Tag Archives: peanut butter

There are a lot of foods that I never ate growing up that I suddenly started eating in college because of lack of time and general laziness – peanut butter and jelly sandwiches, ants on a log, and my personal favorite, peanut butter and banana sandwiches. I guess there is just something about peanut butter that attracts hungry, stressed youths like moths to a flame.

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I didn’t like peanut butter as a kid. That’s a mild way of putting it – I hated it. It was the mouthfeel that I couldn’t stand, that stickiness that coated every inch of your mouth.  I vividly remember one day in elementary school when I ordered a peanut butter jelly sandwich for lunch out of morbid fascination. PB&J sandwiches were all anybody ate back then, so I decided to try it and see what all the hullabaloo was. I took one bite and threw it in the trash and went hungry the rest of the day. It was around that same time when we were reading Shel Silverstein in class and we got to the poem about the king who ate a peanut butter sandwich and got his mouth stuck shut for 20 years. That poem was what really sealed the deal for me. I’m not exaggerating when I say I spent the first half of my life terrified that peanut butter would glue my mouth shut.

I’m happy to say that I know better now and go through jars of peanut butter at an alarming rate to make up for lost time. I’m content to eat it straight out of the jar with a spoon, but I do occasionally like to put some work into how I consumer peanut butter, like this decadent peanut butter cake with chocolate ganache and peanut butter frosting.

One of my coworkers also adores peanut butter, so for her last day at work, I brought in this cake along with some cupcakes. She loved them, so I’d say my relationship with peanut butter – from hatred to love, bordering on obsession – has finally come full circle.

The prettiest (and most delicious) cake I’ve made so far

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Peanut butter and chocolate chip – need I say more?

One of my favorite things in the world is muffins with perfectly domed tops

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Blondies feel very retro to me. In my mind, they’re in the same category as pineapple upside down cakes or ambrosia salads. I think it’s the name. It makes me think of the ’50s, and men in suits and suspenders talking to their lady friends – “Hey Blondie, go make me a sandwich!”

You know, the good ol’ days.

Peanut butter caramel swirl blondies

How to be a perfect housewife: make sandwiches for lunch and blondies for dessert

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I need to get something off my chest. Chocolate cookies aren’t my favorite. When a craving hits, I’m more likely to buy a chocolate bar than bake a batch of cookies, mainly because I’m impatient and cannot delay gratification for chocolate.

If I’m being completely honest though, the real reason I rarely bake them is because most recipes call for melted chocolate in the batter, which means I have to get a separate bowl to melt the chocolate, and then, invariably, half of the chocolate is going to get stuck and caked onto the bowl, and then I have to figure out how to get rid of the chocolate without clogging my drain and it becomes one big mess. I’m really just lazy, okay?

After googling high and low for a recipe without melted chocolate and coming up empty, I decided to make my own recipe. Because I do what I want and this is a free country and ‘MURICA, F YEAH. That escalated quickly.

Chocolate cookie

These cookies also escalated quickly – they started out with just peanut butter chips, and then I found toffee and half a bag of chocolate chips that were just begging to be included and I am nothing if not an equal opportunity baker

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Ohio has some pretty great things – Grandpa’s Cheese Barn, the Lebanon Mason Monroe Railroad, Meadowlark Restaurant, and Buckeyes. I’m not talking about the tree, or the football team, I’m talking about the candy. Buckeye candies aren’t anything extraordinary – they’re basically a Reese’s with more peanut butter – but they’re still pretty delicious and adorable.

Buckeyes

Got some state pride up in here

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I like my chocolate chip cookies soft and chewy and my peanut butter cookies crisp and crumbly. These cookies fit the bill exactly. They have a slight crisp and an amazingly light, crumbly texture like a shortbread.

Salt is crucial in these cookies. Most baked goods recipes call for salt, but you can pretty much get away with leaving it out. Not for these cookies. The salt really brings out the peanut butter flavor, so make sure you throw some in the batter and sprinkle the tops with kosher salt if you really want to get that salty/sweet combination.

Peanut Butter Cookie

Salt is crucial

Peanut Butter Cookies and Cream Cookie

The criss-cross is also crucial

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