Tags: almond butter, matzo, matzo brei, Passover, Peanut Butter, strawberries
I wanted to make Egg Foo Yung.
It was cooking class in 6th grade, mid-Passover. The teacher said those of us who observed Passover would be making Matzo Brei and everyone else would be making Egg Foo Yung.
“Can I have a show of hands of those who observe Passover, please?” she asked with an evil glint in her eye.
Caramel Apple and Banana – Peanut Butter Pudding Parfaits with Vanilla Wafer Streusel and a Giveaway! Giveaway Closed.August 25, 2012 at 6:59 am | Posted in Dessert, Fruit, Giveaway, Puddings | 173 Comments
Tags: Apple, Banana, caramel, Parfait, Peanut Butter, Peanut Butter Pudding, Pudding, streusel, Vanilla Wafers
I caved. I finally joined in on the Pinterest craze. Craze is the operative word here because I’ve gone crazy pinning stuff. This is also why I’ve labeled the photo below..in case anyone pins it, so those who see it know what it is without having to read the fine print. It’s also there to draw your attention away from the overexposed topping..but hey, that’s artificial light for ya.
Like I said...crazy..crazed. I wake up to go to the bathroom, I end up pinning for an hour. I pin before work..I pin after work…I get up in the middle of watching a movie or Yankee game..
“I’m going to go pin, ok?”
I can’t surf without pinning. This is why I abstained for so long. I knew this would happen. Fresh air is dwindling.
Everyone says it’ll wear off soon. I seriously question that.
The plus side is, I hated navigating through my thousands of bookmarks looking for specific recipes. Now I don’t have to. They sit in neatly categorized boards with a photo. One click, no searching. Relief.
I also have a great giveaway for you all. Restaurantware.com is offering one of my readers a $50.00 gift coupon code to use on their site. When I made my strawberry panna cotta verrines back in 2011, many people commented and emailed asking where I got the ‘glasses’ I used. Well..they aren’t glasses..they are plastic cups that look like glasses. Granted, I purchased them somewhere else, but Restaurantware.com sells them too, at a better price in bulk.
If you’re a food blogger who doesn’t want to spend a ton of money on real glassware or real silverware..or real most any tableware or serverware, for photo props, this is your place. If you’re a person who loves to throw parties..this is your place. If you’re a person who hates doing dishes..this is your place.
All of their disposable and/or biodegradable stuff is pretty amazing because it’s all beautiful and it all looks real, from bamboo to plastic. They also have a new line of gorgeous porcelain tableware and severware, which you can see HERE.
Every single thing in each photo (outside of the dessert itself – though that is disposable – if you don’t like it!)) in this post is disposable and/or biodegradable, graciously sent to me by Restauarantware.com. Instructions on how to enter this giveaway are below the recipe for these parfaits.
Now..speaking of the recipe, it came to me when I had a craving for peanut butter pudding. As I was stirring away..all of these ideas started popping into my head. Before I knew it, what should have only taken 15 minutes turned into an hour, and I had a bowl of rich caramel bananas and apples and a pan of vanilla wafer streusel sitting in front of me.
Vanilla wafer streusel? Yep…instead of oatmeal, I used crushed vanilla wafers. No, it isn’t weird..it’s pretty awesome. With a vanilla bean or two..some cinnamon, brown sugar, flour and butter, this could be a snack on its own. Try it and see for yourself!
The verdict on these parfaits? “OMG, this is an explosion of amazing flavors”, was one comment. The empty disposable glasses was all the proof I needed to post these. It’s not often I get it exactly how I want it the first time around..so here they are…
Caramel Apple and Banana – Peanut Butter Pudding Parfaits with Vanilla Wafer Streusel
Number of servings depend on the size glasses you use and how much of each ingredient you layer into said glasses
Caramel Bananas and Apples
2 bananas, peeled, split vertically into thirds, and cut into 1-inch chunks
1 medium apple, preferably tart, like a Granny Smith, peeled, cored and cut into 1/2-inch to 1-inch chunks
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 tablespoon butter
pinch of salt
1 teaspoon vanilla extract
Vanilla Wafer Streusel
1 cup crushed (not ground..just pounded in a ziplock bag with a mallet) vanilla wafers
2 tablespoons flour
1/3 cup light or dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice (optional)
pnch of salt
2 fat vanilla beans, split and scraped (place empty pods in sugar for vanilla sugar)
4 tablespoons butter
1. Make Peanut Butter Pudding from recipe linked above. Pour into a bowl and press plastic wrap flat against the top of it to avoid a skin forming. Place in the refrigerator to set up a bit more.
2. Make the caramel bananas and apples. Heat a saute pan over medium-high heat until hot, but not smoking. Reduce the heat to medium, and sprinkle the granulated sugar evenly around the pan, then top with the dark brown sugar. When the granulated sugar starts to liquify and turn golden..start shaking the pan to distribute the heat and sugar evenly. The brown sugar won’t melt as fast as the granulated sugar, but that’s ok. Once the granulated sugar is melted, start stirring the brown sugar into it..it will melt instantly. If you’re worried about crystallization since this is the dry method of caramelizing sugar, stir in a little water or corn syrup with the sugars, then start heating it.
3. Immediately stir in the butter once the sugars are melted and golden brown, then add the chopped apples. Stir for a minute, then add the chopped bananas and salt. Cook until the fruits have softened, but are not mushy, about 3 minutes. Add vanilla extract and pour caramelized fruit and syrup into a heat proof bowl or glass.
4. Make the Vanilla Wafer Streusel. Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper. Place all of the ingredients in a food processor and pulse until crumbly, but it comes together when you squeeze some with your fingers.
5. Spread on a baking sheet, squeezing some together to make clumps, if desired. Bake for 15 to 20 minutes..stirring half way through to make sure it crisps and browns evenly.
6. Assemble parfaits. This is all up to you. Layer each ingredient in glasses or cups, any way you want. I made some with pudding, then streusel, then caramelized fruit, then more pudding, then more caramelized fruit and streusel – lather, rinse, repeat. I also made some with mostly pudding, a thin layer of the caramelized fruit, and a light sprinkle of streusel. I just glopped everything in, but you can make these really beautiful. Enjoy!
To Enter the Restaurantware.com Giveaway, just leave a comment. But first check out their site by clicking the photo below to see all the amazing stuff you can choose from!
For 4 bonus entries (can never leave you without bonus entries!)
1. Like Restaurantware.com on Facebook
2. Follow Restaurant.com on Twitter
3. Follow me on Twitter
4. Tweet this giveaway - Restaurant.com $50.00 gift card Giveaway: http://wp.me/pg5pm-4Qc
Giveaway ends August 31, 2012. I’ll be choosing a winner via Random.org. If the winner does not respond within two days, another winner will be chosen.
Tags: brown sugar, First Love, fruit, Greek Yogurt, Heavy Cream, Jam, Jelly, Milk, Overnight Oatmeal, Overnight Oats, Peanut Butter, Peanut Butter Oatmeal, Preserves, vanilla
I don’t usually go for fads, trends or follow rules when it comes to food. In fact, I don’t abide by any rules when it comes to food. I’ve been known to bake pumpkin pies in June, and I know some people may argue this, but there is NO discernible difference between using fresh roasted pumpkin puree and canned. I’ve tested it many times over the years..and no one..I mean NO ONE, could tell the difference between the pumpkin pie using canned pumpkin and the pumpkin pie using fresh pumpkin. As long as the canned pumpkin is pure, with no additives, it’s fine.
There..I said it, and I didn’t want to wait until Fall to say it.
By the way, did you know most canned pumpkin puree is actually Butternut or Hubbard squash. or a variety of squash, not named pumpkin? Yes, this includes the one that starts with L.
Back to trends and fads in the food blogosphere. I have seen overnight oats all over the place for months now. Normally, I’d steer clear, because, again, I’m not a trendy person. However, I need quick breakfasts because I don’t eat breakfast anywhere near as often as I should, and I’m sick of cheerios, toast or smoothies, when I do.
After seeing Barbara’s (of Barbara Bakes) overnight oatmeal with berries, I decided I really needed to give this a shot. I also decided to blog it because I didn’t bake or cook anything for the KA Stand Mixer winner announcement, and Part 13…ummm…13A. I don’t like putting up posts without something tasty and visual in them.
This is a food blog..well, food/story journal, you know.
I can’t believe I put this photo up. Yeah, I know what it looks like. In fact, artificial light is most definitely not kind to oatmeal in photography. But, a jar tipped over throwing up oatmeal is pretty shitty food styling.
That said, no pretty jars for these overnight oats, because you will be using up the peanut butter at the bottom and around the sides of an almost empty peanut butter jar so everything goes into the almost empty peanut butter jar. If you want to make it look nice for serving to someone(s), spoon it into pretty glasses or bowls..like I did for photos. BUT, off of my blog, it’s getting eaten straight from the jar, then bye-bye jar – into the recycle bin.
Below are a few ways to serve it, some outside the breakfast box.
Double Chocolate Oatmeal with melting chocolate shards
With Cocoa Nibs
On top of soft chocolate ganache 2
Swirled, or mottled, rather, with raspberry jam
This is not a completely healthy version, but if you want to add protein powder, flax, chia seed. hemp, swamp goo, motor oil..or whatever, go ahead – no rules. You can also cut down the calories and make it healthier by choosing the Greek yogurt option and skim milk.
Well, there is one rule, but it’s a general rule to get the right consistency..and that rule is 1 part oats to 2 parts liquid, plus extras of your choice. If you want it thicker, add more oats.
Here’s my version.
Overnight Refrigerator Peanut Butter – Brown Sugar Oatmeal with Jelly or Chocolate
About 2 servings
1 almost empty jar of peanut butter (about 1/4 cup peanut butter left in jar)
1/2 cup old-fashioned or quick cooking oats (I tried both and preferred the quick oats, but if you like more ‘chew’, choose the old-fashioned oats)
2 to 3 tablespoons dark brown sugar
1/2 cup whole milk or any milk you prefer (skim, soy, rice, almond etc)
1/2 cup vanilla bean Greek yogurt or 1/2 cup heavy cream steeped with vanilla bean scrapings and pod (pod removed after steeping, of course)
fruit or jam/jelly/preserves of your choice and/or chocolate chips, chunks (optional). I even added chocolate ganache to the bottom of one glass. No rules! You can go healthy or decadent, or both!
1. Dump the oats in the almost empty peanut butter jar. Sprinkle the dark brown sugar evenly on top of the oats. Stir together the milk and yogurt or steeped cream, then pour on top of the oats and dark brown sugar. If you’re adding chocolate chips or chunks, add now. Put the cover back on the peanut butter jar, tightly, and shake it vigorously. You’ll be stirring it come morning, so this is just a preliminary ‘shake’ to get the oats soaked and dissolve the brown sugar.
2. Put the covered jar in the fridge overnight, The next morning, open up the jar and stir it all together, digging the peanut butter up from the bottom and around the sides. Stir in fruit if you like – raspberries would be great, or swirl your favorite jam, jelly or preserves into it. If you prefer your oatmeal warm, give it a nuke in the microwave for a minute or two. Grab a spoon and dig in! Throw out the jar when you’re done..my favorite part next to eating it.
Note - I stirred extra peanut butter into the oats after they soaked overnight, only because I’m a peanut butter freak. It doesn’t need extra, but it doesn’t hurt if you’re a freak too. Also, I topped it off with some fresh, whipped cream and chocolate. If you want it topped, but healthier, use Greek yogurt.
Double Chocolate Overnight Oatmeal
1/2 cup old-fashioned or quick cooking oats (I tried both and preferred the quick oats, but if you like more ‘chew’, choose the old-fashioned oats)
1 to 2 tablespoons dark brown sugar (taste)
1 cup whole milk or any milk you prefer (skim, soy, rice, almond etc)
1 tablespoon dark cocoa
1/4 cup chopped chocolate
1. Stir together milk and cocoa powder until uniform.
2.In an empty jar..like a mason jar, dump in oats, dark brown sugar, chocolate milk and chopped chocolate. Shake the jar vigorously and set in fridge overnight.
3. Eat right out of jar. I like to microwave it for a few seconds to melt some of the chopped chocolate. Enjoy!
KitchenAid Professional 600 Series 6-Quart Stand Mixer! I really wish I could give everyone who entered one of these mixers. I promise, there will be more great giveaways coming soon! Thank you all for entering!
The Random Number Generator decided that Candace, who’s comment is #224, is the winner!
Congratulations, Candace! I will be sending you an email so you can choose a color and give me your mailing info. As soon as I get it, it will be sent out to you ASAP. If there is no response from you within 48 hours, another winner will be chosen.
One more thing – I’d like to thank Bonnie, of Bonnie Banters, for nominating me for a Food Stories Award! Again, I’m incredibly flattered! Since I was nominated late last month, and have already passed on 5 nominations…I’ll throw in another random fact about me.
When I was a child..having had the luxury of seeing several Broadway shows and listening to my father’s collection of Broadway soundtracks..I decided I wanted to be a Broadway singer. I used to stand on my front door step and belt out tunes like Tomorrow, Memory, One etc. There was one small problem, I couldn’t sing. My poor neighbors.
Tags: Berries, Crepes, Giveaway, National Peanut Board, Peanut Butter, Peanut Butter Cream
I’m a peanut butter freak. You might not have known that because I don’t have a lot of peanut butter treats, sweet or savory, on my blog. Oh, I do have some, like..
- Peanut Butter Caramel Dipped Lady Apples
- Peanut Butter Cheesecake Swirl/Chunk Brownies
- Peanut Butter Milk Chocolate Entremet
- Peanut Butter Pie
- Flourless Peanut Butter Chocolate Chip Cookies with Cinnamon Peanut Butter Cream
- Double Chocolate-Peanut Butter Tart
- Easy Peanut Butter Chocolate Mousse
- Spicy Peanut Noodles in Cucumber Cups
- Peanut Sauce for Noodles and/or Satay dipping
OK, so maybe it’s a little more than I thought.
…but, the main reason I don’t have TONS, is because if I cooked or especially baked with peanut butter as much as I wanted to, I’d eat it all. No giving most of it away, no one slice then ‘into the freezer’, no dumping the rest into the trash – all to eliminate the big gorge. I’ve had an ongoing love affair with peanut butter since I was a child, and no amount of restraint can keep me from it’s creamy or crunchy ‘come hither’ lure. This is why one of the above actions must take place when I do bake with it.
I even keep a jar of peanut butter in my bedroom. Wow, that was kind of embarrassing to admit.
The first crepe in the upper left hand corner ‘went to the dog’ aka me.
So, I’ve got peanut butter desserts and a few savory lunch or dinner peanut butter treats, but what about BREAKFAST? Yes, peanut butter for breakfast!
A few weeks ago, I was contacted by Lakeshia for the National Peanut Board about Promoting Peanut Butter for Breakfast. I was offered a $50 VISA card, plus one to give away to one of you, along with a variety of peanut buttes, and a mug and spatula. Obviously, the VISA card is definitely the biggie, the main lure, the Hell YES, right? Not exactly in my case..all I could think was..
‘Yeah, yeah, just get that peanut butter to me ASAP’
I’ve eaten peanut butter for breakfast, again, since I was a child. It started with the goofy blue suited captain cereal – ONLY the peanut butter crunch version. I think I had that for breakfast almost every day kindergarten through 4th grade. Then that morphed into just a snack I ate straight from the box, while I started my mornings with peanut butter pancakes, or peanut butter french toast (NOT actual peanut butter French toast or pancakes, I just spread peanut butter in between the pancakes or slices, then poured on the syrup). Once I was in High School, if I wasn’t skipping breakfast, which I did most of the time, it was peanut butter on whole wheat toast, with or without apple slices. I still eat that for breakfast to this day.
According to the National Peanut Board;
While 93 percent of Americans agree that breakfast is the most important meal, less than half eat a morning meal every day .Reasons for skipping out often include trying to lose weight or not having the time (That’s me!).
They also mentioned that peanut butter is full of fiber, protein and good fats. Why not eat it for breakfast? However, I’m willing to bet the goofy, blue suited Captain peanut butter cereal doesn’t fit into any of those categories. Funny thing is, as a kid, it tasted SO peanut buttery to me. As an adult, I cannot taste one bit of peanut butter, just a sugary, salty, kind of distant relative of peanut butter. Bottom line, open up a jar, or grind your own..there’s no substitution for the real thing.
Well..I’ve created a breakfast offering (although it can be construed and eaten as a dessert) that I think you’ll all love. This is probably more of a Sunday ‘breakfast in bed’ kind of treat, considering it’s not super quick to put together. Making crepes takes some time, and a little technique, but once you get the hang of it, it starts to move along a lot faster. However, don’t be put off when that first crepe doesn’t turn out. This happens to even the best chefs, hence the saying….
“The first crepe always goes to the dog.”
I think it’s a matter of the pan hitting the right temperature. If you’re new to crepe making, I strongly suggest using a non-stick pan. Actually, I recommend you always use a non-stick pan, no matter how advanced! Much, much easier to produce perfectly golden crepes that don’t stick. Plus, it’ll cut the time in half. The crepe recipe I’m using contains canola oil and skim milk rather than butter and whole milk, so there’s your ‘healthier’ factor. The filling is another issue. Yes, it’s a bit rich, but you’re using a small amount of it to fill each crepe (the beauty of the PB cream is you can adjust the sweetness and consistency to your liking – just taste along the way)..and then fresh berries to top it off..a huge DING on the healthy meter again.
You can splurge and gussy it up a bit, like I did with drizzles of melted chocolate or chocolate syrup on top, and, heck..even a spoonful of whipped cream, plus powdered sugar wouldn’t kill ya.
Who wouldn’t want a plate of these served to them for breakfast? It’s like breakfast out, not in. Go.for.it.
Now to the Giveaway… To help make mornings easier, the National Peanut Board is equipping peanut butter fans with nutritious breakfast tips and recipes at www.PB4Breakfast.com . Visitors are also encouraged to vote for their favorite peanut butter breakfast dishes. For every vote, America’s peanut farmers will donate $5, up to $10,000, to help serve a nutritious breakfast to the hungry.
Photo of above prizes courtesy National Peanut Board
Not only can you help those in need with a click, you also have a chance to win a variety of Peanut Butters and Peanut Butter samples – a mug and spatula, and a $50 Visa gift card by posting your favorite way to eat Peanut Butter for breakfast and sharing away. I will select a winner on March 23rd, 11:59 pm, using random.org. A winner will be announced March 24th. In order to enter this giveaway, you must… 1. Leave a comment here about anything – whether it be my crepes, and/or your favorite way to incorporate peanut butter into breakfast or a way you might incorporate it into breakfast. THEN, 2. Tell the National Peanut Board how you like Peanut Butter for breakfast on the Peanut Butter Fanatic Facebook wall. 3. Vote for your favorite PB for Breakfast recipe, while you’re there. 4. Leave a comment here telling me you did # 2 and #3. Of course I couldn’t leave you without bonus entries.. 1. Like Peanut Butter Fanatic on Facebook 2. Follow me on Twitter @parsleynsage 3. Subscribe to Parsley, Sage, Desserts and Line Drives via email or RSS feed. 4. Tweet this giveaway – I just entered to win a $50 VISA card, a variety of Peanut Butters plus more at http://bit.ly/z5HW3X. #giveaway #peanutbutter Leave a separate comment for everything you did.
Peanut Butter or Plain Cheesecake and Berries Crepes
4 -6 servings
Recipe from Jacques Pepin via Delish
2/3 cup all-purpose flour
2 large eggs
1 teaspoon sugar
3/4 cup skim milk
1 tablespoon corn or canola oil
A little additional oil for greasing the skillet
Peanut Butter Cream
8-oz cream cheese, softened (make it skinnier using Neufchatel or low-fat cream cheese)
1/2 cup plus 2 tablespoons peanut butter *
1/2 teaspoon vanilla extract
1 cup powdered sugar (you can add more or less depending on how sweet you like it. If it gets too thick if you increase the amount, just add more cream or milk)
2 to 4 tablespoons heavy cream, or milk, or soy milk, or almond milk etc.. your choice.
Assorted mixed berries of your choice, sliced or cut up
* If you don’t like peanut butter and want plain cheesecake crepes, omit the peanut butter and use another 1/2 cup cream cheese plus an extra 1/4 cup powdered sugar.
1. Combine the flour, eggs, sugar, and 1/4 cup of the milk in a bowl, and mix with a whisk until smooth. The mixture will be pretty thick. Add the remaining milk and the tablespoon of oil, and mix until smooth. Let sit for 1 hour.
2. In the meantime, make the peanut butter cream. Combine peanut butter and cream cheese in the bowl of a stand mixer, or in a medium bowl if you use a hand mixer. Beat until smooth. Beat in powdered sugar and vanilla and combine until smooth. Drizzle in cream (or whatever milk you’d like) until it’s of a frosting like consistency, and fluffy. Fill a piping bag with a small or medium tip, or a ziplock bag with the end snipped off, with the cream if you want to get fancy, or just cover the bowl and set aside until ready to spoon onto crepes.
3. Lightly grease the bottom of an 9 or 10-inch non-stick skillet with a little oil, and heat the pan over medium to high heat. When it is hot, add about 1/4 of the crepe batter, and quickly tilt and move the skillet so the batter coats the entire bottom of the pan. Move quickly, or the batter will set before the bottom of the skillet is coated, and the crepes will be thicker than desired. If there’s a hole anywhere, just add a little more batter to cover it. Like I mentioned above, don’t be deterred if the first crepe doesn’t turn out.. this is the one usually goes to the dog anyway (In my case..I was the dog).
4. Cook for about 45 seconds on one side, and then turn and cook for about 20 seconds on the other side. As you make the crepes, stack them on a plate, browned side down, so that when they are filled and folded this brown side will be visible. Don’t start making the crepes until you’ve got the filling and berries ready to go, not to mention the ‘crew’ you’re going to serve them to.
5. Pipe or spread about 1/4 to 1/2 cup of the peanut butter cream, in a line, on one side of the crepe (In my photos, I did a little piping twist, which used a lot more filling – this was all for show, unless you love A LOT of filling). Top with a few tablespoons of mixed berries. Roll up gently so most of the berries end up on top – some might get lost in the peanut butter cream. Top with some powdered sugar, a few drizzles of chocolate ganache or syrup and tuck in some extra berries in between each crepe and/or around the plate. Pipe on some whipped cream, if you’re feeling especially ‘splurgy’.
Part 8 of Bad Boy First Love coming in a few short days.