peanut butter, shmeanut butter

...give me the Barney Butter!


I think it's a pretty safe assumption that the majority of folks in the good ol' US of A have had a Rice Krispies Treat at some point in their lives. The quality I like best about them (aside from their chewiness, sweetness, and hey--vitamin enrichment) is their versatility. There are many twists and alterations one can make to the recipe.

Believe it or not, I decided to get creative. What can I say--I had a whim. I think my inspiration came from the Barney Butter I received thanks to Sandy of 4 Reluctant Entertainers. For those of you who are unfamiliar with the product, it's a completely peanut-free almond butter, which is a blessing for lovers of nut butters in this trying time of peanut butter crisis.


Another contributing factor to my epiphany was the new Banana Nut Cheerios I had bought and rejected (unfortunately, they just didn't do it for me). Bearing in mind that bananas and peanut butter make a darn good combination, I decided to make my treats with those Banana Nut Cheerios, using Barney Butter in lieu of regular butter, and with freeze-dried banana dices mixed in.


I was completely and wholly satisfied with my creation. There was just a hint of the almond butter, a tinge of banana, sweetness and chewiness from the marshmallows, and a fabulous crunch from the cereal. If bananas and nut butter aren't your thing, I encourage you to make up your own fantastic combination--the possibilities are endless!

Banana Nut Bars
6 cups Banana Nut Cheerios
1 cup freeze-dried banana dices
4 tablespoons Barney Butter
1 10.5-oz bag marshmallows

In a microwave-safe bowl, heat the Barney Butter and marshmallows for 1 minute; stir. Continue heating at 15 second intervals until the mixture is smooth. Dump in the cereal and banana dices and stir until well-coated. Using a buttered spatula, evenly press the mixture into a 13x9-inch pan lined with wax paper. Let cool and cut into squares.

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"i love you, you love me...

...we're a happy family..."**


**I can't help it--that little ditty and the freaky purple creature that sings it always come to mind when I see the name "Barney."

Yes, the Barney Butter has returned, and in grand form. Not only is it being highlighted in some wonderfully-addictive fudge, but it's also about to make its way into the homes of five lucky readers.

Yes, blog friends, five people who comment on this post and tell me their favorite thing to make with nut butter will receive their very own jar of Barney Butter. I'll close the comments one week from today, on March 7th, and then use the random number generator to pick five winners.


Facts about the Butter of Barney:
-made in an almond-only facility--those with allergies can rest easy
-no stirring or refrigeration is necessary
-its health benefits far outweigh those of peanut butter, as it has less than half the saturated fat and more fiber, calcium, iron, magnesium and vitamin E

So tell me, what's your favorite nut-butter-containing recipe? Here are some from Barney Butter, and here's one of mine:

Butterscotch Fudge
1/2 cup butter
1 cup Barney Butter
1 bag (11 oz.) butterscotch chips
1 bag (10.5 oz.) mini marshmallows

In a large bowl, microwave the butter and Barney Butter until melted. Stir in the chips and mix until they melt, microwaving more as needed. Fold in the marshmallows and stir until coated. Dump into a greased or lined 9×9 pan, and put into the refrigerator until set.

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no chocolate in sight...

...and I'm okay with that.



I don't think I've ever seen peanut butter ice cream. Yes, I've seen peanut butter ice cream with chocolate swirls and peanut butter ice cream with chocolate pieces and chocolate ice cream with peanut butter swirls and every other combination under the sun. But truly, other than in ice cream parlors, have you ever seen straight peanut butter ice cream?

Well, you still haven't. This is almond butter ice cream, and it's luscious. Smooth and creamy, nutty and rich--everything a good ice cream should be and more.


I borrowed my co-worker's ice cream machine to make this, and I'm so glad I did. Sometimes we're forced to make the things we crave but can't find in the grocery store (like, say, cinnamon ice cream).

Did I mention that this recipe is another Barney Butter tried-and-true? It is, and we have Michele Thompson to thank for it (and the previous two Barney Butter recipes as well). She's the Channel Editor for SheKnows.com and Food Editor for ChefMom.com, and she created all the recipes on the Barney Butter site.

Kudos to you, Michele, and more ice cream for me. Please.


And although phenomenal by itself, the ice cream's even better on a warm, moist banana bar.

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the classic

That's right, the classic. Like Frogger or Lord of the Flies. Like the Volkswagen Beetle or The Beatles. Classic--something of enduring interest.


I'm breaking out the tried and true peanut almond butter and jelly sandwich to remind those of you who haven't yet told me your favorite dish in which to use nut butter to hurry up and do so. There're five free jars of Barney Butter on the line here!

What, you want a recipe? Your wish is my command.

ABJ a la Grace
2 slices hearty, healthy whole wheat bread
2 large knife-scoops Barney Butter
2 massive dollops jelly, preferably of the apple cinnamon variety, but strawberry will do in a pinch

Slather Barney Butter on one slice of bread, and spread the jelly out on the other. Put the pieces of bread together such that the Barney Butter gives the jelly a big ol' smooch. Cut in half for easier consumption, and enjoy.

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a dazzling debut!

This stunning creation marks the first use of the springform pan I've owned for years and years.


Impressed? Surprised? I was both.

In case you haven't noticed, I've really been enjoying my Barney Butter. I've used it in several sweet treats, but this time it found a home in something much more healthy and savory.


Although the Barney Butter site refers to this as a tart, I can't help but think of it as a quiche. Granted, the crust is a little different from the usual pastry crust, but I still think I'd like to call this a tiche (quart is already taken).


So how is it? Funny you should ask, because it's the best darn tiche I've ever had. And guess what--it's cheeseless. I'm sure many of you would take care of that posthaste, but I didn't mind at all. The subtle nutmeg is very pleasant, and the spinach provides color and that "Hey, this is good for me!" feeling. The crust is something special altogether, and I can see many uses for it in the future. The almond flavor is certainly there, but it's not so strong that it takes away from anything else.


Yes indeedly, this tiche is a fine breakfast dish--relatively easy to assemble and super simple to consume.

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squawk!

That's an interesting word, is it not?

If I could only consume one source of meat for the rest of my days, it'd have to be chicken. It's so delicious and versatile. Roast it, poach it, bake it. Broil it, boil it, fry it. Ground it, shred it, dice it. Marinate it, rub it, sauce it. And so on, and so forth--the combinations are truly endless.



One ingredient I've never combined with chicken is nut butter, but I know it's a popular combination in many African and Thai dishes. Apparently it's popular in Spanish cuisine as well--I found a recipe on the Barney Butter site for Spanish Almond Chicken that certainly seemed worth a try.

This dish is a happy blend of chicken, carrots, onions, garlic, mushrooms, and spinach dressed in a stellar sauce consisting of almond butter, saffron-infused sherry, and lemon juice. Another wonderful component is the mixture of herbs and spices--cloves and ginger, thyme and parsley. Saffron and sherry are not items I keep in my cabinets, but they ended up being well worth the investment--they added a depth of flavor that really made the dish something unique and completely fantastic.


If you like exotic flavors, I urge you to give this recipe a try. There are a lot of things going on at once, and they're all enjoyable. Nut butter and chicken are indeed a delightful duo.

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truffle-upagus

Yes, I watched Sesame Street as a child, and yes, I was fond of Snuffleupagus.


But no, I never knew his first name was Aloysius.

Aloysius Snuffleupagus. Come on--awesome, right? That's quite possibly the best name ever, and that's all there is to it. Future son of mine, be prepared.

Okay, this post isn't really about Snuffleupagus. It's about truffles. Get it? Truffle-upagus? Boy-o, I'm easily amused on a Monday morning.


Generally, I save truffle-making for occasions when I have deep reserves of patience and lots of time on my hands. I consider it a trying process. Lately, though, I've been inspired and motivated by my Barney Butter, and I was easily able to summon up the courage to attempt their truffle recipe.

I'm here to tell you, folks--these truffles are unlike any I've ever had, in a good way. They're replete with the almond butter flavor, set off nicely by the subtle cocoa powder, vanilla, and honey. Depending on what you roll them in [I tried powdered sugar, more cocoa powder, cloves, and (surprise) cinnamon], the little balls of heaven are easily able to take on other flavors.


I didn't even have that much trouble with them, thanks in part to numerous and lengthy rest stops in the refrigerator. Give 'em a try, especially if you like that good ol' chocolate-nut butter combination. I recommend giving them a tumble in cinnamon and a quick visit to the freezer.

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my buddy, my buddy

Remember that doll? Well, I guess I don't remember the doll as much as I remember the jingle--"My buddy, my buddy, wherever I go, he goes..."


That's neither here nor there, except for the fact that these stellar bars are inexplicably entitled Chocolate Peanut Buddy Bars. I don't really get it, do you?

This recipe, originally discovered on the back of a bag of chocolate chip morsels, has been a favorite in my family for quite some time. The Great Mambino especially loves 'em.

I followed the recipe except for two things--I used Barney butter (it's baaaaack), and rather than using some of the morsels for a frosting, I put them all in the batter. That's just how I roll. OH, and I sprinkled the top with some chocolate salt, a wonderful gift sent to me long ago by Katie of Salt and Chocolate (appropriate blog name, yes?)--a long-overdue thanks, Katie!


They're moist, chocolatey, and aromatic, and they truly melt in your mouth. Perhaps if you make them and realize how wonderful they are, you'll forgive me for getting that jingle stuck in your head...

Oh, and in case you were curious, the beasts are keeping me busy:


My buddies, my buddies.
And I'm so glad the plunger's in the background--talk about a party pooper
(insert rimshot here)(and go ahead and groan).

Now if I could just teach them to lift the lid and use it.

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