.

I first saw this recipe from a Diabetic Website https://diabeticgourmet.com/ when my mum was a Diabetic, unfortunately I never got round to making them for her. This recipe I change a little to suit our sweet tastes….lol!

Makes 16 small squares

60g Butter

120g Caster Sugar (Splenda if diabetic)

40g Light Brown Sugar

100ml skimmed or semi skimmed milk

60g Peanut Butter

1 tsp vanilla extract

1 egg

120g Self Raising Flour

90g Rolled Oats

1/2 tsp baking powder

Pinch salt

120g Chocolate Chips

1. Beat the butter, caster Sugar and brown sugar until well combined.

2. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking powder and salt until blended. Stir in chocolate chips.

3. Spread mixture evenly into a 9 x 9-inch baking pan covered with greaseproof paper. Bake in preheated 170 deg oven for 25 minutes or until a knife inserted near center comes out clean. Leave to cool on wire rack. Cut into squares.

4. Store in airtight container at room temperature, will be best for up to 3 days.


Nutty Energy Balls

As the Covid19 Lockdown is slowly and gently easing, we are now allowed to travel to the mountains again. We have longed to get back outdoors and into the picturesque landscape we call home. The Scottish Mountains are my headspace, a place where I grow, think, be at peace, laugh and get fitter…lol! To read more about the Scottish Munros, Corbetts, Grahams etc, head over to my travel post https://theweecaledoniancook.com/2020/07/08/a-list-of-scotlands-mountains/.

Anyway, back to food, my first passion. To walk or climb the Scottish Mountains you need energy firstly (then waterproofs…lol), so I made these to pack and take with us for a wee boost when needed. Great for a pre workout snack too & also Gluten Free.

Nutty Energy Balls

Makes about 16

For the Balls:-

4 heaped tbsp of Crunchy Peanut Butter (good quality, I use Whole Earth)

200g chopped mixed nuts & raisins (I used a food processor to chop finely)

2 tbsp Icing sugar

Coating/Topping:-

Choice 1:-

Dark or Milk Chocolate, 1 tbsp Butter – Melted together

Chopped Pistachios

Choice 2:-

Butter icing – Icing Sugar 80-100g, 1 tbsp butter – Melted together

Desiccated Coconut

  1. Place all ball ingredients into a bowl and mix together until combined. You may find it best to us clean hands for this. Take a tsp size and roll into a ball.
  2. Dip the rolled balls into your wet mixture of choice and then roll into the coconut or pistachio toppings to coat. Place onto a greaseproof lined baking tray and refrigerate to harden.
  3. These can be stored for up to 2 weeks in an airtight container. Enjoy!

Of course you can use any coating or topping you like.

Enjoy these bite size energy boosters

Satay Chicken skewers

 

Decided to have a chinese nibble tonight, and you can’t have chinese without peanut satay….I just love peanut sauce.  Having my Crisper plate I decided to try this plate instead of on my griddle and yip it cooked the chicken amazingly well, in only 8 minutes too….browned on both sides.

 

Made 6 skewers

2 Chicken Breasts cut into large strips or small pieces

2 tbsp soy sauce

2 tbsp squeezed lime juice

1 tbsp honey

1 tbsp Sriracha sauce

2 tsp ground ginger

2 cloves garlic minced

 

  1. Put all of above ingredients (except the chicken) in a bowl and mix together.
  2. Add in the chicken and toss to coat, leave in the fridge overnight preferably or for at least 4 hours to marinate.
  3. When ready soak the wooden skewers and thread the chicken onto the skewers.
  4. Preheat the crisper tray for 3 minutes, then place the skewers onto the plate and cook on crisper setting for 8 minutes…..no need to turn.
  5. Serve with some Peanut Dipping Sauce. (I used shop bought)

 

 

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Slow Cook Peanut Butter Chicken

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O.M.G……if you love peanut butter and chicken you will love this…….even more so when the chicken just tears apart after being slow cooked……..melt in your mouth heaven.

 

Makes 2 servings

2 chicken breasts

2 tbsp peanut butter (smooth or crunchy…your choice)

1 tsp honey

1 tbsp soy sauce

1 clove garlic, minced

1 tbsp chilli paste

1/2 cup almond milk

1 red pepper – chopped

Salt & pepper to season

handful of coriander finely chopped for garnish

2 tbsp chopped peanuts for garnish

 

  1. Add peanut butter, honey, soy sauce, garlic, chilli paste and almond milk to an ovenproof dish or slow cooker and whisk until sauce is well combined.
  2. Place seasoned chicken breasts and peppers into dish and cover with the sauce. Cook on Slow Cooker setting for about 7.5 hours.
  3. Remove from oven and shred chicken with 2 forks, then return to the oven for a further 1/2 hour.
  4. Serve with your favourite rice and garnish with coriander and peanuts. YUMMY!

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Crunchy Peanut Butter Chicken

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If your anything like me……I Love peanut butter, so when I saw this recipe being executed on TV I just had to try it. I have adjusted the ingredients slightly to suit our tastes and I have to admit it’s bloody lovely!   This will soon be a staple recipe in my household I think.

You can serve it with some rice for a dinner, or even just on a toasted open baguette (which we done) or even as a filling in a wrap for lunch, its very versatile.

 

Makes enough for 4 people

For the Chicken Thighs and marinade:-

500g chicken thighs cut into strips

2 tbsp soy sauce

1 tsp cornflour

1 tbsp peanut oil

For the Sauce:-

1 tbsp balsamic vinegar (good quality one)

80g peanut butter – crunchy

1 tsp soy sauce

2 tbsp sesame oil

1 tsp sichuan peppercorns – toasted and ground (you can use rainbow peppercorns too)

2 tbsp peanut oil

2 red chillies – chopped finely or 2 tsp dried chillies

4 spring onions – finely chopped

2 garlic cloves – crushed

1 inch root ginger, finely chopped

 

  1. For the marinade for chicken thighs – Mix the soy sauce, peanut oil and cornflour in a bowl, add the chicken and ensure coated evenly, allow to stand at room temperature for at least 1/2 hour.
  2. Meanwhile for the sauce, combine together balsamic vinegar, peanut butter, soy sauce, sesame oil and peppercorns until smooth. 20170720_205056
  3. Heat a wok or large fry pan over a medium to high heat, add the peanut oil to heat through until pan is coated, then add in the chillies, ginger and garlic cook for about 1 minute.
  4. Add in the marinated chicken and cook until chicken is browned all over. Add in the spring onions and the sauce mixture coating all the chicken pieces, cook for a further 2 minutes.     20170720_205102
  5. Serve with your choice of accompaniment.

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Satay Stir Fry Sauce

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Another one of my must makes this year is Satay Sauce, and yay…I’ve done it! So simple and healthier than shop bought versions. I went for a mild version tonight, but I also think that adding a little chilli or tobasco could work just as good if you wanted a little kick to it.

 

Makes enough for 2 portions of stir fry.

3 tbsp Peanut butter – I used Whole Earth Crunchy as I like the bit of crunch, but you can use smooth and any brand you wish.                                                                                                                                                                                                 1_pb-crunchy

2 tbsp Soy sauce

1 tbsp Light Brown sugar

1 tsp garlic powder

1 tsp sesame oil

1 tsp peanut oil

2 tbsp lime juice

 

  1. Put everything in a microwave jug with 2 tbsp water and microwave for 1 minute. Stir and add to your stir fry.

As easy as that!   Yummy!

 


Chocolate Cake with a Gooey Peanut Butter Centre

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Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!

Makes 2

100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)

50g Butter

1 medium egg

1 medium egg yolk

40g light brown sugar

20g Self Raising Flour

 2 tbps Peanut Butter

Cocoa powder for sprinkling

Icing Sugar to decorate

  1. Pre-heat oven to 200 deg.
  2. Melt chocolate and butter in a pan gently and combine.
  3. In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
  4. Then add in the chocolate mix to the egg mix and combine together                                   20160508_164826
  5. Fold in the flour to the mix.
  6. Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins. 20160508_164833
  7. Pour in half of the cake mixture into each ramekin
  8. Place 1 tablespoon of smooth peanut butter into each ramekin                                                   20160508_165325
  9. Pour the remaining cake mix on top of peanut butter
  10. Bake for about 11-12 mins in centre of oven.
  11. Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!

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