E.T. Cookies

These E.T. Cookies are loaded with peanut butter, honey roasted peanuts, and Reese's Pieces. They are so peanut-y!

You grind the honey roasted peanuts in these E.T. Cookies to create a delicious peanut flour, which just intensifies the salty-sweet peanut flavor.

Sour Cherry, Peanut, and Barley Sourdough Bread

I am really excited about this Sour Cherry, Peanut, and Barley Sourdough Bread.

For this sour cherry, peanut, and barley sourdough bread, I decided to experiment with different ingredients. I had some barley flour left over from making these multigrain snickerdoodles taunting me (as do all of the specialty ingredients now languishing in the garage fridge and pantry).

Salted Peanut Caramel Sauce

This peanut caramel sauce will not last very long in your house. It's absolutely wonderful on ice cream, apple slices, cookies, and tarts. I'm sure you can think of lots of other reasons to make this caramel sauce. I used some as a filling for peanut butter thumbprint cookies.

It lasts for several weeks in the refrigerator..... if you can resist it for that long.

Salted Peanut Caramel Sauce

Ingredients

1 C heavy whipping cream

1/4 C water

1 C granulated sugar

1 T light corn syrup

1/8 tsp salt

3/4 C (4 ounces) finely chopped roasted salted peanuts

Instructions

1. Heat the whipping cream in a glass measuring cup in the microwave, until just hot. Set it next to the stove top. 
2. Add the rest of the ingredients to a medium sauce pan (at least 2 1/2 quarts), and bring to a boil over medium, stirring occasionally with a heat proof spatula, until the sugar dissolves. 
3. Turn the burner to high and boil the sugar mixture until it turns a golden brown. While it is boiling, swirl the pan occasionally. The minute the mixture reaches the right color, turn off the heat. 
4. Slowly pour the cream into the sugar mixture, whisking constantly. The mixture will bubble up quite a bit. Continue to whisk until the cream is thoroughly incorporated. 
5. Pour the mixture into a heat proof bowl to cool. 
6. Add the peanuts when the caramel is just warm.
7. Place into a jar and refrigerate. 

Enjoy!

I found this recipe in the book The Art & Soul of Bakingby Cindy Mushet and Sur la Table. I've had this book for about five years, and have been so happy with the lessons and recipes included in the book. 

Sichuan Pork with Peppers and Peanuts | Wok Wednesdays

The recipe for this Sichuan pork with peppers and peanuts is from Stir-Frying to the Sky's Edge by Grace Young, the James Beard award winning cookbook filled with amazing stir-fry dishes.

This pork stir-fry calls for ingredients that are fairly easy to find, and because I have been participating in Wok Wednesdays, I actually had all of the ingredients on hand, with the exception of the pork, bell peppers, and the peanuts. Yes, I have a jar of chili bean sauce. In fact, I've been so in love with making the dishes from this book that I've taken over a couple of shelves in our refrigerator with ingredients.

Even better, this dish is super easy to make on a weeknight.

This recipe consists of pork, red bell peppers, and peanuts flavored with lots of garlic, red onion, soy sauce, Shao Hsing rice wine, white pepper, chili bean sauce, and Chinkiang or balsamic vinegar. After the initial prep, it takes about five minutes to make.

Verdict? One of my favorites from the book. Totally dinner party worthy. How does Grace do it?

The recipe (although doubled in volume) can be found on the NPR website. Even better, get the book. It's full of all kinds of information about cooking with a wok. I'm totally hooked.