The past couple of days have been kind of boring food-wise. Eggs and toast, tomato soup, grilled cheese, pizza . . . and more than a few white chocolate Reese’s peanut butter eggs. Thank goodness those are gone. I had way too much chocolate this weekend.
Yesterday I ate breakfast kid of late because I wasn’t feeling well. The only thing I felt like was eggs and toast so my husband offered to make me some. And he got very creative with the eggs.
2 fried eggs in the shape of a heart! How cute is that? It did make me feel a lot better.
Other than that meal, the highlight of my weekend was probably making homemade peanut butter. Homemade white chocolate peanut butter at that. A couple of weeks ago, we bought a huge container of peanuts from Sam’s.
52 ounces of peanutty goodness. FYI: I bought these peanuts because I prefer peanut butter to almond butter (most of the time). I may be in the minority in this but oh well.
Peanut Butter & Co. make the most amazing White Chocolate Peanut Butter. It’s one of my favorites. I don’t know if you guys have noticed it or not, but food prices have gone up. Way up. So making your own peanut butter just makes good sense. I do feel weird calling this a recipe because there are only two ingredients. Well . . . three if you add salt. I never realized making your own nut butter could be so easy. My food processor is my favorite kitchen appliance.
White Chocolate Peanut Butter (makes about 1 2/3 c.)
2 cups dry roasted peanuts
1/2 c. white chocolate chips
salt to taste (optional, I did not add this because the peanuts I used were already salted)
You start out by placing the peanuts in your food processor.
Process until smooth. This process can take about ten minutes or so. So have patience! You will probably have to scrape the sides of the bowl several times until finished.
Meanwhile, melt white chocolate chips in microwave or over the stove on medium heat. My creative husband made our own double boiler by placing a large bowl over a pot filled with some water.
Once peanuts are a smooth consistency, add melted chocolate chips (and salt if using). Process well.
Enjoy! This peanut butter is a lot better than the store-bought stuff.
I had a serious lack of veggies this weekend so I decided to use my new white chocolate peanut butter in a delicious breakfast smoothie.
In the blender went:
2 large handfuls of spinach
a frozen banana
several fresh strawberries
1 c. of milk
half a scoop of vanilla protein powder
spoonful of white chocolate peanut butter
It was so delicious and healthy . . . not to mention filling. I don’t usually have smoothies for breakfast because they don’t fill me up for very long. But this smoothie kept me full for a while. It was the perfect way to start the week.