This bunny cake is the bee’s knees–literally. This adorable and super-sweet Easter cake is made using rich, honey-infused The Bee’s Knees peanut butter!
Everyone will hop to attention when they see how you’ve dressed up a retro Easter cake with the addition of peanut butter. The light honey-kissed flavor of The Bee’s Knees gives the cake a crave-worthy peanut buttery flavor, which works beautifully with the luscious buttercream frosting and generous smattering of coconut on top. Finished off with Easter candy decorations, this is certainly a sweet treat that is bound to put a spring in your step.
Recipes Posted by Jessie Oleson:
This bunny cake is the bee’s knees–literally. This adorable and super-sweet Easter cake is made using rich, honey-infused The Bee’s Knees peanut butter!
Laissez les bon temps rouler! Translated, that means “let the good times roll”, and that’s exactly what will happen when you present this beautiful peanut butter filled King Cake.
To the uninitiated, King Cake is a New Orleans tradition which proliferates early in the year, particularly between the Epiphany and Mardi Gras, that necessary bit of excess and naughty goodness before the solemn days of Lent. The cake itself is made with an enriched, slightly sweet brioche-style dough, simultaneously feathery in texture and buttery-rich in flavor. It’s typically topped with a simple confectioners’ sugar icing, and if filled, it’s often with a cream cheese or praline mixture. But this version is perfect for peanut butter lovers, because it’s filled with an entire jars’ worth of Smooth Operator peanut butter (go ahead, have an OMG moment). It’s a cake that is as good for breakfast as it is for dessert, so go ahead and eat it all day long!
Don’t forget the festive garnishes: this cake is decorated with traditional purple, green and gold carnival colors which represent justice, faith and power (respectively), and has a secret hidden inside: a “feve”, or a trinket (often an uncooked bean, or a tiny baby figurine) hidden inside of the cake. Whoever finds the trinket is officially crowned king of the party, but with great power comes great responsibility: they’re also responsible for supplying the cake next time!
Peanut butter + chocolate + donuts = delicious.
While I’m not technically a mathematician, I feel fairly certain that the above equation and the below recipe will tickle your taste buds. Starting with the basic format of a Boston Cream Donut, these sweet specimens are filled with a peanut butter cream filling instead of custard, resulting in a singularly delicious finished product.
The creamy peanut butter filling is the perfect texture and flavor complement to the airy yeast-raised donuts. The chocolate topping unites both of these elements and makes these donuts truly memorable.
Oh, and by the way, these donuts just so happen to be vegan. So if you avoid animal products, you can break into a happy dance right this instant; even if you’re not vegan, there’s no doubt that you will rejoice once you’ve sampled the rich, full-bodied flavor of these donut delights.
File under “weird, a little wacky, but absolutely wonderful”: today, we’re going to make egg rolls filled with peanut butter chocolate chip cookie dough.
It’s possible that you’ve never even considered the possibility that egg rolls could be anything other than savory. But truthfully, the wrappers themselves are completely neutral in flavor: it’s the frequent fillings (cabbage, pork) that give them a reputation for a savory snack. But here, we’re going to challenge that reputation with some sweet fusion food: crispy, crunchy egg rolls filled with ooey, gooey peanut butter chocolate chip cookie dough.
Featuring Peanut Butter and Co. Smooth Operator, the dough is full of flavor, and it’s set off by the rich, oil-fried shell which adds a pleasing crunch. One bite of these unique egg rolls and you’ll be in love!
Everyone knows that milk and cookies is a killer combo, but until recently, they were two separate entities: milk in its cup, cookie in hand. The idea for cookie cup shooters was popularized by Dominque Ansel, who developed the “chocolate chip cookie milk shot” following the crazy popularity of another of his creations, the Cronut.
This version takes the concept of a cookie cup to new levels of deliciousness and peanut butter delight. A peanut butter cookie “cup” is made using Peanut Butter & Co. Smooth Operator for a rich, nutty flavor. It’s perfectly complemented by an inner lining of creamy milk chocolate, which acts as a sort of seal so that milk can be poured into these delectable vessels. You start by drinking the milk, then you enjoy the leftover cup, which is slightly softened from the milk. It makes for a fun and absolutely addictive snack experience!
Whether you call them confetti, funfetti, or rainbow chip, one thing’s for certain: when cupcakes are studded with tiny flecks of rainbow sprinkles, they are instantly rendered a celebratory and happiness-inducing food. In this recipe, these party-perfect cupcakes get a peanut butter makeover! Cupcake batter is infused with the peanutty goodness of Smooth Operator peanut butter, stuffed with rainbow sprinkles, then baked to fluffy perfection. Once cooled, the rainbow-flecked cakes are iced with a rich, flavorful Smooth Operator peanut butter buttercream, then (of course) garnished with more rainbow sprinkles. These cupcakes are a peanut butter lover’s dream come true, and are guaranteed to make you smile.
Thanks a latte! That’s the response you’ll get when you unveil these pretty-as-a-picture cupcakes to your family and friends. But they’re not just good looking: made with Peanut Butter and Co.’s seasonal Pumpkin Spice peanut butter, these spicy-sweet cupcakes are topped with a decadent cream cheese frosting which adds a pleasing tang to the earthy cake flavor. Topped with an optional drizzle of caramel and outfitted with mini straws so that they look like a coffee shop beverage, these cupcakes reach stratospheric levels of both adorableness and deliciousness.
What’s red, white, blue…and completely delicious? This creative and eye-catching peanut butter and jelly poke cake, dressed up in its patriotic best. This recipe starts with a buttery, rich Smooth Operator peanut butter sheet cake, which is “poked” all over with a skewer post-baking and then smothered with a “jelly” inspired strawberry-and-gelatin soaking liquid. The liquid sinks in the spots where the cake was pierced, giving it irregular but lovely red stripes. Finished with a bright blue peanut butter buttercream, this cake is a beauty to behold, and the perfect picnic cake for your Fourth of July festivities.
What’s better than cookies? Cookies stuffed with stuff, of course! These cookies are a modern masterpiece: tender, crumbly shortbread, addictive in its own right, which reveal a sweet secret when bitten into: they’re filled with Chocmeister Milk Chocolatey Hazelnut Spread! By cleverly sealing the spread within pockets of dough, these cookies bake up looking like a regular cookie, but ooze delicious chocolatey hazelnut, which adds a whole new dimension of delicious to your cookie experience. This recipe was originally inspired by a cookie I sampled at a Manhattan […]
Chocmeister Milk Chocolatey Hazelnut Spread. Cheesecake. Both of these things are excellent on their own, but when combined…oh, sweet delicious glory. Rich, creamy cheesecake filling is given a warm, chocolate-hazelnut scented hug in this recipe for Mini Chocmeister Cheesecake Bites, which are served atop a graham cracker-chocolate-hazelnut base. Originally inspired by a recipe created by my friend A Farmgirl’s Dabbles, I’ve adapted the recipe to include the rich chocolate-hazelnut spread not only in the filling, but in the base, and (why not) as a topping for these decadent bites. Served with a dollop of whipped cream and some chocolate on top, these are a truly addictive treat.
Scouting something sweet to eat that has plenty of nostalgia? Look no further than this homemade Girl Scout cookies recipe for Do-Si-Dos®.
The cellophane-wrapped version has nothing on these delightful sandwich cookies. They start with easy drop cookies featuring Smooth Operator peanut butter and a generous helping of oats, which come together quickly and boast a delicious, salty-sweet, nutty flavor. While the cookies are good enough to eat as-is, they get even better (and become downright addictive) when sandwiched together with a rich, lightly salted Smooth Operator buttercream.
Ready to win your merit badge for deliciousness? It’s time to whip up a batch of homemade Tagalongs® cookies. Inspired by the beloved Girl Scout cookie (also known in some parts as Peanut Butter Patties®), these cookies start with a tender shortbread base, which is then piled high with a sweet Smooth Operator filling and then completely enrobed in chocolate.
Once finished, the cookies might look like jumbo chocolate truffles from the outside, but one bite reveals the magical mélange of cookie and peanut butter contained within. Go ahead, serve them to all of your friends: you’re bound to bring on some sweet nostalgia and satisfy some serious sweet tooth cravings!
Peanut butter and chocolate are a match made in heaven. And now, they’re the pairing that makes an absolutely perfect peanut butter chocolate cream pie.
While at first glance, this might look like a traditional chocolate cream pie, it has a sweet secret: the chocolate is bookended by peanut butter both above and below. Hidden under the layer of rich, homemade chocolate pudding filling, there’s a thick layer of White Chocolate Wonderful peanut butter ganache. But that’s not all: on top of the filling, the whipped cream is fortified with a healthy serving of White Chocolate Wonderful, too. The contrast of peanut butter and chocolate layers not only makes for a lovely-looking pie to slice into, but for a truly memorable dessert experience.
This pie is like the love child of a classic chocolate cream pie and a peanut butter cup, and once you try it this way, you may never go back!
Yes, this is a pumpkin pie. But it’s not like any you’ve ever tasted.
This pie starts with a thick graham cracker crust–thicker than on a typical pie, which gives it a unique texture and crunch. But it’s what’s on top that makes the pie really special: a unique mixture of sweetened condensed milk, pumpkin puree, and Peanut Butter and Co. Pumpkin Spice peanut butter. The creamy, sweet milk and mellow pumpkin are beautifully matched by the rich, roasted taste of the perfectly fall-flavored pumpkin peanut butter, and the mixture bakes up into a custard-like mixture which is firm enough to cut, but soft enough to taste ethereal in the mouth.
But the pleasure doesn’t stop there: the pie is finished off with a rich layer of chocolate ganache, which offers a flavor contrast which complements rather than competes with the creamy filling.
This is a fine pie indeed, and a delicious alternative to the classic pumpkin pie.
In many ways, this recipe faithfully follows the form of a classic coconut cream pie. But there’s one key ingredient that sets it apart and makes it an innovative new thing: creamy, delicious peanut butter.
As it turns out, peanut butter and coconut both have quite a bit in common. For one thing, both peanuts and coconuts are commonly referred to as “nuts”, but neither of them are actually nuts. Peanuts are legumes, and coconuts are classified as “drupes”–a type of fruit.
In cooking and baking, peanut butter and coconut can both be assertive flavors; perhaps for that reason, they’re not frequently seen together in recipes. But as this pie proves, they really belong together.
The assertiveness of both peanut butter and coconut mean that both of the flavors can stand up to one another as equals. Both flavors are prominent in this pie, and both taste great together. The rich flavor of toasty peanut butter gets a creamy lift from the coconut, giving the pie a depth of flavor not often seen in a typical coconut cream pie.
Peanut butter and coconut: this is definitely the flavor combination that has been missing from your life (and dessert). But don’t take my word for it: proof is in the pudding, or in this case, the pie!
Note: you can use either thread (the little string-like shreds) style coconut or flakes. If you do use flakes, lightly crush or chop them; if you don’t, individual flakes can make it hard to slice the pie cleanly.
If you are unable to find unsweetened coconut or prefer to use the more readily available sweetened kind, reduce the brown sugar to 1/2 cup in the filling.
I have a delightful secret to tell you about quick breads: they’re pretty much cake. But since they are served in loaf form, these cakey “breads” are considered societally acceptable to eat for breakfast. In my opinion, this fact is directly related to the high level of popularity of quick breads.
This particular sweet loaf is made with pumpkin puree, which makes the bread incredibly tender and moist. The pumpkin is then spiced up with Pumpkin Spice peanut butter for an extra rich flavor and texture.
If you ask me, pumpkin and peanut butter are a perfect combination: earthy and rich, all at once. The spices swirled in the peanut butter work beautifully in this memorable quick bread, which is hearty enough to fill you up for breakfast, but is still cakey enough to feel like a real treat.
When fall rolls around, my culinary viewpoint is roughly this: pumpkin spice everything. From lattes to muffins to pie, I am all about making it a pumpkin spice world.
This recipe combines two classics, pumpkin pie and cheesecake, and then takes both of them to a stratospheric new level of deliciousness by incorporating Pumpkin Spice peanut butter into the mix. The peanut butter acts like a flavor bridge between the earthy pumpkin and the rich, luxuriant cream cheese, forming a united front of fantastic fall flavor. This cheesecake provides a taste experience which will strike you as familiar and nostalgic, even while being a novel new flavor combination.
While a cheesecake this flavorful and rich really doesn’t require any accompaniment, if you decide a scoop of ice cream or whipped cream sounds appropriate, I’m certainly not going to intervene.
Riddle me this: why should burgers and hot dogs have all the summer grilling fun?
Well, the answer is that they shouldn’t, and to prove my case, I’d like to present a little something called Grilled Peanut Butter Pound Cake.
I promise you, it’s as amazing as it sounds, and it’s really not hard to make. Start by making a crave-worthy pound cake infused with the sweet honey scent of The Bee’s Knees; next, resist temptation to eat the entire thing for the moment and put buttered slices on a sheet of foil on the grill, or on a buttered grill pan (yes, this can be done all year long!). In just a few minutes, your pound cake slices will be nice and toasty, and delicious for eating straight, or topping with fresh berries, or, if you’re feeling particularly naughty, some ice cream, too.
Note: Just be sure to prepare this before grilling meats on an outdoor grill, because you don’t want to impart a burger flavor to your dessert!
Champagne and chocolate are the theme of this clever Mother’s Day dessert. But there’s no real bubbly in this dessert–these champagne “coupes” are actually molded from a mouthwatering mixture of peanut butter and white chocolate!
This dessert is a science experiment in delicious action: a chilled ice cream center perched atop a cookie or cake base is completely sealed in by a meringue mixture, which is toasted briefly in a very hot oven. Because the meringue fully coats and insulates the cold mixture, it can be served with a toasty, warm exterior which gives way to a still-chilled interior. To make matters more delectable, this version has a swirl of The Bee’s Knees swirled into the ice cream interior, as well as the cookie base. Peanut butter lovers will all scream for this ice cream dessert!
If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness.
These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.
These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!
I try not to be prone to hyperbole, so please accept it as a matter of fact when I state that this Salted Caramel Peanut Butter Pie is the best pie ever.
I mean it: it’s the stuff of “last meal” dreams–or at the very least, some very loving and lasting Thanksgiving memories.
This pie has all of the components of crave-ability: a peanut butter cookie crust, a luxuriant peanut butter-infused salted caramel filling, a subtle yet perfect cloud of brown sugar whipped cream, and–why not–a few more crumbled cookies sprinkled on top as a tasty garnish. It has salty, it has sweet. It has rich, it has creamy. It has peanut butter. This is a pie that keeps you coming back for more, and you’ll love every last bite.
This is an indulgent pie, but I’m a big believer that we all deserve a treat every now and again. After all, if you are what you eat, why not be incredible and sweet?
This recipe is a fine example of fusion. Three separate elements came together to inspire this recipe: first, a peanut butter waffle recipe; second, a flavor inspiration from a cookie known as stroopwafel, which is a caramel filled crispy waffle cookie popular in the Netherlands; and third, a grill pan waffle-making technique I picked up from Always Order Dessert, who in turn was inspired by Jamie Oliver. Yep, that’s right: you don’t even need a waffle iron to make this recipe!
The result is a recipe which is a new thing entirely: light, crispy on the edges and soft on the inside peanut butter scented waffles, toasted to make them more cookie-like, wonderfully paired with creamy, decadent dulce de leche. There’s no waffling here: this is a highly delicious snack.
Forget 50 shades of grey. Four shades of peanut butter are far more tantalizing. Especially when they make up the layers on a delicious peanut butter ombré cake. Not only is it delicious, but you’re not going to get embarrassed if your boss or your grandma see you carrying this baby around.
To the uninitiated: ombré refers to a shaded or graduated tone of color. It’s a trend that has taken fashion by storm as clothing prints and even a hair dye method. But bakers have caught on to the trend bigtime, bringing ombré to the world of cakes and pastry.
This cake is a tasty nod to the trend, using peanut butter in various amounts and flavors to create an ombré effect. Surprisingly easy to make, this cake is rich in peanut butter flavor, and big on the “wow” factor when sliced into.
When’s the last time you got excited over a crouton?
Garnish gets gussied up with this delectable recipe for Peanut Butter Croutons, a tasty treat that has the body of a crouton, but the heart and soul of a peanut butter and jelly sandwich.
These morsels are made quite simply, by slicing peanut butter sandwiches into cubes, brushing them with butter, and then baking in a low oven. As the bread toasts, it also absorbs the butter, giving them a crunchy texture and decadent, delectable flavor.
Peanut butter croutons have a wide variety of uses. You can use them on salads, soups, or even serve them with a glass of milk as a satisfying afternoon snack. Or, be naughty and substitute Dark Chocolate Dreams or White Chocolate Wonderful peanut butter, and serve the sweet croutons atop a bowl of ice cream or pudding.
This Easter, I urge you to peanut butter and jelly–but not in the expected sandwich way. I’m talking about making homemade peanut butter jelly beans.
It isn’t easy to improve a candy icon. But in the case of the jelly bean, I must humbly submit that I’ve done a pretty good job at raising the bar, with a little help from the peanut butter and honey powerhouse that is The Bee’s Knees.
The recipe evolved from the simple theory that peanut butter makes everything better. Seriously–try thinking of something it doesn’t improve. Don’t worry, I’ll wait.
Turns out, jelly beans are no exception. Of course, homemade jelly beans are already superior to their sweet yet bland commercial counterparts, with a fresher flavor and more tender texture. Adding sweet, rich, creamy peanut butter kissed with honey into the mix makes them a thoroughly craveable treat, and takes jelly beans from filler candy in your basket to an Easter bunny approved treat, delicious in their own right.
Stop! Hamantaschen time. This is a popular treat at Purim, a Jewish holiday commemorated on March 16 this year, but it tastes so good it should be made all year round! Inspired by the look of a tricorner hat, these chapeau-shaped cookies are folded over the top to reveal the filling enclosed within. Although fillings such as apricot, poppyseed, or prune are most traditional, they work beautifully with peanut butter (I favor the gentle honey-kissed flavor of The Bee’s Knees) and, if you like, with jelly too. While they might resemble a danish, one bite will tell you they’re really all cookie: falling somewhere between crumbly on the edges and delectably chewy where the filling meets the dough. This is an adaptation of a recipe for traditional Hamantaschen I found on the website, Cupcake Project.
If Elvis were alive and well in the United States right now, what would he be eating?
Probably the doughnut-croissant hybrid which has taken the nation by storm, known by two memorable syllables: Cronut.
The beautiful marriage of flaky dough and crispy frying has captured the hearts and appetites of many. If you are what you eat, this is a treat so rich it’s practically royalty. This makes it perfect, of course, for a treat dedicated to the King’s birthday. This adaptation inspired by the famous treat comes together in minutes, thanks to the use of store-bought crescent pastry dough, but is unique in its rich peanut butter filling, subtle and nuanced thanks to honey-infused The Bee’s Knees peanut butter. If some is good, more is better, so it’s also got a decadent The Bee’s Knees glaze on top, too. Finishing things off is chopped bananas as garnish,which add a wonderful sweetness that plays well with the honey and peanut butter and pays homage to some of Elvis’s favorite flavors. With all of this amazing flavor going on, I’d like to dub this treat…
Crobananapeanuts (or, Elvis peanut butter doughnut croissants)
When it comes to making merry during the holiday season, eggnog brings the party like no other beverage.
And this year, peanut butter is coming to the party. White Chocolate Wonderful peanut butter, that is, which takes eggnog from celebratory to sinfully (but oh so delightfully) indulgent.
Traditional eggnog is characterized by its use of raw egg yolks, but this version is worry-free in that the yolks (the part prone to bacteria) are lightly cooked. Heating the milk and cream along with the peanut butter allows for the peanut butter to melt into the mixture and impart its flavor, and reaching a temperature of 160 (DEGREES) F once the eggs are added will ensure that there is no worry of unwanted bacteria. It may not be as dangerous, but it’s still mighty delicious.
As for the alcohol which is commonly added to eggnog, it’s up to you if you add or abstain.
Even “virgin,” this beverage is like drinking melted ice cream, in a very good way; if you choose to add bourbon or another alcohol, you’ve got a downright tipsy pleasure.
Peanut butter probably isn’t the first food many people think of at Thanksgiving-time. To be completely honest, it probably isn’t the second or third or fourth, either. But as this recipe for Savory Peanut Butter Bread Pudding proves, peanut butter not only deserves a place at the table but should be treated as an esteemed holiday guest. Imagine the delicious, carbohydratey bliss that is stuffing, and combine that savory flavor with the custard-like texture of bread pudding. Add peanut butter to the mix, and you’ve got yourself a new classic of a side dish with a deep, rich flavor that tastes great with turkey, but can also hold its own as a delicious vegetarian entree.
I am what I am, but there’s no yam in these cupcakes. They’re made with delicious sweet potato! When added to a rich pound cake batter, sweet potato and spices make for a comforting cake, especially during cold-weather days. The cupcakes get even better, however, once you take a bite and realize that they have a sweet flavor surprise: a spoonful of Mighty Maple peanut butter inside of the cake, and a kiss of peanut butter in the frosting. Make this for your Labor Day festivities to mark both summer’s end (sigh) and the start of beautiful autumn days!
Want to really show off with your next dessert offering? Well then, you’ll definitely want to make this cake. It looks like a pretty normal cake on the serving plate, but once cut into, the amazing interior is exposed. Composed of 10 thin stacked cakes, each sandwiched with a layer of White Chocolate Wonderful peanut butter frosting, this is “frosting with the cake,” a delightful treat that begs for a glass of milk. It’s a peanut butter-ized version of a famous cake from Maryland (actually, if you want to get technical, it’s the Official State Dessert!) called Smith Island Cake, which is given out as the prize during community events. But no need to sing and dance when you’ve got this recipe–everyone’s a winner!
Easter Candy has come a long way. When I was young, it seemed as if it was a matter of chocolate bunnies, jelly beans, and your choice of creme eggs or mini eggs in terms of treats. Then…along came the peanut butter egg. A delectable nugget of sweetened peanut butter coated in rich chocolate, it rocked my Easter basket and my world. Here’s a homemade version of a store-bought treat, made yet awesomer by incorporating peanut butter in the filling and the topping. A word of advice? If you’re creating these confections for a crowd, please make a double batch. They’re seriously that simple, that addictive, and that good.
I’m not saying that you should totally ignore chocolate on Valentine’s Day. But…why not also include a cake that is more fun to make with a partner: the Peanut Butter and Jelly Roll! If you’ve ever made a Jelly Roll cake at home, you know that it can be hard to handle the rolling of the cake while baking solo–so why not employ your Valentine with this most delicious task? You’ll be rewarded with a delicately spongy cake which gives way to a rich, deliciously smooth white chocolate peanut butter filling, beautifully paired with sweet strawberry jelly. Bonus points if you roll it into the shape of a heart! This is an adaptation of a classic Jelly Roll recipe I discovered in Taste of Home.
Millionaire’s shortbread pretty much rules. I mean, it’s shortbread, already buttery bliss all by itself, rendered awesomer by topping it with caramel and chocolate for what amounts to a triple-threat of delicious. It makes for a treat so rich you can kind of see where it gets its name.
But of course, with inflation being what it is, why stop at a million when you can have a billion? And so I present Peanut Butter Billionaire’s Shortbread, wherein two types of peanut butter is added to it and its awesome quotient is upped exponentially.
First off: how do you say the name of these cookies? I say it “alf-a-hore-ay” and nobody’s ever looked at me funny, so go ahead and use my method. The alfajor (alfajores, plural) is a delectable type of crumbly cookie, commonly sandwiched with indulgent dulce de leche, which is very popular in South America. But like most things, it gets even better with a little peanut butter! This version includes peanut butter both in the cookie dough and mixed with the dulce de leche filling, making for a delectably addictive caramel peanut buttery treat.
Recipe notes: you are welcome to make your own dulce de leche (in fact, I applaud you if you do), but I found that the store-bought kind works just fine. Also, traditionally these cookies are dusted with confectioners’ sugar before serving, but I didn’t like what it did to the cookies’ texture, so I went without.
If you’re like me, two words generally come to mind when faced with recipes for Parisian macarons: “Too hard.”
But really, they need not be so scary. This unfussy version is easy as can be, and doesn’t require piping or weighing your ingredients. The result might be a bit more homespun than Pierre Herme, but they’re decidedly delicious nonetheless, with cloudlike cookies which give way to a substantial smear of comforting, creamy white chocolate peanut butter and sweet preserves. Perhaps Santa would like these on his plate instead of the usual (just a thought)!
Gooey Butter Cake is the pride of St. Louis, MO and proof that sometimes a mistake in baking can lead to a beautiful new invention. Now, for a long time I held the belief that “Gooey Butter Cake” was the most beautiful cake-name in the world, but now I know that it’s not true–the best one is Gooey Peanut Butter Cake. It’s also proof that a classic can sometimes get even better: adding White Chocolate Wonderful peanut butter to both the crust and the filling adds a beautifully nutty note to this sweet, rich, and utterly indulgent treat.
Everyone knows that chips and salsa are a delicious precursor to a Mexican meal.
But what about giving them a sweet and spicy and rich peanut butter makeover to continue the party post-dinner?
It’s time to introduce Cinnamon Raisin Swirl Peanut Butter Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent peanut butter, brown sugar and butter mixture and baked until crispy, then served with jam or preserves. It’s a snap to prepare and makes for some sweetly addictive eating.
Looking for cookies to serve during your July 4 festivities? Bake this cookie that creates an explosion of flavors in your mouth, of the sweet-savory kind. The sweet drop cookies are nicely contrasted by the saltiness of the chips, but get a fascinating flavor dimension from the nutty Smooth Operator peanut butter. One bite and even doubters will be singing a new story.
Oh, I’m sorry. Are you still eating regular pasta, like a jerk?
Time to get with the program: I’m talking chocolate pasta. It’s readily available online, and it’s well worth the investment.
But even an inherently perfect product like this can stand to become slightly awesomer, and so I propose Chocolate Pasta served with peanut butter cookie “meatballs” and a rich, crunchy peanut butter buttercream sauce. It may not be pretty, but it tastes like heaven on a plate. In fact, the only thing that might make it better is a thick slice of buttered pound cake on the side.
Lastly, this makes a swell April Fools’ dessert for someone or some people you love to have fun with!
As any leprechaun knows, the journey to the end of the rainbow can be pretty long and arduous. And while the treasure at the end of the line is totally sweet in the figurative sense, the fact is, gold does little to satisfy the physical appetite. These truffles, however, comprised of a sweet filling with crispy cereal and creamy, rich peanut butter and generously coated with festive green candy coating, are worth their weight in gold when it comes to a satisfying St. Patrick’s Day snack–delicious for humans and leprechauns alike.
Inspired by the flavors of the King’s favorite sandwich, the Elvis Whoopie Pie is kind of like the hip swiveling, larger than life version of the traditional treat.
Comprised of two fat, cakey banana cookies sandwiched with a lavish amount of honey peanut butter buttercream, these substantial treats are then studded along the sides with bits of bacon, forming a sweet and salty masterpiece that is truly fit for a king.
Don’t get me wrong–Thanksgiving has a lot going for it food-wise. But sadly, the traditional offerings are extremely lacking in rich, delicious peanut butter.
But what if–just what if–you combined classic Thanksgiving flavors with a peanut butter cookie crust?
I wanted to find out, and so I prepared a thick Mighty Maple peanut butter cookie crust, which I then filled with a mixture of tart, unsweetened cranberries and crunch pecans, all topped with a thick, brown sugary, pecan pie-inspired filling. The result? Total magic: the tartness of the cranberries is perfectly balanced by the richness of the peanut butter and pecans, and the maple and sugar contribute plenty of sweetness. It’s a flavor combination to be thankful for, indeed.
There are probably foods out there that aren’t improved by being served on a stick, but none come to mind at the moment.
But which one is the most fun to serve around Halloween? My vote goes to these peanut butter cookies on a stick. They’re part trick, decorated to look like pumpkins–but they’re even more treat, with a rich, cakey texture and rich, peanut buttery flavor that is far more delicious than any fun-size candy bar could ever hope to be.
There’s nothing like a delicious Baby for breakfast.
I’m talking, of course, about the Dutch Baby, a dramatically puffy oven pancake with a light, souffle-like texture and delicate, sophisticated flavor. For all its fancy appearance, it couldn’t be easier to make, and is rendered even more delightful when you add a healthy dollop of rich, creamy peanut butter. While any type of creamy peanut butter will work, I say go all the way and use Dark Chocolate Dreams Peanut Butter–it adds a decidedly decadent edge to this breakfast beauty.
Nanaimo Bars are quite possibly one of the most perfect foods out there (and certainly one of Canada’s finest exports), comprised of a dense, chocolaty crust, a dreamy middle layer of custardy buttercream, and a thick slab of chocolate on top as a crowning glory. But what happens when you add peanut butter to all this awesome? What happens, friends, is that you get an indescribably rich, irresistible, salty-sweet dessert experience–the type of dessert that a chocolate peanut butter cup wishes to be when it grows up. As […]