I came across these NEW Russell Stover sugar free peanut butter chocolate bars at my local Safeway grocery store. I didn’t even read the package but I thought the chocolate bar looked very appetizing in the picture. LOOK at all that peanut butter in the picture below. It looks so scrumptious!
I normally would never buy this brand of chocolate because I used to not like it but I thought this must be a new recipe because it looks so delicious on the package. Then when I got it home we cracked it open and ate two of the sections of the chocolate bar.
It really isn’t bad for sugar free chocolate. It melts in the mouth and can pass as sweetened with sugar…..but……….
…..Where The FORK is the Peanut Butter?
Joy Bites?
More like remove the “J” and you get OY bites. In addition to NO SUGAR added there is NO PEANUT BUTTER ADDED.
I contacted Russell Stover on Facebook and Instagram on this matter and got nothing from them…..Just like the same amount of no peanut butter that I didn’t get from them.
Where the FORK is the peanut butter in Joy Bites?
Remove the “J” from Joy Bites and you are left with oy bites.
I am always looking for beet recipes. I read this combination of beets, orange, mint, cheese and salsa macha on a menu somewhere and wrote it down so I could prepare it. Everything here is easy but I had to learn how to make salsa macha. I studied several recipes and they all were somewhat similar but also were different. Salsa Macha is basically a rich Chile oil from Veracruz Mexico. It’s basically made up of chilies, garlic, nuts, and seeds that are fried in oil and then chopped or blended. I picked chef Nud Dudhia’s recipe because I love some of his other salsa recipes. I added four ingredients to his recipe. These ingredients make it pop just a little more and also happen to add a little more shelf life to his recipe. Portion size is difficult to judge. I don’t know if you need a very small amount for a small taco or more to cover a vegetable. I think salsa macha would be delicious on almost any vegetable. This recipe makes around a cup so I’m guesstimating around 6-8 servings.
Ingredients for around 7 servings
1 habanero pepper – (you need to wear glove) – stem removed. quarter it
1 dried pasilla or guajillo chile pepper
1 dried chipote pepper (I used a tablespoon of chipotle flakes)
1/2 star anise
2 garlic cloves
1/2 teaspoon cumin seeds
1 cup extra virgin olive oil
2 oz peanuts
1 Tablespoon jalapeno brine (only use homemade or just add plain vinegar)
2 Tablespoons toasted sesame seeds
1/2 teaspoon sea salt
1 teaspoon honey
Directions
Heat up the oil in either another pan or in a microwavable dish in the microwave oven (about 90 seconds in microwave)
Toast the chiles, garlic, cumin seeds , habanero, and star anise in a dry pan on medium high till the pan gets fragrant.
Add the heated oil and let it cook up for a few minutes. Then add remaining ingredients (brine, sesame seeds, peanuts, salt, and honey. You can take it off the heat. If using a stick blender you can transfer to your blending container and blend. If you are using a traditional blender then you should wait till it cools off and then blend.
ENJOY! Use the salsa macha however you like.
Beets with Orange, Mint, Cheddar Cheese, and Salsa Macha
A Special THANKS!!!!!! To chef Nud Dudhia for sharing his FORKING Amazing recipe so I could come up with what I got here.
