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.
Recipes Posted by Jessie Oleson:
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)
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.
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.
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!
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!
Easter Candy has come a long way. When I was young, it seemed as if it was a matter of chocolate bunnies, jelly beans, and your choice of creme eggs or mini eggs in terms of treats. Then…along came the peanut butter egg. A delectable nugget of sweetened peanut butter coated in rich chocolate, it rocked my Easter basket and my world. Here’s a homemade version of a store-bought treat, made yet awesomer by incorporating peanut butter in the filling and the topping. A word of advice? If you’re creating these confections for a crowd, please make a double batch. They’re seriously that simple, that addictive, and that good.
I’m not saying that you should totally ignore chocolate on Valentine’s Day. But…why not also include a cake that is more fun to make with a partner: the Peanut Butter and Jelly Roll! If you’ve ever made a Jelly Roll cake at home, you know that it can be hard to handle the rolling of the cake while baking solo–so why not employ your Valentine with this most delicious task? You’ll be rewarded with a delicately spongy cake which gives way to a rich, deliciously smooth white chocolate peanut butter filling, beautifully paired with sweet strawberry jelly. Bonus points if you roll it into the shape of a heart! This is an adaptation of a classic Jelly Roll recipe I discovered in Taste of Home.
Millionaire’s shortbread pretty much rules. I mean, it’s shortbread, already buttery bliss all by itself, rendered awesomer by topping it with caramel and chocolate for what amounts to a triple-threat of delicious. It makes for a treat so rich you can kind of see where it gets its name.
But of course, with inflation being what it is, why stop at a million when you can have a billion? And so I present Peanut Butter Billionaire’s Shortbread, wherein two types of peanut butter is added to it and its awesome quotient is upped exponentially.
First off: how do you say the name of these cookies? I say it “alf-a-hore-ay” and nobody’s ever looked at me funny, so go ahead and use my method. The alfajor (alfajores, plural) is a delectable type of crumbly cookie, commonly sandwiched with indulgent dulce de leche, which is very popular in South America. But like most things, it gets even better with a little peanut butter! This version includes peanut butter both in the cookie dough and mixed with the dulce de leche filling, making for a delectably addictive caramel peanut buttery treat.
Recipe notes: you are welcome to make your own dulce de leche (in fact, I applaud you if you do), but I found that the store-bought kind works just fine. Also, traditionally these cookies are dusted with confectioners’ sugar before serving, but I didn’t like what it did to the cookies’ texture, so I went without.
If you’re like me, two words generally come to mind when faced with recipes for Parisian macarons: “Too hard.”
But really, they need not be so scary. This unfussy version is easy as can be, and doesn’t require piping or weighing your ingredients. The result might be a bit more homespun than Pierre Herme, but they’re decidedly delicious nonetheless, with cloudlike cookies which give way to a substantial smear of comforting, creamy white chocolate peanut butter and sweet preserves. Perhaps Santa would like these on his plate instead of the usual (just a thought)!
Gooey Butter Cake is the pride of St. Louis, MO and proof that sometimes a mistake in baking can lead to a beautiful new invention. Now, for a long time I held the belief that “Gooey Butter Cake” was the most beautiful cake-name in the world, but now I know that it’s not true–the best one is Gooey Peanut Butter Cake. It’s also proof that a classic can sometimes get even better: adding White Chocolate Wonderful peanut butter to both the crust and the filling adds a beautifully nutty note to this sweet, rich, and utterly indulgent treat.
Everyone knows that chips and salsa are a delicious precursor to a Mexican meal.
But what about giving them a sweet and spicy and rich peanut butter makeover to continue the party post-dinner?
It’s time to introduce Cinnamon Raisin Swirl Peanut Butter Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent peanut butter, brown sugar and butter mixture and baked until crispy, then served with jam or preserves. It’s a snap to prepare and makes for some sweetly addictive eating.
Looking for cookies to serve during your July 4 festivities? Bake this cookie that creates an explosion of flavors in your mouth, of the sweet-savory kind. The sweet drop cookies are nicely contrasted by the saltiness of the chips, but get a fascinating flavor dimension from the nutty Smooth Operator peanut butter. One bite and even doubters will be singing a new story.
Oh, I’m sorry. Are you still eating regular pasta, like a jerk?
Time to get with the program: I’m talking chocolate pasta. It’s readily available online, and it’s well worth the investment.
But even an inherently perfect product like this can stand to become slightly awesomer, and so I propose Chocolate Pasta served with peanut butter cookie “meatballs” and a rich, crunchy peanut butter buttercream sauce. It may not be pretty, but it tastes like heaven on a plate. In fact, the only thing that might make it better is a thick slice of buttered pound cake on the side.
Lastly, this makes a swell April Fools’ dessert for someone or some people you love to have fun with!
As any leprechaun knows, the journey to the end of the rainbow can be pretty long and arduous. And while the treasure at the end of the line is totally sweet in the figurative sense, the fact is, gold does little to satisfy the physical appetite. These truffles, however, comprised of a sweet filling with crispy cereal and creamy, rich peanut butter and generously coated with festive green candy coating, are worth their weight in gold when it comes to a satisfying St. Patrick’s Day snack–delicious for humans and leprechauns alike.
Inspired by the flavors of the King’s favorite sandwich, the Elvis Whoopie Pie is kind of like the hip swiveling, larger than life version of the traditional treat.
Comprised of two fat, cakey banana cookies sandwiched with a lavish amount of honey peanut butter buttercream, these substantial treats are then studded along the sides with bits of bacon, forming a sweet and salty masterpiece that is truly fit for a king.
Don’t get me wrong–Thanksgiving has a lot going for it food-wise. But sadly, the traditional offerings are extremely lacking in rich, delicious peanut butter.
But what if–just what if–you combined classic Thanksgiving flavors with a peanut butter cookie crust?
I wanted to find out, and so I prepared a thick Mighty Maple peanut butter cookie crust, which I then filled with a mixture of tart, unsweetened cranberries and crunch pecans, all topped with a thick, brown sugary, pecan pie-inspired filling. The result? Total magic: the tartness of the cranberries is perfectly balanced by the richness of the peanut butter and pecans, and the maple and sugar contribute plenty of sweetness. It’s a flavor combination to be thankful for, indeed.
There are probably foods out there that aren’t improved by being served on a stick, but none come to mind at the moment.
But which one is the most fun to serve around Halloween? My vote goes to these peanut butter cookies on a stick. They’re part trick, decorated to look like pumpkins–but they’re even more treat, with a rich, cakey texture and rich, peanut buttery flavor that is far more delicious than any fun-size candy bar could ever hope to be.
There’s nothing like a delicious Baby for breakfast.
I’m talking, of course, about the Dutch Baby, a dramatically puffy oven pancake with a light, souffle-like texture and delicate, sophisticated flavor. For all its fancy appearance, it couldn’t be easier to make, and is rendered even more delightful when you add a healthy dollop of rich, creamy peanut butter. While any type of creamy peanut butter will work, I say go all the way and use Dark Chocolate Dreams Peanut Butter–it adds a decidedly decadent edge to this breakfast beauty.
Nanaimo Bars are quite possibly one of the most perfect foods out there (and certainly one of Canada’s finest exports), comprised of a dense, chocolaty crust, a dreamy middle layer of custardy buttercream, and a thick slab of chocolate on top as a crowning glory. But what happens when you add peanut butter to all this awesome? What happens, friends, is that you get an indescribably rich, irresistible, salty-sweet dessert experience–the type of dessert that a chocolate peanut butter cup wishes to be when it grows up. As [...]