Tuesday, August 13, 2013

Peanut Butter and Jam Cups

Featured Ingredient: Peanut Butter

If tomatoes have basil and beets have goat cheese, jam has a special friend in the food word as well, and that’s peanut butter. It’s a dynamic duo indeed that has inspired many taste buds – both young and young at heart.

That’s why I am so happy to report that I’ve created a muffin tin version of the iconic peanut butter and jam sandwich. These little frosty treats are packed with all of the cherished PB&J flavors. I decided to make them with real berries instead of jarred jam to up the health ante, while whisking the nut butter with evaporated milk makes it easier to pour into muffin tin molds and improves its texture for freezing. If desired, you can use strawberries in lieu of raspberries.

I’ve also included a bonus recipe that replaces the raspberry topping with chocolate for a more decadent tasting treat. These are just as amazing! I like to include some chili powder for a little kick, but this is very much optional.














Many people are now savvy to the fact that high-calorie nut butters are not to be feared because they pack a legitimate nutritional punch. With good amounts of protein, unsaturated fats and assorted minerals, you certainly can make worse dietary choices.

For these recipes, I used the wonderful creamy nut butter from Nuttzo. They pack in seven different nuts and seeds including peanuts, almonds and flax. Plus it’s organic for bonus points. They also have peanut free nut butter options if peanut allergies are a concern for your household. The chocolate infused versions certaintly don't disappoint either. You can learn more about the story of Nuttzo by clicking here.














Ready for another Muffin Tin Mania giveaway? The fine folks at Nuttzo would like to award one of my readers with some of their tasty nut butter. To enter, all you need to do is leave a comment on this blog post that says “I’d go nuts for Nuttzo” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner next Tuesday August 20th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Congrats to Bridge who was randomly selected to win her very own Nuttzo butter. Bridge, just use the contact button above to send my your shipping details. 

PB&J Cups
















3 cups raspberries
2 tablespoons honey
3/4 cup evaporated milk
2/3 cup creamy peanut butter
1 teaspoon vanilla extract

Add raspberries and honey to a food processor or blender container and blend until smooth. Pour raspberry puree into a fine-mesh sieve set over a bowl and press down with a spatula or wooden spoon. Make sure to scrape the puree from the underside of the sieve into the bowl. Discard the seeds.

In a separate bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.

Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with raspberry puree. Place pan in freezer until solid, about 4 hours.

Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.

To serve, let each cup sit at room temperature for a few minutes to soften.

PB & Chocolate Cups

















3/4 cup evaporated milk
2/3 cup creamy peanut butter
1 teaspoon vanilla extract
6 ounces dark chocolate, chopped
1/2 teaspoon cinnamon
1/4 teaspoon cayenne or chili powder (optional)
Coarse salt such as Fleur de Sel (optional)

In a medium sized bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.

To melt the chocolate, stir chocolate in metal or glass bowl over a saucepan of lightly simmering water until smooth. Or place chocolate in a microwave safe bowl and microwave in 25 second intervals until melted, stiring between each intervals. Stir in cinnamon and cayenne or chili powder if using.

Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with melted chocolate. Sprinkle tops with salt if desired. Place pan in freezer until solid, about 4 hours.

Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.


To serve, let each cup sit at room temperature for a few minutes to soften. 

8 comments:

  1. OK, I'll bite. I'd go nuts for Nuttzo!
    I can be found at:
    ilaynay at gmail period com

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  2. I stumbled onto your blog a few weeks ago and I LOVE the concept and that you are Canadian! Have been waiting for a sale on silicone muffin tins before investing in them, but this recipe looks so good I might not be able to wait :)

    PS: “I’d go nuts for Nuttzo”

    SVecera

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  3. I'd go nuts for Nuttzo. Btw, love your blog. I just recently came across it glad I'm a follower. Keep up the great recipes!

    Terry R.

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  4. I'd go nuts for Nuttzo. Definitely sounds like something my small-town grocery won't stock.
    --AndyB

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  5. I’d go nuts for Nuttzo. These look like they would make a delicious blended drink, too.

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  6. I’d go nuts for Nuttzo

    The chocolate pb cayenne cups sound like my fave :3

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  7. I’d go nuts for Nuttzo. I like different type of nut butters so a mixed one sounds great.

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  8. I’d go nuts for Nuttzo! Love but and seed butters. <3

    Michelle D...

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I love hearing from readers, so let me know what is on your mind.