My kitchen is my happy place. (I’m sure you never would have guessed, right?)
It is my dominion: a place where I have sole control over what happens. A place where I feel confident and ready to take on anything.
Except when little mishaps occur. And they occur. I like to think that I’m very calm and gracious in the face of adversity, and in some environments (like my job) I somehow manage to pull it off.
Sadly though, when they happen in the kitchen, I turn into a mess of anxious energy that somehow manages to do everything except solve the problem rationally. Running around the kitchen on the verge of tears has yet to be a solution to anything.
So while I was in the middle of whipping up this amazing peanut butter and totally destroyed my food processor, I tried to remain calm. I really did. But making peanut butter is one of those processes wherein doing it by hand really doesn’t work. Thankfully, the butter was far enough along that I didn’t have to lug out my mortar and pestle. I’m okay with chunky peanut butter, but I think that would have taken it a little too far.
I did have to blend in the white chocolate by hand though, and wound up with random bits scattered throughout the peanut butter. (Which actually turned out to be a delicious surprise.)
There are few things better than homemade peanut butter. Wholesome, simple and delicious, it’s like a jar full of sunshine and white chocolate. Keeping a little container in my bag is my mid week pick-me-up. Join me, won’t you?
One Year Ago: Salted Caramel Chocolate Mousse
- 1 ½ cups honey roasted peanuts (you could also use dry roasted)
- 1 tsp vanilla extract
- 1/3 cup white chocolate chips, melted
- 1 Tbsp peanut or canola oil, if necessary
- Place peanuts in a food processor and blend until a thick nut butter forms. Add in the vanilla with the processor on, continuing to run it until the mixture is smooth, about 3-4 minutes. If you want to add in the oil, do so now and continue to process for another 30 seconds. Add in the melted chocolate, then continue processing for another minute. You can stir in more oil at the end if you like, it will help keep your peanut butter creamy, but I found I only needed to add about a tsp.
- Transfer the peanut butter to a jar and store at room temperature or in the fridge. I keep mine in the fridge just to be safe and microwave it for about 10 seconds to loosen it back up. Enjoy!
Adapted from How Sweet It is