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.
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!
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!
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!
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!
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 they are a great lunch option any day of the week!
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.
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.
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.
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!
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.
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.
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.
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.
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!
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.
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!
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 […]
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!
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!
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!
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!
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.
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!
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.
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.
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!
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.
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.
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!
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!
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!
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!
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
Our Peanut Butter Berry Acai Smoothie is delicious, simple to make, and vegan! #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!
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.
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!
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.
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.
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.
I try not to be prone to hyperbole, so please accept it as a matter of fact when I state that this Salted Caramel Peanut Butter Pie is the best pie ever.
I mean it: it’s the stuff of “last meal” dreams–or at the very least, some very loving and lasting Thanksgiving memories.
This pie has all of the components of crave-ability: a peanut butter cookie crust, a luxuriant peanut butter-infused salted caramel filling, a subtle yet perfect cloud of brown sugar whipped cream, and–why not–a few more crumbled cookies sprinkled on top as a tasty garnish. It has salty, it has sweet. It has rich, it has creamy. It has peanut butter. This is a pie that keeps you coming back for more, and you’ll love every last bite.
This is an indulgent pie, but I’m a big believer that we all deserve a treat every now and again. After all, if you are what you eat, why not be incredible and sweet?
This 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!
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.
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 […]
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!
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!
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.
Everything you love about peanut butter and jelly tossed in a yummy panzanella salad. Perfect for a picnic in the park!
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.
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!).
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 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!
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.
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.
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.
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.
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!
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!
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!
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.
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.
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.
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.
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!
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!)
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!
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 shaken vodka martini made with a peanut butter simple syrup base made using Smooth Operator.
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!
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.
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.
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!
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.
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 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’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!
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.
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.
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!
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.
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.
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.
Millionaire’s shortbread pretty much rules. I mean, it’s shortbread, already buttery bliss all by itself, rendered awesomer by topping it with caramel and chocolate for what amounts to a triple-threat of delicious. It makes for a treat so rich you can kind of see where it gets its name.
But of course, with inflation being what it is, why stop at a million when you can have a billion? And so I present Peanut Butter Billionaire’s Shortbread, wherein two types of peanut butter is added to it and its awesome quotient is upped exponentially.
First off: how do you say the name of these cookies? I say it “alf-a-hore-ay” and nobody’s ever looked at me funny, so go ahead and use my method. The alfajor (alfajores, plural) is a delectable type of crumbly cookie, commonly sandwiched with indulgent dulce de leche, which is very popular in South America. But like most things, it gets even better with a little peanut butter! This version includes peanut butter both in the cookie dough and mixed with the dulce de leche filling, making for a delectably addictive caramel peanut buttery treat.
Recipe notes: you are welcome to make your own dulce de leche (in fact, I applaud you if you do), but I found that the store-bought kind works just fine. Also, traditionally these cookies are dusted with confectioners’ sugar before serving, but I didn’t like what it did to the cookies’ texture, so I went without.
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.
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.
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.
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.
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.
This dense loaf cake is the stuff of dreams! Chocolate peanut butter is swirled into the peanut butter cake base and topped with a sweet pistachio streusel. Serve slices for teatime or dessert, or even, if you’re feeling indulgent, for breakfast.
The combination of peanut butter, banana and oats is fantastic in muffin form. But what I love most about this particular muffin is the secret bite of strawberry jam in the center, hidden away as a surprise. Think of it as a lovechild between decadent oatmeal banana bread and jam-filled peanut butter donut, only easier to make, more fun to eat and way healthier for you. Best of all, once they’re made and cooled, stick them in a ziplock bag in the freezer and pull them out individually the night before for a quick and easy breakfast in the morning.
Being a vegetarian, it’s not always easy to find a satisfying sandwich at just any deli on the street. Because of that, I usually like to go all out when I’m home making sandwiches for myself. This recipe combines the savory, meaty flavor and texture of mushrooms with rich and satisfying peanut butter for a vegetarian sandwich that’s big on flavor and filling, too.
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.
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!
I love to bake on the weekends. One of my favorite things to bake are muffins, which are an easy grab-and-go breakfast for busy mornings. To keep them healthy, these muffins have whole-grains, healthy fat and protein thanks to Smooth Operator peanut butter, fruit and non-fat dairy. The yogurt filling adds a special touch while still keeping this a healthy treat. If you want to make these not gluten-free, you can easily substitute 2 cups of whole wheat flour for the rice flour, chickpea flour, and arrowroot starch.
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!
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.
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.
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.
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.
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.
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.
Stir fry is an awesome, quick dinner. This version is one of my favorites – full of healthy veggies and served with whole wheat noodles. The peanut sauce is absolutely fiery – The Heat is On is one spicy peanut butter! If you aren’t a fan of spicy foods, try using Smooth Operator or Crunch Time instead.
Peanut butter, honey, bananas, bourbon and bacon, an unorthodox combination, sure, but it makes for a cake fit for a king, specifically the King of Rock and Roll. I’ve been a fan of the Elvis sandwich–bananas, honey, peanut butter and bacon grilled on a sandwich since college when I first tried it at Peanut Butter and Co.’s sandwich shop in Greenwich Village. A couple of years ago, I decided to whip up some Elvis-inspired cupcakes in honor of my friend and fellow blogger, Rachel of Cupcakes Take the Cake’s birthday. I created a moist banana cake and topped it with a nice peanut butter buttercream frosting and plenty of candied bacon “sprinkles.” Since then I’ve improved upon the recipe and adapted it into a truly decadent banana triple layer cake made with bourbon, fried bananas, plenty of those bacon sprinkles and chopped peanuts. Warning: this cake is habit forming. Serve with a glass of cold milk (or a shot of stiff bourbon) and enjoy with your favorite Elvis album. Happy Birthday to the King!
This creamy soup starts off life with the fragrant aroma of an Indian potato curry. With the help of a little extra stock and a generous helping of peanut butter, it’s transformed into a velvety potage that coats your tongue with a flood of umami.
For those of you looking at this skeptically, possibly even picturing a salty peanut butter sandwich, purge that image from your head. Like a cello in an orchestra, there’s enough peanut butter in here to add some wonderful body and richness complementing the smoky stock, but not enough to be called out as an individual component by all but the most refined palette.
Despite having layer upon layer of complex flavors, this soup is super easy to prepare and reheats well, making it a perfect first course when you’re having guests over.
I like a lot of heat in my food, so I added a jalapeno as well as the spicy The Heat is On peanut butter, but if you like things a little milder just omit the jalapeno and replace the spicy peanut butter with some Smooth Operator.
There are probably foods out there that aren’t improved by being served on a stick, but none come to mind at the moment.
But which one is the most fun to serve around Halloween? My vote goes to these peanut butter cookies on a stick. They’re part trick, decorated to look like pumpkins–but they’re even more treat, with a rich, cakey texture and rich, peanut buttery flavor that is far more delicious than any fun-size candy bar could ever hope to be.
Ever since I received my first blender as a birthday gift several years ago, I’ve been experimenting with smoothies on a nearly daily basis—indeed, you might call me a “smoothie enthusiast.” A key aspect of all my smoothies is that they must be nutritious. Accordingly, peanut butter makes a perfect smoothie component, with its high protein content and generous amounts of fiber and heart-healthy unsaturated fats. Below, you’ll find a hemp-based smoothie with banana and coconut; this smoothie provides a dose of omega-3 fatty acids, a nutrient often […]
Peanut butter isn’t an ingredient you’d normally associate with Mexican food, but it works surprisingly well. So well, in fact that I’m now making this my go to enchilada recipe. The creamy peanut butter adds body to the red chili sauce while cutting through some of the acidity. It also gives it a subtle roasted nuttiness that reminded me of a good red mole sauce.
These enchiladas take a bit of time to make, but none of the steps are particularly complicated and the extra effort is well worth it. Six chili peppers may seem intimidating to some, but neither Ancho nor Guajillo chilies are especially spicy without the seeds, so most of the heat in this dish comes from the spicy peanut butter. Feel free to use Smooth Operator if you want them mild.