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!
Liven up a classic pumpkin cheesecake with a Dark Chocolate Dreams peanut butter swirl!
This recipe is made with a chocolate crumb base, smooth, velvety pumpkin cheesecake, and dollops of chocolate peanut butter batter swirled throughout the cake before baking. The peanut butter keeps the cake creamy and its peanutty chocolate flavor complements the earthy notes of the pumpkin.
This may be the only dessert you’ll need for Thanksgiving!
Just like traditional baklava, this dessert is made with layers of phyllo dough and butter, then baked and drizzled with sweet syrup made from honey, sugar, and water. The twist comes from the filling where instead of using chopped nuts and sugar, the phyllo dough is layered with warm crunchy peanut butter mixed with a touch of cinnamon.
The crunchy peanut butter not only adds texture but also tempers the sweetness that baklava is known for!
Celebrate Peanut Butter Lover’s Month with Triple Peanut Butter Cupcakes!
The cupcake batter is blended with peanut butter and peanut butter chips, and topped with a sweet, creamy peanut butter frosting after baking. A garnish of peanuts and sea salt adds some extra nutty crunch.
This cupcake is the perfect peanut butter trifecta!
Caroline Wright teaches Alejandra Ramos how to make peanut butter caramel with sugar, water, cream, and Smooth Operator peanut butter to use as coating for apples. The peanut butter adds a smoother, silkier texture as well as a delicious, nutty flavor to the caramel. The apples are rolled into chopped peanuts after dipping but you may also use or add other confections like chocolate chips, crushed candies, or coconut flakes to roll them in.
White Chocolate Wonderful takes a walk on the savory side in this peanut butter pumpkin soup recipe. Caroline Wright shows Alejandra Ramos how she first caramelizes a mixture of peanut butter, onion, garlic, and spices before adding canned pumpkin puree, freshly cubed pumpkin, and chickpeas to complete the soup. Garnished with mint, pomegranate.and a drizzle of olive oil, this fall recipe boasts some bold flavors. While you’re shopping for your porch pumpkins pick up an extra to make this hearty and comforting soup.
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!
The secret to these fantastic muffins is the peanut butter and cinnamon incorporated into both the streusel topping and the muffin portion. The awesome streusel topping contains ooey, gooey Cinnamon Raisin Swirl peanut butter mixed with the flour, butter, and extra cinnamon. It gets even more exciting beneath the streusel surface – one finds buried Cinnamon Raisin Swirl treasure baked right into the moist, cinnamon-y cake.
This simple, easy to make pancake recipe gets jazzed up with some mixed berries. Instead of topping them with traditional sugar or maple syrup, the pancakes are served with a milk jam made with peanut butter, sugar, and milk. The use of Mighty Maple peanut butter in the milk jam makes these pancakes so appealing for cool weather mornings!
In memory of Elvis Presley who passed away on this day back in 1977, I’ve whipped up this decadent cake which brings together a few favorite peanut butter pairings like chocolate, caramel and bananas. It’s pretty enough for a party, and for sure one Elvis would have enjoyed!
So you got the grill out and you miss your peanut butter fix. (Been there!) Don’t fret—make these simple s’mores for dessert and you’ll please the whole crowd! The grill temperature for s’mores is best when the fire is dying down, so it’s the perfect way to end your meal.
Ginger dressing: perhaps you love it because it generally accompanies the complimentary salad at Thai restaurants, or because of its refreshing, gingery bite. Either way, this peanut-buttery version is going to become your newest favorite fix.
March is National Peanut Month and I thought of a recipe that’s easy enough but also festive enough to help celebrate our favorite legume!
Peanut butter and jelly are long-time friends, as are jelly and doughnuts. I brought these old friends together to party in this recipe, and didn’t know how sweet the result would be until I tried it. The peanut-buttery dough is delicious—characteristically light like any of your favorite yeasted doughnuts, but with that crave-able peanut butter kick—and is brought to a whole other level when filled with grape jelly. It’s a match made in comfort food heaven.
Peanut butter adds a savory richness and depth to many of my favorite dishes from around the globe. Among them is this stew, which uses peanut butter to round out the acidity of the tomatoes and pair up with the sweet potato. You’ll be surprised how comforting this savory stew is—it’s rich, simple, and a must for the peanut fan in all of us.
Try this new take on the latest trend in sandwiches, the Thai Banh-Mi. With quick-pickled veggies and a savory Asian flair, these sandwiches are sure to kick any sandwich boredom out of your lunchbox.
In the comfort food universe, the worlds of peanut butter and fried chicken have collided in this recipe. The Bee’s Knees peanut butter—with a tinge of honeyed sweetness—brings a bit of sass to this spiced fried chicken in the form of a delicious, rich marinade. The resulting chicken is incredibly tender, spiced and a little nutty.