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Peanut Butter and Jelly Shortbread Wedges

Peanut Butter and Jelly Shortbread Wedges

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  • Nonstick vegetable oil spray
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)*
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all purpose flour

Recipe Preparation

  • Spray bottom of 9-inch-diameter springform pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour; beat on low speed just until blended.

  • Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.

  • Preheat oven to 350°F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.

  • Release pan sides. Cut shortbread into wedges. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

  • For these recipes, we used creamy (smooth) all-natural peanut butter. To make sure you're buying the right stuff, check the label. There should be only two ingredients: peanuts and salt. This style of peanut butter may have a layer of oil (from the peanuts) on top. If it does, chill the jar for a few hours, then slowly mix until smooth. Don't use freshly ground peanut butter: It can have inconsistent flavor and texture.

Reviews Section

Irish Oatmeal Shortbread

I love plain buttery shortbread, but as with most things, I like a little variety in my shortbreads from time to time. One of my favorite shortbread variations is oatmeal shortbread. Oatmeal shortbread is a simple shortbread recipe that includes a good amount of oatmeal in it. While oatmeal does add to the texture of the cookies, creating a more crumbly result than flour alone, it also adds a deliciously nutty flavor that makes the cookies less one dimensional (even though having one dimension isn’t bad when that dimension is butter!).

I developed this recipe after eating some delicious Irish Oatmeal Biscuits that were buttery, crisp and full of oat flavor. Those cookies had a very short ingredient list and I wanted to keep my cookies as simple as possible while capturing some of the same flavors. These shortbread cookies are made in the food processor, whizzing together oatmeal, flour, sugar and butter until the mixture is crumbly. It is then poured into a springform pan to bake. You can make these without a food processor, cutting the butter in by hand or with a pastry cutter, but the food processor makes the whole process much easier.

The finished cookies have a wonderful texture, crisp and just sandy enough to almost melt into your mouth as you eat. They taste strongly of butter, with a lovely oaty, nutty finish to them. They are only subtly sweet, and you could probably even pair these with cheese if you don’t want to just eat them as-is. I used Irish butter and would recommend using a European style butter for extra richness, if you can. The recipe will work just fine with regular butter, however.

The secret to cutting shortbread cookies is to score the dough before you bake it, so you know exactly where to cut, and then to cut the cookies with a sharp knife as soon as they come out of the oven. This way, the cookies remain intact while slicing and are easy to break apart into perfect shortbread wedges when they cool. These cookies keep well in an airtight container for several days, but this is a small batch and it tends not to last that long!

Irish Oatmeal Shortbread
1 1/3 cups all purpose flour
1 cup + 2 tbsp oatmeal (regular or quick cooking)
1/4 cup sugar
1/4 tsp salt
1/2 cup unsalted butter, cold (Irish/European-style, pref.)

Preheat oven to 350F.
Combine flour, oatmeal, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add in cold butter in several chunks. Whiz for about 1 minute, until mixture resembles very wet sand and begins to clump together. Pour into a 9-inch springform pan and press into an even layer. Use a flat-bottomed glass to press the shortbread down and give it a flat surface.
Use a sharp knife, score the shortbread into 12 wedges.
Bake for 25 minutes, until shortbread is lightly browned around the edges.
Immediately cut shortbread into wedges using a sharp knife, following the scored lines. Allow shortbread to cool completely in the pan.
Cooled shortbread will break apart easily along cut lines. Store in an airtight container.

Note: If you are using salted butter, omit the salt from this recipe. You don’t want to run the risk of this simple recipe being too salty.

Award Winning Classic Peanut Butter Cookies

I have a strong passion for baking cookies. I don’t know what it is, but I absolutely love it, and have numerous recipes for various cookies that I have perfected the recipes to. This peanut butter cookie though, is where it all began.

I always loved baking, I think it’s my favorite thing, right along with breakfast. Those are just my specialties.

When I was a young adult in my teens and early 20’s I always made cookies, pies, and cakes – always from the box though. In those early years I think a bag of flour would last me forever. I threw away the bag before I had a chance to use it all! It was all about convenience food, something fast, and if I wanted a cake I picked up my favorite box. Or I bought a pie or cake ready made!

When I started experimenting in the kitchen with cooking and food in general, I realized there were many pantry staples I just didn’t have. So I started stocking up the more and more I cooked, the more things needed and stored away. Flour, sugar, oils, and spices were all things I started collecting. I started getting more fearless and ready to experiment.

One night I decided I wanted some cookies, but I didn’t have a premade mix, and to be honest I didn’t really want one. So I found a peanut butter cookie recipe that had everything I already owned in my pantry, and that’s when I realized that making cookies from scratch is so much more convenient! They taste so much better, you use things you already have, and it makes a much bigger batch!

Now, I have no idea where I found that original peanut butter cookie recipe, but through the years it’s been changed and perfected in many different ways. This recipe is always requested by my family and friends. When there’s a bake sale, this is always what I get asked to make.
When I made this particular batch my husband had just come home from work and was leaving on a quick errand. He grabbed a cookie and says “Oh my God, that’s good” and grabbed a second. He’s had these countless times, but they still elicit that same reaction! My 3 year old is obsessed with peanut butter and jelly sandwiches, so these are right up his alley and are his favorite of all time. He’s my sneaky little cookie monster, he comes downstairs in the middle of the night and takes one bite out of each cookie, just so no one else will eat them!!

Needless to say, it’s very rare I share this recipe. This is one of my very near and dear to my heart recipes, I hope you love it as much as we do!

Peanut Butter and Jelly Pop Tarts

My 3 year old D-Man is obsessed with Peanut Butter and Jelly Sandwiches. When I say obsessed, I am absolutely not kidding. He has to have one a day. No, I have to limit him to just one a day. Some days I’m able to sidetrack him, and then 4:00 PM comes around, and he asks, “Wait, did I have a peanut butter and jelly today?” We try to trick him and tell him yes, but he says, “No, I didn’t have one. I don’t feel it in my belly.” Haha. When I said that he runs this house, some of you may have thought I was kidding, but I wasn’t.

It’s even to the point where we are absolutely sick and tired of making him a peanut butter and jelly sandwich Every. Single. Day. We’ve talked about getting those Smucker’s Uncrustables just so we don’t have to make him these things. But for some reason whenever I’m at the grocery store, I forget to look for them. Oh, but I never forget to buy the jelly (really it’s jam or preserves) or the bread. Or the peanut butter. I still haven’t figured out exactly which part he’s most obsessed with, but my guess is peanut butter since he sneaks the jar and a spoon into a corner a few times a day.

You probably think I don’t feed him, but I do. He eats very well, and he loves all my crazy recipes. He’ll eat the spicy stuff, the sweet stuff, even the sour stuff. His other favorite is my Peanut Butter Cookies. Once I made him some Peanut Butter cupcakes with cream cheese jam frosting. It tasted just like a sandwich and he couldn’t eat them up fast enough. Maybe I’ll post that recipe for you guys sometime.

Anyway, today I was trying to figure out what to share with you guys. I mean, it’s not like I have a shortage of posts, I have plenty to share, but I wanted something different. I was trying to figure out something quick and fun. I had bought some of those premade refrigerated pie crusts in a box. You unroll them and you can use them for 1-2 pies. I bought them a few months ago and threw them in the freezer, and for New Year’s Eve I was considering using them for quiche or a pot pie or something, so I defrosted them and forgot about them. So this morning, there they were sitting in my fridge, and D-Man was asking for a sandwich again. That’s when it hit me! PB&J Pop Tarts! At first I considered combining the two flavors in the pastry, but then I decided to just keep the jelly (jam) inside the pastry and come up with a peanut butter icing and sprinkles. They were good! And surprisingly light, the icing was really good as well, it’d be good with a chocolate filling too so it’d resemble a Reese’s Peanut Butter cup. Yum.

D-Man was a happy camper, although he is now asking for a sandwich.
Can you guess what kind?

  • 2 cups (about 10 ounces) all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1/2 cup (about 2 1/2 ounces) sugar
  • 1/4 cup jam, Nutella, peanut butter, or chocolate ganache

Adjust oven rack to upper middle position and preheat oven to 350°F. Butter an 8-inch springform pan. In a small bowl, whisk together flour and salt set aside. In the bowl of a food processor, process butter until light and fluffy, about 3 minutes. Add sugar and pulse for one minute. Add flour mixture and pulse just until dough comes together.

Divide dough into two equal portions. Press one half of dough into bottom of prepared pan until even. Spread with filling of choice, leaving 1/3-inch border at edge of pan. On a lightly floured surface, roll second half of dough out into 8-inch circle. Transfer to pan and place on top of filling. Gently press down on edge of dough to seal. Bake until golden, about 45 minutes.

Let cookies rest in pan for 15 minutes, then transfer to a cooling rack. When cool, cut into wedges or squares.

"Hottest Food Trends Of 2009" Are All The Things You're Already Eating

Bon Appetit just released their end-of-year list of the "Hottest Food Trends of 2009!" And, thanks to the economy, let's just say you're probably on the cutting edge of the culinary vanguard, because apparently being on trend means feeding yourself like a gluttonous toddler!

Peanut Butter: Doubtless we're about to have another round of feel-good comfort foods (or maybe food that feels fancy and restaurant-y so you can justify it as a treat, but is actually secretly reassuring? Or do pastry chefs not overthink stuff like we do?) Anyway, apparently PB is showing up all over the place. Bon Appetit provides recipes for "Peanut Butter and Chocolate Cheesecake Swirl Brownies," "Peanut Butter Cheesecake with Caramelized Banana Topping", and "Peanut Butter and Jelly Shortbread Wedges," none of which really sounds as appealing as that perennial poor gal's dinner, "peanut butter spoon."

Breakfast: Allegedly, breakfast for dinner (lazy mom style!) is big. And cheap! We are big fans of this "trend," which Bon Appetit interprets as "dressed-up waffles, pancakes, and eggs. Delectable biscuits, scones, and croissants." They forgot: cold cereal.

"Anything With An Egg On Top": Suspiciously similar to the "breakfast" trend, but we must concur: eggs on stuff will be big in ✉. Especially if by "stuff" you mean "toast." Also, "plates." We have been known to bake an egg on top of a baked potato: this will be a trend.

Cheap Wine:Okay, they call it "Great Bargain Bottles," but a plonk by any name is a trend we're guessing we pioneered.

Ricotta: Dubious.

The Obligatory Cheap Dinner Party: Their menu, by Rick Rodgers, is all about cheap stuff masquerading as pricey stuff: "eye of round is a delicious stand in for prime rib, American caviar is a homegrown indulgence, and who needs truffles when you can have truffle oil?" Who indeed? While they are not wrong that cheap dinners will be popular, we forecast pasta, eggs, breakfast for dinner, "mulled wine," "sangria," and, our personal favorite, "pot luck." We are also fans of the, ahem, "trend" of charging our guests $5 for dinner.

Also big in 09 according to us: Ramen, chicken in various guises, boxed mac & cheese, yogurt, canned tuna, cabbage, bananas, ground beef, "leftover takeout rice creativity." Also, portable meat pies like miners used to eat, just because we like the idea. And baby food. In fact, "anything with baby food on top." Ooh, and maybe those hard candy balls that no one really likes they're due for a comeback. And matzoh unleavened bread will be very big in ✉. Oh, and we'll see their "ricotta" and raise them an "Edam." Hey, we don't make the trends! We just forecast them.

Italian Jam Crostata

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A layer of your favorite preserves, a sprinkling of sliced almonds, and buttery shortbread combine to create an effortless tart.

Game plan: Use whatever jam you prefer in this recipe we’ve tried it with apricot and peach-raspberry jam with much success.


  1. 1 Heat the oven to 350°F and arrange a rack in the middle. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until very light and fluffy, about 3 minutes. Add the vanilla extract, almond extract, and salt and mix just until smooth. Scrape down the bowl, add the measured flour, and mix on low speed until the dough just comes together.
  2. 2 Remove 1/2 cup of the dough and, using lightly floured fingertips, press it to 1/2- to 1/4-inch flat on a small plate. Cover with plastic wrap and place in the freezer. Press the remaining dough (with lightly floured fingertips) evenly into the bottom of a 10-inch springform pan.
  3. 3 Spread the jam over the dough, leaving a 1-inch border. Remove the remaining dough from the freezer and crumble it evenly over the jam. Sprinkle the almonds evenly over the top.
  4. 4 Bake until light golden brown, about 50 minutes. Allow to cool to room temperature before removing the pan sides. With a sharp knife, cut the crostata into 12 wedges and serve.

Recommended from Chowhound

Karen Solomon, author of Can It, Bottle It, Smoke It: And Other Kitchen Projects and Jam It, Pickle It, Cure It: And Other Cooking Projects (among other books), bakes cakes in canning jars these portable single-serving desserts are great for gifts or perfect for picnics. If you want to try it, here's her recipe. Try our Strawberry-Blueberry Crisp Baked in a Jar recipe too!

This is a special episode of Cooking with Grandma, featuring four generations—Kay, Kathy, Astrid, and Kaatje—who pick blackberries and make jam together. To make your own jam, use this CHOW blueberry jam recipe, substituting blackberries for blueberries. Special thanks to the crew at Eat Real for introducing us to Kathy Kensinger and her family.

If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich.

This episode of My Go-To Dish features Jonathan Waxman, Top Chef Masters contestant and author of Italian, My Way. Waxman's West Village restaurant, Barbuto, is a Chowhound favorite. To riff off of the chef's brick chicken recipe yourself, start with this basic recipe and improvise as Waxman does in the video!


6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate
1 1/2 teaspoons grated orange peel (optional)
2 cups mixed fresh berries (such as blackberries, raspberries, and blueberries)
2 1.4 ounce English toffee candy bars (such as Skor), cut into 1/4-inch pieces

1. Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm.
2. Remove bowl from over water. Mix orange peel into chocolate, if desired. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread). Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.

From Bon Appetit January 2009

Peanut Butter and Jelly Shortbread Wedges

Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup creamy (smooth) natural peanut butter
1/2 cup sugar
Large pinch of salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup blackberry jam

1. Spray bottom of 9-inch springform pan with nonstick spray. Beat butter and peanut butter in large bowl until smooth, about 2 minutes. Add sugar and salt and beat until fluffy, about 2 minutes. Beat in vanilla. Add flour beat on low speed just until blended.
2. Transfer 1/3 cup dough to work surface. Shape into 1/2-inch-thick disk, place on plate, and freeze until hard, about 1 hour. Press remaining dough evenly over bottom of prepared pan. Spread jam over dough in pan, leaving 1/3-inch plain border. Refrigerate while dough disk freezes.
3. Preheat oven to 350 F. Using large holes of box grater, grate frozen dough evenly over jam. Bake shortbread until dough edge is deep golden and grated dough on top looks dry and baked through, about 50 minutes. Cool shortbread completely in pan.
4. Release pan sides. Cut shortbread into wedges. Store airtight at room temperature.

From Bon Appetit January 2009

Warm Chicken Sandwiches with Mushrooms, Spinach, and Cheese

4 ciabatta rolls, halved horizontally
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Whole grain mustard
8 ounces Fontina cheese, shredded, divided
12 ounces sliced white mushrooms
2 tablespoons chopped shallots
3 garlic cloves, pressed
2 cups shredded roast chicken
5 ounces of baby spinach

1. Preheat oven to 400 F. Pull some bread from ciabatta rolls to form slightly hollow centers. Drizzle ciabatta rolls with olive oil. Spread roll bottoms with mustard and sprinkle with Fontina cheese.
2. Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and saute for 4 minutes. Add shallots and garlic and saute for 3 minutes. Add chicken and heat for 2 minutes to heat through. Set aside.
3. Heat 1 tablespoon oil in skillet and add spinach, sauteing for 2 minutes. Season to taste with salt and pepper and drain.
4. Spoon chicken mixture then spinach over roll bottoms. Top with remaining cheese. Cover with roll tops and wrap each sandwich tightly in foil. Bake sandwiches until cheese melts, about 20 minutes.

From Bon Appetit January 2009

Glazed Lime Cake

Serves 9

3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup milk
1 1/3 cups self-rising flour
2 to 3 large limes
1/4 cup sugar

1. Preheat oven to 350 F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 1 1/2 cups powdered sugar in large bowl. Beat in eggs 1 at a batter to prepared pan smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.
2. Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
3. Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake and cool.
4. Whisk 1 cup powdered sugar into remaining lime syrup drizzle over cake. Let stand 1 hour. Cut cake into squares.

From Bon Appetit January 2009

Lemon-Creme Sandwich Cookies

1 1/2 tablespoons finely grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 cups (packed) powdered sugar
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon peel
3 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks

1. To make the filling: Using back of spoon, mash lemon peel and salt to paste in medium bowl. Add butter. Using electric mixer, beat until fluffy. Add sugar in 4 batches, beating after each addition until blended.
2. To make the cookies: Boil lemon juice and lemon peel in small saucepan until mixture is reduced to 2 tablespoons, about 4 minutes. Pour into small bowl and cool. Sift flour, salt, and baking soda into medium bowl.
3. Using an electric mixer, beat butter in large bowl until fluffy. Add sugar beat until blended. Beat in eggs, 1 at a time, then beat in yolks. Beat in lemon juice mixture. Add dry ingredients and stir to blend well. Cover dough and chill until firm, at least 4 hours and up to 1 day.
4. Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Roll out 1/3 of dough on lightly floured surface to scant 3/8-inch thickness. Using 2-inch round cutter, cut out cookies. Transfer cookies to prepared baking sheets. Bake cookies, 1 sheet at a time, until golden at edges, about 12 minutes. Let cookies cool 5 minutes. Transfer to racks and cool completely. Repeat with remaining dough.
5. Spread 2 teaspoons filling on flat side of 1 cookie. Top with another cookie, flat side down. Repeat to make more sandwich cookies.

From Bon Appetit January 2009

Raspberry-Yogurt Cake

3 cups unbleached all-purpose flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more) water

1. Preheat oven to 350 F. Butter a 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
2. Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
3. Add dry ingredients to batter and beat just until blended.
4. Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan smooth top.
5. Bake cake until wooden skewer inserted near center comes out clean, about 1 hour and 10 minutes. Cool 30 minutes. Invert cake onto plate and cool.

From Bon Appetit July 2008

Chocolate Ganache and Raspberry Tart

Serves 8

1 1/2 cups unbleached all purpose flour
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons powdered sugar
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon plus 1 1/2 teaspoons water
1/2 cup heavy whipping cream
6 ounces bittersweet or semisweet chocolate, chopped
1 1/2 teaspoons Kahlua, other coffee-flavored liqueur, or strong coffee
1 teaspoon vanilla extract
4 cups fresh raspberries (three 6-ounce containers)
3 tablespoons seedless raspberry jam

1. Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
2. Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor mix until moist clumps form. Gather dough into ball flatten into disk. Wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375 F. Butter 9-inch-diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan trim overhang. Freeze for 20 minutes.
4. Bake crust until golden, about 25 minutes cool.
5. Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate stir until smooth. Stir in liqueur and vanilla. Cool ganache for 15 minutes.
6. Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate.
7. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. Cover and let stand at room temperature.

The Best of Bon Appetit January 2009

Bon Appetit starts the year with a Value Issue. It is filled with eat better for less recipes. Here are some cool ideas for casual dinner parties and middle of the week get-togethers.

Country Pate

Impress your friends next time you hosted a wine cocktails by serving only homemade paté de campagne (country pate) and mousse. It is really easy to make and only require a few minutes of your times. The rest is resting period. Use my 2-minute smoked salmon recipe it literally takes 2 minutes to prepare.

French people and I eat paté de campagne for a small dinner or lunch. The technique used on Bon Appetit is similar to how Laura Calder used in her cooking show. We all agree that additional fat is a must when you are making paté de campagne.

Peanut Dessert Trends

I love eating all types of nuts. I am thrilled to see hear that peanut butter desserts are back in fashion. If you are not allergic, it is a crime not to cook or bake with an ingredient that is full of nutriments and taste so good.

Plus check the take on peanut butter and jelly with their shortbread wedges a cool idea to finish a breakfast brunch and for a casual tea party. Luckily for us, Bon Appetit published online the recipes of 6 peanut butter desserts.

+ paté de campagne: Photograph by Misha Gravenor for Bon Appetit
+ peanut butter desserts: Photograph by José Picayo for Bon Appetit

Cooking notes

1. Which type of peanut butter to use

I used unsweetened natural peanut butter in this recipe because it’s the type we always have on hand. Alternatively, you can use smooth peanut or chunky peanut butter. In this case, skip the sugar from the ingredient list.

2. Versatile ingredients

The peanut butter curry broth is so rich and delicious and goes well on just about everything. My recipe merely serves as a guide, and you can get creative with the ingredients you have on hand.

  • Top with cooked meat such as leftover rotisserie chicken, sliced sausage, or grilled steak
  • Use shrimp. Note, you should add the shrimp at the end and only cook them for 3 to 5 minutes, until the shrimp are just cooked through.
  • Add tofu cubes to make the soup more filling.
  • Use other types of mushrooms, or skip them all together
  • Add root veggies such as cubed potatoes or sweet potatoes. It will require 10 to 15 minutes of cooking time depending on the size of the cut.
  • Add a handful of green veggies at the end. Spinach, broccoli florets, chopped kale, and zucchini all work well in this broth.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Now it’s your turn to spread the peanut butter love! Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. Click here for peanut butter recipe inspiration for every occasion.