Peanut Butter Pleasure https://www.peanutbutterpleasure.com All Things Peanut Butter Mon, 27 Nov 2023 23:07:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.7 167829550 Black Pepper Peanut Butter Will Rock Your World https://www.peanutbutterpleasure.com/black-pepper-peanut-butter-will-rock-your-world/?utm_source=rss&utm_medium=rss&utm_campaign=black-pepper-peanut-butter-will-rock-your-world Mon, 27 Nov 2023 22:32:39 +0000 https://www.peanutbutterpleasure.com/?p=15325

We all know and love the sweet varieties of peanut butter. Whether it’s white chocolate with pretzels, s’mores, toffee crunch or even birthday cake. However, when was the last time that you tried a savory kind? Spicy Thai, black pepper, cumin, or even lemon mint? 

Ok, so you might be a little turned off initially when seeing those flavor options. You might even question their existence in general. Let me tell you though, these savory peanut butters are so amazon that they will turn your peanut butter world upside down.

Savory flavors of peanut butter are undoubtedly harder to find with few companies offering them and less people willing to give them a try. Understandably so. We have been conditioned to believe that peanut butter is a sticky sweet treat. We grew up on peanut butter and jelly sandwiches. Some of us on peanut butter and fluff or even peanut butter and nutella sandwiches.

I recently came across a brand of peanut butter with very interesting savory flavors. I just had to give them a try. The first one I bought was peanut butter and black pepper. I figured it might be unique in toasted sourdough bread or even used to make a sauce for noodles. It did not disappoint. The combination of black pepper with the peanuts is perfect. Why have I never thought about the combination before? The ratio of the black pepper is perfect so it’s not overpowering or overwhelming. The pepper actually tastes freshly cracked and very vibrant. 

Even better, they clay roast their peanuts to give their peanut butter a sweet and rich-deep flavor profile.

I ended up making a few sauces for noodles using 1 tablespoon of the black pepper peanut butter, soy sauce, red curry paste, water, and some broth. I have since made a variation of this sauce several different times. I also added a teaspoon to some chai that I simmered on the stove.

I quickly hopped back on Amazon to explore more varieties from this brand. Along with the black pepper they also offer, lemon and mint, and hing jeera (cumin). The idea of lemon and mint peanut butter initially threw me off but in the name of being more adventurous I ordered it. 

I was pleasantly surprised that the lemon and mint flavor was not overpowering. Jabsons really has mastered the ratios of their peanut butters. Neither the lemon or the mint was too strong. It was there but not blindingly present. This would be amazing in a smoothie, in a soup, as a salad dressing or even to make a sauce for lamb, pork or chicken. 

The next one I tried was the cumin or hing jeera. I love cumin but it is a powerful spice so I wasn’t sure what to expect. The taste of the cumin was there but again, not overpowering. I use this one to make a sauce to pour over rice. I also like to use it to make a dipping sauce for spring rolls. It tastes great on toasted bread with tomatoes too. 

The possibilities are endless once you step over to the savory side of peanut butter. You’ll find yourself getting so creative to actually loving the new recipes that you invent. Give these a try and let us know how you love to use them.

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Peanut Butter Pinwheel Candy https://www.peanutbutterpleasure.com/peanut-butter-pinwheel-candy/?utm_source=rss&utm_medium=rss&utm_campaign=peanut-butter-pinwheel-candy Sun, 08 Jan 2023 18:20:59 +0000 https://www.peanutbutterpleasure.com/?p=15318 Author: Sam

Prep Time: 30 minutes (plus 1 hour chill time)

Cook Time: 20 minutes

Servings: 40 pieces

Ingredients

  • 6-7 cups powdered sugar plus additional for dusting
  • ½ cup mashed potatoes* see recipe notes for cooking instructions
  • 1 stick salted butter (softened)
  • 2 teaspoons vanilla extract
  • Creamy peanut butter for filling

Directions

  1. Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined. 
  2. Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
  3. Stir in vanilla extract.
  4. Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
  5. Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
  6. Once dough has been rolled into a ¼” thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
  7. Starting with the longer side of your rectangle, gently but tightly roll into a log.
  8. Use a knife to slice into pieces about ¼-½” thick.
  9. Repeat steps 5-8 with remaining half of dough.
  10. Serve and enjoy. 

Pro Tips:

-To make the mashed potatoes peel and boil russet potatoes until soft as usual. Drain the water and mash the potatoes until they are completely smooth. Allow them to fully cool before adding them to the recipe. If you add the potatoes before they are fully cooled the dough will become too watery.

-Use powdered sugar to dust your work surface and rolling pin. This will help prevent the dough from sticking.

-Try using other fillings such as Nutella, Biscoff, or a simple cinnamon and sugar mixture.

**Storage**

These candies can be stored in an airtight container for up to 1 week in the refrigerator.

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Fluffernutter Sandwich Cookies https://www.peanutbutterpleasure.com/fluffernutter-sandwich-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=fluffernutter-sandwich-cookies Sun, 08 Jan 2023 17:16:41 +0000 https://www.peanutbutterpleasure.com/?p=15309 Author: Sam Merritt

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 25 cookie sandwiches

Ingredients

  • 2 cups all-purpose flour 
  • 1 ½ cups light brown sugar firmly packed
  • 1 ¼ cups unsalted butter softened
  • 1 cup creamy peanut butter (Skippy, Jif or other such brands)
  • ½ cup granulated sugar 
  • 2 large eggs
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon table salt
  • 6-8 cups store-bought marshmallow fluff

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl (or the bowl of a stand mixer) combine butter, peanut butter, brown sugar, and granulated sugar and use an electric mixer (or stand mixer) to stir together on medium-speed until creamy and well-combined.
  3. Add eggs and vanilla extract and stir again until well-combined, pausing occasionally to scrape the sides and bottom of the bowl.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. With mixer on low-speed, gradually stir the flour mixture into the peanut butter mixture (I do this in 3-4 parts) until ingredients are thoroughly combined. Be sure to scrape sides and bottom of the bowl to ensure everything is well combined.
  6. Drop cookie dough by level 1 ½ Tablespoon-sized scoop onto prepared baking sheet, spacing cookies at least 2 inches apart.
  7. Transfer to 350F preheated oven and bake for 10-12 minutes. Allow cookies to cool for at least 10 minutes on baking sheet before transferring to cooling rack to cool completely and proceeding (they are a bit fragile when hot).

Assembly

Scoop a heaping 1 ½ Tablespoon-sized scoop of marshmallow fluff onto the center of the bottom of one cooled cookie. Top with another cookie and lightly press together to form a sandwich. Repeat until all cookies have been filled.

Pro Tips:

– This recipe has not been tested on natural peanut butter. For best results use a conventional brand such as Skippy or Jif.

**Storage**

These sandwich cookies can be stored at room temperature for up to 3 days in an air tight container.

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Peanut Butter Crinkle Cookies https://www.peanutbutterpleasure.com/peanut-butter-crinkle-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=peanut-butter-crinkle-cookies Sun, 08 Jan 2023 16:17:08 +0000 https://www.peanutbutterpleasure.com/?p=15299 Author: Sam

Prep Time: 15 minutes (plus 30 minutes chill time)

Cooke Time: 10 minutes

Servings: 40 cookies

Ingredients

  • 2 ½ cups all-purpose flour 
  • 1 cup unsalted butter softened
  • 1 cup creamy peanut butter 
  • 1 ¼ cups dark brown sugar firmly packed
  • ¾ cup granulated sugar 
  • 2 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup coarse turbinado sugar (for rolling)

Directions

  1. Combine butter, peanut butter, and sugars and use an electric mixer to beat together until smooth and creamy.
  2. Add eggs and vanilla extract and stir until combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  4. With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
  5. Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.
  6. Once dough has chilled, preheat oven to 350F and line baking sheets with parchment paper, set aside. Measure out your coarse sugar in a small bowl.
  7. Remove dough from refrigerator and scoop by 1 ½ tablespoon-sized scoops. Roll dough between your palms to make it smooth, then roll in coarse sugar until completely covered.
  8. Place cookie dough on baking sheet, spacing at least 2 inches apart.
  9. Transfer to center rack of 350F oven and bake for 9-11 minutes. Cookies should look slightly undercooked when removed from the oven.
  10. Allow cookies to cool completely on baking sheet before enjoying.

Pro Tips:

-For best results use room temperature eggs.

-When making multiple batches of cookies on one single sheet pan make sure the pan is completely cooled. If you add the dough to a heated sheet pan then the dough will immediately start to cook and spread resulting in overly thin and uneven cookies.

**Storage**

These cookies can be stored for up to 5 days at room temperature in an air tight container. Alternatively they can be stored in the freezer for up to 3 months in an air tight container.

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The Perfect Peanut Butter Milkshake https://www.peanutbutterpleasure.com/the-perfect-peanut-butter-milkshake/?utm_source=rss&utm_medium=rss&utm_campaign=the-perfect-peanut-butter-milkshake Tue, 15 Nov 2022 02:24:27 +0000 https://www.peanutbutterpleasure.com/?p=15293 Prep Time: 5 minutes

Servings: 2

Ingredients

  • 2 cups vanilla ice cream
  • ¼ cup milk
  • 4 tablespoons creamy or crunchy peanut butter

Directions

  1. Combine ice cream, milk, and peanut butter in a blender; blend until smooth, about 45 seconds.
  2. Pour the milkshake into a glass and garnish with whipped cream and crushed nuts if desired.
  3. Enjoy.

Pro Tips:

-If your blender is having a hard time mixing the ingredients add a small splash of milk.

-Feel free to substitute the ice cream for frozen yogurt or frozen custard.

-Add 2 tablespoons of malt powder for a richer flavor.

-Get creative and include mix-ins such as crushed Oreos, crushed peanuts, Reese’s pieces, chocolate sauce, or strawberry jam.

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Peanut Butter & Banana Upside Down Cake https://www.peanutbutterpleasure.com/peanut-butter-banana-upside-down-cake/?utm_source=rss&utm_medium=rss&utm_campaign=peanut-butter-banana-upside-down-cake Tue, 15 Nov 2022 02:02:57 +0000 https://www.peanutbutterpleasure.com/?p=15288 Author: Laura Rege

Prep Time: 10 minutes

Cook Time: 35 minutes (50-55 minutes if using a glass baking dish)

Servings: 12

Ingredients

  • 5 ripe bananas (halved lengthwise)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup whole milk
  • 1/2 cup smooth peanut butter
  • 1/2 cup dark brown sugar
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt

Directions:

  1. Preheat oven to 350°. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  2. In a large bowl, whisk milk, peanut butter, oil, and egg until well combined. 
  3. Stir the dry mixture into the wet mixture until just combined. In a 10″ cast-iron skillet over medium heat, melt butter. Stir brown sugar and vanilla into the butter and remove the skillet from heat. 
  4. Arrange banana slices on the bottom of the skillet, cut side down. Pour batter evenly over bananas and bake until just set, about 35 minutes.
  5. Let the cake cool in the pan for 5 minutes, then carefully turn it out onto a platter.

Pro Tips:

If you do not have a cast iron skillet you can use a glass baking dish. Bake for 50-55 minutes and cover with foil after the first 30 minutes.

**Storage**

Store in an air-tight container in the fridge for up to 3 days. This cake can also be stored in the freezer for up to 3 months in an air-tight container.

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Disney’s Copycat Peanut Butter and Jelly Milkshake https://www.peanutbutterpleasure.com/disneys-copycat-peanut-butter-and-jelly-milkshake/?utm_source=rss&utm_medium=rss&utm_campaign=disneys-copycat-peanut-butter-and-jelly-milkshake Mon, 14 Nov 2022 21:23:47 +0000 https://www.peanutbutterpleasure.com/?p=15284 Author: Mindy

Prep Time: 5 minutes

Servings: 1-2

Ingredients

  • 2 cups vanilla ice cream
  • 1/4 cup milk
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons strawberry or grape jelly
  • Whipped cream (optional)
  • Maraschino cherries (optional)

Directions

  1. In a blender, add the milk, ice cream, peanut butter, and jelly.
  2. Blend the ingredients together until completely combined.
  3. Pour into desired glass and top with whipped cream and cherries.
  4. Serve and enjoy.
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Vegan Peanut Butter Blossoms https://www.peanutbutterpleasure.com/vegan-peanut-butter-blossoms/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-peanut-butter-blossoms Mon, 14 Nov 2022 21:09:01 +0000 https://www.peanutbutterpleasure.com/?p=15279 Author: Alissa Saenz

Prep Time: 20 minutes (plus 1 hour of chill time)

Cook Time: 10 minutes

Servings: 36 cookies

Ingredients

For the Cookies

  • 1 ½ cups all-purpose flour
  • ½ cup creamy natural peanut butter
  • ½ cup vegan butter (softened)
  • ½ cup organic brown sugar
  • ¾ cup organic granulated sugar (divided)
  • 3 tablespoons water
  • 1 tablespoon ground flaxseed
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

For the Ganache

  • 1 cup vegan chocolate chips
  • 1 cup coconut cream (refer to pro tip #1 in the notes below)

Instructions

  1. Preheat the oven to 375° and line a couple of baking sheets with parchment paper.
  2. Whisk the water and flaxseed together in a small bowl. Allow the mixture to sit for a few minutes to gel while you gather the rest of your ingredients.
  3. Place ½ cup of sugar, brown sugar, peanut butter, butter, and vanilla into a large mixing bowl. Add the flax mixture, and beat everything together with an electric mixer on high speed for about 1 minute, until creamy.
  4. Add the flour to the bowl, and sprinkle the baking powder, baking soda, and salt on top of the flour. Stir everything together until uniformly blended.
  5. Place the remaining ¼ cup of sugar into a small bowl.
  6. Roll the dough into 1-inch balls, then roll the balls in the sugar. Place them on the baking sheets, separated by about 2-inches.
  7. Bake for 10 minutes, remove the baking sheets from the oven and transfer them to a cooling rack.
  8. Wait about 1 to 2 minutes, just until the cookies are cool enough to handle, then use your thumb to form an indentation on the top of each one.
  9. Allow the cookies to cool completely.
  10. When the cookies have cooled, melt the chocolate chips in a double boiler or by placing them into a bowl and microwaving in 30-second increments, stirring in between.
  11. Stir the coconut cream into the melted chips. Allow the mixture to cool down a bit, to thicken. 
  12. Spoon a dollop of ganache on top of each cookie. Allow the ganache to set at room temperature (about 1 hour), or chill to speed up the process.

Pro Tips:

-For the coconut cream, you can either buy a small can of pure coconut cream or purchase 2 cans of coconut milk. Refrigerate the coconut milk for 12 hours and the cream will rise to the top of the can and solidify. Scrape out the top layer for this recipe.

-To make this recipe fully vegan you will need to use organic sugar. This is because most sugars in the USA are filtered using animal bone char. However, organic sugars are not.

**Storage**

Store the cookies in an air-tight container at room temperature for up to 5 days. You can also freeze them in an air-tight container for up to 3 months.

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Peanut Butter Snowballs https://www.peanutbutterpleasure.com/peanut-butter-snowballs/?utm_source=rss&utm_medium=rss&utm_campaign=peanut-butter-snowballs Sun, 13 Nov 2022 17:39:21 +0000 https://www.peanutbutterpleasure.com/?p=15270 Author: Kristyn Merkley

Prep Time: 5 minutes

Cook Time: 5 minutes (plus 45 minutes of chill time)

Servings: 15

Ingredients

  • 1 lb vanilla candy coating, white chocolate, or other chocolate of choice
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 3 tbsp butter softened
  • Sprinkles or other garnish (optional)

Directions 

  • Combine sugar, peanut butter, and butter in a bowl mixing until dough forms.
  • Shape into 1-inch balls and place on a baking sheet lined with wax paper. Chill for 30 minutes.
  • When done chilling, melt candy coating or chocolate until smooth. Dip the dough balls and coat until smooth all over. Place back on a waxed paper-lined baking sheet. Add the sprinkles or other garnish of choice, and chill for an additional 15-20 minutes.

**Storage**

-The snowballs can be kept in either the fridge or at room temperature in an air-tight container for up to 2 days.

-They can also be stored in the freezer in an air-tight container for up to 3 months.

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Salted Peanut Butter Cheesecake https://www.peanutbutterpleasure.com/salted-peanut-butter-cheesecake/?utm_source=rss&utm_medium=rss&utm_campaign=salted-peanut-butter-cheesecake Sun, 13 Nov 2022 17:05:56 +0000 https://www.peanutbutterpleasure.com/?p=15266 Prep Time: 45 minutes

Cook Time: 50 minutes (plus chill time)

Servings: 16

Ingredients

Crust:

  • 32 Nutter Butter cookies (16 ounces)
  • 1/2 cup butter, melted

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 package (10 ounces) peanut butter chips, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract

Topping:

  • 2 cups miniature marshmallows
  • 1-1/2 cups dry roasted peanuts (coarsely chopped and divided)
  • 3/4 cup peanut butter
  • 2/3 cup light corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 325°. Grease a 10-inch springform pan and wrap the outside of the pan in a double layer of heavy-duty foil. Wrap foil securely around the pan.
  2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk, and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place the springform pan in a larger baking pan; add 1 inch of hot water to the larger pan.
  4. Bake for 45-55 minutes or until the center is just set and the top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove the springform pan from the water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove the foil. Cool 1 hour longer.
  5. In a small saucepan, combine peanut butter, corn syrup, and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup of peanuts over the cheesecake; top with peanut butter mixture.
  6. Refrigerate overnight, covering when completely cooled. Remove the rim from the pan. Sprinkle remaining peanuts over top.

**Storage**

-For maximum freshness, wrap the cheesecake in a layer of plastic wrap and then place it in an air-tight container. Store it in the fridge for up to 4 days.

-You can also freeze the cheesecake by first wrapping it in plastic wrap and then a layer of foil. Place it in an air-tight container and freeze for up to 2 months.

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