peanut butter

All posts tagged peanut butter

No Noodle Pad Thai

Published September 26, 2016 by jenmatteson


I had the most perfect bachelorette party. Okay, maybe I’m a bit biased, but it was perfect for me! A handful of my best friends went to one of the girls’ family cabin in seek of some lady fun in the sun. Well, it was 50 degrees and rainy all weekend in the end of July. So, you can imagine we had no fun staying inside. Psych! We had a freakin’ blast! There were games, gifts, girl talk, drinks, dancing, a red flannel serial killer, late nights, drinks, lots of drinks, did I mention drinks? Oh, and best of all, fooooooood! Good food! And, food I didn’t have to cook. Somehow that always tastes better ūüôā


Why am I telling you a 3 year old story of a bunch of drunken girls that can dance and sing super well¬†ūüėȬ†?¬†Because my friend,¬†that was my introduction to a version of this “Pad Thai”. One of the girls, Kim, made this amazing zucchini noodle Pad Thai that was out of this world! I couldn’t believe that I wasn’t missing the actual noodles, and beside that, the dressing was bomb. She¬†used almond butter, which I prefer in this recipe. Sadly, I don’t keep it on hand at all times, so peanut butter is an adequate sub.


With the crap-ton of zucchinis I had from my garden¬†this summer (check out the huge one at the top of the picture above!), I just had to make this, and what better time than a wine night with two of the five that were at the bachelorette party. I generally squeeze the excess water from the zucchini because I don’t like how well they stick together afterwards. This time, I didn’t thinking I was using them right away, so the moisture may not water it down too much. It did, so I would certainly suggest using a cheese cloth to get the excess water out. The noodles will be a bit stuck together after, but once you dress them, they’ll loosen up just fine. The dressing brings such a rich, indulgent taste to the dish, but you don’t have to feel guilty because you are getting more than your share of vegetables, and who doesn’t love that!


No Noodle Pad Thai

Source: Adapted from Cookie and Kate
Servings: 4-6


1/4 daikon radish, peeled
2 medium carrots, peeled
3 medium zucchini
handful bean sprouts
4 green onions
1 handful cilantro, chopped
1 tbsp. sesame seeds
1 lime, cut in wedges for serving

Peanut Sauce:
1/2 cup almond or peanut butter
1/4 cup lime juice
2 tbsp. tamari or soy sauce
2 tbsp. honey
2 tsp grated fresh ginger
1 pinch red pepper flakes
3 tbsp. water


  1. Using a sprializer, mandolin or vegetable peeler, create “noodles” out of the radish, carrots and zucchini (you may want to squeeze the water out of the zucchini using a cheese cloth or other thin kitchen towel, clean – of course). Place in bowl and add bean sprouts,¬†onions, cilantro and sesame seeds. Toss to combine¬†and set aside.
  2. In a small bowl, combine peanut butter, lime juice, tamari or soy sauce, honey, ginger and red pepper flakes. Slowly whisk in warm water to achieve desired consistency (you may not need 3 tbsp., you may need more. Make it how you like it!).
  3. Drizzle dressing over vegetable noodles and toss to combine. Serve with a wedge of lime and garnish with sesame seeds and cilantro.

Peanut Butter Banana Muffins

Published March 14, 2015 by jenmatteson

Bananas and peanut butter. What a classic combination!

Peanut Butter Banana Muffins¬†Yet again, I was stuck with two lonely, overripe bananas that my husband wanted¬†nothing to do with. I forewent the¬†regular banana bread,¬†and thought I’d try some muffins. Not just banana muffins, but banana and peanut butter muffins. Yum! These muffins have less sugar and fat than your typical waistline-enemy, using honey and non-fat¬†Greek yogurt. You also get a great serving of¬†whole grains if you substitute whole grain flour¬†for all-purpose. Sadly, the whole grain flour makes them look a little blah, but trust me, they don’t taste like it.
Peanut Butter Banana Muffins

These are pretty simple to make, and for me, I had everything required in my kitchen already. I LOVE when that happens. If you want an extra treat, melt some peanut butter to go on top of these suckers. I didn’t try it, but I’m guessing you won’t regret it!

Peanut Butter Banana Muffins

Source: Adapted from Sally’s Baking Addiction
Servings: Makes 12 muffins


2 large bananas, ripe to over ripe, mashed with no chunks
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup non-fat plain Green yogurt
1 large egg
1/3 cup unsweetened almond milk
1/2  cup creamy peanut butter
2 tsp vanilla extract
1 3/4 cup whole wheat flour (all-purpose would work)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt


1. Preheat oven to 425 degrees. Spray 12-count muffin pan with non-stick spray. Set aside.

2. In a medium bowl, whisk mashed bananas, honey, brown sugar, yogurt, egg and milk together until combined. Whisk in peanut butter and vanilla until smooth. Set aside.

3. In a large bowl, whisk flour, cinnamon, baking soda, baking powder and salt. Pour wet ingredients into dry ingredients, and whisk until just combined.

4. Fill muffin cups 3/4 full. Bake for 5 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 12 minutes more, or until an inserted toothpick comes out clean.

Soft and Thick Peanut Butter Crunch Cookies

Published January 30, 2014 by jenmatteson

I’m 100% positive I found my very favorite peanut butter cookie recipe!¬† I often find they get too crisp, or flatten out to chewy crackers or potato chips.¬† This is the second time I’ve used this peanut butter cookie recipe, and it was no fluke that I loved them the first time.¬† I honestly think the second time was better.¬† That could also be because it’s January, and we’re all watching what we eat now, right? ūüėČ

Soft and Thick Peanut Butter Crunch Cookies

Let me go back to the first time I used this recipe.¬† It was for our drink tasting party, and I had a hankering for peanut butter blossoms.¬† I honestly thought my grandma made the best, but I was wrong.¬† I made half the batch with peanut butter cups – I didn’t have kisses and wanted to use up what I already had in my baking cabinet.¬† The other half I got kind of creative with.¬† I have almost a case of Nestle Crunch bars (thanks, Dad!), so I figured I’d try chopping a few up and putting them in.¬† Yeah, it was the bomb.

Soft and Thick Peanut Butter Crunch Cookies

I made a double batch for my husband and his boys, who left me for the weekend to go on his annual ice fishing trip.¬† Too bad for him it’s -20 degrees, probably colder where he is going.¬† But maybe the cookies will help keep him warm, or the booze.¬† You decide.¬† Anyway, these cookies stay nice and thick, but remain soft and chewy – and not just for the day you baked them.¬† They stay soft for days, which is awesome!

Soft and Thick Peanut Butter Crunch Cookies
Soft and Thick Peanut Butter Cookies

Source: Adapted from Sally’s Baking Addiction
Servings: Makes 24 cookies


1/2 stick unsalted butter
1/2 cup brown sugar
1/4 sugar
1 cup creamy peanut butter
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 cup all-purpose flour


1. In the bowl of a stand mixer, cream butter and sugar at medium speed.  One at a time, mix in peanut butter, egg, then vanilla, scraping down sides as needed.  Slowly mix in baking soda and flour until just combined, careful not to over-mix.  **This is where I added two chopped up Crunch bars.  Use your own add-ins (chocolate or white chocolate chips, raisins, M&Ms, Kisses, caramel, or anything else you like) or just keep them deliciously plain.  Wrap dough tightly in plastic and refrigerate for at least 30 minutes.

2. Preheat oven to 350 degrees.  Prepare baking sheet with foil, parchment paper or cooking spray.  Roll dough into approximately 1-inch balls, about 2 tbsps., and place on prepared baking sheet.  Bake for 8-10 minutes (mine took exactly 10 to be perfectly soft, but this will vary based on ovens and size of cookies).  Remove from oven, and if desired, press fork crosswise into each cookie softly.  Let cool slightly on baking sheet, then transfer to wire rack to cool completely.

Peanut Butter Chocolate Chip Cookies

Published August 16, 2013 by jenmatteson

I love peanut butter cookies, and I wanted to bring something sweet to share over the weekend while camping, so I thought, what a perfect chance for me to make a batch! ¬†I loved my Grammie’s cookies growing up, but they were always hard, and I prefer my cookies soft and chewy. ¬†I went in search of a tried and true recipe on my trusty cooking board, and then I was now stuck in the position of choosing which recipe to make.

Peanut Butter Chocolate Chip Cookies

I decided to go with Jessica’s recipe from Sunny Side Up. ¬†I’ve never made anything from her blog before, so I was happy to once again, find some new ideas! ¬†The reason I settled on these cookies was more because of the story that went with them. ¬†These cookies were in her husband’s top 5 recipes that she makes. ¬†That’s saying a lot, so I thought it was the perfect recipe to try out. ¬†I especially loved the addition of the chocolate chips.

Peanut Butter Chocolate Chip Cookies

I only had egg whites on hand, so I think that may have affected the consistency of my dough. ¬†It was too sticky for me to roll and dip into sugar, so I basically just spooned it onto the prepared baking sheet. ¬†That said, I couldn’t really press a fork into them either, so after trying the first batch to come out of the oven, I decided to just forego the fork thing. ¬†I assumed they will still taste the same, just not look quite as pretty ūüėČ

The cookies, while quite thin, turned out delicious. ¬†They even made a great substitute for graham crackers in s’mores! ¬†Note to self, bring everything you can think of if you go on a camping trip that Leah’s husband packed for. ¬†The cookie wasn’t too crispy, but not so soft that they just seemed under-baked. ¬†The addition of the chocolate chips was wonderful, because who doesn’t like peanut butter and chocolate in holy matrimony? ¬†Certainly not me.

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Source: Adapted from Sunny Side Up
Servings: Makes about 4 dozen cookies


1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 cup peanut butter (I used half chunky and half creamy)
3/4 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 cup chocolate chips


1. Preheat oven to 350 degrees.  Prepare two baking sheets with foil and cooking spray.

2. In a large bowl, combine flour, baking soda, baking powder and salt.  Set aside.

3. In the bowl of a stand mixer, cream butter and peanut butter together.  Add sugars and continue to mix until light and fluffy.  Add egg, milk and vanilla extract until combined.  Slowly add in dry ingredients until everything is incorporated.  Stir in chocolate chips.

4. Roll a rounded tablespoon of dough into a ball, dip top into sugar, and place on baking sheet.  Press tines of a fork twice (crosswise) into each cookie lightly.  Continue until baking sheet is full (I omitted this step as my dough was too sticky).  Bake cookies for 10-12 minutes.  Mine took exactly 11 minutes, but every oven varies, so keep a close eye on them.  Remove from oven, let cool on pan for 1 minute, then transfer to wire rack to cool completely.

No-Bake Peanut Butter Pie

Published November 16, 2012 by jenmatteson

I have had this recipe in my “to try” list for several months and was waiting for the perfect time to make it.¬† I just hosted my Ladies Wine Workout and this was the perfect dessert.

I’ve never used a pre-made crust before, but it certainly made this pie a cinch to make!¬† I initially grabbed the 6 oz container of Cool Whip (can anyone say Cool Whip without thinking of Family Guy?), thinking it was the 12 oz container, but it wasn’t.¬† So I ended up getting one 12 oz container for the pie itself and one 6 oz container for topping.¬† When it was time to fold the Cool Whip into the peanut butter/cream cheese/milk mixture, I was worried that the 12 oz container was too much, as the filling seemed mostly white with a tinge of peanut butter (that’s a color, right?).¬† But, I forged ahead, and sampled a little from the spatula.¬† Yeah, it was perfect.¬† I could hardly wait to dive into this pie – but dessert wasn’t for at least another 24 hours!¬† But I did.¬† And it was well worth the wait.

The pie was so creamy in texture with a rich peanut butter flavor.¬† I used a chocolate cookie pie crust and topped the pie with chocolate sauce, Cool Whip, and a few peanut butter cups.¬† It was an excellent balance!¬† Best part about this recipe is that it makes 2 pies!¬† One for now, and one for right after.¬† Okay, we didn’t eat the other one right away.¬† It’s wrapped up in my freezer ready for friends Thanksgiving on Saturday.¬† Very much looking forward to it!¬† If you don’t finish the pie, it’s best to store in the freezer.

No-Bake Peanut Butter Pie

Source: Adapted¬†from Alida’s Kitchen
Servings: 16-20


8 oz low-fat cream cheese, softened
1 cup peanut butter (creamy or chunky – I used creamy this time, but would be interested to try chunky!)
1/2 cup powdered sugar
14 oz fat-free sweetened condensed milk
12 oz Cool Whip lite, plus more for topping
2 ready-made chocolate cookie pie crusts
chocolate syrup, for topping
peanut butter candies, for topping


1. In the bowl of a stand mixer, add cream cheese, peanut butter and powdered sugar.  Beat on medium until combined and fluffy, about three minutes.  Continue beating and gradually add in milk until well combined.

2. Fold in Cool Whip until fully combined.  Divide mixture evenly into two pie crusts.

3. Place pies in the freezer until set (at least two hours).  If solid, remove from freezer and let sit for 10 minutes before serving.  Meanwhile, decorate with chocolate sauce, Cool Whip and peanut butter candies.  Slice and serve.

3 Ingredient Chocolate Peanut Butter Cookies!

Published September 24, 2012 by jenmatteson

I’ve finally gotten around to reading my September issue of Food and Wine (thanks to a little work trip to Milwaukee), and there was an entire section of three ingredient recipes (salt, pepper and oil were not included as ingredients). ¬†There is nothing I love more than a great recipe with limited ingredients, so I picked out a handful of recipes to add to my “to try” pile. ¬†The first one I just had to try was Chocolate Peanut Butter Granola Cookies. ¬†What kind of cookie has only three ingredients? ¬†This one.

My local grocery store didn’t have chocolate peanut butter, only hazelnut butter – not the same. ¬†I stopped at my local super center, and they even had the brand recommended by Food and Wine. ¬†Score! ¬†I also grabbed some granola with dried cherries from the bulk bins.

Food and Wine has never steered me in the wrong direction with recipes, but I was a little concerned that the cookies wouldn’t be sweet enough, and almost added sugar to the cookie dough. ¬†I didn’t. ¬†But, I sorta wish I did. ¬†The cookies turned out really good, but they are more bitter than sweet. ¬†They taste good, but I do think they could be a bit sweeter. ¬†A sweeter granola would work as well.

**Edit: After having them on hand for a few days, I actually really love these cookies.  They are a great dose of chocolate, and I am LOVING the dried cherries (fruit that was in my granola).  I highly recommend these!

Chocolate Peanut Butter Granola Cookies

Source: Food and Wine
Servings: 1 dozen


2 cups granola with nuts and dried fruit, separated
1 cup chocolate peanut butter (I used Peanut Butter & Co.)
1 egg
pinch of salt


1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.  Add one cup of the granola into a medium bowl.  From the remaining cup of granola, pick out the fruit and add to the first bowl.  Add the granola without fruit to a food processor and pulse until finely ground.

2. In the bowl of a stand mixer, add ground granola, peanut butter, egg, and salt.  Beat at a low-speed until smooth.  Add the remaining granola and fruit and mix until just combined.

3. Form the cookie dough into 1 inch balls and place them on a baking sheet.  Flatten the balls with the tines of a fork.  Bake for until cookies are browned around the edges, about 15 minutes.  Let cookies cool completely on baking sheet.  Cookies can be stored in an airtight container for up to 3 days.

No-Bake Energy Bites

Published September 1, 2012 by jenmatteson

I love a good granola bar, and not the kind packed full of preservatives and other ingredients I can’t even pronounce. ¬†I mean the really good for you granola bars, with real, whole ingredients. ¬†I was thrilled to come across these no-bake bites from the Dainty Chef and try them out.

The best part is that you can substitute ingredients if you prefer something else, but I liked the sound of the original combination. ¬†The only change I made was using dark chocolate chips. ¬†These were a little difficult to roll up, feeling like I got more on my hands than I did in the bites themselves. ¬†Maybe next time I’ll spray my hands with cooking spray (or I suppose I could invest $5 into a cookie scoop!), because there will be a next time. ¬†Or even try putting them in a pan and cutting them into bars.

These would be a great little snack for camping or hiking, good for the kids, and perfect for back to school.  Speaking of kids, Nate likes to put a couple of these in his lunch and really enjoys them.  They really fill you up.  I love the coconut, though I know most people either love it or hate it, and the peanut butter with the dark chocolate combination is heavenly.

No-Bake Energy Bites

Source: Adapted from Dainty Chef
Servings: 15-20 Bites


1 cup rolled oats
2/3 cup toasted coconut flakes
1/3 cup ground flaxseed or wheat germ
1/2 dark chocolate chips (sub your favorite)
1/2 cup peanut butter
1/3 cup honey
1 tsp vanilla


1. In a medium bowl, combine oats, coconut flakes, flaxseed/wheat germ, and chocolate chips.  Stir in peanut butter, honey, and vanilla until well combined.  Refrigerate for at least one hour.

2. Using a cookies scoop or your hands, roll the mixture into 1-2″ balls. ¬†Store in an airtight container and refrigerate for up to two weeks.

Peanut Butter and Chocolate, a Match Made in Heaven

Published April 1, 2012 by jenmatteson

May I remind you that I am not a baker? ¬†Well, I successfully made brownies that didn’t come from a box! ¬†I am so super proud of myself, and an added bonus is that these brownies were delicious. ¬†Another treat made for our friends’ moving day, and Nate was sad to see me pack almost all of them to bring with us. ¬†He kept asking if we had to give them all away, to which I responded, “yes, dear”. ¬†I found this recipe from Just Baked, a wonderful little blog with many tantalizing treats! ¬†The peanut butter frosting reminds me of the Reese’s peanut butter, and paired with the chocolate brownie – YUM!

Peanut Butter Frosted Brownies

Source: Just Baked

Brownie Ingredients:

5 oz unsweetened chocolate, coarsely chopped
4 oz bittersweet chocolate (semisweet will work, too), coarsely chopped
1/2 cup unsalted butter (1 stick)
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt

Frosting Ingredients:

1 cup creamy peanut butter
3 tbsp unsalted butter
2/3 cup powdered sugar
1 tsp vanilla extract


1. ¬†Preheat oven to 350 degrees. ¬†Grease 13×9-inch baking pan.

2. Combine both chocolates and butter in a saucepan over very low heat.  Do not walk away and stir frequently so you do not scorch the chocolate.  When melted and smooth, remove from heat and let cool to lukewarm.

3. In a large bowl, beat sugar, eggs, and vanilla with an electric mixer until mixture thickens and becomes pale yellow.  Reduce mixing speed to low and mix in flour and salt.  When combined, add melted chocolate and mix well.

4. Transfer mixture to pan and bake for about 20 minutes.  Cool brownies completely in pan on a wire rack.

5. In a medium bowl, combine peanut butter and butter.  Using electric mixer, beat until smooth.  Add powdered sugar and vanilla extract and beat until well blended.

6. Once brownies are completely cool, spread with peanut butter frosting evenly.  Refrigerate for at least one hour before cutting and serving.

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