Kare Kare is a traditional Filipino stew which is normally made with oxtail and vegetables simmered in a rich peanut butter sauce.
While the real deal is absolutely delicious, it’s also rather time-consuming and requires a few ingredients that you might have trouble finding unless you happen to have a Filipino market nearby.
For the rest of us, I’ve concocted this quicker and easier version using boneless skinless chicken thighs that can easily be made on a regular weeknight using ingredients any well-stocked supermarket should carry. It’s fresher and lighter than the original, but no less delicious, and it comes together in just a little over half an hour.
The characteristic golden-yellow of proper kare kare comes from annato paste, which is sold in many Latin American, Mexican, and Filipino markets. Don’t sweat it you can’t find it, though – turmeric is a perfectly good substitute, albeit not an authentic one.
These shortbread cookies are perfect for the holidays! Packed with mini chocolate chips and buttery flavor, this peanut butter shortbread has an indulgent salty-sweet taste you’ll love! All of the ingredients are mixed in one bowl, so it’s a great recipe for making with kids. This hearty treat is sure to please your holiday guests and also makes a yummy gift.
These gluten-free cookies are incredibly easy to make and use only one pot, so they’re great to make with kids! The tart dried cherries provide a nice contrast to the chocolate-y flavor of the cookies. Since there’s no baking involved, these tasty treats are ready to enjoy in no time!
Peanut butter adds an American twist to this classic French pastry. Instead of the more traditional ground almonds, peanut butter is added to the batter which give these madeleines a subtle yet distinctive nutty taste. Madeleines are at the intersection of cakes and cookies, so they’re sure to make fans of both happy!
If you need a little Christmas, right this very minute, then this peanut butter snowball recipe is just the ticket to get you on a one way trip to holiday tastiness.
These cookies share the classic shape and crumbly texture of snowballs (also called Russian teacakes, Mexican wedding cakes, Armenian sugar cookies, bullets, and, oddly, moldy mice), but they have a taste that is full of peanut buttery goodness. Using crunchy peanut butter ensures good structure and offers enough bulk that they hold their shape; the lack of eggs and leavener keeps the cookies delicate, and distinctly different in character from the type of peanut butter cookies which are cross-hatched with the tines of a fork.
These cookies are a classic kissed with peanut butter to create a true holiday delight. Truth be told, though, I doubt anyone would turn these away at any time of the year!
When I think of holiday cookies, cut-outs always pop into my head first. My mom has been making regular cut-outs for as many Christmases as I can remember and they’ve always been a favorite. Maybe it’s the cut shapes or the pretty decorations; I don’t know, but there’s just something about this kind of cookie that is so festive.
Here I took cut-outs to the next level with a peanut butter makeover! These cookies are crispy outside, chewy inside, and bursting with peanut butter flavor. After eating them you might never want a regular cut-out cookie again (which is really saying a lot!). If you’ve never made cut-outs before, don’t worry because the dough is pretty easy to handle; I think once you see how painless they are to make, these might just become your go-to cookie.
Topped with a simple glaze and colorful sugar or sprinkles, these cookies are perfect for getting into a holiday mood!
I have a great chocolate cookie recipe that I just can’t stop messing with. My latest, and maybe greatest, variation is this peanut butter stuffed version. The outside cookie is rich and chewy, and the soft peanut butter center is a fun and delicious surprise. Make sure you have a tall glass of milk handy, and a few helpers to make sure you don’t accidentally eat them all yourself.