It’s peanut butter jelly time! That’s right: April 2 is National Peanut Butter and Jelly Day, which means there’s no better time to celebrate the irresistible childhood combination of smooth and nutty paired with sweet and fruity, all pressed together between two slices of bread. Believed to have hit popularity just after World War II, PB&J is one duo we know we won’t be “consciously uncoupling” anytime soon. This year, ditch the lunch box and go with a grown-up version of the age-old classic sandwich with this recipe for Peanut Butter and Jelly Lava Cakes. Just grab a bowl and a whisk to make the peanut butter cake — no mixer required — and in 15 minutes, you’ll be dipping into the warm, gooey peanut butter center as it oozes out over a pool of sweet Concord grape sauce. The only thing missing is an ice-cold glass of milk.
Continue Reading Hump Day Snack: Peanut Butter and Jelly Lava Cakes
Behold, a cocktail that harks back to the favorite childhood flavors of peanut butter and marshmallows! We often appoint marshmallows to s’more and hot chocolate duty, but Alie and Georgia pair these delicate morsels with creamy and slightly salty peanut butter for a nostalgic concoction that will satisfy your inner camper.
Start with a peanut butter simple syrup by simmering equal parts sugar and water with a generous dollop of peanut butter. Once cooled, combine with marshmallow-flavored vodka and hazelnut liqueur for an extra oomph of nuttiness. Shake with ice until chilled and frothy. Finally, this intoxicating cocktail is played up by the addition of a peanut butter-stuffed marshmallow garnish.
Bottoms up, folks.
Continue Reading Thirsty Thursday: The Nutterfluffer Cocktail
Recently I discovered a new ingredient that has me all excited: Peanut flour. Maybe you already know about this richly flavored, silky smooth, gluten-free, low-fat, protein packed ingredient? Well, it’s new to me and I love it.
Unlike other nut flour, this one is defatted, which means they remove a portion of the oils so the peanuts can be milled to a soft powder. The result is a velvety texture with lots of healthy protein and fewer calories. I first tested the peanut flour with these cookies. I wasn’t expecting the flavor to be enhanced as much as I was looking for a gluten-free alternative to the classic. Boy was I wrong, as the flavor is all about the roasted peanuts and the texture is divine.
The trick to their success is slightly under baking the cookies so the outside is crisp and the center stays creamy. Add the chocolate chunks and you have a sophisticated take on the ever loved peanut butter cup.
Continue Reading Chocolate Chunk-Peanut Butter Cookies
It’s National Peanut Butter Lovers Day. Set down your afternoon snack for a second and consider your preference for one of the most nostalgic foods you’re still in love with: the PB&J. Even with this, the world’s simplest sandwich, there are rules. They’re strict and vary with individual tastes, but these rules are undeniable and unbreakable when constructing a sandwich. Plain bread or toast? Strawberry jelly or grape? Do you use one knife for the peanut butter and another one for the jelly, or the same knife for both? Is it ok to lick the knife? Do you spread topping on each slice then smoosh together, or dribble the jelly on top of the peanut butter? And most importantly, do you prefer creamy peanut butter or chunky?
Continue Reading The Great Peanut Butter Debate: Creamy or Chunky?
Laura Calder -- French Food At Home
From six-year-old local bake-off winner to James Beard award winner, Laura Calder has some enviable culinary experiences under her apron…
Continue Reading Laura Calder — 16 Tasty Morsels