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.