I absolutely love loaded peanut butter cup ice cream

Earlier today I saw someone post in the r/newzealand sub asking if New Zealanders put butter in their peanut butter sandwiches and, overwhelmingly, the answer was yes.

I’ve never heard of someone doing this before and, in my opinion, it sounds a bit strange as peanut butter already has a lot of fat and salt. But to each their own.

So I’m curious to hear from people in other countries, do you put butter in your peanut butter sandwiches too? Just wondering if this is a common thing.

This is so yummy you should buy it and it's new!

I sprinkled grape nuts on top for some crunch.

Skippy Natural with Honey is the best peanut butter I've ever had, mostly because I've had white label peanut butter. But this is so good and mixed with the Welch's Natural concord grape jelly. Truly divine in my opinion.

Can someone please make a PBC Sandwich?

RECIPE:

BREAD
PB
Cheese

Optional:
peperoni
Jam

Found it in my Skippy Super Chunk today. It was hard inside and out (inside was also shiny and a looked oily, which you can see clearly if you zoom in), but it did crumble under a decent amount of pressure. It was briefly in my mouth (I didn’t bite down on it, I just picked it out of the PB with my spoon, used my mouth to get it off the spoon, and spit it out) and there was no weird taste, the texture on the outside felt exactly like the other peanut pieces. Same smoothness, clearly felt like a peanut. Color is SUPER dark brown, nearly black, with like a little tiny hint of reddish. Same color as burnt spots on other peanut pieces. Literally the EXACT same color. No unusual or strange smell either. I tried looking it up and what I found is that it’s almost guaranteed to be a severely burnt peanut sliver or core, and the shape was correct for that when it was whole, but I’m paranoid and have a severe case of ARFID so I have to ask actual people. Please only reply with genuine answers, absolutely no jokes about it being something gross or unsafe or anything, please, I am begging you. I have ARFID/severe food anxiety and this is freaking me out.

I love Reeses PB cups, and would love to have that taste on toast. But every time I try a new PB, it doesn't taste anywhere close to Reeses (I know it's very sugary and processed). Anyone have any dupes/approximations for a jar butter that tastes like Reeses?

I know this has been brought up before but I have to tell people who remember them that Mr. Beast’s peanut butter cups are right on the money!! So glad I found them! Yummy!

Steel cut oats plus honey roasted peanut butter. I ended up adding more peanut butter after I took the pics. It tasted like peanut butter pie.

100/10 would recommend 😋🥜

I feel like they’d compliment each other well

Featuring my most realistic mug condition hehe.

Would it be silly to purchase 20kg of peanut butter to make the postage per kilo worth it? I mean, it'll get used... am I bring smartsy, greedy or a bit loopy?

Hi everyone!

I've been making my own peanut butter for a while now. I recently upgraded from an immersion blender to a full-size countertop blender, which should theoretically be more powerful, but it seems to struggle a lot with the peanuts and overheat or strain pretty quickly (the motor starts making a sort of stuttering noise after a short time).

Here's my current process:

- 500 g of peanuts, roasted in the air fryer for 5 minutes at 200°C (390°F)

- Let them cool for 30 minutes until lukewarm

- Blend in 30-second intervals, stirring between each interval and letting the motor rest for another 30 seconds

Last night, I really struggled to get the smooth, creamy texture I wanted, and the blender seemed to struggle pretty much the entire time.

Is there a reliable method for getting perfectly smooth peanut butter without putting too much strain on the blender? For example, a specific blending time and speed, followed by a recommended rest period?

Or am I underestimating how much the temperature of the peanuts matters? Would it be better to let them cool completely before blending, or does blending them while they're still warm actually help?

I'd appreciate any tips or advice, thank you !

My blender for information

Wild that reddit has a whole sub for peanut butter, but I'm here for it!

I've been making my own nut butters for some time, and it's glorious. There is somehow no separation when I make my own at home (maybe just because it doesn't last very long?). There is no bewildering SUGAR making it taste worse and hurting my health. There's the ability to experiment with spices/ingredients (usually led by my toddler wanting to throw some dried fruit or chocolate or cinnamon in, but he seems to have better taste than me!). And it's insanely easy... just throw them on a baking sheet, roast in the oven, then throw into a food processor. Or at least that's more than good enough for me.

I've made more non-peanuts than peanuts. But I found a good bulk peanut source. They have a raw peanut blanched option, and a raw redskin peanut option. I'm not sure which one to buy. I like that the skin has more nutrition in it, but see online that some people seem to say you have to remove the skins and should just buy blanched if making butter?

But then as a quick check, I looked up whether people said you had to remove the skins from hazelnuts and/or buy blanched hazelnuts in order to make butter... and indeed, they do. But I absolutely love AND PREFER hazelnuts roasted/ground up with their skins on, while also aprpeciating the health side of the skin.

Are peanuts the same way? I don't want an extra step of needing to remove skin, but I'm happy eating it with the skin so long as there's no wild health issues. Also perfectly happy throwing some baking chocolate in my food processor with the nuts if it's more bitter or whatnot than I'm used to.

So, peanut butter lovers: can I use raw redskin peanuts for roasting, or do I need to buy the blanched raw version? Is removing the skin necessary for health/toxicity reasons, or is it just a flavor preference that some will find worth the health benefits?

Easy no bake recipe.

Biscoff crumble:

~30 Biscoff cookies crushed into crumbs

2 tablespoons melted unsalted butter

Throroughly combine crumbs and butter. Divide evenly into cups (about 2-3 tablespoons each cup) and gently pack. Set a bit of the crumble aside for topping.

Cheesecake filling:

16 oz heavy cream

8 oz room temp cream cheese

1/4 cup creamy peanut butter (I used a reduced sugar pb to balance sweetness)

1/4 cup Nutella

1 teaspoon vanilla

1/2 cup powdered sugar

Whisk heavy cream until stiff peaks form.

In a separate bowl whisk cream cheese, peanut butter, Nutella, vanilla, and powdered sugar until smooth.

Gently fold heavy cream into cheesecake mixture.

Divide evenly into cups. Slip a cookie into each cup and/or top with crumble.

Refrigerate for about 4 hours. Enjoy!

peanut butter + marshmallow fluff

Yummy

this is the best thing i’ve ever done

That's all