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!
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!
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 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!
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!
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.
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!
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.
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 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.
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.
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 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.
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.
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!
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 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.
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!
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.
My style of cooking is generally a little lighter and less decadent than this pie but I had to keep in mind that this pie is for Father’s Day. Rich and decadent works when it comes to celebrating Dads.
This recipe is a variation on the chocolate peanut butter dessert that my mom made every summer. I distinctly remember her using a frozen whipped topping instead of heavy cream. If that’s your preference, use 2 to 2 1/2 cups.
To make the crust, I used my gluten-free chocolate cookie recipe. Use any chocolate cookie or substitute graham crackers.
You can make this pie several days ahead of the big celebration and keep it in the freezer. Sit it out at room temperature for 30 – 45 minutes before serving.
One of 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!
Every time I made these brownies, pretty much everyone who saw them immediately had to reach for them, even if they swore they were full or they didn’t want a brownie. “No, no, I’m fine. I don’t think I want a brownie…Holy cow! I’m so taking one of those” is the usual reaction.
And let me tell you, the brownies live up to the way they look. Rich, dense and fudgy intense, these brownies marry all the best flavors of peanut butter, chocolate and caramel. A friend of mine shoved one in his mouth and then proclaimed that he was SO glad I didn’t live anywhere near him, as he would be over all the time eating my baked goods, and would be as large as a house. He then proceeded to take another one.
The recipe calls for making a caramel sauce, which isn’t as hard as it sounds, and then a brownie batter and a peanut butter batter. Though it sounds time consuming, the final product is definitely worth the bother. You and your friends will thank you for it. Make a batch or two to celebrate (or is to mourn) the end of summer!
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 […]
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.