Lily’s Peanut Butter brings you these holiday goodies ! Get into the holiday mood with these recipes from the kitchen of Lily’s Peanut Butter to yours. Wrap the peanut butter polvoron and Lily’s cupcakes as gifts to family and friends. Then settle down with a mug of Lily’s hot chocolate for something comforting during this frosty season.
Peanut
Butter Polvoron
Homemade
holiday goodies make for great gifts, like these classic polvoron spiked with
Lily’s Peanut Butter. Wrap them in red and white Japanese papers in keeping
with the season. Makes about 16 polvoron.
1
cup all-purpose flour, sifted
1/2
cup full-cream milk powder
1/2
cup granulated white sugar
1/4
cup plain and toasted peanuts, chopped finely
1/2
cup butter, softened but not melted
1/4
cup Lily’s Peanut Butter, stirred well
1
teaspoon pure vanilla extract
For
the wrapper
Polvoron
molder (available at supermarkets)
Japanese
paper in festive colors, cut into 4-inch squares, or
Food-safe
colored cellophane wrappers, cut into 4-inch squares, or
Mini
cupcake liners (if you want to serve the polvoron immediately)
1.
Toast the
flour in a non-stick pan over medium heat, about 20 minutes. Keep stirring the
flour every so often so it will have a uniform, very lightly brown color.
2.
Remove
toasted flour from the pan and transfer into a mixing bowl. Cool completely.
3.
Add the milk
powder, sugar, and chopped nuts. Mix thoroughly using a spatula or fork.
4.
Add the
softened butter, peanut butter and vanilla to the flour-milk-sugar mixture. Mix
until blended.
5.
Prepare your
polvoron wrappers and place them right next to your assembly station so you can
efficiently wrap the polvoron
after molding to avoid any crumbling.
6.
Fill the
polvoron molder with the mixture, making sure that it’s firmly packed by
flattening it on a flat surface (like a plate or plastic container).
7.
Push the
handle of the molder and gently release the polvoron on top of the wrapper.
Close the wrapper (or when using cupcake liners, arrange them on a platter).
Lily’s
Cupcakes with Peanut
Cinnamon Buttercream
These
cupcakes will cheer up the kids (or Santa himself!) as they make their
countdown to the twelve days of Christmas. It has a yellow cupcake base with
chopped peanuts for crunch. Yummy buttercream whisked with Lily’s Peanut Butter
and cinnamon crowns each piece. Makes a dozen cupcakes.
For
the cupcakes:
1
1/2 cup all-purpose flour
1
1/2 teaspoons baking powder
1/2
cup salted butter, at room temperature
3/4
cup granulated white sugar
1
1/2 teaspoon pure vanilla extract
2
large eggs
1/2
cup milk, at room temperature
3/4
cup plain, toasted peanuts, coarsely chopped
12
paper liners
12-cup
cupcake pan
For
the peanut cinnamon buttercream:
1/2
cup salted butter, at room temperature
1/2
cup Lily’s Peanut Butter (170 grams), stirred well
1
1/2 cups confectioner’s sugar, sifted if lumpy
1/4
cup all-purpose cream, chilled
1/2
teaspoon vanilla extract
1/2
teaspoon cinnamon powder
Candy-coated
chocolate or chocolate chips, to garnish
To
make the cupcakes:
1.
Preheat the
oven to 350°F.
2.
In a bowl,
mix the flour and baking powder together using a wire whisk or fork until well
combined. Set aside.
3.
In a large
mixing bowl, cut the butter into small pieces and beat until creamy using a
wooden spoon or spatula for two minutes. Add the sugar half at a time and beat
until consistency is light and fluffy.
4.
Beat in
vanilla extract then add the eggs, one at a time. Add the flour mixture and the milk
alternately, beginning and ending with the flour. Beat after each addition. The
batter should be smooth and lump free. Stir in the chopped peanuts.
5.
Arrange the
paper liners on the cups of the cupcake pan. Pour the batter generously but
equally on each cup. Bake for 18 minutes. Test the cupcake by inserting a
toothpick at the center. It should be clean or have just a few moist crumbs
when you lift toothpick. The cupcake will have a rounded top.
6.
Cool the pan
for 5 minutes before transferring each of the cupcakes to a cooling rack. Cool
completely before frosting with the buttercream.
To
make the buttercream:
1.
In a bowl,
beat together the butter and peanut butter using an electric mixer at medium
speed for about one to two minutes.
2.
Add the
confectioner’s sugar and beat until just combined. Pour the cream and vanilla
then beat at high speed for three minutes until the mixture is lighter in color
and fluffy in consistency. Stir in the cinnamon.
3.
Spread or frost the buttercream immediately
on top of the cupcakes. For variation: you can also split the cupcake in the
middle and fill it with the buttercream. Return the top of the cupcake and
frost, if desired.
4.
Arrange some
candy-coated chocolates or chocolate chips on top of the frosting for a more
festive look.
Baker’s
notes:
·
Store the
cupcakes in an airtight plastic container at room temperature (not in the
refrigerator, which will dry them out) for 2 days. You can also freeze them (without
the buttercream) for one week. Just make the buttercream on the day you’re
serving the cupcakes.
·
Store any
leftover buttercream in an airtight container in the freezer up to 2 days. Make
sure to wrap it well so it doesn’t absorb any smells from the other food in the
fridge. Re-beat before using.
Lily’s
Christmas Hot Chocolate
Keep
the tradition by making a cup of hot chocolate this time of the year. Stir in
some Lily’s Peanut Butter and cinnamon into the chocolate for a little
surprise. With a cloud of peanut butter cream melting on top, you’ll find this
version as comforting. Makes 3 cups.
For
the peanut butter whipped cream:
4
tablespoons Lily’s Peanut Butter
1
cup all-purpose cream, chilled
For
the hot chocolate:
2
cups milk
1/2
cup water
1/8
cup sugar
1
teaspoon ground cinnamon
1
teaspoon vanilla extract
1/2
cup cocoa powder
3
tablespoons Lily’s Peanut Butter
To
make the peanut butter whipped cream:
1.
In a cold
mixing bowl, beat the all-purpose cream until doubled in size.
2.
Gradually
add the peanut butter and beat until mixed. Refrigerate.
To
make the hot chocolate
1. Combine milk, water, sugar, cinnamon,
vanilla, and cocoa powder in a deep saucepan.
2. Bring to a boil in medium heat, stirring
continuously until blended. Turn off the heat. Stir in the peanut butter until
well combined. Pour in three mugs.
3. To serve, pipe or spoon chilled peanut
butter whipped cream on top. Sprinkle with more cinnamon, if desired.
