I am privileged to present you with 15 different recipes to feed your peanut butter obsession. Me and my co-hosts from Fake Food Free, Spices Bites, and Feerless Food drooled over these fresh and creative recipes. After much laboring we agreed upon the top 3 recipes, including the first place prize winner! While the real prize here is the collection of peanut butter recipes, the first place winner will receive a huge $99 prize package from Peanut Butter & Co including their brand new “Snack in the Box” products coming soon to vending machines and retail stores near you! I suggest you thoroughly check out every recipe, there are some very unique creations. Read on to experience the some mind-blowing creativity!

Congratulations to the winners! We loved all the entries and it’s always a tough decision but here are the undisputed peanut butter and produce masters:

1st Place

Peanut Butter and Chocolate Covered Cherry Panini by Kathy at Healthy Happy Life was the overall favorite. This fantastically simple dish is well deserving of the first place prize! This recipe employs my favorite rule to get peanut butter into any dish, in this case: If “Chocolate + Cherry = Good” and “Peanut Butter + Chocolate = Good”, then “Peanut Butter + Chocolate + Cherry = Fantastic”! Enjoy your peanut butter prize package from Peanut Butter & Co. Kathy!

2nd Place

Peanut Butter and Banana S’mores Pie by Allison at Veggies and Valentino came in a close second. This recipe combines just about everything you could want into one satisfying pie. It’s also vegan.

3rd Place

Zakia presented us with an interesting recipe titled North African Peanut Butter Sandwich that sounded fantastic and very creative. This is the only winning recipe that got fruits AND veggies in the same recipe! I can’t wait to try this one. Full recipe below:

North African Peanut Butter Sandwich by Zakia

1 Whole Wheat Pita Pocket
1 cup sliced veggies (such as carrots, onions, zucchini, tomatoes, celery)
1 tsp tumeric
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1/4 tsp salt
2 tsp Olive oil (or oil of your choice)
1 tbsp garlic hummus
1 tbsp crunchy peanut butter
1/4 cup sliced red grapes (optional)
Lettuce for serving (optional)

Saute the veggies in the olive oil for about 2 minutes at medium heat, then add the spices and saute until soft. Cut open the pita pocket and spread the hummus and peanut butter inside. Layer in the slices of lettuce, if using. Mix the grapes, if using with the veggies once you have taken them off heat. Then put the veggies and grapes inside the pita pocket. Serve immediately.

All Blog Entries

Peanut Butter Rhubarb Swirl Bread – from The Amateur Nutritionist

Fluffernutter Sweet Potato – from Feerless Food

Pumpkin Peanut Butter Soup – from Savvy Baker

Pumpkin Pie Pancakes – from The Peanut Butter Boy

Fruit Salad with Peanut Butter Dressing – from Lindsay

Zucchini Brownie Cupcakes – from Fake Food Free

Submitted Recipes

Vegan Peanut Butter Banana Ice Cream by Lori

1 frozen banana
1T peanut butter

Process in a blender until you have smooth “ice cream” at which point you can either eat it up or add something extra. Extras suggestions:
– Chocolate chips
– Sliced strawberries
– Crushed chocolate sandwich cookies
– Marshmallow Fluff to make “fluffernutter” ice cream
– Use chunky peanut butter instead of smooth
– Add an extra glob of peanut butter and pulse a few times to get “ribbons.”
– Spread between graham crackers and put back in the freezer to have ice cream sandwiches later.

PB Covered Strawberries by Evan

6-8 Medium sized strawberries
1/4 cup natural peanut butter
2 tablespoons coconut oil
2 tablespoons white chocolate chips (optional)

In a microwavable bowl, melt together the peanut butter, coconut oil, and white chocolate if using. Dip in the strawberries and twirl to coat. Place on a piece of wax paper and let cool in the refrigerator until firm.

Peanut Butter Carrot Cake Cups w/ PB Frosting by Brooke

1 8oz can crushed pineapple
1 cup chunky peanut butter
1/2 cup honey
1/2 cup brown sugar
2 teaspoons vanilla
3 eggs
3/4 cup milk
1 cup whole wheat flour
1 cup white flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 teaspoon baking powder
1/2 teaspoon nutmeg
2 cups shredded carrots
1 cup coconut
1 cup raisins

1/2 cup chunky peanut butter
16 ounce package powdered sugar
1 cup cold milk

Preheat oven to 350. Spray muffin pan or use cupcake holders. Sift together flours, soda, powder and spices in large bowl, set aside. Drain pineapple well, set aside. Beat peanut butter, sugar, honey and vanilla together. Beat in eggs, one at a time. Beat in flour mixture alternately with milk, coconut and carrots. Fold in pineapple and raisins. Fill prepared pan cups with batter. Bake 12 count for 25 minutes or until inserted toothpick in center pulls out clean. Allow to cool in pan. Frost with either vanilla store bought frosting or make homemade peanut butter frosting as follows: Cream peanut butter in bowl. Gradually beat in 1/2 of the sugar. Add remaining sugar alternately with 1 cup milk, beat until smooth enough to spread or dip cupcakes in. The cupcakes on the left of the attached picture have been dipped and frosted with the peanut butter frosting while the cakes on the right wear the store bought vanilla frosting.

Carrot and Peanut Butter Pancakes by Julia

1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
¼ cup peanut butter (any flavor or texture works)
¼ cup brown sugar
2 tablespoons honey
¾ cup milk (any milk works, vanilla almond milk is my favorite)
1 tablespoon canola oil
1 ½ teaspoons vanilla extract
2 large eggs
2 cups grated carrots
Cooking spray

Combine flour, baking powder, cinnamon, salt, and nutmeg (dry ingredients) in a bowl. Combine peanut butter, brown sugar, honey, milk, canola oil, vanilla, and eggs in a separate bowl and beat until well mixed. Combine bowls and stir for about a minute, then add the carrots and stir until carrots are well coated. Heat a large nonstick skillet over medium to medium high heat. Coat pan with cooking spray. Spoon mixture onto pan and press gently with a spatula. Cook for about 2 minutes or until tops begin to bubble. Turn pancakes over and cook for another minute. Repeat until batter is gone. Serves about 6 (recipe can easily be halved or doubled).

Bananut Toast by Karan

2 tablespoons peanut butter (I prefer smooth)
1 slice whole wheat bread
1 handful of almonds (8-10) or other nuts or granola
1 drizzle of honey (official unit of measure)
1/2 medium banana
1 cup milk (optional)

Place the bread in the toaster. While the bread is toasting, coarsely chop your almonds. Since you’ll probably have spare time, feel free to gather your favorite beverage as the bread toasts. Personally, I prefer milk with Bananut Toast. When the bread is done toasting, slather on that peanut butter. It should melt a little bit as you spread it across the warm bread. Mmm, this is gonna be good! Next, chop the banana into thin slices over the peanut butter‘d toast, sprinkle the almonds on top, and add your drizzle of honey over the whole thing. Eat like a (heavy) piece of toast.

Thai PB Carrot Patties w/ Creamy PB Sauce by Katrina

1 bunch scallions, chopped
3 garlic cloves, minced
2 inch piece fresh ginger, peeled and grated
1 serrano chile pepper, finely chopped (seeds optional)
1 pound carrots, grated (approximately 4 cups grated!)
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 egg whites or 1/4 cup egg substitute
2 tablespoons peanut butter (natural or your favourite)
1 oz lime juice (approximately 1/2 lime)
1/4 cup fresh cilantro, roughly chopped
1/4 – 1/2 cup oat bran (adjust depending on wetness of carrots)

Mix 2 parts Greek yogurt with 1 part peanut butter and 1 part maple syrup. Mix well. Refrigerate or enjoy immediately.

Preheat oven to 375 degrees. Heat a lidded pan over medium heat. When hot, coat pan with nonstick spray and add scallions. Cook until they begin to soften (approximately 2 minutes). Add garlic, ginger, and serrano pepper; stir for 30 seconds or until fragrant. Mix in salt, coriander, turmeric, and cinnamon. Add carrots and stir. Add a splash of water, cover, and cook for 6 to 8 minutes, until the carrots are soft but not mushy. Meanwhile, whisk together eggs, peanut butter, and lime juice in a large bowl. Once carrots are cooked, add cilantro and carrot mixture to the egg mixture. Stir well. Fold in the oat bran. Let mixture sit for 10 minutes, allowing the oat bran to absorb some of the liquid. Heat an oven-safe nonstick pan over medium heat. Adjust seasonings to taste. Shape mixture into 4-8 patties. (I found it easier to work with the smaller patties.) Spray pan with nonstick spray. Cook patties until browned on each side (approximately 4-6 minutes). Transfer the pan to the oven and bake for 12-15 minutes until burgers are firm and cooked through. Patties will be delicate, but will firm up nicely. Serves 4 (1-2 patties depending on size).

Additional Info

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.

Filed in Bakery, Breakfast, Dessert, Gluten Free, Main Course, PBE, Peanut Butter, Snack, Soup and Chili, Vegetarian

5 Responses / Leave a comment »

  1. Savvy Baker says:

    Yum! Yet again, I can’t wait to give some of these a try. Thanks for hosting another great roundup! -Liesl

  2. Kelly says:

    Oh yum. Salivating here.

  3. Sagan says:

    Mmmmm! I love the sounds of that PB rhubarb swirl bread; the ingredients are fantastic.

Links To This Post

  1. First Veg Restaurant on Iron Chef!.. 7/5 Hot Plate News! - kblog.lunchboxbunch.com

  2. Dessert Panini: Smashed Choco PB Covered Cherry. - kblog.lunchboxbunch.com

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