Chocolate Chip Peanut Butter Blondies

Ingredients:

• 1 cup margarine
• 2 cups white sugar [I used Splenda instead]
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chunky peanut butter [I used creamy peanut butter instead]
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.

2. In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan.

3. Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.

I got the idea for blondies from a cookie run earlier that week — Leia and I walked to Eatzi’s to grab some cookies from their bakery section. In addition to a dozen peanut butter cookies, I also picked up a peanut butter blondie. It was pretty tasty and I pondered whether I could make some myself.

So, I checked AllRecipes’ cookie section and searched for blondie recipes. While there were a fair number of recipes for regular blondies, there were relatively few for peanut butter blondies (why, I have no idea). In addition to the recipe on which I decided, I also considered the recipe for Best Ever Chocolate-Free Blondies but I ruled that one out as I didn’t want to deal with peanut butter chips (at best they tend to resemble peanut butter).

I was pleased with how the blondies turned out, though their consistency was different than I had expected. The blondie which I had at Eatzi’s was fairly chewy but these were flaky in texture. Their texture was almost like that of a thick peanut-butter flavored sugar cookie. I’m curious whether swapping the sugar for Splenda, as I did, had any effect on their chewiness.

I walked over to the peanut butter aisle and looked for the big glass jars of natural peanut butter (for some reason, natural peanut butters always seem to be in glass jars). But, I didn’t see any. I was about to give up when I saw a jar of Carb Options Creamy Peanut Spread. It had a small “Skippy” banner in one corner so it appeared to have a reasonable pedigree. And, while my previous gripe with regular peanut butters had been their sugar content, this one was sweetened with Splenda :).

The other issue I originally had with non-natural peanut butters was their trans fat from partially hydrogenated oils. Now, as it turns out, I later learned that even regular peanut butter may have negligible trans fat content; but, by then, I had become quite accustomed to the full-peanut flavor of natural peanut butter.

Getting back to the Carb Options Peanut Spread, I checked its label and, even though partially hydrogenated oils were listed among the ingredients, the Nutrition Facts portion confirmed that it had no trans fat. I figured that it would probably resemble the taste of regular peanut butter but without all the normal disadvantages; so, I added a jar to my basket.

Upon returning home, I decided to put it to the test. I still had a jar of natural peanut butter in the fridge and so I could compare them directly. It took me a moment to come up with a meaningful procedure, but then I recalled that a peanut butter & jelly sandwich — in addition to being tasty — would work well as a testing platform. So, I pulled out a slice of low-carb bread along with sugar-free jam. Then, I spread some natural peanut butter on half the slice and Carb Options Peanut Spread on the other half. Finally, I spread jam across both sides.

This dual-testing configuration allowed me to directly compare peanutiness bite-for-bite. I also had a glass of water on hand to cleanse my palette in between tastings. I started on the Carb Options side of the sandwich and took a bite. At first, it seemed fine: I could taste both the sweetness of the blackberry jam along with the peanut flavor of the spread. From there, I moved on to the natural peanut butter side — and I couldn’t help but notice a more intense peanut flavor.

I soon finished the sandwich and, while neither side was bad, the natural peanut butter side was more organically peanutty. As I looked more closely on the Carb Options label, I soon realized why it was called merely a “peanut spread” — it only had “65% peanuts”. And, considering that the natural peanut butter (Ingredients: Roasted Peanuts, Salt) was probably 99% peanuts, it was a little disconcerting to ponder what the other 35% was within the peanut spread.

The second stage of my testing battery was the sliced-apple test. I had some apple in the fridge that I had sliced earlier and I had hunch that it could be more nourishing with a little peanut butter on top ;). Once again, I made use of both peanut spreads — some slices had one and some slices had the other. And, even though the natural peanut butter was more intrinsically tasty, the Carb Options spread did have a slight edge in one sense. As it contained partially hydrogenated oils, it was a semi-solid product. So, while the natural peanut butter tended to flop over the sides of the apple slices (and even ooze off), the Carb Options spread obediently remained affixed to the slices as if it was some kind of peanut Jell-o.

Finally, I had to taste the spreads alone, without the influence of other food items. Spoon in hand, I dove in. At this point, there was no contest. The natural peanut butter was creamy (yet grainy) with a pleasant saltiness. And, the Carb Options spread, while resembling peanuts, just didn’t compare. In fact, it was as if I was eating some other food — it seemed like a familiar flavor. Finally, I figured it out: the Carb Options spread tasted just like peanut-flavored butter. Really.

Nutrition line-item for nutrition line-item, these peanut spreads are fairly similar: 190 Calories each, 16g fat (natural) vs 17g fat (spread), 4g net carbs (natural) vs 3g net carbs (spread) and 8g protein (natural) vs 7g protein (spread). So, if I ended up liking the spread more, I could have eaten it without guilt. But, the natural peanut butter was the easy winner in this case.

Since I had some free time yesterday, I decided to give it a shot. The recipe is fairly easy — just three steps — and the only thing to keep in mind is that the recipe needs bite-sized Milky Ways (a typo at one point mentions Fun Size, but the recipe’s reviews confirm that bite size is needed).

Milky Way Peanut Butter Cookies

Ingredients:

• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1 egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 36 fun [bite] size bars Milky Way [If you have Fun Size bars instead, just cut them in half to create bite size.]

Directions:

1. Cream together white sugar, brown sugar, butter or margarine, vanilla, peanut butter and the egg.
2. Add in flour, baking soda, baking powder, and salt.
3. Wrap 1 heaping teaspoon of dough around a bite sized Milky Way candy bar. Bake 13-16 minutes at 350° F (175° C). Let cool 5 minutes before removing from pan.

So, I mixed up the cookie dough and decided on 14 minutes cooking time (well, the directions said 13-16 minutes and 14 sounded like a good mid-point). And even though my oven doesn’t heat that unevenly, I swapped the two cookie sheets halfway through just to be sure.

I took out the cookies after 14 minutes and — as directed by the recipe — I let them cool for 5 minutes. It’s not that they were all that hot, but they needed those few minutes to firm up. And, as soon as the 5-minute timer beeped, I grabbed one and gingerly took a bite.

To my delight, the nougat/caramel had become warm and molten — similar in some ways but even better than a Caramello bar. The cookies turned out even better than I expected and I’m tempted to cookieify some Fun Size Snickers bars later this week :).

What first came to mind was that a sugar-free peanut butter could work well — there’d be the thick texture of regular peanut butter but without the typical sugars to get in the way. But, even though I haven’t been to the supermarket recently, I’m not getting my hopes up about finding such a product.

However, I got to thinking that maybe I should give crunchy peanut butter another chance. I’ve had creamy peanut butter for years and it’s been quite a while since I last had crunchy. Back when I was a kid, I preferred creamy since the nut bits in crunchy would tend to get stuck in my teeth.

So, on our last collaborative grocery run, I had Mike pick up both creamy and crunchy peanut butter for me (just the natural variety for now). Since I still had a few days worth of the old supply, I’ve only tried the crunchy just recently. And I’m not sure if the natural peanut butter itself is a significant factor, but this crunchy peanut butter had some good peanut flavor.

Of course, a spoonful of peanut butter is one thing, but I wanted to do some real-world tests as well. And, I couldn’t really come up with a canonical test for peanut butter. Sure, I could try something like apples with peanut butter (still a favorite of mine), but that only combines peanut butter with one other ingredient.

After some thought, it occured to me that peanut butter & jelly could work well. So, I whipped up an open-faced peanut butter & jelly sandwich for myself (though I actually used sugar free blackberry jam). Having made the sandwich, I paused to consider my testing method. Still, my main concern was whether the crunchy peanut butter would end up stuck in my teeth. So, I decided to not chew carefully to test whether I’d be able to induce some to get stuck.

Pleasantly, the peanut bits were fairly tender and they broke easily as I munched them. And, I didn’t really have any problems with the bits getting stuck. More than that, the peanut bits gave a degree of extra peanut flavor over creamy peanut butters. So, I may do some further testing, but perhaps crunchy peanut butter could become my peanutty spread of choice.

Trans fat is created when liquid oils are turned into solids by adding hydrogen. And, food manufaturers like hydrogenated oils since they don’t separate like liquid oils. However, trans fat is also the worst kind of fat — it raises the “bad ” cholesterol while lowering the “good” cholesterol (even saturated fat leaves doesn’t affect good cholesterol).

You would think trans fat would be included on food labels, but that only goes into effect in 2006. So, in the meantime, you just have to look for “hydrogenated” or “partially hydrogenated” oils among the ingredients.

So, to avoid the trans fat, I went with natural peanut butter (which isn’t hydrogenized). However, I’ve learned that a study by the Agricultural Research Service — a part of the USDA — says that there’s no trans fat in peanut butter (natural or otherwise).

To see if the rumors had any validity, Sanders prepared 11 brands of peanut butter, including major store brands and “natural” brands, for analysis by a commercial laboratory. He also sent paste freshly prepared from roasted peanuts for comparison. The laboratory found no detectable trans fats in any of the samples, with a detection limit of 0.01 percent of the sample weight. […]

When I switched over, it took some time to get used to natural peanut butter; in particular, since its oil is in liquid form, the peanut butter can more easily slide off foods (such as apple slices). And, this study may be reason enough to switch back. In fact, just this weekend, I made an Elvis sandwich with regular peanut butter. And, that made for a tasty sandwich.

But, after tasting some regular peanut butter with a spoon, I realized that it didn’t quite have as much peanut taste as the natural peanut butter. I couldn’t quite put my finger on it, but I soon realized that the sugar in the regular peanut butter may have masked some of the peanut flavor. So, I may look for some regular peanut butter next time I’m in Target, but I’m not sure if sugar-free regular peanut butter even exists ;).

According to The Presley Family Cookbook, the sandwich eaten by Elvis contained only peanut butter and bananas (which was then pan-fried, of course). However, the chef from Peanut Butter & Co (the guest on Sara’s Secrets) spoke of a variety with bacon as well. And that sounded mighty tasty.

So, during my trip to Super Target on Friday, I picked up some bacon and bananas (we already have peanut butter and Mike has some honey). The bananas were a bit green around the edges, at the time, but they were just perfect by today (small brown speckles here and there). So, Mike and I decided to embark on the Elvis adventure.

We started by frying the bacon and, as a non-bacon-connoisseur, I was surprised by how much the bacon shrank during cooking (some 10-inch pieces shrank to about half that size). The bacon happened to be low sodium, but I’d be kidding myself if I were to say that it made a difference to the overall healthiness of the dish ;).

As Mike kept watch of the bacon, I prepared the bread — which was just a matter of buttering the outside of each slice and spreading peanut butter on the other side of one slice (so, invariably, some slices end up butter-side down on the cutting board). I then sliced a banana length-wise and placed those pieces onto the peanut-buttered sides.

Once the bacon was ready, I placed the bacon on top of the banana (which, of course, was on top of the peanut butter). Each sandwich was about to hold about four slices of bacon. And, I drizzled some honey on top of the bacon to finish it off. After that, we grilled them grilled-cheese style in the pan.

Sure, Velvet Elvises are good, but the bacon is a really nice touch. In particular, its oily saltiness goes very well with the peanut butter. And, the honey gives balance to the sandwich’s sweet-vs-savory nature.

Believe it or not, Mike and I each had two of these artery-busting monsters. And, man, they were fantastic. We both agreed that we’d have to make them more often :). Though the recipe is fairly straightforward, here's also the official version from the show:

The Elvis

Recipe courtesy Peanut Butter & Co.
Show: Sara’s Secrets
Episode: All About Peanut Butter

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 sandwiches

Ingredients

• 2 tablespoons butter, softened
• 8 slices white bread
• 1/2 cup smooth peanut butter
• 1 large, ripe banana, sliced
• 1/4 cup honey
• 12 slices bacon, Sauteed until crispy (optional)

Preparation:

Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.

Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

Here’s what Julie Messerer from Hoquiam, Washington had to say about this product. “The peanut butter is on the outside with a chocolate filling inside. Reese’s is my favorite candy bar (my husband’s, too), and we both agree that it’s too much peanut butter flavoring. We couldn’t taste any chocolate! We’ll stick with the original Reese’s. […] ”

So, on account of the peanut-butteryness, they consider it a “Miss”. But, come on, how could any product have too much peanut butter? Of course, with as much sugar as they probably have, I don’t think I’ll be buying any except perhaps for Halloween festivities (if they last that long). I, for one, welcome our new peanut butter overlords.

Chocolate Peanut Treats

Ingredients:

• 3/4 cup graham cracker crumbs (about 12 squares)
• 1/2 cup butter or margarine, melted
• 2 cups confectioners’ sugar
• 1/2 cup chunky peanut butter [I’d probably go with creamy]
• 1 cup (6 oz) semisweet chocolate chips

Preparation:

In a bowl, combine cracker crumbs and butter; mix well. Stir in sugar and peanut butter. Press into a greased 8 inch square pan. In a microwave or double boiler, melt the chocolate chips and stir until smooth. Spread over peanut butter layer. Chill for 30 minutes; cut into squares. Chill until firm, about 30 minutes longer. Store in the refrigerator.

But, there’s no need to feel guilty about the extra fat — peanut oil is one of the good fats :). As a monounsaturated fat (just like olive oil and canola oil), it helps to lower LDL cholesterol (the bad cholesterol) and raise HDL cholesterol (the good cholesterol).

Most regular peanut butter is made through hydrogenating the peanut oil (which makes the peanut oil semi-solid at room temperature). However, the hydrogenation process creates trans fats — the worst kind of fat. Trans fat tends to raise the bad cholesterol while not raising the good cholesterol (even saturated fat, which isn’t particularly good for you either, raises both the good and bad cholesterol).

In terms of peanut butter, choosing full-fat peanut butter would be a healthy decision. Or, if you’re up for it, full-fat natural peanut butter would be even more healthy (since, without the hydrogenation, it has no trans fat).

As it’s described on the site, “hosted by Gale Gand, Sweet Dreams brings you delectable desserts on a daily basis”. Though they’re not particularly good for me, I do enjoy desserts from time to time (and, if I’m going to do something, such as bake, I may as well do it well).

Sweet Dreams is well-intentioned and the recipes produce fabulous desserts (they look delicious on tv, at any rate). And, that’s the rub — the show is geared towards people who already have a knack for baking but just aren’t up to speed on desserts in particular. So, for newbie cooks such as myself, some of the recipes are just useless in their complexity.

But, that's not always the case — and that's where these Peanut Butter Balls come in. They look hella-easy to make (I was about to use the phrase “easy to bake”, but there's not even baking involved) and I think that even I could make these. Anyhow, the recipe:

• 18 ounces peanut butter
• 1 (16-ounce) box confectioners’ sugar
• 1 1/3 cups graham cracker crumbs
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 12 ounces milk chocolate, melted

In a large bowl, combine peanut butter, confectioners’ sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.

• Yield: 32 balls
• Prep Time: 1 hour
• Cook Time: 3 minutes

The recipe also includes a sub-recipe for homemade peanut butter, but that seems like it might be more trouble than it’s worth :-/. I think I'll just stick with natural peanut butter for that role.