* Reposting for all the delicious recipes!
The results are in! We received 20 entries for this exhibition, spanning a wide range of unique dishes. Me and my co-hosts from What’s For Dinner?, Scotty Snacks, and Balance donned our virtual tongues to pick our favorite recipes. While the real prizes here are the fantastic peanut butter concoctions, the first place winner will receive a huge $99 prize package from Peanut Butter & Co! I suggest you thoroughly check out each and every recipe listed, there are some interesting concoctions here. Read on to experience the incredible creativity of these submissions!
Congratulations to the winners! We loved all the entries and it’s always a tough decision but here are the undisputed peanut butter combo masters:
Peanut Butter Gravy and Biscuits by Julia at Fat Girl Trapped in a Skinny Body was the overall favorite. This fantastically creative dish is well deserving of the first place prize! I never imagined something like this could work so well, but now I’m eager to try it! Enjoy your peanut butter Julia!
Alice presented us with an interesting recipe titled Peanut “Batter” in Black Rice Mochi (abbr. title) that sounded fantastic, unlike anything we’ve seen before. Full recipe below:
1 cup black glutinous rice flour
1 cup water
sugar, honey or other sweetener (to taste)
1 jar peanut butter
dried coconut chunks (use grated or powdered coconut if in a pinch)
1. Use a blender to combine the peanut butter and 1 banana together, then add roughly chopped coconut chunks and mix by hand. Roll out onto a board or plastic freezer bag.
2. Make the mochi by combining 1 cup water and 1 cup black mochi flour in a large bowl with optional sweetener of choice and a pinch of salt. Microwave in 2 minute intervals, removing to stir for a total of 8 minutes or until the mixture is glutinous and stretchy.
3. Chop remaining banana in segments. Enclose each segment in a layer of Peanut Batter. Lay lumps on a greased board or freezer bag and slowly spoon sheets of mochi over each lump pinching together to make a smooth round(ish) ball. You may need to wet or grease fingers to avoid gumming your hands together. Chill and serve, or eat warm.
All Blog Entries
Peanut Butter Ice Cream with Candied Bacon – from Elle’s Kitchen
Peanut Butter Pork Potstickers – from Biggest Diabetic Loser
PB&J Banana Bread – from Healthy Food for Living
Peanut Butter Jelly Banana Bread – from Lucky Taste Buds!
Ultimate Breakfast Banana Split – from Bran Appetit!
Peanutt-y Beet Souffle – from La Reina Batata
Peanut Butter Granola Bars – from Savvy Baker
Vegan Peanut Butter Pretzel Pie by Manuel Addams
3/4 cup crushed pretzels (crushed fine with a food processor or rolling pin)
3 tablespoons white sugar
6 tablespoons margarine, melted
Preheat oven to 350 degrees. In a small bowl combine the sugar and pretzel crumbs. Drizzle in the melted margarine and stir until the crumbs are all coated with the butter. Press the mixture firmly into a 9 inch pie plate, making sure to come up the sides of the pan. Bake the crust for 10 minutes. Cool on a rack while you prepare the filling.
1 cup vegan cream cheese (follow your heart or tofutti), room temperature
1 cup confectioner’s sugar
1/2 cup peanut butter
1 1/2 cups vegan topping cream (Soyatoo)
In a mixer combine the softened cream cheese , sugar and peanut butter until smooth. This mixture will be thick. I added one scoop of Soyatoo and stirred to lighten it up a bit before adding the rest of the Soyatoo and gently folding to combine the two mixtures fully. Pour this into the cooled pretzel crust and chill for 2 hours.
Peanut Butter Matzah Pizza By Susan Kaplan
1 large round shmura matzah.
1 jar dark chocolate peanut butter
1 jar of reduced sugar organic blackberry preserves
1 cup chopped diced apples
1 cup chopped diced pears
1 cup chopped walnuts
1 tbsp cinnamon
1/4 cup lemon juice
Place matzah on a flat round plate. Place apples and pears in a small bowl with lemon juice and toss to coat lemon juice on apples and pears to prevent oxidation. Spread peanut butter very slowly on the matzah so it does not break. Spread preserves on top of the peanut butter. Using a strainer, strain the liquid from the apple and pear mixture. Sprinkle the apple and pear mixture over the preserves. Sprinkle the nuts over the fruit mixture. Sprinkle with cinnamon. Serve right away by gently cutting the pizza with pizza cutter. If all the ingredients are kosher for Passover, this makes a great dessert after the seder!
Fluffernutter Oatmeal by Zach Nerenberg
1/2 cup oatmeal (not instant)
2 Tbsp brown sugar
2 Tbsp peanut butter (or PB2)
1 Tbsp marshmallow fluff
Prepare oatmeal as directed. After oatmeal is cooked, add in the brown sugar, peanut butter, and fluff. Stir and enjoy!
Sweet Potato Muffins with Peanut Butter center by Abby Langbehn
¾ c. whole wheat flour
¾ c. all-purpose flour
1 t. baking soda
½ t. baking powder
½ t. salt
1 ½ t. cinnamon
1/8 t. cloves
1 ¼ c. sweet potato (microwaved until soft, skin removed, and mashed)
1 c. sugar
1 1/8 c. milk (soy, almond, or dairy)
1) Preheat oven to 375.
2) Combine flours, baking soda, baking powder, salt, cinnamon, and cloves in bowl. Set aside.
3) In separate bowl, use hand mixer to mix sweet potato with milk, until creamy. Add sugar and mix well.
4) Add dry ingredients to sweet potato mixture and stir until combined. Be careful not to overstir. Mixture will be thick.
5) In small bowl, combine peanut butter and maple syrup until creamy and well-mixed.
6) Fill muffin tin with cupcake liners, and fill tins with enough batter to cover the bottom. Make an indent in the middle of the batter, and place a dollop (about ¾ T.) of peanut butter filling in the middle. Cover the peanut butter filling completely with remaining muffin batter.
7) Bake for 17-18 minutes. Let cool before digging in!
Peanut Butter Cone by Ashley
1 ice cream cone
1 Tbs. peanut butter
1 scoop of ice cream
Fill/line an ice cream cone with peanut butter like you would the edges of a peanut butter cup. Enjoy any flavor of ice cream on top. (Bonus points for one with PB, of course!) When you get to the cone, you have a nice salty layer to sink your teeth into.
PB and Bacon Sandwich by Donna Harvey
Toast whole wheat or another good bread. Crisp up some lean bacon – real crisp – then drain and crumble. Spread peanut butter on toasted bread; sprinkle bacon crumbs on top — add salt and pico de gallo, or you can also add tomato or cucumber slices.
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.