Glad to know I’m not the only one who thinks peanut butter and baked beans are a delicious combination. But I forgot to mention the best part! If you leave a comment on the recipe page on Peanut Butter & Co.’s All Star Recipe Blog you’ll be entered to win a jar of their deliciously sweet Smooth Operator peanut butter.
And speaking of peanut butter…
As soon as I made chocolate almond granola bars I knew I wanted to make a version using peanut butter. What goes better together than peanut butter and chocolate? But when I finally got around to making it, I thought of improvising and using white chocolate; if anything beats peanut butter and chocolate, it’s peanut butter and white chocolate.
White chocolate’s one of those things I don’t like so much on its own but goes great with just about anything. It adds a rich, buttery flavor to these granola bars that make them taste like they’re so homemade you grew the oats yourself.
Want to take these to the next level? Try using PB&Co.’s white chocolate peanut butter.
White Chocolate Peanut Butter Granola Bars
Prep time: 10 minutes
Cook time: 0 minutes
Ingredients(Makes 8 bars):
- 1/2 cup white chocolate chips
- 1/2 cup no-stir peanut butter
- 3 Tablespoons honey
- 1 cup oats*
- 1 1/2 cups rice crisps cereal*
- 1/2 cup roasted peanuts
- 1/2 cup raisins
- 1/4 teaspoon salt
*To make these granola bars gluten-free, make sure these two ingredients are certified gluten-free.
Method:
- In a microwave or over a double boiler, melt the white chocolate.
- Stir in the peanut butter and honey until smooth.
- Add in the oats, cereal, peanuts, raisins, and salt and mix until everything is completely covered.
- Line an 8 x 8 baking tray with wax paper. Dump the batter into the pan and press down into an even layer.
- Refrigerate the bars until they’ve hardened—about 20-30 minutes.
- With a sharp knife, cut the bars in half horizontally and into quarters vertically into 8 2 x 4 bars.
- Store in the refrigerator for up to 2 weeks.
These were a little more crumbly than the other granola bars I made for whatever reason. Make sure when you cut into them they’re extra cold and you use a sharp knife.
Peanut butter probably isn’t what you think of when you think of backyard barbeques or baked beans. That doesn’t mean they don’t go together like, well, peanut butter and jelly!
Today my fourth recipe goes up on PB&Co.’s All Star Recipe Blog and the theme is Summer grilling. I’m a sucker for slow-cooked homemade baked beans so I thought why not combine that with one of my other favorites, Smooth Operator peanut butter?
These beans are baked with onions, molasses, tomato, worcestershire sauce, and—of course—peanut butter. The flavor is nutty and warm with a sweet and salty tang to it. Imagine the best baked beans you’ve ever had only made better with Smooth Operator. It’s also easy to make gluten-free and/or vegan depending on what worcestershire sauce you use.
Hop on over and see the recipe! Like any baked beans, these aren’t going to win any beauty pageants but you won’t mind as you go back for seconds and thirds.
Anyone who’s been blogging for a while will tell you they cringe a little when they go look through old posts. Often when I go through the archives I find the photos aren’t great, the writing is awkward, and the recipe is poorly explained.
As much as I want to keep putting out new content, I also feel obligated to go back from time to time and put everything I’ve learned from years of food blogging back into those old recipes. So far I’ve started with some of my most pinned and shared recipes to freshen up and I thought I’d share them again since these are too good to sit in the archives and gather dust.
These chocolate peanut butter bars are one of my favorite desserts ever to throw together. With just 4 ingredients, it’s no hassle either. The last time I made these I used the banana peanut butter I made earlier in the month. I didn’t think it could get better than chocolate and peanut butter but it certainly can.
The healthy frozen s’mores parfait recipe was a Summer favorite last year and it’s already picking up steam again. Using banana “ice cream” as the base drastically cuts down added sugar and makes it great for the whole family. If gluten-free graham crackers weren’t so expensive, I’m sure I’d be eating these every night.
Last but certainly not least, paleo mug cakes never go out of stile. I thought I’d be eating less of them when the weather was warmer and hot desserts are less appetizing but I was very wrong. Again, with bananas as the sweetener and a good serving of protein and healthy fat, this isn’t a bad thing to be eating, either.
I hope sharing these helped someone find a new favorite. Hopefully I’ll continue digging through old posts and sprucing them up and one day I might even find a recipe that doesn’t use chocolate. Maybe.
When you start baking gluten-free, one thing you get used to is using anything for a flour-substitute. Gluten-free cereals are one of my favorites since you can use them in baked or no-bake desserts and the flavor’s always familiar.
Good ol’ fashioned corn flakes add a nice crunch and chewiness to traditional peanut butter cookies. The flavor is better than any bowl of cereal I’ve ever had.
If you don’t have powdered sugar but still want to give these cookies a special feel to them, drizzle melted chocolate on instead.
Peanut Butter Corn Flakes Cookies
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients(Makes 12 large cookies):
- 1 cup peanut butter
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 cup corn flakes(I used Erewhon brand)
- Powdered sugar for dusting
Method:
- Preheat your oven to 350 degrees.
- In a large bowl, mix together the peanut butter, sugar, egg, vanilla, and baking powder.
- Add in the corn flakes and continue mixing until the dough forms one large ball.
- Drop mounds of dough onto a greased baking tray(I used an ice cream scoop to form the mounds).
- Bake for 15-18 minutes until the cookies are firm to the touch.
- Remove from the oven and let the cookies cool completely.
- Dust with powdered sugar before serving.
These cookies beg to be eaten with a cold glass of milk or almond milk.
I’ve always wanted to make a banana flavored peanut butter. It’s no secret bananas and peanut butter go well together. But one of the problems of a banana flavored peanut butter has always been that bananas just don’t last once you peel them. What you need is a shelf-stable banana—something like banana chips!
This was a lot easier to make than I thought it would be. Both the banana chips and the peanuts pureed quickly. The flavor isn’t quite as banana-y as if you took a banana and mixed it up with some peanut butter, but for the convenience of having this in your pantry and ready to eat with a spoon at any time it’s plenty delicious.
After I made these I found out banana extract exists. If you can track that down in a local store, I would suggest using that in place of the vanilla extract. If not, don’t worry; the vanilla adds a subtle flavor that only enhances the banana without drawing too much attention to itself.
Banana Peanut Butter
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients(Makes about 1lb 2 ounces):
- 1 cup banana chips
- 1-2 Tablespoons oil
- 3 cups roasted peanuts
- 1/4 cup light brown sugar
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon salt
Method:
- Blend the banana chips in a food processor until they turn into a smooth puree. Slowly add in small amounts of oil to help them move along.
- Once the chips are pulverized, add in the peanuts, brown sugar, vanilla, and salt and continue blending for 5-10 minutes until it forms a butter-like texture.
- Add in extra crushed peanuts or banana chips if desired and fold them in.
- Move the peanut butter into a sealable jar. Store at room temperature for up to 2 weeks.
If you’re thinking this would be good on banana bread, I’m right there with you.
Happy Memorial Day! Hopefully you’re all set to relax on the beach, but if you’re in need of a quick appetizer or beach snack this might fit your bill.
I used to hate hard-boiled eggs(and by “used to” I mean about a year ago); the texture of the cooked yolks sort of freaked me out. And deviled eggs? Well, I’m a little suspicious of mayo still, so no thank you.
Thankfully at some point I saw the light(about hard boiled eggs—not mayonnaise. That’s still on my gross list). Instead of mayo, this recipe mixes the egg yolks with peanut butter, spices, and coconut milk for a light yet rich mousse-like filling. The peanut butter also boosts the protein in addition to being incredibly flavorful.
I used a frosting piper to fill the centers, but you could use a Ziploc bag with a corner cut off to get a similar effect.
Thai Deviled Eggs
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients(Makes 2 dozen):
-
1 dozen eggs
-
1/4 cup peanut butter
-
3/4 teaspoon salt
-
1 Tablespoon sugar
-
2 teaspoons rice vinegar(or white vinegar in a pinch)
-
1/2 teaspoon chili powder
-
1/2 teaspoon cayenne pepper
-
1/4 teaspoon paprika
-
1/2 teaspoon ginger powder OR 1/4 teaspoon fresh grated ginger
-
3-4 Tablespoons coconut milk(any kind of milk would do)
-
Crushed peanuts and extra chili powder to garnish
Method:
- Boil the eggs in a pot full of water for 9 minutes. Drain the eggs from the water and submerge in cold water to bring them down to room temperature.
- Peel the shells from all of the eggs and split them in half.
- Scoop out the yolks from the egg whites.
- Combine the yolks, peanut butter, salt, sugar, vinegar, and spices in a food processor and blend until smooth.
- Slowly add your liquid until the filling takes on the texture of a mousse.
- Either scoop the filling directly into the egg whites or use a pastry bag to squeeze them in.
- Garnish with peanuts and/or chili powder. Serve at room temperature.
Now go out there and enjoy the weather. But pack your deviled eggs first.
You know what’s a sign of a good cookie recipe?
When you consider not baking them at all and just eating the batter.
I couldn’t resist trying out this recipe when I saw it online. I mean—peanut butter, peanuts, peanut butter chips, and peanut butter candies? Where can you go wrong? The next time I was at the store I made sure to pick up all the mix-ins; I’m down for any excuse to keep peanut butter chips in the pantry. Always.
To make them gluten-free, I used my favorite and easiest peanut butter cookie batter; there’s no wheat(or even butter!) necessary for these rich, melt-in-your-mouth cookies. I’d recommend if you’re using a non-stir peanut butter to melt it slightly in the microwave before mixing it with the other ingredients.
Quadruple Peanut Cookies(adapted from this recipe)
Prep time: 10 minutes
Cook time: 18 minutes
Ingredients(Makes about 20 cookies)
- 1 cup peanut butter
- 3/4 cup cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup Reese’s Pieces
- 1/4 cup peanut butter chips
- 1/4 cup salted peanuts
Method:
- Preheat your oven to 350 degrees
- Combine all of the ingredients together evenly into a thick batter.
- Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray. Press down on the dough in a criss-cross pattern with a fork gently
- Bake for 15-18 minutes until the sides are browning.
- Remove from the oven and let the cookies cool completely before taking them off the baking tray.
These cookies don’t disappoint at all. They’re definitely a must-make for any peanut butter lovers. If you don’t have peanut butter chips, I’m sure chocolate chips would be a great substitution as would chopped Reese’s peanut butter cups for the Reese’s Pieces.
I love Jessica’s blog. It was one of my favorites since I started reading food blogs and it’s never disappointed—the recipes and pictures are always great.
When Jessica posted peanut butter banana chocolate chip cookies, I couldn’t resist trying them out. There are too many flavors there that I love.
I changed Jessica’s recipe around to make these gluten-free and vegan. I hope that’s not heresy for someone who loves butter and flour; but if it is it’s delicious heresy.
I chose brown rice for this recipe because it is soft and buttery when baked making a tasty, airy cookie. You can find brown rice flour in most grocery stores in the gluten-free section.
Peanut Butter Banana Chocolate Chip Cookies(adapted from this recipe)
Prep time: 10 minutes
Cook time: 18 minutes
Ingredients(Makes about 1 dozen cookies):
- 1/2 cup banana puree
- 1/2 cup runny peanut butter
- 1 cup brown rice flour
- 1/2 cup sugar*
- 2 Tablespoons maple syrup*
- 1/3 cup chocolate chips
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt**
*I used this to replicate the flavor of brown sugar. If you don’t have maple syrup, you can substitute 1/2 cup + 2 Tablespoons brown sugar and a Tablespoon of water.
**Omit if the peanut butter you’re using is salted
Method:
- Preheat your oven to 350 degrees
- Combine all of the ingredients together evenly into a thick batter.
- Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray.
- Bake for 15-18 minutes until the sides are browning and the center has puffed up.
- Remove from the oven and let the cookies cool completely before taking them off the baking tray.
These are seriously some of the best cookies I’ve tasted. Make this recipe. Or make Jessica’s recipe. Just make some recipe.
The last time I made chocolate peanut butter, I meant to use it for making cookies. But before I knew it the jar was licked clean and that was that. Oh well—tasty food is never a loss. But since I recently had a jar of dark chocolate dreams, I was determined to make cookies out of it before eating the whole thing.
Peanut butter cookies were an obvious choice since they’re so easy and gluten-free. But why stop there? Adding chocolate chips makes them that much chocolatier and that much better. You could also try adding salted peanuts, and even chocolate covered peanuts if you have some on hand.
You could use any type of peanut butter for this recipe as long as it’s the no-stir kind, even homemade chocolate peanut butter.
Double Chocolate Peanut Butter Cookies
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients(Makes about 1 1/2 dozen cookies):
- 1 cup chocolate peanut butter such as Dark Chocolate Dreams
- 1 egg
- 1/2 cup cane sugar
- 6 Tablespoons chocolate chips
- 1/2 teaspoon baking soda
Method:
- Preheat your oven to 350 degrees.
- Beat together all of the ingredients until it forms a batter.
- Take pieces of cookie dough and roll it into 1-inch balls in between your hands. Put the balls on a lined cookie tray and press them down with a fork in a criss-cross pattern.
- Bake for 16 to 18 minutes. Remove from the oven and let the cookies cool completely before moving them.
When I took these out of the oven, they were very fragile. But as the cookies cooled to room temperature, they could be moved and lifted without cracking at all. Just be careful not to move them around too quickly fresh from the oven or you might end up with crumbs.
Today my second recipe hits the Peanut Butter & Co. All Stars Recipe blog. What do spring greens, peanut butter, and white chocolate have to do together? Surprisingly, they make a terrific salad recipe.
White chocolate used for savory recipes is something that’s always intrigued me. What better time to try out a chocolate recipe than Easter when you’re already eating chocolate eggs and chocolate bunnies?
The dressing is made with White Chocolate Wonderful peanut butter and mustard creating a sweet, savory, nutty and smooth taste that pairs well with the tomatoes and asparagus spears. It’s has a terrific light taste that’s perfect to start off a meal.
I have another asparagus recipe to post tomorrow. I promise this won’t turn into asparagus week–unless that’d be a good thing in which case bring on the asparagus.
