Tag: peanut butter

Mint Chocolate Peanut Butter

Mint Chocolate Peanut Butter

by Kat ♥ 6 Comments

PB Lover month

November is National Peanut Butter Lover’s Month

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This recipe has been wandering through my mind for over a year now.  It would peek in unannounced, reside for a day or two, and disappear for a few weeks, only to return when I least expected it.  The combination is so unconventional that I feared giving the recipe a life outside my brain.  What if it doesn’t taste as good as I have imagined?

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Peanut Butter S’more Sandwich Cookies

Peanut Butter S’more Sandwich Cookies

by Kat ♥ 0 Leave a Comment

PB Lover month

“They were almond cookies, although they could have been made of spinach and shoes for all I cared. I ate eleven of them, right in a row. It is rude to take the last cookie.”

– Lemony Snicket

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West African Peanut Stew

West African Peanut Stew

by Kat ♥ 9 Comments

PB Lover month

When I went to West Africa in 2016, I was excited to try new foods and taste new flavors.

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Ten Ways to Improve Your Peanut Butter Sandwich

Ten Ways to Improve Your Peanut Butter Sandwich

by Kat ♥ 1 Comment

PB Lover month

  1. Try a flavored peanut butter (Dark Chocolate Dreams and Fit and Nutty are two of my favorites)
  2. Add fresh fruit (banana slices, berries, and grapes add a great texture and flavor)
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  3. Top with chocolate chips.  Because chocolate.
  4. Use a flavored bread.  Imagine Peanut Butter Brownie with strawberry jelly on banana bread, … or Bliss’s cinnamon peanut butter with grape jelly on raisin bread … yum!
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  5. Eat it warm!  Get out the panini press because the only thing better than peanut butter is gooey peanut butter.
  6. Turn it into French toast.
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  7. Smear on a unique jelly or jam.  Grape and strawberry are great, but there are some other great options.  My favorites are blueberry preserves, carrot cake jam, apple pie jam, and huckleberry jelly.
  8. Use produce instead of bread.  I personally love Espresso nut butter sandwiched between sweet potato toast or Mighty Maple peanut butter on apple slices.
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  9. Use two types of nut butter and/or two types of jelly.  Hear me out: Nutella + crunchy peanut butter + strawberry jelly.  
  10. Cookie cutters can make cute mini-sandwiches
Peanut Butter Cookie Hummus

Peanut Butter Cookie Hummus

by Kat ♥ 3 Comments

PB Lover month

November is National Peanut Butter Lover’s Month

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Confession:  I love to eat raw cookie dough.

Photographic evidence from 2009:

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Raise your hand if you are going to die early from salmonella poisoning.

(my hand is raised)

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Peanut butter cookie hummus is a safe, egg-free way to eat raw cookie dough.  You can eat it on carrots, pretzels, cookies, chocolate bars, or (of course) a spoon!

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Ingredients

  • 1 can (15 oz.) chickpeas
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla
  • 1 teaspoon sugar
  • 1/4 cup water

Directions

  • Combine all ingredients in a food processor until smooth.
  • Eat and enjoy!

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Question: Do you eat raw cookie dough?  What is your favorite cookie?

P.S. I’m linking up with Angie and her cohosts Diann @ Of Goats and Greens and Jenny @ Apply To Face Blog for Fiesta Friday.

 

 

Apple Cinnamon Peanut Butter Smoothie

Apple Cinnamon Peanut Butter Smoothie

by Kat ♥ 5 Comments

November is National Peanut Butter Lover’s Month

PB Lover month

Have you seen the crazy milkshakes that are available at restaurants like Burger Batch in downtown Winston Salem?

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Thai Peanut Popcorn

Thai Peanut Popcorn

by Kat ♥ 10 Comments

October is National Popcorn Poppin’ Month!

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Fact: I don’t watch a lot of movies.

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Opinion: Popcorn is the absolute best snack to eat while watching a movie.

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Or maybe that is a fact?  What is your favorite movie snack?

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Ingredients

(makes four servings, 1 cup each)

  • 4 heaping cups popped popcorn
  • 1/8th cup honey
  • 1/8 cup Thai Peanut Sauce

Directions

  • Put popcorn in a large bow.
  • Heat honey and Thai Peanut Sauce in a small saucepan over medium heat.  Continue stirring until smooth.
  • Pour honey mixture over popcorn.  Mix so that all popcorn is coated in the honey mixture.
  • Spread popcorn onto a cookie sheet lined with parchment paper to cool.  Once cool, store in an airtight container at room temperature for up to three days.

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This is the final recipe in a two-year series of posts featuring Blind Spot Nutbutters.  All recipe links are provided below.

P.S. I am linking up with Angie and her cohosts Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes for Fiesta Friday.