Peanut Butter Pecan Biscott

From Joy the Baker

Makes: about 2 1/2 dozen biscotti

4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup natural peanut butter

1 cup granulated sugar

1 large egg

1 large egg yolk (save the egg white for the egg wash)

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup pecans

egg wash and 1 tablespoon of milk for egg wash

sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes.  Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry.  That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Curried Cauliflower and Sweet Potato Soup

This lovely recipe comes from the Fat Free Vegan Kitchen and is really so delish! It's been one of my favorite so far. Although all the recipes I post are my faves. If I don't love it, then I don't post it. I loved it so much that it's going on the list for next week menus.

I didn't have chickpeas so I used corn. But, if I had been thinking i would of put in chicken. Since beans are there to provide protein. Also, I forgot to put in the peanut butter at the end. 

The soup was so good the way it was though. However, I do want to try it with the chickpeas and peanut butter. 

1 large onion, peeled and chopped

1/2 teaspoon cumin seeds

1 tablespoon ginger paste or minced ginger root

1 small chile pepper, such as jalapeño or serrano, seeded and minced

3 cloves garlic, minced

4 cups vegetable broth (or water plus bouillon cubes)

1 pound sweet potatoes (about 1 large), peeled and cut into 3/4-inch cubes

1 tablespoon mild curry powder, divided

1/8 teaspoon cinnamon

1 large head cauliflower, separated into bite-sized flowerets

1 15-ounce can chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)

1 15-ounce can diced tomatoes

2-4 cups water

1 teaspoon salt (or to taste)

1/4 tsp cayenne pepper (or to taste)

1 tablespoon natural peanut butter

Heat a large non-stick pot (4 quarts or larger). Add the onion and cook, stirring, until it begins to soften, about 3-4 minutes. Add the cumin seeds, ginger, chile pepper, and garlic, and cook, stirring constantly, for another 30 seconds. Stir in the broth, sweet potatoes, 1 teaspoon of the curry powder, and cinnamon. Bring to a boil, reduce heat, cover and cook over low heat until sweet potato softens, about 20 minutes.

Add the cauliflower, chickpeas, and tomatoes to the pot. Add just enough water to almost cover the cauliflower, probably about 3 cups. Stir in the remaining 2 teaspoons of curry powder, and add salt and cayenne pepper (more if you like things hot, less or none at all if you prefer it not spicy). Cover and simmer until cauliflower is tender, about 15-20 minutes. Stir in the peanut butter and serve hot.