1 1/2 cups chocolate graham cracker squares, finely crushed
1/2 cup butter, melted
2 tablespoons sugar
2 8 ounce packages cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
1 egg, lightly beaten
1 1/2 cups semisweet chocolate pieces
2 tablespoons milk
1/2 teaspoon vanilla
2 eggs, lightly beaten
Preheat oven to 300 degrees F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Fold in the one lightly beaten egg; set aside.
In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Fold in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
Bake about 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts.
1/2 cup creamy peanut butter
1/3 cup lite soy sauce
1/4 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons dark sesame oil
Process peanut butter, soy sauce, cilantro, lime juice, honey, and dark sesame oil in a blender or food processor until smooth.
Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.
½ cup chunky peanut butter
2 Tbsp. Chiwadi coconut flower syrup
¼ cup soy sauce
¼ cup lime juice
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. red pepper flakes
1 tsp. garlic powder
2 Tbsp. Chiwadi coconut flower syrup
6 cilantro springs with stalks
1 Tbsp. fish sauce
1 Tbsp. soy sauce
3 garlic cloves, minced
One 3-inch piece of lemongrass
½ tsp. ground coriander
½ tsp. white ground pepper
1 lb. chicken breast, thinly sliced lengthwise
10 wooden bamboo skewers, soaked in water
Begin making the peanut sauce: combine the peanut butter, coconut flower syrup, soy sauce, lime juice, fish sauce, sesame oil, red pepper flakes, and garlic powder and mix until homogeneous.
Meanwhile, in a food processor or using a mortar and pestle, combine the coconut flower syrup, cilantro, fish sauce, soy sauce, garlic, lemongrass, coriander, and white pepper. Grind to a thin paste.
Skewer the chicken onto the skewers. Set the skewers in a shallow dish and brush the marinade over each skewer. Cover with foil and allow to marinade at room temperature for 45 minutes.
Either working with a grill or a broiler on high, cook the skewers until the chicken is cooked through and slightly charred, 10 to 15 minutes. Serve with the peanut dipping sauce.
1 pkg. chicken flavored ramen, prepared to package directions (** with the seasoning packet and everything)
2 Tbsp. peanut butter (or in college student terms… 1 big spoonful) creamy or chunky
1 tsp. Sriracha sauce (or to taste)
chopped peanuts (optional)
chopped green onion (optional)
Prepare ramen as directed on package. Drain all but about 1/4 c. of the liquid from the noodles. Add peanut butter and Sriracha sauce. Stir together until well combined. Top with peanuts and/or green onion. Boom. You’re done.
** I add the season packet after I drained the noodles.