Thank you to everyone who entered the Peanut Butter Exhibition 10 – Things are Heating Up! The results are in!
We received 28 recipes from fondue to cakes to soup and grains, making this one of the biggest and greatest Peanut Butter Exhibitions yet!
Me and my co-hosts from Peanut Butter Boy, Living Healthy in the Real World, and Baking and Boys took our time reviewing and rating these recipes, especially considering the outstanding prize at stake: A variety pack of 6 jars of Peanut Butter & Co Peanut Butter for each of the Top 3 contestants. Read on for the peanut butter overload and of course, the undisputed HOT Peanut Butter Masters!
Congratulations to the winners! We loved all the entries, and it’s always a tough decision but here are the undisputed winners:
Spicy Peanut Butter Ice Cream w/ Cinnamon Shortbread by Shannon at Tri to Cook was the overall favorite mind-blowing recipe. The judges all agreed that this was well deserving of the first place prize! Congratulations Shannon!
Thai Chicken Peanut Panini by Natalie from The Sweets Life is a mouth-watering combination of foods neatly packaged up into panini form. We all liked how the recipe focused on a spicy peanut butter sauce while the rest of the ingredients, while complimenting each other, are also a great way to use up the contents of your fridge.
The competition this time was fierce, so here are the runners up that were next in line – just barely behind the winners.
Peanutty Quinoa Pilaf by Courtney at The Granola Chronicles
Peanut Stuffed Poblanos with Chipotle Peanut Butter Sauce by Gigi
2 Poblano peppers, cut length wise
½ a small onion, chopped
1 clove of garlic, chopped
1 can pinto beans, rinsed and drained
1-2 tablespoons each chili powder, cumin, and paprika
Pinch of salt and red pepper flakes
½ cup dry roasted unsalted peanuts, chopped
Roast peppers in the oven at 400 degrees for about 15 minutes.
Sautee onion and garlic in a skillet coated with cooking spray or olive oil until tender.
Add the beans and mash with a fork, add half a cup of water and spices and continue to mash until the water cooks off.
In a bowl, combine peanuts with the bean mixture. Use this to stuff the peppers. Return to the oven for about 10 minutes.
Meanwhile make the peanut butter sauce!
Chipotle Peanut Butter Sauce
¼ cup smooth peanut butter, a runny one works best
½ teaspoon each chipotle chili powder and chili powder
¼ teaspoon paprika
Pinch of red pepper flakes and salt if using unsalted PB
Stir this together and drizzle over the stuffed peppers once they come out of the oven.
Apple Almond Butter Bruschetta by Tammy
1 Loaf Baguette Bread, cut into 1/4″ to 1/2″ slices
1 Cup Almond Butter
1 Apple, shredded or chopped into small chunks
1 Carrot, shredded
1/2 teaspoon Cayenne Pepper
2 Tablespoons Honey
1. Heat oven to 400 degrees. Slice baguette. One loaf should yield 12-15 slices. Place slices on cookie sheet and bake 7 minutes until slices are slightly browned. Mix almond butter, apple, carrot and cayenne pepper. Top each slice with a generous amount of mixture. Drizzle honey over top.
2. Bake another 8 minutes, until almond mixture is hot. Serve warm.
You can check the full list of entries here.
I was so happy to be a part of the PB Exhibition this year – I can’t wait to see the next round of entries!