When I was a kid, I would always barter for Reese’s Peanut Butter Cups on Halloween night.
Every birthday, my mom would bake my favorite cookies — chocolate with peanut butter chips — to share with my classes.
And, as an adult, I still appreciate a simple PB&J every once in awhile.
I have found ways to work my favorite creamy concoction into my protein shakes and, though I’m not proud of it, you’ll find me eating scoops of peanut butter out of a jar from time to time.
I love peanut butter. And, what do you know, there is a month dedicated to people like me.
November is Peanut Butter Lovers Month, and estimates that we’ll celebrate by eating more than 65 million pounds of the chunky or creamy, mouth-smackingly sticky spread in celebration. Though the observance of Peanut Butter Lover’s Month began in 1995, I have been honoring it since 1986, and plan to until I can no longer lift a spoon full of my one true love.
In my ravings of a lustful woman just looking for her next PB fix, I discovered several others in the newsroom quite enjoyed it, too. We’re not talking just peanut butter bars here. In savory chicken dishes, in unexpected creations like hummus and even a cocktail (yes this is mine combining my two favorite things booze and peanut butter), we have put together recipes for you to experiment with and celebrate this joyful occasion with us.
Peanut Butter Hummus
From Nigella Lawson’s “Kitchen.” Serves 10.
This recipe is surprisingly simple and delicious. It basically replaces tahini sauce with peanut butter — with great results.
Ingredients:
- 2 cans (30 ounces) garbanzo beans
- 1 peeled clove garlic
- 4 tablespoons olive oil
- ⅓ cup creamy peanut butter
- 3 tablespoons lemon juice (or more as needed)
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- ⅓ cup Greek yogurt
- 2 tablespoons peanuts, finely chopped
- 1 teaspoon smoked paprika for garnish
- Pita bread and celery sticks
Directions:
Drain and rinse the garbanzo beans. Put the garlic clove, garbanzo beans, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and run until the mixture is lumpy.
Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. Taste for seasoning, adding more lemon juice and salt as needed. Before serving, mix the chopped peanuts with the paprika and sprinkle on top.
Chocolate Peanut Butter Bars
Jay Kruzel of Chicopee, Mass., is the most popular soccer mom when making these fabulously rich bars for her daughter’s team. The origins are unknown (she got it from a relative in the 1970s). Most similar recipes we’ve found use margarine or butter to mix with the chocolate chips, but we think the condensed milk makes for a richer chocolate topping.
Ingredients:
- 1 cup peanut butter
- 1⅓ sticks butter, softened
- 3 cups crushed graham crackers
- 1 cup confectioners sugar
- 1 can sweetened condensed milk
- 12-ounce package semisweet chocolate morsels
Directions:
Mix the peanut butter, butter, graham crackers and confectioners sugar in a bowl, then press firmly into a 9-by-13 pan. In another bowl, mix the sweetened condensed milk and semisweet chocolate morsels. Melt in microwave at low setting. Stir, then then pour over peanut butter base. Refrigerate at least three hours. Once set, leave at room temperature for 15 to 30 minutes so the bars are easier to cut. Keeps in fridge for weeks (but there’s little chance there will be many left by then).
Peanut Butter Cup Martini
If you’re looking to indulge in a dessert of the boozy variety, this recipe shakes up a frothy, creamy martini that’s not too sweet and will impress any crowd with its garnishes.
Ingredients:
- 1⅓ ounces vodka
- 1 ounce Godiva liqueur
- ⅓ ounce white Cream de Cacao
- 1 ounce peanut butter simple syrup
Simple syrup:
- 1 cup sugar
- 1 cup water
- ⅓ cup creamy peanut butter
Garnish:
- Chocolate syrup
- Crushed peanuts
- A peanut butter cup
Directions
Make the simple syrup by combing sugar, water and peanut butter in small saucepan. Bring to boil, reduce and simmer a few minutes. Set aside and let cool. Store in refrigerator.
For the martini, combine ingredients in cocktail shaker filled with ice. Shake well and strain in a chilled martini glass that you rimmed with the chocolate sauce and crushed peanuts. Add a peanut butter cup for extra pizzazz.
Thai Peanut Butter Grilled Chicken
Adapted from Now You’re Cookin’ food blog; serves 4
Chicken drumsticks are marinated in a Thai peanut butter sauce, grilled, and then finished with a thick, slightly sweet, slightly spicy sauce. It’s also a great excuse to use your grill, because our Colorado fall has been particularly nice for those who don’t want to let summer go.
Ingredients:
- 2 cloves garlic, minced
- 1½ teaspoon minced fresh ginger
- 2 tablespoon roughly chopped cilantro
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 tablespoon lime juice
- 1 teaspoon Sriracha
- 2 tablespoon peanut butter
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 1½ teaspoon seeded and finely chopped jalapeño
- 2 pounds chicken drumsticks
- Garnish with cilantro, sliced jalapeño and chopped peanuts
Directions:
In a large bowl, whisk the garlic, ginger, cilantro, soy sauce, honey, lime juice, Sriracha, peanut butter, sesame oil, coconut oil, and jalapeño until combined.
Pour the marinade in a large ziplock bag, add the chicken to coat. Marinate in the fridge for 1 hour.
When ready to grill, remove the chicken from the marinade and reserve.
Grill the chicken until thoroughly cooked. Put the chicken on a platter and tent with foil to let it rest.
While the chicken is grilling, place the leftover marinade in a small pot and bring to a boil, stirring occasionally. It’s important the marinade is brought to a full boil so it’s safe to eat after being on raw meat.
Traditional Peanut Butter Cookies
Kathleen Lance of Denver got this recipe from Johnnie Taffen, the cook at Homerville Elementary School in Ohio, in the 1960s. After tasting one, a Denver Post staffer said, “It reminds me of home.” Indeed. (Altitude-tested.)
Johnnie Taffen’s Peanut Butter Cookies
Ingredients:
- ½ cup butter
- ½ cup shortening
- 1 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups flour
- ½ tsp salt
Directions:
Cream together the butter, shortening and sugars. Add peanut butter and mix, then stir in eggs. Add remaining ingredients in the order given and mix well.
Form into walnut-sized balls and flatten on baking sheet with fork (cross-cross pattern).
Bake at 375 degrees for 10-12 minutes.
Gluten-Free Peanut Butter Chocolate Chip Cookies
From Cooking Light, June 2014; makes 20 cookies
For those who are gluten-free, these are a great alternative. You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly, evenly and get lovely crisp edges; otherwise they’ll be too round and undercooked.
Ingredients
- ¼ teaspoon salt
- 1 large egg white
- 1 cup reduced-fat chunky peanut butter
- 1/3 cup granulated sugar
- ¼ cup brown sugar
- ¼ cup semisweet chocolate minichips
Directions
Preheat oven to 375 degrees. Place salt and egg white in a medium bowl; stir with a whisk until frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine. Scoop rounded tablespoon of dough and arrange each 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter. Bake at 375 degrees for 10 minutes or until lightly browned.
Nutritional Information per serving: Calories 111 Fat 5.6 g Satfat 1.4 g Monofat 2.6 g Polyfat 1.4 g Protein 3 g Carbohydrate 13 g Fiber 1 g Cholesterol 0.0 mg Iron 0.0 mg Sodium 121 mg Calcium 3 mg
Peanut Butter Popcorn
This lighter, less sweet take on caramel corn was clipped from the Lawrence Eagle Tribune by Charlene Flaherty of Hampstead, N.J., some 35 years ago, and she still makes it to this day (yes, it’s that good).
Ingredients:
- 2/3 cup unpopped popcorn
- 1½ cups salted dry roasted peanuts
- 1 cup sugar
- ½ cup honey
- ½ cup light corn syrup
- 1 cup peanut butter
- 1 teaspoon vanilla
Directions:
Pop corn either in oil or air pop. Try to remove all unpopped kernels. Place in large roasting pan, add peanuts, and keep warm in 250-degree oven. Measure out peanut butter and set aside. Butter sides of a heavy 1½ quart saucepan, then add sugar, honey and corn syrup. Bring to a boil, and stir constantly. Boil hard for 2 minutes, then remove from heat. (Do not splash on skin; it can burn.) Stir in peanut butter and vanilla. Immediately pour over popcorn and peanuts, tossing to coat thoroughly. Spread out on wax paper, and allow to cool. Break into bite-sized pieces. Store in plastic bags or bin.
Spicy Soba Noodle Salad
From Sarah Simmons for Food and Wine
Have all the ingredients for the dressing ready before you start because it moves quickly once you start cooking. The dressing can be refrigerated for up to two days but cook the noodles just before serving so they don’t get too soggy.
Ingredients
- 1½ tablespoons vegetable oil
- ¼ cup finely chopped Vidalia or other sweet onion
- 1 jalapeño, seeded and minced
- 2 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- ¼ cup creamy peanut butter
- 1½ tablespoons Thai red curry paste
- ½ cup unsweetened coconut milk
- 1/3 cup chicken stock or low-sodium broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 tablespoons fresh lime juice
- Salt
- 1 pound dried soba noodles
- 1 cup finely julienned carrots
- 1 cup finely julienned cucumber
- Finely grated lime zest and chopped cilantro, for garnish
Instructions:
Heat 1 tablespoon oil until shimmering. Add onion and cook over moderate heat until softened and starting to brown, about 5 minutes. Add jalapeño, garlic and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining ½ tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
Chicken Satay
Adapted from a Food & Wine; serves 8
These grilled chicken skewers are perfect with a spicy peanut sauce (recipe follows). The first time we tested this recipe, we found it salty, so reduced the amount of salt called for by ½ tablespoon (reflected in recipe below). We also noticed that an abundance of the paste on the chicken pieces was overwhelming, so we’d recommend shaking/brushing off excess marinade before grilling.
Ingredients:
- 3 plump lemongrass stalks, bottom 8 inches only, outer layer removed, cut into 2-inch lengths
- 2 large shallots, coarsely chopped
- 2 large garlic cloves
- 1/3 cup light brown sugar
- 1½ tablespoons ground coriander
- 1 tablespoon ground cumin
- ½ teaspoon ground turmeric
- 2 tablespoons Asian fish sauce
- 1 tablespoon kosher salt
- 2 tablespoons canola oil, plus more for grilling
- 4 pounds skinless, boneless chicken thighs, cut into 1 inch pieces
Directions
In a food processor, combine lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and 2 tablespoons of canola oil; process to a paste. Transfer marinade to a bowl and add the chicken, tossing to coat. Threat the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes up to an hour. Coat grates of grill with oil. Grill skewers over moderately high heat, turning occasionally, until charred in spots and cooked through, 10 to 12 minutes. Serve with the peanut sauce.
Spicy Peanut Sauce
Julia Martinez of Denver combined recipes from The Frog Commissary Cookbook and The Barefoot Contessa Cookbook to make this peanut sauce recipe that’s all her own. She uses it for everything from chicken, tofu, salads and as a dip. Great with the satay recipe, above.
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon dark sesame oil
- ½ cup finely diced red onion
- 1 clove minced garlic
- 1½ teaspoons minced fresh ginger root
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- ¼ cup light brown sugar
- ½ cup peanut butter, smooth or crunchy
- 2 tablespoons ketchup
- 1½ teaspoons freshly squeezed lime juice
- 1/3 to ½ cup hot water
Directions:
Heat the oils together in a small saucepan. Add the red onion, garlic, ginger, and red pepper flakes.
Saute over medium heat until onion is softened, 3-5 minutes. Add the vinegar, sugar, soy sauce, peanut butter, ketchup and lime juice. Cook one minute. Remove from heat and stir in hot water to desired consistency. (Obviously, the more water you add, the lighter the color, but then peanut taste is diluted as well.)
