Tag Archives: peanut butter

Irresistible Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

The combination of chocolate and peanut butter will forever be a classic, but the addition of smoked salt takes these cupcakes to a new level. A childhood favourite, reinvented. The cupcakes feature a peanut butter base with a rich chocolate buttercream piped mile high. To find the flaked smoked salt, visit the spices section in your grocery store. Biting into one of these decadent beauties just might become the sweetest part of your week.

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

Prep Time: 25 minutes
Bake Time:
20 minutes
Total Time:
45 minutes
Serves: 12 cupcakes

Ingredients:

Cake Batter 
½ cup unsalted butter, room temperature
⅓ cup natural peanut butter, smooth
1 cup light brown sugar, packed
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups all-purpose flour, sifted
¼ tsp ground cinnamon
½ tsp baking soda
½ tsp baking powder
¼ tsp fine salt
¾ cup whole milk

Frosting
1 cup unsalted butter, room temperature
3 to 4 cups powdered sugar, or to taste
½ cup unsweetened Dutch-process cocoa powder
¼ tsp fine salt
1 tsp pure vanilla extract
¼ cup whipping cream, cold
Smoked flaked salt, for sprinkling

Related: The Only Oatmeal Cookie Recipes You Need in Your Life

Directions:

Cake Batter
1. Preheat oven to 350ºF. Line a 12 tin cupcake tray with liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter and sugar.

3. Beat in the egg and vanilla extract until well combined.

4. Sift in the flour, cinnamon, baking soda, baking powder and salt.

5. Turn the mixer to low speed and slowly add the milk. Turn mixture to medium speed and beat until fluffy, about 2 minutes.

6. Using a large ice cream scoop, evenly divide mixture among the prepared cupcake tray.

7. Bake for 20 to 25 minutes, until the tops bounce back to touch. Let cool completely before frosting.

Related: How to Melt and Temper Chocolate for Perfect Candy Making

Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, salt and vanilla. Beat until well combined, about 2 minutes.

2. Scrape down the sides of the bowl and add the whipping cream. Beat until the mixture is light and fluffy, about 2 minutes.

3. Transfer frosting to a large piping bag fitted with a star tip. Pipe cupcake as desired and finish with a sprinkle of salt. These are best enjoyed within 24 hours!

For more cakey, frosting goodness try Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting or Anna Olson’s Very Best Cupcake Recipes.

The Best Keto Protein Bar Recipe That Totally Beats Store-Bought

Loaded with peanuts, peanut butter, eggs and butter, this decadent tasting keto protein bar is truly superior to anything you’ll find in a package. The base takes cues from a peanut butter cookie, baked until firm and chilled, then topped with a peanut caramel. Dark chocolate and more peanuts top things off before being frozen until set – but you can enjoy them room temperature if you’re on the go. Satisfy your sweet tooth and fill up on protein and fat with these rich treats!

Dark Chocolate Peanut Caramel Keto Protein Bars

Prep Time: 20 minutes
Bake and Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 5 hours (including chill time)
Makes: 15 to 20 bars

Ingredients:

Peanut Butter Cookie Base
½ cup unsalted butter, melted
1 cup natural peanut butter
⅔ cup granulated keto sugar (allulose or xylitol)
2 large eggs
½ cup roasted unsalted peanuts
¼ cup coconut flour
¾ tsp salt

Peanut Caramel
¼ cup unsalted butter
½ cup granulated keto sweetener (allulose or xylitol)
½ cup heavy whipping cream (35%)
1 tsp blackstrap molasses
½ tsp salt
½ tsp vanilla extract
⅓ cup roasted unsalted peanuts

Chocolate Peanut Topping
1 cup chopped dark chocolate (99% for lowest sugar content, if possible), melted
⅓ cup roasted unsalted peanuts
Salt, to taste  

Directions:

Peanut Butter Cookie Base
1. Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
3. Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.

Peanut Caramel
1. In a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
2. Remove from heat and stir in peanuts and vanilla. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
3. Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.

Chocolate Peanut Topping and Serving
1. Slice chilled cookie base into thirds and from there, slice each third into whichever size you prefer to make about 15 to 20 bars.
2. Line a baking sheet with parchment paper and spread out the bars evenly. Drizzle with melted chocolate before it sets, then top with peanuts and salt to taste.
3. Freeze until chocolate is set, about 30 minutes, and enjoy. Store leftover bars airtight in the freezer for up to 2 months or refrigerator for up to 1 week.

Don’t let your cooking streak stop there! We’ve compiled 14 tasty keto-friendly snack recipes, along with the easiest keto dinners to make this week. Heading out for dinner instead? Don’t sweat it. Here’s what to order at a restaurant if you’re on the keto diet.

This Healthy No-Bake Peanut Butter Cup Pie is Totally Guilt-Free

If you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.

Healthy No-Bake Peanut Butter Cup Pie

Prep Time: 3 hours
Servings: 8

Ingredients:

Crust:
1 ½ cups walnuts
¼ cup dates
¼ cup cacao powder or cocoa powder
2 Tbsp coconut oil
⅛ tsp sea salt

Filling:
1 ½ cups peanut butter
1 ½ cups full-fat coconut milk
¼ cup maple syrup
¼ tsp sea salt

Chocolate Topping:
½ of a 70% dark chocolate bar (40 grams)
1 Tbsp coconut oil

Directions:
1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.
2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.

3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.
4. Pour the filling over top of the crust and use a spatula to spread out evenly.
5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.

6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.
7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.
8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.
9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.

As the temperatures rise outside, you’ll probably want to skip the oven and opt for some of these 47 No-Bake Desserts You Need to Make This Summer and 35 Easy No-Cook Summer Meals instead.

Easy 2-Ingredient Vegan Peanut Butter Cups

This concept is nothing new, but I have yet to find an easier peanut butter cup recipe. So here ya go! (And personally, I think these cups taste way better than the brand name store-bought variety.) Note: We used Earth Balance Creamy Coconut & Peanut spread (crunchy) which is sweetened with agave nectar. Using a natural peanut butter on its own works as well — and you can add in your own sweetener if you like.

vegan-peanut-butter-cups

Easy Vegan Peanut Butter Cups Recipe

Makes: 12

Ingredients:

1 bag of vegan chocolate chips (approximately 1 1/2 cups)
1/4 cup peanut butter

vegan-peanut-butter-cups-1

Directions:

1. Line a muffin tin with paper liners or use a silicon muffin tray
2. In a double boiler melt the chocolate chips until silky smooth. Put 1 teaspoon of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 mins.
3. Then take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 mins.

2-ingredient-peanut-butter cups

4. If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1 to 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard but it will hold up for the rest of this process. If you’re rushed you don’t really have to put the peanut butter part in the fridge again.
5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter. This won’t necessarily happen, especially if you don’t refrigerate the peanut butter part, but I don’t mind them looking a little rustic and oozy anyway!
6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 minutes before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.

Looking for more vegan treats? Try our Vegan Desserts Even Non-Vegans Will Love.

Sweet & Salty Peanut Butter Pretzel Crust Brownies

Sweet and salty, and inspired by a time-honoured ballpark snack, these decadent brownies are sure to satisfy. The salty peanut butter pretzel crust makes for an unexpected and welcome contrast to the dense dark chocolate brownie topping. A drizzle of melted white chocolate adds an extra later of sweetness and decadence.

peanut-butter-pretzel-crust-brownies

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Serves: 9

Ingredients:

Peanut Butter Pretzel Crust:
2 cups fine pretzel crumbs (from 6 heaping cups whole pretzels)
1/4 cup packed dark or light brown sugar
2/3 cup peanut butter (natural or regular will both work)
1/2 cup unsalted butter, melted

Brownies:
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
2 large eggs
2/3 cup all-purpose flour
9 whole small or medium-sized pretzels

Topping :
1/3 cup white chocolate chips, melted

peanut-butter-pretzel-crust-brownies2

Directions:

Peanut Butter Pretzel Crust :
1. Preheat oven to 350ºF. Line an 8 x 8-inch baking pan with parchment paper or foil.
2. In a large bowl, mix all pretzel crumb ingredients until fully combine.

Brownies:
1. Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
2. Tightly pack into bottom of prepared pan. Set aside.
3. Pour brownie batter over prepared pretzel crust and smooth out top.
4. Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
5. Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out with slightly sticky with a few damp chocolate crumbs.
6. Cool in pan for 30 minutes.

Assembly:
1. Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies.
2. Drizzle each brownie with white chocolate.
3. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

888_peanut-butter-banana-ice-cream2

Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

888_peanut-butter-banana-ice-cream

Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

See more from hot for food on their YouTube channel.

Healthy Peanut Butter and Jam Squares

This delectable sweet and healthy dessert comes from Toronto’s own earth and city. Oats, almonds and dates are mixed together for the base, then topped with a layer of natural peanut butter blended with banana and sea salt, a layer of jam and finished off with the remaining crumble.

pb&j-squares1

Ingredients (makes 12 squares):

Crumble:
3 1/2 cups gluten-free oats
2 1/2 cups raw almonds
1 tsp cinnamon
1/4 tsp sea salt
4 cups dates, pitted

Filling:
2 cups natural peanut butter
2 ripe bananas
1/2 tsp sea salt
1 cups dates, pitted
2 Tbsp water
1 cup jam of your choice
3 Tbsp chia seeds (optional)

pb&j-squares-10

Directions:
1. Grind almonds in a food processor until it becomes a fine meal and place into a mixing bowl. Grind oats the same way, then add the almond meal back in.
2. Add cinnamon and sea salt, and with the food processor running add in dates a few at a time, until the mixture starts to come together. Press 3/4 of this mixture into a parchment lined 9″ x 13″ pan.

pb&j-squares-12

3. Blend peanut butter, bananas and sea salt together in a food processor.
4. In the same style as the almonds/oats mixture, feed the dates in a few at a time until the mixture is smooth. If the mixture seems too thick to spread with a spatula, add a little water as necessary.
5. Spread this mixture over the pressed base in the pan.
6. You can mix chia seeds into the jam if you like, then spread the jam over top of the peanut butter layer.

pb&j-squares9

7. Then add the remaining crumble on top.
8. Refrigerate overnight and cut into squares. Store squares in the fridge to prevent melting.

pb&j-squares8

 

See more from hot for food on their YouTube channel.

10 Ways to Eat Peanut Butter and Jelly

There’s no flavour combo more classic than peanut butter and jelly. This tried, tested and true marriage of salty and sweet is here to stay, so you might as well make it a little more interesting. Sure, there’s nothing wrong with a delicious PB&J sandwich, but if you’re looking to explore some new options, you’ve come to the right place. Check out our picks for the seven most creative ways to snack on peanut butter and jelly.

888_peanut-butter-and-jelly

1. Peanut Butter and Jelly Bars

2. Peanut Butter and Jelly Doughnuts

3. Peanut Butter and Jelly Foie Gras

4. PB&J French Toast

5. Peanut Butter and Jelly Cookies

6. Peanut Butter and Jam Bread Pudding

7. Moroccan PB&J

8. PB&J Burger

9. Healthy Peanut Butter & Jam Squares

10. PB&J Treats

Chopped Canada Mystery Solved: How to Cook with Peanut Butter

Chopped-Canada-Blog-Acorn-Squash-Peanut-Butter

This week, I really wanted to cook some squab after watching the sixth episode of Chopped Canada. Alas, I couldn’t track down any of the little fowls in my city, so it was onto plan B: getting creative with another mystery ingredient, peanut butter.

Here in Canada, peanuts typically stay on the sweeter side of things, finding themselves sandwiched between bread with some raspberry jam, sweet and crunchy in a brittle, or inside chocolate peanut butter cups. All are a welcome addition to my diet, but much like sriracha from last week’s episode, peanut butter is capable of so much more.

In other areas of the world, like Peru or West Africa, peanuts are not as commonly used in sweet preparations. Instead, they’re used to make spicy sauces for roast vegetables and meats. Peanuts are also the star ingredient in an amazing Ghanaian peanut butter soup.

I’m going to show that the rich, creamy taste of peanut butter is a great match for a lot more than just jam. Peanut butter mixed with Asian ingredients like ginger, rice wine vinegar and hoisin makes for a salty, tangy sauce that works great on a variety of winter squash. I chose acorn squash for this salad and I’ve left the skin on; acorn squash has a very tender (and edible) skin compared to other squash like butternut or kabocha.
Chopped-Canada-Mystery-Ingredient-Peanut-Butter
When you’re playing around with peanut butter in savoury cooking, I recommend using a good quality, organic variety. The more processed, sugar-fueled brands can boast a sweetness that’s hard to balance.

This vinaigrette would definitely be a nice compliment to a pork tenderloin or some roasted salmon.
Acorn-Squash-Peanut-Butter-Vinaigrette-Ingredients
Acorn Squash Endive Salad with a Peanut and Scallion Vinaigrette
Total cook time: 25 minutes
Serves 3

Ingredients:
Vinaigrette:
1 scallion, thinly sliced
1 tablespoon smooth organic peanut butter
1 ½ tablespoons canola oil
2 teaspoons hoisin sauce
2 teaspoons lemon juice
1 teaspoon rice wine vinegar
1 teaspoon minced ginger
½ teaspoon red chili flakes
½ teaspoon ground black pepper

Salad:
1 ½ cup white vinegar
½ cup water
1 tablespoon salt
2 teaspoons sugar
½ red onion, thinly sliced
1 acorn squash, halved and seeds scooped out
½ white baguette
3 tablespoons canola oil
2 heads Belgian endive, bottoms trimmed and leaves separated
1 scallion, thinly sliced for a garnish
salt and pepper

Directions:
1. To make the dressing: place all the vinaigrette ingredients in a small bowl and stir well to combine. Set aside until ready to dress salad.
2. Preheat oven to 400 degrees.
3. Heat the vinegar, water, salt and sugar in a small pot on medium-high heat.
4. Once it begins to simmer, add the sliced onion, remove from heat and let sit for 10 minutes. Strain liquid and place pickled onions in refrigerator to cool (note: onions will keep in the fridge for several days but flavour will intensify over time).
5. Cut the squash into 1-inch thick slices. Cut the baguette into ¼-inch thick rounds
6. Lay out the squash and sliced baguette on two separate baking sheets. Drizzle with olive oil and season lightly with salt and pepper.
7. Place the squash into the oven and let cook for 10 minutes. Add the baguette to the oven on a lower rack. Toast baguette rounds until crisp and starting to brown slightly, approximately 10-12 minutes.
8. Remove both trays from oven and let cool for a few minutes. Roughly chop the squash into bite-size cubes.
9. Spread out endive leaves evenly on a large serving dish.
10. Top with chopped squash and a few of the pickled red onions.
11. Break up toasted baguette rounds into large pieces and sprinkle on top.
12. Season lightly with salt and pepper and dress the salad with the peanut vinaigrette.
13. Garnish with sliced scallions and serve.

 

Related:
Watch Chopped Canada Episode 6: The Trouble with Tuile

Roger Mooking’s Peanut Butter Chicken Wings Recipe

 

Top 9 Peanut Butter Cookie Recipes

peanut butter recipes
It’s National Bake Cookies Day today, and we wanted to round up one of our all-time favourites: peanut butter cookies. This holiday season, serve up these irresistible treats and watch both adults and kids go (pea)nuts!

 

1. Warm Peanut Butter Cookie Cakes Recipe

2. The Ultimate Peanut Butter Cookie Recipe

3. Peanut Butter and Jelly Cookies Recipe

4. Peanut-BETTER Gingersnap Cookies Recipe

5. Sweet Banana Peanut Butter Cookies Recipe

6. Christine’s Peanut Butter Cookies Recipe

7. Peanut Butter Cookies Recipe

8. Chocolate Peanut Butter Cookies Recipe

9. Peanut Butter Sandwich Cookies Recipe

 

 

Related:

Peanut Butter, Bacon and Banana Sandwich from Dan’s Good Side

Did you know it’s Elvis’ 78th Birthday today? I’m not sure if I’m on the ‘Elvis is still alive’ bandwagon (if that wagon still exists?), but I can’t argue that the man had taste. Rumour has it that his favourite dish in the whole, wide world was a peanut butter, bacon and banana sandwich.
I shared a recipe for this guilty pleasure sandwich in a blog entry on this site back in December as a quick and easy lunch for a day when you don’t feel like spending a lot of time in the kitchen. Peanut butter and banana sandwiches have always been a favourite of mine, so adding in some crisp bacon just takes it to another level.

Not that this one really needs a recipe, but, nonetheless, here it is…

bananasandwich

Peanut Butter, Bacon and Banana Sandwich

Serves: 4
Total Time: 10 min

Ingredients:
8 slices bacon
8 slices white bread (keeping it classic, old-school all the way!)
2 bananas (1/2? sliced)
peanut butter (the more the merrier!)

Directions:

  1. Fry up the bacon in a large frying pan until they’re nice and crispy. Place onto some paper towel to absorb any excess grease and to cool slightly.
  2. Toast all bread slices until they’re golden brown. Slather each piece with some peanut butter, top with sliced bananas and one piece of bacon. Combine slices into pairs, slice in half and chow down!
  3. Always so simple and satisfying! Happy Birthday Elvis!

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.