Peanut Butter Miso Cookies Food

PEANUT BUTTER MISO COOKIES

Steps:

• Set oven and prepare baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
• Combine wet ingredients. In a very large mixing bowl, combine the butter, miso paste, peanut butter, 1¼ cup of the brown sugar, granulated sugar and vanilla. Mix until smooth. Then add the eggs and mix until smooth.
• Add dry ingredients. Add the flour, baking powder and baking soda and mix just until combined and you no longer see any dry spots.
• Shape and roll in brown sugar. Add the remaining ½ cup of brown sugar to a large plate and move it around so it's in a thin even layer (more or less). Shape the cookie dough into balls, rolling it between your palms, about 1½ tablespoons each. Then roll the shaped balls in the brown sugar, coating all sides. If the sugar looks thick, gently roll the coated ball between your palms again and some of it will fall off. Place them on the parchment-lined baking sheets as you go, with at least 2½ inches between them, as they will spread.
• Bake and cool. Place the baking sheets in the preheated in the 350°F oven and bake until the cookies have spread, look "crinkled" on top, and are slightly golden along the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 15 minutes.

PEANUT BUTTER-MISO COOKIES

Steps:

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375º.
• Mix first six ingredients.
• Add the rest of the ingredients.
• Mix well.
• Roll into balls and press down with a fork dipped in sugar or flour.
• Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.

PEANUT NOODLES

Steps:

• Cook the noodles until tender. Find the specific preparation instructions on the package. Once tender, rinse the noodles under cold running tap water to stop the cooking process.
• Then let them drain for a few minutes. In the meantime add the miso paste and chicken stock to a non-stick pan.
• Place it over medium-high heat and bring the ingredients to a light boil. Stir well for a few minutes until the miso has dissolved and the chicken stock has reduced by almost half. Then add the peanut butter.
• Stir agin until the peanut butter has melted into the miso sauce. Turn the heat lower now. Add half of the crushed peanuts, palm sugar, fish sauce and sliced chives or spring onion.
• Stir the sauce well again. Then add the cooked noodles to the pan.
• Stir well until the noodles are fully coated with the creamy peanut miso sauce. Check the seasoning and add extra fish sauce or palm sugar to taste. Then take the pan off the heat and scoop the noodles in a bowl. Sprinkle with sesame seeds and the remaining chopped peanuts. Serve immediately.

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

Steps:

• To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
• To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
• Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

味噌花生調醬 MISO PEANUT SAUCE

Steps:

• Add all ingredients to a jar and mix together to combine. Taste to add more syrup or sesame oil if you prefer.

PEANUT BUTTER SALMON WITH MISO

Steps:

• Get fillets ready and place in large Ziploc Bag.
• In a small bowl, whisk together glaze ingredients and pour over salmon. Release as much air as possible and seal the bag. Marinate refrigerated for at least 30 minutes or maximum overnight.
• Preheat oven to 400 degrees F and line baking sheet with aluminum foil (easy to clean up). Place salmon fillets on baking sheet, leaving 1.5" - 2" space in between them. Spoon remaining marinade on top of the fillets. Cook for 20-25 minutes and then broil on Low until brown crust forms on top. Serve immediately garnished with chopped green onions and sesame seeds.

CHOCOLATE PEANUT BUTTER-MISO CUPS

Steps:

• Line a 24-cup mini-muffin pan with paper liners.
• Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
• Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
• Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
• While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
• When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
• Refrigerate until the chocolate cups set, 30 to 60 minutes.
• Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.

MISO PEANUT BUTTER

Steps:

• Preheat the oven to 200C / 180C Fan / Gas Mark 6. Place the peanuts on a tray and roast for 10-15 minutes until golden and aromatic. Leave to cool entirely.
• Place 150g of peanuts in the mixing bowl and blitz 3-5 Sec. / Speed 6 or until you get the desired consistency. Remove and transfer into a bowl. Set aside.
• Add the remaining peanuts to the mixing bowl and blitz for 30 Secs. / Speed 10. Scrape down using your spatula and repeat again 1 Min. / Speed 10 or until it looks and tastes as smooth as you like it. Sometimes I go up to 2 minutes because the peanuts were really fresh and it takes a little time to get the oils out.
• Add the reserved peanut pieces, brown sugar and miso paste and mix 10 Secs. / Speed 4. Fill into a jar and keep refrigerated. Enjoy!

MISO PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH CRYSTALLIZED GINGER AND BLACK SESAME

Steps:

• Preheat the oven to 350°F. Line two baking sheets with silicon baking mats or parchment paper.Place the butter, brown sugar, white sugar, vanilla, ground ginger, ground cinnamon, baking powder and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Mix the ingredients together on low speed until the butter has started to blend, and then increase the speed to medium, creaming the ingredients until they form a uniform colored paste that clings to the side of the bowl.
• Scrape down the side of the bowl and add the peanut butter and the miso paste. Mix to incorporate. Scrape down the sides again and add the egg, mixing to incorporate.
• Scrape down the sides and add the flour, and slowly stir the ingredients together, toggling and switching the mixer on and off again, to prevent the flour from flying up. Do this until most of the flour has been absorbed, then mix on low speed until the flour is incorporated.
• Remove bowl from mixer and add the chocolate chips and crystallized ginger. Stir by hand, using a wooden spatula or spoon, to incorporate the mix-ins.
• Place the black sesame seeds in a small shallow bowl. Scoop a heaping tablespoon of cookie dough out and roll it into a 1-inch round ball. Dip the ball of dough in the sesame seeds, making sure to rock it back and forth to adhere the sesame seeds to the dough, and to coat one half of the ball. Place the dough on the lined cookie sheet, making sure the part of the ball facing up is covered with half the sesame seeds and half bare. Repeat with the process, leaving about 2 inches of space between cookie to allow for spreading.
• Once the baking sheets are filled, bake in the oven 12 to 15 minutes, or until the top of the cookie is golden brown and cracks have appeared. The cookie will look puffy but it will deflate as it cools. Pull the cookie out the oven and let the cookies sit on the baking sheet for 5 to 10 minutes or until they are firm enough to move to a wire cooling rack. Most the rack and cool completely.