Finally peanut butter gets a day all to its self, minus chocolate, banana, and even (gasp) jelly. March 1st is National Peanut Butter Lover’s Day!
So no matter if you smear it on toast, crackers, bagels, or eat it right out of the jar with your finger, I don’t judge. This is the day when the crunchy vs. smooth camps unite to cheer for America’s favorite nutty spread. To celebrate our addiction to peanut butter, I’m dedicating this entire post to eight stick-to-the-roof-of-your-mouth recipes featuring peanut butter…ok, and almond butter, cashew butter, macadamia nut butter, and pretty much all the nutty butters!
All your peanut butter (and chocolate) dreams are about to become a heart-stopping reality. This rich and sinfully decadent chocolate peanut butter cheesecake is overflowing with coarsely chopped Reese’s Peanut Butter mini cups, chocolate ganache, cream cheese, brown sugar, smooth peanut butter, and vanilla. It’s all encased in a buttery chocolate cookie crust, and covered with you guessed it, more chocolate and Reese’s mini peanut butter cups.
Now this treat will certainly satisfy any sweet and salty cravings simultaneously…no baking required! Simply sandwich a thick dollop of creamy peanut blended with light brown sugar, unsalted butter, and confectioner’s sugar. Now did your pretzel sammies graciously in melted chocolate. You can cover them half way (like the recipe suggests) or all the way (like I would totally do). Arrange the sweet bites on a baking sheet and refrigerate for 10 minutes until set.
Because peanut butter is oh-so-yummy we often forget that it can also be good for us. This hearty, comforting stew can be filed in your recipe book under “healthier peanut butter recipes”. It’s can be made with an all natural peanut or almond butter that excludes added sugar, salt, or hydrogenated oils. Plus, it’s chocked full of fresh vegetables, including white potatoes, sweet potatoes, onions, garlic, diced tomatoes, corn, lentils, and baby spinach. Flavor this exotic winter stew with cumin, red chili, ginger, black pepper, and allspice, and serve atop quinoa or brown rice.
I literally dream (and drool on my pillow) about this chocolate-peanut butter ice cream dessert. Simple to make using dome-shaped ice cream molds. Fill half way with light chocolate then sprinkle a layer of chopped and salted peanuts in the middle. Fill the remainder of the mold with chocolate peanut butter ice cream and freeze for 20-minutes. While your bombes are freezing, melt 4-ounces of bittersweet chocolate in a stainless steel bowl over a sauce pan filled with 1-inch of boiling water. Drizzle your sweet, frozen treats with melted chocolate and more chopped nuts prior to serving.
Am I wrong when I suggest that every day should start with peanut butter? Well you can have the lunchtime classic in grab-and-go muffin form. This batch of wheat bran muffins is baked fresh with the flavors of cinnamon, applesauce, buttermilk, eggs, creamy peanut butter, red (seedless) grapes, and the seedless berry jam of your choosing (I suggest either strawberry or raspberry). Trust me, you’ll make a dozen for breakfast, but want to eat them for breakfast, lunch, dinner, and every snack in between!
If you enjoy Thai food favorites, such as Pad Thai or Drunken Noodles, get ready to slurp up a healthy fish and noodle dish with a hearty peanut sauce. Thick rice noodles can be stir fried with a combination of smooth peanut butter, fish sauce, honey, white rice vinegar, coconut milk, red curry paste, and red chilli flakes. For your fish filets, I recommend a white fish, like talapia, black cod, sea bass, halibut, or mahi mahi that will really soak up the flavors and not overpower with a strong fishy flavor. Glaze with a mixture of fresh lime, honey, and white wine vinegar, and garnish your final dish with fresh spring onions or chives, and more crushed peanuts.
Whoever says raw, vegan food has to be tasteless will be eating their words when they try these chocolate brownie and peanut butter parfaits on for size. Each dessert exists in sensuous, dreamy layers of fluffy raw vegan peanut butter chocolate mousse, moist raw brownie, and billowy coconut whipped cream. If that kinda sounds like heaven, you are not wrong!
Peanut butter might be a lunchtime mainstay in PB& J sandwiches, however, you can harness the sweet, rich, creamy staple for a mouth-watering round of savoury peanut butter bacon sliders! Treat your backyard brood to a spicy line up of juicy grilled all beef burger patties slathered in a sauce of sriracha, soy sauce, butter, and lots of creamy peanut butter. Top your sliders with crispy bacon, chopped jalapeños, pepper jack and sharp cheddar cheeses, and a thick purple onion slice. Mount on toasty whole grain slider buns and a handful of crispy, golden fries.