So my body decided it wanted to get sick over the weekend – bad headache, body aches, and major sinus issues that I proceeded to sleep/medicate away yesterday. I am feeling better today, but continue to hydrate and rest. Today is going to be a quick entry so I can go eat some of the homemade chicken noodle soup that hubby made yesterday to make me feel better.
Peanut butter is a major staple in my diet. I just love that creamy, salty, sweet goodness on toast, as a sandwich, as a frosting, straight out of the jar, or as a delicious pudding.
My brand of choice is Jif Natural Creamy…it doesn’t have all the junk in it that regular peanut butter does, but it is more than just peanuts. I have tried the natural peanut butter route and I just can’t do it. This is the closest I can get to that.
About a week ago I was out of peanut butter and the store was out of my fave kind, so I figured I would make my own. It turned out pretty well though not quite as smooth as Jif, but it works wonders in recipes. Unfortunately I didn’t snap a picture so you will just have to use your imagination.
Ingredients
- 2 cups peanuts, roasted (I used blanched peanuts that were roasted and salted)
- 3 tablespoons Agave
- 3 tablespoons Molasses
- 3-5 tablespoons Safflower Oil
- Dash of Salt (optional)
Instructions
- Put all ingredients except oil in a food processor or blender.
- Add oil 1 tablespoon at a time and blend until it reaches desired consistency.
- Store in airtight container.
Notes
This makes a sweeter peanut butter, reduce the agave/molasses to make it less sweet. Other sweeteners can be used in the place of the agave, just experiment with the type/quantity.
Feel free to substitute other oils for the safflower oil. I would recommend peanut oil, canola, or vegetable. Do not use olive oil as that will really alter the taste
Then I decided to experiment a bit with the peanut butter and some other ingredients and made a tasty peanut butter “pudding”.
Ingredients
- 2 tablespoons non-dairy milk (I used Silk Almond Milk, unsweetened)
- 2-4 tablespoons homemade peanut butter (or sub with your favorite store-bought)
- 6 ounces silken tofu
- 2 teaspoons powdered sugar (optional)
Instructions
- Whip all ingredients together in a blender/food processor/hand mixer.
- Pour into two ramekins or other small glass dishes.
- Chill for at least 30 minutes, then dig in.
Notes
Start out with smaller amount of peanut butter and add more to taste depending on how peanut-buttery you want it.
Feel free to skip powdered sugar or substitute with a no-calorie sweetener.
You can also freeze it for 30 minutes-1 hour and make a peanut butter “ice cream”.
Yummy!
Question of the Day:
Do you like peanut butter as much as I do?
Yes, well I thought there had to be someone out there as crazy in love with pb as I am. What is your favorite way to eat it?
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