What an awesome weekend. The Steelers won, and the Patriot lost. What more could a girl ask for? BRING ON THE JETS!!!
The only major fail was my attempt at homemade peanut butter. But more on that later.
When I woke up, I started to marinate some steaks for dinner. I used this marinade recipe .
I don’t eat red meat that often, but this marinade smelled incredible. I was excited all day long to cook it up and eat it for dinner. But for now, I covered the marinating steak with plastic wrap and stuck it in the fridge for the day.
Since the marinade smelled so good, it got me in the mood to make more stuff. I have been reading so much on other blogs about people making their own nut butters. So I figured… why don’t I try?
Enter: roasted and salted peanuts and my food processor.
Keep on processing.
I added in a few tablespoons of maple syrup because I thought the maple and the salt would be awesome together.
Unfortunately, my peanut butter was a major fail. I didn’t take a picture of the end product, because I was disappointed and forgot, but it pretty much was just a little bit more refined version of the pieces of peanuts above. It seemed like it was getting closer to peanut butter consistency until I added the maple syrup, then it started chunking up again 
Can anybody tell me what I did wrong? I think it was one of these three things but am not sure which:
- Using roasted/salted peanuts (although I don’t know why this would be a problem, most of the recipes I have seen on other blogs have used raw nuts or have toasted the nuts themselves)
- Adding maple syrup – like I said, the consistency seemed to be getting better until I added it. And the other blogs that I have seen making maple or honey nut butters put the honey or syrup on the nuts before roasting them – which might make a difference.
- My food processor. As you can see above, I just have a mini, crappy food processor. It works for most things that I need it to, but just might not have the gut and grit required to make nut butter? (PS: a new one is going to be on our wedding registry!!)
Oh well. Considering that was the worst part of my weekend, I’m calling it a success!
Now back to my steak, which was marinating throughout my football and attempted peanut butter extravaganza.
After 8 hours marinating, I cooked the steaks in a pan on medium low heat, three minutes on each side (they were thin). Served with mashed potatoes and a salad on the side (not pictured).
That’s a celebratory football dinner, no?
Now I’m off to find some celebratory dessert…
What an awesome weekend. The Steelers won, and the Patriot lost. What more could a girl ask for? BRING ON THE JETS!!!
The only major fail was my attempt at homemade peanut butter. But more on that later.
When I woke up, I started to marinate some steaks for dinner. I used this marinade recipe .
I don’t eat red meat that often, but this marinade smelled incredible. I was excited all day long to cook it up and eat it for dinner. But for now, I covered the marinating steak with plastic wrap and stuck it in the fridge for the day.
Since the marinade smelled so good, it got me in the mood to make more stuff. I have been reading so much on other blogs about people making their own nut butters. So I figured… why don’t I try?
Enter: roasted and salted peanuts and my food processor.
Keep on processing.
I added in a few tablespoons of maple syrup because I thought the maple and the salt would be awesome together.
Unfortunately, my peanut butter was a major fail. I didn’t take a picture of the end product, because I was disappointed and forgot, but it pretty much was just a little bit more refined version of the pieces of peanuts above. It seemed like it was getting closer to peanut butter consistency until I added the maple syrup, then it started chunking up again
Can anybody tell me what I did wrong? I think it was one of these three things but am not sure which:
Oh well. Considering that was the worst part of my weekend, I’m calling it a success!
Now back to my steak, which was marinating throughout my football and attempted peanut butter extravaganza.
After 8 hours marinating, I cooked the steaks in a pan on medium low heat, three minutes on each side (they were thin). Served with mashed potatoes and a salad on the side (not pictured).
That’s a celebratory football dinner, no?
Now I’m off to find some celebratory dessert…