chocolate peanut butter

chocolate peanut butter

The lovely Deb, of smittenkitchen.com, always posts great recipes but there are a couple that stand out in my mind; recipes that lured me in with just a picture, induced wild fits of drooling and spontaneous grocery store expeditions. Bread and tomatoes. The incomparable chocolate peanut butter cake. Chocolate peanut butter. Statistics point to a shared love of chocolate + peanut butter. Also common ground? Enjoyment of chocolate + nut spreads eaten with a spoon.

peanuts in the food processor

To be honest, I’ve only eaten this spread by the spoonful. Why dilute it’s pure, intense chocolately goodness with a silly piece of bread or a ridiculous cracker?

Chocolate peanut butter + spoon = dessert

The End.

 

you might like:
  • I really struggled with this one. Not that it was difficult, no, it's just that I have a butter (and therefore, cream) phobia that kicks in from time to time. So this pie was setting off all sorts of alarm bells in my brai ...

  • It all started with a simple recipe. 1 cup peanut butter 1 cup sugar 1 teaspoon baking powder 1 egg Stir. Bake. Eat. So easy, I had a pan in the oven in under 10 minutes. It's absolutely my f ...

  • *interrupting the scheduled post of "Meatball" Subs to bring you this ice cream* Three of my favorite ingredients have magical transformation powers. If you whirr them in a blender, then churn them in an ice-cream maker ...


Chocolate Peanut Butter (adapted slightly from smitten kitchen)

2 cups raw peanuts

1/2 cup unsweetened cocoa powder

3/4 cup powdered sugar, up to 1 1/4 cups

1/4 teaspoon salt, or to taste

3 tablespoons grapeseed oil

Preheat oven to 400 (I used a toaster oven).

Spread the peanuts on a cookie sheet and roast for about 10 minutes, until darkened, stirring about halfway through.

Transfer peanuts to a food processor and grind for about 5 minutes. They’ll become a paste, then liquefy. Scrape down the sides, then add the cocoa powder, sugar, salt, and oil. Process for another minute. Taste for salt and sugar.

Store up to a week in the refrigerator.


 



Leave a Reply

Your email address will not be published. Required fields are marked *