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.
These golden brown corn dogs get a peanut butter makeover with the addition of Mighty Maple peanut butter to the corn bread batter.
The fried crunchy breading, the sweet peanut butter flavor, and the saltiness of the dogs can make you feel like you’re eating a fun treat from a carnival concession. Dip them in a peanut butter mustard mixture for even more flavor.
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.
Cook up a batch of bacon, save the grease, and grab a little Mighty Maple peanut butter and you have the fixings for a real treat!
These flaky biscuits are obviously great for breakfast and brunch as is but could also make any chicken biscuit sandwich a winner.
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.
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 maple peanut butter dressing is made with the warm residual grease from frying bacon. Mighty Maple peanut butter is added straight to the pan creating a warm creamy texture with the bacon fat. Served over a bed of baby spinach and bacon with sliced apples and butter toffee peanuts the result is a delicious union of smoky, salty, and sweet flavors.
Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.
Bring a precooked spiral ham to the next level of delightfulness with this maple peanut butter glaze made with only a few ingredients including maple syrup, Mighty Maple peanut butter, and butter. The sweet glaze is poured over the ham after it has sat in the oven for an hour. The caramelized glaze pairs deliciously with the salty ham for a delicious balance of flavors.
Save the extra glaze as a condiment for leftover ham sandwiches!
Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Mighty Maple peanut butter in lieu of the miso for a quick Asian-inspired marinade. Think of it as a sweeter, mellower, peanuttier take on Japanese-style miso glazed salmon.
It also makes for a great sandwich filling, particularly when it’s paired with crisp quick-pickled slices of cucumber and a generous pinch of fresh cilantro to help offset its sweetness. This definitely isn’t your mama’s salmon sandwich!
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!
Five-spice is made with a rotating cast of characters depending where you are but in this recipe Caroline Wright grinds together star anise, cinnamon, fennel, black peppercorns, and cloves.
The spice blend is added to a simple peanut butter cookie recipe made with maple peanut butter. Before baking, the dough is rolled into a sugar-spice mixture using a portion of the five-spice.
With the spiced flavor and the maple peanut butter echoing the sort of molasses flavor spice cookies are known for, you can think of this as a peanut butter cookie that went through a gingersnap-type makeover.
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!
Forget trick or treat… these plump homemade doughnuts are all treat, with their combination of fluffy pumpkin-spice yeasted dough, sweet peanut butter pudding filling, and a bright orange pumpkin glaze. To transform them into jack-o-lanterns for your Halloween party, all you need is a couple of tubes of black gel icing and a steady hand.
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!
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!
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 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!
Poutine may very well be Canada’s unofficial dish. Originally concocted in a Quebec greasy spoon in the 1950s, the now-legendary combination of crisp French fries topped with cheese curds has found its way onto menus coast to coast, from fast food joints to high end restaurants.
There are even restaurants with an all-poutine menu that serve up endless variations on the theme, including some rather intriguing multicultural variations like Greek, Italian and Butter Chicken.
This version travels all the way to Southeast Asia for its inspiration, by pairing fries and cheese curds with a rich satay sauce featuring Mighty Maple peanut butter. (I couldn’t resist… Canadians and maple syrup have something of a history, after all.)
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.
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 you think about Canadian cuisine what comes to mind? You could be chomping down on Tart de Sucre in Quebec, Nanaimo Bars in British Columbia or Butter Tarts in Ontario. Or do you think of something more seasonal like cranberries, spot prawns or furled fiddleheads? No matter the season true Canadian cuisine can be found every time we visit our local farmers markets, farm stands or local grocers and depends heavily on our ethnic roots from province to province.
Living in British Columbia we thrive on “West Coast Cuisine” which is essentially just utilizing the very finest local gastronomic delights fresh from the ocean, the oven or the field… just as they do in every province and territory across the country. If you asked a Canadian in Halifax, Nova Scotia or Saskatoon, Saskatchewan to define what they eat on a daily basis you would have two different answers. Ask your neighbor what they had for dinner last night and see what the ethnic influences are. Like everyone else we use what’s in our backyard and cook with what’s around us.
This burger utilizes what I found available this time of year…firm, full-flavored sockeye salmon from the West Coast slowly baked with a maple syrup and Maple flavored peanut butter glaze. Top it off with a seasonal slaw and what could be more Canadian than that!
Peanut butter and squash might not seem like the most obvious flavor pairing, but it works beautifully in this golden-orange soup – especially when it’s Mighty Maple peanut butter, which adds a hint of sweet maple syrup that enhances the natural sweetness of roasted butternut squash.
My first instinct was use curry paste as the spicing in this soup, but I decided to travel a little further along the Silk Road to settle on a traditional Moroccan blend instead. Known as ras el hanout, this aromatic mix of warm spices combines with a dash of Spanish-style smoked paprika to give this otherwise humble soup a distinctly exotic twist.
The end result is a slightly sweet, slightly smoky, slightly spicy and entirely satisfying soup to warm you up on a crisp fall day.
Chicken and waffles seems to be all the rage right now, and while I have yet to have it at a restaurant, I decided it was time to make my own version at home. These chicken bites are breaded and baked, nestled on a golden buttermilk waffle, and drizzled with a maple peanut butter and honey glaze. Breakfast, lunch, or dinner – it doesn’t matter when you make these. Just do it!
Ahhh… banana bread, the staple of every household that has bananas gone slightly too far. It seems like a last resort baked good, but banana bread is actually quite the treat in our household, as we rarely have bananas around. The combination of bananas and peanut butter is a natural one (thanks Elvis!) but the addition of a few spices and some chocolate chips really ups the game. Of course, using Mighty Maple also adds that touch of earthy maple syrup flavor which goes so well with the banana bread. Soon you’ll be buying bananas and impatiently waiting for them to sweeten up for this updated classic baked good.
Banana bread is a quick batter bread, meaning you throw all the ingredients into a pan, stick it in the oven and let it bake to a golden brown loaf. The addition of Mighty Maple peanut butter, spices and chocolate chips elevates this quick bread recipe into something magical that will have you clamoring for more. I used whole wheat flour and bread flour to give the bread a little more substance, but feel free to substitute an equal amount of all purpose flour in it’s place, just be aware the bread will come out more cakey and less bready.
This coming Easter holiday season, if you’re looking for recipes that seem extra special but don’t take hours to prepare, you’ll love this recipe. Lamb chops seem like a fancy special-occasion dinner entree, but in reality they take under 10 minutes to prepare, and if you do the math, may cost less than take-out! These chops are quickly seared in a hot pan, then topped with a curried peanut sauce. Try French-cut chops, which still have their long, handle-like bone, if you want to make lamb “popsicles” to serve at parties (serve the peanut sauce alongside for dipping); if they’re destined for dinner, serve chops with rice or potatoes and a side of something green – sauteed spinach or kale, broccoli, asparagus or green beans.
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!
One of my all-time favorite sandwiches is the “gobbler.” This sandwich can consist of any permutation of Thanksgiving leftovers, but my ultimate combination absolutely must include turkey, homemade whole berry cranberry sauce, and mashed sweet potatoes. To be perfectly honest, I don’t reserve the gobbler only for the day after Thanksgiving… I enjoy it throughout the year using either sliced deli turkey or poached chicken breast meat. Although my interpretation of the gobbler is real close to sandwich perfection, the unique, but absolutely delicious addition of maple peanut butter seals the deal because — let’s face it — doesn’t peanut butter make everything better?
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!
It’s no secret that peanut butter and bread are a pretty perfect pair. That’s probably why this soft challah recipe, which has plenty of Mighty Maple peanut butter baked right into the dough, is so incredible! Sweet, buttery, and with a subtle peanut flavor it’s wonderful for sandwiches or simply toasted with a generous spread of salted butter. The leftovers also make a fantastic French toast; in fact, make sure you reserve at least a few slices for precisely this purpose. This nice twist to a favorite classic [...]
Waffles are in regular rotation in our house – they’re a must on weekends, and leftovers are frozen to pop into the toaster on more rushed weekday mornings. The addition of peanut butter boosts protein, which helps the boys get through long school days. If you don’t have Mighty Maple or The Bees Knees peanut butter, Smooth Operator or Crunch Time works well too – just add a tablespoon of maple syrup, honey or brown sugar to add a touch of sweetness.
Homemade granola is so much tastier than store-bought. And homemade granola with maple peanut butter? What could be better! My favorite way to eat this is on top of plain yogurt with fresh berries, but it’s also fantastic blended into smoothies, on ice cream for dessert, and mixed into pancake batter.
Pop tarts were one of my favorite treats as a child, and are now one of my favorite things to make at home. They are so simple to throw together and make a tasty breakfast or snack! Here I use my favorite pie crust recipe, from Martha Stewart, but you could definitely substitute store bought in its place.
This decadent pasta dish pairs Mighty Maple peanut butter with moist baked chicken. When sealed into ravioli and cooked the peanut butter and chicken swirl together, making each bite of this meal a meltingly rich treat. I love any kind of pasta, and so does my daughter, so these are particularly popular at our house.
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’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 [...]