Cook Local: DIY Crunchy Peanut Butter

March 2, 2015 § 1 Comment

If you were following along with last week’s user test of Alice Medrich’s Peanut Crunch Brownies, then you might recall that I found myself sans a key ingredient when it came time to make said brownies. Yup, not a spoonful of crunchy, salted natural peanut butter in the house. Crap. While I will happily make peanut butter treats for other people, I’m not really a fan (see my post about PB&J cookies). Pecan Butter? Yep! Almond butter? Bien sûr! But peanut butter? Meh. And yet, I’m willing to keep giving it a chance when the opportunity to try out some new sweet recipe happens along.

What I did find was a tub of unroasted, unsalted peanuts. (And no, I have no idea why. I’m sure there was a get-around-to-it recipe that inspired that purchase.) Hey, when life gives you peanuts…well, you know what to do. For those of you are peanut butter lovers, well, today is your day. Seriously, it’s National Peanut Butter Lovers Day, so get inspired to DIY!

DIY crunchy peanut butter

DIY crunchy peanut butter

Making peanut butter at home is super-easy and has the added benefit of letting you tweak the sticky stuff to your liking. And good news for those of you following diets that limit your salt or sugar intake: you don’t have to hunt down commercial peanut butter brands when you can make your own — fresh! (Low FODMAPs folks, rejoice! You can use simple syrup, golden syrup, or maple syrup to sweeten your peanut butter!) When you DIY, you can have it your way.

Recipe: DIY Crunchy Peanut Butter
This recipe makes 8 ounces of peanut butter, which is enough for a batch of Peanut Crunch Brownies, with a little left over for noshing while you wait for the brownies to bake. For a creamy peanut butter variation, skip steps 4 and 5 and just grind the whole batch of roasted peanuts.

Ingredients:

8 ounces unroasted, unsalted peanuts
Liquid sweetener (optional): rich simple syrup, honey, golden syrup, maple syrup, or agave nectar
Salt (optional)

What you need:

Half sheet pan, lined with parchment paper
Food processor
Rubber spatula
Measuring spoons
Small mixing bowl

How to:

  1. Preheat oven to 325° F. Arrange the peanuts in a single layer on parchment paper-lined sheet pan.
  2. Roast peanuts for 10-12 minutes, turning the pan and stirring peanuts so that they color evenly.
    Can you see it? Peanut butter waiting to happen.

    Can you see it? Peanut butter waiting to happen.

    I like a light roast with a golden color. If you like a more roasty flavor, you can roast the nuts for as long as 15 minutes. Make sure you turn the pan and stir the nuts at five-minute intervals. You don’t want to roast them too long, or they’ll take on a bitter flavor.

  3. Let nuts cool to room temperature.
  4. Place 1.2 ounces (about 3 rounded tablespoons) of roasted nuts in the food processor and pulse until chopped.
    Making the "crunchy" part of crunchy peanut butter

    Making the “crunchy” part of crunchy peanut butter

    In my food processor, this took about 8 pulses, give or take. Want smaller pieces? Pulse more.

  5. Remove chopped nuts from the food processor and set aside.
  6. Place remaining peanuts in the food processor bowl, attach the blade and lid and process until smooth, 4 to 5 minutes. Stop the processor about halfway through (at the 2 to 2½ minute mark) to scrape down any crumblies from the side of the bowl.
    After 45-60 seconds, you’ll have peanut “powder,” and after 1½ minutes, you’ll have a crumbly “dough.”

    After 90 seconds of processing

    After 90 seconds of processing

    Keep going. After about 2 minutes, you’ll have peanut paste, at which point you’ll want to scrape down the bowl.

    Nope, not ready yet.

    Nope, not ready yet.

    I usually let my peanut butter go about 5 minutes so that it’s realllly smooth.

  7. Scrape the smooth peanut butter from the food processor bowl into the mixing bowl and add the chopped peanuts, mixing with a rubber spatula to combine.

    Fold the chopped nuts into the creamy peanut butter

    Fold the chopped nuts into the creamy peanut butter

  8. Optional: Add salt to taste.
    Taste the peanut butter first. Does it need salt? If so, start with ⅛ teaspoon. Sprinkle the salt on top of the peanut butter, mix in thoroughly, then taste. You’ll taste the salt on the back of your palate, so take a minute for the flavor and saltiness to register before deciding to add more. Be conservative when adding more salt: sprinkle on a pinch (or 1/16 teaspoon), mix it in, then taste. Repeat until your peanut butter has the right amount of saltiness for you.
  9. Optional: Add liquid sweetener to taste.
    Choose your sweetener: rich simple syrup, agave nectar, and honey are good options

    Choose your sweetener: rich simple syrup, agave nectar, and honey are good options

    I think peanut butter needs a little sweetening, to balance any salt added and to complement the roasted nut flavor. Start by drizzling 1 teaspoon of the sweetener of your choice over the peanut butter, mixing it in thoroughly and tasting. Need more? Add in another ½ teaspoon and taste again. You know the drill. I used 1½ teaspoons of rich simple syrup (4 ounces of organic cane sugar combined with 2 ounces of water, brought to a boil, then cooled.)

  10. Store your peanut butter in a covered container in the refrigerator.
    It should keep for about two months.
  11. To soften chilled peanut butter, spoon peanut butter into a microwave-safe container and heat for 15-second increments at 50% power.on-a-cracker

User Testing Gluten-Free Peanut Crunch Brownies

February 28, 2015 § 3 Comments

I love cookbooks. Some people collect animal figures, vinyl records, or jewelry. Not me. Nope, I collect cookbooks. Not intentionally. I mean, it didn’t start out that way, but after 30 years of acquiring cookbooks, I think it’s fair to say that I have a collection. Ever since I was a kid, I’ve loved the possibility that exists within cookbooks: a pretty cake that might taste even better than it looks, the slow-cooked scrambled eggs that I’ll linger over on a Saturday morning, or the yeasted waffles for Sunday night breakfast-for-dinner dinner.

Some old favorites and new additions

Some old favorites and new additions

When I was about seven years old, I discovered the cookbook section in my local library, and I’ve been hooked ever since. Poring over each colorful baking book was not only about what I might make, but also what I might learn. Without Food Network and the interwebs to rely on for visuals (it was the olden days), cooking was a trial-and-error experience.  More often than not, it was error, but cooking is something that you learn by doing — and often screwing up — not just by reading about it.

I know people who are fearless cooks — those who will dive right in and try a new recipe on the first read-through or just throw ingredients together without any attachment to the outcome. I’ve never been that kind of cook; I like the guidance of a cookbook, the framework of a recipe. I’m a researcher and a preparer, which is why the sweet kitchen has always been my thing (plus, you know, all those kitchen toys tools rock).

My cookbook collection can be divided into three categories. First, there are the kitchen “bibles,” if you will: the go-to’s, the must-haves. These are the books I’ll recommend or give as gifts because I know the recipes just work, such as Rose Levy Beranbaum’s Cake Bible or Mark Bittman’s How to Cook Everything. Then there are the specialty books, usually purchased for a project idea or a skill I want to learn, like canning. (Uh, still working on that. Canning cookbooks purchases to date: 3. Actual jars of jam made: 0). The last group is what I’d call personal connection, whether it’s the cookbook of a restaurant I’ve admired or enjoyed (Boulevard) or a chef who’s inspired me (Emily Luchetti!), these books are reminders of certain points in my life or milestones in my cooking experience.

Before I started culinary school at the CIA, I took a chocolate class at Ramekins in Sonoma, taught by Alice Medrich, Bay Area chocolate guru and James Beard award-winning cookbook author. (And oh hey, did you know that Alice Medrich has a 650 connection? Her Cocolat chain of shops in operation during the 1980’s included an outlet at Stanford Shopping Center.) She’s written 11 sweet cookbooks, many of which focus on chocolate (of course). Her most recent project, Flavor Flours, explores baking with gluten-free flours, such as rice, sorghum, and teff. After hearing her talk about the book at a JCC panel event that also included Beranbaum and Luchetti, it was a must-buy.

I’m not linear when it comes to cookbooks. Some people can cook right through from first page to last, but I like to skip around and make the things that look most interesting first. So, I’d been waiting for an excuse to make Medrich’s Peanut Crunch Brownies — which is basically a fudgy brownie on top of a peanut butter cookie. Yeah, you read that right. Then came National Chocolate-Covered Peanut Day this week. Chocolate brownie covering peanut cookie? Works for me.

Interpreting "chocolate-covered peanut"

Peanut Crunch Brownies

Well, it did, but honestly, not without a bit trepidation and a second run-through. Yes, even after years of baking, working with new ingredients and techniques meant that I was a little uncertain about the outcome. Would the baking times be accurate? Did I really have to bake these brownies in the upper-third of the oven? (still not sure) Could I use a smaller baking pan than the recipe called for? (Answer: yes, but there’s math involved. I don’t recommend it for first-timers.)

What advice would I give kitchen novices or those who have a bit of cooking fear when it comes to trying new recipes?

Read the recipe twice. I usually read through once to get a feel for the recipe, and a second time for details and techniques. Turns out that this recipe was really two recipes — a peanut butter cookie/crust recipe and a brownie recipe — that come together at the end.

Because the recipe has two parts, I set up the mise en place for each part separately. Shown: the brownie batter mise.

Because the recipe has two parts, I set up the mise en place for each part separately. Shown: the brownie batter mise.

Make sure you have all ingredients. One of the ingredients is crunchy, salted, natural peanut butter. I had two jars of peanut butter: both of them creamy, unsalted. *sigh* Did I really want to make a run to the market for a jar of peanut butter, of which I would use 160 grams and leave the rest in the back of my refrigerator for eternity? No. But I did have roasted peanuts, salt, and a food processor — and that was enough to make my own natural, crunchy, salted peanut butter.

Mise en place for the peanut cookie/crust layer: note the homemade peanut butter

Mise en place for the peanut cookie/crust layer: note the homemade peanut butter

Mise en place. Can’t say this enough times: weigh or measure all of your ingredients and revisit the ingredient list to check them off before starting to cook. You’d hate to find out that you forgot to add the sugar as you’re sliding those brownies into the oven. Pro tip: get organized by corralling all of your ingredients on a sheet pan.

Skip the substitutions. When it comes to baking, don’t make any substitutions the first time you make a new recipe, unless you’re really confident. Substitutions can affect weight, moisture, and in some cases, specific chemical reactions are required for a good end product.

Gluten-free brownie batter: no substitutions

Gluten-free brownie batter: no substitutions

Use baking times as guidelines. Any cookbook author will tell you that there’s no way to test every recipe in every oven. Baking times are usually accurate to within a couple of minutes, but not always. The first time you make a recipe, test it at the low end of the time range first, then give it more time if necessary. The peanut crunch layer, which bakes first, needed some extra time in my oven, as did the brownie layer.

Peanut crunch layer, pressed into the pan: Needed extra baking time in my oven

Peanut crunch layer, pressed into the pan: Needed extra baking time in my oven

Use an oven thermometer when baking. If your oven temperature is off, your baking times will be off. Knowing whether your oven temperature is accurate means adjust time and temperature as necessary for a better outcome.

Make notes. Afterwards, make notes either directly on the recipe or on a post-it note attached to the recipe about what worked, what didn’t, cooking times, and changes you’d like to try next time. For this recipe I would distribute the brownie batter more evenly for easier spreading. It’s a bit stiff and working it too much will pull up the peanut crunch layer. I’d also make sure that the peanut crunch layer isn’t too thick in the middle, pressing it up the sides of the pan more for even baking.

My notes:

First go-round: Already making notes for next time!

Give it a second try. Unless there’s something tragically wrong with a recipe (yes, there are bad and untested recipes out in the world), or you really can’t stomach the result, give a recipe a second go. I did make a second batch of these brownies because my first version was sadly underbaked, despite letting both the peanut crunch layer and brownies bake an extra few minutes beyond the recipe’s instructions. The second time around I pressed out the peanut layer so that it was thinner and baked it until golden brown, which made for a firmer base and a better texture. Muuuch better.

brownie-final-2Usually I have to make a recipe three times before I have all of the notes down and add it to my repertoire. How do you approach trying new recipes? Are you a fearless cook who jumps right in or are you a methodical note-taker? Share your experiences in the comments below.

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