Chow Down

Does anyone else get bummed out by Trader Joe’s cat cookies? It’s not that they’re disappointing in flavor- Far from it- But that they’re blatantly speciesist. Printed on every generous tub are the words “For People!” with no mention of our feline friends. They’re inspired by, shaped like, and named for cats, and yet these highly esteemed creatures are clearly excluded from indulging alongside us. It’s a slap in the face (or perhaps, paw to the snout) of the little lions among us. My modus operandi has always been to provide food for everyone to enjoy, regardless of tastes, dietary restrictions, or breeds, so it strikes me as terribly shortsighted of Trader Joe’s to classify such promising morsels in such an exclusive fashion.

The same can be said of “puppy chow.” Typically, this is a crowd-pleasing yet tooth-achingly sweet mix of melted chocolate, powdered sugar, and cereal squares, tossed together to approximate the appearance of dog food. Chocolate is at the top of the list of canine dangers when it comes to feeding, so I have to wonder who was the first person to dream up this combination. What a sadly misleading title!

Carob could make for an easy conversion, but not one that most humans would be particularly enthusiastic about. Besides, the added sugar really isn’t the best fuel for our furry friends. Savory flavors are what this reinvented blend is all about! Peanut butter with an umami kick of liquid aminos and nutritional yeast meet crunchy corn or rice cubes for a highly snack-able blend, no matter your breed. Feel free to spice things up for your own tastes with a generous dose of sriracha, smoked paprika, or chili powder, but keep it on the side for more sensitive puppy palates.

Although the temptation to immediately chow down straight from the bowl will be high, please mind your manners. There’s no reason to eat like an animal.

Yield: Makes About 4 1/2 Cups

Savory Puppy Chow (For People AND Puppies)

Name: Savory Puppy Chow (For People AND Puppies)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/4 Cup Natural Creamy Peanut Butter; 1/4 Cup Coconut Oil; 1 Tablespoon Braggs Liquid Aminos; 1 Teaspoon Apple Cider Vinegar; 4 Cups Corn or Rice Cereal Squares; 1/3 Cup Toasted Coconut Shreds or Flakes; 1/2 Cup Oat Flour; 1/4 Cup Tapioca Starch; 2 Tablespoons Nutritional Yeast

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

1/4 Cup Natural Creamy Peanut Butter
1/4 Cup Coconut Oil
1 Tablespoon Braggs Liquid Aminos
1 Teaspoon Apple Cider Vinegar
4 Cups Corn or Rice Cereal Squares
1/3 Cup Toasted Coconut Shreds or Flakes
1/2 Cup Oat Flour
1/4 Cup Tapioca Starch
2 Tablespoons Nutritional Yeast

Instructions

Place the peanut butter, coconut oil, liquid aminos, and vinegar in a small saucepan over low heat. Stir until smooth and slightly thickened. Toss with the cereal, coconut, and oat flour in a large bowl until the squares are evenly coated. Sprinkle in the tapioca starch and nutritional yeast last, stirring gently to cover the pieces without crushing them. Serve warm.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 160mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

April 17, 2018January 25, 2026

Hannah (BitterSweet)9 Comments

A Recipe is a Terrible Thing to Waste

New cookbooks are born every day and the internet is flooded in a sea of recipes, free and for profit, good and bad, garnering raves and rants alike. Still, it seems that the hunger for more can never be satisfied, and the quest to continue creating is never ending. For as many recipes as I make, some get lost in the shuffle, or forgotten in the archives like that lone jar of mustard pushed to the back of the fridge.

Luckily, in this case at least, these things don’t go bad. No matter when they’re rediscovered, they taste as fresh as the day they were made. When it comes time to clean out the shelves, or the digital file cabinet, there can be all sort of delightful surprises.

However, I might argue that these dead-easy cookie bars are better than finding a half-used jar of old mustard. Both creamy and crunchy, sweet and salty, and chocolatey all over, the combination of these few ingredients tastes something like a cross between peanut butter cups and party mix.

Invented on one cold day in the college dorms when few ingredients could be scrounged up, these humble pantry staples were all I had to work with, but did they ever exceed expectations. Sliced into generous chunks and left on the kitchen table to share, not a crumb remained by nightfall. I like to think that these crowd-pleasing treats won me a couple more friends that day.

Yield: Makes 12 – 16 Bar Cookies

Peanut Butter Fudge Pretzel Bars

Both creamy and crunchy, sweet and salty, and chocolatey all over, the combination of these few ingredients tastes something like a cross between peanut butter cups and party mix.

Prep Time 15 minutes

Cook Time 24 minutes

Additional Time 1 hour

Total Time 1 hour 39 minutes

Ingredients

Pretzel Crust:

3/4 Cup White Whole Wheat or All-Purpose Flour
3/4 Cup Coarsely Ground Pretzels
1/4 Cup Dark Brown Sugar, Firmly Packed
1/2 Cup Vegan Butter
2 – 4 Tablespoons Water

Peanut Butter Fudge Topping:

12 Ounces (2 Cups) Semi-Sweet Chocolate Chips or Chunks
1/4 Cup Light Agave Nectar
1 Cup Creamy Peanut Butter
1 Teaspoon Vanilla Extract
1 Cup Roughly Crushed Pretzel Twists

Instructions

Preheat your oven to 350 degrees and lightly grease a 8 x 8 inch square baking pan.
Mix together the flour, ground pretzels, and sugar in a medium mixing bowl. Using a pastry cutter or a fork, cut in the vegan butter until the mixture resembles coarse crumbs. Drizzle in the water, one tablespoon at a time, until the crumbs come together into a cohesive dough. Transfer to your prepared pan, and press the dough firmly and evenly into the bottom. Bake for 20 – 24 minutes until golden brown all over. Allow to cool for at least ten minutes before proceeding.
Place the chocolate pieces and agave in a microwave-safe container. Heat on full power for one minute. Stir vigorously, and add the peanut butter. Heat once more for about 30 seconds and stir again thoroughly, until completely smooth. If the chocolate hasn’t all melted yet, continue heating in 30-second increments on half power until the mixture is perfectly smooth. Mix in the vanilla, and quickly pour over the cooled crust.
Sprinkle the crushed pretzels evenly over the top, and be generous! It may seem like a lot, but you want to almost completely cover the fudge layer. Use the palms of your hands to gently press the pieces in so that they adhere.
Refrigerate for about 1 hour, until firm. Slice into bars or squares, and let come back up to room temperature before serving. Store in an air-tight container at room temperature, in one layer. Though the fudge is firm enough, stacking squares is a bad idea because they’re likely to smear and become extremely messy.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 195mgCarbohydrates: 46gFiber: 4gSugar: 24gProtein: 8g

April 27, 2012December 11, 2021

Hannah (BitterSweet)40 Comments

Sometimes You Feel Like a Nut…

…And it may have something to do with the fact that it’s National Peanut Month! It’s true, March has been designated as the official time to celebrate the humble peanut, in all of its goober glory. Rather than just enjoying the standard peanut butter sandwich, or baking up some ordinary peanut butter cookies, I craved a different sort of peanut sensation. It was a stroke of luck that Betty Lou’s presented the opportunity to test drive their latest creation, Powdered Peanut Butter.

Yes, dry peanut butter that rehydrates with a drop or two of water! Sweetened with coconut sugar and significantly lower in fat than the ordinary nut butter, it’s even a healthier option than many spreads currently on the market. A strong peanut aroma wafted from the jar as soon as the lid came off, and all signs pointed in a good direction, right through the initial reconstitution. Mixing easily and smoothly back to a spreadable consistency, I was genuinely impressed how it instantly became thick and sticky, just as I would hope for with any peanut butter.

Admittedly, the flavor is different than I’m accustomed to, but every brand has their own unique flavor profile; this choice is no different. Nice and salty while not being too sweet, it strikes a fine balance between the two, accompanied of course by the roasted, nutty notes of peanuts at all times. Perhaps slightly less satisfying due to the lack of fat, it’s still plenty rich, and perfect for those seeking a lighter peanut fix.

Rather than just slather it on toast and call it a day, what really got me excited were the new possibilities such a unique ingredient could unlock. Immediately my mind wandered to my famed macarons, found in Vegan Desserts. Replacing the almond meal with peanut butter powder should be a snap, right? Paired with a creamy chocolate ganache, I was already daydreaming about the end results before the oven had fully preheated.

Unfortunately, this wild experiment wasn’t exactly a success, as is evident by the abundance of cracks and lack of feet. Perhaps too finely ground for this delicate cookie, it simply took on more moisture than almond meal, and didn’t produce the desired results. It was a good idea, but not recommended. Save your precious peanut powder for something easier and more rewarding, like a walk on the savory side with crispy tofu.

Seasoning the peanut butter powder lightly and dusting the tofu triangles to coat each piece, the results were spectacular. Not only did the quick dredge create some of the crispiest bean curd I’ve ever crunched on, but the added flavor put it light years ahead of the standard plain starch or flour approach. Served on a bed of sauteed kale and caramelized onions, it was the kind of quick, comforting meal that will no doubt see many repeat performances. Best of all, nothing goes to waste- The peanut butter powder leftover from dredging the tofu is effortlessly rehydrated into a creamy peanut sauce. Drizzled on top or used as a dip on the side, this nutty dish is a delight even to those not wild about tofu.

Yield: Makes 2 - 4 Servings

Crispy Peanut Tofu

Seasoned peanut butter powder creates some of the crispiest tofu you'll ever crunch into, and the added flavor way better tasting than the standard plain starch or flour approach.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 45 minutes

Ingredients

1 Pound Extra-Firm Tofu
1/2 Cup Powdered Peanut Butter
2 Teaspoons Powdered Garlic
1 Teaspoon Ground Ginger
1/4 Teaspoon Cayenne Pepper
Salt and Ground Black Pepper, to Taste
Neutral Oil, to Fry
1 Thinly Sliced Scallion, for Garnish (Optional)

Instructions

Drain and press tofu for 30 minutes. Meanwhile, in a medium bowl, combine the peanut powdered and seasonings. Once the tofu is ready, cut it into triangles, rectangles, or cubes, and toss them in the peanut powder. Make sure that all sides are fully coated.
Place a large skillet with high sides over medium heat, and add in about 1/4 – 1/2 inch layer of oil. When the oil is hot, carefully place a few pieces of the tofu in the skillet at a time, being sure not to crowd the pan.
Fry for 3 – 4 minutes on each side, until deep brown and perfectly crispy. Remove and drain the tofu over a over-turned wire rack resting on top of a paper towel, and repeat with the remaining pieces.
Create a fantastic, instant sauce to go with your tofu by adding water to the remaining peanut powder mixture, one tablespoon at a time. Drizzle over the tofu, and top with scallions if desired.

Quick Cookie Fix

Just when it seems like life couldn’t possibly get any more hectic, there’s bound to be something extra to squeeze into that already overbooked schedule. At least that’s been my experience lately, splitting my time between recipe development, restaurant work, a photography internship, and of course, the blog.

Free time is but a fantasy, and I’m sure I’m not alone in feeling like there simply aren’t enough hours in a day to accomplish everything on that mile long “to-do” list. Thank goodness my time is occupied by things I love doing, and at the end of the day, there are still plenty of sweets and good eats in general left over to enjoy.

For the average 9 to 5 worker bee though, it’s no surprise that baking and cooking may fall by the wayside, not willing to spare those precious extra moments in the kitchen. And it’s really a shame, too, because many baked goods can be as quick and easy to make as another business appointment.

Peanut butter cookies are hardly innovative, but for those stressed out and simply craving a small morsel of comfort, these fit the bill perfectly. Calling for only three ordinary ingredients, I’m willing to bet that you already have everything you need for these babies on hand right now. As an added bonus, they’re naturally gluten-free, so they should appeal to a very wide crowd.

The potential variations are endless as well, so take this opportunity to exercise your creativity! Substitute any sort of nut butter (almond, hazelnut, cashew…) or add in a pinch of your favorite spice mixture (chai, five spice, apple pie…). Try using brown sugar instead of white, and go crazy with any sort of add-ins you fancy (chocolate chips, chopped nuts, coconut…).

Make this recipe your own and dress it up or down as you please. Most importantly though, just make it!

Yield: Makes 32 – 40 Little Cookies

1-2-3 Peanut Butter Cookies

Calling for only three ordinary ingredients, I’m willing to bet that you
already have everything you need for these babies on hand right now.
As an added bonus, they’re naturally gluten-free, so they should appeal
to a very wide crowd.

Prep Time 5 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 27 minutes

Ingredients

2 Cups Creamy Peanut Butter
2 Cups Granulated Sugar
1/4 Cup Whole Flax Seeds*

Instructions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or sillicone baking mats.
Grind the flax seeds in a spice or coffee grinder until they turn into a fine powder. Transfer the powder into a large bowl, add in the peanut butter and sugar, and mix well. Go ahead and mix like crazy, because there’s no gluten involved! Just make sure they mixture is completely smooth and homogeneous.
Scoop out about 2 teaspoon of batter per cookie, and space them approximately 1 inch apart on your prepared baking sheets. Bake for 8 – 12 minutes, until very lightly browned around the edges. Let the cookies cool for 10 minutes on the sheet before transferring them to a wire rack. Take a moment and enjoy (they’re fabulous warm, too!)

Notes

*Using flaxseeds results in a somewhat crumbly cookie- Substituting an equal amount of chia seeds tends to hold the cookies together a bit better. Both will work though!