Peanut Dipping Sauce

 

I figure as long as I'm posting Asian style recipes, whats one more? And this is one recipe you really need. I promise. Peanut Sauce. Dip your chicken Satay in it. Eat it over rice. Me? I like to toss it with some Lo Mein noodles and crushed peanuts.

This recipe is so simple and quick to throw together, which you'll appreciate on those busy weeknights where your kids are demanding that you feed them(the nerve, right?)and you havent planned anything for dinner. Not that that ever happens here.

You don't belive me?

Fine. It happens.

But at least I have Peanut Noodles to turn to when it does.

Ingredients:

 

1 Can Coconut Milk

1-2 T. Red Curry Paste(depending on your spicy tolerance level)

3/4 C. Peanut Butter

1/2 T. Salt

2/3 C. Sugar

2 T. Apple Cider Vinegar

1/4 C. Water

 

Combine all ingredients in a medium saucepan and whisk together. Bring to a gentle boil and reduce heat to medium. Whisk constantly for 4-5 minutes, or until the sauce has thickened and is smooth.

 

Peanut Butter Fudge Brownies

I found this recipe on Epicurious (after craving a peanut butter brownie for several days) and made some modifications. These are yummy, but have a tall glass of milk nearby. You WILL need it.

Ingredients:

Brownies

• 3/4 cup (1 1/2 sticks) unsalted butter

• 7 ounces bittersweet or semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup all purpose flour

Peanut Butter frosting and Ganache

• 1 cup peanut butter
  
• 1/2 cup (1 stick) unsalted butter, divided, room temperature
• 3/4 cup powdered sugar
• 1/8 teaspoon salt
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract

• 7 ounces bittersweet or semisweet chocolate, chopped

Position rack in center of oven and preheat to 325°F. Line 9x9x2-inch metal baking pan with foil, leaving long overhang; Spray foil with non-stick cooking spray.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour. Spread in prepared pan. Bake until toothpick inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.