Blackout cookies have a texture that’s between a brownie and a cake, making them a unique and sumptuous treat. But when you stuff them with Crunch Time peanut butter, these moist, fudgy cookies become more decadent than ever! The key is to freeze small mounds of Crunch Time, then stuff them inside rolled balls of cookie dough. It’s a bit time consuming, but the end results are worth every minute. Fluffy, rich, and oozing with gooey peanut butter, these cookies are a guaranteed show-stopper.
Did you know you can make cookie bars in a slow cooker? I was so excited to learn how versatile my slow cooker is with making desserts. In fact, I threw everything together before church and when I came home my kitchen smelled wonderfully of the most delicious peanut butter sweet treat. This method is especially great if you’re wanting to keep your oven free for other parts of your meal but want to have a warm dessert ready right after dinner. Want to make the cookie bars even better? Top them with a scoop of vanilla ice cream. YUM!
S’mores are a classic summertime treat everyone loves, but who says you can’t enjoy them all year long? This skillet s’mores recipe is made in your oven, so you can get your s’mores fix anytime you’re craving it. Even better, these s’mores are made even yummier with Smooth Operator peanut butter! Paired with graham crackers for dipping, this luscious treat is like a melted peanut butter cup with creamy marshmallow on top. In a word — it’s amazing! So easy, fast, and delicious.
Fondue is one of my favorite desserts. There’s just something about sitting around a fondue pot with your family or close friends and enjoying a sweet treat together. You can customize the dippers to accommodate everyone’s favorite tastes. From strawberries and bananas to graham crackers, pretzels, marshmallows and even pound cake or rice crispy treats!
Chocolate fondue is a fun and playful dessert the whole family can enjoy, especially when it’s made with Smooth Operator peanut butter! Prepared in your slow-cooker for extra ease, this simple dessert is ready in just 30 minutes, with barely any effort required. Get creative by pairing your fondue with fruit, graham crackers, pretzels, and marshmallows, and more!
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.
Dark chocolate peanut butter protein pancakes drizzled with Dark Chocolate Dreams peanut butter, Smooth Operator peanut butter, peanuts, and chocolate chips makes for a delicious stack of pancakes.
The name of this dessert comes from the fact that all ingredients are literally dumped into a dish and baked – no stirring required! Somewhere between a fruit cobbler and a cake, it’s delicious and surprisingly addictive. In addition to the classic components of crushed pineapple and cherry pie filling, this version also includes peanut butter and bananas, drawing inspiration from a banana split. Serve this cake warm topped with a generous dollop of whipped cream and a maraschino cherry, and for nutty crunch, you could add a sprinkling of chopped honey-roasted peanuts.
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.
It’s not the holidays without some gingerbread, so why not skip the cookies and make a cake! This gingerbread bundt cake relies on a classic gingerbread recipe that’s easy for any skill level, with a result that’s crispy on the outside, fluffy on the inside, and bursting with gingerbread flavor! But to make it even better, there’s a mouth-watering Dark Chocolate Dreams peanut butter glaze to smother on top. The glaze requires just four ingredients and a mere 5 minutes to put together, making it the perfect finishing touch to this traditional treat.
Everyone loves a comforting cup of cocoa, so why not make it even more delicious by adding Smooth Operator peanut butter! This hot chocolate is thick, creamy, and ready in less than 10 minutes, making it an easy treat for the whole family to enjoy. If you love chocolate peanut butter cups, then this is just like drinking one from a straw. Top your cup with whipped cream, sprinkles, marshmallows, or more peanut butter – there’s no wrong way to enjoy it!
Yule Log cakes are a classic Christmas dessert that’s as beautiful to showcase as it is fun to eat. This variation marries traditional chocolate sponge cake with a White Chocolate Wonderful mousse filling to create a stunning holiday treat bursting with sweet, salty, peanut butter flavor. A great recipe for bakers who like a challenge, don’t forget to be creative with your decorating! Style your cake by mimicking a log in snow (powdered sugar) surrounded by fresh garland (rosemary) and berries (cranberry) for a festive and imaginative touch everyone will adore.
What’s even better than a skillet cookie? One that’s STUFFED with White Chocolate Wonderful Peanut Butter! This delightful cookie is easy for novices and tenured bakers alike, so there’s no excuse not to make it. Giant chocolate chunks make this extra fun, and nothing beats the one-two ease of baking in a skillet – Less clean-up, and it looks outstanding! Top this with vanilla ice cream, drizzled peanut butter, and chocolate syrup, then dig in.
If you’re looking for a fun and festive cookie to surprise the kiddos (and kids at heart) at your next holiday party, these Peanut Butter Reindeer Cookies are it! They whip up in about an hour from start-to-finish, and are absolutely adorable. I like to make these cookies on the smaller side using 1 tablespoon of dough per cookie, Snack Factory® Pretzel Crisps® Original Gluten Free Minis for antlers, chocolate pearls or mini chocolate chips for eyes, and mini red M&Ms for noses. If you prefer bigger cookies, you can use 2 tablespoons of dough per cookie, regular-sized Pretzel Crisps® for antlers, regular chocolate chips for eyes, and red peanut M&Ms for noses (and slightly adjust the cooking time if they need another minute or so in the oven). Either way, these cookies are sure to be the cutest addition to your cookie platter!
This is the first and last peanut butter fudge recipe you’ll ever need. I know that’s a big claim, but make it for yourself and decide for yourself! It whips up in just 30 minutes without any crazy hard-to-find ingredients, and it literally melts in your mouth. Pretzels add crunch factor, and a ridiculously easy two-ingredient chocolate ganache goes on top to not only add flavor, but also to make it look deceptively fancy. Bring this to any party and it will no doubt be the star of the show – be ready for people to ask you for the recipe!
Truffles are always so much fun to bring to a party or serve for dessert. You’ll hear endless ooohs and aaahs, and it’ll be our little secret that these beauties can be whipped up in 30 minutes using just three ingredients! They’re rich and decadent, sort-of like a slightly more grown-up spin on chocolate peanut butter cups, and they’re a hit with kiddos and adults alike. You can also keep a stash of them in the fridge for anytime a chocolate craving strikes.
If you have never considered putting chocolate and banana together, I highly recommend it. There is something about that sweet banana flavor mixed with decadent chocolate that makes these cookies amazing. The best part is that they are not only delicious, but they are healthy and packed full of nutrients. So go ahead, make a batch, and try to eat just one!
If you love chocolate and coffee, then you will absolutely love these mocha chocolate chip protein blondies. They are moist, dense, and have the perfect combination of chocolate and coffee. Also, they are packed full of fiber and protein thanks to the garbanzo beans and mocha protein powder.
Peanut butter and chocolate is that timeless flavor combination that everyone is crazy about, and here we use two kinds of chocolate – white and dark – to amp up the flavor even more. This cake is moist and tender-crumbed with a rich peanut butter aroma. Here’s a tip to ensure your cake is flavorful and tender every time: add 1 teaspoon fresh lemon juice or 1/2 teaspoon apple cider vinegar to the milk and let it sit for a couple minutes before using!
Waffles are one of the best ways to start your morning. They are filling, flavorful, and quick to whip together. Pumpkin lovers unite with these delicious Peanut Butter Pumpkin Waffles made with Peanut Butter & Co. Pumpkin Spice a tasty seasonal peanut butter that can make any of your fav p.b. recipes festively ‘fall’. The other nice thing about these waffles is that they are made with almond flour which makes them gluten free! Whether you’re gluten intolerant or not, these babies are great for any diets. They are delicious – especially topped with the Maple Peanut Butter Pumpkin Spice Syrup!
The great thing about smoothies is how easy they are. My favorite are ones that a) have only a handful of ingredients and b) have common ingredients that I almost always have on hand. This recipe satisfies both of those requirements. If you haven’t gotten your hands on the Peanut Butter & Co. Pumpkin Spice you must do so immediately. It’s absolutely divine and the perfect addition to anything you love traditional peanut butter on. As a bonus, there’s a fun spin with the addition of the delicious […]
There is something that just screams fall about anything pumpkin flavored. Pancakes make the perfect weekend breakfast and pumpkin flavored ones?!? Even better! These were the perfect Saturday morning breakfast for my 2 year old daughter, my husband and I. We will be making them all Fall! These pumpkin spice pancakes are made with real pumpkin for color and vitamins. Did you know that pumpkin is loaded with beta-carotene which is an important antioxidant that helps reduce the risk of different types of cancer and helps with aging. […]
Happy Ants on a Log Day! To celebrate this momentous occasion, co-created by us and our friends at Duda Farm Fresh Foods, we’ve created three unique Ants on a Log variations to go along with the classic recipe. Be sure to try all four!
Prep time: 10 minutes Cook Time: 10 minutes Total time: 20 minutes plus cooling Yield: 1 serving Ingredients Oatmeal 3/4 cup oats (old fashioned or quick) 1 1/2 cups water 2 egg whites 1 tbsp. Mighty Nut Flax & Chia powdered peanut butter 1/8 tsp. salt 1/4 tsp. coconut extract cinnamon to taste sweetener to taste For the frosting 1 1/2 tbsp. Mighty Nut Flax & Chia powdered peanut butter 1 tbsp. water sweetener to taste 1 tbsp. shredded coconut 1/2 tbsp. dark chocolate chips Directions 1. Add […]
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.
It’s true when they say that some sandwiches are just more fun to eat without the crust. Do they say that? I’ll say that! These three sandwiches are all different and all equally delicious. Perfect for children and adults alike. Create a sandwich bar and allow everyone to make their favorite version. I’ve given you three varieties to start with, but there are many more options that would also be fun to try. With whole wheat bread and all natural peanut butter these crustless sandwiches are a great lunch option any day of the week!
These double chocolate peanut butter cups are so much better than store bought and they are super easy to make! The best part about them is that they are much lower in sugar than a typical peanut butter cup. And, thanks to the Mighty Nut powdered peanut butter filling, they are also a lot lower in fat! Once you try one, it will be hard not to eat them all.
These peanut butter coconut energy balls are super quick and easy to make. Just throw all of the ingredients into a food processor, blend, roll into balls and enjoy! They are the perfect healthy on-the-go snack to grab when you are in a hurry. Thanks to the superfoods chia seeds and flaxseed, these are super healthy and delicious. The combination of coconut and peanut butter is perfect together.
Anyone who knows me well pretty much knows that I am in love with peanut butter. Cookies are delicious too so I figured I would make the ultimate peanut butter sandwich cookie. It has peanut butter cookies filled with peanut butter cream and topped with even more peanut butter cream.
This chocolate peanut butter banana is the perfect smoothie to whip up as the weather starts to get hot. It is creamy, cold, healthy and delicious. What is better to keep your health and taste buds in check? The combination of decadent chocolate, creamy peanut butter, and sweet banana makes this smoothie truly amazing!
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.
Peanut butter noodles have long been a comfort food for me. I used to love the taste of thick cold noodles, drenched in a peanut buttery sesame sauce, so filling and delicious! Being older and more health conscious, I wanted to make it more healthful. I added more vegetables and used only whole, plant-based ingredients in this recipe. I used a traditional peanut butter noodle recipe, and made it my own by adding lots of colorful, whole vegetables. Prep time: 30 minutes Cook Time: 4 minutes Total time: […]
Chia seeds are no longer just for growing chia pets! These protein rich seeds of wonder start small but absorb up to eight times their size when immersed in liquid. Chia pudding is a fast and easy way to fill up with little prep time. Adding a sweet, salty vanilla peanut butter flavor turns this dish into a very decadent snack for any time of day — all while maintaining many essential vitamins and nutrients in their raw state.
This is a traditional chocolate sheet cake, but with a delicious peanut butter twist. Mighty Nut Chocolate powdered peanut butter in both the cake and frosting takes the cake from good to great. It’s any chocolate and peanut butter lover’s dream!
Sheet cakes make the perfect dessert to feed a crowd. If you have a smaller gathering, feel free to wrap any leftovers in plastic wrap and store in the freezer for up to 1 month.
This peanut butter vanilla quick bread is great for both snacks and for breakfast. It’s got a lot of wonderful peanut butter flavor, but it’s the triple dose of vanilla that really makes it shine. Slices are delicious enough all on their own, but would also be great with a spoonful of jam or honey spread on top.
If I’m being completely honest, muffins are really just an excuse to eat cupcakes for breakfast. But if I fill them full of heartier ingredients like oats, peanut butter, and fruit, it helps me feels a little less guilty. These peanut butter oat muffins made with Mighty Nut Flax and Chia Powdered Peanut Butter and packed with fresh raspberries are a delicious way to start your day.
These peanut butter brown sugar slice-and-bake cookies are the perfect treat to have on hand for whenever you have a sweet craving. The cookie dough will last for at least a month in the freezer, so all you have to do is slice it up and bake as many as you need.
My all-time favorite broccoli dish is super simple: broccoli sautéed in olive oil with lots of garlic, a healthy dose of crushed red pepper flakes, and a squeeze of fresh lemon. One day at a Thai restaurant I ordered a broccoli dish that had a very similar flavor profile, but with chopped peanuts sprinkled on top. It was an epiphany for me and these fritters are my twist on that dish.
I don’t know many people who don’t love the chocolate and peanut butter combo; it’s the salty/sweet fusion that’s completely satisfying and addictive. If that’s your thing, you’ll be all over these chewy granola bars that are chock full of whole grain oats. As a complete bonus, these whip up fast and don’t require any baking!
I love recipes that are healthy enough for breakfast, but indulgent enough for dessert. They make breakfast feel like a special treat and dessert a lot less guilty! That was the inspiration behind this Peanut Butter Date Frozen Yogurt Shake; based on taste alone, you’d think you were indulging in an ice cream parlor treat. The surprising thing about this shake is that its flavor is reminiscent of a malted milkshake. It’s thick and rich, with the perfect amount of tang from Greek yogurt, a hint of natural caramel-like sweetness from dates, and a lovely nutty flavor from Mighty Nut Flax & Chia powdered peanut butter.
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.
These bars were inspired by my mother, Mary, who is crazy about anything with raspberry and chocolate. Growing up in Kearney, Nebraska she had her own raspberry bush and my fondest memories of spring were plucking berries right off the bush. Nothing goes better with raspberries and peanut butter than chocolate, so here I’ve used both Peanut Butter & Co.’s Dark Chocolate Dreams and White Chocolate Wonderful. A little sinful and decadent, these no bake bars are to-die-for.
There’s something incredibly comforting about these easy-to-make, no-bake peanut butter bars. I remember eating these as a child after school with a big glass of milk to wash them down.
Poke cakes are one of those fantastic desserts that are deceptively easy – The filled pokes make it look fancy, but the process is totally simple! For this variation, I made a from-scratch chocolate cake, then filled it with the absolutely sinful White Chocolate Wonderful peanut butter to create one seriously show-stopping treat.
This is a really fun recipe to bake – who doesn’t love playing with their food? – and it’s easily customizable, too. Swap out the chocolate frosting for vanilla, top with crushed peanuts, drizzle with fudge, whatever! It’s playful and delicious, which is actually how all desserts should be.
Irish soda bread is a classic St. Patrick’s Day treat, but the flavor can sometimes be a bit lackluster. So to amp up this old-fashioned recipe into something completely delectable, I knew exactly what it needed – Dark Chocolate Dreams peanut butter! By incorporating peanut butter chunks into a traditional soda bread dough, the result is a deliciously sweet loaf that has the authentic crumbly texture and malty taste of Irish soda bread, but with luscious swirls of dark chocolate peanut butter. So break out your Irish jig, and get baking! This bread is definitely worth dancing over.
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!
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.
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.
Simple and delicious chocolate rum balls made with dark chocolate peanut butter make a festive treat for any occasion! Prep time: 25 minutes Cook Time: 40-45 minutes Total time: 1 hour and 10 minutes Yield: 24 balls Ingredients 3/4 cup all-purpose flour 1/4 teaspoon salt 1/3 cup unsalted butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup Dark Chocolate Dreams peanut butter 1/4 cup rum 1/3 cup turbinado or sanding sugar Directions 1. Preheat oven to 350°F. Spray an 8×8-inch baking dish […]
I love apple desserts but this Peanut Butter Apple Galette is my new favorite. This simple dessert is filled with delicious apples and peanut butter and has a buttery, crispy crust. This is the perfect dessert for a holiday party – it will impress your guests but doesn’t involve a ton of work to make!
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.
My favorite Thanksgiving dessert has always been my grandma’s pecan pie, and it’s a running family joke that I’m always first in line for a slice. But having this special treat once a year just isn’t enough, so I decided to make my own version of pecan pie with a little something extra – Dark Chocolate Dreams peanut butter! This wonderfully sinful addition creates the most velvety, insanely rich filling, and the flavor combination of pecans + peanuts only adds to the tasty appeal. And best of all? This recipe couldn’t be simpler! A premade crust, 10 ingredients, a few stirs, and barely a hour in the oven is all it takes before you’ll be diving in fork first.
When my friends from Peanut Butter & Co. reached out with this fun idea for a Thanksgiving pie, I couldn’t resist. To be honest, I hadn’t heard of a stack pie before – but I thought this show-stopper was perfect for the holidays (and their delicious peanut butter). So, I bent my usual rules and picked up a few pre-made crusts (knowing how Thanksgiving baking can be daunting enough, especially when this pie is truly three pies in one) and never looked back. With a common base of a chess pie whipped up in the blender that is divided among three bowls of warmed peanut butter, this pie remains simple to put together. It serves a crowd and is worth the effort: a true centerpiece dessert that is an ode to peanut butter and my friends.
Rules are made to be broken, which is why I love this peanut butter-infused banana cream pie! Luscious and creamy as ever, this recipe shakes up the classic pie by adding a layer of The Bee’s Knees peanut butter beneath a traditional cream filling, creating a silky, sumptuous combo that’s bound to get heads turning! And with a buttery vanilla wafer crust, fat chunks of banana, and a mountain of whipped cream, this classic meets modern pie will be your new holiday favorite.
If pumpkin pie is always the star of the show on your holiday dessert table, you won’t want to miss this fun twist on that classic. A nutty maple peanut butter crust and maple peanut butter whipped cream on top take pumpkin pie to the next level, and maple syrup in the filling ties the flavors together beautifully. And here’s a tip if you don’t have all the spices for the filling on hand: feel free to substitute 1 tablespoon of pumpkin pie spice mix instead!
This vegan pie is a bit of a surprise, but in a strange way it just makes sense. Anyone who loves apple slices paired with peanut butter will go crazy for it. The filling turns into a sort of peanut butter/apple custard consistency, which is not only delicious, but a nice contrast in texture to the flaky crust. This is a great recipe to try for a fun switch up on a classic apple pie.
Add a peanut butter twist on a southern classic pie! Everyone gathers around the Thanksgiving table for sweet potato pie. Surprise your guests with this extra creamy version, using your favorite flavor of peanut butter!
If you’ve always wanted to add peanut butter to your Thanksgiving blueberry pie, this is the pie of your dreams! The peanut butter adds a creamy texture that nicely complements the natural tart blueberry flavor. It’s like a grown up peanut butter and jelly! This pie can easily be made gluten free by using gluten free all purpose flour.
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.
These classic candy-crowned cookies are as fun to eat as they are to bake. With just a handful of simple ingredients and a little bit of time, you’re on your way to having deliciously chewy and chocolaty treats!
This amazing dessert is packed with the delicious flavor of white chocolate from both white chocolate chips and White Chocolate Wonderful peanut butter. Even those without a sweet tooth will gobble up this fantastic creation!
Challah is a great bread to make for first time yeast bread bakers, and the addition of Dark Chocolate Dreams peanut butter makes this version even tastier! Braiding the dough may seem daunting, but it’s actually super fun and easy. Also, leftover slices of challah are perfect for making French toast!
My husband loves Thai food, so I was inspired to create this recipe for him! If you like Thai inspired flavors, you’ll love this dish too! It has become a family favorite in our house. This recipe has the perfect blend of smooth and spicy Thai flavors. I used Smooth Operator peanut butter for this recipe, but if you love spice, I suggest using The Heat is On peanut butter for an extra kick. Serve the Thai chicken on sandwich buns and top with the fresh ginger slaw.
Impress your guests with this beautiful and decadent crepe cake from our Dark Chocolate Dreams cookbook! Two dozen delectable crepes are piled high with a mouthwatering whipped Dark Chocolate Dreams filling spread between each one. This dessert is perfect for parties!
Do you ever find yourself craving a bite of something salty, sweet, and just a little bit sinful? Well this right here is your answer! These fluffernutter sandwiches are the perfect mouthful for your sweet and savory cravings, with a delicious peanut butter and marshmallow filling, decadent dark chocolate coating, and crumbled bacon topping that’s impossible to resist! Seriously, I dare you to eat just one.
Learn how to make a loaded homemade version of the quintessential on-the-go breakfast! These granola bars are packed to the brim with yummy ingredients like peanuts, dried cherries, and chocolate chips, and you can add in any of your own favorites as well. They’re also a great treat to pack for school lunches!
I’ve been playing around with gluten free baked goods a lot lately, and while it’s a little different from baking with regular wheat flour, it’s just as fun!
I created this recipe from the gluten free muffin base recipe I’ve been perfecting. To create a mocha flavor, I added a little bit of espresso powder, cocoa powder, and Dark Chocolate Dreams peanut butter. Together, those three ingredients add so much flavor to this basic muffin recipe.
These Gluten Free Peanut Butter Mocha Muffins are so soft, light, and indulgent! They also take less than 30 minutes to prepare, start to finish.
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.
Pumpkin spice, that epic favorite fall flavor combination, gets a fun new twist with the addition of peanut butter in these pretty streusel-topped muffins. Here pumpkin spice-flavored peanut butter not only adds delicious nutty flavor, but it also incorporates all the spices you’ll need for this recipe, which definitely helps keep it easy! These muffins make the perfect fall breakfast or snack.
When nights start to cool down and fall feels like it’s in the air, many of us look forward to our first pumpkin spice latte of the season. I love this seasonal rite of passage so much I’m lucky if I can make it through August without having my first one! This homemade decadent Peanut Butter Pumpkin Spice Latte is every bit as delicious as anything you’d order from your favorite coffee shop, and the nutty flavor of peanut butter really takes it over the top.
Who says a vegan cookie can’t be delicious? With Pumpkin Spice peanut butter, the answer has never been simpler. Just seven ingredients are all you need for this tasty cookie that’s equal parts crisp and chewy, with a sweet pumpkin taste and nutty peanut butter flavor that’s bound to be your new favorite combo. And the best part of all? These stackable cookies are so crazy good, no one will ever guess they’re vegan.
Nothing says fall quite like pumpkin, which is why I love the new Pumpkin Spice peanut butter from Peanut Butter & Co. It’s got wonderful pumpkin flavor, a mellow hint of spice, and that unmistakable peanut buttery taste. And while all I really need to eat this is simply a spoon, baking it into cookies feels much more civilized. These soft-batch variety are wonderfully pillowy and sweet, with a moist and fluffy texture that makes them perfect on their own or when dunked into a tall glass of milk. And if you drizzle a little extra pumpkin spice peanut butter on top? I won’t blame ya!
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.
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 muffin recipe is a great way to use up overripe bananas. Made with three whole mashed bananas and lots of peanut butter, these muffins are a delicious way to get in a quick breakfast on busy mornings. And since this recipe uses an entire jar of Crunch Time crunch peanut butter, there’s no missing that delightful peanut buttery taste or that enjoyable nutty texture.
I’m not much of a morning person, so it’s not unusual for me to end up grabbing a quick breakfast on my way into work. The only problem with that approach is that most of the options available to me are pretty unhealthy – they’re either full of sodium, full of sugar, full of fat, or all of the above.
Which is why this make-ahead oatmeal is so fantastic. I just need to set aside a half-hour during the weekend to cook up a big batch of steel-cut oats and portion it out into heat-proof mason jars, and then it’s as easy as grabbing a jar as I’m dashing out to work in the morning.
I try to change up the flavors from one week to the next, just for the sake of variety, but this combo of banana and peanut butter shows up frequently in the rotation. I like the touch of sweetness and spice that the Cinnamon Raisin Swirl peanut butter adds, but feel free to switch up with your favorite Peanut Butter and Co flavor!
Get double the peanut buttery flavor with these delicious peanut butter sandwich cookies. The smooth ganache filling is made with Dark Chocolate Dreams and Smooth Operator goes right into the cookie dough to ensure that every bite is a chocolaty, nutty delight!
Happily feed your family or friends with this bean-less honey peanut butter infused chili, made with a smokey base of tomatoes and southwestern spices, and a mix of white and dark turkey meat.
Perfecting a fudge recipe is tricky. There’s quite a bit of trial-and-error involved. But once you have a good recipe that you know how to make well, you’re practically set for life.
This chocolate peanut butter fudge uses only three simple (and healthy!) ingredients and is so indulgent. Peanut butter and chocolate are a flavor combination made in heaven, and this fudge is so melt-in-your-mouth delicious!
Whether you’re looking for a dessert to serve at a holiday party or just want to devour something indulgent, this 3-Ingredient Peanut Butter Fudge is sure to please!
No one likes to turn on the oven on a hot summer day, so why not make this no bake cheesecake instead? This dessert is just as creamy and delectable as the traditional version. Plus, it’s loaded with everyone’s favorite flavor combination: peanut butter and chocolate! Prep time: 15 minutes Cook Time: 0 minutes Total time: 15 minutes + 4 hours chill time Yield: 10-12 servings Ingredients 1/2 (9-ounce) sleeve chocolate wafers (about 25 cookies) 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/4 cups sugar, divided 1/4 […]
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.
July is National Ice Cream Month! Celebrate by making this super easy and super tasty treat! Our recipe uses only four ingredients and there’s no cooking required. This double-peanut buttery ice cream is perfect for cooling off on hot summer days!
Looking for a quick and easy snack? Scoop some peanut butter ice cream into a glass and pour root beer over it for a thirst-quenching summery treat!
Peanut butter and jelly sandwiches are a classic favorite with most kids and even several adults I know. There’s just something about the combo of slightly salty, nutty peanut butter paired with sweet fruity jam that is sandwich perfection. So I thought why not take those same great flavors and bake them right into a loaf of bread? When snack time rolls around, instead of a pb&j sammy, slice a piece of this beautiful bread and enjoy it as-is, or take it to the next level by toasting it and topping it with whatever you fancy. (Butter or more peanut butter and jelly, perhaps?)
And heads up, this bread also makes killer French toast, which is perfect for a special occasion breakfast or brunch!
These delicious blondies are the perfect dessert for any party! Nutty, buttery, and chocolatey, they’re sure to please even the pickiest of palates. Best of all, the whole recipe uses only one bowl and one pan, and takes just 35 minutes to make!
Yes, I know. Everyone knows that maple and bacon are a fantastic combination, but maple and bacon and peanut butter? Trust me, it’s not nearly as strange as it sounds. In fact, it’s downright delicious, especially when all of those flavors are combined together in a tender cake donut. (Because… well… everything tastes better in donut form.)
Mighty Maple peanut butter does double-duty in this recipe, appearing both in the tender maple-peanut butter donuts, and again in the sweet peanut butter frosting. Add a sprinkling of bacon bits and you’ve got yourself a mapley, bacony, peanut buttery treat that’s hard to resist.
Peanut butter is comfort food on its own, so when it’s combined with family favorites like fried chicken, the scrumptious result is sure to put a smile on anyone’s face! Our sweet and spicy peanutty marinade ensures that each piece of juicy chicken is packed with flavor!
Is it just me, or is everything cuter when it’s mini? That’s the concept behind these peanut butter chicken sliders – cuteness + flavor overload! The Asian-style meatballs combine crunchy peanut butter, soy sauce, sesame oil, ginger, and crushed pineapple into an epic bite of tastiness, all sandwiched on a golden brioche bun. And if that wasn’t enough to make you drool? There’s a sweet chili slaw and luscious peanut butter drizzle on here too.
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!
These treats are an awesome dessert version of everyone’s favorite sandwich! With a double dose of peanut butter and a yummy jelly center, these cupcakes are perfect for summer gatherings. They’re super easy to make, and are ready to eat in less than an hour!
You’re only five minutes away from a delicious homemade buttercream frosting! This versatile topping is great on desserts of all types including your favorite cupcake recipe. It’s so tasty you’ll have to resist just eating it with a spoon!
This has got to be my favorite way to eat a s’more! This recipe tastes exactly like everyone’s favorite summer treat made into a no bake dessert. The addition of the Smooth Operator peanut butter is brilliant because everyone loves the taste of chocolate and peanut butter together. Make this your new go-to summer dessert!
This beautiful layer cake made up of peanut butter cakes layered together with peanut butter frosting, sliced bananas and caramel is a dessert Elvis Presley certainly would have approved of. And after one decadent bite I’m completely sold on the peanut butter and banana combination. The sweet and salty caramel certainly doesn’t hurt either.
The cake is easy to assemble, thanks to its unpolished presentation. Leaving the sides unfrosted allows you to see all of the fun layers, and lets the caramel drip down the sides. The caramel will keep on dripping, however, so it’s best served immediately or stored in the fridge.
There’s no beating the classics! Our recipe for Old-Fashioned Peanut Butter Cookies uses only six ingredients and takes less than half an hour to make. These delicious treats are perfect for packing in lunches or serving at parties. They can also be frozen, so you can enjoy them whenever you want!
This scrumptious banana bread gets a boost of sweetness and a hint of nutty flavor with the addition of our honey peanut butter. A generous sprinkle of coarsely chopped peanuts on top provides the moist bread an irresistible contrast of texture you’ll want to gobble up. This is one recipe you’ll want to save your overripe bananas for!
These easy no-bake cookies are both healthy and delicious, with loads of good-for-you ingredients like rolled oats, dried fruits, peanuts and coconut. (Oh okay, and some chocolate chips, too… but isn’t dark chocolate supposed to be good for you?)
The recipe is also really easy to customize based on your preferences. Use your favorite Peanut Butter and Co. flavor, and pair it up with your favorite combination of dried fruits – think Cinnamon Raisin Swirl with golden raisins and dried currants, or Dark Chocolate Dreams with dried cherries and cranberries.
Our tofu is marinated in a delicious blend of sauces and spices to make a wholesome mouthwatering meal! Serve with steamed white or brown rice and you’re all set!
This is a twist on the classic mud cake — topped with marshmallows, butter toffee peanuts, and drizzled with Dark Chocolate Dreams peanut butter. This cake is moist, dense, rich, not too sweet; and it goes nicely with the soft, warm, gooey sweetness of the marshmallows. The melted dark chocolate peanut butter and the crunch of the butter toffee peanuts take this cake to a whole new level of deliciousness.
The awesome combination of chocolate and peanut butter comes together in this recipe for delectable brownies dolloped and swirled with creamy peanut butter. The batter for these easy-to-make treats only takes 20 minutes to make!
If I ask what my husband he wants for dinner, more than likely he will say “burgers”. This recipe is a twist on the usual burgers and packs a big taste punch with the creamy peanut butter and Worcestershire sauce. If you’re anything like me then a burger needs to be covered in cheese, bacon, and many slices of pickles and tomatoes.
Next time you’re craving a burger, give this recipe a shot. It will become your new favorite!
This make-at-home meal is sautéed instead of fried, and makes a great substitute for takeout cravings. You can make it in less time than it would take to have takeout delivered!
If I had to pick a last meal, there’s a fifty-fifty chance I’d pick Vietnamese food. (It’s either that or pizza.) I’m obsessed with the simplicity of the ingredients, the liberal use of fresh herbs and vegetables, and the salty-spicy-sweet combination of flavors.
For this dish, I’ve combined all of the things I love so much about Vietnamese food in a refreshing summer salad. It’s got it all – the slippery rice stick noodles, the crunchy fresh vegetables, the bright fresh herbs, and a tangy ginger and peanut butter dressing that does double-duty as a marinade for the grilled shrimp that sit atop it all. It’s an absolutely delicious and refreshing recipe that’s perfect for warmer weather headed our way.
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 gluten-free version of the classic is just as yummy and uses only five ingredients. Crispy on the outside, chewy on the inside, with the signature crisscross fork marks, this cookie hits all the marks for a perfect old fashioned peanut butter cookie.
Healthy snacking can be a real challenge, but this peanut butter quinoa crunch makes snack time a total breeze! A tasty blend of peanut butter, quinoa, and maple syrup, these crunchy, crispy bites are perfect on their own or topped over your favorite yogurt, oatmeal, and so much more! The ways to enjoy it are endless, so get cooking!
This flavorful stir fry dish makes a great dinner for vegetarians and carnivores alike. Packed with protein from the tofu, nutritious broccolini, and a variety of spices and sauces, this quick meal is sure to please any palate!
Even though they’re almost like a cross between chocolate chip cookies and brownies, blondies are unique in their own right. They should be rich – dense instead of light and cakey – and as far as mix-ins go, the sky’s the limit. Here I went with a peanut butter base for the batter, mixed in chocolate chunks and butter toffee peanuts, and topped it with pretzels and more peanuts. The resulting blondies are rich and gooey, sweet and salty, and completely irresistible.
Why should carnivores have all the fun? Our veggie loaf is made with all kinds of yummy produce, including mushrooms, onion, and red pepper. Crunchy peanut butter and a carefully chosen blend of seasonings give this meal an excellent flavor profile that guests on any diet will enjoy!
Lattes are a fun coffee shop treat, but did you know you can easily make them in your own home? If you don’t own a milk frother, you can use an immersion blender, small hand-held mixer, or even a whisk and a little elbow grease. The best thing about it is you can stay in your pjs while making it!
I love the flavor of this peanut butter and honey latte. It’s subtle, and fun. Using The Bee’s Knees brings out the honey more, but if all you have in your cupboard is Smooth Operator, that’ll do just fine.
Our traditional potato fries are baked instead of fried, and are still just as tasty! This goes great with our homemade spiced ketchup flavored with The Bee’s Knees honey peanut butter.
For these fries we swapped out the usual spud for its colorful cousin to bring in a sweeter flavor. We paired these baked fries with a mayonnaise dip that received a spicy kick from our The Heat Is On peanut butter!
Instead of potato fries, give these hearty Baked Yucca Fries a taste! This delicious snack goes perfectly with a unique Peanut Butter Aioli which blends together peanut butter, garlic, and mayonnaise to form an incredible accompaniment!
Jazz up your fruit with this delicious and easy to make chocolate peanut butter dip. This dip makes for a perfect afternoon snack with everyone’s favorite flavors of peanut butter and chocolate. It’s also a great dip for a party because you can make it ahead of time and when you’re ready to serve it just slice up some apples, strawberries, or oranges for a delicious, healthy snack.
These easy-to-make candy eggs will make any egg hunt or Easter basket extra special! Our white chocolate peanut butter filling pairs deliciously with the dark chocolate shell, and the rainbow sprinkles inside add a nice touch of texture and color.
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!
Monkey bread is as delicious as it is fun to eat! This peanut buttery treat is perfect for holiday brunches, and kids will love pulling it apart to reveal the tasty peanuts inside. Mighty Maple peanut butter gives this bread a sweet nutty flavor the whole family will enjoy!
Not only do these peanut butter panko pork chops take less than 30 minutes to make, they’re something the kids will actually eat, and it won’t break the bank. The delicious flavors of peanut butter and pork meld together so perfectly to create a healthy and super yummy dinner for the whole family.
The nutty flavors in this recipe are a nice change from your standard breaded pork chops.
I like to eat these delicious peanut butter panko pork chops with a little bit of pear butter. It tastes similar to pork chops with glazed apples, but there’s no extra work involved!
These yummy bars are made with ingredients that everyone loves! Combining graham crackers, peanut butter, coconut, and chocolate chips, our Magic Bars will be a hit with your friends, family, and anyone else who gets a taste!
Boring weeknight dinners? Consider them history! These peanut butter coconut chicken breasts pack a flavor explosion the whole family will love, and there’s no shortage of reasons why. With sweet shredded coconut, crispy panko, and a delicious peanut butter sauce, this fit and fast entree is on the table in just an hour, packing a flavorful punch everyone will be cheering for.
Everyone’s favorite childhood snack gets a crunchy peanut butter twist! This one-pot recipe uses only four ingredients, so kids will love to help make (and eat!) these tasty treats.
This is comfort food at its best. Don’t let the long cook time or the extensive list of ingredients put you off – dish comes together fairly quickly, and spends the rest of the afternoon simmering away on the stovetop, yielding meltingly soft beef and a complex sauce that layers roasty coffee and cocoa with smoky chipotle and rich Dark Chocolate Dreams peanut butter.
Excellent for snacks and breakfasts, granola is tasty both on its own and combined with other foods like Greek yogurt. This maple and blueberry packed recipe is really easy to make and is great to eat on the go!
This is the most heavenly chocolate cupcake recipe around. It is the most requested chocolate cake recipe at Confetti Cakes, and the perfect treat for any chocaholic. The secret is using the best quality cocoa you can find. Of course, the delicious peanut butter buttercream frosting adds another level of deliciousness to the cupcake!
This is a delicious white cake with a slightly crunchy top and is the perfect texture for creating sculpted cakes such as the OH cake. Oh is the delightful and lovable alien character from DreamWorks Animation movie HOME.
The recipe only calls only for egg whites, which makes it nice and light. The cake is frosted with chocolate ganache flavored with Dark Chocolate Dreams peanut butter. A light cake with decadent frosting make a delicious combination!
Anyone who’s a fan of chicken satay, Thai Massaman curry, or African peanut stew knows just how well the flavor of peanuts meld into savory dishes. This recipe isn’t like any of those other dishes except for the fact that the flavor of peanuts also plays a big role.
This dish is actually very loosely based on Creole gumbo. Celery and onion are classic gumbo veggies, and I used carrot instead of bell pepper. Smoky sausage and a few spices add dimension of flavor, and instead of roux as a thickener, I went with peanut butter. It’s a really fun play on classic Louisiana fare, and as a bonus, it comes together much quicker than most gumbos.
This crowd-pleasing recipe is great for cold wintry nights and even for special occasions. It’s also super easy; all you have to do is add all the ingredients to the slow cooker and let it do its thing! The leftovers are just as tasty, and are perfect for sandwiches and tacos!
Our delicious pulled pork is practically tailor-made for sandwiches! The sweet and savory meat pairs perfectly with the sour flavors of coleslaw and crisp pickles – it might just become your new sandwich favorite!
Tacos are always a fun and easy meal, especially because you can top them with whatever you want! This recipe is perfect for a quick dinner, and our flavorful pulled pork is the ideal filling!
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.
Our version of the family dinner classic adds Crunch Time peanut butter for an extra dose of protein and great texture! A suite of spices also helps this meatloaf stand out from the rest. This dish is super easy to prepare and the leftovers are just as delicious the next day!
Super simple peanut butter and jam turnovers require just 5 ingredients and come together in minutes! They are a fun reinvention of a classic combination, and are all dressed up in a presentation that’s perfect for entertaining. Your friends and family will love how simple yet delicious they are. And be sure to bake up a double batch, as they’re sure to disappear fast!
I used Smooth Operator peanut butter, but if you’d like a little crunch in your turnovers, feel free to try Crunch Time.
This recipe has an entire chocolate cake and a full jar of Dark Chocolate Dreams as ingredients. What more needs to be said?
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!
These baked Buffalo tenders make a great weeknight meal for you or with your family. This easy recipe uses chicken tenders instead of wings, and is dipped in a buttermilk peanut butter mixture before getting a coating of crunchy panko crumbs and baked. Serve with the spicy peanut buttery dipping sauce and a nice green salad to round up the meal!
Whether it’s a backyard barbecue or a formal dinner party, a bowl of fresh berries can be the perfect finish to most any meal. This luxurious chocolate peanut butter sauce adds an over-the-top touch to an otherwise simple dessert, and the rich, sweet chocolate peanut butter perfectly accentuates the natural tartness of the fresh berries.
This rich, dense cake is best served warm a few minutes after it comes out of the oven. The center will still be soft and a little molten! I love to serve this cake with a scoop of vanilla ice cream – the contrast in flavors and temperatures make this dessert a memorable one.
This spicy peanut tofu rice salad is full of delicious flavor. Between the nutritious greens, the fiber-rich rice, and the super-flavorful dressing, this salad is exactly what you need for a healthful and inexpensive meal.
All of your favorite Thai flavors come together in this hearty snack. Great for adding a little variety to game day or movie night, Thai spices are combined with coconut flakes, garlic, and peanuts for a unique dish that your guests will love!
We’ve given plenty of recipes a PB&J spin, and we don’t plan on stopping anytime soon! In this snack mix recipe, we mixed in strawberry jam along with our Smooth Operator peanut butter to evoke the taste of everyone’s favorite sandwich! The addition of dehydrated strawberries and salted peanuts adds a different texture but the same great flavors!
Chex Mix is a super versatile ingredient, especially when it comes to party snacks. In this version, we added peanut butter, bacon, and banana chips for an Elvis-inspired array of flavors. The sweet honey and brown sugar syrup gets baked right into the cereal and complements the mix-ins perfectly!
Whether you call it Puppy Chow or Muddy Buddies, this dish would be just as sweet by any name. This decadent mix gets a double dose of chocolate with the combination of chocolate chips and Dark Chocolate Dreams peanut butter.
For this dish, I decided to give nachos an East-meets-West sort of twist, with crunchy wonton “chips”, crisp stir-fried veggies and tender pieces of chicken breast, and then smother the whole thing with a spicy-sweet peanut butter satay sauce and a generous amount of melty, gooey cheese. The wonton chips might be oven-baked, but make no mistake, this is still tailgating food at its gooey, cheesy, crunchy, saucy best. I may not know much about football, but I do know one thing for sure… you need some of these nachos in your life. Like, right now.
Learn how to make the takeout favorite at home! This Pad Thai recipe features a spicy peanut butter sauce made from scratch and also includes a few helpful shortcuts so that your tasty meal will be ready in no time!
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!
As delicious as it is simple to make, this yogurt dip is the perfect accompaniment for all kinds of fresh fruit! This wholesome combo is great to have after school, at work, or as a light dessert or snack after dinner!
I am always looking for healthy snacks to help curb my hunger between meals. These healthy peanut butter quinoa bars are the perfect snack because they are easy to make and can be eaten at home or on the go. I love the addition of the dark chocolate chips as it helps to satisfy my sweet tooth! And I like to make these on Sundays and snack on them throughout the week!
Enjoy a taste of the tropics with this chia seed smoothie, which uses pineapple, banana, and coconut milk to give it its exotic flavor. #ASmoothieADay
Packed with yogurt and flax meal, this peanut butter smoothie is sure to keep you satisfied and on track with your New Year’s resolutions! #ASmoothieADay
The quintessential holiday beverage gets a heaping helping of peanut butter! The eggs and peanut butter give this eggnog a creamy texture, and the use of nutmeg further evokes the spirit of the season. This drink can be made ahead and keeps well, so it’s ideal for any winter festivities you have planned!
The quintessential holiday beverage gets a heaping helping of peanut butter! The eggs and peanut butter give this eggnog a creamy texture, and the use of nutmeg further evokes the spirit of the season. This drink can be made ahead and keeps well, so it’s ideal for any winter festivities you have planned!
Kare Kare is a traditional Filipino stew which is normally made with oxtail and vegetables simmered in a rich peanut butter sauce.
While the real deal is absolutely delicious, it’s also rather time-consuming and requires a few ingredients that you might have trouble finding unless you happen to have a Filipino market nearby.
For the rest of us, I’ve concocted this quicker and easier version using boneless skinless chicken thighs that can easily be made on a regular weeknight using ingredients any well-stocked supermarket should carry. It’s fresher and lighter than the original, but no less delicious, and it comes together in just a little over half an hour.
The characteristic golden-yellow of proper kare kare comes from annato paste, which is sold in many Latin American, Mexican, and Filipino markets. Don’t sweat it you can’t find it, though – turmeric is a perfectly good substitute, albeit not an authentic one.
These shortbread cookies are perfect for the holidays! Packed with mini chocolate chips and buttery flavor, this peanut butter shortbread has an indulgent salty-sweet taste you’ll love! All of the ingredients are mixed in one bowl, so it’s a great recipe for making with kids. This hearty treat is sure to please your holiday guests and also makes a yummy gift.
These gluten-free cookies are incredibly easy to make and use only one pot, so they’re great to make with kids! The tart dried cherries provide a nice contrast to the chocolate-y flavor of the cookies. Since there’s no baking involved, these tasty treats are ready to enjoy in no time!
Peanut butter adds an American twist to this classic French pastry. Instead of the more traditional ground almonds, peanut butter is added to the batter which give these madeleines a subtle yet distinctive nutty taste. Madeleines are at the intersection of cakes and cookies, so they’re sure to make fans of both happy!
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!
When I think of holiday cookies, cut-outs always pop into my head first. My mom has been making regular cut-outs for as many Christmases as I can remember and they’ve always been a favorite. Maybe it’s the cut shapes or the pretty decorations; I don’t know, but there’s just something about this kind of cookie that is so festive.
Here I took cut-outs to the next level with a peanut butter makeover! These cookies are crispy outside, chewy inside, and bursting with peanut butter flavor. After eating them you might never want a regular cut-out cookie again (which is really saying a lot!). If you’ve never made cut-outs before, don’t worry because the dough is pretty easy to handle; I think once you see how painless they are to make, these might just become your go-to cookie.
Topped with a simple glaze and colorful sugar or sprinkles, these cookies are perfect for getting into a holiday mood!
I have a great chocolate cookie recipe that I just can’t stop messing with. My latest, and maybe greatest, variation is this peanut butter stuffed version. The outside cookie is rich and chewy, and the soft peanut butter center is a fun and delicious surprise. Make sure you have a tall glass of milk handy, and a few helpers to make sure you don’t accidentally eat them all yourself.
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.
This week we have a tasty variation on a childhood favorite. Our French toast is generously filled with sliced bananas and Dark Chocolate Dreams peanut butter! This twist on the classic French toast recipe isn’t just great for breakfast, it’s perfect for dessert too! This recipe only takes 20 minutes to prepare, so why not make this fuss-free dish for a weekend breakfast or brunch and have more time to enjoy with family or friends?
As the weather turns colder, soup becomes a more attractive dinner option. This week, we have a delicious African-style peanut butter soup that has a kick to match its savory, nutty flavors. Perfect for chilly autumn nights, serve this with your favorite bread for an easy and comforting dinner. This soup also freezes well so you can enjoy it all season long.
Pecan pies are a delicious fall treat, and are perfect for a Thanksgiving day dessert. We’ve put a peanut buttery spin on the classic recipe, and also added the caramelized sweetness of maple syrup. This easy recipe only uses one bowl, and only takes five minutes of prep time! Prep time: 5 minutes Cook Time: 1 hour Total time: 1 hour and 5 minutes Yield: 1 pie Ingredients 1/2 cup light corn syrup 1/2 cup maple syrup 3 large eggs 1 cup granulated white sugar 1/2 cup Mighty […]
Peanut butter and coconut is one of my favorite combinations and I find myself creating peanut butter coconut recipes time after time. What makes this recipe extra special is that you can get your sweet fix without turning on the oven! These balls are naturally sweetened with maple syrup, don’t contain any added fat and in my opinion, are completely guilt free. And the best part? They only take 5 minutes!
Since this is completely no bake and amazingly simple, this is a great recipe for kids to make! Instead of Smooth Operator you can also use Mighty Maple or Old Fashioned Crunchy peanut butter in this recipe.
Are you one of those people who makes turkey the same way every year? Maybe you swear by roasting it breast-down or deep frying it, or maybe you’re of the mindset that the cooking method doesn’t matter as long as the turkey was brined (side note: I highly recommend brining too!). Whether or not you change up the method that you use to cook your turkey, there is still the question of how you want to flavor it. You can stuff it, fill it with aromatics like lemon, onion, and carrot, season it under the skin, or give the outside a rubdown with herbed butter or oil. But this year why not try something new? This turkey brings something completely different to the table!
A savory blend of herbs, spices, and peanut butter brings a whole new level of flavor to this turkey. It’s a unique take on turkey, and the perfect way to spice up your holiday table.
Lentils are quickly becoming my favorite legume. I’ve been experimenting with them on all kinds of dishes. But it wasn’t until I made this vegetarian lentil “meatloaf” that I really fell in love. The lentils do a wonderful job of recreating the meaty texture we all know and love in meatloaf and the peanut butter adds a nice subtle nutty flavor.
Also topped with an irresistible peanut butter barbecue glaze, this vegetarian lentil meatloaf is sure to become a favorite in any household.
Who knew that pumpkin and peanut butter went so well together? This cheesecake made with a peanut butter graham cracker crust and pumpkin-peanut butter filling was such a tasty surprise. It would be a wonderful addition to your holiday table, and a fun alternative to traditional pumpkin pie.
One thing that I often forget when making cheesecakes is how long they take to bake and set up in the fridge. So it’s best to make this cheesecake the day before you plan to serve it. When you’re ready to dig in, top slices with whipped cream and salted peanuts, to give your guests a little hint at what’s inside.
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?
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?
Everyone knows that chocolate, bananas, and peanut butter are a delicious mix. It’s really no surprise that when tucked inside a fresh-off-the-pan crepe that an absolutely mouthwatering dish is the result. Top with warm Dark Chocolate Dreams drizzle on top for extra oomph.
This week we show you how to make Peanut Butter Crepes like the French! These treats are great for breakfast, brunch, or dessert. Crepes are quick and easy to make, and can be filled with all kinds of tasty fillings from sweet fruits to decadent chocolate!
This twist on the classic peanut butter and jelly sandwich is as good with crepes as it is with bread. It’s an unbeatable dish for breakfast or an after-school snack. You can use Smooth Operator and Rip Roarin’ Raspberry Preserves for a more traditional taste, or choose your own favorite flavors!
This week we show you how to make Peanut Butter Crepes like the French! These treats are great for breakfast, brunch, or dessert. Crepes are quick and easy to make, and can be filled with all kinds of tasty fillings from sweet fruits to decadent chocolate!
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?
It’s Halloween time again and anyone with a sweet tooth is gearing up for basketfuls and armloads of sweet treats. This week, we have a nougat candy bar recipe that’s topped with a decadent chocolate drizzle. These homemade candy bars are sure to please Halloween night revelers! They’re also great for including in little goodie bags for friends and coworkers.
Why should dinner get all the enchilada fun? These dessert enchiladas are stuffed with bananas and a cream cheese-peanut butter spread before being smothered in a rich peanut butter sauce. Top with whipped cream or vanilla ice cream for a fun and different dessert the whole family will love.
Meatballs are a lot of people’s favorite food, and in this recipe, we put a peanut butter spin on the classic dish. The Smooth Operator peanut butter helps bind the meatballs together in addition to providing a nutty flavor to contrast with the savory meat. Perfect for tossing with pasta or simply eaten on their own, these meatballs are as tasty as they are easy to make.
Meatballs make great appetizers whether you use beef, or in this case, turkey. The addition of The Heat Is On peanut butter gives these meatballs an extra kick of spiciness. These bite-size meatballs are perfect for serving at parties and can be made in advance. This recipe is also gluten- and dairy-free, so it can accommodate guests with dietary restrictions.
Meatballs are popping on menus across the country in all different shapes and sizes. In this vegetarian take, we replace meat with lentils and add in some Mediterranean spices. This tasty combination echoes the taste of falafel, and is delicious when served over butter lettuce with diced tomatoes!
I firmly believe that any food is instantly a million times more delicious when deep-fried until crispy, and that’s certainly true as far as tofu is involved.
I know deep-frying pretty much cancels out any of the health benefits you’d normally get from tofu, but who cares when you’re gobbling down these delicious golden-brown puffs? A sweet-and-tangy dipping sauce made with The Bee’s Knees peanut butter rounds things out for a tasty snack or appetizer that will have even the tofu doubters asking for seconds.
Peanut butter and chocolate is a winning combination in any recipe, especially when it comes to frosted cupcakes. This week we make delectable chocolate cupcakes and top them with Smooth Operator peanut butter frosting. This recipe yields exactly a dozen cupcakes, so it’s perfect for gatherings. These quick and easy cupcakes make a delicious pick me up or dessert any time of the year! Prep time: 15 minutes Cook Time: 20-25 minutes Total time: 40 minutes Yield: 12 cupcakes Ingredients 3/4 cup sugar 3/4 cup all-purpose flour 1/2 […]
For an exceptionally special breakfast around the holidays, I love bread pudding. The combination of Mighty Maple peanut butter and maple syrup turns this bread pudding into something warm and comforting that I haven’t found with other bread puddings. With skim milk, this was already incredibly rich and filling, but if you prefer, you can use whole milk or half and half. It also halves wonderfully if you only need 2 servings!
You can also use Smooth Operator peanut butter in this recipe but Mighty Maple is highly recommended!
We’ve been snacking on apples and peanut butter since childhood but have you ever combined the two in a pie? Cinnamon Raisin Swirl pairs deliciously with tart apples for a PB spin on a classic pie.
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.
Smooth Operator peanut butter serves as the base of the sauce for these cold sesame noodles, giving the dish that peanutty flavor so popular in Asian cuisine. Make this recipe for dinner and bring the leftovers for lunch!
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.
Learn how to make homemade peanut butter cups with just 3 ingredients – chocolate, PB, and sea salt! We’re using White Chocolate Wonderful peanut butter but you can use your favorite flavor and they’ll come out just as delicious.
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.
I’m a little obsessed with banana bread. So much so, in fact, that I often buy too many bananas so that I’ll be “forced” to use up the leftovers when they get too ripe to eat.
For this version, I’ve upped the ante by adding chunky Crunch Time peanut butter to the batter and swirling in a ribbon of sweet Gorgeous Grape jelly to give it an old-school PB&J twist – you get all the deliciousness of your childhood favorite, only with none of the mess. What’s not to love?
Taken straight from the menu of the New York City-based Peanut Butter & Co. Sandwich Shop, this cool and creamy treat has a chocolate-covered chocolate cookie crust and a rich peanut butter cream filling.
Peanut butter chips, chocolate chips, and chopped peanuts top this nutty, salty, and sweet pie. What more could a chocolate peanut butter lover possibly want?
I would like to sleep in as much as I can in the morning and sometimes those extra 15 minutes sure do matter. When I know I’m going to need a few more minutes asleep or it’s going to be a busy morning I prepare Overnight Oatmeal the night before. Then when the morning comes I can dream a bit longer, wake up, and grab my jar of oatmeal and go. Perfect for back to school or bringing to the office!
This recipe takes a regular muffin recipe and adds honey peanut butter to the batter. Once out of the oven, the warm muffins get a generous spread of sweet raspberry jam plus a sprinkling of chopped roasted salted peanuts – what a treat!
Great for breakfast, lunchboxes, or as an after-school snack!
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.
This vegan burger uses flaxseed as an egg substitute to hold together the ingredients for these patties. It’s made with ground oats, chickpeas, bell peppers and peanut butter and is seasoned with flavorful Moroccan spices, harissa (a Morocca chili paste) and ras el hanout.
Serve these burgers falafel-style — in pita stuffed with cucumber slices and tahini sauce.
Have you ever had a peanut butter burger? Basically it is a burger slathered with peanut butter instead of cheese and other toppings. I grew up eating these burgers at a local restaurant named Bearden’s in the town where I grew up, in Rocky River, Ohio. Seriously, it is one of the best burgers out there and if you live anywhere near Rocky River, you have to check it out!
I now live in Colorado, but I make peanut butter burgers at home all the time. My idea for this burger was one-upping the originally peanut butter burger. And by one-upping I mean adding the ultimate burger toppings. Beer caramelized onions, Gruyere cheese and bacon!! Yes, and then you top it all off with a heavy drizzle of peanut butter! It is insane and delicious!
These peanut butter chicken satay in skewers are great party appetizers because they’re quick to make, present nicely on a platter, and don’t break the bank!
In this recipe the chicken is marinated in a sauce made with coconut milk, curry paste, peanut butter, and lime. Once grilled, enjoy it with extra peanut sauce on the side for more of that yummy peanut-y and coconut-y flavor.
One bite and you’ll never want to eat traditional canned baked beans in your life again. Vegans and vegetarians can enjoy this deeply satisfying dish too. Full of protein, carbohydrates, calcium and iron, this dish is suitable to eat for breakfast, lunch and dinner!
We’ve found peanut butter heaven and it lies smack in the middle of these cakey whoopie pies.
Since whoopie pies are basically the definition of dessert perfection it only makes sense that adding a dose of peanut butter to the buttercream filling would be a wise decision. Seriously, peanut butter and chocolate – you can’t go wrong here.
As a child growing up in South Africa, I used to read American Archie comics with total fascination. The things the characters talked about always seemed so exotic to me – even simple things like root beer and peanut butter and jelly sandwiches. I had not yet learned that jelly was the American version of our jam – and besides, we always ate our peanut butter sandwiches with golden syrup! These sandwiches still give you the caramelized syrup to go with your peanut butter, but also add a deliciously healthy twist with apple slices. This makes a great weekend breakfast treat!
Everything you love about peanut butter and jelly tossed in a yummy panzanella salad. Perfect for a picnic in the park!
Bring variety to your summer barbecue with this fun take on coleslaw! Grated green apple is tossed with cabbage and carrots, and the dressing is made with The Bee’s Knees peanut butter which adds a touch of sweetness.
Watch the video and you’ll also learn how to make dressing with your blender base and a mason jar!
Madeleines are a classic French pastry. They have the texture and flavor of a cake, but are baked in a little shell-shaped pan and are often referred to as cookies. Traditionally flavored with vanilla bean and a hint of lemon, I thought it would be fun to add an American flair with a little bit of peanut butter.
That little bit went a long way and these peanut butter madeleines are perfect for peanut butter lovers, while still possessing the delicate texture that fans of traditional madeleines appreciate.
The “meat” base of this burger is a medley of assorted mushrooms pureed together with onion and garlic. The mixture is then combined with oats, cheese, and herbs to make delicious, flavorful patties perfect for vegetarians.
In this recipe, crunchy peanut butter is specifically used which provides, along with the rolled oats, a texture to the burger that’s more fun to eat!
My inspiration for this beautiful brunch dish was classic Eggs Benedict: an English muffin topped with ham, poached egg, and Hollandaise sauce. This egg-free version makes fun use of apricot instead of poached egg, and a deliciously creamy peanut sauce instead of Hollandaise. Be sure to taste an apricot from the bunch you’re using to make sure they’re sweet; otherwise, to make the dish a bit sweeter, you could spread a layer of Peanut Butter & Co. Awesome Apricot Preserves onto each English muffin half before topping with roasted apricot. And if apricots aren’t in season, you can use canned, drained apricot halves instead (no need to roast them!).
These veggie burgers get a dose of protein from both the black beans and The Heat Is On peanut butter pureed into the patty mixture. Mixed with mashed sweet potato and an assortment of spices, these southwestern-style burgers have lots of flavor and pair wonderfully with avocado, chipotle mayo, and even salsa!
Summer rolls are a big favorite of mine; they’re healthy and packed full of fresh flavors. Though they’re fiddly and time consuming to make, it’s worth the wait and you only get better at it once you have the hang of the rolling and folding. The crunchy, peanutty sauce gives it a bonus richness which contrasts those summery flavors well.
These golden brown corn dogs get a peanut butter makeover with the addition of Mighty Maple peanut butter to the corn bread batter.
The fried crunchy breading, the sweet peanut butter flavor, and the saltiness of the dogs can make you feel like you’re eating a fun treat from a carnival concession. Dip them in a peanut butter mustard mixture for even more flavor.
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.
Cool off this summer with peanut butter ice pops. Caroline’s four easy recipes can be made in 5 minutes or less. This one blends together strawberries, yogurt, honey, and Smooth Operator peanut butter!
Cool off this summer with peanut butter ice pops. Caroline’s four easy recipes can be made in 5 minutes or less. This one blends together mango, yogurt, and Smooth Operator peanut butter!
Cool off this summer with peanut butter ice pops. Caroline’s four easy recipes can be made in 5 minutes or less. This one blends together chocolate peanut butter with milk!
Cool off this summer with peanut butter ice pops. Caroline’s four easy recipes can be made in 5 minutes or less. This one blends together banana, almond milk, and Smooth Operator peanut butter!
Up until a month or so ago I had never heard of a Croque Madame sandwich, but I came across a photo of one and was kind of blown away. It is like a grilled cheese, but so much better. The sandwich has a béchamel sauce, ham, more cheese and an egg on top. Obviously, I had to make it, but with my own twist. I swapped the ham for bacon and let’s just say it was better than good. It was awesome!
That got me to thinking about swapping the béchamel for something. That something being peanut butter. I know it sounds crazy, but you guys, I promise it is so good. Just try me, you are going to love it. Nothing beats the combo of peanut butter and bacon!
If you’re a peanut butter lover, then this made from scratch barbecue sauce is for you! The honey flavor of The Bee’s Knees peanut butter plays well with the molasses and additional honey for that sweet barbecue flavor.
The sauce works great on the chicken whether you broil it in the oven or cook it on a barbecue grill. Try it out this 4th of July or for your next summer cookout.
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.
This parfait is layered with two puddings made from scratch, chocolate and peanut butter, the most delectable flavor duo ever bestowed upon desserts.
Top with some crème fraiche and chopped peanuts for an impressive dessert that’s easy to make! The parfaits’ elegant presentation makes them a great dessert choice for parties or special dinners.
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 recipe is loosely based on a miso cod recipe that originally appeared and became famous from Nobu’s restaurant years ago.
The introduction of peanut butter to the dish gives a classic nutty flavor that brings some sweetness to round out the salty umami flavor of the miso. This easy interpretation of the well-known dish is a perfect choice for entertaining and dinner parties.
Peanut butter not only is a great ingredient in sweets, but you can also make savory dinners with it. In this make-ahead recipe, this chilled pasta salad includes peanut butter, fresh vegetables, noodles and spices. Because of the red pepper flakes, this salad has a good kick to it, so use 1-2 teaspoons depending on the amount of heat you prefer (I’m more of a 2 teaspoons girl myself). If you’ve never tried peanut butter and noodles before, give it a shot! It has become one of our favorite dinners.
This recipe gets two doses of peanut butter: one in the biscuit and another in the whipped cream!
Piled high with layers of peanut buttery shortbread, sweet strawberries soaked in sugar and lemon, fresh whipped cream, and roasted peanuts this is one simply irresistible dessert.
As I was brainstorming recipes for Fathers Day I knew two foods that had to be involved, peanut butter and chocolate. The combo never, ever, disappoints.
Plus, my dad loves this combination, so it just seemed fitting for Fathers Day.
Since the weather is finally turning warmer, the thought of turning on the oven is just no fun. Thus, a frozen chocolate peanut butter pie seemed like just the right answer for a delicious Fathers Day dessert this year. It’s super easy to make and everyone will go wild for it.
So here is how you make it.
Cook up a batch of bacon, save the grease, and grab a little Mighty Maple peanut butter and you have the fixings for a real treat!
These flaky biscuits are obviously great for breakfast and brunch as is but could also make any chicken biscuit sandwich a winner.
Boneless, skinless chicken breasts are my favorite form of protein (other than peanut butter, of course!) But the problem is that things can often get boring with chicken breast. The Heat is On peanut butter instantly jazzes things up in this quick and easy chicken dish. I’ve made this chicken countless times and my favorite way to serve it is with steamed broccoli and rice.
The marinade will be very thick and when cooking, it creates a delicious crispy crust. If you’re serving this to young children, you might want to do half The Heat is On and half Smooth Operator peanut butter to cut the intensity.
Bite into this burger and you’ll be pleasantly surprised by the warm, melty peanut butter center!
The gooey peanut butter filling in these stuffed burgers is made by forming ground sirloin patties around frozen balls of peanut butter! As they’re grilled the frozen center melts to create a creamy like sauce that pairs deliciously with the rich ground beef.
Everyone knows that chocolate and peanut butter are the very best of friends, which is what makes Dark Chocolate Dreams peanut butter so irresistibly delicious.
Here, I’ve used it as the base for a super-rich, super-chocolatey, super-smooth ice cream. It’s a great summertime treat all on its own, and it’s doubly good when sandwiched between two thin layers of gooey-soft brownie.
Marinated with our spicy peanut butter, The Heat Is On, honey, lime, garlic, and orange juice, these succulent shrimp have a sweet and spicy flavor you can’t resist.
The recipe can easily be cooked on a stovetop using a grill pan but they’re even more fun to do for a barbecue. Pull out the grill this Memorial Day weekend and try this recipe!
Banoffee Pie is a favourite traditional dessert in the UK. Already quite an evilly delicious dessert as it is, here is an updated version of it with a whole new twist – chocolate peanut butter! One bite and you’ll never look back.
These simple stir-together cookies are made in a flash and are great for any occasion. Since Thursday, May 15 is National Chocolate Chip Cookie day we thought we’d add our own little peanut butter touch to celebrate the holiday.
In this recipe we pay homage to the chocolate chip cookie by adding creamy peanut butter deliciousness to the dough to make an American favorite even tastier!
Make the cookies and celebrate the holiday this Thursday!
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.
Do you love carrot cake as much as I do? If you do, then you’ll love it in smoothie form! In this recipe we mix Smooth Operator peanut butter with some carrots and oats for great texture, then add some delicious cinnamon and cloves to give it that cake spice flavor we love!
This smoothie has a thick, almost milkshake-like texture but with a very subtle, delicate blend of flavors. You’ll feel like you’re on vacation when you taste the coconut, banana, and sweet peanut butter all together — like a healthy, smoothie version of a pina colada! So sit back, relax, and indulge in a glass of this wonderful coconut smoothie – it’s instant happiness!
A refreshing drink with tropical flavors of cardamom and pineapple is given an energy protein boost from the peanut butter. Cardamon not only adds a subtle spice, but has its own health benefits of preventing illnesses, improving digestion and detoxing the body.
This sweet smoothie tastes like your favorite pear crumble dessert. But instead it is a protein-packed shake with a natural sweetness that makes it feel like a dessert even when it isn’t. The oatmeal thickens the texture and gives it extra body, while the pear provides the sweet fruity flavor. With just a pinch of cardamom and a generous dose of peanut butter it is the best way to enjoy your crumble through a straw.
Dreaming of a healthy and rich chocolate, peanut butter and coconut smoothie? Don’t let these flavors fool you into believing this is a high-sugar drink. It’s protein-rich because of the chia seeds and peanut butter, and it’s full of potassium because of the banana. And, with all the unlimited health benefits of coconuts being touted by nutritionists, this is a drink where dark chocolate dreams do come true.
Drinking this smoothie is like treating yourself to your favorite dessert without the heavy calories. Each sip tastes like a piece of chocolate dipped fruit. The combination of berries and peanut butter make this the perfect sip for morning to get you started on the right foot. The bananas provide texture while the berries and chocolate peanut butter pack a flavorful punch that can’t be beat.
I really can’t express to you in words how much I love this Dark Chocolate Dreams smoothie. It really is a chocolate lovers dream in liquid form! Whenever I need something to treat my sweet tooth I make this smoothie and then suddenly everything is right in this world. This is my absolute favorite smoothie recipe!
Instead of coffee, wake up running with an energizing peanut butter and Earl Grey tea smoothie. It’s a delicious drink blended with potassium-rich banana and immune boosting frozen, cultured yogurt. The flavor of Earl Grey tea’s bergamot and black tea from assam leaves are enhanced with the sweetness of the maple peanut butter.
This sweet smoothie is sweetened naturally by the pure maple syrup in the maple peanut butter. It is light and creamy and perfect for a quick pick-me-up mid-day, or a light lunch. Regular cow’s milk or rice milk can be substituted if you prefer. You’ll still get the creamy flavor with just the right amount of warm cinnamon spice.
When it’s Fall there’s one thing I look forward to: pumpkin pie! Give me a piece of a pie, and you’ll have one happy girl! But who says we can’t have pumpkin pie all year round? That’s what happens in this smoothie recipe! The cinnamon and pumpkin pie spice make Fall smell like it’s right around the corner, no matter what time of the year it is!
Pretzels, peanut butter, and honey — these all evoke feelings of comfort and tasty snacking. Blend them together with banana and milk, and you have a pretty healthy, drinkable snack! Pretzels are a great low-fat treat and add a salty element to the sweet smoothie while honey, in addition to its sweet flavor, also lends antibacterial and anti-inflammatory properties to the mix. And of course, the delicious protein power of peanut butter and the nutrients from milk and banana round out this perfect smoothie.
This creamy peanut butter smoothie has a subtle sweetness and spicy kick. The avocado makes it silky and smooth. Just a dollop of honey is all that is needed for just the right amount of sweetness. This healthy drink is just the thing to power you up in the morning or when you need a quick afternoon snack.
This smoothie makes me feel like I’m on an island somewhere, rubbing my toes in the hot sand, staring out at dolphins in a crystal clear ocean. The truth is this scene doesn’t happen very often, so when I need that tropical air I reach for the ingredients to take me away to an imaginary daydream island!
The inspiration for this smoothie is the classic peanut butter and jelly sandwich. Except the peanut butter in this smoothie has a subtle note of decadent white chocolate. The ‘sweet jelly’ is replaced with an antioxidant rich hibiscus tea and frozen strawberries. Instead of having a sweet sandwich, walk out the door to work or the gym with this smoothie!
In this recipe the classic Italian dessert gets a nutty spin. Creamy peanut butter is whipped into the mascarpone and instead of using lady fingers slices of pound cake are soaked in the espresso and rum.
Garnished with chopped peanuts and shaved chocolate, this stunning dessert will surely please Mom this Mother’s Day!
Peanut butter and coconut are two beloved flavors, so why has no one thought to put them together into a layer cake? I searched the internet and came up practically empty. There was only one thing left to do at that point, create the recipe myself!
Starting with a traditional vanilla cake, I swapped out creamy peanut butter for the butter and added some coconut milk to tie the two flavors together. I frosted the cake generously with a cream cheese coconut icing and finished it with a sprinkling of shredded coconut.
I served the cake to a group of friends and they raved about it. “I’ve never heard of a peanut butter coconut cake before” and “what a great combination!” were some of the comments I got. Yep, it’s definitely a winner.
National Blueberry Pie Day is April 28th and we’re celebrating it with a blueberry pie twist via these Peanut Butter Blueberry Pie Bars!
Using peanut butter dough for both the crust and the streusel, the result is almost like a peanut butter cookie with a blueberry pie filling. So yummy!
These sliceable bars are easy to transport and perfect for outdoor picnics when bringing a pie might be too difficult.
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 creamy buttermilk and mayonnaise ranch dressing gets a kick of spice from The Heat Is On peanut butter. Since the peanut butter is already loaded with different fiery spices you get all the flavor without adding a lot of ingredients. This flavorful dressing is perfect drizzled over a simple iceberg wedge salad with tomatoes.
This maple peanut butter dressing is made with the warm residual grease from frying bacon. Mighty Maple peanut butter is added straight to the pan creating a warm creamy texture with the bacon fat. Served over a bed of baby spinach and bacon with sliced apples and butter toffee peanuts the result is a delicious union of smoky, salty, and sweet flavors.
This peanut butter carrot ginger dressing gets a hint of sweetness from The Bee’s Knees peanut butter that balances well with the zest of the ginger. Served on a bed of mixed greens with crunchy sliced red onion and creamy avocado you get a salad with lots of texture and taste.
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.
This meringue-based dessert with a delicate crisp crust and soft center is topped with peanut butter whipped cream, strawberries, and drizzled with peanut butter syrup. So elegant looking, the Pavlova is a “wow them” dessert for celebratory meals or holidays.
The Bee’s Knees honey peanut butter is used in this recipe, giving it a spring-like feel perfect for Easter!
Growing up, no-bake chocolate cookies were a staple in my house. I loved them because they were fast, easy, and required little precision. It was the first recipe I learned to master.
These little cookies are a take on our family recipe, with the variation of shaping them into nests and filling them with egg-shaped candy for Easter. I also added some crunchy chow mein noodles, which do a great job resembling twigs. It may sound like an odd addition but they have virtually no flavor of their own, and the little crunch they give the cookies is an extra bonus.
Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.
Bring a precooked spiral ham to the next level of delightfulness with this maple peanut butter glaze made with only a few ingredients including maple syrup, Mighty Maple peanut butter, and butter. The sweet glaze is poured over the ham after it has sat in the oven for an hour. The caramelized glaze pairs deliciously with the salty ham for a delicious balance of flavors.
Save the extra glaze as a condiment for leftover ham sandwiches!
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.
Peanut butter fudge is super simple – and a must for any peanut butter lover – but adding jelly makes it a bit more fun and a perfect way to celebrate National PB&J Day!
Made with just peanut butter, jelly, confectioners’ sugar, butter, and white chocolate, this rich, yummy fudge is a pantry-ready dessert that can be whipped up last minute!
This chicken noodle salad is the perfect dish as part of a barbecue or to accompany other dishes. The bird’s eye chillies are pretty fiery, but the creaminess of the peanut butter suits it somewhat. Chicken breast can also be used, but for more flavor I use thighs.
Today, March 25, is International Waffle Day and we’re celebrating with not just another old waffle recipe. These whole wheat peanut butter banana waffles use crunchy peanut butter which gives them a wonderfully nutty texture.
It’s just like eating banana bread for breakfast but in waffle form – and you get to amp it up some more with toppings or syrup!
Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Mighty Maple peanut butter in lieu of the miso for a quick Asian-inspired marinade. Think of it as a sweeter, mellower, peanuttier take on Japanese-style miso glazed salmon.
It also makes for a great sandwich filling, particularly when it’s paired with crisp quick-pickled slices of cucumber and a generous pinch of fresh cilantro to help offset its sweetness. This definitely isn’t your mama’s salmon sandwich!
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!
When it gets cold out this is one of our favorite go to stews. Not only is it delicious and creamy (thanks peanut butter!) but it’s super easy to make. Four hours after adding your ingredients to the Crockpot you will have a bowl of delicious potato stew that will keep you and your spirits warm! You can eat this as is, or serve over rice or egg noodles. I think a good piece of bread on the side is a great addition too.
Gluten free baking doesn’t have to be hard! These oatmeal cookies are a breeze to make and don’t require any extra special gluten free ingredients you wouldn’t normally have on hand.
In this recipe the White Chocolate Wonderful peanut butter lends a sweetness to the cookie and a sprinkle of sea salt on top before cooking balances out the flavor. With a crunchy outside and a soft inside these hearty cookies are the perfect treat for an afternoon snack or dessert.
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.
Learn how to make peanut brittle from this easy-to-follow recipe! This brittle’s been infused with Dark Chocolate Dreams which adds chocolate and peanut butter flavor to the crispy candy. You’ll never go back to plain old brittle after trying this salty, sweet, crunchy totally satisfying version.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds crushed pretzels and chopped peanuts to swirls of melted white chocolate, milk chocolate, and peanut butter.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds dried apricots and chopped peanuts to swirls of melted white chocolate mixed with peanut butter.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds dried cherries and chopped peanuts to swirls of melted white chocolate, dark chocolate, and peanut butter.
Peanut butter and pineapple lend a tropical flavor to a simple chicken breast, and wrapping it in nutty Parma ham not only adds a lovely salty dimension but also smartens the whole thing up fit for the dinner party table.
It’s easy to make in advance and keep in the fridge ready to cook when you’re guests come over. For a really special treat serve with creamy and indulgent dauphinoise potatoes and a side of steamed greens.
This vegetarian chili is a colorful concoction of fresh veggies with peanut butter and pinto beans for protein!
The peanut butter adds an unexpected flavor that doesn’t feel out of place and gives the chili an extra hearty feel. The recipe comes together quickly and makes for a delicious choice when you want a warm meal.
What I absolutely love about a classic Monte Cristo sandwich is the delicious sweet/savory combination of flavors. If you’re not familiar with it, it’s traditionally a ham and cheese sandwich dipped in egg batter, pan-fried, and then served with a dusting of powdered sugar on top and a side of preserves for dipping. This version adds both a smoky component (with turkey bacon) and a salty component (with peanut butter), which really takes it to the next level. A sprinkling of roasted, salted peanuts on top along with the powdered sugar makes it perfect.
A bite of these sticky buns is a mouthful of ooey, gooey, peanut buttery yumminess.
A buttery cinnamon-sugar topping with chopped peanuts rests on these glorious buns, which are filled with melted Cinnamon Raisin Swirl peanut butter. These sticky buns are worth waking up for especially on these cold winter mornings!
One of my favorite ways to incorporate peanut butter into dinner is with Thai cooking. My family loves a really good coconut based peanut sauce with a little spice. I have been known to put peanut sauce on pretty much anything. Pizza, pasta, sandwiches, burritos, spring rolls, quesadillas and now, risotto.
I took some of my favorite ingredients that are used in a lot of Thai cooking and added them to this risotto along with a healthy sweet potato and some cremini mushrooms. It is a healthful dish, and full of flavor. Any peanut butter lover is sure to love it!
From our new cookbook 31 Days of Dark Chocolate Dreams comes the perfect Valentine’s Day recipe, chocolate peanut butter truffles!
Learn how to prepare the simple centers then coat the chocolate shell in anything you want. From peanuts and cocoa powder to red and white sprinkles, the tasty possibilities are endless.
Creme brulee is one of those desserts that is so perfect in its original form, it’s hard to mess with it. But once you do, you realize there are endless possibilities. This peanut butter variation is one example. Just when you thought creme brulee could not get any better, it does. Plus, this is a no-bake recipe, meaning you don’t need to fuss with water baths or turning on your oven.
Wouldn’t this be an amazing dessert to serve your sweetheart this Valentine’s Day? (And you get extra servings, too!)
White Chocolate Wonderful peanut butter is the star in this recipe with heavy dollops added to both the ganache filling and the crepe batter. Assembled with alternating layers of crepes and ganache and decorated with just a handful of raspberries and a light dusting of powdered sugar, this crepe cake is the ultimate dream dessert for a peanut butter lover! Prep time: 10 minutes Cook Time: 30 minutes Total time: 40 minutes Yield: Yield: 1 cake (about 8-10 servings) Ingredients 1 cup all-purpose flour 1 1/2 cups milk […]
Chocolate, peanut butter and sweet, ripe cherries. Could it get better than this?! I don’t think so! This smoothie is sweet enough to feel indulgent but healthful enough to qualify as a complete breakfast or afternoon snack. In the summertime, substitute fresh cherries for frozen if you like.
Homemade caramel popcorn couldn’t be any easier! This popcorn is covered in a caramel sauce made in just minutes on the stove top by stirring together honey, sugar, and peanut butter.
Mixed with some roasted salted peanuts you have a salty, sweet peanut buttery snack perfect for watching the big game!
Peanut butter is one of those versatile ingredients that plays well with both savory and sweet food, making it the perfect anchor for a Chinese New Year’s Dessert. Asian desserts are almost never super sweet and often times have a savory element to them; think red bean paste buns or egg custard tarts. For this Chinese New Year, consider this updated American classic, a White Chocolate Wonderful Peanut Butter Sesame Rice Krispie Treat.
What’s great about these classic treats are they take a familiar American standard, that are a breeze to make, and that everyone loves, and gives it a slightly savory exotic twist on it. The crispy rice cereal all of a sudden becomes an Asian inspired treat with the savory sesame oil that is added to it. White Chocolate Wonderful peanut butter ties the treat together cutting the sweetness of the marshmallows, elevating them to a dessert that is equally delicious at home, at a bake sale, or as part of Chinese New Year’s dinner party buffet.
If you use a gluten free crispy cereal, this treat is naturally gluten free. Just check your box of cereal to make sure it is labeled gluten free. Some rice crispy cereal contain malt flavoring which is not gluten free.
Alejandra Ramos bakes chicken wings until crisp, then tosses it in a sticky, sweet & spicy peanut butter glaze made with honey and The Heat is On peanut butter.
With no deep frying these baked wings are easier and quicker to make but they still have that craveable, crispy texture. Make a batch or two and invite your friends over to watch some football!
I make all kinds of granola bars fairly often. They get me through the workday and fuel my long runs and hikes. I love them for their convenience! Practically all of my granola bar recipes start with a really good peanut butter, like Mighty Maple. With the peanut butter, I always add wholesome healthy ingredients like oats and dried fruit.
I like my granola bars extra chewy with lots of texture. I chose raisins, peanut butter chips, and chocolate chips as my add-ins for these granola bars. And each bite is bursting with peanut butter and maple flavors. These are a new favorite snack!
Five-spice is made with a rotating cast of characters depending where you are but in this recipe Caroline Wright grinds together star anise, cinnamon, fennel, black peppercorns, and cloves.
The spice blend is added to a simple peanut butter cookie recipe made with maple peanut butter. Before baking, the dough is rolled into a sugar-spice mixture using a portion of the five-spice.
With the spiced flavor and the maple peanut butter echoing the sort of molasses flavor spice cookies are known for, you can think of this as a peanut butter cookie that went through a gingersnap-type makeover.
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!
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)
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. This one is blended with blueberries, maple syrup, almond milk, and Smooth Operator peanut butter.
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. With peanut butter, coconut milk, kale, and banana this is the best green smoothie out there.
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. This one is blended with oats, apples, cinnamon, and Smooth Operator peanut butter.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a bloody mary cocktail that uses The Heat is On peanut butter as the main spice base.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a shaken vodka martini made with a peanut butter simple syrup base made using Smooth Operator.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a winter dessert cocktail of peanut butter hot chocolate (made with Dark Chocolate Dreams) and spiked with bourbon. Garnished with marshmallows.
Like a peanut butter and jelly sandwich rolled in sugar these PB&J thumbprint cookies are a sweet treat with a touch of nostalgia.
Instead of using regular smooth peanut butter Caroline Wright uses The Bee’s Knees peanut butter which gives this regular lunchbox cookie a delightful hint-of- honey flavor.
Add these to your holiday cookie trays and they’ll be gobbled up immediately!
These sparkly sugar-dusted cookies pair three classic cookies in one delicious bite – they’re part chewy gingersnap, part soft peanut butter, and part chocolate crinkle.
The vegetable shortening is an unusual choice in this case, but it’s necessary to create the crisp edges and soft centers that make these cookies so incredibly addictive. Try to bake them a day or two in advance – they’ll get softer and chewier the longer they stand, and as good as they are right out of the oven, they’re even better after they’ve had a day to mellow.
Look no further for the star of you holiday party appetizers!
Made with diced chicken, cream cheese, curry power, garlic powder, scallions, lemon, and a couple large dollops of peanut butter, the filling to these phyllo rolls are easy-to-find ingredients, and the whole dish is quick to make. Once the phyllo rolls are assembled and brushed with butter they’re baked in the oven to a crispy finish.
These rolls are paired with a honey and chili powder sauce and the result is a combustion of creaminess and crunch, and out of-this-world sweet and spicy flavors!
My very favorite holiday is without a doubt Christmas. I love it so much that it’s hard for me to wait till after Thanksgiving to start breaking out the Christmas music and Santa cookie cutters. I try, but I almost never make it! Especially living up here in the mountains where by Halloween it usually looks like Christmas Town!
One of my all-time favorite Christmas characters is Frosty the Snowman, everyone’s favorite loveable snowman! I really wanted to combine my love for Frosty and my love for all things peanut butter. Therefore, I used a family secret peanut butter coconut truffle ball as the base for these adorable Frosty’s. They are crazy easy to make and so delicious. I mean, peanut butter and coconut are a match made in peanut butter heaven, but there is also white chocolate involved! Bonus, people will not be able to get over how incredibly cute they are!
Fruitcake often times gets a bad rap during the holidays but Alejandra Ramos aims to change that notion with the addition of peanut butter because, after all, peanut butter just about makes everything better.
This fruitcake is loaded with crunchy peanut butter, roasted peanuts, cranberries, and since PB is nothing without its J, a heavy dollop of raspberry jam.
This is one fruitcake you won’t want to re-gift.
I love peanut butter and chocolate – they are 2 of my favorite worlds – so why not combine them to make Triple Chocolate Peanut Butter Blossom Cookies? Yum yum! These are some of my favorite cookies, especially during the holiday season. My husband’s mother has been sending us a gift box every single year full of cookies for the past 10 years. We anxiously await these cookies because inside we know they always include Peanut Butter Blossoms. As soon as the package comes we rip it open, sit at the table and enter Peanut Butter Blossom Cookie bliss. These truly are magical!
These homemade donuts are cut from a yeast dough, fried, piped with a raspberry jam, then dipped in a crunchy glaze made with peanut butter, confectioners’ sugar, butter, and cinnamon. What better way to combine PB&J?!
Make these yummy treats for Hanukkah!
The inspiration for this recipe came from my love of pumpkin, monkey bread and holiday entertaining. Every year for Christmas breakfast my mom makes her famous monkey bread. Guys, it is so good and also pretty special since we only have it on Christmas morning. Yes, only once a year!
Enter this monkey bread. It is completely different, but in an amazing way! The monkey bread dough is pumpkin spice. Meaning it is stuffed with pumpkin and pumpkin pie spice. Then the dough balls are generously drizzled with creamy peanut butter. Oh my gosh, I know! So awesome! Oh, and there are some caramelized bananas hidden on top too, but if you have any banana haters they can easily be left out.
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.
Liven up a classic pumpkin cheesecake with a Dark Chocolate Dreams peanut butter swirl!
This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking. The peanut butter keeps the cake creamy and its peanutty chocolate flavor complements the earthy notes of the pumpkin.
This may be the only dessert you’ll need for Thanksgiving!
While it’s a member of the pumpkin family, Kabocha has a starchy texture closer to potatoes than squash. It’s loaded with vitamin A, C and beta-carotene and is sweeter than a potato, making it a tasty alternative to the humble spud.
Together with vibrant green edamame, this salad makes for a delicious side to a holiday meal with its medley of colors, textures and flavors. The earthy kabocha starts to melt into the nutty peanut butter as you stir it, making a rich creamy mash that coats the remaining chunks of pumpkin and edamame.
While many upscale grocery stores carry kabocha pumpkins this time of year, if you’re not able to find them, you can substitute butternut squash or sweet potatoes for the kabocha. Edamame can be found in the frozen food section of most grocery stores, but if you can’t find them, fresh chickpeas or fava beans make good alternatives.
Start planning your Thanksgiving menu now with this sure-to-please sweet potato side dish! This twice baked potato recipe combines a mashed sweet potato filling with a decadent Mighty Maple peanut butter, butter, and cream mixture. With hints of cayenne seasoning, maple flavoring, and a crème fraiche or sour cream topping, these sweet potatoes are a perfect blend of fall flavors — sweet, spicy, and tangy all at once!
Just like traditional baklava, this dessert is made with layers of phyllo dough and butter, then baked and drizzled with sweet syrup made from honey, sugar, and water. The twist comes from the filling where instead of using chopped nuts and sugar, the phyllo dough is layered with warm crunchy peanut butter mixed with a touch of cinnamon.
The crunchy peanut butter not only adds texture but also tempers the sweetness that baklava is known for!
This cake pays homage to the peanut butter-chocolate combo we all adore.
In her recipe, Alejandra Ramos uses full fat Greek yogurt for a soft, moist cake and adds a cup of coffee to to the batter which heightens the chocolate flavor of the cocoa. Topped with a crunchy peanut butter frosting and chopped nuts, one taste of this cake is a bite full of yummy.
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.
Celebrate Peanut Butter Lover’s Month with Triple Peanut Butter Cupcakes!
The cupcake batter is blended with peanut butter and peanut butter chips, and topped with a sweet, creamy peanut butter frosting after baking. A garnish of peanuts and sea salt adds some extra nutty crunch.
This cupcake is the perfect peanut butter trifecta!
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!
Caroline Wright teaches Alejandra Ramos how to make peanut butter caramel with sugar, water, cream, and Smooth Operator peanut butter to use as coating for apples. The peanut butter adds a smoother, silkier texture as well as a delicious, nutty flavor to the caramel. The apples are rolled into chopped peanuts after dipping but you may also use or add other confections like chocolate chips, crushed candies, or coconut flakes to roll them in.
Forget trick or treat… these plump homemade doughnuts are all treat, with their combination of fluffy pumpkin-spice yeasted dough, sweet peanut butter pudding filling, and a bright orange pumpkin glaze. To transform them into jack-o-lanterns for your Halloween party, all you need is a couple of tubes of black gel icing and a steady hand.
White Chocolate Wonderful takes a walk on the savory side in this peanut butter pumpkin soup recipe. Caroline Wright shows Alejandra Ramos how she first caramelizes a mixture of peanut butter, onion, garlic, and spices before adding canned pumpkin puree, freshly cubed pumpkin, and chickpeas to complete the soup. Garnished with mint, pomegranate.and a drizzle of olive oil, this fall recipe boasts some bold flavors. While you’re shopping for your porch pumpkins pick up an extra to make this hearty and comforting soup.
Chia seeds are a nutritional powerhouse – they’re full of protein, are high in antioxidants and in omega-3 oils, among many other healthful benefits. Chia seeds soak up whatever liquid they’re added to and become soft and pudding-like, similar to tapioca. This creamy, nutty pudding is quick and easy and tastes out of this world!
Tarte Tatin was created in France during the 1800s at Hotel Tatin by accident when one of the Tatin sisters was trying to make a traditional apple pie for their guests. Distracted from a busy day, the apples were left cooking in the butter and sugar for far too long. Smelling the burning mixture, the sister tried to rescue the dish by putting the pastry base on top of the pan of apples and then finishing it off by putting the entire pan in the oven. This week in the kitchen, Alejandra Ramos and Caroline Wright play the Tatin sisters and recreate the dish with a peanut butter spin. A layer of peanut butter is spread on the pastry dough before it is flipped onto the pan to cover the caramelized mixture of tart Granny Smith apples, butter and sugar. Alejandra uses Mighty Maple peanut butter to complement the tarte’s autumnal cinnamon and apple flavors!
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.
A Fluffernutter is a sandwich made with peanut butter and marshmallow crème, usually served on white bread. In this recipe Alejandra Ramos shows Caroline Wright how to turn this childhood favorite into a dessert pie. Using a homemade graham cracker crust as the base, Alejandra fills it with a peanut butter and marshmallow crème filling mixed together with a homemade whipped cream creating a light, airy dessert. Garnished with marshmallows, chopped peanuts, and mini chocolate chips this pie looks like a classic, retro dessert!
When I eat a sandwich, I want it to be both filling and delicious. This hearty sandwich is packed with sauteed and very lightly sweetened cinnamon apples and peanut butter. Warm, gooey, and a little messy, this will please both kids and adults! I used Smooth Operator here it can also be made with Mighty Maple, The Bee’s Knees, or Old Fashioned Crunchy.
When Alejandra Ramos went on a trip to Mexico she tasted the most amazing mole which she now recreates with a peanut butter twist. In this recipe she shows Caroline Wright how to make a mole sauce made with tomatoes, cocoa powder, espresso, cinnamon, cumin, and honey. The sauce gets its chili pepper kick from The Heat Is On peanut butter. Simmered in the mole sauce, the chicken thighs and drumsticks become tender and are full of flavor. Serve this dish with rice garnished with chopped salted peanuts – it enhances the dish’s nutty flavor.
This soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes.
In this recipe Caroline uses The Heat Is On peanut butter as a base for her own homemade version of curry paste. The red pepper, chili powder, and cayenne pepper spice in the peanut butter blend with cilantro stems, coconut milk, and other spices to create a curry sauce that is smooth and full of flavor. Eggplant pieces are simmered in the sauce until they become soft and tender. Served on a bed of rice, this spicy, sweet, and salty peanut butter eggplant curry is just perfect to have at home on chilly evenings. Just like take out, but better because it’s homemade!
While it may resemble a tuna salad sandwich, the tofu filling for this sandwich was inspired by a Japanese Buddhist dish called shira-ae. It’s a vegan dish that’s traditionally made with tofu, ground sesame seeds, and seasonal vegetables. While I love the classic preparation, it’s a versatile dish with few rules, so I decided to give it a makeover with Old Fashioned Crunchy peanut butter and flavors from the Mediterranean.
Tofu often gets a bad rap as boring, but it’s loaded with protein and isoflavones, and can actually help lower your cholesterol. Properly prepared, it’s also a delicious ingredient, regardless of whether you swing herbivore or carnivore.
This salad is a symphony of textures and flavors, with bits of crunchy peanuts and crispy celery, enveloped in a nutty mélange of tofu and peanut butter. Salty capers, spicy onions, and vibrant lemon zest all serve to accent the salad with both colors and flavors.
The keys to getting a rich creamy texture are to drain as much water out of the tofu as possible, and then to thoroughly mix the tofu together with the peanut butter and olive oil.
This elegant dessert is a great dish for entertaining. The shortbread crust is like a big, giant cookie topped with a chocolate ganache made with chocolate, cream, and Dark Chocolate Dreams peanut butter and a layer of pomegranate arils. It’s the perfect dessert — a looker, and tastes amazing too!
The secret to these fantastic muffins is the peanut butter and cinnamon incorporated into both the streusel topping and the muffin portion. The awesome streusel topping contains ooey, gooey Cinnamon Raisin Swirl peanut butter mixed with the flour, butter, and extra cinnamon. It gets even more exciting beneath the streusel surface – one finds buried Cinnamon Raisin Swirl treasure baked right into the moist, cinnamon-y cake.
This simple, easy to make pancake recipe gets jazzed up with some mixed berries. Instead of topping them with traditional sugar or maple syrup, the pancakes are served with a milk jam made with peanut butter, sugar, and milk. The use of Mighty Maple peanut butter in the milk jam makes these pancakes so appealing for cool weather mornings!
There are a lot of chocolate brownie recipes with peanut butter but this blondie version of the brownie rarely gets the peanut butter hookup. These blondies get its rich caramel taste from the brown sugar, and the White Chocolate Wonderful peanut butter and white chocolate in the batter complement the orange zest and marmalade wonderfully. The combination of nutty, chocolatey, and orangey flavors is just plain awesomeness!
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 love oatmeal raisin cookies. They are, by far, my very favorite type of cookie. Another favorite of mine? Peanut butter cookies. I’m very picky about both varieties, though. I like them soft, thick, and unbelievably chewy – not dry, hard, or crunchy in the slightest. It’s hard to find a soft peanut butter cookie and a chewy, thick oatmeal raisin cookie. And it’s been my mission to create the perfect cookie combining the two.
These cookies are unbelievably thick, soft, and bursting with peanut butter flavor thanks to Cinnamon Raisin Swirl peanut butter. Think of these cookies more as peanut butter cookies with oats rather than oatmeal cookies with peanut butter. And each bite is chockfull of cinnamon and raisins.
When I was in school, my mother never bought me those cheese crackers with the peanut butter in the middle, despite how desperately I wanted them. So what did I do? I binged on them in college. The only problem with that is that they’re incredibly processed and honestly… not that good.
Homemade cheese crackers are fun to make and so much better than the store bought kind! This version is gluten-free and has an amazing texture that you don’t usually find with gluten-free baked goods.
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!
When I was a little girl every lunch ended with dessert — and that dessert was a peanut butter and jelly sandwich on white bread. These days lunch is typically Crunch Time peanut butter on whole wheat bread, but sometimes you just need something a bit on the sweeter side.
I’m not quite sure if this qualifies as a sandwich or dessert, but let’s just call it “lunch.” The filling for these quesadillas is so delicious that you will welcome the extra that it makes and use it as a dip for everything- fruit, cookies, crackers, or just straight from the bowl with a spoon.
Smooth cream cheese, bananas, peanut butter, and chocolate chips mix together for a melty creamy sweet concoction that is out of this world.
In warm months, there is nothing better than a cooling treat. If ice cream is your go-to to cool off, I think you will love these popsicles. They’re healthier than ice cream and they couldn’t be easier to whip up. With two kinds of peanut butter (White Chocolate Wonderful and Dark Chocolate Dreams), they are full of peanut-y flavor, and chocolate chips are the perfect addition!
I’ve always had a soft spot for recipes with funny names – blueberry grunt, spotted dick, toad in the hole, scrapple, and yes, sloppy joes. I think it’s because they appeal to my inner six-year-old.
Here, I’ve updated this childhood classic with a classic Thai-style satay sauce spiked with red curry paste. While it’s definitely way more stylish than anything your school cafeteria could ever have dished out, it’s still just as comforting and satisfying as the original.
Not a fan of spice? Use Smooth Operator or Crunch Time instead of The Heat is On for a toned-down (but equally delicious) version.
The idea for this cake was inspired by a buttery caramel apple upside down cake I made last year. I wanted to take the same idea but transform it into an incredible rich, dense peanut butter cake underneath the layer of apples. I love peanut butter and apples together! And boy, this cake does not disappoint combining the two. Each bite is impeccably soft, moist, and full of peanut butter and juicy sweet apples.
The apples sit in a pool of homemade caramel as the peanut butter cake bakes on top. Once the cake is done, invert it on a large serving plate to reveal the gorgeous sliced apples on top, decorated with lots of crunchy peanuts. Grab your glass of milk because you will need it after one bite of this rich decadent cake!
After making my first ever bread pudding two years ago, I’ve become addicted to them. They are great for dessert and even better for breakfast. This bread pudding is perfect for summer when fresh cherries and berries are in season, but you can swap out the cherries in this for any fruit that you love and make it all year long.
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.
One of the sandwiches I order the most at Peanut Butter and Co.’s Sandwich Shop in NY City uses The Bee’s Knees peanut butter and so in homage to my favorite peanut butter, I came up with a sweet treat that combined all of my favorite things- peanut butter, popcorn, marshmallows, and honey roasted peanuts.
These peanut butter popcorn bars are chewy, sticky, and chock full of peanuts. I hope you enjoy them as much as I did, but beware- they won’t last long in your kitchen.
This decadent dessert is the love child of two southern favorites: a PB & Banana Sandwich and Banana Pudding. As if by magic, the rich homemade peanut butter pudding binds slices of pound cake and bananas together like a country-style tiramisu.
After a day in the fridge, all the elements meld together, with the cake absorbing moisture and flavor from the pudding, while the bananas become tender and ripe. Scooped into a bowl, it may look a mess, but with crunchy bits of peanut brittle on top it’s a heavenly dessert.
This peanut butter banana pudding is perfect for parties and cookouts because you can make it in one bowl and scoop it out at the table. Best of all, since it needs to be made a day in advance, it frees you up to enjoy dinner and dessert with your guests.
Poutine may very well be Canada’s unofficial dish. Originally concocted in a Quebec greasy spoon in the 1950s, the now-legendary combination of crisp French fries topped with cheese curds has found its way onto menus coast to coast, from fast food joints to high end restaurants.
There are even restaurants with an all-poutine menu that serve up endless variations on the theme, including some rather intriguing multicultural variations like Greek, Italian and Butter Chicken.
This version travels all the way to Southeast Asia for its inspiration, by pairing fries and cheese curds with a rich satay sauce featuring Mighty Maple peanut butter. (I couldn’t resist… Canadians and maple syrup have something of a history, after all.)
Gazpacho is one of my favorite soups to make– especially when the weather starts to heat up and my family is looking for a refreshing start to their dinner. I serve this creamy chilled soup as an appetizer when the temperature peaks to cool us off at sunset. I love using crunchy peanut butter for the extra texture, so I decided to toss a scoop of Crunch Time Peanut Butter into this soup with some golden roasted peanuts. If you’re a gazpacho fan, you will love this creamy ‘n fun spin on my classic tomato gazpacho recipe. It’s velvety and delicious- I even serve it as a guacamole dip for entertaining with crudités and rice crackers!
Pork loin is such a versatile meat and can be transformed in so many ways. The crushed peanuts and bread crumbs in this recipe provide a nice crispy exterior. Typically, polenta is finished off with butter but I’ve used smooth peanut butter here to add additional flavor and to match the flavor of the pork.
The first recipe I ever made with my new bundt cake pan was this peanut butter cake. It is so moist, soft, and bursting with peanut butter flavor. It reminds me of a giant peanut butter cookie, but in cake form. Each slice is quite dense and studded with chocolate chips. I love it finished off with a sweet chocolate glaze. Peanut butter and chocolate fans will go crazy for this!
My typical morning routine involves oatmeal and Smooth Operator peanut butter, however some days I need an extra kick of caffeine and chocolate — lots of chocolate.
Enter the Dark Chocolate Dreams Mocha Muffins! Combining chocolate, peanut butter, and coffee, I’ve created the perfect morning treat that will have you rushing to the kitchen. These are perfect for weekend visitors as you can make the entire batch in advance and then drizzle them with peanut butter the morning of.
This is the treat for those days when you just need a little extra kick of caffeine (or chocolate for that matter).
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!
With tender moist strands of chicken covered in a nutty spicy sauce, this shredded chicken in peanut butter mole makes for the perfect filling for warm tender corn tortillas. Topped with some cilantro and crunchy honey roasted peanuts, it’s hard to think of a better combination.
While adding peanut butter to tacos may sound strange, adding seeds and nuts to mole is a common practice because it adds richness and depth to the sauce. By adding a dollop of The Heat Is On peanut butter at the very end, it not only adds some additional heat, it gives the sauce a rich creamy texture and earthy flavor that rounds out the chili pepper and tomato-based sauce.
Because chili peppers tend to vary in heat, if you find that your sauce is too spicy for your tastes, use Smooth Operator peanut butter instead of The Heat Is On when you blend the sauce together.
I like to use homemade corn tortillas for soft tacos. They’re not quite as much work as you might imagine, and you’ll be rewarded with tender, fluffy tortillas that put the tough crumbly disks found in stores to shame.
Everyone I know loves a good peanut butter and jelly sandwich (including me!), and it’s always fun to reinvent this classic. Scones, which are like biscuits but are a bit more flaky and delicate, are a traditional part of afternoon tea; they are often served with jam and clotted cream. Here the clotted cream has been replaced with Brie cheese and the rich, peanutty scones serve as the “bread” portion of this elegant version of a peanut butter and jelly sandwich.
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.
I bet you’ve never had a bread pudding with coconut, banana, peanut butter and a touch of cinnamon in each bite. Have you? This succulent pudding is dairy-free and gluten-free using creamy almond milk and gluten-free bread but you can use cow’s, rice or soy milk if you prefer. This dish is perfect right out of the oven – just scoop a warm serving right into your bowl. You can savor the dish all week long by keeping it covered in your fridge. I enjoy serving this bread pudding warm with a drizzle of PB & Co. Cinnamon Raisin Swirl peanut butter on top.
Everyone knows that peanut butter and carrots are always a great pairing… so why not update the classic carrot layer cake by adding sweet Mighty Maple peanut butter to the traditional cream cheese frosting?
The end result is both delicious and impressive – three towering layers of moist, spicy carrot cake with plump golden raisins, all enclosed in swirls of tangy, maply frosting. The only downside is that you’ll be tempted to eat it all on your own, which is probably not a very good idea!
While layer cakes might seem a little intimidating, they’re actually much easier than you’d think. This one in particular is a great one for beginners – the sturdy layers of cake stack beautifully, and I’ve added a decorative garnish of chopped honey roasted peanuts that do wonders for disguising even the most imperfect of frosting jobs.
One of my favorite meals consists of candied nuts topping a nice gourmet salad with a well-balanced sweet and salty dressing. When I was a child I loved to snack on my favorite caramel popcorn loaded with peanuts from a box. I wanted to recreate some childhood memories with a grown-up twist. Instead of candied nuts I created a twist on this classic with a sweet and salty flavored peanut butter caramel corn laden with salty peanuts. The popcorn roasts in the oven until it develops a crunchy peanut butter flavored caramel coating. They’re perfect as croutons for a nice spring salad. The recipe makes plenty so there is even some leftover for snacking. The croutons top a simple gourmet salad with slices of salty bacon and balanced with a sweet and salty peanut butter flavored dressing. This recipe satisfies my craving for sweet and salty flavors in perfect balance.
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.
As a frequent entertainer I am always hunting around for great appetizers that I can serve for company. I also love something that can be enjoyed without utensils and easily passed around. Enter these empanadas, easy to make and delicious to boot.
I’ve always wanted to play around with putting peanut butter into dough and have created a great one that really could be enjoyed with a sweet or savory filling. Although the filling for these is on the savory side- using chicken, goat cheese, and jam. Sweet, spicy, and creamy, the spice from the peanut butter is tamed from the goat cheese and apricot jam. Even your pickiest guests will be pleased with this combo, as they were declared a hit at my last dinner party.
If there are only two flavors I could enjoy for the rest of my life, it would be salted caramel and peanut butter. I have a go-to peanut butter cupcake and a go-to salted caramel frosting. I’ve never combined the two before, but I knew they would be an unbeatable pair!
I’ve been making these peanut butter cupcakes for years. They are unbelievably soft and moist, which is in part because of the brown sugar and 2 eggs in the batter. They are loaded with peanut butter flavor too. The frosting is legendary. It’s thick and tastes identical to salty caramel corn, but in creamy dreamy frosting form.
I adorned the finished cupcakes with green sprinkles, perfect for St. Patrick’s Day!
The Heat is On Peanut Butter is the star of this dish. I love the spicy flavor and even added barbecue peanuts for an extra special fiery kick. I serve these burritos at summer BBQs and my family loves the addition of creamy potatoes instead of the usual black bean filling. Sweet cherry tomatoes, colorful bell peppers and red onion complement the spiciness of each bite. Corn tortillas work great for this dish as well!
I’m sure I go through the same lunch ruts as most people. There are only so many sandwich and salad combinations you can make! But this sandwich stays in my rotation and can change with the seasons. The mix of peanut butter and fresh berries covers up the flavor of the carrots and lettuce, but you still get in some vegetables. Not bad for a workday lunch!
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.
When it comes to cooking at home, I’m all about making food with a good taste to effort ratio. By that measure, this peanut butter cake probably has the best ratio out of anything that’s ever come out of my kitchen.
For roughly one minute of work, you’ll be rewarded with a rich tender cake, covered in a gooey peanut butter sauce that tastes like it could have come from the kitchen of a 3 Michelin star restaurant.
It’s a flourless cake, which means it’s gluten-free. Aside from making it Celiac friendly, this makes it easier to make because you don’t need to worry about over-mixing the batter. It’s also very flexible because you can adjust the texture of the cake by the amount of time you cook it. On the low end, you’ll end up with a tender molten cake covered in a rich sauce. Cook it a little longer, and you’ll have a moist fluffy cake that can be frosted.
You’ll probably need to experiment with the timing for your microwave the first time. I recommend setting the microwave for 1 minute for the first cake, then stopping it when it looks done. Once you have the timing down the rest of the mugs should be a piece of cake!
For some variation, try using flavored peanut butter like Mighty Maple, Cinnamon Raisin Swirl, or Dark Chocolate Dreams, but be sure to halve the amount of sugar since the peanut butter is sweetened.
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.
After spending a good part of my early 20s working in Toronto’s Eaton Centre, I get a little bit twitchy at the thought of spending any amount of time in a shopping mall.
The only thing that can lure me back in is the promise of a mall-style pretzel… I just love those pillowy-soft bites with flecked with crunchy bits of salt, preferably with a side of peanut butter for dunking.
So I thought to myself, why not try making them at home, so that I wouldn’t have to brave the mall for a fix? And why not take it one step further by baking the peanut butter right into each bite?
I’m pleased to say this little experiment was an unqualified success. Hidden inside the perfectly golden-brown salt-speckled exterior of each mini pretzel bite, a peanut butter centre awaits unsuspecting snackers. It’s all the goodness of my beloved mall pretzels, wrapped up in one perfect bite-sized bundle.
While I made these with Smooth Operator, the options are as endless as there are Peanut Butter & Co flavours – for a sweet-and-salty treat, try these with Mighty Maple or Bee’s Knees, or satisfy your inner chocoholic with Dark Chocolate Dreams. Personally, though, I prefer salty simplicity of the version below.
When you think about Canadian cuisine what comes to mind? You could be chomping down on Tart de Sucre in Quebec, Nanaimo Bars in British Columbia or Butter Tarts in Ontario. Or do you think of something more seasonal like cranberries, spot prawns or furled fiddleheads? No matter the season true Canadian cuisine can be found every time we visit our local farmers markets, farm stands or local grocers and depends heavily on our ethnic roots from province to province.
Living in British Columbia we thrive on “West Coast Cuisine” which is essentially just utilizing the very finest local gastronomic delights fresh from the ocean, the oven or the field… just as they do in every province and territory across the country. If you asked a Canadian in Halifax, Nova Scotia or Saskatoon, Saskatchewan to define what they eat on a daily basis you would have two different answers. Ask your neighbor what they had for dinner last night and see what the ethnic influences are. Like everyone else we use what’s in our backyard and cook with what’s around us.
This burger utilizes what I found available this time of year…firm, full-flavored sockeye salmon from the West Coast slowly baked with a maple syrup and Maple flavored peanut butter glaze. Top it off with a seasonal slaw and what could be more Canadian than that!
This fancy spin on a classic omelet was created out of trial and error. I thought about making a frittata with eggs beaten but I thought how beautiful it would look with whole poached eggs on top, baked nicely in the oven. Surprisingly, this recipe came out perfect and it is great to serve to friends and family for a weekend brunch.
I make all kinds of complicated breakfast recipes on the weekends, but on the weekdays I am all about simplicity. One of my favorite things to do is stir a generous dollop of luscious smooth peanut butter into a hearty bowl of cream of wheat. It is an easy way to add protein and flavor to the most important meal of the day.
There’s nothing quite as elegant as a profiterole stuffed with light and airy pastry cream. Add smooth, white chocolate peanut butter into that equation and it reaches for divine. They’re not as hard as they look either!
The first time I had heard of “buckeyes” my coworker, originally from Ohio, offered me one during that mid-afternoon lull. I was drearily working away at my computer when she asked if I wanted an Ohio treat. I was immediately taken with cute little confectionary, named after the buckeye nuts that drop from Ohio buckeye tree. Like a peanut butter cup on steroids (more peanut butter to chocolate ratio!) I immediately knew that I wanted to take them up a notch by making them with The Heat is On and Dark Chocolate Dreams peanut butter. Sure they don’t look like the traditional buckeye, but theses sassy treats are a delight both to the eye and to the mouth.
These buckeyes aren’t the traditional buckeye candies, as they use a combination of The Heat is On and Dark Chocolate Dream peanut butter. The addition of cream cheese helps mellow out the sweetness of the candy (a trick I learned from the guys over at the Baked bakery in Brooklyn) and bind the peanut butters together. I used a little coconut oil to give the dark chocolate a nice snap as well as subtle hint of vanilla for the chocolate coating, but feel free to use butter in its place if you don’t have any coconut oil.
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.
My love for peanut butter and sweet potatoes began, well, before I can remember really. As a sweet treat at lunch I’ve always topped a baked sweet potato with peanut butter, cinnamon, and a shake of salt- it’s heavenly.
By taking a typical twice baked potato and adding Cinnamon Raisin Swirl peanut butter, brown sugar, and a touch of vanilla extract I’ve created an out of this world concoction.
In fact, I am pretty sure I will be adding this to my breakfast rotation with it’s combo of carbs, protein, and healthy fats- not to mention its sweetness. It’s definitely enough to hold me over until lunchtime.
We all have leftovers after Thanksgiving but that doesn’t mean we want to keep eating the same meal over and over. Using the same holiday ingredients, you can create this soup that has a completely different vibe but will be every bit as satisfying.
Couscous might not be the first thing you would typically think of when it comes to breakfast, but this dish definitely changes that. This creamy porridge-like bowl of couscous is the perfect way to switch up your usual breakfast routine. It’s hearty like a bowl of oats, but is uniquely scented with warm spices and flavored with peanut butter, coconut, and vanilla.
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.
These are a variation on our favorite breakfast treat pain au chocolat, a French-inspired treat served in the boulangeries of France. In French Canada they are referred to as chocolatines and are a special treat not to be missed. This variation of mine is filled with a cream cheese and peanut butter blend that bakes up beautifully for a special way to start your day. The combination of a buttery flaky dough, peanut butter and dark chocolate, baked together and giving off a deliciously seductive aroma is completely irresistible. You can roll them in the traditional pain au chocolat shape or create a pin wheel shape as I have done here.
Growing up, my mom’s no bake cookies were one of my favorite treats. This version is based on her basic cocoa no bake cookie, but they’re bumped up a bit with some peanut butter flavor and pretzel “spider legs,” making them a perfect Halloween treat.
These cute little balls are packed with a hearty dose of protein from the eggs, chickpeas, peanuts and the peanut butter; not to mention the addition of fabulous fiber from the oats and cranberries. I use dry chickpeas to create maximum flavor, but you can certainly use canned chickpeas if you are in a time crunch. I serve this tasty bite-sized snack to kids after school with jam as well as to my adult clients and friends with plain Greek yogurt and a sprinkle of cinnamon for a trendy appetizer with colorful toothpicks.
This dish is the perfect make-ahead family meal. Stir up a spicy sweet peanut-butter based sauce, slather it on juicy chicken thighs and let it cook all afternoon. When you lift the lid at dinnertime you’ll be greeted with moist chicken infused with spicy, sweet flavors. Serve them over rice and with steamed broccoli on the side for a healthful meal.
Peanut butter and squash might not seem like the most obvious flavor pairing, but it works beautifully in this golden-orange soup – especially when it’s Mighty Maple peanut butter, which adds a hint of sweet maple syrup that enhances the natural sweetness of roasted butternut squash.
My first instinct was use curry paste as the spicing in this soup, but I decided to travel a little further along the Silk Road to settle on a traditional Moroccan blend instead. Known as ras el hanout, this aromatic mix of warm spices combines with a dash of Spanish-style smoked paprika to give this otherwise humble soup a distinctly exotic twist.
The end result is a slightly sweet, slightly smoky, slightly spicy and entirely satisfying soup to warm you up on a crisp fall day.
After taking my first bite of this creamy dessert, words simply failed me. As a writer I searched my vocabulary and I couldn’t find words to adequately describe the taste and flavor of this light dessert. Luscious? Well yes. But more than that. Tantalizing? You bet. Melt-in-your-mouth? It does.
No matter how you choose to describe it I encourage you to try it for yourself. A layer of creamy peanut butter flavored mousse made with White Chocolate peanut butter is a special treat to be shared with loved ones. Top it with a drizzle of peanut butter flavored caramel sauce and it takes it up another notch. One bite and you will be at a loss for words yourself. Instead, you’ll just sigh with satisfaction…and there’s nothing wrong with that.
Chicken and waffles seems to be all the rage right now, and while I have yet to have it at a restaurant, I decided it was time to make my own version at home. These chicken bites are breaded and baked, nestled on a golden buttermilk waffle, and drizzled with a maple peanut butter and honey glaze. Breakfast, lunch, or dinner – it doesn’t matter when you make these. Just do it!
I have a total confession to make. I didn’t eat a peanut butter and jelly sandwich until I was 25 years old. It was never on my radar, growing up Asian in the Midwest. True, in grade school, all my friends seem to pack them in their lunches but to me that seemed a bit gross, the idea of a sticky peanut butter and super sweet gooey jelly on a white bread. Not appealing.
I changed my mind when I had my first bite of one on a ski trip in Tahoe, and everyone decided to save some money and make peanut butter and jelly sandwiches for the slopes. Something about the earthy peanut butter worked so well with the juicy jelly. I rarely eat them now, but they definitely inspired this elevated pie, which uses real Concord grapes and a rich white chocolate peanut butter crust. Perfect for when you want to be a kid, without looking like one.
I use tapioca starch (otherwise known as tapioca flour) as the thickener in this pie. If you don’t have any, you can substitute cornstarch at a 1:1 ratio, but the pie filling may look a little more cloudy. This pie takes a little bit of work to make, because you have to press the concord grapes through a metal sieve to remove the seeds and skin. If you are lucky enough to have a food mill, you can use that and save yourself some elbow grease. Either way, the pie will invoke a nostalgic sense of childhood, biting into a peanut butter and jelly sandwich. Well, most people’s childhoods at least, not mine.
No-bake cookies are a wonderful way to produce a delicious treat without all the hassle of mixing and baking. To make these delicate peanut butter cookies you boil all of the ingredients for a minute, then let the batter chill until they are ready to enjoy. The absence of flour also makes them perfect for those allergic to wheat because they are naturally gluten-free.
Fruit salad always reminds me of Labor Day and picnics in the park. It’s a time of change, summer is winding down, school is about to start. This fruit salad has that same feel. It’s got some summer fruit, cherries, blueberries, and plums but also a hint at fall with the apples. I’ve used Honey Crisp here, but I think Granny Smith would work wonderfully as well!
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.
I’ve been making congo bars, ever since I ran across the recipe in an old cookbook years ago and my friends have been clamoring for them ever since. In fact, I can’t seem to have a gathering with any of my friends without them asking where the congo bars are.
This variation of my congo bars brings them to a new level. Full of peanut butter goodness and aromatic toasted coconut, these chocolate studded treats are sure to be a favorite around your home too.
Congo bars are basically blondies or cookie bars. Super easy to make since there’s no measuring out individual cookies, they are equally easy to eat – as my partner can attest to. In fact, he has forbidden me to make them unless we have company over, as too many of them end up being eaten by him and him alone. I prefer to use unsweetened shredded coconut in these, as the sweetened type tends to toast rather irregularly because of the sugar, but if you do use the sweetened coconut, just watch the pan carefully as you toast it and stir constantly. If you don’t have coconut oil, you can substitute melted unsalted butter, but your congo bars won’t have that elusive vanilla scented coconut flavor that the oil gives it.
When I have the time, I like to try different and exciting breakfasts. One I tried recently was the Columbian arepa. Seeing that it’s not too different from an American breakfast, I used some familiar ingredients and some foreign. The result was a cross-culture success. The seemingly odd pairing of Cinnamon Raisin Swirl peanut butter with cornmeal cakes and plantains–which I had never had before–tasted homey and familiar, as hearty as an American breakfast.
Homemade pudding is something that has always intimidated me, but I finally tried it and fell in love! This salted caramel pudding is layered with a fresh vanilla whipped cream and a chocolate and peanut butter whipped cream and sprinkled with salt. If you don’t have single serving dishes, you can layer this mix in one big serving bowl.
This recipe takes the classic peanut butter and apple childhood snack and turns it into a moist, flavorful grown-up coffee cake. I used Old Fashioned Crunchy peanut butter to give the cake a little more texture and interest. Eat this at breakfast or as a snack with your afternoon cup of coffee. Or, if you’re really feeling indulgent eat a warm slice with a scoop of vanilla bean ice cream.
My good friend, Kelly, from The Spunky Coconut inspired this dish with her Blueberry Coffee Cake. (http://www.thespunkycoconut.com/2011/08/blueberry-coffee-cake-gluten-free.html) I wanted to make something not only gluten-free but grain-free for all those who can’t tolerate grains. As a bonus, it’s dairy-free too.
Nothing says “good morning” like a pan of still-warm buns right out of the oven, especially when they’re made with a rich, cocoa-spiked yeast dough and filled with a gooey swirl of Dark Chocolate Dreams peanut butter. Best of all, with a little advance preparation the night before, these buns can be baked and on the table in under an hour for a lazy weekend brunch.
Eat them warm and gooey right out of the oven, or let them cool off and drizzle with sweet Peanut Butter Frosting for an extra boost of peanutty goodness.
If you like peanut butter cookies, these tartlets are for you – the crust is basically a peanut butter cookie! For a nice balance of flavors, the peanut butter cookie shells are filled with apricot preserves and drizzled with white chocolate. Since these tartlets are two-bite-sized, they’re the perfect little treat for serving at a party or cookie exchange. Prep time: 1 hour Cook Time: 15 minutes Total time: 1 hour and 15 minutes Yield: 30 tartlets Ingredients 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon […]
It’s funny, I grew up in an Asian household and the childhood classic Peanut Butter and Jelly sandwich wasn’t part of it. In fact, shockingly enough, I didn’t eat a peanut butter and jelly sandwich until I was well into my 20s – on a quick overnight ski trip with friends who were all flabbergasted that I had never had one. They made it their mission that weekend to make sure I experienced this American staple and I never looked back.
Of course, I’ve always wanted to figure out a way to combine those flavor combinations into something a little bit more sophisticated, but still fun to eat. These cheesecake bars ended up being the perfect balance of whimsical fun and sophistication. I think even my Asian family would appreciate them.
The Bee’s Knees peanut butter and Gorgeous Grape Jelly infuse these honey sweetened cheesecake bars, making them a nostalgic treat with a twist. The best thing about them is that the hand held bar, makes them a little more casual than a full sized slice of cheesecake, suitable for any time you want a little something sweet. If grape jelly isn’t your thing, feel free to substitute Seriously Strawberry Jam, or Rip-Roaring Raspberry Preserves instead, though you may not be able to get the same pattern as the jelly. Just follow the instructions, and instead of drizzling the jam/preserves in a zigzag pattern, just spoon dollops all over the cheesecake batter and swirl it randomly with a knife.
Baked beans are my favorite summer side dish. I grew up always eating my mother’s homemade baked beans and quickly learned how to make them myself. Something my mother never did was add peanut butter to her recipe, but I did. The rich nutty flavor mixes perfectly with the sweet, smoky tomato base. This also makes a perfect vegetarian entrée for a summer cookout if you use anchovy-free Worcestershire sauce.
Although there are nearly 100 species of crab in British Columbia the local favorite at our fishmongers and markets is Dungeness crab. These are not your traditional east coast crab cakes but a Thai-inspired combination of sweet crabmeat, ginger, and fish sauce all topped with a spicy peanut butter flavored vinaigrette. Serve these crab cakes as a main course with a side of coconut flavored rice and some stir-fried vegetables.
Growing up in New Jersey, zeppole (Italian fried dough balls) from the local pizza parlor were a favorite afternoon treat. My friends and I would often stop in on our way home from school and split a greasy brown paper bag full of the freshly fried dumplings dipped in powdery white sugar (the latter would inevitably get all over our school uniforms, much to our mothers’ dismay!).
This recipe puts a chocolaty twist on the old favorite by replacing butter with Dark Chocolate Dreams. A dusting of cocoa sugar at the end will make them just as appealing to adults as they are to kids.
Ahhh… banana bread, the staple of every household that has bananas gone slightly too far. It seems like a last resort baked good, but banana bread is actually quite the treat in our household, as we rarely have bananas around. The combination of bananas and peanut butter is a natural one (thanks Elvis!) but the addition of a few spices and some chocolate chips really ups the game. Of course, using Mighty Maple also adds that touch of earthy maple syrup flavor which goes so well with the banana bread. Soon you’ll be buying bananas and impatiently waiting for them to sweeten up for this updated classic baked good.
Banana bread is a quick batter bread, meaning you throw all the ingredients into a pan, stick it in the oven and let it bake to a golden brown loaf. The addition of Mighty Maple peanut butter, spices and chocolate chips elevates this quick bread recipe into something magical that will have you clamoring for more. I used whole wheat flour and bread flour to give the bread a little more substance, but feel free to substitute an equal amount of all purpose flour in it’s place, just be aware the bread will come out more cakey and less bready.
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.
Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; White Chocolate Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.
One of my favourite lunch spots, which sadly is no longer in business, used to make a fantastic Chicken Waldorf Wrap filled with crunchy apples, shredded chicken breast, plump seedless grapes, and chopped celery.
One day, it occurred to me that just about everything in my beloved Chicken Waldorf Wrap gets along famously with peanut butter – apples, celery, grapes, even chicken… so why not add some chunky peanut butter to the dressing to make a Peanut Butter Chicken Waldorf instead? While it might sound a little unusual, it’s actually quite delicious. The creamy peanut butter dressing brings out the crispy, crunchy, sweet and salty qualities that made me fall in love with the original, along with a rich, peanutty flavour that the original never had. It’s a great way to use up leftover roast chicken or turkey, too!
On busy weeknights, I rarely have the energy to spend a ton of time in the kitchen, and even less energy to do the dishes after cooking. That’s why I love one-pan meals like these peanut butter noodles.
With rice noodles, chunks of chicken, and tons of veggies, it’s a balanced meal all by itself. The combination of lime juice, sugar, and fish sauce gives this dish a Thai flair, while the Crunch Time peanut butter adds richness and texture from the big chunks of peanuts.
The best part of this dish is that you can make it with just about anything that’s in your fridge. Swap out the meat for some seafood or tofu and try adding different veggies. If you decide to switch out the noodles for something else (such as egg noodles or udon), make sure you boil them first according to the package directions.
I love baking bread. In fact, I bake bread at least once every other week. I love how it fills my house with that familiar bakery aroma and it amazes me every time how such simple ingredients, when working together, can create something so tasty. This version combines onions and herbs with spicy peanut butter which pairs perfectly with grilled cheese or fried egg sandwiches, as it does simply toasted and smeared with butter or some Old Fashioned Smooth Peanut Butter.
In this Asian take on eggs benedict, I’ve replaced the hollandaise sauce with a tangy peanut butter sauce. Instead of poaching the eggs, I used an old Japanese technique of slow cooking the egg in the shell.
Originally made in natural onsen (hot springs), the eggs cook at a low temperature for a long time. This sets the eggs with a texture more like crème brûlée than boiled egg. You may not have a hot spring in your backyard, but you can still make these eggs by using a large pot filled with a lot of water, and carefully monitoring the temperature.
One of my favorite weekend breakfasts is a plate full of warm cinnamon rolls and fresh fruit with coffee on the side. This twist on my regular cinnamon rolls has the classic flavors of a peanut butter and jelly sandwich, rolled up into whole grain dough, and drizzled with a tangy yogurt and peanut butter glaze.
I love making pancakes on weekend mornings, but I often find I’m hungry just an hour or two after eating them. This recipe is different! Not only do these pancakes offer a delightful flavor twist, they’re also packed with protein thanks to the addition of the yogurt and peanut butter, so just a few of them will keep you feeling energetic all morning long. And if you’re lucky, you’ll have some leftover Chocolate Yogurt Cream for fruit (or finger!) dipping later in the day!
My recipe for Mighty Maple Peanut Butter Yogurt Scones was inspired by an unforgettable cranberry yogurt scone that I tasted a few years back at a bed and breakfast in Vermont. This time my scones incorporate one of my absolute favorite ingredients: peanut butter! The combination of whole wheat flour, maple syrup, French vanilla yogurt, and maple peanut butter creates a slightly sweet yet hearty scone that will start your day off on the right foot!
When I think of breakfast or brunch, my mind immediately wanders to the sweet side. Therefore, it was a given that the recipe I entered in this contest was going to be sweet. I settled on French toast… with a twist: individual baked French toasts stuffed with cinnamon raisin peanut butter and topped with a creamy peanut butter yogurt sauce. Peanut butter and yogurt are not only delicious when paired together, they are also protein power houses and will energize you for the remainder of the morning!
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!
A morning bowl of oatmeal is routine in my kitchen and more often than not it includes peanut butter and banana — a classic and delicious combination. For those mornings when I want something extra special or I have company in town, I serve baked oatmeal. Warm and comforting, you’ll enjoy the tender oatmeal, crunchy nuts and soft baked fruit on the bottom. Peanut butter is mixed right in and the result, if you can imagine, is like a warm piece of banana bread smeared with a generous helping of peanut butter. It’s truly a breakfast worth waking up for and helps start my day right!
Asian cuisine rarely has desserts to offer, at least not in the traditional European sense. No large towering cakes or plateful of brownies can be seen on the menu. That said, one of the few desserts you see, as a celebration for the Chinese New Year, is the peanut cookie. Not nearly as sweet as your usual peanut butter cookie, traditionally the New Year peanut cookie is made with freshly roasted ground peanuts.
Using peanut butter as a substitute is faster shortcut. But these aren’t your usual peanut cookie. Updated with the use of The Heat is On peanut butter, and a touch of lemon zest, these cookies will give you a kick into the new year, with their fiery red heat; perfect as red is the color of happiness and good luck.
These little cookies pack a wallop of red heat that grows after you eat it. The lemon citrus is subtle in the finish but there. If you want to dilute the heat a bit, try using 3/4 cup The Heat is On and 3/4 cup Smooth Operator in place of 1 ½ cup The Heat is On.
In my mind, nothing can rival a warm and gooey cinnamon roll fresh out of the oven and slathered with sweet frosting on a cold snowy morning. Especially if it happens to be Christmas morning! Imagine waking up not only to the excitement of opening presents with loved ones, but also to the intoxicating aroma of warm cinnamon, sweet sugar, and rich peanut butter wafting from the kitchen. My inspiration for creating these peanut butter and raisin cinnamon rolls was threefold: my brother’s love of peanut butter (it must run in the family), my sister-in-law’s tradition of making cinnamon rolls on Christmas morning, and my nephew’s adoration of raisins. Therefore, these sweet and rich peanut buttery cinnamon rolls dotted with raisins are dedicated to Dan, Jaime, and Aiden!
Baklava is a sweet that’s claimed by many countries around Central Asia and the Middle East, which means there are about as many variations as there are people who make it. Most versions share the phyllo dough, nuts and syrup in common and while it’s good with a cup of tea, it tends to be a little too sweet for my taste.
Through my travels, I’ve seen versions that use everything from walnuts to pistachios to sesame seeds, but I’ve never seen one made with peanuts. Given my love for peanut butter, I decided to give it a go, and you know what? It works!
The flaky layers of crispy buttery phyllo dough, crunchy peanuts and creamy white chocolate peanut butter, takes this humble dessert and elevates it from rustic to elegant. The combination of textures and flavors kind of reminds me of French praliné, and because this uses about two thirds less sugar than most recipes, it’s not overly sweet.
While phyllo dough might scare some of you that have never worked with it, it’s actually quite simple and this dish is especially fun to make, just make sure the dough doesn’t dry out while you’re working with it.
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)!
Living in a tiny New York city apartment with no outdoor space has taught me a few tricks. One of them was that it is possible to smoke things inside your house without setting off fire alarms (though your smoke detectors may go off).
It’s a relatively straightforward process that involves sealing some sugar, tea and rice in a pot along with some meat and getting it hot enough that the sugar starts to burn. This in turn causes the tea and rice to give off a wonderful aroma, which the meat absorbs like a sponge.
Paired with a honey peanut butter sauce, scallions and cucumber, the smoked duck makes for a great snack or first course to a meal, and most of the work can be done ahead of time.
While you should be able to find unfilled Chinese steamed buns in the freezer section of most Chinese grocery stores, if you’re not able to find them, this would also be good in brioche hamburger buns.
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.
Who doesn’t love the classic flavor combination of peanut butter and chocolate?! I certainly do, and almost always have both ingredients – in multiple varieties – on hand in my pantry. Although there are instances in which a square of chocolate dipped straight into the peanut butter jar will suffice to fulfill a craving, there are other occasions which call for a more sophisticated dessert. The inspiration for these White Chocolate Peanut Butter Cups is the ubiquitous peanut butter cups, which inevitably make their way into every kid’s Halloween trick-or treat bag. Although homemade candy may not be the best thing to distribute to trick-or-treaters, these White Chocolate Peanut Butter Cups would be a fantastic addition to any Halloween party dessert spread.
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!
When Peanut Butter & Co. first approached MyLifeRunsOnFood.com about developing recipes, my initial inspiration were cuisines from Africa, Asia, the Caribbean, and Latin America. And they all have this vegetable in common: the yucca. In addition, most of these cultures frequently use peanuts in their recipes. So I found a delicious way to combine these ingredients. Instead of frying yucca in this recipe, I baked them instead. And then I created two peanut butter dipping sauces — the sweet pineapple peanut sauce is made with The Bee’s Knees peanut butter and the spicy tomato peanut sauce is made with The Heat is On flavor.
Most people haven’t had a chance to taste the honest flavor of butterscotch before. A combination of brown butter and brown sugar, butterscotch is one of those old fashion flavors that have fallen to the wayside, with most people associating the flavor with those sunflower yellow hard candies or the sandy brown artificially butterscotch chips you can find in the grocery store aisles. The truth is real butterscotch flavor is rich and deep and immediately reminiscent of time when you could go to sleep without locking your doors and all your neighbors had white picket fences.
The first bite will make you swoon with love. As you bite into the cookie, the first flavor that hits you is the Smooth Operator peanut butter, rich with nutty goodness. Then the butterscotch flavor comes next, buttery with touches of caramel underneath. Finally the sweet crunch of the turbinado sugar on the bottom finishes the bite in a way that can only be described as “excellent” by my peanut butter loving friends.
One warning about these cookies: once you make them, they are incredibly addictive. You have been forewarned.
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.
It’s no secret that peanut butter and bread are a pretty perfect pair. That’s probably why this soft challah recipe, which has plenty of Mighty Maple peanut butter baked right into the dough, is so incredible! Sweet, buttery, and with a subtle peanut flavor it’s wonderful for sandwiches or simply toasted with a generous spread of salted butter. The leftovers also make a fantastic French toast; in fact, make sure you reserve at least a few slices for precisely this purpose. This nice twist to a favorite classic […]
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.
These moist, peanut buttery muffins are stuffed with jelly – a perfect flavor combination, packaged up like a jelly doughnut, without the deep-frying! They make a great breakfast, lunchbox treat or after-school snack, and leftovers freeze well, if there are any!
True peanut butter aficionados love this chill dessert. Thick Greek yogurt mixed with White Chocolate Wonderful peanut butter creates a tangy and sweet ice cream. Top a few scoops with a crunchy mix of blueberries, toasted coconut flakes, and peanuts for more texture and flavor. Want more chocolate? Try this ice cream with bittersweet chocolate chips. Whether this ice cream has a topping or not, every spoonful is like eating a cold candy bar
In memory of Elvis Presley who passed away on this day back in 1977, I’ve whipped up this decadent cake which brings together a few favorite peanut butter pairings like chocolate, caramel and bananas. It’s pretty enough for a party, and for sure one Elvis would have enjoyed!
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.
Waffles are in regular rotation in our house – they’re a must on weekends, and leftovers are frozen to pop into the toaster on more rushed weekday mornings. The addition of peanut butter boosts protein, which helps the boys get through long school days. If you don’t have Mighty Maple or The Bees Knees peanut butter, Smooth Operator or Crunch Time works well too – just add a tablespoon of maple syrup, honey or brown sugar to add a touch of sweetness.
The combination of lemon and peanut butter isn’t necessarily the first thing people think of in terms of flavor combinations. Sure there’s the banana and peanut butter combo that Elvis made famous, chocolate and peanut butter combo that Reese’s made into a treat and the grape jelly and peanut butter combo that every school kid loves, but lemon and peanut butter isn’t an automatic combo. That’s sad, because the tart bright flavor of lemon really pops against the earthy salty sweet peanut butter.
In the end, I brought a batch of these bars to a party down in Los Angeles that I was helping to host, and my friend Sara had taken a bar while I was preoccupied with hosting duties. As I mixed and mingled amongst my friends, Sara cornered me and told me in no uncertain terms that “These. Bars. Are. The. Best. Thing. Ever.” And yes she said it with periods between each word.
The secret with the bar is the honey. The sticky floral sweetness is the link between the lemon and the peanut butter. The Bee’s Knees has the honey already mixed into it, so all you need to do is add a little extra honey to the lemon curd and you’ve got a lemon bar that has people using superlative words. They’re that good.
I like to serve the lemon bars from the refrigerator, cold and refreshing like a glass of lemonade on a hot day. That said, they’re equally fantastic at room temperature, a little more gooey, a little sweeter (the cold cuts the sweetness), and perfect with an evening cup of tea or coffee.
The perfect summertime treat, these popsicles are creamy and delicious without being overly sweet. They’re great for kids (and adults!) of all ages. If you don’t have popsicle molds, you can easily turn this mixture into a smoothie by adding a few handfuls of ice cubes. Whether you decide to lick or drink it, this recipe will quickly become a household favorite.The perfect summertime treat, these popsicles are creamy and delicious without being overly sweet. They’re great for kids (and adults!) of all ages. If you don’t have popsicle molds, you can easily turn this mixture into a smoothie by adding a few handfuls of ice cubes. Whether you decide to lick or drink it, this recipe will quickly become a household favorite.
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 […]
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.
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.
Sometime around July, when we start getting into the real dog days of summer, I lose my desire to cook (or eat) hot food. It’s like my internal thermometer suddenly hits “gazpacho and salad season” and there’s no turning back until the fall. These Thai inspired lettuce wraps are a quick and easy dish to prepare, perfect light fare for picnics or barbecues. The sauce is an adaptation of my mother-in-law’s fantastic peanut sate sauce that she learned from a Thai cook in Tokyo. The recipe makes more than enough for the wraps and dipping and once you try it you’ll be glad you have extra to keep in the fridge for dipping.
Father’s Day (June 19th) is just around the corner, so why not take care of Dad for a change and make him a deliciously robust sandwich of peanutty pulled chicken topped with a sweet-sour slaw?
Believe me, this healthier version of the classic pulled pork sandwich will have you fooled, because nothing about it tastes healthy. Its rich, bold flavor is everything you want from a meaty meal, but using boneless skinless chicken thighs keeps it leaner than pulled pork. Don’t be intimidated by the time the chicken takes to prepare, because after you get it simmering away, it does all the work by itself. Then all you have to do is plop this juicy mixture on your favorite bun with a heaping pile of the slaw and sink your teeth right in. Dad will surely approve!
There’s no better combination than chocolate and peanut butter, except maybe peanut butter and banana… this pie combines the best of both worlds. An easy pat-in crumb crust is topped with a layer of chocolate and peanut butter, which as an added bonus keeps the creamy, pudding-like filling from making the bottom of the pie soggy. Topped with whipped cream and chopped peanuts or chocolate shavings, this pie will make a good number of people very happy.
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.
Is there anything more comforting than a PB&J sandwich? I don’t think so. One of my most vivid memories is my mom, in the kitchen, preparing one for my lunch. These ice cream sandwiches are a cool twist on the old classic. Yummy grape jelly ice cream sandwiched between delectable peanut butter cookies. They would be a great way to cool down this summer!
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.
Homemade granola is so much tastier than store-bought. And homemade granola with maple peanut butter? What could be better! My favorite way to eat this is on top of plain yogurt with fresh berries, but it’s also fantastic blended into smoothies, on ice cream for dessert, and mixed into pancake batter.
Hot Cross Buns are a traditional Easter-time yeast leavened bun. Unfortunately a good Hot Cross Bun can be hard to track down. The ones you find at the store tend to be loaded with high fructose corn syrup, plenty of unpronounceable preservatives, and gummy dried candied fruit pieces best left to great aunt Millie’s fruitcake. My quest for a tasty Hot Cross Bun led me to the kitchen. Out went the red and green dyed citrus pieces and in went plump mixed raisins and for a twist, peanut butter. Fresh from the oven these buns are soft, sweet, and delicious and make for a perfect breakfast on Easter morning.
Sandwiches, to me, are the perfect lunch. This one I could eat every single day. It’s filling, quick to prepare and oh so tasty. One could even call it the bees knees! It’s a grilled chicken breast, topped with a jicama & apple slaw with peanut butter dressing. The sweetness of the slaw works perfectly with the chicken. Enjoy!
When I converted to a vegetarian lifestyle six years ago, I began experimenting in the kitchen with beans as an alternative protein source. Soon enough, I discovered the wonders of chickpeas—they offer a satisfying, almost butter-y taste, plus a generous dose of both fiber and iron. They pair well with spicy and sweet flavors, both of which are included in the recipe below. The sweetness of the mango and the spiciness of the peanut butter provide a mouthful of contrasting flavors and textures.
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!
Elvis Presley was inducted in the U.S. Army on March 24. To help celebrate this milestone with Peanut Butter & Co., I came up with this version of the Elvis cupcake.
Elvis is famously known for his penchant for butter fried peanut butter and banana sandwiches. If you’ve never had one, it’s an alluring combination of buttery caramelized bread sandwiching a gooey melted layer of peanut butter and fresh bananas. The melding of crispy fried carbs with the sweet tropical banana and nutty peanut butter is a match made in heaven and it’s no wonder that it was one of the King’s favorite foods.
In this updated homage, I made a batch of moist banana cupcakes, which are topped with a satiny smooth peanut butter buttercream that’s rich and creamy but not too sweet. Like the sandwich they’re based on, the sweet banana cupcake and nutty frosting complement each other perfectly. But I couldn’t just stop there. If you remember the sandwich, it’s fried in butter…
I briefly contemplated doing something crazy, like battering and frying the whole cupcake, but the angel in my head (also known as my cardiologist) overruled the devil and I ended up with something that kept truer to the sandwich this cupcake was based on. I fried some large white bread crumbs in butter, then sprinkled the crispy, golden brown morsels over the buttercream for a crispy finish.
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.
You’d be hard-pressed to find a more comforting, soul-warming, perfect-on-a-cold-day, one-pot meal than chili. Especially if the chili features peanut butter as a main ingredient! The creamy richness of peanut butter balances out the tang of tomatoes and the heat from traditional chili spices. I chose to include ground chicken in the chili, as poultry is a fantastic protein to pair with peanut butter (think of chicken satay, chicken Pad Thai, etc.). Chili is one of my favorite slow-cooking meals to make for many reasons: once all of the ingredients are in the pot, you can forget about it for 1-2 hours; the aroma it emits while cooking is nothing short of intoxicating; although chili warms you up, when prepared healthfully, it doesn’t weigh you down; and there is almost always extra chili in the pot after dinner, which inevitably tastes even better as leftovers.
March is National Peanut Month and I thought of a recipe that’s easy enough but also festive enough to help celebrate our favorite legume!
Peanut butter and jelly are long-time friends, as are jelly and doughnuts. I brought these old friends together to party in this recipe, and didn’t know how sweet the result would be until I tried it. The peanut-buttery dough is delicious—characteristically light like any of your favorite yeasted doughnuts, but with that crave-able peanut butter kick—and is brought to a whole other level when filled with grape jelly. It’s a match made in comfort food heaven.