Enough with the teasers – the results are in! We received 30 recipes with an incredible variety making this one of the biggest and greatest Peanut Butter Exhibitions yet! Me and my co-hosts from Bran Appetit, Living Healthy in the Real World, and Baking and Boys took our time reviewing and rating these recipes, especially considering the outstanding prize at stake: A variety pack of 6 jars of Peanut Butter & Co Peanut Butter for each of the Top 3 contestants. Read on for the peanut butter overload and of course, the undisputed HOT Peanut Butter Masters!
Congratulations to the winners! We loved all the entries and it’s always a tough decision but here are the undisputed winners:
Spicy Peanut Butter Ice Cream w/ Cinnamon Shortbread by Shannon at Tri to Cook was the overall favorite mind-blowing recipe. What struck me first is the intense color of the ice cream. Then I realized how unique this recipe was in terms of having not only a sweet/salty combination but also a spicy/cold combination. The judges all agreed that this was well deserving of the first place prize! Congratulations Shannon!
Peanut Butter – Milk Chocolate Entremet by Lisa at Parsely, Sage, Desserts and Line Drives blew us away. I don’t really know what to say about it and I haven’t the slightest idea what it would taste like. Reading through the entire recipe (more like a book) just left me more confused. This recipe fails miserably under the “Prep Time” criteria but that didn’t stop it from making it’s way to the top. Lisa, you’ve left me speechless – a rare feat. Congratulations!
Thai Chicken Peanut Panini by Natalie from The Sweets Life is a mouth-watering combination of foods neatly packaged up into panini form. We liked how the recipe focused on a spicy peanut butter sauce while the rest of the ingredients, while complimenting each other, are also a great way to use up the contents of your fridge. This recipe was simple and elegant, a fine example of a savory peanut butter dish. I’ve made a pizza recipe using almost these exact ingredients but have yet to post it, and she plans to try the same thing – great minds think alike Natalie =)!
The competition this time was fierce, so here are the runners up that were next in line – just barely behind the winners.
Peanutty Quinoa Pilaf by Courtney at The Granola Chronicles
Peanut Stuffed Poblanos with Chipotle Peanut Butter Sauce by Gigi
2 Poblano peppers, cut length wise
½ a small onion, chopped
1 clove of garlic, chopped
1 can pinto beans, rinsed and drained
1-2 tablespoons each chili powder, cumin, and paprika
Pinch of salt and red pepper flakes
½ cup dry roasted unsalted peanuts, chopped
Roast peppers in the oven at 400 degrees for about 15 minutes.
Sautee onion and garlic in a skillet coated with cooking spray or olive oil until tender.
Add the beans and mash with a fork, add half a cup of water and spices and continue to mash until the water cooks off.
In a bowl, combine peanuts with the bean mixture. Use this to stuff the peppers. Return to the oven for about 10 minutes.
Meanwhile make the peanut butter sauce!
Chipotle Peanut Butter Sauce
¼ cup smooth peanut butter, a runny one works best
½ teaspoon each chipotle chili powder and chili powder
¼ teaspoon paprika
Pinch of red pepper flakes and salt if using unsalted PB
Stir this together and drizzle over the stuffed peppers once they come out of the oven.
Apple Almond Butter Bruschetta by Tammy
1 Loaf Baguette Bread, cut into 1/4″ to 1/2″ slices
1 Cup Almond Butter
1 Apple, shredded or chopped into small chunks
1 Carrot, shredded
1/2 teaspoon Cayenne Pepper
2 Tablespoons Honey
1. Heat oven to 400 degrees. Slice baguette. One loaf should yield 12-15 slices. Place slices on cookie sheet and bake 7 minutes until slices are slightly browned. Mix almond butter, apple, carrot and cayenne pepper. Top each slice with a generous amount of mixture. Drizzle honey over top.
2. Bake another 8 minutes, until almond mixture is hot. Serve warm.
All Blog Entries
Nutty Bean and Veggie Enchiladas – from XC Foodie
Peanut Butter Sweet Potatoes – from Feerless Food
Peanut Butter, Apple and Bacon Sandwich – from Food Fitness Fun
Peanut Butter Cup Surprise Cookies – from Fit Foodie Finds
Butternut Squash Ravioli with Creamy Almond, Mushroom, and Pear Sauce – from Elephant Eats
Easy Peasy Peanut Noodles – from Eating Chalk
Peanut Butter Banana Cinnamon Rolls – from Baking and Boys
Cinna-Peanut Butter Fondue – from Fallon’s Cucina
Massaman Chicken Curry Soup – from The Peanut Butter Boy
It-Ought-To-Be-A-Sin Fudge by Heidi
1 (1 pound) bag of milk chocolate candy melts
1 (1 pound) bag of white candy melts
1 (18 oz) jar of creamy peanut butter (not the natural kind)
Place both bags of melts in a microwave safe bowl and heat at 30 second intervals stirring after each one until completely smooth. Bowl will be fairly hot. Stir in the entire jar of peanut butter until completely melted and incorporated.
Butter a 13×9 inch pan. Pour warm chocolate peanut butter mixture into it and place in refrigerator until set, a few hours. Take out of refrigerator and allow to return to room temperature before cutting into tiny pieces. I use a bench scraper, it makes it a lot easier. Put in a covered container. You can store this at room temperature for a few days (if it lasts that long!) or in the fridge for a week or so.
1 cup peanut butter (unsweetened)
0.5 cup flour (any kind will do)
0.5 tsp salt
2 tsp vanilla extract
0.25 cup brown sugar, unpacked
1 TBL curry powder
2 tsp freshly grated ginger
0.25 tsp cinnamon
0.5 cup flaked coconut
1 TBL powdered sugar
1-2 TBL lime juice
1. Melt peanut butter over a double boiler. Combine the melted pb, vanilla, and brown sugar and stir until brown sugar is melted and no longer grainy.
2. Mix in the flour, salt, curry powder, ginger, and cinnamon.
3. Form into balls and bake at 375 for 7 minutes.
4. Cool on pans for 2 minutes, then remove to racks.
5. While cookies are cooling, combine powdered sugar and lime juice. Roll cooled cookies into lime juice mixture and then into flaked coconut. Set aside to let coating harden.
Midwestern Monster by Cate
1. Two slices of toasted whole wheat bread and spread about two tablespoons of your favorite peanut butter, smooth, crunchy or whatever you prefer onto one piece of toast.
2. Take about 3-4 slices of well cooked bacon [nice & crunchy not that half-cooked floppy stuff!] Break it into pieces and layer it over the peanut butter.
3. Slap that other piece of toast on top, you can cut it into quarters or halves & make it pretty or just eat it as is.
PBC Pie by Shirley
1 c. granulated sugar
1 c. unsweetened smooth peanut butter
1 whole egg
1/2 tsp. vanilla
1/2 tsp. baking soda
Combine all ingredients and mix very well. Press into a 9″ pie pan or tart pan that is slightly sprayed with a non-stick spray, to a thickness of about 1/4 inch. (roll any remaining dough into 1″ balls, press down with a fork and bake as cookies). Preheat oven to 350º F. Bake crust 7-8 minutes until lightly browned around the top. Cool and reserve.
1 14-ounce can sweetened condensed milk, unopened
Pinch of sea salt
1-4 serving size package of dark chocolate pudding mix
Whipped topping of choice (real whipped cream is best)
Cocoa for dusting
In medium saucepan, boil unopened can of condensed milk in water for two hours. Note: Be sure water covers top of can. Monitor very closely to ensure water continuously covers top. Remove can from heat and let cool for 15 minutes.
Open can and stir in pinch of salt. Spread boiled condensed milk (the toffee) evenly in pie crust; let cool.
While milk is cooking prepare the chocolate pudding following package directions but decreasing milk by 1/2 c. Chill in refrigerator with sheet of plactic wrap covering top of pudding to prevent skin forming.
When toffee filling has cooled spread the chocolate pudding over top and chill entire pie in refrigerator for 2 or more hours. When ready to serve top with the whipped topping and sprinkle with the cocoa powder and a few finely chopped walnuts (nuts are optional). Serves 6.
Cashew Butter Caramel French Toast by Mary
1 cup firmly packed light brown sugar
½ cup butter
½ cup Cashew Butter
2 tablespoons light corn syrup
12 1-inch thick French bread slices
6 large eggs, beaten
1 ½ cups milk
1 teaspoon pure vanilla extract
¼ teaspoon salt
Combine sugar, butter, cashew butter and corn syrup in a small saucepan. Cook over medium heat until smooth and thickened, stir constantly. Coat a 13 x 9 x 2-inch baking dish with cooking spray. Pour cashew butter mixture into the dish. Fit bread slices tightly into the dish, trimming if necessary. In a medium bowl combine eggs, milk, vanilla and salt whisking together well. Pour egg mixture over bread. Cover and refrigerate for eight hours. Bake uncovered at 350 degrees F. for 45 minutes or until lightly browned. Slice into sections and serve upside down. Garnish with whipped cream or whipped butter.
Oh So Addicting Peanut Butter Popcorn Crunch by Gretchen
3 T. vegetable oil
Popcorn kernels, enough to cover one layer at the bottom of medium saucepan (about 1/3 cup)
2 T. sugar
1/2 c. chunky peanut butter
½ c. bittersweet or dark chocolate chips
½ c. mini marshmallows
Pour the oil into a large saucepan. Pour in the kernels to cover one layer deep. Cover with tight fitting lid. Turn on heat to medium. Once first kernel pops start slowly and continuously shaking pan over burner. After a few kernels have popped carefully open lid and quickly toss in the sugar, close lid. (It helps to have a partner for this part). Once popcorn kernels stop popping immediately remove pot from heat. Pour popped corn into a large bowl.
Heat chunky peanut butter in microwave about 30 seconds until peanut butter becomes warm and loose. Pour onto popcorn and toss to coat evenly. Melt the chocolate in microwave in 30 second increments until most chips are melted. Using a spatula scrape and pour the chocolate onto popped corn. Toss to coat evenly. After about 10 minutes of cooling toss in the marshmallows and serve. Don’t forget the napkins!
PB Spring Roll by Hidemi
2 Boneless Chicken Breasts
8 Spring Roll Sheets
4 tablespoons Peanut Butter
1 teaspoon Flour
1 teaspoon Water
Oil for frying
1. Cut avocado into half, remove the seed and cut into eight slices.
2. Cut chicken breasts into bite size.
3. Make flour paste. In a small bowl, combine flour and water. Mix well.
4. On each spring roll sheet, place 1 sliced avocado and 3-4 cut chicken breasts. Then spread peanut butter. Roll once, fold right and left, and fold it with flour paste. Make 8 rolls.
5. Heat oil and deep-fry spring rolls over medium heat until crispy and golden.
6. Serve with soy sauce if desire.
PB & T – Peanut Butter Thai Tacos by Jill
12 frozen fish sticks
12 slices avocado
24 shreds of shredded carrot
6 teaspoons crispy rice noodles
3 tablespoons Creamy or Chunky Peanut Butter
3 tablespoons low-sodium soy sauce
1 teaspoon whole grain mustard
1 teaspoon light brown sugar
Cook frozen fish sticks per package instructions. Dice scallion. Prepare peanut sauce by combining peanut butter and soy sauce and heating it in the microwave for 45 seconds on high. Stir in the whole grain mustard, light brown sugar and diced scallion until well combined. Slice avocado.
Smear a tablespoon of peanut sauce in the center of the tortilla. Place 3 fish sticks on top of the peanut sauce in the center of the wrap. Top the fish sticks with 3 pieces of sliced avocado, 8 shreds of shredded carrot and 1 1/2 teaspoons of crispy rice noodles. Roll up wrap and slice in half to serve.
Peanut Butter Piggie Bites by Carmell
1 box, 15 count mini fillo shells
1 cup of maple syrup
1/8 cup chunky peanut butter(or creamy)
3/4 cup pancake mix
1/2 cup water
4 cooked sausage links cut, into 4 pieces each
In a small bowl whisk together maple syrup and peanut butter, microwave until heated through. In a separate mixing bowl whisk together pancake mix and water, set aside. Drizzle a small amount of peanut butter syrup in the bottom of each fillo shell. Place one quarter piece of sausage in center of each shell. Carefully spoon pancake batter on top of and around each sausage piece. Place all shells on a cookie sheet and bake in a 350* oven for 9-12 minutes, or until batter is set (batter will puff slightly and be almost firm to the touch).
Remove “Piggies” to a serving platter and generously drizzle with peanut butter syrup. These are delicious served along side eggs and fruit or simply served all on their own!!!
My Own Thai Stew by Rhonda
Sliced small red potatoes
Julienned red, green and yellow peppers
1 onion cut up or 1 bunch of green onions diced
2 T hot sauce
1 T soy sauce
1 T grape jam
2/3 C peanut butter,creamy or crunchy…up to you
1 whole chicken ,cut up or just the chicken parts you like…skin on or off doesn’t matter
1 C chicken or vegetable broth
Put everything into the crock pot and let it cook on high for a few hours and then low. Turn once or twice while cooking. Makes a nice thick broth. Serve over rice or noodles.
Peanut Butter Cookies by Colleen
1/2 cup shortening
1 1/4 cups packed light brown sugar
3/4 cup peanut butter
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 pkg vanilla instant pudding
1/2 cup mini chocolate chips, optional
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; pudding stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Thai Spiced Grilled Potato Wedges with Peanut Butter-Chipotle Dipping Sauce by Angela
4 medium Idaho potatoes
olive oil flavored cooking spray
1 tsp curry powder
1 tsp kosher salt
1/2 cup smooth peanut butter
1 tablespoon butter
1 chipotle in adobo, minced
Pre-heat gas grill to medium heat. Cut each potato lengthwise into 8 wedges. Next, pat the wedges dry with paper towels or a clean towel. Spray potato wedges thoroughly with cooking spray. Sprinkle curry and kosher salt over both sides of wedges. Place in grill basket. Place grill basket on grill. Cover grill and cook 30 to 40 minutes, stirring every 10 minutes, until potato wedges are tender. To prepare the dipping sauce place peanut butter, butter and chipotle in a small saucepan and heat until warm/hot, stirring frequently. Serve potato wedges with a side of dipping sauce.
Peanut Butter Bundt Cake by Meagan
2-1/4 cups flour
1 cup brown sugar
1 cup sugar
1 cup peanut butter
1/2 cup butter, softened
1 tsp. baking powder
1/2 tsp. baking soda
1 cup milk
1-1/2 tsp. vanilla
2 cups semisweet chocolate chips, divided
1/3 cup peanut butter
1. Preheat oven to 350 degrees F. Spray a 12-inch Bundt pan with nonstick baking spray containing flour (even nonstick pans) and set aside.
2. In large bowl combine all ingredients except chocolate chips and 1/3 cup peanut butter and beat on low speed until combined; then beat three minutes at medium speed. By hand, stir in 1/2 cup chocolate chips. Spoon batter into pan.
3. Bake at 350 degrees for 55-65 minutes until set, brown, and toothpick inserted in center comes out clean (except some chocolate might stick to the toothpick). Cool in pan for 10 minutes, then loosen edges and turn pan onto serving plate. Cool completely, then frost.
4. In small saucepan, melt 1-1/2 cups chocolate chips with 1/3 cup peanut butter. You can also melt these two ingredients in a small bowl in the microwave oven for 2 minutes at 50% power, stirring until smooth. Spoon over cake.
Peanut Butter Crack Bars by Katrina
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoon vanilla extract
1 (18 oz) jar peanut butter, smooth
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 (14 oz) bag caramels
1/2 cup milk
1/2 cup peanuts, dry roasted
1. Preheat oven to 350 degrees. Grease and line a 9X13-inch pan with parchment paper. Set aside.
2. Cream butter and sugars together until fluffy.
3. Add vanilla and eggs; beat until combined. Mix in peanut butter.
4. Stir in flour, salt, and baking powder until smooth.
5. Transfer 2/3 of the peanut butter mixture to prepared pan. Press evenly into prepared pan.
6. Bake crust for 10 minutes.
7. Meanwhile, remove wrappers and put caramels into a microwave-safe bowl. Add milk. Microwave for 30 seconds. Stir and microwave in 15-second increments until caramels have completely melted. (Be patient, it’s worth it.)
8. Allow crust to cool slightly. Poor caramel onto crust. Sprinkle peanuts evenly over caramel. Crumble remaining third of peanut butter mixture on top.
9. Bake for 30-40 minutes until lightly golden (I moved it to a higher rack halfway through baking).
10. Transfer to a wire rack to cool. Store cooled bars in fridge overnight (optional, but recommended).
11. Cut into 36 pieces and enjoy.
While “Peanut Butter Boy” sounds like a superhero name I am in fact human, and if I’ve forgotten anyone’s submission please let me know. Also, I hope ya’ll don’t mind that I touched up some of your photos a bit.