Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …
Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!
This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…
Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).
This peanut butter pie is one seriously decadent dessert. Top this easy pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it over the top! When I was 15, I worked at a family-owned diner that made a killer peanut butter pie. I always wanted to replicate it at home and …
This peanut butter pie is one seriously decadent dessert. Top this easy pie with mini peanut butter cups, whipped cream, and chocolate sauce to take it over the top!
When I was 15, I worked at a family-owned diner that made a killer peanut butter pie.
I always wanted to replicate it at home and a few years ago, I finally got to work on it. I made 3 versions in one week and I must say, I totally nailed it.
The original recipe used a traditional pie crust, but I think this version is even better because it uses a chocolate cookie crust.
After all, what goes together better than peanut butter and chocolate?
Cookies for breakfast? We’ve done it before and we’re doing it again. And this time it’s all the goodness of a classic peanut butter cookie in a chunky, snack-able, and crunchy granola. YUM — it’s just as good as it sounds!
This quick and easy gr…
Cookies for breakfast? We’ve done it before and we’re doing it again. And this time it’s all the goodness of a classic peanut butter cookie in a chunky, snack-able, and crunchy granola. YUM — it’s just as good as it sounds!
This quick and easy granola is perfect with milk, yogurt, or just by the handful, friends. Bonus? Just 10 ingredients required! Let us show you how it’s done!
When we think of Easter candy, peanut butter eggs are a must! This year, we set out to create a vegan version that’s SUPER easy to make and just as delicious as the originals! We think we crushed it, but we’ll let you be the judge.
Simple m…
When we think of Easter candy, peanut butter eggs are a must! This year, we set out to create a vegan version that’s SUPER easy to make and just as delicious as the originals! We think we crushed it, but we’ll let you be the judge.
Simple methods (no food processor!), 6 ingredients, and a perfectly sweet and salty peanut butter filling with a thin, melt-in-your-mouth chocolate coating. Prepare to feel nostalgic.
Peanut butter lovers, rejoice! We’ve cracked the vegan, gluten-free, naturally sweetened code on the perfect little peanut butter cookie: Nutter Butters! Think a crispy, perfectly sweet peanut butter cookie and soft, creamy peanut butter filling. Swoon…
Peanut butter lovers, rejoice! We’ve cracked the vegan, gluten-free, naturally sweetened code on the perfect little peanut butter cookie: Nutter Butters! Think a crispy, perfectly sweet peanut butter cookie and soft, creamy peanut butter filling. Swoon!
Easy to make with just 8 ingredients, this snack-able dessert will be loved by EVERYONE. Get ready to fill your cookie jar…if they make it that far! Let’s bake!
How to Make Vegan Gluten-Free Nutter Butters
When it comes to Nutter Butters, there are two essentials: peanut butter and peanut butter.
Are you looking for a quick, creamy, lusciously rich, and easy dinner? I got you. These Peanut Noodles with Chicken are straight-up addictive with their sweet-savory-spicy-rich sauce and tender chunks of chicken breast. Plus, the whole recipe comes together in a cinch, so this is a great last-minute meal for those days when you just need something easy and GOOD. I think you’re going to love this one!
What Are Peanut Noodles
This dish features noodles (any kind) and small bites of tender chicken breast drenched in a creamy sauce that’s inspired by Thai peanut sauce. The sauce is a rich mix of creamy coconut milk, savory peanut butter, spicy sriracha sauce, fresh garlic and ginger, a little soy sauce and brown sugar, and a splash of lime juice to keep everything bright. This easy sauce is absolutely divine and you’re going to want to spoon it over everything!
Can I Sub the Chicken?
Absolutely! If you’re not a chicken fan you can easily substitute it with shrimp, cubed tofu, or even just leave it out and enjoy the noodles plain. It’s all about that sauce, anyway. ;)
This dish is definitely the best when eaten right away because the creamy, luscious sauce tends to get soaked up by the noodles when it’s stored in the refrigerator. That being said, I probably wouldn’t turn down a plate of these noodles after reheating, but I also wouldn’t expect them to be as saucy and creamy. So if you’re big on texture making a half batch might be a better option than counting on eating the leftovers.
1boneless, skinless chicken breast (about ⅔ lb.)$3.33
1Tbspcooking oil$0.04
8oz.noodles*$0.89
1/4cupchopped peanuts$0.19
1/4cupchopped cilantro$0.22
Instructions
Prepare the peanut sauce first. In a medium bowl, whisk together the peanut butter, sriracha, brown sugar, soy sauce, 2 Tbsp lime juice, soy sauce, minced garlic, and grated ginger.
Add the coconut milk to the peanut sauce and whisk until smooth again.
Cut the chicken breast into small ½ to 1-inch sized pieces.
Heat a large skillet over medium-high. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken.
Add the prepared peanut sauce into the skillet, turn the heat down to medium-low, and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, while you cook the noodles.
Cook your noodles according to the package directions, then drain in a colander.
Add the cooked and drained noodles to the skillet with the peanut sauce and chicken. Toss until everything is evenly mixed and coated in sauce.
Top the noodles with chopped peanuts and cilantro, then enjoy!
How to Make Peanut Noodles with Chicken – Step by Step Photos
Make the peanut sauce first so the ingredients have a few minutes to mingle and the sauce is ready to go when you need it later. Add ⅓ cup smooth natural-style peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 1 Tbsp soy sauce, 1 clove of garlic (minced), 1 tsp grated fresh ginger, and 2 Tbsp lime juice to a bowl.
Whisk the ingredients together until smooth, then add in one 13.5 oz. can of coconut milk. Whisk until smooth again and then set the sauce aside.
Cut one large boneless, skinless chicken breast (about ⅔ lb.) into small ½ to 1-inch chunks.
Heat 1 Tbsp cooking oil in a large skillet. Once hot, add the chicken and cook until browned on all sides. It’s okay if the chicken isn’t cooked through at this point. Avoid overcooking the chicken or it will become tough.
Pour the prepared peanut sauce into the skillet with the chicken. Turn the heat down to low and stir to dissolve any browned bits off the bottom of the skillet. Let the chicken simmer in the sauce over low, stirring occasionally, as you cook the noodles.
Cook 8 oz. noodles according to their package direction, then drain in a colander. You can use linguine, spaghetti, rice noodles, ramen noodles, or any kind of long noodle.
Add the cooked and drained noodles to the skillet and stir to combine.
Top the peanut noodles with ¼ cup chopped peanuts and ¼ cup chopped fresh cilantro.
Enjoy the peanut noodles hot. If you have any leftover lime, cut it into wedges and squeeze a bit over top just before eating.
You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfe…
You can’t go wrong when peanut butter and jelly are involved. And in a cookie? Irresistible! These vegan and gluten-free thumbprint cookies are tender with crisp edges, packed with peanut butter flavor, and have a fruity jam center (a.k.a. cookie perfection!).
Plus, they’re easy to make with just 8 ingredients, 1 bowl, and 30 minutes required! Naturally sweetened, grain-free, and oil-free too! We know: It’s magic.
Did anyone else grow up eating Scotcheroos or Special K Bars? They’re crispy, salty-sweet, peanut butter cereal bars with a chocolate butterscotch topping. And yes, they’re just as good as they sound — totally decadent and (regrettably) shareable!
We’v…
Did anyone else grow up eating Scotcheroos or Special K Bars? They’re crispy, salty-sweet, peanut butter cereal bars with a chocolate butterscotch topping. And yes, they’re just as good as they sound — totally decadent and (regrettably) shareable!
We’ve given these classic, NO-BAKE treats the ultimate MB remix with a naturally sweetened, gluten-free base and a fudgy, vegan chocolate “butterscotch” topping. Simple methods, just 9 ingredients, and no corn syrup or butterscotch chips required!
Peanut butter and chocolate are a great combination in any format. In many desserts, chocolate takes center stage and peanut butter adds a salty, supporting element. In these Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache, peanut butter is the star. The cookies are crisp, peanut butter cookies that are sandwiched …
Peanut butter and chocolate are a great combination in any format. In many desserts, chocolate takes center stage and peanut butter adds a salty, supporting element. In these Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache, peanut butter is the star. The cookies are crisp, peanut butter cookies that are sandwiched together with a chocolate and peanut butter ganache. The result is a cookie that is reminiscent of a peanut butter cup, but with even more peanut butter flavor!
I’ve long been a fan of sandwich cookies, from the first time that I dunked an Oreo in a glass of milk (an experience that, I’m guessing, that many of us had as kids) to now. I like soft, frosting-filled whoopie pies and crisp wafer cookies filled with sweet creme. These Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache are in the latter camp.
The recipe actually starts off with a cookie that I first made some years back, though it has been a favorite ever since. The cookies are just about bite sized, with a good peanut butter flavor and a very crisp texture. The crispness of the cookie is a great contrast with the richness of the filling. The fact that the cookies are just about two bites each also means that the filling won’t squeeze out when you take a taste, which can be a problem with larger sandwich cookies.
The ganache filling doesn’t use any dairy, unlike most ganaches. Instead, it combines dark chocolate with peanut butter – and lots of it. This definitely makes it a non-traditional ganache, however the consistency is right where you would want it to be and the flavors are outstanding. I added a little extra salt to the filling (though my peanut butter was salted) just to bump up the salty-sweet contrast of the elements. The cookies are sturdy and don’t soften even after they have been filled, which is a nice bonus for this recipe. It makes a large batch (of small cookies), so store the leftovers in an airtight container until you’re ready to snack your way through them!!
Peanut Butter Sandwich Cookies with Chocolate Peanut Butter Ganache
Crispy Salted Peanut Butter Cookies
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1/2 cup smooth peanut butter (national brand)
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp coarse sea salt, approximately
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter, peanut butter and sugar until light and fluffy. Beat in egg and vanilla extract, then gradually incorporate the flour mixture on low speed until the dough comes together and no streaks of dry ingredients remain.
Shape dough into 1/2-inch balls (teaspoon-sized balls) and arrange on prepared baking sheet, leaving about 1 1/2-inches between cookies to allow for them to spread. Sprinkle cookies with coarse sea salt.
Bake for 12-14 minutes, until cookies are very lightly browned and set around the edge. Allow cookies to cool on the baking sheet for 3-4 minutes (cookies may fall slightly as they cool), then transfer to a wire rack to cool completely.
Makes about 60 cookies.
Chocolate Peanut Butter Ganache
3 oz dark chocolate*, chopped
1 cup creamy peanut butter (national brand)
1/2 tsp coarse kosher salt
In a medium-sized microwave safe bowl, melt the chocolate in 20-35 second intervals until smooth. Add in peanut butter and salt and stir until mixture is uniform and smooth.
Assembly: Divide the cookies into evenly matched pairs and spoon about 2-3 teaspoons of filling in between each pair, then firmly press them together to encourage the filling to spread evenly between the cookies.
*Note: Use semisweet chocolate or a mild dark chocolate (less than 65% cacao).
