The Austin Food & Wine Festival is long over now but I’m still enjoying one of the foods I sampled: peanut butter.
Two peanut butters actually. White Chocolate Wonderful and The Bee’s Knees, which is infused with honey. The flavor of The Bee’s Knees takes me back to my childhood when my busy parents made me peanut butter and honey toast in the summer. We used to let a local bee keeper harvest honey from the boxes they installed in our clover fields. It was a win-win agreement, more bees means better clover crops, better crops means more honey, more honey donated back to us! We would get white plastic pails full of honey. It was to die for when fresh and still liquid enough to pour. If you think it’s a b&$%* getting hard honey out of those little bears, try dealing with a couple of gallons of hard honey. Nevermind all that, just buy yourself a jar of this stuff and you’re done…
Want a jar for free? Well, I happen to have one to give away to one lucky winner! Rules are below:
- To ENTER to win a jar of The Bee’s Knees peanut butter leave a comment on this post, once per day allowed per person.
- You must live in the continental USA or Canada.
- No P.O. boxes, need a real address to ship you your prize.
- Winner will be chosen using Random.org.
- Winner has 4 days to respond after the contest closes on June 11, 2012 at noon (CDT) and winner is announced on this page.
Simple enough, eh? Now for the recipes I came up with using these peanut butters. You won’t hurt my feelings if you eat the whole lot straight out of the jar, this stuff is dangerous. Otherwise, try one of these recipes.
Spicy Peanut Dipping Sauce
It’s been years since I ate satay in The Netherlands with chips and mayo on the side. I’ve wanted to try making it at home for a while and took The Bee’s Knees for a spin with it.
- 1 tablespoon oil
- 3 red chilies, if dry soak in hot water and remove seeds
- 2 cloves garlic
- 1/2 teaspoon lemon zest
- 1/2 teaspoon ginger powder
- 1/4 teaspoon coriander powder
- 3/4 cup The Bee’s Knees Peanut Butter
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
Heat the oil in a small pan. Chop the chilies very fine and add to the oil. Add the garlic, lemon zest, ginger and coriander. Stir until fragrant. Add The Bee’s Knees peanut butter, water, soy sauce, and Worcestershire sauce and whisk smooth. Add more water if you want it thinner.
Serve with grilled chicken or pork kebabs, fried egg rolls, or just over rice.
This might sound weird but the kids liked it and so did I!
- 2 cups fresh strawberries, hulled and quartered
- 2/3 cup plain low-fat yogurt, divided
- 1 tablespoon Jamaica flower syrup (optional)
- 1 cup crushed ice, divided
- 1 banana
- 4 tablespoons The Bee’s Knees Peanut Butter
In a blender combine the strawberries, 1/3 cup of yogurt, Jamaica flower syrup and 1/2 cup of the ice. Blend until smooth. Pour out and reserve in a large cup or measuring cup. You should have about two cups of the “jelly” smoothie. Now for the “peanut butter” half of the drink!
In the blender combine the remaining ice, yogurt, banana, and White Chocolate Wonderful Peanut Butter. Blend until smooth and frothy. This is also about 2 cups after blending.
Layer the two flavors in each glass to create a PB & J Smoothie.
White Chocolate Wonderful Cream Cheese Frosting on Gluten Free Cupcakes
Cupcakes rock. Peanut butter is awesome. This was fun to create!
- 8 ounces soft cream cheese
- 3/4 cup White Chocolate Wonderful Peanut Butter
- 1 1/2 – 2 cups confectioner’s sugar, sifted
Beat the cream cheese to get it smooth. Add the peanut butter and beat smooth again. Add 1 1/2 cups of the confectioner’s sugar, add more to get a good frosting consistency. Top some vanilla or chocolate cupcakes with the frosting and enjoy.