Oct 152011
 
This month I celebrated two milestones; the first being my tenth anniversary, October 6th, and the second  being my (belated) bloggiversary on October 8th .
Looking back, I remember coming across a recipe on the blog Closet Cooking; the curried honey Dijon roasted chicken in particular was both where I learned about food blogs and why I started blogging.  (Just writing this reminds me that I do want to try this recipe with tofu.)  So a special thanks to Kevin.

To celebrate my bloggiversary I wanted to make something special.  The only problem is I didn’t have the time to make something very elaborate.  I thought and thought……

Rewind back twenty years; every October my family would head up to Stowe Vermont and stay at the Stowe Motel. We would then partake in the same activities as the year before; ride the gondolas high up Mt Mansfield to stare at the surrounding hyper-color mountains, ride the Alpine Slide flying through the fall foliage, enjoy rich, dark and oh so sweet black forest cake from the restaurant at the Von Trapp lodge, walk the charming village of downtown Stowe, dance the polka at the folk festival (yes very random but I’m Polish and I can polka baby), and, of course, visit the Cold Hollow Cider Mill. 
There we could buy fresh cider from the apples we watched being pressed. 
I loved the cool mountain air, sweet and heavy with the scent of apples. Afterwards we would stroll through the orchard and munch cider donuts with their unexpected texture; crumbly yet somehow moist with a lightly crusted exterior. 
 I guess I was a foodie even back then. Sadly, the closest I get nowadays is the catalogue they send me.  I was paging through it and came across maple walnut peanut butter. 

I had found my recipe idea worthy of my 2nd bloggiversary that also fit the requirements; 1) I had all the ingredients on hand and 2) it was easy enough to make one morning before work…no cooking involved.
For me, maple is the epitome of fall.  This recipe takes it to the next level by combining it with my most favorite ingredient outside of chocolate….peanut butter!

I used the peanut butter that you grind from actual whole roasted peanuts at the natural food store.  Don’t use the kind that is salted because we will be adding salt in.

This has a lovely nutty texture so if you want something smoother simply put it in a blender.

 Maple Walnut Peanut Butter

Inspired by my beloved Cold Hollow Cider Mill
Makes about 13 to 14 Tbsp
Vegan, Gluten Free, Dairy Free
Ingredients
1/3 cup salt free, fresh ground, roasted peanut butter
¼ cup real maple syrup, (not the fake brown pancake syrup)
1/8 tsp cinnamon
1/8 to ¼ tsp sea salt
1/3 cup walnut halves, toasted, chopped finely
Directions
1. Mix all ingredients together and store in the refrigerator.
Estimated Nutrition Facts
13 Tbsp
Amount Per Tbsp
Calories 71.6
Total Fat 4.6 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 46.0 mg
Potassium 22.5 mg
Total Carbohydrate 5.5 g
Dietary Fiber 0.5 g
Sugars 3.9 g
Protein 1.9 g
Vitamin B-6 0.6 %
Vitamin C 0.1 %
Vitamin E 0.3 %
Calcium 0.6 %
Copper 2.1 %
Folate 0.6 %
Iron 1.2 %
Magnesium 1.1 %
Manganese 13.9 %
Niacin 0.2 %
Pantothenic Acid 0.2 %
Phosphorus 0.8 %
Riboflavin 0.2 %
Selenium 0.2 %
Thiamin 0.5 %
Zinc 2.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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