Thursday, March 31, 2016

Food for Thought : March is National Peanut Month

       Peanuts and peanut butter  are one  of America's favorite foods . Americans  consune  an average  of 1.5 billion pounds of peanut butter  and peanut products each year . That is more  than 6 pounds  of peanuts or peanut products  per person . Peanut butter , roasted peanuts  ground into a paste  are a great source  of many vitamins  and nutrients . They have niacin , folate , vitamin E and protein . However  , they do have  caloeirs and fat  , so watching your portion size  is essential . Here are a few tips  to enjoy  peanuts and peanut  butter in a healthy way :
      Look for reduced fat varieties  of your favorite spread , but read the label . They can have just as many  calories . The types  of peanut butter  , smooth , chunky  or  chunchy , do not differ  significantly in nutritional value .
      Spread  peanut butter  on top of your morning  waffles . Top fruits  such as apples  or pears  with peanut butter  for a little  extra protein  for a snack .
      Used  crushed nuts  to coat  chicken or other meats . Mix peanuts  with popcorn  and dried fruits  for a healthy snack  that is a little salty and sweet . 
                                                          Peanut Butter Lover’s Cake
A peanut butter lover’s delight! Everyone will love this one.
Servings: 16          Cook Time: 35 mins        
Main Ingredient: peanut butter 

1        can Baker's Joy® Original Non-Stick Baking Spray with Flour 
2       cups all purpose flour 
1/2    teaspoon salt 
1-3/4    cup creamy peanut butter (do not use natural) (divided) 
1          cup unsalted butter (softened) 
1-1/2    cups granulated sugar 
2           large eggs 
2          teaspoons vanilla (divided) 
1          cup whole milk 
1          cup peanut butter chips 
1          cup confectioner's sugar 
1/3       cup heavy cream 

1 .  Preheat oven to 350˚ F. Spray two 8 x 8- baking dishes or pans with Baker's Joy® spray. Combine flour, baking powder, and salt; set aside. Beat 1/2 cup butter, 3/4 cup peanut butter and sugar in large bowl with electric mixer on medium speed about 5 minutes or until creamy. 
2 .  Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Reduce speed to low and alternately add flour mixture and milk, beginning and ending with flour mixture. Stir in peanut butter chips. Pour batter into prepared pans and bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Remove and cool on wire rack for 10 minutes. 
3 .  Remove can from pans and cool completely. Beat remaining peanut butter and butter until creamy. Beat in confectioners’ sugar and remaining vanilla until smooth. Gradually add heavy cream and continue beating 3 to 5 minutes until frosting is light and fluffy. Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake. Place remaining layer on top and frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. 

A proud grand-poppa            G .

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