Saturday, February 28, 2009

March's Cheese Shall Be....

Well, last year my husband wasn't sure what to get me for my birthday. I was kind of upset because I'm so easy to buy for. Anything and I mean ANYTHING I get I love and appreciate. I ALWAYS find a way to use the presents I recieve. I tried to explain this to him and I was mad because he should know this by now. Flustered I blurted out, "You could go into the grocery store and by me a block of cheese and I would be happy!" Well, On my birthday I reciped $30 worth of cheeses! But true to my word, I was very happy and wanted to use all that cheese, which is why I started the Cheese of the Month Challenge. One of those cheeses was Fontina. I never had it before so I was anxious to try it. It was sooooooo delicious. My husband and I fought over it! I mainly used it on top of pasta or on sandwiches. But this time I want to use it in a dish or maybe a dessert.

So this month's challenge is Fontina or anything had the word Fontina in it. I think I saw a block of Fontinalle somewhere. It is kind of like parm. or romanio. I found some at Aldi and Weis. So good luck!

And remember to e-mail me when you are done.

What is Cheese of the Month? Go here to find out:

Good luck fellow cheesians! I look forward to reading about your delicious creations!

Feta Results-UPDATED

I was excited to finally use one of my favorite cheeses---FETA. I was also excited to see that four people participated in this month challenge. And of course everything that everyone made sounded absolutely delicious!!! Of course, I have never had a dish with feta in it that I didn't like!

Feta is one of those cheeses that can be used to enhance an elegant meal or to add some flavor to something really simple. Cristine of Cooking with Cristine displays this with her simple yet flavorful Chicken Caesar Wraps. Feta and Casear Dressing were just met to be together in this warm juicy wrap. What can be better than a meal that can be eaten with one hand?!

Chicken Caesar Wraps
Cristine of Cooking with Cristine

Grilled Chicken Breast
Black Beans (warmed)
Black Olives
Newman's Own Creamy Ceasar Dressing

1. Warm chicken with dressing.
2. Pile everything onto a tortilla and wrap up.

Of course if you have more time and what something that is elegant and classy, then Carey's, of Cooking with Carey, Steamed Mussels with Tomato Sauce and Feta is the way to go. This saucy dish was made for Carey's husband birthday. (Wasn't that sweet?) Check out her blog, the picture she took looks like something that should be in a menu!

Steamed Mussels with Tomato Sauce and Feta
Carey of Cooking with Carey

1 tb Olive oil
Tomatoes, undrained
1 c Finely chopped onion
1 c Water
1 md Clove garlic, peeled and
1 lb Mussels, washed, beards
3/4 c Dry white wine
2 c Rotelli pasta (8 oz)
1 ts Dried oregano, crushed
1/2 c Finely chopped parsley
1/4 ts Crushed red pepper flakes
3/4 c Crumbled feta cheese
1/4 ts Salt
Freshly ground black pepper
1 28-oz can peeled and diced

1. Heat the oil in a large pot over medium heat. Add the onion and garlic; saute 5 minutes. Add the wine, oregano, crushed pepper flakes and salt; simmer 5 minutes. Stir in the undrained tomatoes and water. Bring to a boil, reduce the heat and simmer 15 minutes.
2. Bring a large pot of water to a boil for the pasta.
3. Prepare the mussels. Place on steamer rack and place over pot. (The sauce should be cooking at a high simmer.) Cover and steam 20 to 25 minutes, or until mussel shells open (discard any that do not open).
4. Cook the pasta in the boiling water according to package directions; drain. Remove the mussels from the steamer. Put the pasta into the sauce with the parsley, adding pepper to taste. Transfer to plates or large shallow bowls and sprinkle with feta cheese. Put mussels on top and serve.

Samantha of The Second Lunch is new this month and we are all glad to have her...especially after seeing her mouthwatering submission for this month. She made one of my favorite dishes using feta, Baked Shrimp with Feta. I think the best part of this dish is that it looks and taste "fancy" but is simple and quick to make. Plus it only serves one! I hate making HUGE portions of food but it always goes to waste. So it was nice to have recipe that I can just make for myself. My husband hates feta, so this dish is all mine! Sam just started blogging, so check her blog out! Her photo of her food is very professional looking.

Baked Shrimp with Feta

Samantha of The Second Lunch

4 or 5 shrimp (I used frozen)
A few small canned San Marzano tomatoes, with juice
1/4 cup frozen peas1 ounce fetaa pinch salt,a pinch peppera couple of good pinches oregano

1. Couldn’t be simpler: In a baking dish lined with foil, put all the ingredients, stirring gently to allow the tomato juice to coat everything.
2. Whack it in the oven at 350 degrees for about 25 minutes, until shrimp are pink and cooked.
3. To serve: I served this over a bed of steamed rice, usually I use brown, but I’ve run out and need to pick up some more. I use frozen single servings of rice that I cook and wrap while still warm, which traps the moisture and allows you to easily pop one into the microwave and eat for lunch as if it was freshly made.

Arika of My Yummy Life is also new this month. What a cute name for a blog, too!?! She made a yummy Chicken in Tomato Sauce with Olives and Feta. You can't go wrong with olives and feta, now can you?! This dish is quick and simple and oh so yummy!

Chicken in Tomato Sauce with Olives and Feta(Serves 4)

Arika of My Yummy Life

4 chicken breast halves

1 28oz can Italian diced tomatoes, undrained

Feta Cheese

12-24 olives (personal preference as to amount and type)

2 tbsp olive oil, divided

12 oz pasta (spaghetti or vermicelli is best)

Preheat the oven to 425degrees. Salt and pepper both sides of the chicken breasts. Heat a skillet over medium-high heat with 1 tbsp of olive oil. Place two of the seasoned chicken breasts into the heated skillet and allow to brown on one side for 3-4 minutes. When the first side is golden, flip the chicken breasts and allow to brown on the other side. Set aside, and repeat with the remaining two chicken breasts.

In a bowl combine the tomatoes, feta(I use about 1/2c), and olives. Pour half of this mixture into an oven safe dish large enough to accommodate all of the ingredients.Layer the browned chicken breasts on top of the first half of the tomato/olie/feta mixture and then cover them with the remaining half of the tomatoes/olives/feta.Place the dish into the preheated oven and allow to bake until the chicken is done, about 50 minutes.

About 20 minutes before the chicken is done boil water and prepare the pasta as directed, then drain. When the chicken has been removed from the oven, transfer the breasts to a separate plate and toss the pasta in with the tomatoes/olives/feta in the baking dish. Return the chicken breasts to the baking dish and garnish the whole shebang with feta

And finally my recipe for Feburary was Sundried Tomato and Feta Stuffed Chicken Breast. I got the orginal recipe from Terrence Maguire at Recipe Zaar. I wanted to combine my Daring Baker's Challenge with The Cheese of the Month Challenge, so I decided to make a Valentine's Day Dinner for my parents were came up for a visit. My parents live a few hours away, so they don't visit as offend as my daughter would like. But when they come we always eat out and I know that my dad is sick of eating out because he travels for a living. Both my parents love feta and chicken together so I thought this recipe would be perfect. It was AMAZING! I would make this again and again and again. It looks like a lot of work but it really isn't. The flavors really came together. I didn't have chicken breast so I use chicken tenders instead. I had to use a ton of toothpicks to hold them together but it worked out nicely. My parents, who are "lovely"critical, really enjoyed this dish. I would recommend it to any Feta lover out there! This dish gets Five Cheese Heads out of Five:

Sundried Tomato and Feta Stuffed Chicken Breast
Terrence Maguire

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
toothpicks (or Butcher String)
green onion, chopped (for garnish)

1Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2Put aside to cool.
3In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4Toss until well mixed (this will be your "stuffing").
5Lay a flattened piece of chicken breast on a cutting board or your counter.
6Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
7Secure it with a toothpick or butcher string.
8Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
9Preheat oven to 350°F.
10Cook for about 35 minutes or until the internal temperature reaches 180°F.
11I guess you could try it on a grill, but I never attempted it yet!
12Garnish with chopped green onion and serve hot.

DB: Flourless Chocolate Cake, Chocolate Valentino


This month challenge was a flourless cake. I've tried making a flourless cake in the past but it didn't turn out, so I was excited to try this one. Since Valentine's Day was coming up and so were my parents---don don doooon---I decided to make mini ones with homemake peanutbutter ice cream. I had a whole meal planned, too. However, like most of my plans and dishes only a few things worked out. The menu:

Sundried Tomato Feta Cheese Stuffed Chicken Breast
Better-Than-Panera's Broccoli Cheese Soup
Garlic Couscous
French Bread (homemade of course)
Peanut Butter Ice Cream
Mini Milk Chocolate Valentiono Cakes

Sounds good, huh!? Well, the couscous recipe I found turned out to be very bland. The soup was great though. My parents said that my french bread (which was my first attempt ever)was the best bread they ever had. My parents are rude..uhm...I mean blunt and super picky so this was the ultimite complain---(I can now die happy.) The chicken was AMAZING! BUT my cakes didn't turn out! I believe my problem lies in the pan I used. I tried using a muffin pan but they burnt on the outside and were googy on the inside. Next time I'm going to use the pan that is called for and just make one big cake. I definitely want to try this one again. The other DBers had such great luck, that I know that I can do this! I thought my ice cream rocked. I made it with homemade peanut butter, but my dad doesn't like "peanut butter flavor." Mom is never satisfied, so I take her comments with a grain of salt. But she did say it was "okay." Despite that, I considered our Vday dinner a success. We then concluded our day by spending two hours at our local Surplus Store! Well, at least my family is easy and cheap to entertain when they visit!

I got the ice cream recipe from LOVE TO BAKE at Allrecipes. It is by the easiest and most peanutbutterly. I strongly recommand it. I've included the other ice cream recipes provided by the DBers host this month. I'm not a vanilla fan but I'm sure that they are good.

Chocolate Valentino
Preparation Time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Peanut Butter Ice Cream
Love to Bake

1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
2. Pour milk into a small saucepan, and bring to a simmer over low heat.
3. Gradually drizzle the hot milk into the eggs while whisking vigorously.
4. Then pour the whole mixture into the saucepan.
5. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
6. Remove from heat, and whisk in peanut butter.
7. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla.
8. Cover and refrigerate until chilled.
9. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
10. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

1. Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
2. Refrigerate for 30 minutes or longer
3. Mix in your ice cream maker as directed.

Note: The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Friday, February 6, 2009


Hooray, Hooray, it's Nutella Day!

Okay, so I'm a little late but I'm a busy gal. Nutella Day was orginally Feb. 5th. For the past couple of years Sara of Ms. Adventures in Italy and Michelle from Bleeding Espresso have been hosting World Nutella Day. To participate, on the given date you post anything having to do with Nutella. It can be a recipe, song, art, poem...just about anything to show the world your devote and love to Nutella.

I'll never forget the first time I tried Nutella. My dad always encouraged us children to try new things. So, one day he picked up a jar of Nutella. We got home and all dipped our spoons in and it was instant love! I've always loved hazelnuts and I'm a proud chocoholic, so having the two together was amazing! For years I ate it straight out of the jar. I lived off Nutella while I was in college! But now that I'm older I've started experimenting with cooking with it. I have three recipes that I've tried for this challenage: Nutella Gelato, Nutello Cheesecake Brownies, and Homemade Nutella.

Nutella Gelato is a recipe from Giada of Everyday Italian. Normally I wouldn't try anything she makes because I'm a firm believer in "Never trust a skinny chef," but I couldn't find another recipe like this anywhere. This is amazing and easy recipe. I give it 5 stars! Make sure to melt the Nutella in the microwave for a few minutes.

Nutella Gelato

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Nutella Cheesecake Brownies is a recipe from Mary of Alpineberry. She is one of my favorite bloggers. She is the reason I started blogging and joined the Daring Bakers. Her recipes are so professional and absolutely delicious! I aspire to be just like her! This recipe she actually used for World Nutella Day in 2007. Everyone in my family LOVES this recipe. She also has a recipe for Nutella Cookies that I'm planning on trying soon.

Nutella Cheesecake Brownies

Ingredients for brownie layer:
10 tbsp butter (5 ounces) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs1 cup granulated sugar
1 cup all purpose flour
1/4 cup natural cocoa powder

Ingredients for cheesecake layer:
8 ounces cream cheese, softened at room temp.
3 tbsp granulated sugar
2 large eggs
1/3 cup Nutella

1. Preheat oven to 325F.
2. Line a 9x9 inch square pan with parchment.
3. To make the brownie layer...Combine butter, Nutella, eggs, and sugar in a large bowl and mix well.
4. Sift in flour and cocoa powder and mix until well combined.
5. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.
6.To make the cheesecake layer...Mix the cream cheese, sugar, eggs and Nutella until well combined.
7.Pour over your brownie batter.
8.Bake at 325F until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting. (I cut my brownies into 36 since they are quite decadent.)

And finally, I'm on this homemade kick. So, I figured that since I made homemade peanut butter while not try Nutella. Nutella is starting to go up in price anyways. I've found quite a few recipes for Nutella but I like this one the best. I got the recipe from Recipe Zarr. It taste exactly like Nutella! It cost a lot less to make too. I found my hazelnuts for $0.99 at our local Surplus Store (and they weren't expired either!) and got the everything else from Aldi which was supper cheap! I had enough hazelnuts to make two batches!

Homemade Nutella

1/3 cup hazelnuts, with skins on
3/4 cup
sweetened condensed milk
1/2 cup semi-sweet chocolate chips
3 tablespoons

1. Preheat oven to 400 degrees F.
2. Place hazelnuts in a single layer on a shallow baking pan.
3. Toast until the skins are almost black, about 15 minutes.
4. Wrap hot hazelnuts in a clean kitchen towel, and rub until most of the skins have come off.
5. Discard skins.
6. Process nuts in the bowl of a food processor, scraping down sides of bowl occasionally, until they have liquefied, about 5 minutes.
7. Set the hazelnuts aside.
8. Combine the condensed milk, chocolate chips, and honey in a heatproof bowl or the top of a double boiler; set over a pan of simmering water.
9. Stirring occasionally, heat until the chocolate chips have melted, about 3 minutes.
10. Add the hot chocolate mixture to the liquefied hazelnuts, and process until the mixture is smooth, about 5 minutes.
11. Transfer the spread to an airtight container, and store, refrigerated, up to 1 month.

Whole Wheat Banana Chocolate Chip Muffins

Sounds like a weird combination doesn't it? I thought so too, but I'm open to trying new things.
Once I tried them, I couldn't stop eating them. You can't taste the whole wheat at all. Even my husband couldn't tell I used whole wheat flour. I added a few handfuls of toffee bits in mine and use a mini muffin pan. I recommand always using a mini muffin pan because they turn out like muffin tops, which is the best part.

Once again, this is another fabulous recipe from the King Arthur Flour Company's website.

Whole Wheat Banana Chocolate Chip Muffins
King Arthur Flour Company

  • 1 cup (2 sticks) unsalted butter

  • 2 cups granulated sugar

  • 2 large eggs

  • 4 medium mashed bananas

  • 1/3 cup plus 1 tablespoon milk

  • 4 cups King Arthur 100% White Whole Wheat Flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 cups chocolate chips

  • 2 cups toasted walnuts, chopped

  1. Preheat oven 325°F.1.

  2. Cream the butter and the sugar together on speed #3.

  3. Add the eggs, banana and milk.

  4. Mix dry ingredients together and add to the creamed butter.

  5. Add chocolate and walnuts on speed #1.

  6. Scoop into 18 greased muffin cups.

  7. Bake at 325°F for 20 minutes.

  8. Cool in pan 10 minutes.

Whole Wheat Waffles

Oh my golly these are amazingly good and yet so simple to make! I purchase a few bags of whole wheat flour from our local surplus store for about $0.89 each! (And they weren't expired either!) I wanted to start eating healthy but I wasn't sure what to do with all this flour. I made a couple loafs of bread but I wanted something else. So I logged onto the King Arthur Flour website. This site has a lot of great recipes for both whole wheat and all purpose flour. I've used several of their recipes. It is a good place to start if you're looking for something easy and delicious to do with your whole wheat flour.

These waffles were simple to make and had a nice mild flavor. I froze some and have been popping them in the toaster every morning and they taste just as fresh. These are way better than your store bought variety.

Whole Wheat Waffles
King Arthur Flour Company
  • 1 1/2 cups King Arthur whole wheat flour, white whole wheat or traditional
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 cups milk
  • 1/3 cup melted butter or vegetable oil
  1. Whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk together the egg, milk, and butter or oil.
  3. Mix together the wet and dry ingredients, stirring just till combined.
  4. Cook the waffles as directed in the instructions that came with your waffle iron.

Homemade Peanutbutter Made Easy

With all the recalls on peanutbutter and peanut butter related products, I've decided to make my own. I've been planning this for a while, but have just now been motivated. I got the orginial recipe off Alton Brown's Good Eats, which is one of my favorite shows. I change the recipe slightly to make it easier and faster. The orginial calls for roasting and then shelling your own peanuts. I couldn't seem to find unroasted peanuts anywhere nor do I have the time or patience for peeling them. So, I just bought a jar of shelled roasted UNSALTED peanuts and it did the job. This peanutbutter is so pure tasting and it was super cheap to make. I started using it in recipes and my desserts turn out AMAZING. No more store bought peanutbutter for us. Even my husband is in love with it. Just make sure to keep it in the fridge since it doesn't contain perservatives (another bonus!).

Homemade Peanutbutter Made Easy
Alton Brown of Good Eats
  • 15 oz Jar of Unsalted Roasted Peanuts
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil

1. Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute.

2. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes.

3. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.