>> Tuesday, November 23, 2010
What KIND of peanut butter, you ask, should go inside those delicious chocolate-pumpkin pies? Homemade, of course. We've covered how to make it before, though you may have missed it. If you haven't already invested in a food processor, now's the season. Making my very own peanut butter has changed my freaking LIFE, no exaggerations.
I cater each batch to my mood. But lately, I've been making the same kind over and over again. I think I found my favorite. I use only a little bit of sugar and salt. Some coconut oil for a signature flavor. I can't even begin to thank Ashley enough for showing me the way.
So, if you want to make your own peanut butter to put inside your not-pumpkin pies, keep reading.
MY FAVORITE HOMEMADE PEANUT BUTTER
(Adapted from Master Ashley's instructions.)
What you'll need . . .
- 3 cups unsalted, dry-roasted peanuts (found in most bulk food sections)
- 1 heaping tablespoon brown sugar
- 1 heaping tablespoon virgin coconut oil (melted or hard, it doesn't matter)
- 1/2 teaspoon salt (sometimes more, depending on my mood)
Method . . .
- Place the peanuts in your food processor and process until they form a big lump.
- You'll need to break this lump into a couple smaller lumps to allow for more processing.
- Just be patient. This process will take a few minutes. When it looks like peanut butter (spread-like consistency), add in your sugar, salt, and coconut oil.
- Keep processing until smooth. You may want to let it get soupy, so just let it grind.
- For "chunky" peanut butter, I sometimes add in unsweetened coconut flakes. Yum!
- One batch of this lasts an entire week at our house. And it's less expensive than store-bought varieties!
And speaking of peanut butter. I'm definitely thinking of making these vegan whoopie pies again soon. Homemade peanut butter would be perfect in them! For now, I'll munch on the mini-pies, though. Liz had a great idea, but they are already almost gone.
What can I say? We love to eat!
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