These sandwich cookies are for true peanut butter lovers with peanutty goodness packed into every layer. Two peanut butter cookies are spread with a dark chocolate peanut butter icing, then sprinkled with chopped salted peanuts before being squished together into sandwich cookie perfection. The combination is irresistible: crispy, creamy, crunchy, and sweet with a hint of savory from the chopped peanuts. You need to trust me on this, they’re even better than they sound.
Recipes Posted by Stephanie Eddy:
Mapo tofu is a Szechuan dish usually made with ground pork stir fried with leeks then simmered with tofu in a spicy sauce spiked with Szechuan peppercorns. Adding peanut butter into the mix turns the sauce into a rich, flavorful gravy that’s perfect for soaking up with a bowl of white rice. I like to serve it with chopped spicy peanuts to add a crunchiness that complements the crispy pork and soft spicy tofu.
Eating healthy doesn’t have to mean going hungry, this breakfast parfait is gluten free, grain free, and packed with protein to keep you full until lunch. The creamy peanut butter layers are topped with blueberries, slices of banana, and sprinkled with crushed peanuts for an addictive crunch. It’s decadent, yet healthy and (most importantly when you’re stumbling around trying to figure out breakfast in the morning) it’s a snap to throw together.
A good party appetizer should be bite sized, look good, and taste even better. These crispy shrimp wontons check all of the boxes plus their spicy punch will have your guests coming back for seconds, thirds, and fourths. The crunchy bowls look intricate, but are simply made from baking wonton wrappers in a mini muffin tin, and they can be made a day ahead to cut down on party-day prep.
This Easter, surprise your loved ones with fluffy, bouncy, peanut butter swirled marshmallows in their baskets. Store-bought marshmallows can’t hold a candle to these homemade treats. They’re softer, less sweet, yet packed with more melt-in-your-mouth flavor than the ones from a bag. Don’t be intimidated by the use of a candy thermometer or gelatin. It’s just a matter of heating and beating the ingredients. If you can read a temperature and turn on a stand mixer then you can make marshmallows!
Once you’ve tried peanut butter yeasted waffles you’ll never go back to regular waffles again. The yeast gives the waffles a super crispy exterior and a fluffy, light interior while the peanut butter infuses them with a delicious nutty flavor. The batter is mixed up ahead of time to allow it to rise overnight, which means in the morning all you have to do is heat up the waffle iron, whisk up a bowl of peanut butter syrup and you’re good to go.
It’s easy to get stuck in a sandwich rut and end up eating the same thing day in and day out. But really, with all the different bread and filling options available it’s a shame not to branch out and try something new.
Peanut butter in a roasted vegetable sandwich might not seem like the most obvious combination, but that’s just because you haven’t tasted it yet. Old Fashioned Crunchy peanut butter is made into a tangy, garlicky peanut spread that melts over the warm roasted veggies and transforms them into a hearty meal. It’s served on chewy, crusty ciabatta bread to help soak up the juices and provide safe and sturdy transport directly to your mouth.
These soft and sinful pull-apart muffins technically aren’t muffins at all. They’re made from sweet yeasted dough which is rolled into strips and layered to create irresistible peelable layers once they’re baked. I’ve made other versions in the past, but this one is for true peanut butter lovers and it’s my favorite recipe yet. Old Fashioned Smooth Peanut Butter has been worked into every element of the recipe: kneaded into the dough, spread between the layers, and drizzled on top in a cream cheese peanut butter glaze. Paired with a mug of hot coffee, it’s peanut butter heaven.
This salad was inspired by a Korean dish of cold noodles and veggies called jaengban guksu. It’s perfect for those hot summer evenings when you’re looking for something quick, filling, and refreshing for dinner. What makes it so convenient is the recipe’s flexibility: switch up the veggies for whatever’s crispy and fresh in your fridge, replace the soba noodles for spaghetti if that’s what you have on hand, toss in chicken breasts or leftover steak. Just don’t skip the peanut sauce! You don’t want to miss out on The Bee Knees peanut butter whisked into a creamy, sweet and spicy dressing. It pulls the whole salad together and gives it a flavorful kick.
Every Christmas season is the same for me: go overboard indulging in holiday food, then start the New Year with a resolution to eat healthier. I know I’m not alone in this as New Year’s Day diets are practically a national tradition. My favorite breakfast or snack to turn to when I know I should have something healthy, but am craving something rich and creamy is this cinnamon raisin peanut butter rice pudding. It comes together in a matter of minutes and it’s a great way to use up leftover rice. The perfect way to indulge, guilt free!