Category Archives: Giveaway

Flourless Chocolate Peppermint Cookies

I’m going to let you in on a little secret: I don’t really love peppermint. There, I said it. I’ll pass on peppermint mochas, I’ll never order mint chip ice cream, and we all know that Samoas rule over Thin Mints. But when the folks at Peanut Butter & Co. asked us to come up with our favorite #candycanehacks using candy canes and peanut butter, I decided to take the plunge and created flourless chocolate peppermint cookies (P.S.- check the bottom of this post for a fun little giveaway!).

Peppermint and peanut butter? I know, the combo sounded weird to me too, but when you pair peppermint with Dark Chocolate Dreams peanut butter, it’s actually quite the delicious combo.

Dark Chocolate Dreams happens to be one of my favorite Peanut Butter & Co. flavors, so I knew I wanted to keep these cookies as simple as possible without messing with the integrity of the flavor in Dark Chocolate Dreams (I take my pb pretty seriously). Just an egg, some cocoa powder, crushed candy canes and peanut butter and you are pretty much set to go!

I based this recipe off my flourless honey peanut butter cookies from last year with just a few additional tweaks for maximum chocolate goodness. The best part about this recipe is that the cookies cook super fast, so you’ll have a delicious chocolate peppermint treat in no time!

While peppermint still may not be #1 on my list, I’ll definitely be making these cookies again.

Flourless Chocolate Peppermint Cookies (makes a dozen cookies)

Ingredients:

1 cup Dark Chocolate Dreams Peanut Butter

1 tsp sea salt

2 tbsp cocoa powder

1/4 cup crushed candy cane pieces

1 tsp baking soda

1 tsp vanilla

1 egg

Directions:

Preheat your oven to 350F. Line a baking sheet with cooking spray or parchment paper so your cookies don’t stick!

Unwrap your candy canes and place in a plastic bag. Cover the bag with a towel and use a hammer or mallet to crush them (not the most graceful way I know, but it gets the job done). Pour your candy cane pieces into a bowl and set aside.

In a large mixing bowl add your peanut butter, sea salt, egg, cocoa powder, baking soda and vanilla and mix well. The mixture will be quite sticky so make sure it is all well blended.

Gently fold your candy cane pieces into your cookie batter and continue to mix.

Place spoonfuls of batter onto your cooking sheet and flatten into a cookie shape (or keep as a cookie ball if you want!).

Bake in the oven for 12-15 minutes or until the bottoms are lightly brown. The inside of the cookie will be deliciously gooey from the peanut butter.

Serve with milk or just on their own. Pro tip: these cookies taste great frozen as well!

Thanks for Peanut Butter & Co. for sending me the pb + the candy canes! I’m so excited to have a new cookie recipe for the holidays!

Peanut Butter & Co. wants to share the holiday spirit by offering a discount to Sweet Potato Bites readers! Simply enter code YUMSQUADLOVE at checkout for 25% off! (offer good through the month of December)

AND of course it wouldn’t be a Peanut Butter & Co. post without a little giveaway fun! One lucky winner will receive a jar of Dark Chocolate Dreams and Old Fashioned Crunchy (my personal favorites), which is perfect for all of your holiday baking! Enter below:

a Rafflecopter giveaway

*Giveaway open to U.S. residents only and closes on 12/17/14 at midnight.

Peanut Butter and Jelly Crepes (Giveaway)

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Growing up, I had a peanut butter and jelly sandwich almost every day for lunch. It was always the same: smooth peanut butter, grape jelly, and sourdough bread. Even though I don’t eat a pb&j every day for lunch now (sad), it’s still one of my all time favorite sandwich combos. So when the team at Peanut Butter and Co. challenged us to start a #PBJrevolution, I decided to get a little fancy and made peanut butter and jelly crepes.

Whenever I’m out for brunch I always think to order crepes just because they sound so much fancier than a plain ol’ pancake or piece of toast. And while crepes require minimal ingredients, I never think to make them at home. And then I received a shipment of these beauties.

My Peanut Butter and Co. treats included Old Fashioned Crunchy, Smooth Operator, Seriously Strawberry Jam and Gorgeous Grape Jelly. These ingredients were just begging to be made into a crepe, and thus peanut butter and jelly crepes was born.

I used spelt flour as the base for my crepes which was a nice change of pace from traditional wheat, and used honey in place of granulated sugar. And let me tell you, there is nothing better than a spread of peanut butter and jelly on a warm, fresh crepe.

I recommend making a big batch of crepes and then heating them up on mornings you are just feeling a little fancy, or just have a hankering for a nice pb&j. You won’t be disappointed!

Interested in starting your own #PBJrevolution? Be sure to check the GIVEAWAY at the bottom of this post!

Peanut Butter and Jelly Crepes (crepes adapted from this recipe)

Ingredients:

2 cups spelt flour

1 tbsp honey

1/4 tsp salt

3 eggs

1 tbsp melted butter

2 cups almond milk

2 tbsp Smooth Operator Peanut Butter

1 tbsp Grape Jelly

Directions:

In a large mixing bowl add all of your ingredients and mix until well blended. The crepe batter should be relatively thin.

Heat up a crepe pan or griddle pan on the stove and use some oil to coat the skillet.

Gently ladle your crepe mixture into the skillet and swirl around the pan until the skillet is coated.

Let your crepe cook for 1-2 minutes and then flip and cook for another 30-45 seconds.

Remove your crepe from the pan and place on a plate. Add a layer of peanut butter.

Then add your jelly – the more jelly the better!

Roll up your crepe and add more pb&j if you so choose.

Eat and enjoy! I like to consider this a “grown up pb&j.”

Now to the fun stuff. A giveaway! One lucky winner will receive a prize pack with Old Fashioned Crunchy, Smooth Operator, Gorgeous Grape Jelly and Seriously Strawberry Jam. You can enter through the rafflecopter widget below. Open to U.S. Residents only.

a Rafflecopter giveaway

Thanks Peanut Butter and Co. for sponsoring this giveaway! What’s your favorite way to make pb&j?

Asian Noodle Salad with Peanut Sauce

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Ever since the Englishman and I got a BBQ, we’ve been grilling fanatics. We’ve grilled chicken, ribs, pulled pork, fish, shrimp, you get the idea. One particular evening we decided to grill some shrimp and pineapple, and what goes better with shrimp and pineapple than a delicious Asian noodle salad with peanut sauce?

The folks at Marukan Vinegar were kind enough to send me a gift pack of their rice vinegar, and I knew this salad would be the perfect way to use my new goodies. Be sure to check out the end of this post for a special giveaway!

Since I can’t have many Asian-inspired salads due to the soy content, I decided to use the regular and seasoned rice vinegar mixed with some PB2, honey and water to create a delicious peanut sauce that was free of soy and other allergens.

I decided to serve the Asian noodle salad with peanut sauce cold rather than hot which was perfect for a warm summer day. Paired with grilled shrimp, pineapple and bacon, it was the perfect summer meal!

This salad was made with brown rice noodles, but I also made a zucchini noodles (zoodles) version which was just as good.

Thanks Marukan for the recipe inspiration!

Asian Noodle Salad with Peanut Sauce

Ingredients:

1/4 cup PB2 (or regular PB of your choice)

2 tbsp Marukan Seasoned Rice Vinegar

2 tbsp Marukan Rice Vinegar

1/4 cup water

1 tbsp honey

1 cup brown rice noodles, cooked

1 cup broccoli slaw

1 tbsp sesame seeds

1 tbsp chopped cilantro for garnish

Directions:

Bring a saucepan of water to boil. Cook your brown rice noodles for roughly 4 minutes and then drain and set aside. If you are making zucchini noodles, spiralize your raw zucchini and place in a small bowl with your broccoli slaw.

In a mixing bowl add your honey, PB2, water, seasoned rice vinegar and regular rice vinegar and mix well. Be sure to whisk the sauce so there are no lumps from the PB2.

Gently pour your sauce over your brown rice or zucchini noodles and continue to mix until everything is nice and coated. Add your sesame seeds and continue to mix.

Place your noodles in the fridge for an hour to chill and marinate. Serve noodles on their own or as a delicious side and garnish with cilantro. I had them with grilled pineapple and shrimp and they were fantastic!

Now for the fun stuff. The lovely people at Marukan are offering one reader a chance to win a Marukan Gift Pack of Regular Rice Vinegar, Seasoned Rice Vinegar and Ponzu Sauce! All sauces are gluten-free, organic and low in calories but loaded with flavor.

This giveaway is open to US and Canada residents and runs until Thursday, August 14 at 12:00 AM PT. Be sure to check it out!

a Rafflecopter giveaway

Thanks again to Marukan Vinegar for hosting an awesome giveaway!

Frozen Honey Peanut Butter Bites (Giveaway)

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***This Giveaway has ended and the winner has been notified. Thanks to all for entering!***

A few weeks ago my wonderful friends at Peanut Butter and Co. sent me two jars of The Bee’s Knees Peanut Butter along with the cutest tote ever. Of course this meant I had to dig into the jar right away, and after a few spoonfuls of delicious peanut butter, I decided to make some Frozen Honey Peanut Butter Bites (pssst – there’s a giveaway at the bottom of this post!).

It’s been unseasonably warm in Southern California lately, so instead of just making traditional peanut butter bites, I took it one step further and made frozen ones, because nothing is better during a heat wave than a delicious frozen peanut butter snack.

These bites are packed with good-for-you ingredients like chia seeds, unsweetened coconut and almonds. And since the Bee’s Knees peanut butter already has a natural sweetness to it from the honey, there’s no added sugar! These bars are also gluten-free, and can be grain-free if you omit the puffed rice cereal. Basically, the sky’s the limit when it comes to them.

I’ve been finding these bites to be the perfect after dinner dessert or mid-afternoon snack. I might even have had one (or ten) for breakfast one morning. Delicious!

Of course you could make these chocolate with some Dark Chocolate Dreams Peanut Butter, but I think the honey version is top notch.

Frozen Honey Peanut Butter Bites

Ingredients:

2/3 cup The Bee’s Knees Honey Peanut Butter

1/4 cup slivered almonds

1/4 cup chopped cashews

1/3 cup puffed rice cereal

2 tbsp unsweetened shredded coconut

2 tbsp chia seeds

2 tbsp melted coconut oil

1 tsp vanilla

Directions:

In a small sauce pan or microwave, melt your coconut oil. Set aside.

In a large mixing bowl add your peanut butter, vanilla, and coconut oil. Mix until well blended (the mixture will be sticky!).

Fold in your almonds, chia seeds, unsweetened coconut, cashews and puffed rice and continue to mix well.

Line a baking sheet with parchment paper. Spread your mixture onto the parchment paper and place in the freezer for a couple of hours.

Cut your bars into small squares and enjoy!

But now here’s the fun part. The team at Peanut Butter and Co. is offering one lucky reader a chance to win 2 Jars of The Bees Knees Peanut Butter! Since Honey and Peanut Butter are such a delicious combo, this is one giveaway you’ll definitely want to enter.

The giveaway runs from Thursday 5/15 through Thursday 5/22. Open to US Residents Only.

Enter Here! OR leave a comment below sharing what you would make with the Bee’s Knees Peanut Butter!

As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.

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Category Archives: Giveaway

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