Ultra Peanut Butter Cookies

Recipe from Chef Zoë François Ingredients 12 tablespoons (1.5 sticks) unsalted butter, room temperature 1 cup brown sugar, well packed 3/4 cup crunchy peanut butter 2 large eggs 1 teaspoon vanilla extract 1 cups (7 ounces) Oliver Farm peanut flour 1 teaspoon baking soda 1 teaspoon kosher salt 4 ounces gluten-free semisweet or bittersweet chocolate, finely chopped (optional) Directions Preheat the oven to 375 degrees with rack in the center of the oven.Cream together the butter and brown sugar in a mixing bowl with the paddle attachment about two minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs one at a time, mixing until well incorporated. Add the vanilla. In a bowl, whisk together the peanut flour, which may be lumpy, baking soda and salt. Add to the peanut butter mixture and mix until it is a smooth dough. Add the chocolate here, if using.   Use a two to three tablespoon scoop to form the balls of dough. Or use a spoon and then roll them into balls. Use a fork to flatten them and create a crosshatch pattern. Sprinkle with sugar and bake for eight to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout, then bake another couple of minutes.   Nutrition information per serving: Note: Nutrient analysis does not include the optional chopped chocolate. Calories:  130 Calories from Fat: 80 Fat: 9g Trans Fats: 0g Cholesterol: 25 mg Carbohydrate: 11g Protein: 4g Fiber: 1g Sodium: 180 mg  

Recipe from Chef Zoë François

Ingredients

12 tablespoons (1.5 sticks) unsalted butter, room temperature
1 cup brown sugar, well packed
3/4 cup crunchy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cups (7 ounces) Oliver Farm peanut flour
1 teaspoon baking soda
1 teaspoon kosher salt
4 ounces gluten-free semisweet or bittersweet chocolate, finely chopped (optional)

Directions

Preheat the oven to 375 degrees with rack in the center of the oven.Cream together the butter and brown sugar in a mixing bowl with the paddle attachment about two minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs one at a time, mixing until well incorporated. Add the vanilla. In a bowl, whisk together the peanut flour, which may be lumpy, baking soda and salt. Add to the peanut butter mixture and mix until it is a smooth dough. Add the chocolate here, if using.
 

Use a two to three tablespoon scoop to form the balls of dough. Or use a spoon and then roll them into balls. Use a fork to flatten them and create a crosshatch pattern. Sprinkle with sugar and bake for eight to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout, then bake another couple of minutes.

 

Nutrition information per serving:
Note: Nutrient analysis does not include the optional chopped chocolate.
Calories:  130
Calories from Fat: 80
Fat: 9g
Trans Fats: 0g
Cholesterol: 25 mg
Carbohydrate: 11g
Protein: 4g
Fiber: 1g
Sodium: 180 mg

 

Dr. JJ's Roasted Grape and Peanut Cake

Created by Dr. JJ Levenstein, MD, FAAP I always love a challenge, especially when it comes to baking. So, when the National Peanut Board sent me some green peanut oil and bags of fragrant peanut flour and asked me to develop a recipe, I was in like Flynn!   My inspiration for this cake came from Smitten Kitchen’s Deb Perleman. I have made her Blood Orange Olive Oil Cake on several occasions - always to rave reviews. I wanted to take these peanut products and create a riff on the olive oil cake. Once I tasted the green peanut oil, I knew it could be done - it’s buttery and flavorful and a perfect oil to keep a cake moist. By utilizing peanut flour, I could create a healthier cake with higher protein content, and I wanted to complement the natural nutty flavor with its classic partner - so grapes were a perfect solution. Ingredients 4 cups assorted seedless grapes 1 cup sugar 1/2 cup unsweetened plain yogurt 3 large eggs 2/3 cup Oliver Farm green peanut oil + more for greasing pan and roasting grapes 1 1/4 cups all-purpose flour 1/2 cup Oliver Farm peanut flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup peanuts, ground Directions Grease a 9” pan with peanut oil. Cut a circle of parchment paper to fit the bottom, tap down and grease the parchment too. Roast grapes on a sheet pan with 2 tablespoons peanut oil at 400 until slightly shriveled, releasing their juices and slightly brown. Turn oven down to 350. Let roasted grapes cool, and reserve juices.  Set aside 1 cup of roasted grapes for decoration. In a large bowl mix all purpose flour, peanut flour, baking powder, baking soda, sugar and salt. In a smaller bowl mix yogurt, eggs, peanut oil, and reserved juices from roasted grapes. Add wet ingredients to dry, and mix gently with a wooden spoon or spatula until all dry ingredients are incorporated. Fold in 3 cups of the roasted grapes. Bake cake in oven for 50-55 minutes until top is deep golden brown and pick inserted in center comes out clean. Cool cake on a rack for 30-45 minutes, invert onto a plate. Remove parchment and flip over onto a serving plate. Take ground peanuts and place on top of cake. Decorate periphery with reserved roasted grapes. Slice and serve. Bon Appetit! Nutrition information: Calories: 410 Calories from fat: 220 Total fat: 24g Trans fat: 0g Cholesterol: 55mg Carbohydrate: 43g Protein: 9g Fiber: 2g Sodium: 110mg  

Created by Dr. JJ Levenstein, MD, FAAP

I always love a challenge, especially when it comes to baking. So, when the National Peanut Board sent me some green peanut oil and bags of fragrant peanut flour and asked me to develop a recipe, I was in like Flynn!

 

My inspiration for this cake came from Smitten Kitchen’s Deb Perleman. I have made her Blood Orange Olive Oil Cake on several occasions - always to rave reviews. I wanted to take these peanut products and create a riff on the olive oil cake. Once I tasted the green peanut oil, I knew it could be done - it’s buttery and flavorful and a perfect oil to keep a cake moist. By utilizing peanut flour, I could create a healthier cake with higher protein content, and I wanted to complement the natural nutty flavor with its classic partner - so grapes were a perfect solution.

Ingredients

4 cups assorted seedless grapes

1 cup sugar

1/2 cup unsweetened plain yogurt

3 large eggs

2/3 cup Oliver Farm green peanut oil + more for greasing pan and roasting grapes

1 1/4 cups all-purpose flour

1/2 cup Oliver Farm peanut flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup peanuts, ground

Directions

Grease a 9” pan with peanut oil. Cut a circle of parchment paper to fit the bottom, tap down and grease the parchment too.

Roast grapes on a sheet pan with 2 tablespoons peanut oil at 400 until slightly shriveled, releasing their juices and slightly brown. Turn oven down to 350.

Let roasted grapes cool, and reserve juices.  Set aside 1 cup of roasted grapes for decoration.

In a large bowl mix all purpose flour, peanut flour, baking powder, baking soda, sugar and salt. In a smaller bowl mix yogurt, eggs, peanut oil, and reserved juices from roasted grapes. Add wet ingredients to dry, and mix gently with a wooden spoon or spatula until all dry ingredients are incorporated. Fold in 3 cups of the roasted grapes. Bake cake in oven for 50-55 minutes until top is deep golden brown and pick inserted in center comes out clean.

Cool cake on a rack for 30-45 minutes, invert onto a plate. Remove parchment and flip over onto a serving plate. Take ground peanuts and place on top of cake. Decorate periphery with reserved roasted grapes. Slice and serve. Bon Appetit!

Nutrition information:

Calories: 410

Calories from fat: 220

Total fat: 24g

Trans fat: 0g

Cholesterol: 55mg

Carbohydrate: 43g

Protein: 9g

Fiber: 2g

Sodium: 110mg

 

Peanut Apple Crisp à la Mode

Created By Caroline Young Bearden, MS, RD, LD Ingredients 6 cups sliced, peeled Granny Smith apples (about 6 apples) ½ lemon 1 cup brown sugar ½ cup canola oil ½ cup creamy peanut butter ½ cup & 2 tablespoons Oliver Farm peanut flour 2 cups rolled oats ¼ tsp salt ½ tsp cinnamon 1/2 cup peanuts Directions Preheat oven to 350. Place apples in a medium bowl and toss with 2 Tbsp Oliver Farm peanut flour. Transfer to 8” x 8” pan and squeeze lemon juice on top. Add ½ cup sugar. In a medium bowl, combine peanut butter and oil. Add flour, oats, salt, cinnamon, rest of sugar and mix well. Pour on top of apple mixture and spread evenly. Bake in oven for 40 minutes. Remove from oven and add peanuts to top of crisp. Bake for 5 to 10 more minutes, or until apples are tender and top is starting to brown. Serve with vanilla ice cream.  Nutrition information per serving: Calories: 400 Calories from Fat: 200 Fat: 23g Trans fats:  0g Cholesterol: 0mg Carbohydrate: 46g Protein: 9g Fiber: 5g Sodium: 40mg

Created By Caroline Young Bearden, MS, RD, LD

Ingredients

6 cups sliced, peeled Granny Smith apples (about 6 apples)

½ lemon

1 cup brown sugar

½ cup canola oil

½ cup creamy peanut butter

½ cup & 2 tablespoons Oliver Farm peanut flour

2 cups rolled oats

¼ tsp salt

½ tsp cinnamon

1/2 cup peanuts

Directions

Preheat oven to 350. Place apples in a medium bowl and toss with 2 Tbsp Oliver Farm peanut flour. Transfer to 8” x 8” pan and squeeze lemon juice on top. Add ½ cup sugar. In a medium bowl, combine peanut butter and oil. Add flour, oats, salt, cinnamon, rest of sugar and mix well. Pour on top of apple mixture and spread evenly. Bake in oven for 40 minutes. Remove from oven and add peanuts to top of crisp. Bake for 5 to 10 more minutes, or until apples are tender and top is starting to brown. Serve with vanilla ice cream. 

Nutrition information per serving:

Calories: 400

Calories from Fat: 200

Fat: 23g

Trans fats:  0g

Cholesterol: 0mg

Carbohydrate: 46g

Protein: 9g

Fiber: 5g

Sodium: 40mg