Fancy ways adults can add peanut butter to their food

As a kid, you loved eating peanut butter and jelly sandwiches. Even now, you will throw one of those together when you’re in a rush. You feed them to your own children. It’s quick, easy and very appealing to young people. But as an adult, are there ways you can enjoy peanut butter in a more sophisticated manner? The answer is yes! Unlike Trix, peanut butter is not just for kids. Check out these peanut butter recipes to learn how to incorporate this ingredient into your finer dining.

Peanut Butter Molten Lava Cakes

Ingredients:

• 1/4 cup butter
• 1/4 cup peanut butter
• 2 tablespoons coconut oil
• 6 tablespoons powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon vanilla extract
• 6 tablespoons almond flour
• Chocolate sauce

Directions:

1. Preheat oven to 350 and grease 4 small (about 1/2 cup capacity each) ramekins very well.
2. In a medium-sized microwave safe bowl, combine butter, peanut butter, and coconut oil. Cook on high in 30 second increments until melted. Stir together until smooth.
3. Whisk in powdered sugar until smooth. Whisk in eggs, egg yolks, and vanilla extract. Then whisk in almond flour until smooth.
4. Divide batter among prepared ramekins and bake 12 to 15 minutes, until sides are set but the center still jiggles a bit. Remove and let cool a few minutes.
5. Run a sharp knife around the inside of the ramekin to loosen the cakes. Cover each with an upside-down plate and flip over to turn the cake out onto the plate.
6. Drizzle with chocolate sauce and serve immediately.

Peanut Chicken Zucchini Noodles

Ingredients:

• 2 tablespoons sesame oil
• 2 teaspoons minced or chopped garlic
• 1 cup shredded carrots
• 1 cup thinly sliced cabbage
• 1 large bell pepper, thinly sliced
• 3 large zucchini, spiralized into noodles
• 2 large chicken breasts, cooked & shredded (about 2-3 cups)

Toppings:

• 1 tablespoon sesame seeds
• Handful of cilantro
• 1/2 cup peanuts
• Chopped green onion

Sauce:

• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 teaspoons fresh ginger, minced
• 1-2 teaspoons Sriracha

Directions:

1. Heat two tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside.
2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined.
3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.

Veggie Bowl with Peanut Sauce

Ingredients

Sauce:

• 2 red or green Thai chiles, chopped
• 1 garlic clove, grated
• 1 cup creamy peanut butter
• ¾ cup unsweetened coconut milk
• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• Kosher salt

Salad:

• 4 large eggs, room temperature
• ¼ head of Napa cabbage, thinly sliced
• 3 scallions, thinly sliced
• 1 golden beet, scrubbed, cut into matchsticks
• 1 celery stalk, thinly sliced on a diagonal
• 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
• 1 large handful of bean sprouts
• 1 cup coarsely chopped cilantro
• ⅓ cup torn mint leaves
• Kosher salt
• ⅓ cup unsalted, toasted peanuts, crushed
• 4 cups warm cooked brown rice

Directions

Sauce:

1. Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth.
2. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed).
3. Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.

Salad:

1. Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
2. Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
3. Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.