BetterBody Foods: PB Fit, Peanut Butter Powder and PB Chocolate Powder #Review Panettone Pound Cake #Tryazon

I have looked at powdered peanut butter but never actually purchased it. I sort of walked around it and wondered how it was when it reconstituted, how it baked when used in recipes, to even how it was when sprinkled over my morning breakfasts.  I even imagined mixing the powder with peanut butter, creating a grilled PB Nutty &J sandwich that would make everyone stand in lines to get their fix.  The BetterBody Foods PB fit is a brand that I saw was preferred mostly and touted as being the “must try” when it came to venturing into Peanut Butter powders.

Powdered Peanut Butter is not just one of those products that is made just so you can see if you can be done! It has it’s applications because I myself sometimes wish I could up the “peanut flavor” without having to add more nuts or even the butter itself. Formulations have doomed me when I cooked recipes or was experimenting and added too much peanut butter that created an unpleasant texture. From too much oil to even producing bake goods that baked up more like a crunchy paste than a bread or a cookie dough. Thankfully, our dog saves us when my PB creations have failed.

The BetterBody Foods PB fit is also a different product all together than what comes out of a jar and no butter knife required. You can easily add flavor and not sacrifice texture. You also have health benefits that come in to play that I had overlooked. The BetterBody Foods company powder offers:

  • A Gluten Free Peanut Butter Powder
  • Lower in Fats, which depending on the variety you buy that can be from 75% to 85% lower
  • 1/3 less calories per serving compared to standard peanut butter
  • Good source of protein and also fiber
  • The Peanut Butter powder is also natural with no artificial ingredients, dyes, or preservatives.
  • Simply Peanuts, Salt and Sugar made from non-GMO ingredients

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Okay, this Peanut Butter is a different nut all together in my book. It’s a cleaner and a more intense tasting peanut, so I opted to make a recipe and using the PB Fit powder because of the lower fat content but not lowered peanut tasting! With the holidays approaching, almond cakes and pound cakes are some of my favorite baked goods. They just go with anything from the seasonal fruits and berries, to just plain with a dollop of whipped cream or a warm sauce. I figured since I was being adventurous, why not make an Panettone Pound Cake and use a combination of products that are nut based.

Let’s Begin….

  • 7 ounces of Almond Paste (grated)
  • 2 sticks of Unsalted Butter (softened)
  • 3/4 cups of White Sugar
  • 4 Eggs (room temperature)
  • 1 drop of Lemon
  • 2 drops of Almond Extract
  • 1 tablespoon of Vanilla extract
  • 1/2 teaspoon of Kosher Salt
  • 1 teaspoon of Baking Soda
  • 4 tablespoons of PB Fit Powder (you can use plain or even the chocolate variety.  You can also divide the batch to make a marble cake by using both varieties)
  • 1 cup of Cake Flour
  • 1 cup of All Purpose Flour
  • 1/4 cup of Hazelnut Flour (ground hazelnuts)
  • Zest of one Orange (any variety you desire)
  • 1/2 cup of Milk (room temperature)
  • Optional 1/2 a cup to a cup of nuts like Pistachios to even mini chocolate chips.  You can even add candied fruits, dry fruits (imagine figs) and crystallized ginger in lower amounts.  You can also add slivered almonds on top when 1/4 baked through, and then make sure to cover (with foil) to avoid burning when they have toasted.

Set oven to warm at 325 degrees

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I start by grating 7 ounces of Almond Paste and added it to the butter and white sugar. Blend until creamy.  Add eggs to the butter mixture and blend again until smooth and combined.

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In a separate bowl, add zest of the orange to your dry ingredients (flours, Salt, PB Fit Powder, and Baking Soda) whisk, and set aside.

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Add extracts.  You then grab your dry ingredients bowl and in shifts add some of the dry ingredients and then some of the milk until all ingredients are combined.  Do not over mix, as this produces a dry cake.  You can then fold in the optional ingredients if desired.

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I use a large pound cake pan, but you can even use a cake pan and make two layers with the cake batter.  No rules here because I can imagine making a custard/pudding that would be divine with this cake.  You bake the cake for 60 minutes and if it starts to brown too much on top, cover with foil.  At the 1 hour mark, raise the temperature to 350 degrees and bake until done.  Cool for 5 minutes and then flip the cake on to a wire rack to cool an additional 1 to 2 hours before slicing.

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This cake is like a Panettone in flavor but with a heavier texture to resemble a pound cake, which has a crumb that can withstand more than the airiness you get from a Panettone batter.  You bake it slow to allow the flavors to build, the butter to brown, and to yield a moist pound cake.  Enjoy!

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Verdict:

So, it’s a product with the name PB fit and I made cake (I know)!  Well, I’m a girl that thinks even fit focused products can create magic with what is seen as naughty.  They talk about clean eating, well I think that applies to baking too.  Alienating a product because it carries the word “fit” would just be silly and the BetterBody food company is about making products better for the consumer, and I always say when you use top quality ingredients, you can never go wrong and this cake proves it!  It’s a little of naughty and nice to go with the holiday season.  The holidays are about experiencing flavors from pumpkin to dark chocolates, and peanut butter is no longer seen as just the “poor man’s nut”.  Many companies make exceptional peanut butters that are even considered gourmet creations.  BetterBody Foods, allows the consumer to take a known product that is just not like any peanut butter I ever tasted.  There is that cleaner taste that is more intense and closer to the nut’s true flavor because of the simple process they use that equates to just less processing in the first place!  I can make the powder into a butter by adding water, so don’t think your sandwiches are in jeopardy.  I can’t wait to make a peanut butter cookie because this is the product I have been waiting for!  On Halloween, I added the PB Fit Chocolate powder to crispy rice (cereal) treats and they were different and gone before the evening was over.  It was one of those moments where I was about to add peanut butter and thought I already add mini chocolate chips to the top of the treats when they are cooling, so why not add the powder to the marshmallow and butter mix.  It took just 4 tablespoons to create a flavor that made my treats vanish, and any cook and baker loves that!

Connect with BetterBody Foods and get your PB Fit fix at:

I received the above product(s) free of charge from PB Fit and Tryazon.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

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Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

  1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
  2. And also here on Facebookhttps://www.facebook.com/NocciolataUSA
  3. Then on  Twitter– https://twitter.com/NocciolataUSA
  4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

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4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

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Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Optional- Raw Hazelnuts
  • Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

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Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

Then brush with egg wash

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Begin to roll dough over from each edge, towards the inside like this-

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Again, more egg wash and fold again and again…..you will be creating a heart ❤

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

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Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Dust with Powder Sugar.

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Then you can eat them semi-warm or completely cooled.  Enjoy!

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Get your Nocciolate fix at:

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I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Fork or you can crimp dough by hand
  • Powder Sugar for dusting

 

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Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Using a small spatula or spoon, just mix.

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Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

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Then take egg wash and brush all sides lightly

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Fold dough, as to create a smaller triangle

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Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

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Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

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Get your Nocciolate fix at:

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Rigoni di Asiago: Nocciolata Organic Hazelnut Spread with Cocoa and Milk #Review

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As a child, I was a huge fan of a hazelnut and chocolate spread, which I was introduced to before I even tasted peanut butter. It was not until my later years in grade school that I actually had my first peanut butter sandwich, however I always preferred the hazelnut and cocoa spread. Years passed and I went and purchased the same but now popular brand to find it was not like I recalled. I actually thought it was a poor batch and on my next outing, I again purchase the same brand to find that the now plastic jar is not all that had unfortunately changed. It was overly sugary, so much I could barely stand eating it alone with just bread and much less combining it with anything else. The cocoa was more compared to chocolate syrup in flavor but the watery kind and hazelnut……what hazelnut? They said every jar had over 50 some so hazelnuts but they must be using the most mild tasting nuts or miscounted! I was heartbroken and literally went years without having any hazelnut and cocoa spread. Then things changed!

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In comes Rigoni de Asiago with their glass jar and simple ingredients. They even have an adorable squirrel on top and are Organic. You have premium ingredients like:

  • Cane Sugar
  • Hazelnut Paste
  • Sunflower Oil
  • Skim Milk Powder
  • Cocoa Powder
  • Cocoa Butter
  • Sunflower Lecithin
  • and a touch of Vanilla extract
  • That’s all that is in this jar!

Could it taste like I once recalled because at this point I was thinking I was imaging things! I get a beautiful parcel and let’s say the bottle alone with label is gorgeous. I love stuff that looks like this, you know those jars that are packed with care. This jar invokes that but I care more about what is inside. I open and smell and sugar is not the first thing I detect. I smell a delicious chocolate but that distinct nutty scent from a hazelnut is present……like the real stuff because no fake extract ever comes close to a true taste of a hazelnut. Sniff test- Passed

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Taste Test:
I admit it, I just get a spreader and dip in. I see no oils on top or odd separation, just a smooth and the spread swirls like a good buttercream frosting does when you go to spread it. Light in texture and folds over just like it should because it has not been stiffened with too much sugar….perfectly whipped. I taste and it just floods my mind with memories! It was like I remembered and I may even say better. I was so happy and quickly grabbed a slice of bread and munched! It was the kind of munching that makes you glad no one was home to witness it. I then put the jar away because it’s like a hole could occur at any moment and I a) don’t want to run out and b) I got to pretend I have some control. I had a week where I was making every excuse I could to dip into my Rigoni di Asiago Nocciolate jar but because a little goes a long way, I realized I can enjoy it. I eat about 1/2 a teaspoon at a time so I have convinced myself I am not addicted.

Rigoni di Asiago carries a vast array of spreadable goodies that I can’t wait to try them all. Seriously, look at the list of the products they produce and they make it all from honey to fruit spreads. I was sent samples of some of their fruit spreads and will be posting a recipe soon. I do not usually use a sample size to create anything with but when I tasted the more fruit than sugar spreads they make…..I just was hit to create.

Create with and/or just eat and enjoy one of Rigoni di Asiago’s products and you have to check them out at:

It get’s better…….I have a giveaway soon, so after I post my recipes, stay tuned because the Rigoni di Asiago Squirrel is a critter with gifts and wants to reward one of my readers with a gift box just like the one I received! You will love it!!

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I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

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