Tag Archives: peanut butter

Peanut Butter Protein Cookies

28 Jun

On a whim, I made these. They are delicious and light, but also chocolatey and rich. And who doesn’t like a peanut butter cookie?!


  • 1 can garbanzo beans, drained and rinsed
  • 1/2 c peanut butter (I used smooth)
  • 2 tsp vanilla
  • 1/4 c honey
  • 2 tsp baking powder
  • 1/2 c chocolate chips


  • Preheat to 350
  • Pour everything except choco chips into a food processor and mix until smooth and blended through. Add in the chips, but just stir them in (I like the chips intact– if you like them itty bitty, then pulse a few times).
  • With a large soup spoon, spoon out balls of the dough and place onto a silpat or parchment paper on a baking sheet. This recipe made ~16 balls for me. Since they don’t flatten out on their own, you may want to flatten them down a bit to have a more regular shape
  • Bake for about 15 minutes or until they become slightly cracked.

Peanut Butter Meringues

19 Jun

Who doesn’t like a good meringue? While I’ve always wanted to make macarons, but still never managed to, I do enjoy making the macaron’s less distinguished little brother, the meringue. This one is with peanut butter. I mean, with 3 ingredients you really can’t go wrong.

I’m bringing some in to work tomorrow and we’ll see how fast they go.


  • 3 egg whites
  • 2/3 c white sugar
  • 4-5 tbsp peanut butter


  • Peaheat to 200.
  • Beat egg whites with an electric beat on high for ~5 minutes, or until they hold nice peaks when the beaters are lifted.
  • Keep beating, adding a few tbsps of sugar at a time, so incorporating the sugar quite slowly. Beat until whites are very stiff. Then plop spoons of peanut butter on top of the whites and fold peanut butter in with a rubber spatula. Keep folding until pretty smooth, or at least when nice swirls appear.
  • Drop spoonfuls of meringue onto cookie sheets (lined with either silpat or parchment). Since they don’t rise, they can be quite close to each other. Bake for 90-100 minutes. Try one to make sure before you take the whole sheet out– they should be crispy (not moist) on the inside.

25-minute Healthy Stir Fry with Noodles & Spicy Peanut Sauce

15 Jun

The other night Rafe and I got back from the climbing gym a few minutes past 9pm. This happens all the time. We get home, it’s late, we spend about an hr making dinner, and we eat even later. Yikes.

So instead of this, we made a dinner plan while in the car on the way back, and executed with four burners going (though not flawlessly, as there was plenty of random stuff that made it to the kitchen floor instead of the pan). We even sat done for it WAY before 10. Hoorah!

Ingredients (Stir Fry)

  • 1 tbsp olive oil
  • 1/2 in cube grated fresh ginger
  • 1 clove garlic, chopped
  • 1 box tofu, cut into smaller cubes
  • 2 ears of corn, with the kernels cut off
  • 1 head of broccoli, with the florets chopped
  • 2 bunches of soba noodles (about 6-8 oz)– could sub in Italian noodles also
  • splash of sesame oil

Ingredients (Peanut Sauce)

  • 1/3 c creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • splash sriracha or hot sauce
  • juice of a lime
  • water to lighten


  • Boil water. Add dash of salt and noodles, cooking until tender. Then drain and reserve with splash of sesame oil to keep strands separate.
  • In another pot, boil water and cook broccoli in a steam bin until florets are tender.
  • Heat the oil in a large fry pan. Once warm, add ginger and garlic. Cook until fragrant. Add the corn and cook until more tender.
  • In another fry pan, spray with Pam and add tofu cubes, cooking until brown and somewhat crispy on several sides.
  • To make the sauce, put all sauce ingredients (less water) in a glass measuring cup and nuke for 30 seconds. This should loosen up the peanut butter. Mix well with a fork so it gets smoother (put back to nuke some more if not yet there). If it’s still a bit thick, add a few splashes of water to thin up.
  • Now add the tofu and broccoli together with the fry pan with the ginger and corn. You’re done. We composed dinners of noodles on the bottom of the bowl, stir fry on top, with sauce poured over.

Thai Peanut Ice Cream

27 May

Um, yes. It is summer. And summer demands ice cream. And since I covet anything peanut butter, it did seem like an excellent place to start.


  • 1 c skim milk
  • 1 c coconut milk (I used SoDelicious)
  • 1/2 c cream
  • 2/3 c sugar
  • 1/2 tsp salt
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
  • 2 shakes cayenne (3 or 4 if you like it spicier!)
  • 3 tbsp cornstarch
  • 1.5 tbsp corn syrup
  • 2 tbsp cream cheese
  • 1/3 c creamy peanut butter


  • Stir together 1/3 c milk and cornstarch, set slurry aside.
  • In a medium sauce pan, whisk together remaining milk, coconut milk, cream, spices, sugar, salt, and syrup. Bring to a boil over med-high heat, cook for a few minutes, stirring constantly, then stir in slurry, stirring until thickened. (Add more cornstarch-milk-slurry if it’s not getting thick)
  • Put peanut butter and cream cheese in a metal bowl and pour in some of the hot milk mixture, whisking until super smooth. Then pour in remaining mixture and whisk until smooth.
  • Submerge bowl in an ice water bath. Once cool, use ice cream maker to process.
  • Peanut creamy goodness will ensue. I promise.

Chocolate Cupcakes with Peanut Butter Buttercream

18 May

A little pre-birthday evening of eating with Rafe and Danielle… Made tasty Vietnamese spring rolls with crispy tofu and savory peanut sauce.

I recognize that cupcakes really don’t belong in this dinner theme, but since I love them so very much, I decided to continue the peanut vein.

These were very easy and very tasty, and I would make the buttercream again (especially as I literally finished off every little scraping of the leftover frosting).

This is a half recipe– for 6 cupcakes!

Cupcake Ingredients

  • 3/4 c flour (I used half whole wheat flour and regular flour)
  • 1/3 c sugar
  • 3 heaping tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2.5 tbsp vegetable oil
  • 1/2 tsp vanilla
  • 1/2 tsp pomegranate vinegar (or white vinegar)
  • 1/2 c water

Cupcake Method

  • Preheat to 350, [if you’re me] get your silicone muffin cups ready (or paper liners!).
  • Whisk together flours, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, pom vinegar, and water and mix until there are no lumps. Pour into liners (fill ~3/4 the way) and bake for ~30 min. Allow to cool before frosting.

Peanut Butter Buttercream Ingredients

  • 1.5 tbsp unsalted butter
  • 3 tbsp creamy peanut butter
  • 1/2 c powdered sugar
  • 2 tbsp almond milk

Peanut Butter Buttercream Method

  • With an electric beater, beat butter and peanut butter together. Slowly add powdered sugar, adding almond milk to thin out the frosting a bit if you need to.
  • If you have any buttercream left over after you frost the cupcakes, please invite me over!

Peanut Butter Cookies

22 Feb


20120222-223438.jpgIt’s my colleague Ken’s birthday tomorrow, and he is a fan of peanut butter (I know he doesn’t like coconut or I would have tried to sneak some in)… He is also a pretty healthy-living guy, so I wanted to respect that in his cookie. So this is a totally from scratch recipe with no butter, no eggs, and only whole wheat flour. Good times, ya know?

They came out crisp on the outside but soft on the inside, just the way they should be.


  • 1 c whole wheat flour
  • 4 tbsp splenda sugar blend
  • pinch of salt
  • 2 tsp baking soda
  • 1 c peanut butter
  • 1/2 c fat-free vanilla yogurt


  • Preheat oven to 350
  • Whisk dry ingredients together
  • Mix peanut butter and yogurt with an electric beater. Slowly add in the dry ingredients. If it’s too dry, add a spoon or two more yogurt.
  • Spoon onto baking sheet lined with parchment, press down with fork
  • Bake for 10-15 min, eat with milk!

I rolled the cookies in sugar afterwards, but you might want to roll them in sugar before baking! (I forgot about that part)