New Peanut Butter Cookbook Celebrates America’s Favorite Spreadby Larry Cox on Sep. 12, 2013, under Uncategorized
Peanut Butter Comfort: recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread by Averie Sunshine (Skyhorse Publishing, $17.95)
Peanut butter has been one of this country’s quintessential comfort foods for more than a century. Averie Sunshine, a blogger who first focused on raw vegan food and yoga, began gathering eclectic dessert recipes a number of years ago. The result is a fascinating collection that proves that peanut butter can be more than just a sandwich spread. For example, it can be an important ingredient in such things as cakes, frostings, truffles, frozen pops and even muffins.
This colorful cookbook is divided into ten basic chapters: A Doughy Start – Breads and Doughy Recipes for Breakfast and Brunch; No Baking, No Problem – No-Bake Bites, Bars and Snacks; For the Love of Bars – Baked Bars, Blondies and Cakes; Calling All Chocoholics – Brownies, Bread, Cake, Fudge and Candy; Cookies Galore; It’s Getting Chilly – Frozen, Chilled, Cold, and Creamy Treats; Pinch of Salt – Savory and Salty ‘n’ Sweet Snacks; Spreading the Love – Frostings, Dips and Sauce; DIY Style – Making Homemade Peanut Butter; and Quickies – Five Recipes in Under Five Minutes.
The recipes are simple, quick and easy. Each is a delicious departure from mom’s PB&J, showcasing the rich, unmistakable flavor of peanut butter but in innovative new ways.
Being a peanut butter lover, I tested three recipes from this cookbook. The Cinnamon Raisin Bread Pudding was a new slant on an old favorite. Since I think a happy home requires a full cookie jar at all times, I whipped up a batch of Old-Fashioned Peanut Butter Cookies and about two dozen Nutella and Oreo Chocolate Cookies.
I recommend this cookbook highly, especially if there is a peanut butter lover in the house.
Although I didn’t test the recipe, I found the Cheater’s Peanut Butter Vanilla Fudge interesting since it requires five minutes to prepare.
CHEATER’S PEANUT BUTTER VANILLA FUDGE
Makes one 9-by-5 inch loaf pan of fudge
8 oz store-bought vanilla frosting (half of one 16-oz store-bought tub)
2/3 cup creamy peanut butter
1 ½ teaspoon vanilla
3 Tbs confectioners’ sugar for dusting (optional)
Prepare loaf pan by lining it with foil and spraying with cooking spray, set aside. Melt the frosting by placing it in a small microwave-safe bowl and heating on high power for about 20 to 30 seconds, or until melted and liquefied — this happens quicker than you think for watch it, then set aside.
Melt the peanut butter by placing it is a medium-sized micro-safe bowl and heating on high power to melt, about 30 to 45 seconds. Stop to stir and if peanut butter has not melted, heat in 10 to 15 seconds until melted and can be stirred smooth.
Pour frosting into the peanut butter, add vanilla, and whisk or stir vigorously to combine. Pour mixture into the prepared pan and place in freezer for 20 minutes, or until set. Fudge will keep for at least 3 weeks in an airtight container in the refrigerator, or in the freezer for up to 3 months.