Back to School, Back to Baking: Healthier Chocolate Peanut Butter Brownies

Although my youngest child just started her sophomore year of college, I am conditioned to start baking at the beginning of school. Back to school means bake sales and PTA fundraisers, cooler temperatures that allow for baking (hello 90 degrees tomorrow in New York City) and the Jewish holidays, when we host a few dinners and need to have a stock of baked goods on hand.

We also have trips to see our middle daughter's first apartment in Washington, DC and another to Minneapolis for Parents' Weekend.

Mixing in the peanuts

Since we are a peanut butter and chocolate loving family, I decided to bake a simple batch of brownies, but with a healthier twist. I took some butter out of my brownie recipe and replaced it with natural peanut butter (I love the 365 organic natural peanut butter from Whole Foods) and used organic whole wheat flour instead of white flour.

I also used raw cane sugar from The Real Co; it's organic and non-GMO verified. With cage-free organic eggs and a Misto olive oil sprayer for greasing the pan, I reduced most of the chemicals in the  brownies, though I couldn't find organic unsweetened chocolate and had to use Ghirardelli.

Healthier Chocolate Peanut Butter Brownies

• 4 ounces unsweetened chocolate
• 1 stick unsalted butter
• 1/2 C natural (no sugar added) peanut butter
• 1 1/2 C organic raw cane sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 C whole wheat flour
• 1/2 C dry roasted peanuts

Put chocolate and butter in large bowl in microwave and heat for 30 seconds, stir, heat again for 30 seconds, stir, and heat again for 10-15 seconds if needed.  Stir in peanut butter and mix till smooth.

Add sugar and stir. If mixture is cooled enough not to cook eggs, stir them in with the vanilla, flour and nuts.

Mix well.

Spray a 13 x 9 pan with a thin coating of olive oil and smooth mixture into the pan.

Bake 30 minutes, at 350, until brownies are set. Cool on a rack.

Enjoy!

Peanut Butter & Pickles: veggie lunch

About a year ago, I paid an obscene amount of money for a few jars of Rick’s Picks pickles. I was at a benefit for the Prospect Park Alliance and hey, it was for the kids. For the very Brooklyn playgrounds where my daughters had frolicked.

The great thing about pickles, of course, is that they can be stuffed into the back of the pantry and used throughout the grim winter. Or forgotten about and then found with a happy surprise, which is what happened when I was doing a little Spring cleaning – very little, I should add – and I unearthed a jar of Rick’s hotties.

These pickles on steroids, made with habanero and sriracha, add an incredible kick to veggie burgers and an unusual twist to the peanut butter and pickle sandwich that the New York Times raved about recently.

I usually make the sandwich with Smucker’s natural peanut butter, but with these spicy pickles, I added a schmear of Peanut Butter & Co.’s equally spicy The Heat is On.

It was pretty awesome.

I can’t wait to see what I find next time I dig through the pantry.

National Peanut Month

Peanut butter is a vegetarian mom’s best friend. We usually travel with a jar of peanut butter so we can make a sandwich if we can't find vegetarian food on the road.

I just found out that March is National Peanut Month - who knew? Peanut Butter & Co, one of our vegetarian family’s favorite NYC restaurants, created a pop-up PB&J Art Exhibit with the National Peanut Board.

The exhibit, The Nutropolitan Museum of Art, is open March 4-6 at the Openhouse Gallery. It features photography by Theresa Raffetto. On Saturday and Sunday, kids can make their own PB&J art in an art studio and meet a peanut farmer. The Van Leuwen Ice Cream truck will be on the street from 11am - 4pm, selling peanut butter treats. On Sunday, get PB sandwich cookies, brownies and rice crispy square from the Treats Truck, also 11am - 4pm.

Not only is the gallery free, but every family gets a free jar of Peanut Butter & Co peanut butter. How cool is that? And for every jar given out, another jar will be donated to the Food Bank For NYC.