Peanut Butter Oatmeal Bars

Ingredients:

Bars

• 1 1/4 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar
• 2/3 cup peanut butter
• 1/2 cup unsalted butter, room temperature
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Frosting

• 2 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350º F and line a 9x13-inch baking dish with parchment paper or grease and flour it.  I used Pam with flour ... happy baking.

In a small bowl, whisk together flour, oatmeal and baking soda, and set aside.

In a large bowl or mixer, cream together peanut butter, butter and sugars until fluffy and lightened in color. 3-4 minutes.

Beat in egg and vanilla extract, then gradually mix in dry ingredients and stir until just combined.
Press dough/batter into baking dish and even out into a smooth layer.

Bake for 13-14 minutes, or until golden brown.  Remove from oven and let cool completely.

In a bowl or mixer, beat together butter, peanut butter and vanilla until combined, and smooth and creamy.  Alternate adding powdered sugar and milk until mixture is fluffy and desired consistency is reached.

Once bars have completely cooled, from baking dish, cut into squares, frost liberally and enjoy!

Myrtle's Note:  First, the frosting is so spectacular that it should be used in ALL instances where peanut butter frosting is needed.  Second, I think it is so incredible because I, obviously, switched one ingredient: milk to heavy cream!  Frosting aside, this is a very tasty recipe, one which I highly recommend if you are, like me, a fan of peanut butter.  And, speaking of peanut butter, I used Peanut Butter & Co.'s The Bee's Knees Honey Peanut Butter.  Anyway, the base is like a combination brownie and cookie, with a bit of oatmeal texture to it; the frosting is like fluffy ambrosia clouds atop the base.  You will, however, have enough frosting left over to almost frost a cake.  I froze the rest for later and did not bother trying to reduce down the frosting recipe.  It is perfection.  You simply do not mess with perfection!  

Yield:  12-16 bars

Source:  http://12tomatoes.com/2015/04/for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars.html/?utm_source=social&utm_medium=12t&utm_campaign=for-the-ultimate-pb-lovers-peanut-butterfrosted-oatmeal-peanut-butter-bars&utm_term=20150710

Bob's Red Mill Favorite Bran Muffins

Ingredients:

• 1-1/4 cups unbleached white all-purpose flour
• 2-1/4 teaspoons baking soda
• 1/2 tablespoons baking powder
• 1/8 teaspoon Redmond's Real Salt®
• 1/2 teaspoon ground cinnamon
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted
• 1/2 cup plus 1 tablespoon Brown Sugar (packed)
• 1/8 cup Molasses
• 1 tablespoons honey
• 2 small eggs or 1 large egg and 1 large yolk, lightly-beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 cups buttermilk
• 1/2 cup Bob's Red Mill® Wheat Bran
• 1/2 cup Bob's Red Mill® Wheat Germ
• 1 cup diced apples

Preheat oven to 400 degrees.


Directions:
Either line the muffin tin or grease lightly and set aside.

Using a large bowl, combine the flour, baking soda, baking powder, cinnamon and salt and blend with a wire whisk to combine well. 

In another large bowl whisk together the butter, oil, honey, molasses, brown sugar, vanilla extract, maple extract and eggs. Mix well. Whisk in buttermilk, wheat germ, and wheat bran. Let this batter sit for 15 minutes. 

Add the apples to the wet ingredients and then add to the dry ingredients; blend until just mixed. For round top, fluffy muffins, allow to side for 15 minutes.  [This batter can be covered and refrigerated overnight, if desired.] 

Fill the tins 3/4 full and bake for about 15-16 minutes until golden brown on top.

Myrtle's Note:  For the second time, I got stuck with a recipe with a yield that was recorded wrong.  Follow the original recipe and you will have 36 muffins!  So, this is cut in half, however I kept the apple amount the same and, of course, I skipped the walnuts.  For dividing the eggs in half, as noted, I found several recommendations to either use two small eggs or to use one large egg and one large yolk.  Since I had to bake three tins the first time, I discovered that the longer the batter sat the more foamy it got.  The last set of muffins were quite high and fluffy.  So, I incorporated some wait time into the recipe.


Yield:  18 muffins

Source:  http://www.bobsredmill.com/recipes/favorite-bran-muffins-with-apples-and-walnuts/

Split Pea Curry

Ingredients:

• 1 lb. split peas
• 4 cups water
• 2 cups small red potatoes, peel left on and cubed into small pieces
• 16 baby carrots (or two regular ones) minced well
• 1 can (14-15 oz.) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion
• 4-5 large cloves of garlic
• 1 1/2 teaspoons green curry paste
• 2 tablespoons curry
• 2 tablespoon red chili powder
• 1 tablespoon turmeric
• 1 tablespoon coriander
• 1/2 tablespoon garam masala
• 1/2 tablespoon dried cilantro
• 1 teaspoon Redmond's Real Salt®
• 2 tablespoons Golden Mountain Sauce®
• 2 very large dollops Gourmet Gardens® Ginger
• 1 very large dollop Gourmet Gardens® Lemon Grass

Directions:

Soak the split peas in cold water for 3 hours.

Drain the split peas, rinse, and drain again.  Add them to a large pot with four cups of water and bring to a vigorous boil.  Then, turn down to a strong simmer and cook for 30 minutes, stirring periodically.

While the split peas are cooking, mince (I purée) the onions and the garlic and set aside.  Dice the red potatoes into tiny cubes and set aside.  Mince the carrots and set aside.

In a large sauteuse pan, heat the olive oil and butter.  Then add the onions.  Once they start to turn translucent (or about 3 minutes if puréed), add the garlic and let them continue cooking together.  Then add the ginger, lemon grass, curry paste, curry, red chili powder, turmeric, garam masala, coriander, cilantro, Golden Mountain Sauce, and salt.  Cook until the seasonings begin to smell, stirring frequently.  Next add the potatoes and carrots and, again, cook until you begin to smell the carrots (about 10 minutes).  Finally, add the coconut milk, stir thoroughly, and simmer for 10 minutes until the potatoes begin to soften.  Stir frequently as the curry mixture is cooking.

At this point, the split peas should be done, with most of the water gone.  Add them to the curry mixture and cook another 15-20 minutes so that the potatoes are finished.  Serve with a wedge of lime.

Myrtle's Note:  This is the second leg of my split pea journey.  I Googled split pea and coconut milk and went from there, hoping to find a curry.  Since I have been exploring flavors, I had a few thoughts about the original recipe I finally chose and ended up adapting it, adding ingredients I have used in another curry.   I also used dried cilantro; so if you prefer fresh, look at the original recipe for instructions on how to do so. The end result was like eating a hug.  UPDATE:  I tweaked the season having read more about blending Indian spices.  Again, the end result was rather tasty.


Yield:  6 two-ladle servings

Adapted from:  http://relish.com/recipes/split-pea-coconut-stew/