This Easter, I urge you to peanut butter and jelly–but not in the expected sandwich way. I’m talking about making homemade peanut butter jelly beans.
It isn’t easy to improve a candy icon. But in the case of the jelly bean, I must humbly submit that I’ve done a pretty good job at raising the bar, with a little help from the peanut butter and honey powerhouse that is The Bee’s Knees.
The recipe evolved from the simple theory that peanut butter makes everything better. Seriously–try thinking of something it doesn’t improve. Don’t worry, I’ll wait.
Turns out, jelly beans are no exception. Of course, homemade jelly beans are already superior to their sweet yet bland commercial counterparts, with a fresher flavor and more tender texture. Adding sweet, rich, creamy peanut butter kissed with honey into the mix makes them a thoroughly craveable treat, and takes jelly beans from filler candy in your basket to an Easter bunny approved treat, delicious in their own right.
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!
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.
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.
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)
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!
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.
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.
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.
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!
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.
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.
These cute little balls are packed with a hearty dose of protein from the eggs, chickpeas, peanuts and the peanut butter; not to mention the addition of fabulous fiber from the oats and cranberries. I use dry chickpeas to create maximum flavor, but you can certainly use canned chickpeas if you are in a time crunch. I serve this tasty bite-sized snack to kids after school with jam as well as to my adult clients and friends with plain Greek yogurt and a sprinkle of cinnamon for a trendy appetizer with colorful toothpicks.
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.
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.
Living in a tiny New York city apartment with no outdoor space has taught me a few tricks. One of them was that it is possible to smoke things inside your house without setting off fire alarms (though your smoke detectors may go off).
It’s a relatively straightforward process that involves sealing some sugar, tea and rice in a pot along with some meat and getting it hot enough that the sugar starts to burn. This in turn causes the tea and rice to give off a wonderful aroma, which the meat absorbs like a sponge.
Paired with a honey peanut butter sauce, scallions and cucumber, the smoked duck makes for a great snack or first course to a meal, and most of the work can be done ahead of time.
While you should be able to find unfilled Chinese steamed buns in the freezer section of most Chinese grocery stores, if you’re not able to find them, this would also be good in brioche hamburger buns.
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.
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.
The combination of lemon and peanut butter isn’t necessarily the first thing people think of in terms of flavor combinations. Sure there’s the banana and peanut butter combo that Elvis made famous, chocolate and peanut butter combo that Reese’s made into a treat and the grape jelly and peanut butter combo that every school kid loves, but lemon and peanut butter isn’t an automatic combo. That’s sad, because the tart bright flavor of lemon really pops against the earthy salty sweet peanut butter.
In the end, I brought a batch of these bars to a party down in Los Angeles that I was helping to host, and my friend Sara had taken a bar while I was preoccupied with hosting duties. As I mixed and mingled amongst my friends, Sara cornered me and told me in no uncertain terms that “These. Bars. Are. The. Best. Thing. Ever.” And yes she said it with periods between each word.
The secret with the bar is the honey. The sticky floral sweetness is the link between the lemon and the peanut butter. The Bee’s Knees has the honey already mixed into it, so all you need to do is add a little extra honey to the lemon curd and you’ve got a lemon bar that has people using superlative words. They’re that good.
I like to serve the lemon bars from the refrigerator, cold and refreshing like a glass of lemonade on a hot day. That said, they’re equally fantastic at room temperature, a little more gooey, a little sweeter (the cold cuts the sweetness), and perfect with an evening cup of tea or coffee.
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.
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.
Sandwiches, to me, are the perfect lunch. This one I could eat every single day. It’s filling, quick to prepare and oh so tasty. One could even call it the bees knees! It’s a grilled chicken breast, topped with a jicama & apple slaw with peanut butter dressing. The sweetness of the slaw works perfectly with the chicken. Enjoy!
I first became hooked on scones when I was living in Scotland. I ate one almost every day! These days they are more of a treat for me, I only make them once in a while. Scones are great for breakfast or served with afternoon tea. I love the way these have such a unique flavor because of the honey in the peanut butter. They are best accompanied with a hot cup of coffee or glass of cold milk.
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.
A restaurant near my house serves grilled salmon with sweet chili and peanut paste, and I can’t help but order it every time I go. I know what you’re thinking: peanut butter and salmon? Not the first combo that comes to mind when you’re planning dinner. But I promise, it works. After one bite of this recipe, I think you too will be convinced.
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.
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.