We are a family that likes our peanuts. From good old pb&j sandwiches to just noshing on them by the handful, we have yet to meet a peanut anything we don’t like. Maybe it’s the Southern husband’s Georgia upbringing. Maybe it’s just the salty crunchy deliciousness. Whatever it is, it led me down the road to this creamy and unusual soup, full of smooth peanut flavor and garnished with chopped (say it with me) peanuts! And since we are smack in the middle of soup season, otherwise known as the month of January, it’s the perfect time to give this a try.
One of my favorite things to do is to experiment with making some of the things we usually buy in jars and cans and boxes at the supermarket. The trick is, they have to be less of an effort than getting in the car, driving to the market, putting it in the cart, waiting in the checkout line and unloading it at home. So far, the things I have figured out that are both faster and more delicious than that whole process include ricotta cheese, hummus and butter. Pickles aren’t as fast (they do have to pickle themselves for a week or two) but they taste one million times better. And now I can add peanut butter to this list!
Still ruminating about what to make your mom for Mother’s Day dessert? I’m happy to tell you that you still have time to make a cool and easy ice cream cake that will delight both your mama and whomever else happens to be gathered around your Mother’s Day table. You don’t have to tell anyone that it’s a super-fast concoction of your favorite vanilla ice cream, chopped up peanut butter cups, chopped pretzels and chocolate sauce. I won’t if you won’t.
So every winter right around the holiday time, one particular cookie jar appears in my mom’s kitchen. In my family, this cookie jar means one thing and one thing only. Little baby peanut butter cookies. They are the only cookie that ever goes in this jar. And not just any peanut butter cookie…the bestRead More & Get the Recipe
A little while ago I woke up with a deep yearning to make a cookie-like dessert that wasn’t a regular cookie. I was torn between making mini lemon meringue pies and making peanut butter and jelly bars. So I went over to the Framed Cooks Facebook page and asked folks to help me decide. TheRead More & Get the Recipe
I’ve been happily cooking away for days now testing holiday “gifts from the kitchen” recipes.” My kitchen is a cheery, sticky mess of sugar, chopped nuts, and more chocolate than the eye can see. The Southern husband and the teenager keep drifting in and out to sample things, and I keep having to explain toRead More & Get the Recipe