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NUTTY PEANUT BUTTER GRANOLA
This homemade granola is the perfect balance of crunch, nuttiness, and sweetness. Enjoy it as a snack or topping over your favorite dessert!
Ingredients:
3 cups old fashioned oats
¼ cup chopped nuts/seeds of your choice (walnuts, pecans, peanuts, pepita seeds, etc)
⅓ cup creamy peanut butter
⅓ cup honey
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon oil
⅓ cup mini or regular chocolate chips
Directions:
1. Preheat your oven to 325° and line a baking sheet with parchment paper.
2. Place the oats and nuts in a large bowl.
3. In a small bowl or glass measuring cup, combine the peanut butter and honey. Heat in the microwave in two 30 second intervals (you can also do this over the stovetop in a small pan). Add the salt, cinnamon, vanilla extract, and oil. Stir until smooth.
4. Pour the peanut butter mixture over the oats & nuts and toss until fully coated.
5. Bake for 23-25 minutes, stirring once mid-baking, or until granola is slightly golden brown (if you’re using a metal baking sheet, you might want to lower the baking time to avoid burning).
6. Remove from heat and sprinkle the chocolate chips on top. Let the granola cool completely on the baking sheet without stirring. When the granola is cool, break into chunks.
7. Storage or freeze in an airtight container. Serve over vanilla ice cream or as a snack.
CRUNCHY PEANUT BUTTER CLUSTERS
The perfect balance of rich, creamy, and crunchy, these delicious chocolate clusters will become your new go-to Shabbos favorite.
Yield: about 40 clusters
Ingredients:
12 oz. chocolate chips
1 ½ cups creamy peanut butter
3 cups crisp rice cereal
½ cup shredded coconut
Directions:
1. In a double boiler, melt the chocolate chips and peanut butter. Stir until smooth.
2. Add the crisp rice cereal and shredded coconut to a large bowl. Mix in the melted chocolate mixture and stir until fully combined.
3. Arrange about 40 cupcake liners on a baking sheet. Spray lightly with cooking spray.
4. Use a 1 ½ teaspoon scoop to divide the chocolate mixture into the prepared cupcake liners. Use a spoon to flatten in the cup. Freeze until set. Drizzle with some white melted chocolate for garnish- optional.
TIP: We like them best straight out of the freezer!
DOUBLE CHOCOLATE PEANUT BUTTER BLONDIES
These double chocolate peanut butter blondies combine rich chocolate with creamy peanut butter for a sweet and gooey dessert everyone will enjoy. A perfect addition to any treat lineup!
Yield: about 24 bars
Ingredients:
½ cup oil
2 eggs
2 teaspoons pure vanilla extract
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups dark brown sugar
½ cup white chocolate chips
½ cup brown chocolate chips
1 teaspoon instant coffee
2 teaspoons boiling water, to dilute coffee
1 cup creamy peanut butter
1 ½ cups flour
Directions:
1. Preheat your oven to 350° and line a 9x13 pan with parchment paper.
2. In a large mixing bowl, add the oil, eggs, vanilla extract, baking powder, cinnamon, salt, brown sugar, and chocolate chips.
3. In a cup, dilute the coffee in boiling water and add to the bowl.
4. In a microwave safe bowl or measuring cup, microwave the peanut butter in two 30 second intervals until runny. Add to the bowl with the rest of the ingredients. Mix with a fork until smooth.
5. Add in the flour and mix until combined. Batter will be a bit stiff.
6. Add the batter to the prepared pan and flatten with your hands into an even layer.
7. Bake for 25 minutes. Let cool before slicing into bars.
CHESTNUT & PLUM CHICKEN
This dish combines tender chicken cutlets with the rich flavors of chestnuts, plums, and aromatics, creating a comforting and elegant meal.
INGREDIENTS:
6 butterfly chicken cutlets
1/2 cup all-purpose flour
3/4 tsp kosher salt
Freshly cracked black pepper, to taste
1/4 cup olive oil
2 bags Passion Root Chestnuts
2 large shallots, sliced
4 cloves garlic, thinly sliced
1/2 cup Passion Root Plum Jam mixed with 1/2 cup water
1 cup chicken broth
INSTRUCTIONS:
1. Prep the Ingredients: Slice the shallots and garlic.
2. Prepare the Flour Mixture: In a shallow dish, combine the flour, kosher salt, and black pepper. Mix well.
3. Dredge the Chicken: Coat each piece of chicken in the seasoned flour.
4. Sear the Chicken: Heat the olive oil in a large frying pan over medium-high heat. Sear the chicken cutlets for a few minutes on each side until golden brown. The chicken will not be fully cooked at this stage. Remove the chicken from the pan and set aside.
5. Sauté the Shallots and Chestnuts: In the same pan, add the shallots and chestnuts with a pinch of salt and pepper. Sauté for about 5 minutes, until the shallots soften and break down.
6. Cook the Garlic: Add the sliced garlic to the pan and cook for 1 minute, or until fragrant.
7. Add the Plum Jam Mixture: In a separate bowl, mix the plum jam with the water until smooth. Pour the mixture into the pan, along with the chicken broth. Bring to a boil.
FEATURING
8. Simmer the Chicken: Return the chicken cutlets to the pan, along with any juices from the plate. Nestle the chicken into the sauce, ensuring it is well-coated. Cover the pan and cook on medium-low heat for about 10 minutes, or until the chicken is fully cooked and the sauce has reduced and thickened.
SERVING SUGGESTION:
Serve warm with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce. Enjoy!
