Miscellaneous: Peanut Butter

Adapted from The Kitchn

I make my own peanut butter because it's easy, it's delicious, it's inexpensive, and I have control over the quality of the ingredients.  It's also very customizable: different nuts and different sweeteners can be used, and the amount of any ingredient and the roast time can be adjusted to taste.

3 1/2 c. raw, skinned peanuts

1 Tbs. oil, plus additional as required
2 Tbs. honey
3/4 tsp. salt

1. Preheat oven to 350 degrees F.  Place peanuts on a baking tray and roast, shaking tray occasionally, until they turn lightly golden (10-15 minutes).

2. Place peanuts in a food processor, and pulse until they are mostly broken down.  Process until peanuts are about the texture of corn meal. 

3. Add oil, honey and salt.

4. Continue to process until peanut butter is nearly smooth (5-10 minutes).  If mixture does not become a smooth paste, cautiously add small amounts of oil until it amalgamates.

5. Transfer peanut butter to a jar, and keep refrigerated.

Miscellaneous: Simple Granola

Adapted from Cookie and Kate

This is a no-frills version of granola that is ready for personalization.  The recipe calls for vanilla extract, but depending on the composition of the final product, almond or coconut extract might be better.  Raw nuts or seeds, or spices such as cinnamon can be mixed in before baking. Roasted nuts or seeds, dried fruits, or shredded coconut can be mixed in after baking. Chocolate chips can be added after the granola cools.  Most often though, I use the simple version of the recipe and some fresh berries to top plain yogurt for a really excellent breakfast.

3 c. rolled oats
1/3 c. oil
1/3 c. honey (agave nectar or maple syrup can be substituted)
1/2 tsp. vanilla extract
1/4 tsp. salt

1. Preheat oven to 350 degrees F.  Add all ingredients to a bowl and mix thoroughly.

2. Empty bowl onto an oiled (or parchment or silpat lined), rimmed baking tray and distribute the oats evenly.

3. Bake about 20-22 minutes, stirring once, or until oats turn a light golden color.

4. Remove from the oven and allow to cool completely, undisturbed.  The granola will look rather pale and seem damp when first removed from the oven, but will continue to darken slightly and crisp considerably as it cools.  The granola will also clump a bit as it cools, forming chunks of varying sizes when scraped from the baking tray.