Blended into a smoothie, drizzled with Sriracha, or reunited with its old pal jelly in a salted blondie, peanut butter is made for so much more than sandwiches
SALTED PEANUT BUTTER AND JELLY BLONDIES
"These are really peanut buttery and not too sweet, so the jam on top is a perfect complement."
-Claire Saffitz, assistant food editor
Whisk together 1 1/4 cups all-purpose flour, 1 tsp. baking powder , and 1 tsp. kosher salt . Whisk together 2 large eggs, 1 1/2 cups light brown sugar, 3/4 cup smooth peanut butter, 1/2 cup melted unsalted butter , and 1 tsp. vanilla extract ; fold in dry ingredients. Scrape batter into a buttered 8x8 baking pan. Dollop with 2 Tbsp. strawberry jam ; top with 1 Tbsp. chopped honey-roasted peanuts. Bake at 350e until a tester comes out clean, 35-40 minutes. Sprinkle with flaky sea salt.
GREEN PEANUT BUTTER SMOOTHIE
"A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB-banana combo."
-Dawn Perry, senior food editor
Blend 1 banana, 1 cup nut milk, 1 cup torn kale, 2 Tbsp. peanut butter, 1/4 tsp. ground cinnamon , and 1/2 cup ice in a blender until smooth.
To homogenize natural peanut butter, invert the jar to distribute the oil, then turn upright, stir well with a fork, and store in the refrigerator.
PEANUT BUTTER-SRIRACHA TOAST
"The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better."
-Carla Lalli Music, food and features editor
Spread peanut butter on a slice of toast . Top with sliced scallion, fresh cilantro leaves , and Sriracha . Finish with lime juice and flaky sea salt.
When choosing PB, read the label. Our favorite brands have just one ingredient: peanuts.