My one true love…

On July 19, 2010

I’ve always been in love with peanut butter.  As a child my favorite snack was a big, fat spoon full of the stuff.  For lunch, I only ate peanut butter sandwiches, hold the jelly.  Once I even got a white stuffed animal kitty-cat, and much to my mother’s chagrin, named it, of course, Peanut Butter.  “Why not Marshmellow, or Cotton” she tried to rationalize, but I loved that damn cat and I loved peanut butter, and my 6 year old mind was made up.

Fast forward today and I am still guilty of incorporating it into a meal at least once a day (sometimes 4 times.  whatever.  don’t judge)

Instead of a tablespoon of Jiffy, I’ve upgraded my PB tastes and below, for your tasting pleasure I’ve included, not one, but two of my favorite peanut buttery recipes.

The first is a peanut butter mouse dessert– it’s the bomb with some chocolate.  If you’re feeling fancy you can serve it in a pie crust and top it off with some ganache.

The second, spicy peanut butter, is amazing on a sandwich with some pumpkin butter, OR  you can heat it up in a sauce pan with some water,  soy sauce and a dash of maple syrup, then mix in some chicken, beef, egg or tempeh, and serve over some buckwheat soba noodles.  Delicious dinner in 10 mins.

– 12 oz.  Silken Tofu
– 1 cup ORGANIC peanut butter , with no salt or sugar added.
– 1/4 cup powdered sugar
– 1/4-1/3 cup agave nectar/maple syrup/brown rice syrup, etc.
– 1 teaspoon vanilla extract

Directions: Drain and rinse the tofu and squish out any excess water. Combine all the peanut butter mousse ingredients in a blender or food processor and blend until smooth and well-mixed. Store in the fridge for at least 30 mins before serving.


1 cup (1/2 jar) creamy peanut butter

1 1/2t chili powder
1 1/2t cayenne pepper
1t crushed red pepper flakes
1t paprika
1/2t – 3/4t kosher salt (only if using unsalted peanut butter)


Mix all ingredients together in a jar and let sit overnight for the flavors and colors to extract. If your tolerance for spicy foods isn’t very high, use only half of the spice, taste it and adjust accordingly. As for the salt, chili powder often contains salt so you may want to add less salt to start, taste, and adjust.

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