Peanut Butter – T.W.O.

Thai Chicken Zoodles with Spicy Peanut Sauce

Published on April 14, 2015April 13, 2015 by T.W.O.2 Comments

Looking for a flavorful meal…well you can stop looking now. T.W.O. is spicing up your night with this Thai Chicken Zoodles recipe with homemade Spicy Peanut Sauce. It’s even healthy, but nobody needs to know that! Happy cooking!

Ingredients:

-2 tablespoons of grape seed oil
-1 lb. of chicken breast (seasoned with Salt, Pepper, Garlic Powder and Chili Flakes)
– 2 zucchini, julienned peeled
– 1 yellow squash, julienned peeled
– 1 large carrot, spiraled
– 1 red pepper, julienned
– ¼ cup of fresh cilantro, diced
– ¼ cup of green onions, diced

Spicy Peanut Sauce:
– 1 garlic clove, minced
– 4 Tablespoons of Justin’s peanut butter (natural)
– Juice from 1 Lime
– 3 Tablespoons of low sodium soy sauce
– 2 Tablespoons of fresh cilantro, diced
– ½ teaspoon of ground ginger
– ¼ teaspoon of red pepper flakes

Directions:
1. In a bowl, mix together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
2. Heat bbq and cook the seasoned chicken breast until down. Remove and cubed. Cover and set aside.
3. In large bowl, mix zoodles, squash and carrot noodles. Add in chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until noodles are coated.
4. Plate and serve!

And Yes, we used a Talenti container to make our Peanut Butter Sauce…who else uses these containers???

Peanut Butter Chocolate Cupcakes

Published on May 14, 2014June 6, 2014 by T.W.O.1 Comment

Cupcakes have been trendy for the last five years. Everyone has an opinion about each place – the cake part is too dry, the frosting is too much, it needs more sugar, there is too much butter, etc. Well T.W.O. can ensure you with this Peanut Butter Chocolate Cupcake recipe you won’t be disappointed. A glass of milk is required to complete this dessert!

Peanut Butter Chocolate Cupcakes

Ingredients:

– 1 devil food cake mix

– eggs

– vegetable oil

– 2 teaspoons vanilla

– 1 stick butter, softened

– 1 cup creamy peanut butter + 1 Tablespoon

– 2 tablespoons milk

– 1 tablespoon vanilla creamer

– 2 cups confectioners’ sugar

– 3 teaspoons vanilla

– mini peanut butter cups

Directions:

1. Make cupcakes as stated on the box. Add vanilla to the mix. Beat well.

2. Place in muffin tins lined with cupcake holders. Place the batter in the cups. Add a mini peanut butter cup to each muffin tin. Cook as required.

3. While the cupcakes are cooking, beat the butter until fluffy. Add the peanut butter, milk, and creamer. Slowly add in the confectioners sugar and vanilla. Mix until all ingredients make a nice frosting.

4. Once the cupcakes are finished baking and cooled, its time to decorate.

Happy Baking,

Mud Pie Motherload

Published on April 25, 2014June 6, 2014 by T.W.O.7 Comments

Mud Pie has been a traditional birthday cake in T.W.O.’s family since we were babies. These past couple of years, we decided to step up our game and make the motherload of all mud pies. If this doesn’t get your taste buds excited, I don’t know what will. Peanut butter, chocolate, ganache, ice cream, oreo cookie crust and candy….we cover all the necessary ingredients.

Mud Pie Motherload

Ingredients:

Crust:
– 7 Tablespoons unsalted butter, melted
– 1 package oreo cookie box
Ganache:
– 16 ounces bittersweet chocolate
– 2 cup heavy cream
– 3 tablespoons unsalted butter, cut into small pieces
Filling:
– 1.5 quartz chocolate peanut butter cup ice cream, softened*
– 1.5 quartz coffee ice cream, softened*
– ½ cup crunchy peanut butter
– 1 ounce dark chocolate, finely chopped, for garnish
– 4 peanut butter cups, finely chopped for garnish
– 1 heath bar, finely chopped for garnish

Directions:

For the crust:

Coat the inside of a 9-inch springform pan with 1 tablespoon of the melted butter.
Place cookies in food processor and pulse until ground. Add melted butter to the crumbs and mix. Press mixture evenly and firmly into the bottom of the prepared pan and freeze until it’s good and set, about 15 minutes. Meanwhile, take the ice cream out of the freezer to soften and make the ganache.

For the ganache:

Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has melted, about 5 minutes.
Stir gently until smooth then stir in butter, one piece at a time. let cool slightly before using.

For the assembly:

When ice cream is softened, spread one of the flavors of ice cream over the cookie crust and smooth the top.
Spread peanut butter over the ice cream.
Pour half of the ganache over the top and smooth and place in the freezer for 10 minutes.
Remove pie from the freezer and top with the second ice cream flavor.
Pour the remaning ganche on top. Spread evenly.
Top with chopped chocolate candy and put in the freezer. For best results let the pie freeze for 5 hours or over night if possible.
When you are ready to serve, let the pie stand for 5 minutes prior to cutting. Plate and serve!

Happy Baking!

Peanut Butter Rice Crispy Treats

Published on April 18, 2014June 6, 2014 by T.W.O.Leave a comment

Rice Crispy Treats – – they are good! Good is the key word. T.W.O. wants to make them FANTASTIC! So what we are going to do is add peanut butter, coconut oil, chia seeds and peanut butter cups. Thanks to Justin’s Peanut Butter we were able to make a good dessert a FANTASTIC dessert!

Peanut Butter Rice Crispy Treats

Ingredients:
– 4 cups rice crispy cereal
– 3 Tablespoons chia seeds
– 2/3 cups Justin’s creamy Peanut Butter
– 1/3 cup coconut oil
– 1/3 cup pure maple syrup
– 2 teaspoon vanilla extract
– Justin’s Peanut Butter Cups
– 3/4 cup chocolate, melted

Directions:

In a large bowl, combine rice crispy cereal and chia seeds.
In a microwave safe bowl, add peanut butter, coconut oil, maple syrup and vanilla. Cover and heat for 2-3 minutes or until all the ingredients are melted. Stir occasionally during the cooking time to make sure you don’t overcook.
Pour peanut butter mixture over the cereal and chia seeds.
Transfer to a parchment paper lined Pyrex.
Drizzle with melted chocolate and chopped Justin’s Peanut Butter cups.
Place in freezer until set. When it’s ready, use a large knife to cut into squares.
Plate and serve!

Very Berry Dessert with Peanut Butter Granola

Published on March 21, 2014March 20, 2014 by T.W.O.7 Comments

Picture this – a family barbeque with ribs, salad, potatoes and a nice glass of VJB Wine. Sitting outside under the stars in your patio. Dinner has just finished and someone asks – – What’s for dessert? Good thing you prepared this light, refreshing and satisfying dessert – – – Very Berry Cobbler with Peanut Butter Granola. It is easy and pairs well with a hearty dinner. Oh and did I mention – it is in the healthy dessert category! Check it out!

Ingredients
– 2 cups blackberries, washed
– 2 cups raspberries, washed
– 2 Tablespoons cornstarch
– 2 Tablespoons lemon zest
– ¼ cup sugar

Peanut Butter Granola Recipe Here

Ingredients:
– -4 cups rolled oats
– -1/2 cup chia seeds -3/4 cup peanut butter*
–  -1/4 cup coconut oil (melted/liquid)
– -1/2 cups of agave syrup
*T.W.O. loves using Justin’s original peanut butter- so delish!

Preheat oven to 350°

In a bowl, carefully mix the blackberries, raspberries, cornstarch, lemon zest and sugar. Put in a 9×9 Pyrex that has been sprayed with PAM. Top with the Peanut Butter Granola. Cook for about 20 minutes or until the berry juice has bubbles.

Remove from oven and serve with a scoop of your favorite vanilla ice cream.

Happy Baking!

Peanut Butter Cookies

Published on February 13, 2014February 13, 2014 by T.W.O.Leave a comment

Peanut Butter Cookies

As you probably have learned, T.W.O. loves peanut butter. We can have peanut butter in the morning, afternoon and night! We thought we would share one of our favorite peanut butter recipes that have been exchanged between our family members for many years. The cookies are soft flavorful and nutty! Oh, and we can’t forget about the dough….it’s pretty amazing!

Ingredients
– 1 cup crunchy peanut butter*
– 1 cube butter, softened
– ½ cup shortening
– 1 cup granulated sugar
– 1 cup brown sugar
– 2 eggs
– 2 ½ cups flour
– 1 teaspoon baking powder
– 1 ½ teaspoon baking soda

* T.W.O. likes to bake with Skippy, Jiffy or natural peanut butter (oil pre-mixed)

Cream together peanut butter, butter and shortening with a mixer. Add in the granulated sugar and brown sugar and mix well. Slowly beat in the eggs. Make sure to scrape the sides of the bowl, so the ingredients blends well. Add in the flour, baking powder and soda. Once all the ingredients are combined, you should get sticky, thick dough. Chill the dough for an hour or until the dough gets cold.

Preheat oven to 350.°

Remove the dough from the refrigerator. Line your cookie sheets with parchment paper. Take a spoonful of dough and roll into a ball. Repeat until all the dough is used. With a floured potato masher, press down on the “balls”. Don’t smash too much, you don’t want the cookies to burn. If you don’t have a potato masher, you can flatten the cookie with your hand and use a fork to create a criss-cross design.

Place the cookies in the oven for 10-12 minutes. Don’t overcook! Remove from the oven and let it cool on the cookie sheet for 1-2 minutes before transferring them to a wire rack.

Plate the cookies, grab a glass of milk and enjoy!!!

Happy Baking!

Peanut Butter Coconut Popcorn

Published on February 10, 2014February 9, 2014 by twinswithoriginality2 Comments

This past Saturday evening, T.W.O. spent their night in with a delicious home cooked meal, the Olympics and POPCORN! Peanut Butter Popcorn to be exact! And we cooked it the old fashion way- the stove! Instead of using olive oil for the bottom of the pan, we used coconut oil- and WOW, was that an excellent choice. The popcorn had a subtle taste of coconut and was complimented by the peanut butter we decided to add in. Sweet and Savory! We are excited to try what other “mix-ins” we can add next time we make the coconut popcorn. Until then- you have to try this recipe out!

Ingredients

-1 to 1 ½ cup Popcorn kernels
-1 Tablespoon coconut oil
-1/3 cup peanut butter
-Sea Salt

Begin by placing the coconut oil into a medium to high heated sauté pan that has a lid. When the coconut oil is melted, make sure that the entire pan is seasoned with the oil. You don’t want the popcorn to stick or burn. Next, add the kernels to the pan and cover.

The popcorn will begin to pop. Turn off the heat when you start hearing the popcorn to stop popping. We have a rule that if there is more than 5 seconds between the pops, then the popcorn is done- so turn off the heat! Place the popcorn in a large bowl and season with salt.

In a small dish, melt the peanut butter for 20-30 seconds in the microwave. Once melted, pour over the popcorn and mix.

Now it’s time to sit on the couch and watch the Olympics!

Enjoy!

Peanut Butter Granola

Published on February 7, 2014February 5, 2014 by twinswithoriginality2 Comments

T.W.O. has enjoyed starting our mornings off with fruit and yogurt- either Greek or Icelandic yogurt. But there has been one thing missing- granola! So we decided to make out own, healthy version of the nutrient-rich topping! And guess what they decided to flavor the oats with? Yes, that is right- Peanut Butter! It’s just one of the items always in our cabinet- and restocked very often! This dish is not only great to top your yogurt with, but also a great addition to smoothies, cereal, ice cream or just as it is! Plus, it is so easy to make!

Ingredients

-4 cups rolled oats
-1/2 cup chia seeds
-3/4 cup peanut butter*
-1/4 cup coconut oil (melted/liquid)
-1/2 cups of agave syrup

*T.W.O. loves using Justin’s original peanut butter- so delish!

Preheat oven to 350°F. In a bowl, place peanut butter, agave syrup, melted coconut oil and heat up for 15 seconds in a microwave. Mix until the peanut butter mixture is smooth.

Place the oats into a large size bowl and stir in the peanut butter mixture. Combine together (using your hands might make it a little easier!). Make sure to leave some big clusters.

Spread out the granola on a parchment-lined cookie sheet. Place into the oven and bake for about 15-20 minutes, or until golden brown. (The granola might feel soft at this time, but it will harden up once you leave it out at room temperature) Make sure to mix up the granola while in the oven so it bakes evenly. You don’t want just the edges to be brown!

After the granola has reached room temperature and harden, you can enjoy it the way you want! Store the granola in an air-tight Ziploc bag or container.

Enjoy!

Peanut Butter Cups

Published on December 13, 2013December 12, 2013 by twinswithoriginality5 Comments

The idea of making homemade candy might intimidate a lot of people. It sounds difficult, time consuming, and a lot harder than just getting in a car and driving to the market. Well put down those car keys and stay put because T.W.O. has the recipe for you! Candy making can be easy, fun, and tastier than store-bought candy! We decided to take one of our favorite ingredients-peanut butter- and make homemade peanut butter cups! You will never want to buy store bought Peanut Butter Cups after making this recipe!

Ingredients

-1/2 cup peanut butter*
-2 Tablespoons unsalted butter
-2 Tablespoons light brown sugar, packed
-1/2 cup confectioners’ sugar
-pinch of salt
-1 Tablespoon Crisco or butter
-2 to 3 cups chocolate chips

*T.W.O. used crunchy peanut butter, but also suggests using creamy-both are delicious!

First, line a muffin pan with paper liners and set aside. Mini muffin pans can also be used for smaller candy pieces.

Next, add the peanut butter and brown sugar to a medium saucepan. Set over low-medium heat, stirring constantly until the mixture is melted and smooth. When the mixture starts to bubble around the edges, take the pan from the heat and add the confectioners’ sugar in steps, mixing well after each addition. Then add a pinch of salt and mix. Set aside to cool.

While the peanut butter mixture is cooling, place about 1-1½ cups chocolate chips into a microwave safe bowl. Add the Crisco or butter to the chocolate chips and microwave for about 30-45 seconds. Take the bowl out of the microwave and mix. If the chocolate chips are not fully melted, place back into the microwave for a very short time. You don’t want them to burn!

Once melted, spoon the melted chocolate into one well of the prepared muffin tin. Use a paintbrush or the back of the spoon to spread the chocolate about ¾ of the way up the sides of the paper liner. Fill one well at a time so the chocolate doesn’t set before you have time to spread it. Once all the liners have a chocolate coating, place the muffin tin into the freezer for about 10 minutes or until the chocolate has set.

While the chocolate is setting, begin shaping the peanut butter filling. Take about 1 tablespoon (1 teaspoon if using the mini muffin tins) of the peanut butter mixture and roll into a ball.

Then flatten into a patty with a size a little smaller than the diameter of the muffin well bottom. Repeat with the remaining peanut butter mixture and then chill in the freezer for about 5-10 minutes. Once chilled, remove the muffin pan and peanut butter patties from the freezer. Place one patty in each chocolate cup.

Next, place the bowl of chocolate (if left over) plus the remaining chocolate chips back into the microwave to melt. When the chocolate is melted, pour it over each of the peanut butter patties until covered. Once each well is filled with chocolate, put the muffin pan into the freezer for about 15-20 minutes to chill and harden.

When this time is up, take the pan out of the freezer and allow to sit for 3 minutes. Then it is time to take the peanut butter cups out and enjoy!!! There is no doubt you will be enjoying T.W.O. of these!