The Peanut Butter Boy

Pistachio Ginger Pudding

Nick — Tue, 13 Oct 2026 21:46:35 +0000

Peanut Butter Boy has been busy, lots of stuff going on, so I apologize for the infrequent updates! I’d love to post a new recipe every day – heck, I wish I didn’t have to work and could spend all day creating new, creative dishes to share with all of you. But that’s not the case, at least not yet. Maybe once Emeril or “The Situation” mention that their inspiration for greatness came from The Peanut Butter Boy, then things will change. Until then, enjoy the less frequent but no less delicious recipes! Here, I take yet another twist on the smash hit Peanut Butter Banana Pudding by combining the flavors of pistachio and ginger.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 cup plain greek yogurt, regular yogurt or sour cream
8 oz (~3 cups) frozen whipped topping, thawed for 30 minutes
2 cups skim milk
1/3 cup creamy peanut butter
2 small packages instant pistachio pudding
30 ginger snaps (or vanilla wafers)
2 bananas, in 1/4″ slices

Directions:

1. In a large bowl whisk together the greek yogurt, peanut butter, whipped topping and milk until no clumps remain. Stir in the instant pudding slowly until well incorporated and mixture begins to thicken.

2. In a large glass serving dish or trifle bowl, form a layer of ginger snaps, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Or get creative by pudding (hah!) some wafers against the wall before adding the next layer of pudding for a nice presentation. Top with a few more ginger snaps. Refrigerate for at least 8 hours before serving for best results.

Peanut Butter Irish Soda Bread

Nick — Fri, 09 Oct 2026 21:31:00 +0000

Despite being predominantly Irish (37.5%), I never had Irish Soda Bread before. So when my friend brought over a homemade loaf, I ate most of it. The crusty outside, the dense inside, the sweet raisins…it was scrumptious. The first thing I wondered was how peanut butter would taste on it, and (of course) it was delicious. The second thing I wondered was how peanut butter would taste baked into it. After some recipe sleuthing and combining, I devised my own recipe to infuse peanut butter into this staple food of my ancestors. I don’t consider myself a baker, but this came out perfect the first time. St. Patrick’s Day is around the corner, so you should probably start practicing now….

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3 cups white whole wheat flour
1 cup rolled oats
1 Tbsp sugar
1 tsp baking soda
1 tsp salt
1/4 cup creamy peanut butter
1 cup raisins
2 cups buttermilk

Directions:

1. Preheat oven to 425°. Whisk together the first 5 ingredients. Work the peanut butter into the flour mixture with your hands, two knives or a pastry cutter until it resembles coarse meal. Mix in the raisins.

2. Add the buttermilk and mix with a wooden spoon or your hands for about 2 minutes. Don’t over-mix or it will become too stiff. Let the dough sit for a few minutes for the buttermilk to soak into the oats. Grease a baking sheet and place the dough on the baking sheet. Use your hands or a spoon to shape the dough into a round loaf that is about 3-4 inches tall in the center. Use a serrated knife to make a cross on top of the bread.

3. Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or prop the loaf on it’s side so the top and bottom of the loaf are both exposed to the air (so it doesn’t get moist).

4. Serve while still warm or re-toasted. My favorite eating methods are with crunchy peanut butter or with butter and jelly – I use Smart Balance Light and any orange-colored preserves (orange, apricot, peach, etc…).

Mexican Tortilla Pie

Nick — Mon, 05 Oct 2026 21:11:46 +0000

Here’s a great quick and easy recipe made mostly from items in your pantry! If you skip the sour cream, red pepper and chives you can always have this recipe on hand for a rainy night. I realize it doesn’t contain peanut butter (yet) but it sure is delicious (the family agrees). The best part is that this recipe is completely modifiable to fit you tastes!

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

8 corn tortillas
1 can spicy refried beans
1 can pinto beans
1/2 cup salsa
1 lb cooked and shredded chicken
1 cup frozen sweet corn
1/2 red bell pepper, chopped
2 cups shredded cheddar cheese
1/2 cup sliced black olives
3 Tbsp chopped green onions or chives
1 1/2 Tbsp cumin
1 Tbsp chili powder
sprinkle of cayenne pepper (optional)
dash salt and pepper

Instructions:

1. Preheat oven to 375 degrees. In a large pot over medium heat mix together refried beans, pinto beans, corn, red pepper and the chicken. Add the cumin, chili powder, salt, pepper, cayenne (if using) and a few tablespoons of salsa (the rest will be for serving).

2. Find a 9×13 baking dish and spray with cooking spray. Place two tortillas into the dish (we’re making two stacks).

3. While the mixture is being heated, it will begin to thin out. You want the heated mixture to remain thick, so only add more salsa as needed. If the mixture is too thin, it will creep out the sides (mine did a bit).

4. Once the mixture is heated through, plop it onto each tortilla about 1/2″-3/4″ thick and about a 1/2″ from the edges. Next, sprinkle about 1/2 cup cheese on top. Place another tortilla on top of each stack and repeat, making three full layers.

5. Top each stack with a 4th tortilla. Cover the whole pie with the rest of the salsa (extra is fine). Sprinkle with chives and place olives on top. Cover with the remaining cheese.

6. Bake for 30-35 minutes. Slice like a pie and indulge. Freezes well.

Additional Info:

I used a spicy green salsa that happened to be very thin, which caused the pie to leak into the dish a little bit. Hot sauce and sour cream go great on top.

Apple Pie Crepes with Cinnamon Apple Peanut Butter

Nick — Thu, 01 Oct 2026 20:55:12 +0000

In this post, I plan to reveal three separate and very delicious recipes – one of which is the aforementioned *secret* peanut butter flavor. I’ve been slaving day and night to get the correct proportions, but I think I’ve got it just right. Plain and simple, these crepes are incredible. Like traditional crepes, they are thin and crispy with the bonus of being super healthy. The way I prepare them here is just my most recent concoction (but probably the best).

Additional Info:

I’ve made this recipe several times, with and without the oil. I included it in the list because traditional crepe recipes call for it, but frankly I can’t tell the difference. I’ve included a lot of pictures because I couldn’t choose a favorite. Which picture do you think best shows off the crepes?

Walnut Snowballs

Nick — Sun, 27 Sep 2026 20:43:04 +0000

Every child likes to eat snow. And who can blame them? The only reason, as adults, that we don’t eat snow is we don’t want the neighbors to see. Well that’s about to change. You’ve probably seen these cookies before since they assume several identities – Mexican Wedding Cookies, Princess Tea Cakes, Honey Sandballs – but no matter what you call them, these are perfect for wintertime. Many people will tell you that these cookies can’t be made without butter – they’re wrong. While the flavor or consistency may be slightly different, this heart-healthy version is just as delicious. However, while healthier, these cookies are still high in calories, so if you’re watching your intake, you may want to stick with real snow.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

3/4 cup canola oil
2 cup white whole-wheat flour (or whole-wheat pastry flour)
1 1/2 cups powdered (confectioners) sugar, divided
3 Tbsp cornstarch
1/8 tsp salt
1t vanilla extract
3/4 cup very finely chopped walnuts

Directions:

1. Preheat oven to 400°F. Pour oil into a medium bowl. Whisk white whole-wheat flour, 1/4 cup powdered sugar, cornstarch and salt in another bowl. Whisk half the dry ingredients into the oil. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients until thoroughly combined (the mixture should resemble creamed butter and sugar). Stir in nuts, using your hands to knead the dough if necessary.

2. Roll the dough into 1-inch balls and place about 1/2 inch apart on an ungreased baking sheet. Bake until the cookies are just set, being careful not to let the bottoms get too brown, 9 to 11 minutes. Cool on the pan for 2 minutes then transfer to a wire rack to cool.

3. While the cookies are still warm, place the remaining powdered sugar in a small bowl and roll the cookies in it, then place back on the rack to continue cooling. When the cookies are completely cool, roll them in the sugar again. Makes about 36 cookies.

Nutrition Facts
Serving Size 1 Cookie Servings per Batch 36
Amount Per Serving
Calories 90
Total Fat 6g
Total Carbohydrate 8.6g
Dietary Fiber 1g
Sugars 3.4g
Protein 1.2g

Additional Info:

Growing up, they were my parents favorite Christmas cookie and my least favorite. Now, as an adult, I have come to love and appreciate these cookies and recognize them as a more appropriate (and tastier) way to eat snow. I hope you enjoy them as much as we do!

Spicy Summer Pasta

Nick — Wed, 23 Sep 2026 20:13:36 +0000

Our recent trip through Pennsylvania opened our eyes to many new things. First, New Jersey and Pennsylvania are much prettier than we thought. Second, Pittsburgh is not the “dirty steel town” I expected it to be. And finally, no matter where you go, farmer’s markets are still the best place to buy your food. The most prized stop at the Pittsburgh farmer’s market was Olio Fresca which sold all sorts of flavor-infused pasta that we could sample (uncooked). The flavors in the pasta were surprisingly strong, and the guy told us that the flavor doesn’t go away when you cook it; We’ll see about that pasta-man. To my surprise and delight, he was correct. It made for one of the simplest and best homemade meals we’ve had in a while. And that’s cottage cheese I put on top, not ricotta – don’t give me that face, you won’t notice the difference. At least I didn’t add peanut butter.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1/4 lb spicy linguine (or any other pasta), cooked al dente
1 green squash (zucchini), chopped
1 yellow squash, chopped
1 large tomato, chopped
2 cloves garlic, minced
1 bunch chives, chopped (optional)
1 can chickpeas, drained (optional)
1t crushed red pepper flakes
1T dried italian seasoning
1T olive oil
splash of red wine (around 2-3T)
kosher salt and pepper, to taste
fresh grated pecorino romano
whipped cottage cheese (Friendship brand)

Directions:

1. Saute the squash in a large skillet with 1t olive oil. Cook until the squash is tender (about 5 minutes), then place aside. Now add the garlic to the skillet with 1t olive oil and saute for 30 seconds. Add the tomatoes, red pepper flakes, italian seasoning, salt, pepper and wine. Cook for about 2-3 minutes, or until tomatoes are tender.

2. Add the squash back into the skillet along with the chives and chickpeas, if using. Simmer for 4-5 minutes to let the flavors combine.

3. Spoon the sauce over the cooked pasta, top with dollops of cottage cheese and grated pecorino romano.

Pumpkin Peanut Butter Stew

Nick — Sat, 19 Sep 2026 19:40:21 +0000

To quote our new favorite show: “Winter is Coming”. A batch of this stew, which freezes wonderfully, will help you prepare for the coming cold months. I use pumpkin puree in many recipes, but I never use fresh pumpkin. So I added “chunky pumpkin stew” to my “To Make” list on the fridge. No single recipe sounded perfect so I came up with my own. The soup fills the house with some excellent aromas (cinnamon, ginger) and the flavors will not disappoint. I’ve never seen a Korean Yam until this year so if you can’t find it in your local grocer, look harder. It’s purple-skinned, white-fleshed and tastebud-stimulating. And don’t forget the peanut butter!

The Jersey Breakfast

Nick — Tue, 15 Sep 2026 19:25:04 +0000

I’ve officially moved back to the east coast, Hoboken to be exact. Located directly across the Hudson river from Manhattan, Hoboken is the home of baseball and birthplace of Frank Sinatra. It’s nicknamed the “mile square city” because, well, it’s only about 1 square mile in size. But don’t let the size fool you, it’s the 4th most densely populated city in the United States. I’ve lived in Hoboken for 5+ years now and I love this town. There are so many good restaurants here and there just aren’t enough meals in the day. If you’ve spent any amount of time in New Jersey you may have noticed that come breakfast time, the deli’s and bagel shops are packed. The odd part is that everyone orders the same thing – taylor ham, egg and cheese – on a bagel or a roll. If you’re unclear as to exactly what taylor ham is, it’s ok, nobody knows. Taylor ham, also called pork roll, is a terribly delicious log of ham that is sliced thick, grilled, and placed atop the egg and cheese. The resulting creation is unbelievably satisfying and can cure the roughest of evenings. Now that I’m back, I felt it necessary to make my own healthier, peanut buttery version of the classic Jersey breakfast.

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

1 whole-grain bagel or roll
1/4 cup egg substitute (or 1 egg)
1 slice nonfat american cheese
1 thick slice of ham or canadian bacon
1T peanut butter (optional)

Directions:

Preheat a skillet to medium-high heat. Spray with cooking spray and add the ham. Cook the ham for 2 minutes and then place aside. Spray the pan again and pour in the egg. Flip the egg after about 2 minutes and cook for an additional minute. Fold the egg into about the same size as the roll and place the slice of cheese on top. After 1 minute, lift up the egg and place the ham in the skillet to cook the other side and place the egg/cheese on top. After 1-2 minutes, place the tasty tower on a bagel spread with peanut butter, toasted first if desired.

Additional Info:

The bagels I use are the “Alternative Bagels” from Western Bagel. They are very high in fiber and protein and surprisingly low in carbs and calories. They are a bit on the small side but taste wonderful and are usually found in the refrigerated section of the grocery store. But for a true experience, I recommend using a fresh bagel from a Jersey or New York deli, if available.

Peanut Butter Reviews – International Edition

Nick — Fri, 11 Sep 2026 19:04:57 +0000

Welcome to the 16th installment of the peanut butter reviews here at Peanut Butter Boy. This time I take an exclusive look at foreign (non-U.S.) peanut butter. Can the rest of the world live up to the U.S., the powerhouse producer of peanut butter? Frankly, no, they can’t. While we’re not #1 at everything, the United States can’t be beat in the world of peanut butter. But that doesn’t stop the rest of the world from trying, and there are some close contenders. Whether you’re from North America or abroad, what is your favorite peanut butter where you’re from?

Reviews:

Kelkin Crunchy (Ireland)

= 60%

I did a brief review of Kelkin Creamy upon my return from Ireland. This crunchy variety is nearly identical but with the addition of, you guessed it, chunks. The ingredient list is simple and enticing (peanuts, palm oil and sea salt), but the peanut butter has a major lack of flavor. It seems the peanuts were hardly roasted at all before mashing them into a jar. After trying this crunchy variety, I now question my positive feelings towards the creamy one. The texture is still very thick (in a good way) and the oil doesn’t separate, but the only way I can imagine enjoying this brand to begin with was due to my excitement of finding peanut butter in my homeland. The concept is good, but it needs some work. Uses: Oatmeal, Oatmeal and Oatmeal.

Calvé Crunchy (The Netherlands)

= 65%

If you compare the Calvé and Kelkin peanut butter in the above photo, you’ll notice a big difference in color. This is partly due to Calvé using unblanched (skin on) peanuts which adds an extra depth of flavor, similar to Trader Joe’s peanut butter. But it’s also because Calvé roasts their peanuts more before mashing them into a jar. Appearance alone, Calvé wins. However, the ingredients are a little strange: Peanuts, Vegetable Oil, Fat, Salt. What exactly is “Fat”? If you chalk that up to mistranslation and don’t ask any more questions about it, this peanut butter isn’t bad. It’s got a good flavor, nice thickness, and good amount of salt. As I recall, is was a little bit sweet too, but I’m not sure why. Maybe the “Fat”? Uses: PB&J Pork Roast and Spicy PB Marinade.

Ceres Organics Crunchy (New Zealand)

= 70%

Sail across the ocean to the home of the Kiwis and you’ll find Ceres Organics. This crunchy variety has only 2 ingredients: Peanuts and Sea Salt. Like many foreign brands of peanut butter, Ceres Organics doesn’t roast their peanuts enough, but it’s still better than most. The chunks are nice and the sea salt is a great addition, but there isn’t quite enough. Add a few dashes of extra sea salt and we’re in business! This is definitely one of the better foreign peanut butters I’ve tried. Uses: Peanut Butter Cereal, on a banana.

Eta Seriously Smooth (New Zealand)

= 35%

As far as New Zealand goes, Eta is on the opposite side of the spectrum from Ceres Organics. Ingredients here consist of: Peanuts, Vegetable Oil, Salt. Good start, but it only goes downhill from here. Once again, this peanut butter is about as UN-roasted as you can get, and the texture is a thick, glue-like paste. It has almost no flavor and certainly doesn’t make me proud to have the name Peanut Butter Boy. Uses: Trapping Vermin.

Peanut Butter Can Change The World

Nick — Mon, 07 Sep 2026 18:58:38 +0000

*Repost from the archive, still a goodie.

We all know that ramen noodles, peanut butter and jelly sandwiches, and microwaveable macaroni and cheese are what sustain our college students. I don’t know where we’d be without them although looking back I may have changed my eating habits (besides the peanut butter of course). But unlike the others, peanut butter is a highly nutritious food source that is still incredibly cost effective. Besides providing sustenance to the collegiate population peanut butter can also help you pay for college.

I recently stumbled upon the Jif Most Creative Peanut Butter Sandwich Contest which features a $25,000 scholarship fund as the grand prize and four runner-up $2500 scholarship funds. The contest runs from August 4th, 2008 to November 14th, 2008 and is open to kids aged 6-12 but of course parents can help their kids develop their recipe. Ten finalists will be posted on Jif’s website and open to a nationwide vote. From there, the Top 5 will compete in a live judging event in New York City. This will be the 7th annual running of this contest and you can check out the previous winners on the website above and I’ll be posting last years winning recipe below.

I’ve always said that peanut butter would change the world, I just never knew how. This seems like a great opportunity that I wanted to share with you guys. While I doubt I have any 6 year old readers, I know that a lot of you are moms and may have children in that age range. As a mom, you can apply to the Mom’s Voice Their Choice Contest to win a 4-day trip to NYC and to sit on the judging panel for the aforementioned sandwich contest.

I also want to thank everyone who submitted an entry to The Peanut Butter Exhibition #4 – No Bake. In total, we received 16 recipes which ties for the largest number of entries with the original Peanut Butter Exhibition #1 – Cookies. The roundup should be up and running sometime next week!

Crunchy Chinese Fortune Cookie Sandwich
Samuel, Age 11 from Riverside, CA

Ingredients:Note: There is a print link embedded within this post, please visit this post to print it.

Sandwich Mix:
3T creamy peanut butter
1T finely diced celery
1T finely diced apple

Chinese Dipping Sauce:
1/4 cup creamy peanut butter
1/4 cup coconut milk
1T soy sauce
1T brown sugar
1T lemon juice
1/2t sesame oil
1/2t chili powder

Instructions:

1. To make the dipping sauce, combine all ingredients in small saucepan and cook over low heat while stirring with a wire whisk. When the mixture starts to bubble and thicken, remove from heat and let cool.

2. While the dipping sauce is cooling, roll flat the four slices of bread with a rolling pin. Use a large circle shaped cookie cutter to cut out each slice of bread into a circle. Mix the 3 sandwich mix ingredients together in a small bowl. Place a tablespoon full of mix into the center of each circle shaped piece of bread. Fold the bread in half so the sandwich is now a half circle. Crimp the edges of the sandwich together with your fingers so the mix will not come out. Then, while holding the center of the sandwich, pull the sides of the sandwich down so the edges touch each other, forming a fortune cookie shape.

3. To make fortunes for your fortune cookies, use a clean plastic lid from a tub of butter, yogurt, or sour cream. Cut small plastic strips then write your fortune on them with a permanent marker. Tuck the edge of the fortune into the edge of your cookies to make them real fortune cookie sandwiches.

4. Once the dipping sauce is cool, serve the crunchy Chinese cookie sandwiches with their fortunes and extra apple and celery slices on a plate with a cup of dipping sauce. Dip in and eat!

Additional Info:

I haven’t actually tried this recipe yet but it looks pretty darn good. For a while I’ve been looking for a quick and easy peanut sauce that rivals store-bought. I currently have one that I’m experimenting with but I’m going to try this soon and report back. I hope this is helpful to some of you!