An easy no-bake recipe with layers for graham crackers and a creamy peanut butter and pumpkin mixture. Topped with an easy white chocolate ganache, this tasty dessert is perfect to make for any occasion.
These cookies are soft, rich chocolate shortbread cookie filled with a delicious peanut butter frosting making these cookies a peanut butter lovers dream. These cookies take double stuffed to a whole new level and they’re perfect with a glass of cold milk, or a hot cup of coffee.
One way I like to keep dinner fresh and exciting is by combining ideas from different cuisines around the world. Carnitas, which is classic Mexican fare, is made by braising meat until it’s so tender it falls apart when you go to cut into it. Instead of using traditional Mexican spices to flavor my carnitas, here I went with ingredients reminiscent of a Thai curry.
A nice balance of sweet, sour, salty, and spicy, the flavorful peanut butter sauce literally makes this dish. Mango salsa provides bursts of fresh flavor and a nice sweet contrast to the sauce, and crushed peanuts on top add texture. I served my Peanut Butter Beef Carnitas open-face on toasted slices of sourdough bread, but of course you can roll it in any kind of flatbread you like or even serve it on a bed of rice. It’s fusion food at its finest.
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.
The perfect treat for any peanut butter and banana lover! These easy, on-the-go breakfast parfaits are filled with layers of creamy peanut butter mixed with yogurt, mashed bananas and crunchy peanuts and chocolate chips. It makes a great snack too!
This thick and creamy soup is bursting with parsnips and apple – an earthy and sweet combination which matches beautifully with the peanut butter, and the cool weather!
This isn’t some flimsy soup – it will fill you up plus you’re getting a great vegetable fix along with an energy boost to help see you through the frenzy of upcoming holiday festivities.
If you ask most people to name one side dish that’s always present on their Thanksgiving dinner table, you’re likely to get one of three answers: potatoes, stuffing, or green bean casserole. There are plenty of ways to change up potatoes and stuffing, but that green bean casserole never seems to change much. Why not reinvent it and give it a fresh flavorful twist?
With a little inspiration from classic Thai flavors, this dish turns the old-fashioned version of green bean casserole on its head. Cream of mushroom soup is replaced with a flavorful creamy sauce made from coconut milk, peanut butter, tamari sauce (instead of soy sauce to keep this dish gluten-free), and fish sauce (just omit if you want to keep this dish vegan). Onion, garlic, and ginger up the flavor even more, and using fresh mushrooms and fresh green beans makes all the difference in the world. And don’t worry, even though I ditched the fried onions, I would never forego that wonderful crispy topping so I used toasted coconut flakes and salted peanuts. This dish is a little sweet, a little salty, full of flavor, but nicely balanced; and yup, it’s even better than the original!
Why not start a delicious new Thanksgiving tradition?
Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The peanut butter adds depth and nuttiness to the vegetables, but also tempers the cayenne pepper and curry. Who needs meat if a meal can be so deliciously filling?
No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.
These vegan quesadillas are the perfect nutrient-dense lunch for both kids and adults. They’re great eaten hot or at room temperature, which makes them an easy make-ahead entrée for packed school lunches. These are satisfying as is, but for even more creaminess add soft goat cheese before cooking. If you like quesadillas with a kick, add an extra teaspoon of chipotle paste.
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.
Despite their mixed reputation, potatoes are a healthy and satisfying foundation for a meal. This Loaded Peanut Butter Baked Potato combines the comfort and familiarity of baked potatoes with the exotic flavors of a nutty Thai stir-fry. Make this dish with chicken, shrimp, tofu or simply veggies – it’s great any of these ways!
This is a burger recipe with a rather unusual topping – peanut butter! It’s a bit wacky and will be most suited to the hardcore peanut butter lover, which is why I’ve named it the Elvis Burger.
This springtime pasta recipe tosses fettuccine with fresh veggies and herbs and uses olive oil, garlic, lemon juice, and peanut butter to create a light sauce to dress the pasta.
While many primavera pasta sauces use cream this vegan recipe maintains its creamy texture by using peanut butter with starchy pasta water. The result — a lighter take on pasta primavera that’s just as delicious but with a nutty twist!
Slow cooking is one of my favorite ways to get dinner on the table. It frees me up to focus on other things and the meals are always delicious. Though there’s peanut butter in the sauce, the flavor becomes very subtle due to the other ingredients. Instead of contributing a strong peanut butter flavor, it imparts a creamy, rich texture to the sauce. I used Old Fashioned Smooth peanut butter but Smooth Operator or The Heat is On would work beautifully.
This dish is Asian fusion food at its finest, with a balanced flavor profile borrowed from Thai cuisine, cooking techniques borrowed from Chinese cuisine, and noodles from Japanese cuisine. A complex and perfectly balanced peanut sauce adds sweet, sour, salty, and umami flavors, and serves double duty as both a marinade for the meat and a sauce to garnish the dish.
If you’re adept with chopsticks, this dish is the perfect time to use them. Otherwise, a fork will do nicely to help you twirl your noodles. But don’t forget to drink the broth that’s left – it’s full of flavor and nutrition!
I like to buy quality meat and stretch it with produce. This chili has more than enough meat for our family but if you’d like you can increase the meat by 50 percent. Make the heat of this stew perfect for your palate by using more or less chili powder. I know the recipe says that chips are optional but I personally find them necessary! My favorite part of this thick chili is dipping a salty tortilla chip into it. If you like lots of heat, try The Heat is On peanut butter instead of Old Fashioned Smooth.
Making Graham crackers shouldn’t be intimidating. The process is very similar to making pie crust. You simply cut the fat into the flour, add Old Fashioned Smooth peanut butter and some honey, then pull the dough together with a little ice-cold water. A word of caution – don’t over mix the dough or you won’t get a nice, flaky bite. Likewise, add only enough water to help the dough stick together. Too much water will cause your graham crackers to be doughy. Try The Bee’s Knees or Mighty Maple peanut butter instead of Old Fashioned Smooth for fun.
I fell in love with homemade falafels after making Dreena Burton’s version in Let Them Eat Vegan! The vibrant flavors that come thorough from using lots of fresh herbs is incredible. My one year-old son gobbles up these nutrient-rich garbanzo bean cakes. I love them packed in a pita. The gluten-free pitas pictured here are from Local Oven. They’re the perfect way to pack falafels in tender bread. As for the sauce, tahini is a little bitter so I added Old Fashioned Smooth to balance it out. You could also use Smooth Operator or The Heat is On.
There’s something about combining the sweet taste of peanut butter with the savory and saltiness of thick cut bacon. You may question it, but try this once and it’s sure to keep showing up in your menus. Perfect for a party or light lunch, and so easy to put together.
Healthy and milkshake belong in the same sentence when you’re talking about this recipe. No one would know it from the rich, creamy texture or the sweet peanut butter-chocolate taste but this milkshake is packed with good-for-you-stuff. Spinach. Avocado. Banana. Dates. Don’t let that stop you from trying this lusciously smooth treat. Instead, get out your blender and whip up a healthy treat. For those of you who are dairy-free, rejoice! This milkshake doesn’t use a drop of milk.
Everyone knows that Elvis loved his Peanut Butter and Banana sandwiches. We’ve taken that classic and turned it into a decadent French toast sandwich! A peanut butter sandwich is dipped in batter and then cooked until crisp. The peanut butter and jelly become a wonderful and gooey mixture that will make anyone swoon.
I’ve always loved peanut butter in savory dishes, especially paired with bacon (bacon, peanut butter, and fried egg sandwiches might sound weird, but believe me when I tell you they are out-of-this-world amazing!). Like peanut butter and bacon, bacon and leek also have a natural affinity for each other; combine the three and you really have something special. These little bites have their flavor kicked up even more with the addition of garlic, ginger, and red pepper flakes.
My style of cooking is generally a little lighter and less decadent than this pie but I had to keep in mind that this pie is for Father’s Day. Rich and decadent works when it comes to celebrating Dads.
This recipe is a variation on the chocolate peanut butter dessert that my mom made every summer. I distinctly remember her using a frozen whipped topping instead of heavy cream. If that’s your preference, use 2 to 2 1/2 cups.
To make the crust, I used my gluten-free chocolate cookie recipe. Use any chocolate cookie or substitute graham crackers.
You can make this pie several days ahead of the big celebration and keep it in the freezer. Sit it out at room temperature for 30 – 45 minutes before serving.
One of the great things about pizza is that you can put just about anything on it and it’s always delicious. Always.
If you’ve never had Thai food you might not think this combination of flavors works. But it does in a very big way. It’s a great change from traditional Italian style pizza.
I used a gluten-free pizza crust recipe from Angela’s Kitchen.* If you’re on a gluten-free diet, give this crust a whirl. It’s easy to make and has a crisp edge. And If you don’t need to eat gluten-free, use your favorite pizza crust.
When it comes to breakfast recipes, I always like for there to be some kind of redeeming quality to the dish. It makes me feel good to start the day off right. That all sounds terribly boring, but I strongly believe that wholesome and decadent do not have to be mutually exclusive. When good, real ingredients are involved, it gives you a bit more license to have fun. These peanut butter oatmeal pancakes hit every mark on my little personal breakfast wish list—protein from the Old Fashioned Smooth peanut butter (my absolute favorite!) keeps me full throughout the morning, while the whole grain oats and flour add plenty of nubby texture and flavor. Topped off with a couple pats of good sweet cream butter and a generous drizzle of real maple syrup, it’s an absolutely perfect start to the day.
I spent many weekends at my grandma’s house when I was growing up. She was, like many grandmas, full of surprises and always managed to make you feel special. We’d spend the day in her garden, we’d bake cookies, she’d teach me card games, and how to knit. In the morning I was always greeted by the scent of breakfast coming into where I slept and many times it would be her special coffee cake recipe. Inspired by hers, I’ve created a peanut butter and oat version that’s a reminder of those special days I’ll always treasure.
One of my favorite quick breakfast meals is a piece of toasted cinnamon raisin bread with warm, gooey peanut butter on top. I used that as the inspiration for this dish and added in the Greek yogurt to make it more nutritious. As a busy mother of two, I often need an on-the-go breakfast and this pizza is perfect for that. But it’s not just for me. My family and I enjoy this pizza as an en route breakfast while traveling to our favorite weekend hiking trails
Thai chicken skewers served with peanut sauce are a favorite dish to order at restaurants. Why not roast a whole chicken in a similar sauce? Peanut butter naturally has tons of oil, so the result of this Asian-Inspired roast is sweet, savory, and juicy roast of meat and vegetables. Reserving a little of the marinade for use as a dipping sauce incredibly heightens the flavor. The roast chicken and vegetables creates two recipes within one meal. Serve shredded vegetables with an Asian-inspired vinaigrette (recipe provided here). It’s a refreshing and crispy contrast of flavors in an Asian-inspired dinner menu.
I’m sure you all remember “those kids” in the cafeteria that constantly tried to trade their PB&J sandwiches for your stuffed crust pizza or chicken nuggets. I was not one of those kids, being an avid lover of peanut butter and jelly ever since I was strong enough to open a jar. When I began to brainstorm ideas for this contest, I came across Julia Child’s recipe for a baked yogurt tart and immediately felt inspired. Here’s my version with a deliciously comforting PB&J spin. It’s quick,healthy, and sure to make you feel like a kid again!
In 1941, Time magazine referred to George Washington Carver as the “Black Leonardo” for his many skills and talent, which no doubt included his scholarly pursuit and promotion of the humble legume — peanuts. An early proponent of sustainable agriculture, Carver knew farmers needed a crop to provide food for their families which would also serve as a source for other products that would help improve their quality of life. This January 5 is George Washington Carver Recognition Day, and I’m proud to honor a man who was an outstanding scientist, botanist, educator, inventor, and developer of over a hundred peanut-based recipes. This recipe is a tribute to Mr. Carver, who I’m sure would have enjoyed a hefty morning slice of this savory sweet cake with his coffee.
If you’ve never tried to make cream puffs before, this recipe is a great excuse to play in the kitchen. They’re easier than you think. There are a couple of tricks that will help your cream puffs transform into light, airy balls of buttery dough. First, when you add the flour to the hot milk mixture be ready to stir – and don’t stop until the dough comes together and pulls from the sides of the pan. Another key that your dough is done cooking is the thin film that forms across the bottom of your pan. The other trick is to make sure that your dough isn’t too wet or too dry. Add the egg in parts. When the dough is the perfect consistency, it will just barely flow away from the beaters.
I still get a little excited every time I pull baked cream puffs out of the oven. Once you make your first batch, you’ll know exactly what I mean. This is so fun to make for any upcoming autumn events, including Halloween parties!
Sandwiches are a classic grab and go meal. Which is why they make perfect lunches. There are also endless possibilities when it comes to what goes between the bread, which keeps it versatile. This savory version is smeared with a generous amount of peanut butter mixed with cilantro, onion, garlic, and vinegar and piled with cool cucumber slices and creamy avocado. The result is one tasty sandwich. If you want to serve this as a fancy hors d’oeuvres, slice bread in half or half-triangles and skip adding the top piece.
There really is nothing like eating outside in the summertime. With the grill fired up, there’s thankfully no need to use your oven on a hot day. Kabobs are a usual on the menu and my family has always been generous to make mine full of veggies and no meat. However, when I’m grilling at home there’s always tofu or tempeh included too. The nice thing about tempeh and tofu is that they easily take on the flavor you use to marinate them with. In this case creamy peanut butter is mixed with an unexpected tang from lime juice, spice from the pepper, and salty sweet from the soy sauce and honey. So many flavors mingling together, but the outcome is pure perfection.
This recipe was inspired by a recipe that was featured in a food magazine article about a prominent NYC bakery/cafe. I remember the article because it was published one year before I moved to NY City. In the piece, the co-owner shared her recipe for mustard-baked chicken with a pretzel crust. I created my own version of this recipe, turning it into a snack made with a peanut butter-based marinade. I made the other half of the marinade into a sauce as well. The result was a memorably […]
So you got the grill out and you miss your peanut butter fix. (Been there!) Don’t fret—make these simple s’mores for dessert and you’ll please the whole crowd! The grill temperature for s’mores is best when the fire is dying down, so it’s the perfect way to end your meal.
I am always game for an amazing ice-cream sundae. This is my newest favorite because it combines two of my favorite flavors – peanut butter and chocolate. To give the ice-cream extra texture I take it over the top by adding chocolate peanut butter dipped pretzels. The saltiness of the pretzel lends just the right amount of extra flavor and subtle crunch.
Ginger dressing: perhaps you love it because it generally accompanies the complimentary salad at Thai restaurants, or because of its refreshing, gingery bite. Either way, this peanut-buttery version is going to become your newest favorite fix.
Peanut butter has long since been established as a part of party fare—peanut butter snack mix, peanut butter cookies, peanut butter pretzel nuggets. While all these foods provide plenty of flavor, they also often provide large amounts of sugar and unhealthy fats. Below you’ll find two recipes with enough flavor and nutrition to satisfy any peanut butter-loving crowd. First, a unique hummus dip featuring a host of Asian flavors, with peanut butter, orange, and ginger. If you’re looking to turn up the heat at your get-together, then consider the spicy herbed yogurt dip featured here with cayenne-spiked peanut butter and cilantro.
I’ve been making Curried Carrot Soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor
I was raised Catholic so my Jewish husband and mother-in-law coached me through the latke making process. After eating three latkes without saying anything, Joe looked at me with a big smile and said, “Oh yea, honey. These are latkes.” We like them best with a dollop of sour cream because the slight sourness brings out the sweetness in the apples and peanut butter.
Peanut butter adds a savory richness and depth to many of my favorite dishes from around the globe. Among them is this stew, which uses peanut butter to round out the acidity of the tomatoes and pair up with the sweet potato. You’ll be surprised how comforting this savory stew is—it’s rich, simple, and a must for the peanut fan in all of us.
Though these are the perfect kid-sized cupcakes, they’re decadent enough for adults. Their light and fluffy texture ensures that you can serve these cupcakes with confidence knowing that they’ll please even the pickiest of eaters. I took these gluten-free, refined sugar-free treats to share at a meeting of people who don’t have any diet restrictions and got a thumbs-up from everyone. The secret is to cream the butter and palm sugar by adding the sugar very slowly and letting it incorporate between additions.
Instead of grabbing for a jar of jelly, get out some fresh fruit and whip up this sandwich for a fun dessert. Use any fruit combination you choose. I used apples and raisins because apples are quick and simple to cook and hold their shape well. To serve, cut in half. Or, make this a little fancier by slicing off the crust, cutting it into fourths, and drizzle with a little warm peanut butter sauce for the perfect two-bite dessert.