Nutty-nutty ...Peanut Butter

*It takes almost 850 peanuts to make an 18 oz jar of peanut butter!
*Americans eat about 3 pounds of peanut butter per person each year, totaling about 500 million pounds... enough to cover the floor of the Grand Canyon.
*Two peanut farmers have been elected president of the United States: Thomas Jefferson and Jimmy Carter.
*Peanuts are not a nut! Botanically classified as legumes, peanuts contain properties of both the bean/lentil and tree nuts.
Ini hanya sebagian Fun Fact dari http://www.peanutbutter.com/. Mampir deh ke situ, byk hal2 menarik lain.

Kebetulan anak2ku penggemar peanut butter. Patricia lebih doyan peanut butter dibandingkan dengan keju atau chocolate yg jadi kegemaran anak2 pada umumnya. Unfortunately, sekolah anak2 sekarang berlaku 'Nut and Alcohol FREE'. Ini berlaku jg pada 'turunan'nya, jadi termasuk peanut butter, biskuit kacang dkk. Aih...aih... rupanya byk yg alergi kacang di sekolah. Tapi tidak berarti gw 'nyerah' dong. Peanut butter cukup sering mengisi roti2 mereka u/ snack ataupun lunch. Gak lupa dengan wanti2, 'Do not share your bread to anyone'.
Muffins & Cookies ini gw dedikasiin u/ Patricia, si pencinta peanut butter dan Patrick, si pencinta segala jenis makanan (terutama nasi!). Kalo dah gede bikin sendiri yah...

Peanut Butter Muffins
source : Muffin Mania by Cathy Prange & Joan Pauli

1 1/2 cup all purpose flour
1/2 cup white sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup chunky peanut butter
1/4 cup butter
1 cup milk
2 beaten eggs

1. Mix dry ingredients an cui in peanut butter and butter until mixture is crumbly.
2. Add eggs and milk and stir until moistened.
3. Fill grease muffin cups and sprinkle with mixture of chopped peanuts and sugar.
OR
after baking, while hot, brush tops with melted jelly and dip in chopped peanuts.
4. Bake 375 F for 15-20 minutes.

*Sy nambah taburan pecans & chocolate chips, sebelum adonan di panggang.

Triple Chocolate Peanut Butter Cookies
Source : Biscuits & Slices, Periplus.

125 gr unsalted butter
3/4 cup soft brown sugar
1 egg, lightly beaten
3/4 cup peanut butter
1 cup plain flour
1/2 tsp bicarbonate of soda
1/4 cup cocoa powder
175 gr white chocolate melts
175 gr dark chocolate melts

Preheat oven to moderate 180C. Line two 32x28 cm biscuit trays with baking paper.
1. Using electric beaters, beat butter and sugar in a medium mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Add peanut butter and beat until combined.
2. Using a metal spoon, add sifted flour, soda and cocoa; mix to a soft dough. Roll level tablespoons of mixture into balls. Place on prepared tray and flatten with a fork in a criss-cross pattern. Bake for 20 minutes. Cool on trays for 5 minutes before transfering to wire racks. Allow biscuits to cool completely before decorating.
3. Place white chocolate melts in a small heatproof bowl. Stand over simmering water and stir untel chocolate is melted and smooth. Dip one-third of each cookie in white chocolate. Place on wire rack to set. Melt the dark chocolate melts in the same way, and dip the opposite one-third of each cookie, leaving a plain band in the centre.
Storage time: Cookeis may be stored for up to 3 days in an airtight container.
Hints: Springkle biscuits with crushed nuts if desired. Crunchy or smooth peanut butter may be used, as preferred.

Kesalahan penulisan resep udah diperbaiki (11/03/08). Thx.

Afghan Biscuits

Malam Minggu 10.30 pm,
sebelum tidur sempet buka2 buku resep cookies. Nyari resep peanut butter cookie, orderannya Patricia.
Sempet ngeliat resep Afghan Biscuits ini dan nanya ke suamiku, kira2 kenapa ya dinamain spt ini.
No clue! Sempet kepikir, berhubungan dengan warna kulit :).
Minggu Sore 3.10 pm,
nonton Lions for Lambs. Begitu liat adegan tembak2an di Afganistan, keinget biscuits itu lagi.
Langsung bisikin suamiku,"Kayagnya Ici bakal bikin Afghan biscuits". Dan kita bedua ketawa ...

Minggu - menjelang malam 6.00 pm,
jemput anak2 di rumah grandpa-ma-nya. Ternyata di sana banyak cornflake.
Ya udah, sebagian ta bawa pulang... beneran nih, kayagnya kudu nyoba buat Afghan Biscuits.
Senen Siang 12 pm, setumpuk Afghan biscuits dah berhasil dibuat.
Rabu Pagi 9 am, Biscuits udah habis...
Sebenarnya masih jadi pertanyaan besar, kenapa dinamain Afghan Biscuits? Sempet browsing, hasilnya ada berbagai macam versi. Konon biscuits yg cukup populer di NZ dan Australia ini pertama kali dibuat oleh pendatang awal dari Afganistan yg dateng ke Oz, ada jg yg mengatakan bentuknya yang tidak rata seolah menggambarkan pegunungan di Afganistan. Versi lain mengatakan bentuk coklat di bagian atas biscuits tersebut menyerupai topi warga Afganistan.
Tidak satupun keterangan yang pasti tentang asal muasal nama cookies ini, tapi satu yang pasti resep di bawah menghasilkan biscuits yang crunchy & yummy!

Preparation time : 15 minutes, Total Cooking time : 20 minutes.
Makes 25 (versi sy jadi 38).

150 gr unsalted butter
1/3 cup soft brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
1 cup plain flour
2 tbsp cocoa powder
1/3 cup desiccated coconut
1 1/2 cups lightly crushed cornflakes *
1/2 cup (100 g) choc dots / dark chopped chocolate.

Preheat oven to moderate 180 C. Line a biscuit tray with baking paper.
1. Using electric beaters, beat butter and sugar in small mixing bowl until light & creamy. Add egg and essence, beat thoroughly. Transfer mixture to large mixing bowl; add sifted flour and cocoa, coconut and cornflakes. Using a metal spoon, stir until ingredients are just combined and the mixture is almost smooth.
2. Drop one level tablespoon (sy pake 1/2 tablespoon) of mixture at a time onto prepared tray. Bake 20 minutes or until lightly browned. Allow biscuits to cool on tray.
3. Place choc dots into small heatproof bowl. Stand over pan of simmering water and stir until chocolate has melted and mixture is smooth. Remove from heat. Dip tops of biscuits into chocolate; allow set.
source: Biscuits & Slices, Periplus.

note: *Sebaiknya corn flake sedikit dihancurkan (tidak sampai hancur berbutir2), paling tidak sekepingnya dijadikan 2 atau 3 bagian. Kepingan cornflake yg lebar memungkinkan terjadinya 'air pocket'/kantong udara dalam cookie, akibatnya cookie jadi mudah hancur.

Banana-Pecan CAKE

I'm back!
Akhirnya, setelah 3 bulan 'sok sibuk' ... sekarang bisa mulai posting lagi.
Makasih untuk yg rajin dateng ke sini. Maaf kalo sering kecewa, gak ada postingan baru.
Makasih untuk yg sempetin ninggalin pesen. Seneng baca commentnya.
Makasih untuk yg nangih resep2 baru, ini memberi motivasi saya u/ rajin2 update.
Makasih untuk Titan yg memberi voucher belanja, 500 rb habis dalam sekali kunjungan ck..ck...ck...
Special thanks untuk Lia, Shinta dan Ika, yg udah memberi award ini.Makasih banget, mudah2an gak nyesel :D.
Gak tau mau diterusi ke siapa lagi, rasanya semua udah dapet yah.
Ya udah, back to the real bussiness...
Silahkan masing2 ngambil 1 slice Banana Pecan Cake-nya. Enjoy!

Banana-Pecan Cake
Prep Time : 10 min. Total time : 60 min. Eating Time: 1 min/slice :D.
Makes 1 six-inch cake.

4 tbsp unsalted butter, room temperature, plus more for pan
1 cup sifted cake flour (not self-rising), plus more fore pan
1/2 tsp baking soda
1/4 tsp each baking powder, salt, and ground cinnamon
Pinch of ground cloves
1 very ripe large banana, mashed (about 1/2 cup)
1/4 cup buttermilk
1/2 tsp pure vanilla extract
1/2 cup firm packed dark brown sugar
1 large egg
1/3 cup chopped toasted pecans
Confectioners' sugar for dusting
Sweetened whipped cream, for serving (optional)

1. Preheat oven to 350 F. Butter a 6 by 2 inch round cake pan. Line bottom with parchment paper, butter, and dust with flour. Set aside.
Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desire.

Source: Martha Stewart Living, December 2003.