Tag Archives: Peanut Butter

Peanut Stew

Matthew:  After the great beef stew, it was time to try something a little different.  Erika recommended this recipe for Inner Warmth Peanut Stew, from Matt Moyer, executive chef at The Great Dane.  The list of ingredients might seem a little strange–butternut squash, tomatoes, peanut butter, garlic, and ginger–but the combination really tastes good.  I was a little hesitant to add 1/2 cup of ginger, but I went for it.  I really enjoyed this stew.  It made quite a bit and I ended up freezing half of it, but after I finished the first half I thawed the other half to eat right away.  I highly recommend this recipe if you are tired of the more traditional winter soups and stews, but still want something warm and filling.  Two small changes I made were to use chunky peanut butter and to add some cinnamon.

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Peanut Butter Chocolate Chip Cookies

Katie:  Whether proofreading applications, helping me outfit my not-yet-existent apartment, serving as my personal interview coach, or searching for the perfect used car, my dad has been a big help lately!  I decided I needed to do something to show my appreciation.  I usually try to choose healthy recipes, but this time I tried to find a yummy, indulgent cookie recipe.  When I spotted this recipe for Puffy Peanut Butter Cookies with Chocolate Chips via Food Gawker, I knew I wanted to try it.  I had never heard of melting peanut butter before, but maybe that’s what helped these cookies be so soft and chewy.  They turned out really well!  I sprinkled a few with sea salt, but they seemed to mysteriously disappear before I could try them…  If you make these, make sure that the butter and peanut butter cool before adding them, and don’t overbake the cookies!  Judging from the positive responses, I would definitely make these again.

Peanut Butter Cookies with Chocolate Chips (from How Sweet It Is)

makes about 18 cookies (I made more, about 30)

  • 8 tablespoons of salted butter
  • 6 tablespoons of creamy peanut butter
  • 2 cups all-purpose flour
  • 1/2 teaspoons baking soda
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips
  • sea salt (optional)

Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments, stirring each time, until melted. Let cool completely.

Preheat oven to 325 degrees F.

Whisk the flour and baking soda in a small bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add the flour mixture and mix until a dough forms. Fold in the chocolate chips.

Shape the dough into heaping tablespoon-sized balls. Place on a baking sheet covered with parchment paper two inches apart.  Sprinkle with sea salt, if desired, and bake for 10-12 minutes or until the cookies begin to firm up. The centers should be soft and puffy. Do not overbake. Let cool completely and then enjoy!

Pumpkin Peanut Butter Chocolate Chunk Muffins

Bill:  Tis the season for all things pumpkin.  I made some spiced pumpkin waffles recently which are one of our favorite “fall” breakfast treats.  Actually they’re good for supper too.

With 1 cup of leftover pumpkin I was hungry for a dessert.  I was searching for a recipe that combined pumpkin, peanut butter and chocolate chips.  I found this recipe.  I wasn’t quite sure how the peanut butter would go with the pumpkin but I was pleasantly surprised.  The combination works especially with Ghirardelli bittersweet chocolate chips.  Tasty muffins.

Peanut Butter Crusted Sweet Potatoes

Flori: Since I am always looking for delicious things to eat, Katie sent me this recipe for Peanut Butter Crusted Sweet Potatoes. She was not really sure if the combination of sweet potatoes and peanut butter would really be a good idea – but after making and tasting them, I have to strongly DISAGREE. They were easy to make and absolutely delicious. A definite do-over!

Peanut Butter and Jelly Bars

Matthew: While searching through my Williams-Sonoma Essentials of Baking cookbook, I happened upon a recipe for Black Cherry-Oatmeal Crunch Squares.  I had made a note on 3.3.07 that I made the recipe and substituted 1/3 c. peanut butter for a half stick of butter and used a combination of apricot and strawberry jams.  This time around, I still used the peanut butter and tried Bonne Maman blackberry preserves which worked out really well.  I shared the bars at work and brought some to Chicago for my weekend trip.  They were a big hit!  And, as you can see in the picture, I had a little left over after filling the pan, so I made an individual serving for myself in a tartlet pan.  It went perfectly with vanilla ice cream.

Crumbly Peanut Butter Oat Bars

Flori: Last weekend I felt the urge for a sweet treat, so I decided to bake Crumbly Peanut Butter Oat Bars. They weren´t too hard to make and turned out really good. I just changed the recipe a bit by adding more peanut butter (to satisfy my sweet tooth) and substituting the turbinado sugar (which we haven´t got in Germany) with regular brown sugar. The bars are a good snack to bring along to school and make colleagues and students jealous.

Crumbly Peanut Butter Oat Bars