Posts by tag: fruit

  • Chocolate Peanut Butter Brownies with Raspberries

Chocolate Peanut Butter Brownies with Raspberries

Posted on February 9, 2017
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Earlier this week, I touched on some pretty heavy topics. And while some of those topics might come up again in the future (they certainly aren’t issues that are going away anytime soon AND I think it important to maintain an open dialog), today we’re going to keep things light and cheery. Because above all else, this is a food blog. And I think it’s important to honor that.

So let’s turn all of our attentions to these beautiful Chocolate Peanut Butter Brownies with Raspberries.

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

When I decided to make this recipe, I was all like “I got this. I’m just going to whip these babies up in no time. Easy peasy.” But boy, was I wrong.

The first batch of brownies I made was so terrible that I had to THROW AWAY THE ENTIRE PAN! Like, completely in-edible. I honestly don’t know what happened. I mean, how badly can a person mess up peanut butter and chocolate that it’s so gross it becomes trash? I don’t know. I made them at 6:00 am, so I’m wondering if in my sleepy haze I completely forgot a major ingredient or something. I never really figured it out.

The second batch was good (and edible), but not great. The texture was a bit odd and I overcooked them slightly (note: those are actually the ones in the photos, so yours will probably look a little less dry when baked). But by the third time, I nailed it. I brought them to the brewery and all my friends gobbled them right up. And I even received a marriage proposal as a result of these Chocolate Peanut Butter Brownies with Raspberries. Are you impressed yet?

Spoiler alert: I’m still happily single.

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

So here are a couple things that I learned during this process. First, I got much better results when I used a big brand name peanut butter (like Skippy or Jiff). The brownies I made with my natural peanut butter didn’t have the smooth texture I was ultimately looking for. If the idea of those big brands really turns you off and you want to use your favorite natural/organic brand of peanut butter, go right ahead. But please be aware that you’ll likely have to add in a little more salt and sugar to make up for the fact that those natural/organic brands usually contain less to start with. The second thing I noticed is that the temperature of the two layers is related to how “pretty” your swirls will come out. The brownie batter should be warm already (since it gets started on the stovetop). But if your house/kitchen is cold, you might want to microwave the peanut butter layer for a few seconds to help loosen it up.

Chocolate Peanut Butter Brownies with Raspberries | www.floatingkitchen.net

The raspberries were a last minute addition, because it’s almost Valentine’s Day and I wanted to throw in a little bit of pink flare. If you’re one of those individuals that isn’t down with fruit in your brownies, then just skip them. You might not get a marriage proposal, but I can guarantee they will still taste amazing.

Cheers,

Liz

Recipe adapted from my Pumpkin Cheesecake Brownies

Chocolate Peanut Butter Brownies with Raspberries

Yield: Makes about 16 brownies

Chocolate Peanut Butter Brownies with Raspberries

Ingredients

  • For the Peanut Butter Layer
  • 1 cup creamy peanut butter
  • 4 tablespoons unsalted butter, softened at room temperature
  • 1/2 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt

  • For the Brownie Layer
  • 6 tablespoons unsalted butter
  • 7 ounces semi-sweet or bittersweet chocolate, chopped
  • 2/3 cups sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 tsp. vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 tsp. salt

  • For Topping
  • 1 cup fresh raspberries

Instructions

  1. Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper or aluminum foil, leaving a couples of inches overhanging around the sides. Lightly spray the parchment paper/foil with non-stick spray and set it aside.
  2. Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside.
  3. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. Once it’s melted, remove the saucepan from the heat. Whisk in the sugar. Then whisk in the eggs, bourbon and vanilla extract. Whisk in the flour, cocoa powder and salt. The batter may appear grainy at first, but it will become smooth as you continue to whisk it. Stir in the remaining chopped chocolate.
  4. Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it evenly. Then spread all of the peanut butter batter evenly over top of the brownie batter. Dollop the remaining brownie batter on top of the peanut butter layer. Then drag the tip of a knife through the two batters to create a swirly pattern. Scatter the raspberries on top.
  5. Transfer the brownies to your pre-heated oven and bake for 40 minutes, rotating the pan once half way through baking. Remove from the oven and set aside to cool completely.
  6. Once the brownies have cooled, lift them out of the pan using the overhanging parchment paper/foil. Cut into squares.
  7. The brownies can be stored in an airtight container at room temperature for up to 2 days.
http://www.floatingkitchen.net/chocolate-peanut-butter-brownies-with-raspberries/
  • Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips

Posted on January 23, 2017

You know that avocado ripening trick that involves placing unripe avocados in a brown paper bag with bananas? Yes? Well, I had heard of this hack many times, but I had never actually done it myself, until about 2 weeks ago when I purchased eight rock-hard avocados that needed a quick fix. I figured I had nothing to lose, so I slipped them into a big brown grocery bag with two bananas, folded over the top and waited. And HOLY SH*T IT TOTALLY WORKED! Within two days, I had the most perfectly ripe avocados ever. My excitement runneth over.

I must admit that I was skeptical about the efficacy of this ripening trick. But now that I’ve seen it in action for myself, I’m fully on board with this procedure. It’s legit. If you’re not doing this yet, you need to start ASAP. And that’s my public service announcement for the week. You’re welcome.

Anyways. So I quickly went from having zero ripe avocados to having waaaaay too many ripe avocados. Hence today’s recipe for Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips. And…I have another avocado recipe planned for next week. It’s going to be an avocado party up in this place!

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips | www.floatingkitchen.net

I don’t think I’ve ever met a guacamole that I didn’t like. I have a pretty standard recipe that I make all the time for myself. And I use it on everything from toast to tacos. But today, I decided to spice things up a bit by adding in a whole diced jalapeño pepper. Does that sound scary to you? If so, just start with half a jalapeño pepper, then you can add in more if you want to after you taste it. But I think you’ll be pleasantly surprised by the level of spiciness. It’s balanced really well by the coolness from the lime juice, cilantro and goat cheese. Your mouth won’t be burning up. Trust me.

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips | www.floatingkitchen.net

You can certainly serve this guacamole with regular tortilla chips. But I thought baked plantain chips sounded like a fun (and slightly healthier) option. Look for plantains that are still green, which are firmer and more starchy than those that are fully ripe. These are important characteristics for successfully making baked plantain chips.

If you’ve ever tried to peel a green plantain before, you know it’s a labor of love. The peel is so stiff, that it can’t be removed by hand the way you would typically remove a banana peel. Instead, you have to cut the peel off with a knife. Well, I suck at doing this. I usually end up making a total mess out of things, wasting a lot of the plantain flesh in the process. So this time, I decided to try my trusty vegetable peeler in lieu of a knife and that worked great! You’ll have to go over each spot a couple of times to make sure you remove all of the peel and get down to the flesh. But I found it to be a much easier and more efficient method for me.

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips | www.floatingkitchen.net

Both the plantain chips and the guacamole are really best when served within a couple hours of preparation. So make sure you plan to make and eat everything on the same day. And heck, you might even want to try out my Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips at your Super Bowl party this year…if you’re into that sort of thing. And if you want more plantain inspiration, try these vegetarian plantain tacos!

Cheers,

Liz

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips

Serves about 4

Jalapeño and Goat Cheese Guacamole with Baked Plantain Chips

Ingredients

  • For the Plantain Chips
  • 4 green plantains
  • 2 tablespoons melted coconut oil
  • 3/4 tsp. salt
  • 3/4 tsp. sugar

  • For the Guacamole
  • 2 ripe avocados, halved and seeded
  • Juice from 1 lime
  • 1/2 tsp. salt
  • 1 jalapeño pepper, finely diced
  • 2 tablespoons goat cheese, softened at room temperature
  • 2 tablespoons fresh cilantro, roughly chopped

Instructions

  1. Pre-heat your oven to 350 degrees. Line a large baking sheet with parchment paper and set it aside.
  2. Slice the ends off the plantains. Then use a vegetable peeled to remove the peel. Thinly slice the peeled plantains on the diagonal. Add the plantain slices to a bowl and drizzle them with the melted coconut oil. Then use your hands to toss the plantain slices in the coconut oil, making sure they are evenly coated. Spread the plantain slices out onto your prepared baking sheet. Sprinkle with the salt and sugar.
  3. Transfer the plantain slices to your pre-heated oven and bake for 20-25 minutes, until dry and crisp. They can burn easily, so start checking them around 18 minutes to make sure they aren’t getting too dark. Remove from the oven and set aside to cool.
  4. Meanwhile, make the guacamole. Scoop the flesh out of the avocados and add it to a medium bowl. Add the lime juice and salt, then mash lightly with a fork. Stir in the diced jalapeño pepper, goat cheese and cilantro.
  5. Serve the guacamole immediately with the baked plantain chips. Enjoy.
http://www.floatingkitchen.net/jalapeno-and-goat-cheese-guacamole-with-baked-plantain-chips/

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