10 genius hacks for the peanut butter obsessed.
Bottom of the Jar Salad Dressing
¼ cup canola oil
1 teaspoon minced ginger
1 teaspoon garlic powder
1 teaspoon finely ground black pepper
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons honey
1 almost empty jar of peanut butter
Add all ingredients into an almost empty jar of peanut butter. Shake well to fully incorporate.
Peanut Butter Magic Shell
½ cup peanut butter
¼ cup coconut oil
In a microwave safe measuring cup, add both ingredients and microwave in 30 second intervals, stirring to combine in between each interval.
Once the consistency is smooth, let sit at room temperature until cool.
Drizzle on top of your favorite ice cream and watch as it hardens in seconds!
Peanut Butter Hummus
1 15-ounce can chickpeas, drained and rinsed
2 heaping tablespoons of peanut butter
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon paprika
1/2 lime, juiced
Add chickpeas to food processor and process until finely ground. Add peanut butter and mix until combined. With the food processor on, stream in olive oil through the top. You may need to add more to meet your desired consistency. Add salt, pepper, paprika and lime juice and mix.
Garnish with a drizzle of olive oil and sprinkle of paprika. Serve with veggies or pita chips.
3 Ingredient Dessert (2 Ways)
3 ripe bananas
½ cup peanut butter
½ cup cocoa powder
Into a food processor, add the three ripe bananas, peanut butter, and cocoa powder. Blend together until smooth. If the mixture is too runny, add a few extra tablespoons of cocoa powder until the mixture is the consistency of a thick cake batter.
Make the ice cream. Scoop half of the mixture into a glass dish and freeze. When ready to serve, let thaw at room temperature for at least 10 minutes. Enjoy!
Make the cookies. Scoop heaping tablespoons of the remaining dough onto a greased or lined cookie sheet, about 1 inch apart.
Bake for 8-15 minutes at 350° F until cookies lose their sheen.
Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Ice Tray Peanut Butter Cups
For the Peanut Butter Cups:
2 1/2 cups milk or dark chocolate chips
2 1/2 tablespoons coconut oil
For the Inside Out Peanut Butter Cups:
1 cup creamy peanut butter
1/2 cup coconut oil
5 tablespoons powdered sugar
Place the chocolate chips and coconut oil in a microwave safe measuring cup. Microwave the chocolate in 30 second intervals until melted (stir between each interval).
In a second measuring cup, add the peanut butter and coconut oil. Microwave in the same manner, stirring until combined. Mix in the powdered sugar and whisk until smooth.
Spray two ice cube trays lightly with cooking spray, and use a pastry brush to coat all sides up to the top of the tray. Also, use the brush to remove any excess cooking spray so there is not a pool in the bottom of the trays.
Fill each ice cube tray about ⅓ full with both the chocolate and peanut butter mixtures.
Freeze the trays for 5-10 minutes, or until the shells are mostly set
Fill the chocolate tray with peanut butter and the inside out tray with Nutella. Try to make sure that the filling stays in the center and does not touch the sides of the tray too much or the chocolates may stick.
Pour the melted mixtures over the fillings until covered.
Place the trays on a flat surface in the freezer for about an hour until the cubes have hardened. Remove the trays from the freezer and allow to temper for about 5-10 minutes.
Remove the chocolates by lightly twisting the ice cube tray as if you were trying to release ice. Turn the tray upside down over a sheet tray lined with wax paper or parchment paper to catch the chocolates. You may need to lightly tap the bottom of the tray to coax the chocolates to release or you may need to twist the ice cube tray a few more times.