PB and Smiles

July 4, 2012 § Leave a comment

Peanut Butter makes me smile:)  It’s creamy texture, rich taste and the way it sticks to the roof of your mouth makes me feel like a kid when I eat it.  I love to add peanut butter in recipes because of its flavor, but also for its boost of protein.  I buy the no sugar, no salt natural creamy peanut butter for the kids and I, but Vince loves his Skippy.  There are so many things to do with peanut butter- grilled PB and J sandwiches, ingredient for dog treats, on bananas or apples, as a dip for dark chocolate or eaten with a spoon.

Man cannot live by bread along: he must have peanut butter.

– James A. Garfield

Interesting facts about PB:

Americans consume enough peanut butter each year to coat the floor of the Grand Canyon, according to Kansas State University. Peanut butter, invented in 1890 as a meat protein substitute, is made from ground-up peanuts. Peanuts are not nuts at all, but legumes. Peanut butter offers a nutrient-rich addition to your snacks, meals and desserts.

To learn more go to Livestrong.

Peanut Butter-Yogurt Bundt Cake with Ganache Glaze

1 cup (260g) plain yogurt
3 large eggs
2 teaspoons pure vanilla extract
2 ¼ cups (315g) unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/113g) unsalted butter, softened
1 cup smooth peanut butter
1 ¼ cups (250g) demerara sugar

¼ cup (60ml) heavy cream
85g (3oz) semisweet or bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, room temperature

Preheat the oven to 180°C/350°F. Grease a 12-cup Bundt pan and dust with flour. Whisk together the yogurt, eggs, and vanilla in a large glass measuring cup. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Combine the butter, peanut butter, and demerara sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
On low-speed, alternately add the dry ingredients in 3 additions with the yogurt mixture in 2 additions, beginning and ending with the dry ingredients, scraping the sides of the bowl between additions.
Turn the mixer to medium-high speed and beat for 1 minute.
Scrape the batter into the prepared pan. Bake until golden and risen and a skewer inserted in the center comes out clean, 40-45 minutes. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Glaze: heat the cream in a small saucepan over medium heat until it comes to a boil. Remove from the heat, add the chocolate and butter and let stand for 5 minutes. Whisk until smooth.
Pour the warm glaze over the cake.

Serves 10-12

There’s nothing like unrequited love to take all the flavor out of a peanut butter sandwich.

– Charlie Brown

Peanut Butter and Banana Pancakes
You can give these pancakes a PB&J flavor profile by spreading them with grape or strawberry jelly. Or just drizzle them with syrup.


5 2/5 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela’s)
1 cup warm water
1/2 cup creamy peanut butter
1/8 teaspoon salt
1 large egg
1/2 cup chopped banana (about 1 small)

1. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.
2. Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.

If you don’t want to go the Gluten-free route, I swear by the Joy of Cooking Pancake recipe. 

It’s like peanut butter and chocolate. Each is great, but they’re better together.

– Richard Whitehead

PB and J Crepes from Giada deLaurentiis

Awesome Wacky Wednesday Dinner (Breakfast for Dinner)

8 to 9 crepes

  • 4 eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 12 cubes
  • 1/3 cup creamy peanut butter, at room temperature
  • 1/2 cup strawberry or raspberry jam
  • 1/2 cup (2 ounces) fresh blueberries
  • Powdered sugar, for dusting

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.
Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

A plenitude of peanut butter and a dearth of hot mustard. 

– Patrick Dean

English Muffin with Bruléed Banana and Peanut Butter by Amy Wisniewski


  • 1 English muffin
  • 1 small banana
  • 3 tablespoons natural peanut butter (no added sugar)
  • 2 teaspoons packed light or dark brown sugar

1. Heat the broiler to high and arrange a rack in the highest position. Meanwhile, split the English muffin and slice the banana into 1/4-inch-thick rounds.
2. Place the muffin halves directly on the oven rack (the broiler doesn’t need to be completely hot yet). Broil, flipping once, until toasted, about 5 minutes total.
3. Remove the muffin halves to a work surface. Divide the nut butter between the halves and spread it into an even layer, making sure to spread it all the way to the edges. Evenly shingle the banana slices on the muffin halves and sprinkle with the brown sugar.
4. Place the muffins on a baking sheet and broil until the sugar is browned and caramelized, about 3 to 5 minutes. Serve immediately.

Soup, cereal and peanut butter are the three main things we need. They are the things we need the most, but they cost the most for us to buy. 

– Lisa Kemper

Super Yummy No-Bake Peanut Butter Crisp Rice Cereal Treats from Trader Joe’s

  • 1 Cup Brown Sugar
  • 1 Cup Blue Agave Syrup
  • 1 Cup Creamy Peanut Butter
  • 7 Cups Trader Joe’s Crisp Rice Cereal
  • Chocolate Chips (optional)

Combine brown sugar and blue agave syrup in saucepan and bring to near boil, stirring often. Continue stirring until brown sugar dissolves. Remove from heat.

Add peanut butter to mixture. Mix well. Add crisp rice cereal and mix well. If desired, add chocolate chips, then mix well.  You could also dip in melted chocolate if desired.

Press the mixture into a 13x9x2-inch greased baking pan or roll into balls and place in mini paper cups.  Or for fun, put them on a stick and decorate with sprinkles.  Refrigerate for several hours to cool and harden.
That’s when the chocolate hit the peanut butter.
-Perry Kamel
I make lots of cookies using peanut butter.  At Christmastime I make No-Bake Snowballs which is a recipe from my Granny (and originally Aunt Edith’s recipe), but here’s a similar recipe on the Taste of Home site.  And for a basic Peanut Butter Cookie check out Paula Deen’s recipe.  My Grandma Sarge always made Peanut Butter Fudge when she had guests.  Alton Brown has an easy one to follow.  For peanut allergies try Almond Butter or Sun Butter. Both are delicious and rich.
Peanut Butter- the pate of childhood. 
-Florence Fabricant
Enjoy the great invention of Peanut Butter.

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