If you have never considered putting chocolate and banana together, I highly recommend it. There is something about that sweet banana flavor mixed with decadent chocolate that makes these cookies amazing. The best part is that they are not only delicious, but they are healthy and packed full of nutrients. So go ahead, make a batch, and try to eat just one!
If you love chocolate and coffee, then you will absolutely love these mocha chocolate chip protein blondies. They are moist, dense, and have the perfect combination of chocolate and coffee. Also, they are packed full of fiber and protein thanks to the garbanzo beans and mocha protein powder.
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!
These double chocolate peanut butter cups are so much better than store bought and they are super easy to make! The best part about them is that they are much lower in sugar than a typical peanut butter cup. And, thanks to the Mighty Nut powdered peanut butter filling, they are also a lot lower in fat! Once you try one, it will be hard not to eat them all.
These peanut butter coconut energy balls are super quick and easy to make. Just throw all of the ingredients into a food processor, blend, roll into balls and enjoy! They are the perfect healthy on-the-go snack to grab when you are in a hurry. Thanks to the superfoods chia seeds and flaxseed, these are super healthy and delicious. The combination of coconut and peanut butter is perfect together.
This pie starts with a chocolate cookie crust and then followed by two decadent chocolate layers and finalized with a light and creamy whipped cream cheese topping. Put it all together and you’ve got a killer dessert that will make your heart skip a beat! The prep and freezer time is worth every minute, hang in there and call over reinforcements. You’ll need friends to help take this off your hands (otherwise, prepare to eat it all yourself). It’s that good!
Anyone who knows me well pretty much knows that I am in love with peanut butter. Cookies are delicious too so I figured I would make the ultimate peanut butter sandwich cookie. It has peanut butter cookies filled with peanut butter cream and topped with even more peanut butter cream.
This chocolate peanut butter banana is the perfect smoothie to whip up as the weather starts to get hot. It is creamy, cold, healthy and delicious. What is better to keep your health and taste buds in check? The combination of decadent chocolate, creamy peanut butter, and sweet banana makes this smoothie truly amazing!
Peanut butter noodles have long been a comfort food for me. I used to love the taste of thick cold noodles, drenched in a peanut buttery sesame sauce, so filling and delicious! Being older and more health conscious, I wanted to make it more healthful. I added more vegetables and used only whole, plant-based ingredients in this recipe. I used a traditional peanut butter noodle recipe, and made it my own by adding lots of colorful, whole vegetables. Prep time: 30 minutes Cook Time: 4 minutes Total time: […]
Chia seeds are no longer just for growing chia pets! These protein rich seeds of wonder start small but absorb up to eight times their size when immersed in liquid. Chia pudding is a fast and easy way to fill up with little prep time. Adding a sweet, salty vanilla peanut butter flavor turns this dish into a very decadent snack for any time of day — all while maintaining many essential vitamins and nutrients in their raw state.
My all-time favorite broccoli dish is super simple: broccoli sautéed in olive oil with lots of garlic, a healthy dose of crushed red pepper flakes, and a squeeze of fresh lemon. One day at a Thai restaurant I ordered a broccoli dish that had a very similar flavor profile, but with chopped peanuts sprinkled on top. It was an epiphany for me and these fritters are my twist on that dish.
I don’t know many people who don’t love the chocolate and peanut butter combo; it’s the salty/sweet fusion that’s completely satisfying and addictive. If that’s your thing, you’ll be all over these chewy granola bars that are chock full of whole grain oats. As a complete bonus, these whip up fast and don’t require any baking!
I love recipes that are healthy enough for breakfast, but indulgent enough for dessert. They make breakfast feel like a special treat and dessert a lot less guilty! That was the inspiration behind this Peanut Butter Date Frozen Yogurt Shake; based on taste alone, you’d think you were indulging in an ice cream parlor treat. The surprising thing about this shake is that its flavor is reminiscent of a malted milkshake. It’s thick and rich, with the perfect amount of tang from Greek yogurt, a hint of natural caramel-like sweetness from dates, and a lovely nutty flavor from Mighty Nut Flax & Chia powdered peanut butter.
Chocmeister Milk Chocolatey Hazelnut Spread. Cheesecake. Both of these things are excellent on their own, but when combined…oh, sweet delicious glory. Rich, creamy cheesecake filling is given a warm, chocolate-hazelnut scented hug in this recipe for Mini Chocmeister Cheesecake Bites, which are served atop a graham cracker-chocolate-hazelnut base. Originally inspired by a recipe created by my friend A Farmgirl’s Dabbles, I’ve adapted the recipe to include the rich chocolate-hazelnut spread not only in the filling, but in the base, and (why not) as a topping for these decadent bites. Served with a dollop of whipped cream and some chocolate on top, these are a truly addictive treat.
These bars were inspired by my mother, Mary, who is crazy about anything with raspberry and chocolate. Growing up in Kearney, Nebraska she had her own raspberry bush and my fondest memories of spring were plucking berries right off the bush. Nothing goes better with raspberries and peanut butter than chocolate, so here I’ve used both Peanut Butter & Co.’s Dark Chocolate Dreams and White Chocolate Wonderful. A little sinful and decadent, these no bake bars are to-die-for.
There’s something incredibly comforting about these easy-to-make, no-bake peanut butter bars. I remember eating these as a child after school with a big glass of milk to wash them down.
Irish soda bread is a classic St. Patrick’s Day treat, but the flavor can sometimes be a bit lackluster. So to amp up this old-fashioned recipe into something completely delectable, I knew exactly what it needed – Dark Chocolate Dreams peanut butter! By incorporating peanut butter chunks into a traditional soda bread dough, the result is a deliciously sweet loaf that has the authentic crumbly texture and malty taste of Irish soda bread, but with luscious swirls of dark chocolate peanut butter. So break out your Irish jig, and get baking! This bread is definitely worth dancing over.
Ready to win your merit badge for deliciousness? It’s time to whip up a batch of homemade Tagalongs® cookies. Inspired by the beloved Girl Scout cookie (also known in some parts as Peanut Butter Patties®), these cookies start with a tender shortbread base, which is then piled high with a sweet Smooth Operator filling and then completely enrobed in chocolate.
Once finished, the cookies might look like jumbo chocolate truffles from the outside, but one bite reveals the magical mélange of cookie and peanut butter contained within. Go ahead, serve them to all of your friends: you’re bound to bring on some sweet nostalgia and satisfy some serious sweet tooth cravings!
An easy no-bake recipe with layers for graham crackers and a creamy peanut butter and pumpkin mixture. Topped with an easy white chocolate ganache, this tasty dessert is perfect to make for any occasion.
These cookies are soft, rich chocolate shortbread cookie filled with a delicious peanut butter frosting making these cookies a peanut butter lovers dream. These cookies take double stuffed to a whole new level and they’re perfect with a glass of cold milk, or a hot cup of coffee.
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.
Learn how to make a loaded homemade version of the quintessential on-the-go breakfast! These granola bars are packed to the brim with yummy ingredients like peanuts, dried cherries, and chocolate chips, and you can add in any of your own favorites as well. They’re also a great treat to pack for school lunches!
When nights start to cool down and fall feels like it’s in the air, many of us look forward to our first pumpkin spice latte of the season. I love this seasonal rite of passage so much I’m lucky if I can make it through August without having my first one! This homemade decadent Peanut Butter Pumpkin Spice Latte is every bit as delicious as anything you’d order from your favorite coffee shop, and the nutty flavor of peanut butter really takes it over the top.
Who says a vegan cookie can’t be delicious? With Pumpkin Spice peanut butter, the answer has never been simpler. Just seven ingredients are all you need for this tasty cookie that’s equal parts crisp and chewy, with a sweet pumpkin taste and nutty peanut butter flavor that’s bound to be your new favorite combo. And the best part of all? These stackable cookies are so crazy good, no one will ever guess they’re vegan.
I’m not much of a morning person, so it’s not unusual for me to end up grabbing a quick breakfast on my way into work. The only problem with that approach is that most of the options available to me are pretty unhealthy – they’re either full of sodium, full of sugar, full of fat, or all of the above.
Which is why this make-ahead oatmeal is so fantastic. I just need to set aside a half-hour during the weekend to cook up a big batch of steel-cut oats and portion it out into heat-proof mason jars, and then it’s as easy as grabbing a jar as I’m dashing out to work in the morning.
I try to change up the flavors from one week to the next, just for the sake of variety, but this combo of banana and peanut butter shows up frequently in the rotation. I like the touch of sweetness and spice that the Cinnamon Raisin Swirl peanut butter adds, but feel free to switch up with your favorite Peanut Butter and Co flavor!
Get double the peanut buttery flavor with these delicious peanut butter sandwich cookies. The smooth ganache filling is made with Dark Chocolate Dreams and Smooth Operator goes right into the cookie dough to ensure that every bite is a chocolaty, nutty delight!
Perfecting a fudge recipe is tricky. There’s quite a bit of trial-and-error involved. But once you have a good recipe that you know how to make well, you’re practically set for life.
This chocolate peanut butter fudge uses only three simple (and healthy!) ingredients and is so indulgent. Peanut butter and chocolate are a flavor combination made in heaven, and this fudge is so melt-in-your-mouth delicious!
Whether you’re looking for a dessert to serve at a holiday party or just want to devour something indulgent, this 3-Ingredient Peanut Butter Fudge is sure to please!
No one likes to turn on the oven on a hot summer day, so why not make this no bake cheesecake instead? This dessert is just as creamy and delectable as the traditional version. Plus, it’s loaded with everyone’s favorite flavor combination: peanut butter and chocolate! Prep time: 15 minutes Cook Time: 0 minutes Total time: 15 minutes + 4 hours chill time Yield: 10-12 servings Ingredients 1/2 (9-ounce) sleeve chocolate wafers (about 25 cookies) 4 tablespoons (1/2 stick) unsalted butter, melted 1 1/4 cups sugar, divided 1/4 […]
Eating healthy doesn’t have to mean going hungry, this breakfast parfait is gluten free, grain free, and packed with protein to keep you full until lunch. The creamy peanut butter layers are topped with blueberries, slices of banana, and sprinkled with crushed peanuts for an addictive crunch. It’s decadent, yet healthy and (most importantly when you’re stumbling around trying to figure out breakfast in the morning) it’s a snap to throw together.
July is National Ice Cream Month! Celebrate by making this super easy and super tasty treat! Our recipe uses only four ingredients and there’s no cooking required. This double-peanut buttery ice cream is perfect for cooling off on hot summer days!
Looking for a quick and easy snack? Scoop some peanut butter ice cream into a glass and pour root beer over it for a thirst-quenching summery treat!
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!
These easy no-bake cookies are both healthy and delicious, with loads of good-for-you ingredients like rolled oats, dried fruits, peanuts and coconut. (Oh okay, and some chocolate chips, too… but isn’t dark chocolate supposed to be good for you?)
The recipe is also really easy to customize based on your preferences. Use your favorite Peanut Butter and Co. flavor, and pair it up with your favorite combination of dried fruits – think Cinnamon Raisin Swirl with golden raisins and dried currants, or Dark Chocolate Dreams with dried cherries and cranberries.
Our tofu is marinated in a delicious blend of sauces and spices to make a wholesome mouthwatering meal! Serve with steamed white or brown rice and you’re all set!
Healthy snacking can be a real challenge, but this peanut butter quinoa crunch makes snack time a total breeze! A tasty blend of peanut butter, quinoa, and maple syrup, these crunchy, crispy bites are perfect on their own or topped over your favorite yogurt, oatmeal, and so much more! The ways to enjoy it are endless, so get cooking!
This flavorful stir fry dish makes a great dinner for vegetarians and carnivores alike. Packed with protein from the tofu, nutritious broccolini, and a variety of spices and sauces, this quick meal is sure to please any palate!
Why should carnivores have all the fun? Our veggie loaf is made with all kinds of yummy produce, including mushrooms, onion, and red pepper. Crunchy peanut butter and a carefully chosen blend of seasonings give this meal an excellent flavor profile that guests on any diet will enjoy!
Lattes are a fun coffee shop treat, but did you know you can easily make them in your own home? If you don’t own a milk frother, you can use an immersion blender, small hand-held mixer, or even a whisk and a little elbow grease. The best thing about it is you can stay in your pjs while making it!
I love the flavor of this peanut butter and honey latte. It’s subtle, and fun. Using The Bee’s Knees brings out the honey more, but if all you have in your cupboard is Smooth Operator, that’ll do just fine.
Our traditional potato fries are baked instead of fried, and are still just as tasty! This goes great with our homemade spiced ketchup flavored with The Bee’s Knees honey peanut butter.
Jazz up your fruit with this delicious and easy to make chocolate peanut butter dip. This dip makes for a perfect afternoon snack with everyone’s favorite flavors of peanut butter and chocolate. It’s also a great dip for a party because you can make it ahead of time and when you’re ready to serve it just slice up some apples, strawberries, or oranges for a delicious, healthy snack.
These easy-to-make candy eggs will make any egg hunt or Easter basket extra special! Our white chocolate peanut butter filling pairs deliciously with the dark chocolate shell, and the rainbow sprinkles inside add a nice touch of texture and color.
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!
Excellent for snacks and breakfasts, granola is tasty both on its own and combined with other foods like Greek yogurt. This maple and blueberry packed recipe is really easy to make and is great to eat on the go!
Whether it’s a backyard barbecue or a formal dinner party, a bowl of fresh berries can be the perfect finish to most any meal. This luxurious chocolate peanut butter sauce adds an over-the-top touch to an otherwise simple dessert, and the rich, sweet chocolate peanut butter perfectly accentuates the natural tartness of the fresh berries.
This spicy peanut tofu rice salad is full of delicious flavor. Between the nutritious greens, the fiber-rich rice, and the super-flavorful dressing, this salad is exactly what you need for a healthful and inexpensive meal.
All of your favorite Thai flavors come together in this hearty snack. Great for adding a little variety to game day or movie night, Thai spices are combined with coconut flakes, garlic, and peanuts for a unique dish that your guests will love!
We’ve given plenty of recipes a PB&J spin, and we don’t plan on stopping anytime soon! In this snack mix recipe, we mixed in strawberry jam along with our Smooth Operator peanut butter to evoke the taste of everyone’s favorite sandwich! The addition of dehydrated strawberries and salted peanuts adds a different texture but the same great flavors!
Whether you call it Puppy Chow or Muddy Buddies, this dish would be just as sweet by any name. This decadent mix gets a double dose of chocolate with the combination of chocolate chips and Dark Chocolate Dreams peanut butter.
The perfect treat for any peanut butter and banana lover! These easy, on-the-go breakfast parfaits are filled with layers of creamy peanut butter mixed with yogurt, mashed bananas and crunchy peanuts and chocolate chips. It makes a great snack too!
As delicious as it is simple to make, this yogurt dip is the perfect accompaniment for all kinds of fresh fruit! This wholesome combo is great to have after school, at work, or as a light dessert or snack after dinner!
I am always looking for healthy snacks to help curb my hunger between meals. These healthy peanut butter quinoa bars are the perfect snack because they are easy to make and can be eaten at home or on the go. I love the addition of the dark chocolate chips as it helps to satisfy my sweet tooth! And I like to make these on Sundays and snack on them throughout the week!
Enjoy a taste of the tropics with this chia seed smoothie, which uses pineapple, banana, and coconut milk to give it its exotic flavor. #ASmoothieADay
Packed with yogurt and flax meal, this peanut butter smoothie is sure to keep you satisfied and on track with your New Year’s resolutions! #ASmoothieADay
These gluten-free cookies are incredibly easy to make and use only one pot, so they’re great to make with kids! The tart dried cherries provide a nice contrast to the chocolate-y flavor of the cookies. Since there’s no baking involved, these tasty treats are ready to enjoy in no time!
If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness.
These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.
These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!
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.
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.
Once people find out how quick and easy it is (and so much more delicious!) to make homemade cranberry sauce, they never go back to the canned stuff. Cranberry relish is just as easy to make and even more unique.
Don’t let the ingredient list fool you here – the flavors mesh unbelievably well. In fact, they blend so well that people have trouble guessing what’s in there unless you tell them! I had four people guessing the ingredient list for this relish for 20 minutes and the only items they guessed correctly were cranberries and apples. Salted peanuts and sweet raspberry preserves are the two secret ingredients that pull everything together, but unless you tell them, people will never be the wiser.
This relish is a fun new twist on cranberry sauce for your Thanksgiving table, and be sure you don’t forget about this relish when it comes to leftover turkey sandwiches! It takes a turkey sandwich from great to absolutely amazing.
Yams, cassava, rice, peanuts, spinach, plantains and peppers are just a few ingredients that are regularly used in the rich West African cuisine. What surprised me most was the peanut butter in this dish. Curry and peanut butter sure sounds like a strange combination, but in reality it works beautifully. The peanut butter adds depth and nuttiness to the vegetables, but also tempers the cayenne pepper and curry. Who needs meat if a meal can be so deliciously filling?
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 popping on menus across the country in all different shapes and sizes. In this vegetarian take, we replace meat with lentils and add in some Mediterranean spices. This tasty combination echoes the taste of falafel, and is delicious when served over butter lettuce with diced tomatoes!
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 […]
No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.
Smooth Operator peanut butter serves as the base of the sauce for these cold sesame noodles, giving the dish that peanutty flavor so popular in Asian cuisine. Make this recipe for dinner and bring the leftovers for lunch!
This recipe is a fine example of fusion. Three separate elements came together to inspire this recipe: first, a peanut butter waffle recipe; second, a flavor inspiration from a cookie known as stroopwafel, which is a caramel filled crispy waffle cookie popular in the Netherlands; and third, a grill pan waffle-making technique I picked up from Always Order Dessert, who in turn was inspired by Jamie Oliver. Yep, that’s right: you don’t even need a waffle iron to make this recipe!
The result is a recipe which is a new thing entirely: light, crispy on the edges and soft on the inside peanut butter scented waffles, toasted to make them more cookie-like, wonderfully paired with creamy, decadent dulce de leche. There’s no waffling here: this is a highly delicious snack.
It’s easy to get stuck in a sandwich rut and end up eating the same thing day in and day out. But really, with all the different bread and filling options available it’s a shame not to branch out and try something new.
Peanut butter in a roasted vegetable sandwich might not seem like the most obvious combination, but that’s just because you haven’t tasted it yet. Old Fashioned Crunchy peanut butter is made into a tangy, garlicky peanut spread that melts over the warm roasted veggies and transforms them into a hearty meal. It’s served on chewy, crusty ciabatta bread to help soak up the juices and provide safe and sturdy transport directly to your mouth.
I’m a little obsessed with banana bread. So much so, in fact, that I often buy too many bananas so that I’ll be “forced” to use up the leftovers when they get too ripe to eat.
For this version, I’ve upped the ante by adding chunky Crunch Time peanut butter to the batter and swirling in a ribbon of sweet Gorgeous Grape jelly to give it an old-school PB&J twist – you get all the deliciousness of your childhood favorite, only with none of the mess. What’s not to love?
Taken straight from the menu of the New York City-based Peanut Butter & Co. Sandwich Shop, this cool and creamy treat has a chocolate-covered chocolate cookie crust and a rich peanut butter cream filling.
Peanut butter chips, chocolate chips, and chopped peanuts top this nutty, salty, and sweet pie. What more could a chocolate peanut butter lover possibly want?
I would like to sleep in as much as I can in the morning and sometimes those extra 15 minutes sure do matter. When I know I’m going to need a few more minutes asleep or it’s going to be a busy morning I prepare Overnight Oatmeal the night before. Then when the morning comes I can dream a bit longer, wake up, and grab my jar of oatmeal and go. Perfect for back to school or bringing to the office!
This recipe takes a regular muffin recipe and adds honey peanut butter to the batter. Once out of the oven, the warm muffins get a generous spread of sweet raspberry jam plus a sprinkling of chopped roasted salted peanuts – what a treat!
Great for breakfast, lunchboxes, or as an after-school snack!
These vegan quesadillas are the perfect nutrient-dense lunch for both kids and adults. They’re great eaten hot or at room temperature, which makes them an easy make-ahead entrée for packed school lunches. These are satisfying as is, but for even more creaminess add soft goat cheese before cooking. If you like quesadillas with a kick, add an extra teaspoon of chipotle paste.
This vegan burger uses flaxseed as an egg substitute to hold together the ingredients for these patties. It’s made with ground oats, chickpeas, bell peppers and peanut butter and is seasoned with flavorful Moroccan spices, harissa (a Morocca chili paste) and ras el hanout.
Serve these burgers falafel-style — in pita stuffed with cucumber slices and tahini sauce.
One bite and you’ll never want to eat traditional canned baked beans in your life again. Vegans and vegetarians can enjoy this deeply satisfying dish too. Full of protein, carbohydrates, calcium and iron, this dish is suitable to eat for breakfast, lunch and dinner!
We’ve found peanut butter heaven and it lies smack in the middle of these cakey whoopie pies.
Since whoopie pies are basically the definition of dessert perfection it only makes sense that adding a dose of peanut butter to the buttercream filling would be a wise decision. Seriously, peanut butter and chocolate – you can’t go wrong here.
As a child growing up in South Africa, I used to read American Archie comics with total fascination. The things the characters talked about always seemed so exotic to me – even simple things like root beer and peanut butter and jelly sandwiches. I had not yet learned that jelly was the American version of our jam – and besides, we always ate our peanut butter sandwiches with golden syrup! These sandwiches still give you the caramelized syrup to go with your peanut butter, but also add a deliciously healthy twist with apple slices. This makes a great weekend breakfast treat!
Everything you love about peanut butter and jelly tossed in a yummy panzanella salad. Perfect for a picnic in the park!
Bring variety to your summer barbecue with this fun take on coleslaw! Grated green apple is tossed with cabbage and carrots, and the dressing is made with The Bee’s Knees peanut butter which adds a touch of sweetness.
Watch the video and you’ll also learn how to make dressing with your blender base and a mason jar!
Madeleines are a classic French pastry. They have the texture and flavor of a cake, but are baked in a little shell-shaped pan and are often referred to as cookies. Traditionally flavored with vanilla bean and a hint of lemon, I thought it would be fun to add an American flair with a little bit of peanut butter.
That little bit went a long way and these peanut butter madeleines are perfect for peanut butter lovers, while still possessing the delicate texture that fans of traditional madeleines appreciate.
The “meat” base of this burger is a medley of assorted mushrooms pureed together with onion and garlic. The mixture is then combined with oats, cheese, and herbs to make delicious, flavorful patties perfect for vegetarians.
In this recipe, crunchy peanut butter is specifically used which provides, along with the rolled oats, a texture to the burger that’s more fun to eat!
My inspiration for this beautiful brunch dish was classic Eggs Benedict: an English muffin topped with ham, poached egg, and Hollandaise sauce. This egg-free version makes fun use of apricot instead of poached egg, and a deliciously creamy peanut sauce instead of Hollandaise. Be sure to taste an apricot from the bunch you’re using to make sure they’re sweet; otherwise, to make the dish a bit sweeter, you could spread a layer of Peanut Butter & Co. Awesome Apricot Preserves onto each English muffin half before topping with roasted apricot. And if apricots aren’t in season, you can use canned, drained apricot halves instead (no need to roast them!).
These veggie burgers get a dose of protein from both the black beans and The Heat Is On peanut butter pureed into the patty mixture. Mixed with mashed sweet potato and an assortment of spices, these southwestern-style burgers have lots of flavor and pair wonderfully with avocado, chipotle mayo, and even salsa!
Summer rolls are a big favorite of mine; they’re healthy and packed full of fresh flavors. Though they’re fiddly and time consuming to make, it’s worth the wait and you only get better at it once you have the hang of the rolling and folding. The crunchy, peanutty sauce gives it a bonus richness which contrasts those summery flavors well.
These soft and sinful pull-apart muffins technically aren’t muffins at all. They’re made from sweet yeasted dough which is rolled into strips and layered to create irresistible peelable layers once they’re baked. I’ve made other versions in the past, but this one is for true peanut butter lovers and it’s my favorite recipe yet. Old Fashioned Smooth Peanut Butter has been worked into every element of the recipe: kneaded into the dough, spread between the layers, and drizzled on top in a cream cheese peanut butter glaze. Paired with a mug of hot coffee, it’s peanut butter heaven.
Cool off this summer with peanut butter ice pops. Caroline’s four easy recipes can be made in 5 minutes or less. This one blends together banana, almond milk, and Smooth Operator peanut butter!
This parfait is layered with two puddings made from scratch, chocolate and peanut butter, the most delectable flavor duo ever bestowed upon desserts.
Top with some crème fraiche and chopped peanuts for an impressive dessert that’s easy to make! The parfaits’ elegant presentation makes them a great dessert choice for parties or special dinners.
Despite their mixed reputation, potatoes are a healthy and satisfying foundation for a meal. This Loaded Peanut Butter Baked Potato combines the comfort and familiarity of baked potatoes with the exotic flavors of a nutty Thai stir-fry. Make this dish with chicken, shrimp, tofu or simply veggies – it’s great any of these ways!
Peanut butter not only is a great ingredient in sweets, but you can also make savory dinners with it. In this make-ahead recipe, this chilled pasta salad includes peanut butter, fresh vegetables, noodles and spices. Because of the red pepper flakes, this salad has a good kick to it, so use 1-2 teaspoons depending on the amount of heat you prefer (I’m more of a 2 teaspoons girl myself). If you’ve never tried peanut butter and noodles before, give it a shot! It has become one of our favorite dinners.
This recipe gets two doses of peanut butter: one in the biscuit and another in the whipped cream!
Piled high with layers of peanut buttery shortbread, sweet strawberries soaked in sugar and lemon, fresh whipped cream, and roasted peanuts this is one simply irresistible dessert.
As I was brainstorming recipes for Fathers Day I knew two foods that had to be involved, peanut butter and chocolate. The combo never, ever, disappoints.
Plus, my dad loves this combination, so it just seemed fitting for Fathers Day.
Since the weather is finally turning warmer, the thought of turning on the oven is just no fun. Thus, a frozen chocolate peanut butter pie seemed like just the right answer for a delicious Fathers Day dessert this year. It’s super easy to make and everyone will go wild for it.
So here is how you make it.
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.
Banoffee Pie is a favourite traditional dessert in the UK. Already quite an evilly delicious dessert as it is, here is an updated version of it with a whole new twist – chocolate peanut butter! One bite and you’ll never look back.
These simple stir-together cookies are made in a flash and are great for any occasion. Since Thursday, May 15 is National Chocolate Chip Cookie day we thought we’d add our own little peanut butter touch to celebrate the holiday.
In this recipe we pay homage to the chocolate chip cookie by adding creamy peanut butter deliciousness to the dough to make an American favorite even tastier!
Make the cookies and celebrate the holiday this Thursday!
When’s the last time you got excited over a crouton?
Garnish gets gussied up with this delectable recipe for Peanut Butter Croutons, a tasty treat that has the body of a crouton, but the heart and soul of a peanut butter and jelly sandwich.
These morsels are made quite simply, by slicing peanut butter sandwiches into cubes, brushing them with butter, and then baking in a low oven. As the bread toasts, it also absorbs the butter, giving them a crunchy texture and decadent, delectable flavor.
Peanut butter croutons have a wide variety of uses. You can use them on salads, soups, or even serve them with a glass of milk as a satisfying afternoon snack. Or, be naughty and substitute Dark Chocolate Dreams or White Chocolate Wonderful peanut butter, and serve the sweet croutons atop a bowl of ice cream or pudding.
Do you love carrot cake as much as I do? If you do, then you’ll love it in smoothie form! In this recipe we mix Smooth Operator peanut butter with some carrots and oats for great texture, then add some delicious cinnamon and cloves to give it that cake spice flavor we love!
This smoothie has a thick, almost milkshake-like texture but with a very subtle, delicate blend of flavors. You’ll feel like you’re on vacation when you taste the coconut, banana, and sweet peanut butter all together — like a healthy, smoothie version of a pina colada! So sit back, relax, and indulge in a glass of this wonderful coconut smoothie – it’s instant happiness!
A refreshing drink with tropical flavors of cardamom and pineapple is given an energy protein boost from the peanut butter. Cardamon not only adds a subtle spice, but has its own health benefits of preventing illnesses, improving digestion and detoxing the body.
This sweet smoothie tastes like your favorite pear crumble dessert. But instead it is a protein-packed shake with a natural sweetness that makes it feel like a dessert even when it isn’t. The oatmeal thickens the texture and gives it extra body, while the pear provides the sweet fruity flavor. With just a pinch of cardamom and a generous dose of peanut butter it is the best way to enjoy your crumble through a straw.
Fruity and sweet, this smoothie is reminiscent of the flavors of chocolate fondue. A thick, refreshing drink with decadent flavors of chocolate and peanut butter and a healthy boost from the banana and apple. And, bonus, there is added protein via the Greek yogurt and peanut butter! It’s the perfect way to start your day or your work-out!
Dreaming of a healthy and rich chocolate, peanut butter and coconut smoothie? Don’t let these flavors fool you into believing this is a high-sugar drink. It’s protein-rich because of the chia seeds and peanut butter, and it’s full of potassium because of the banana. And, with all the unlimited health benefits of coconuts being touted by nutritionists, this is a drink where dark chocolate dreams do come true.
Drinking this smoothie is like treating yourself to your favorite dessert without the heavy calories. Each sip tastes like a piece of chocolate dipped fruit. The combination of berries and peanut butter make this the perfect sip for morning to get you started on the right foot. The bananas provide texture while the berries and chocolate peanut butter pack a flavorful punch that can’t be beat.
I really can’t express to you in words how much I love this Dark Chocolate Dreams smoothie. It really is a chocolate lovers dream in liquid form! Whenever I need something to treat my sweet tooth I make this smoothie and then suddenly everything is right in this world. This is my absolute favorite smoothie recipe!
Instead of coffee, wake up running with an energizing peanut butter and Earl Grey tea smoothie. It’s a delicious drink blended with potassium-rich banana and immune boosting frozen, cultured yogurt. The flavor of Earl Grey tea’s bergamot and black tea from assam leaves are enhanced with the sweetness of the maple peanut butter.
This sweet smoothie is sweetened naturally by the pure maple syrup in the maple peanut butter. It is light and creamy and perfect for a quick pick-me-up mid-day, or a light lunch. Regular cow’s milk or rice milk can be substituted if you prefer. You’ll still get the creamy flavor with just the right amount of warm cinnamon spice.
When it’s Fall there’s one thing I look forward to: pumpkin pie! Give me a piece of a pie, and you’ll have one happy girl! But who says we can’t have pumpkin pie all year round? That’s what happens in this smoothie recipe! The cinnamon and pumpkin pie spice make Fall smell like it’s right around the corner, no matter what time of the year it is!
Pretzels, peanut butter, and honey — these all evoke feelings of comfort and tasty snacking. Blend them together with banana and milk, and you have a pretty healthy, drinkable snack! Pretzels are a great low-fat treat and add a salty element to the sweet smoothie while honey, in addition to its sweet flavor, also lends antibacterial and anti-inflammatory properties to the mix. And of course, the delicious protein power of peanut butter and the nutrients from milk and banana round out this perfect smoothie.
This creamy peanut butter smoothie has a subtle sweetness and spicy kick. The avocado makes it silky and smooth. Just a dollop of honey is all that is needed for just the right amount of sweetness. This healthy drink is just the thing to power you up in the morning or when you need a quick afternoon snack.
This smoothie makes me feel like I’m on an island somewhere, rubbing my toes in the hot sand, staring out at dolphins in a crystal clear ocean. The truth is this scene doesn’t happen very often, so when I need that tropical air I reach for the ingredients to take me away to an imaginary daydream island!
The best version of a green monster smoothie! It tastes like a creamy and smooth chocolate peanut butter and banana smoothie with an extra special, extra nutritious surprise — a full cup of spinach! It’s the perfect way to trick yourself, or your loved ones, into getting a healthy and delicious treat. It tastes like it should be bad for you, but it is oh so good!
The inspiration for this smoothie is the classic peanut butter and jelly sandwich. Except the peanut butter in this smoothie has a subtle note of decadent white chocolate. The ‘sweet jelly’ is replaced with an antioxidant rich hibiscus tea and frozen strawberries. Instead of having a sweet sandwich, walk out the door to work or the gym with this smoothie!
In this recipe the classic Italian dessert gets a nutty spin. Creamy peanut butter is whipped into the mascarpone and instead of using lady fingers slices of pound cake are soaked in the espresso and rum.
Garnished with chopped peanuts and shaved chocolate, this stunning dessert will surely please Mom this Mother’s Day!
Peanut butter and coconut are two beloved flavors, so why has no one thought to put them together into a layer cake? I searched the internet and came up practically empty. There was only one thing left to do at that point, create the recipe myself!
Starting with a traditional vanilla cake, I swapped out creamy peanut butter for the butter and added some coconut milk to tie the two flavors together. I frosted the cake generously with a cream cheese coconut icing and finished it with a sprinkling of shredded coconut.
I served the cake to a group of friends and they raved about it. “I’ve never heard of a peanut butter coconut cake before” and “what a great combination!” were some of the comments I got. Yep, it’s definitely a winner.
National Blueberry Pie Day is April 28th and we’re celebrating it with a blueberry pie twist via these Peanut Butter Blueberry Pie Bars!
Using peanut butter dough for both the crust and the streusel, the result is almost like a peanut butter cookie with a blueberry pie filling. So yummy!
These sliceable bars are easy to transport and perfect for outdoor picnics when bringing a pie might be too difficult.
This 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 peanut butter carrot ginger dressing gets a hint of sweetness from The Bee’s Knees peanut butter that balances well with the zest of the ginger. Served on a bed of mixed greens with crunchy sliced red onion and creamy avocado you get a salad with lots of texture and taste.
This meringue-based dessert with a delicate crisp crust and soft center is topped with peanut butter whipped cream, strawberries, and drizzled with peanut butter syrup. So elegant looking, the Pavlova is a “wow them” dessert for celebratory meals or holidays.
The Bee’s Knees honey peanut butter is used in this recipe, giving it a spring-like feel perfect for Easter!
Growing up, no-bake chocolate cookies were a staple in my house. I loved them because they were fast, easy, and required little precision. It was the first recipe I learned to master.
These little cookies are a take on our family recipe, with the variation of shaping them into nests and filling them with egg-shaped candy for Easter. I also added some crunchy chow mein noodles, which do a great job resembling twigs. It may sound like an odd addition but they have virtually no flavor of their own, and the little crunch they give the cookies is an extra bonus.
This salad was inspired by a Korean dish of cold noodles and veggies called jaengban guksu. It’s perfect for those hot summer evenings when you’re looking for something quick, filling, and refreshing for dinner. What makes it so convenient is the recipe’s flexibility: switch up the veggies for whatever’s crispy and fresh in your fridge, replace the soba noodles for spaghetti if that’s what you have on hand, toss in chicken breasts or leftover steak. Just don’t skip the peanut sauce! You don’t want to miss out on The Bee Knees peanut butter whisked into a creamy, sweet and spicy dressing. It pulls the whole salad together and gives it a flavorful kick.
Peanut butter fudge is super simple – and a must for any peanut butter lover – but adding jelly makes it a bit more fun and a perfect way to celebrate National PB&J Day!
Made with just peanut butter, jelly, confectioners’ sugar, butter, and white chocolate, this rich, yummy fudge is a pantry-ready dessert that can be whipped up last minute!
Today, March 25, is International Waffle Day and we’re celebrating with not just another old waffle recipe. These whole wheat peanut butter banana waffles use crunchy peanut butter which gives them a wonderfully nutty texture.
It’s just like eating banana bread for breakfast but in waffle form – and you get to amp it up some more with toppings or syrup!
This springtime pasta recipe tosses fettuccine with fresh veggies and herbs and uses olive oil, garlic, lemon juice, and peanut butter to create a light sauce to dress the pasta.
While many primavera pasta sauces use cream this vegan recipe maintains its creamy texture by using peanut butter with starchy pasta water. The result — a lighter take on pasta primavera that’s just as delicious but with a nutty twist!
When it gets cold out this is one of our favorite go to stews. Not only is it delicious and creamy (thanks peanut butter!) but it’s super easy to make. Four hours after adding your ingredients to the Crockpot you will have a bowl of delicious potato stew that will keep you and your spirits warm! You can eat this as is, or serve over rice or egg noodles. I think a good piece of bread on the side is a great addition too.
Gluten free baking doesn’t have to be hard! These oatmeal cookies are a breeze to make and don’t require any extra special gluten free ingredients you wouldn’t normally have on hand.
In this recipe the White Chocolate Wonderful peanut butter lends a sweetness to the cookie and a sprinkle of sea salt on top before cooking balances out the flavor. With a crunchy outside and a soft inside these hearty cookies are the perfect treat for an afternoon snack or dessert.
Stop! Hamantaschen time. This is a popular treat at Purim, a Jewish holiday commemorated on March 16 this year, but it tastes so good it should be made all year round! Inspired by the look of a tricorner hat, these chapeau-shaped cookies are folded over the top to reveal the filling enclosed within. Although fillings such as apricot, poppyseed, or prune are most traditional, they work beautifully with peanut butter (I favor the gentle honey-kissed flavor of The Bee’s Knees) and, if you like, with jelly too. While they might resemble a danish, one bite will tell you they’re really all cookie: falling somewhere between crumbly on the edges and delectably chewy where the filling meets the dough. This is an adaptation of a recipe for traditional Hamantaschen I found on the website, Cupcake Project.
Learn how to make peanut brittle from this easy-to-follow recipe! This brittle’s been infused with Dark Chocolate Dreams which adds chocolate and peanut butter flavor to the crispy candy. You’ll never go back to plain old brittle after trying this salty, sweet, crunchy totally satisfying version.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds crushed pretzels and chopped peanuts to swirls of melted white chocolate, milk chocolate, and peanut butter.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds dried apricots and chopped peanuts to swirls of melted white chocolate mixed with peanut butter.
There is nothing easier than a bark. It’s just melted chocolate and mix-ins recombined and then broken up to make a very simple and delicious festive snack. This peanut butter bark adds dried cherries and chopped peanuts to swirls of melted white chocolate, dark chocolate, and peanut butter.
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.
A bite of these sticky buns is a mouthful of ooey, gooey, peanut buttery yumminess.
A buttery cinnamon-sugar topping with chopped peanuts rests on these glorious buns, which are filled with melted Cinnamon Raisin Swirl peanut butter. These sticky buns are worth waking up for especially on these cold winter mornings!
One of my favorite ways to incorporate peanut butter into dinner is with Thai cooking. My family loves a really good coconut based peanut sauce with a little spice. I have been known to put peanut sauce on pretty much anything. Pizza, pasta, sandwiches, burritos, spring rolls, quesadillas and now, risotto.
I took some of my favorite ingredients that are used in a lot of Thai cooking and added them to this risotto along with a healthy sweet potato and some cremini mushrooms. It is a healthful dish, and full of flavor. Any peanut butter lover is sure to love it!
From our new cookbook 31 Days of Dark Chocolate Dreams comes the perfect Valentine’s Day recipe, chocolate peanut butter truffles!
Learn how to prepare the simple centers then coat the chocolate shell in anything you want. From peanuts and cocoa powder to red and white sprinkles, the tasty possibilities are endless.
Creme brulee is one of those desserts that is so perfect in its original form, it’s hard to mess with it. But once you do, you realize there are endless possibilities. This peanut butter variation is one example. Just when you thought creme brulee could not get any better, it does. Plus, this is a no-bake recipe, meaning you don’t need to fuss with water baths or turning on your oven.
Wouldn’t this be an amazing dessert to serve your sweetheart this Valentine’s Day? (And you get extra servings, too!)
White Chocolate Wonderful peanut butter is the star in this recipe with heavy dollops added to both the ganache filling and the crepe batter. Assembled with alternating layers of crepes and ganache and decorated with just a handful of raspberries and a light dusting of powdered sugar, this crepe cake is the ultimate dream dessert for a peanut butter lover! Prep time: 10 minutes Cook Time: 30 minutes Total time: 40 minutes Yield: Yield: 1 cake (about 8-10 servings) Ingredients 1 cup all-purpose flour 1 1/2 cups milk […]
Chocolate, peanut butter and sweet, ripe cherries. Could it get better than this?! I don’t think so! This smoothie is sweet enough to feel indulgent but healthful enough to qualify as a complete breakfast or afternoon snack. In the summertime, substitute fresh cherries for frozen if you like.
Homemade caramel popcorn couldn’t be any easier! This popcorn is covered in a caramel sauce made in just minutes on the stove top by stirring together honey, sugar, and peanut butter.
Mixed with some roasted salted peanuts you have a salty, sweet peanut buttery snack perfect for watching the big game!
Peanut butter is one of those versatile ingredients that plays well with both savory and sweet food, making it the perfect anchor for a Chinese New Year’s Dessert. Asian desserts are almost never super sweet and often times have a savory element to them; think red bean paste buns or egg custard tarts. For this Chinese New Year, consider this updated American classic, a White Chocolate Wonderful Peanut Butter Sesame Rice Krispie Treat.
What’s great about these classic treats are they take a familiar American standard, that are a breeze to make, and that everyone loves, and gives it a slightly savory exotic twist on it. The crispy rice cereal all of a sudden becomes an Asian inspired treat with the savory sesame oil that is added to it. White Chocolate Wonderful peanut butter ties the treat together cutting the sweetness of the marshmallows, elevating them to a dessert that is equally delicious at home, at a bake sale, or as part of Chinese New Year’s dinner party buffet.
If you use a gluten free crispy cereal, this treat is naturally gluten free. Just check your box of cereal to make sure it is labeled gluten free. Some rice crispy cereal contain malt flavoring which is not gluten free.
I make all kinds of granola bars fairly often. They get me through the workday and fuel my long runs and hikes. I love them for their convenience! Practically all of my granola bar recipes start with a really good peanut butter, like Mighty Maple. With the peanut butter, I always add wholesome healthy ingredients like oats and dried fruit.
I like my granola bars extra chewy with lots of texture. I chose raisins, peanut butter chips, and chocolate chips as my add-ins for these granola bars. And each bite is bursting with peanut butter and maple flavors. These are a new favorite snack!
Every Christmas season is the same for me: go overboard indulging in holiday food, then start the New Year with a resolution to eat healthier. I know I’m not alone in this as New Year’s Day diets are practically a national tradition. My favorite breakfast or snack to turn to when I know I should have something healthy, but am craving something rich and creamy is this cinnamon raisin peanut butter rice pudding. It comes together in a matter of minutes and it’s a great way to use up leftover rice. The perfect way to indulge, guilt free!
If Elvis were alive and well in the United States right now, what would he be eating?
Probably the doughnut-croissant hybrid which has taken the nation by storm, known by two memorable syllables: Cronut.
The beautiful marriage of flaky dough and crispy frying has captured the hearts and appetites of many. If you are what you eat, this is a treat so rich it’s practically royalty. This makes it perfect, of course, for a treat dedicated to the King’s birthday. This adaptation inspired by the famous treat comes together in minutes, thanks to the use of store-bought crescent pastry dough, but is unique in its rich peanut butter filling, subtle and nuanced thanks to honey-infused The Bee’s Knees peanut butter. If some is good, more is better, so it’s also got a decadent The Bee’s Knees glaze on top, too. Finishing things off is chopped bananas as garnish,which add a wonderful sweetness that plays well with the honey and peanut butter and pays homage to some of Elvis’s favorite flavors. With all of this amazing flavor going on, I’d like to dub this treat…
Crobananapeanuts (or, Elvis peanut butter doughnut croissants)
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. This one is blended with blueberries, maple syrup, almond milk, and Smooth Operator peanut butter.
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. With peanut butter, coconut milk, kale, and banana this is the best green smoothie out there.
Caroline Wright starts things off on the right foot this new year with her simple, healthful peanut butter smoothie recipes. This one is blended with oats, apples, cinnamon, and Smooth Operator peanut butter.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a bloody mary cocktail that uses The Heat is On peanut butter as the main spice base.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a shaken vodka martini made with a peanut butter simple syrup base made using Smooth Operator.
Alejandra Ramos turns mixologist in our latest recipe videos and shows Caroline Wright how to concoct the most festive drinks for a nutty New Year’s celebration.
This recipe is for a winter dessert cocktail of peanut butter hot chocolate (made with Dark Chocolate Dreams) and spiked with bourbon. Garnished with marshmallows.
When it comes to making merry during the holiday season, eggnog brings the party like no other beverage.
And this year, peanut butter is coming to the party. White Chocolate Wonderful peanut butter, that is, which takes eggnog from celebratory to sinfully (but oh so delightfully) indulgent.
Traditional eggnog is characterized by its use of raw egg yolks, but this version is worry-free in that the yolks (the part prone to bacteria) are lightly cooked. Heating the milk and cream along with the peanut butter allows for the peanut butter to melt into the mixture and impart its flavor, and reaching a temperature of 160 (DEGREES) F once the eggs are added will ensure that there is no worry of unwanted bacteria. It may not be as dangerous, but it’s still mighty delicious.
As for the alcohol which is commonly added to eggnog, it’s up to you if you add or abstain.
Even “virgin,” this beverage is like drinking melted ice cream, in a very good way; if you choose to add bourbon or another alcohol, you’ve got a downright tipsy pleasure.
Like a peanut butter and jelly sandwich rolled in sugar these PB&J thumbprint cookies are a sweet treat with a touch of nostalgia.
Instead of using regular smooth peanut butter Caroline Wright uses The Bee’s Knees peanut butter which gives this regular lunchbox cookie a delightful hint-of- honey flavor.
Add these to your holiday cookie trays and they’ll be gobbled up immediately!
These sparkly sugar-dusted cookies pair three classic cookies in one delicious bite – they’re part chewy gingersnap, part soft peanut butter, and part chocolate crinkle.
The vegetable shortening is an unusual choice in this case, but it’s necessary to create the crisp edges and soft centers that make these cookies so incredibly addictive. Try to bake them a day or two in advance – they’ll get softer and chewier the longer they stand, and as good as they are right out of the oven, they’re even better after they’ve had a day to mellow.
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!
These homemade donuts are cut from a yeast dough, fried, piped with a raspberry jam, then dipped in a crunchy glaze made with peanut butter, confectioners’ sugar, butter, and cinnamon. What better way to combine PB&J?!
Make these yummy treats for Hanukkah!
Cornbread is a classic Thanksgiving side dish but this one’s got a little bit of a twist!
This dish starts with a basic recipe for cornbread but before it’s popped in the oven part of the batter is whisked together with The Heat Is On peanut butter, then swirled back into the original batter for a spicy sweet effect!
This spicy peanut butter cornbread will really bring the wow to your Thanksgiving holiday spread!
Peanut butter probably isn’t the first food many people think of at Thanksgiving-time. To be completely honest, it probably isn’t the second or third or fourth, either. But as this recipe for Savory Peanut Butter Bread Pudding proves, peanut butter not only deserves a place at the table but should be treated as an esteemed holiday guest. Imagine the delicious, carbohydratey bliss that is stuffing, and combine that savory flavor with the custard-like texture of bread pudding. Add peanut butter to the mix, and you’ve got yourself a new classic of a side dish with a deep, rich flavor that tastes great with turkey, but can also hold its own as a delicious vegetarian entree.
While it’s a member of the pumpkin family, Kabocha has a starchy texture closer to potatoes than squash. It’s loaded with vitamin A, C and beta-carotene and is sweeter than a potato, making it a tasty alternative to the humble spud.
Together with vibrant green edamame, this salad makes for a delicious side to a holiday meal with its medley of colors, textures and flavors. The earthy kabocha starts to melt into the nutty peanut butter as you stir it, making a rich creamy mash that coats the remaining chunks of pumpkin and edamame.
While many upscale grocery stores carry kabocha pumpkins this time of year, if you’re not able to find them, you can substitute butternut squash or sweet potatoes for the kabocha. Edamame can be found in the frozen food section of most grocery stores, but if you can’t find them, fresh chickpeas or fava beans make good alternatives.
Start planning your Thanksgiving menu now with this sure-to-please sweet potato side dish! This twice baked potato recipe combines a mashed sweet potato filling with a decadent Mighty Maple peanut butter, butter, and cream mixture. With hints of cayenne seasoning, maple flavoring, and a crème fraiche or sour cream topping, these sweet potatoes are a perfect blend of fall flavors — sweet, spicy, and tangy all at once!
Chia seeds are a nutritional powerhouse – they’re full of protein, are high in antioxidants and in omega-3 oils, among many other healthful benefits. Chia seeds soak up whatever liquid they’re added to and become soft and pudding-like, similar to tapioca. This creamy, nutty pudding is quick and easy and tastes out of this world!
Tarte Tatin was created in France during the 1800s at Hotel Tatin by accident when one of the Tatin sisters was trying to make a traditional apple pie for their guests. Distracted from a busy day, the apples were left cooking in the butter and sugar for far too long. Smelling the burning mixture, the sister tried to rescue the dish by putting the pastry base on top of the pan of apples and then finishing it off by putting the entire pan in the oven. This week in the kitchen, Alejandra Ramos and Caroline Wright play the Tatin sisters and recreate the dish with a peanut butter spin. A layer of peanut butter is spread on the pastry dough before it is flipped onto the pan to cover the caramelized mixture of tart Granny Smith apples, butter and sugar. Alejandra uses Mighty Maple peanut butter to complement the tarte’s autumnal cinnamon and apple flavors!
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.
This soup was inspired by the classic French potato and leek soup, Potage Parmentier. In that dish, the flavor of leek and potato stand out clean and simple; likewise in this soup, the flavors of cauliflower, onion, and garlic prevail. This soup, which isn’t spicy until you stir in the spicy peanut butter crème, is taken to the next level by the addition of the crème and a few fun garnishes.
In this recipe Caroline uses The Heat Is On peanut butter as a base for her own homemade version of curry paste. The red pepper, chili powder, and cayenne pepper spice in the peanut butter blend with cilantro stems, coconut milk, and other spices to create a curry sauce that is smooth and full of flavor. Eggplant pieces are simmered in the sauce until they become soft and tender. Served on a bed of rice, this spicy, sweet, and salty peanut butter eggplant curry is just perfect to have at home on chilly evenings. Just like take out, but better because it’s homemade!
While it may resemble a tuna salad sandwich, the tofu filling for this sandwich was inspired by a Japanese Buddhist dish called shira-ae. It’s a vegan dish that’s traditionally made with tofu, ground sesame seeds, and seasonal vegetables. While I love the classic preparation, it’s a versatile dish with few rules, so I decided to give it a makeover with Old Fashioned Crunchy peanut butter and flavors from the Mediterranean.
Tofu often gets a bad rap as boring, but it’s loaded with protein and isoflavones, and can actually help lower your cholesterol. Properly prepared, it’s also a delicious ingredient, regardless of whether you swing herbivore or carnivore.
This salad is a symphony of textures and flavors, with bits of crunchy peanuts and crispy celery, enveloped in a nutty mélange of tofu and peanut butter. Salty capers, spicy onions, and vibrant lemon zest all serve to accent the salad with both colors and flavors.
The keys to getting a rich creamy texture are to drain as much water out of the tofu as possible, and then to thoroughly mix the tofu together with the peanut butter and olive oil.
This elegant dessert is a great dish for entertaining. The shortbread crust is like a big, giant cookie topped with a chocolate ganache made with chocolate, cream, and Dark Chocolate Dreams peanut butter and a layer of pomegranate arils. It’s the perfect dessert — a looker, and tastes amazing too!
The secret to these fantastic muffins is the peanut butter and cinnamon incorporated into both the streusel topping and the muffin portion. The awesome streusel topping contains ooey, gooey Cinnamon Raisin Swirl peanut butter mixed with the flour, butter, and extra cinnamon. It gets even more exciting beneath the streusel surface – one finds buried Cinnamon Raisin Swirl treasure baked right into the moist, cinnamon-y cake.
There are a lot of chocolate brownie recipes with peanut butter but this blondie version of the brownie rarely gets the peanut butter hookup. These blondies get its rich caramel taste from the brown sugar, and the White Chocolate Wonderful peanut butter and white chocolate in the batter complement the orange zest and marmalade wonderfully. The combination of nutty, chocolatey, and orangey flavors is just plain awesomeness!
Making Graham crackers shouldn’t be intimidating. The process is very similar to making pie crust. You simply cut the fat into the flour, add Old Fashioned Smooth peanut butter and some honey, then pull the dough together with a little ice-cold water. A word of caution – don’t over mix the dough or you won’t get a nice, flaky bite. Likewise, add only enough water to help the dough stick together. Too much water will cause your graham crackers to be doughy. Try The Bee’s Knees or Mighty Maple peanut butter instead of Old Fashioned Smooth for fun.
I love oatmeal raisin cookies. They are, by far, my very favorite type of cookie. Another favorite of mine? Peanut butter cookies. I’m very picky about both varieties, though. I like them soft, thick, and unbelievably chewy – not dry, hard, or crunchy in the slightest. It’s hard to find a soft peanut butter cookie and a chewy, thick oatmeal raisin cookie. And it’s been my mission to create the perfect cookie combining the two.
These cookies are unbelievably thick, soft, and bursting with peanut butter flavor thanks to Cinnamon Raisin Swirl peanut butter. Think of these cookies more as peanut butter cookies with oats rather than oatmeal cookies with peanut butter. And each bite is chockfull of cinnamon and raisins.
When I was in school, my mother never bought me those cheese crackers with the peanut butter in the middle, despite how desperately I wanted them. So what did I do? I binged on them in college. The only problem with that is that they’re incredibly processed and honestly… not that good.
Homemade cheese crackers are fun to make and so much better than the store bought kind! This version is gluten-free and has an amazing texture that you don’t usually find with gluten-free baked goods.
I am what I am, but there’s no yam in these cupcakes. They’re made with delicious sweet potato! When added to a rich pound cake batter, sweet potato and spices make for a comforting cake, especially during cold-weather days. The cupcakes get even better, however, once you take a bite and realize that they have a sweet flavor surprise: a spoonful of Mighty Maple peanut butter inside of the cake, and a kiss of peanut butter in the frosting. Make this for your Labor Day festivities to mark both summer’s end (sigh) and the start of beautiful autumn days!
When I was a little girl every lunch ended with dessert — and that dessert was a peanut butter and jelly sandwich on white bread. These days lunch is typically Crunch Time peanut butter on whole wheat bread, but sometimes you just need something a bit on the sweeter side.
I’m not quite sure if this qualifies as a sandwich or dessert, but let’s just call it “lunch.” The filling for these quesadillas is so delicious that you will welcome the extra that it makes and use it as a dip for everything- fruit, cookies, crackers, or just straight from the bowl with a spoon.
Smooth cream cheese, bananas, peanut butter, and chocolate chips mix together for a melty creamy sweet concoction that is out of this world.
In warm months, there is nothing better than a cooling treat. If ice cream is your go-to to cool off, I think you will love these popsicles. They’re healthier than ice cream and they couldn’t be easier to whip up. With two kinds of peanut butter (White Chocolate Wonderful and Dark Chocolate Dreams), they are full of peanut-y flavor, and chocolate chips are the perfect addition!
The idea for this cake was inspired by a buttery caramel apple upside down cake I made last year. I wanted to take the same idea but transform it into an incredible rich, dense peanut butter cake underneath the layer of apples. I love peanut butter and apples together! And boy, this cake does not disappoint combining the two. Each bite is impeccably soft, moist, and full of peanut butter and juicy sweet apples.
The apples sit in a pool of homemade caramel as the peanut butter cake bakes on top. Once the cake is done, invert it on a large serving plate to reveal the gorgeous sliced apples on top, decorated with lots of crunchy peanuts. Grab your glass of milk because you will need it after one bite of this rich decadent cake!
After making my first ever bread pudding two years ago, I’ve become addicted to them. They are great for dessert and even better for breakfast. This bread pudding is perfect for summer when fresh cherries and berries are in season, but you can swap out the cherries in this for any fruit that you love and make it all year long.
I fell in love with homemade falafels after making Dreena Burton’s version in Let Them Eat Vegan! The vibrant flavors that come thorough from using lots of fresh herbs is incredible. My one year-old son gobbles up these nutrient-rich garbanzo bean cakes. I love them packed in a pita. The gluten-free pitas pictured here are from Local Oven. They’re the perfect way to pack falafels in tender bread. As for the sauce, tahini is a little bitter so I added Old Fashioned Smooth to balance it out. You could also use Smooth Operator or The Heat is On.
One of the sandwiches I order the most at Peanut Butter and Co.’s Sandwich Shop in NY City uses The Bee’s Knees peanut butter and so in homage to my favorite peanut butter, I came up with a sweet treat that combined all of my favorite things- peanut butter, popcorn, marshmallows, and honey roasted peanuts.
These peanut butter popcorn bars are chewy, sticky, and chock full of peanuts. I hope you enjoy them as much as I did, but beware- they won’t last long in your kitchen.
This decadent dessert is the love child of two southern favorites: a PB & Banana Sandwich and Banana Pudding. As if by magic, the rich homemade peanut butter pudding binds slices of pound cake and bananas together like a country-style tiramisu.
After a day in the fridge, all the elements meld together, with the cake absorbing moisture and flavor from the pudding, while the bananas become tender and ripe. Scooped into a bowl, it may look a mess, but with crunchy bits of peanut brittle on top it’s a heavenly dessert.
This peanut butter banana pudding is perfect for parties and cookouts because you can make it in one bowl and scoop it out at the table. Best of all, since it needs to be made a day in advance, it frees you up to enjoy dinner and dessert with your guests.
Gazpacho is one of my favorite soups to make– especially when the weather starts to heat up and my family is looking for a refreshing start to their dinner. I serve this creamy chilled soup as an appetizer when the temperature peaks to cool us off at sunset. I love using crunchy peanut butter for the extra texture, so I decided to toss a scoop of Crunch Time Peanut Butter into this soup with some golden roasted peanuts. If you’re a gazpacho fan, you will love this creamy ‘n fun spin on my classic tomato gazpacho recipe. It’s velvety and delicious- I even serve it as a guacamole dip for entertaining with crudités and rice crackers!
The first recipe I ever made with my new bundt cake pan was this peanut butter cake. It is so moist, soft, and bursting with peanut butter flavor. It reminds me of a giant peanut butter cookie, but in cake form. Each slice is quite dense and studded with chocolate chips. I love it finished off with a sweet chocolate glaze. Peanut butter and chocolate fans will go crazy for this!
My typical morning routine involves oatmeal and Smooth Operator peanut butter, however some days I need an extra kick of caffeine and chocolate — lots of chocolate.
Enter the Dark Chocolate Dreams Mocha Muffins! Combining chocolate, peanut butter, and coffee, I’ve created the perfect morning treat that will have you rushing to the kitchen. These are perfect for weekend visitors as you can make the entire batch in advance and then drizzle them with peanut butter the morning of.
This is the treat for those days when you just need a little extra kick of caffeine (or chocolate for that matter).
Want to really show off with your next dessert offering? Well then, you’ll definitely want to make this cake. It looks like a pretty normal cake on the serving plate, but once cut into, the amazing interior is exposed. Composed of 10 thin stacked cakes, each sandwiched with a layer of White Chocolate Wonderful peanut butter frosting, this is “frosting with the cake,” a delightful treat that begs for a glass of milk. It’s a peanut butter-ized version of a famous cake from Maryland (actually, if you want to get technical, it’s the Official State Dessert!) called Smith Island Cake, which is given out as the prize during community events. But no need to sing and dance when you’ve got this recipe–everyone’s a winner!
I bet you’ve never had a bread pudding with coconut, banana, peanut butter and a touch of cinnamon in each bite. Have you? This succulent pudding is dairy-free and gluten-free using creamy almond milk and gluten-free bread but you can use cow’s, rice or soy milk if you prefer. This dish is perfect right out of the oven – just scoop a warm serving right into your bowl. You can savor the dish all week long by keeping it covered in your fridge. I enjoy serving this bread pudding warm with a drizzle of PB & Co. Cinnamon Raisin Swirl peanut butter on top.
Everyone knows that peanut butter and carrots are always a great pairing… so why not update the classic carrot layer cake by adding sweet Mighty Maple peanut butter to the traditional cream cheese frosting?
The end result is both delicious and impressive – three towering layers of moist, spicy carrot cake with plump golden raisins, all enclosed in swirls of tangy, maply frosting. The only downside is that you’ll be tempted to eat it all on your own, which is probably not a very good idea!
While layer cakes might seem a little intimidating, they’re actually much easier than you’d think. This one in particular is a great one for beginners – the sturdy layers of cake stack beautifully, and I’ve added a decorative garnish of chopped honey roasted peanuts that do wonders for disguising even the most imperfect of frosting jobs.
The Heat is On Peanut Butter is the star of this dish. I love the spicy flavor and even added barbecue peanuts for an extra special fiery kick. I serve these burritos at summer BBQs and my family loves the addition of creamy potatoes instead of the usual black bean filling. Sweet cherry tomatoes, colorful bell peppers and red onion complement the spiciness of each bite. Corn tortillas work great for this dish as well!
I’m sure I go through the same lunch ruts as most people. There are only so many sandwich and salad combinations you can make! But this sandwich stays in my rotation and can change with the seasons. The mix of peanut butter and fresh berries covers up the flavor of the carrots and lettuce, but you still get in some vegetables. Not bad for a workday lunch!
Everyone knows that Elvis loved his Peanut Butter and Banana sandwiches. We’ve taken that classic and turned it into a decadent French toast sandwich! A peanut butter sandwich is dipped in batter and then cooked until crisp. The peanut butter and jelly become a wonderful and gooey mixture that will make anyone swoon.
When it comes to cooking at home, I’m all about making food with a good taste to effort ratio. By that measure, this peanut butter cake probably has the best ratio out of anything that’s ever come out of my kitchen.
For roughly one minute of work, you’ll be rewarded with a rich tender cake, covered in a gooey peanut butter sauce that tastes like it could have come from the kitchen of a 3 Michelin star restaurant.
It’s a flourless cake, which means it’s gluten-free. Aside from making it Celiac friendly, this makes it easier to make because you don’t need to worry about over-mixing the batter. It’s also very flexible because you can adjust the texture of the cake by the amount of time you cook it. On the low end, you’ll end up with a tender molten cake covered in a rich sauce. Cook it a little longer, and you’ll have a moist fluffy cake that can be frosted.
You’ll probably need to experiment with the timing for your microwave the first time. I recommend setting the microwave for 1 minute for the first cake, then stopping it when it looks done. Once you have the timing down the rest of the mugs should be a piece of cake!
For some variation, try using flavored peanut butter like Mighty Maple, Cinnamon Raisin Swirl, or Dark Chocolate Dreams, but be sure to halve the amount of sugar since the peanut butter is sweetened.
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.
My love for peanut butter and sweet potatoes began, well, before I can remember really. As a sweet treat at lunch I’ve always topped a baked sweet potato with peanut butter, cinnamon, and a shake of salt- it’s heavenly.
By taking a typical twice baked potato and adding Cinnamon Raisin Swirl peanut butter, brown sugar, and a touch of vanilla extract I’ve created an out of this world concoction.
In fact, I am pretty sure I will be adding this to my breakfast rotation with it’s combo of carbs, protein, and healthy fats- not to mention its sweetness. It’s definitely enough to hold me over until lunchtime.
Couscous might not be the first thing you would typically think of when it comes to breakfast, but this dish definitely changes that. This creamy porridge-like bowl of couscous is the perfect way to switch up your usual breakfast routine. It’s hearty like a bowl of oats, but is uniquely scented with warm spices and flavored with peanut butter, coconut, and vanilla.
After taking my first bite of this creamy dessert, words simply failed me. As a writer I searched my vocabulary and I couldn’t find words to adequately describe the taste and flavor of this light dessert. Luscious? Well yes. But more than that. Tantalizing? You bet. Melt-in-your-mouth? It does.
No matter how you choose to describe it I encourage you to try it for yourself. A layer of creamy peanut butter flavored mousse made with White Chocolate peanut butter is a special treat to be shared with loved ones. Top it with a drizzle of peanut butter flavored caramel sauce and it takes it up another notch. One bite and you will be at a loss for words yourself. Instead, you’ll just sigh with satisfaction…and there’s nothing wrong with that.
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!
I’ve been making congo bars, ever since I ran across the recipe in an old cookbook years ago and my friends have been clamoring for them ever since. In fact, I can’t seem to have a gathering with any of my friends without them asking where the congo bars are.
This variation of my congo bars brings them to a new level. Full of peanut butter goodness and aromatic toasted coconut, these chocolate studded treats are sure to be a favorite around your home too.
Congo bars are basically blondies or cookie bars. Super easy to make since there’s no measuring out individual cookies, they are equally easy to eat – as my partner can attest to. In fact, he has forbidden me to make them unless we have company over, as too many of them end up being eaten by him and him alone. I prefer to use unsweetened shredded coconut in these, as the sweetened type tends to toast rather irregularly because of the sugar, but if you do use the sweetened coconut, just watch the pan carefully as you toast it and stir constantly. If you don’t have coconut oil, you can substitute melted unsalted butter, but your congo bars won’t have that elusive vanilla scented coconut flavor that the oil gives it.
When I have the time, I like to try different and exciting breakfasts. One I tried recently was the Columbian arepa. Seeing that it’s not too different from an American breakfast, I used some familiar ingredients and some foreign. The result was a cross-culture success. The seemingly odd pairing of Cinnamon Raisin Swirl peanut butter with cornmeal cakes and plantains–which I had never had before–tasted homey and familiar, as hearty as an American breakfast.
Homemade pudding is something that has always intimidated me, but I finally tried it and fell in love! This salted caramel pudding is layered with a fresh vanilla whipped cream and a chocolate and peanut butter whipped cream and sprinkled with salt. If you don’t have single serving dishes, you can layer this mix in one big serving bowl.
This recipe takes the classic peanut butter and apple childhood snack and turns it into a moist, flavorful grown-up coffee cake. I used Old Fashioned Crunchy peanut butter to give the cake a little more texture and interest. Eat this at breakfast or as a snack with your afternoon cup of coffee. Or, if you’re really feeling indulgent eat a warm slice with a scoop of vanilla bean ice cream.
My good friend, Kelly, from The Spunky Coconut inspired this dish with her Blueberry Coffee Cake. (http://www.thespunkycoconut.com/2011/08/blueberry-coffee-cake-gluten-free.html) I wanted to make something not only gluten-free but grain-free for all those who can’t tolerate grains. As a bonus, it’s dairy-free too.
Nothing says “good morning” like a pan of still-warm buns right out of the oven, especially when they’re made with a rich, cocoa-spiked yeast dough and filled with a gooey swirl of Dark Chocolate Dreams peanut butter. Best of all, with a little advance preparation the night before, these buns can be baked and on the table in under an hour for a lazy weekend brunch.
Eat them warm and gooey right out of the oven, or let them cool off and drizzle with sweet Peanut Butter Frosting for an extra boost of peanutty goodness.
If you like peanut butter cookies, these tartlets are for you – the crust is basically a peanut butter cookie! For a nice balance of flavors, the peanut butter cookie shells are filled with apricot preserves and drizzled with white chocolate. Since these tartlets are two-bite-sized, they’re the perfect little treat for serving at a party or cookie exchange. Prep time: 1 hour Cook Time: 15 minutes Total time: 1 hour and 15 minutes Yield: 30 tartlets Ingredients 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon […]
It’s funny, I grew up in an Asian household and the childhood classic Peanut Butter and Jelly sandwich wasn’t part of it. In fact, shockingly enough, I didn’t eat a peanut butter and jelly sandwich until I was well into my 20s – on a quick overnight ski trip with friends who were all flabbergasted that I had never had one. They made it their mission that weekend to make sure I experienced this American staple and I never looked back.
Of course, I’ve always wanted to figure out a way to combine those flavor combinations into something a little bit more sophisticated, but still fun to eat. These cheesecake bars ended up being the perfect balance of whimsical fun and sophistication. I think even my Asian family would appreciate them.
The Bee’s Knees peanut butter and Gorgeous Grape Jelly infuse these honey sweetened cheesecake bars, making them a nostalgic treat with a twist. The best thing about them is that the hand held bar, makes them a little more casual than a full sized slice of cheesecake, suitable for any time you want a little something sweet. If grape jelly isn’t your thing, feel free to substitute Seriously Strawberry Jam, or Rip-Roaring Raspberry Preserves instead, though you may not be able to get the same pattern as the jelly. Just follow the instructions, and instead of drizzling the jam/preserves in a zigzag pattern, just spoon dollops all over the cheesecake batter and swirl it randomly with a knife.
Baked beans are my favorite summer side dish. I grew up always eating my mother’s homemade baked beans and quickly learned how to make them myself. Something my mother never did was add peanut butter to her recipe, but I did. The rich nutty flavor mixes perfectly with the sweet, smoky tomato base. This also makes a perfect vegetarian entrée for a summer cookout if you use anchovy-free Worcestershire sauce.
I love potato salad. It makes for the perfect side dish, or snack, but can also end up turning into a meal all on its own. While it’s great in its traditional form, I’ve always thought that earthy potatoes and buttery peanuts go well together so I came up with this take on the classic. Nutty, sweet and with a range of textures from crunchy to crispy to creamy, this isn’t your grandma’s potato salad.
Although there’s no mayo in it, it has plenty of richness thanks to the olive oil and peanut butter. The celery and bits of peanut in the Crunch Time peanut butter add some great texture to the salad and the cranberries not only make the potato salad colorful, they add just a hint of sweetness.
So as you dust off the barbeque and get the picnic basket out of the attic this Memorial day, consider giving this nutty take on potato salad a try!
Mother’s Day is coming and I can’t think of a better way to show my mom love than with chocolate. Smooth, creamy, and chocolaty pots de crème with an added boost of dark chocolate peanut butter! I’m pretty sure this will make up for those disastrous moments in the kitchen when I was little.
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.
This sweet and spicy vegetarian wrap is an unexpectedly delicious option for lunch. Packed with antioxidant beta-carotenes from the sweet potatoes and plenty of protein from the crunchy peanut butter and tangy yogurt, it’s a great alternative to standard meatless fare. Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots and be sure to leave the skin on for added nutritional benefits.
When it comes to breakfast recipes, I always like for there to be some kind of redeeming quality to the dish. It makes me feel good to start the day off right. That all sounds terribly boring, but I strongly believe that wholesome and decadent do not have to be mutually exclusive. When good, real ingredients are involved, it gives you a bit more license to have fun. These peanut butter oatmeal pancakes hit every mark on my little personal breakfast wish list—protein from the Old Fashioned Smooth peanut butter (my absolute favorite!) keeps me full throughout the morning, while the whole grain oats and flour add plenty of nubby texture and flavor. Topped off with a couple pats of good sweet cream butter and a generous drizzle of real maple syrup, it’s an absolutely perfect start to the day.
The great thing about breakfast is that both savory and sweet inspiration work well. Carrot cake inspired this dish, but even so, it’s full of healthy things and only subtly sweetened; really I based it on carrot cake just so I could get an extra veggie in at breakfast.
For this recipe I made coconut milk by blending shredded unsweetened coconut with water. I left the coconut bits in the milk (to give the pudding more texture)
I spent many weekends at my grandma’s house when I was growing up. She was, like many grandmas, full of surprises and always managed to make you feel special. We’d spend the day in her garden, we’d bake cookies, she’d teach me card games, and how to knit. In the morning I was always greeted by the scent of breakfast coming into where I slept and many times it would be her special coffee cake recipe. Inspired by hers, I’ve created a peanut butter and oat version that’s a reminder of those special days I’ll always treasure.
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.
One of my favorite quick breakfast meals is a piece of toasted cinnamon raisin bread with warm, gooey peanut butter on top. I used that as the inspiration for this dish and added in the Greek yogurt to make it more nutritious. As a busy mother of two, I often need an on-the-go breakfast and this pizza is perfect for that. But it’s not just for me. My family and I enjoy this pizza as an en route breakfast while traveling to our favorite weekend hiking trails
There’s just something about waking up to a breakfast of freshly baked scones. Inspired by a recipe that my Mom used to make for me and my brothers, these Oat and White Chocolate Peanut Butter Scones are light and flaky and make any morning worth getting out of bed for.
Flaky layers are filled with dried cranberries, thick rolled oats and smooth creamy white chocolate peanut butter to provide a unique and tasty meal. Easily made in advance, these scones can be rolled out, cut and frozen and then baked fresh for a great breakfast even during your busy workweek.
There’s something about the combination of peanuts, sesame and five-spice that reminds me of my childhood. Growing up Asian in the Midwest gave me a skewed sense of food, where the authentic Chinese cuisine that my mom made clashed with the Midwestern meat and potatoes food of my friends. I often times had to sneak sweets into the house, and Halloween was always a huge treat for me.
Yet we always seem to have these peanut sesame candies floating around the house. They only came out when the guests arrived, but I loved their sweet deep crunch. Making them at home is a snap.
Easter has always been about chocolate for me: Dark chocolate, milk chocolate, white chocolate–it’s all delicious. I’ve always been intrigued by the pairing of chocolate with savory ingredients; White Chocolate Wonderful has just the right amount of sweetness to pair well with fresh spring asparagus and ripe cherry tomatoes, taking the salad course to the next level.
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.
One of my favorite weekend breakfasts is a plate full of warm cinnamon rolls and fresh fruit with coffee on the side. This twist on my regular cinnamon rolls has the classic flavors of a peanut butter and jelly sandwich, rolled up into whole grain dough, and drizzled with a tangy yogurt and peanut butter glaze.
I love making pancakes on weekend mornings, but I often find I’m hungry just an hour or two after eating them. This recipe is different! Not only do these pancakes offer a delightful flavor twist, they’re also packed with protein thanks to the addition of the yogurt and peanut butter, so just a few of them will keep you feeling energetic all morning long. And if you’re lucky, you’ll have some leftover Chocolate Yogurt Cream for fruit (or finger!) dipping later in the day!
My recipe for Mighty Maple Peanut Butter Yogurt Scones was inspired by an unforgettable cranberry yogurt scone that I tasted a few years back at a bed and breakfast in Vermont. This time my scones incorporate one of my absolute favorite ingredients: peanut butter! The combination of whole wheat flour, maple syrup, French vanilla yogurt, and maple peanut butter creates a slightly sweet yet hearty scone that will start your day off on the right foot!
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!
I’m sure you all remember “those kids” in the cafeteria that constantly tried to trade their PB&J sandwiches for your stuffed crust pizza or chicken nuggets. I was not one of those kids, being an avid lover of peanut butter and jelly ever since I was strong enough to open a jar. When I began to brainstorm ideas for this contest, I came across Julia Child’s recipe for a baked yogurt tart and immediately felt inspired. Here’s my version with a deliciously comforting PB&J spin. It’s quick,healthy, and sure to make you feel like a kid again!
A morning bowl of oatmeal is routine in my kitchen and more often than not it includes peanut butter and banana — a classic and delicious combination. For those mornings when I want something extra special or I have company in town, I serve baked oatmeal. Warm and comforting, you’ll enjoy the tender oatmeal, crunchy nuts and soft baked fruit on the bottom. Peanut butter is mixed right in and the result, if you can imagine, is like a warm piece of banana bread smeared with a generous helping of peanut butter. It’s truly a breakfast worth waking up for and helps start my day right!
I had my first spring roll almost 10 years ago and still love the crunch of fresh vegetables and herbs paired with a peanut dipping sauce.
This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.
Sweet potatoes are a great way to upgrade potato salad, both flavor-wise and to give it a nutritional boost. Whether you’re making traditional potato salad or giving this version a try, roasting the potatoes first caramelizes them slightly, intensifying their flavor without allowing any nutrients to be lost to cooking water. The addition of kale further increases fiber, vitamins and minerals, and a peanut dressing ties it all together. The addition of Parmesan cheese is optional, but interesting, adding a new slightly salty dimension to the dish.
This dish will make a terrific side to any Thanksgiving menu!
When Peanut Butter & Co. first approached MyLifeRunsOnFood.com about developing recipes, my initial inspiration were cuisines from Africa, Asia, the Caribbean, and Latin America. And they all have this vegetable in common: the yucca. In addition, most of these cultures frequently use peanuts in their recipes. So I found a delicious way to combine these ingredients. Instead of frying yucca in this recipe, I baked them instead. And then I created two peanut butter dipping sauces — the sweet pineapple peanut sauce is made with The Bee’s Knees peanut butter and the spicy tomato peanut sauce is made with The Heat is On flavor.
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.
When I converted to a vegetarian lifestyle six years ago, I began experimenting in the kitchen with beans as an alternative protein source. Soon enough, I discovered the wonders of chickpeas—they offer a satisfying, almost butter-y taste, plus a generous dose of both fiber and iron. They pair well with spicy and sweet flavors, both of which are included in the recipe below. The sweetness of the mango and the spiciness of the peanut butter provide a mouthful of contrasting flavors and textures.
I love ordering the coconut milk-based soups at Thai restaurants, but sometimes they can be so heavy. This soup is hearty, flavorful, but still light! And it’s ready in a flash.
Peanut butter has long since been established as a part of party fare—peanut butter snack mix, peanut butter cookies, peanut butter pretzel nuggets. While all these foods provide plenty of flavor, they also often provide large amounts of sugar and unhealthy fats. Below you’ll find two recipes with enough flavor and nutrition to satisfy any peanut butter-loving crowd. First, a unique hummus dip featuring a host of Asian flavors, with peanut butter, orange, and ginger. If you’re looking to turn up the heat at your get-together, then consider the spicy herbed yogurt dip featured here with cayenne-spiked peanut butter and cilantro.
I’ve been making Curried Carrot Soup for years – it’s a favorite of ours, especially during the cooler months. When I came across a spicy version from Moosewood Restaurant, I just had to marry my soup with theirs and make this version using Peanut Butter & Co. The Heat is On peanut butter, which makes this soup so simple to put together. If you like a lot of heat, replace the Old Fashioned Smooth peanut butter with an equal amount of The Heat is On. Since this soup will be pureed, there’s no need to waste time perfectly chopping your veggies. Make it easy on yourself and use your food processor
When I first discovered Peanut Butter & Company products a few years ago, it didn’t take long for me to invest in a copy of their cookbook. Upon perusing the sandwich section, I discovered a combination that delivered both the sweetness and spiciness I often crave—The Heat Is On peanut butter with pineapple preserves. I loved this flavor duo so much that I decided to combine it with yet another of my favorite ingredients—tofu. The result of my experimentation is the high-protein, high-flavor dish you see below.
The inspiration for this sandwich comes from my favorite flavor pairing of chocolate and fruit. In this recipe the rich chocolate peanut butter is combined with the naturally sweet pear to make a delicious toasted treat. When making this I purposely don’t go overboard with the peanut butter, only adding a thin layer to the rustic bread so that it doesn’t overwhelm the flavor of the fruit. It is a great sandwich for adults and children alike.
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 […]
When I was growing up, my mother had a stand-by baked good recipe that took less than an hour to prepare but always received rave reviews—graham cracker brownies. While her recipe is delicious, it features processed graham crackers, sugar-laden condensed milk, and chocolate chips. I set out to re-create this dessert with slightly healthier ingredients, substituting whole grain graham crackers, evaporated skim milk with a moderate amount of sugar, and nutrient-packed peanut butter. The result is a dessert with a cookie-like texture, sure to please anyone with a […]