With the rising threat of food allergies in schools, it’s getting harder and harder to pack a healthy, allergen-free lunch. Peanuts are among one of the top 8 food allergies and due to this prevalence, many schools have banned peanuts in the cafeteria altogether. Can’t get yours kid off their PB&J fix? Have no fear! We’ve found the best alternatives to peanut butter and coinciding recipes to boot! Your child can go to school with a healthy, peanut-free lunch that they love.
Today is National Peanut Day! We love these legumes (yep, they’re not actually a nut!) for their crunch, creaminess and soft flavor that can be used in both sweet and savory dishes. Not to mention they’re also high in protein and healthy fats — and can basically be used in any form (roasted, raw, whole or chopped!). Obviously these babies have tons of potential. To celebrate their special day, whip up one of these recipes that go way beyond the jar.
A sprinkling of chopped peanuts over these Baked Coconut Chili Lime Wings will enhance the marinated coconut flavor — plus, it’ll add a nice buffer from the spicy chili peppers.
With new products hitting the grocery stands every day, it’s hard to keep up with the latest food trends. Have no fear; we’re here to help! Each week, we’ll be highlighting a new product that’s worthy of a spot in your shopping cart and your kitchen.
At only $0.22 per ounce, jarred peanut butter comes in a variety of flavors and textures. Comparably, fresh ground peanut butter costs $0.27 per ounce and takes time to prep before you can grab it off the shelf!
Why You Should Buy It
It’s convenient, it’s cheap and if you pay attention to labels (beware of sugar and hydrogenated oils), you’ll find many natural options that are as pure as the fresh ground version.
How You Should Use It
Though we’d never turn down a classic PB&J, peanut butter makes a great addition to dips, sauces and desserts:
The founders of Georgetown Cupcake, stars of TLC’s DC Cupcakes and overall superstar sisters, Katherine Berman and Sophie LaMontagne, stopped by our offices for an afternoon treat! We asked them five of our burning questions. Read on to get the scoop.
From top left, clockwise: Editorial Assistant, Morgan Gibson, Associate Lifestyle Editor, Allyson Dickman, Sophie LaMontagne and Katherine Berman.
1. What are your favorite new flavors?
Katherine: Lavender Earl Grey Teacake
Sophie: Chocolate Peanut Butter Twist
2. If you had to make a dessert that wasn’t a cupcake, what would you make?
Because of our Greek heritage, we’d probably make baklava or ravani cake. Those are a couple of our favorites.
3. How did you develop your signature swirl for the icing?
We really wanted something pretty, but not too girly. Elegant, but not understated. This swirl was something we thought would appeal to everyone!
4. Best tip for leftover cupcakes?
Turn them into a cupcake milkshake, or cut them up and layer them between ice cream or yogurt for a sweet parfait!
5. What are your most popular flavors?
Red Velvet is always the most popular flavor, then Salted Caramel usually comes in second. A lot of people go for flavors they wouldn’t make at home.
Is your mouth watering yet? Find a location near you. Then, tell us below in the comments what flavor you’d pick!
Categories: Every Day Scoop, Food | Tags: 5 questions, Chocolate Peanut Butter Twist, Cupcakes, Every Day with Rachael Ray, Georgetown Cupcakes, Katherine Berman, Lavender Earl Grey Teacake, Peanut Butter, Rachael Ray, Sophie LaMontagne
To celebrate National Peanut Butter and Jelly Day, we’re taking a look at five of the crazy peanut butter and jelly-inspired creations chefs across the nation have been coming up with!
1. PB Pasty at Cornish Pasty Co. in Phoenix, AZ
This warm, flaky pasty filled with creamy peanut butter, bananas and tart raspberry jam is topped with whipped cream and sure to hit the sweet spot.
2. Oregon-Smoked Goat Sandwich at PBJ’s Grilled in Portland, OR
This grilled sandwich using calamata olive bred is filled to capacity with PBJ’s house almond butter, applewood smoked bacon, goat cheese and fig jam.
3. “F” this PB Foie Gras Torchon at Praying Monk in Scottsdale, AZ
It was only a matter of time before a chef fancied-it-up and added foie gras to the classic PB&J flavor combo! Served with satisfyingly crunchy toast points, this combination of housemade peanut butter, blackberry jam and foie gras is far more decadent that your schoolyard snack.
4. PB Pain Perdu at Recette in New York, NY
The chefs at Recette have taken the classic sandwich from the playground to the adults’ (brunch) table with their over-the-top french toast reinvention.
5. Deep Fried PB at The Malibu Inn in Malibu, CA
With crunchy peanut butter and strawberry jelly, this sandwich is the closest to the original in the bunch. However, a deep fry in waffle batter does give this sandwich a tasty 2.0 upgrade!
What do you think? Would you try any of these takes on peanut butter and jelly?
Also, don’t miss this flashback to one of the “original” memes! (Here’s a hint: It’s peanut butter jelly time…)