The streusel topping adds a delicious sweet-salty crunch! Then, after a bit more processing the whole mixture just sort of gives up and turns into a silky smooth peanut butter. *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. Then I add in the rest of the peanuts and pulse for 30 seconds or so, depending on how crunchy I want it to be! Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. He creates a fantastic chocolate cake with a fizzy cola twist. I keep the recipes ingredients around for when I get the taste for some chocolate. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. —Jesse & Anne Foust, Bluefield, West VirginiaGet RecipeTaste of HomePeanut Butter Pudding DessertHere's a fun layered dessert that will appeal to all ages. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. My recipe is actually for chocolate peanut butter! Hope that helps. As simple as it may seem, all I do is follow directions. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. We make our basic peanut butter crunchy. Guy Fieri digs in and pigs out on all things pork. Learn which potatoes to use and how to cook them so that they are creamy… Start by placing the peanuts and salt in your food processor. It's not unusual for him to wake me with those hot-from-the griddle cakes! My kids and their friends gobble them up. —Wanda Regula, Birmingham, MichiganGet RecipeTaste of HomeMiniature Peanut Butter TreatsThis recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. It’s great for it, because it is so powerful. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. How well does this keep in a lunch? —Canada60, Tasteofhome.com CommunityGet RecipeTaste of HomeChocolate Peanut Butter Crunch BarsMy twist on rice crispy bars includes crunchy crushed pretzels. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. —Ronda Schabes, Vicksburg, MichiganGet RecipeTaste of HomeChippy Peanut Butter Cookies"Hey, these are good!" The six bakers are tasked with reinventing panettone. As soon as I took the first bite, I knew I had created something divine! —Lee Deneau, Lansing, MichiganGet RecipeTaste of HomePeanut Butter 'N' Jelly CakeI made this fun and flavorful peanut butter and jelly cake for my son's first birthday. Taste of Home is America's #1 cooking magazine. Hope that helps! is the surprised remark I hear when I bake these for the family. It’s creamy and delicious, however, to get it creamy it uses a little more than two tablespoons of coconut oil. Process 1 minute then scrape sides of the bowl with a rubber spatula. Chef James Martin celebrates the beauty of simple ingredients. Paul Hollywood is in Bergen to learn more about Norwegian baking. For a change of pace, try them with chunky peanut butter, too. Overnight oats are a perfect breakfast for busy mornings. Then, they bake cheesecakes decorated with edible shiny ice rinks. He just turned 33, and he still has to have his favorite treat. does it prevent the oil going on top? They're just plain yummy! —Jodie McCoy, Tulsa, OklahomaGet RecipePeanut Butter Popcorn BallsFriends and family are always happy to receive these tasty peanut butter popcorn balls. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. Paul is in Antwerp to learn about Belgian baking. Garnished with peanuts and even more pretzels, I don’t think I'd ever go back to plain old bars again. But I have been wanting to try making peanut butter! He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. Add salt, oil, cocoa powder, and the powdered sugar then process another minute until blended and shiny. After a minute, the peanut butter looks more like a thick paste. I’m Kristin. With two little kiddos we go through a lot of peanut butter. Place the peanuts, salt and honey into the bowl of a food processor. Go to recipe. It’s a wonderful combination of sweet and salty. James Martin makes eggs the key component to his desserts. What do you now about pesticides being used on peanuts? At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. This recipe lasts a week or two in our house. This works exceptionally well when it comes to making cookies. In Denver, he tries rabbit and chitlings. The idea of making my own peanut butter has felt way too complicated. Once your peanut butter is well-blended, transfer it from the food processor to an airtight container. This can take 2-4 additional minutes. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. You have all the control — the amount of salt or honey is up to you. Served with our garlic parsley butter the carrots are… They are better than R-----! You will not be subscribed to our newsletter list.