Crack on a Cracker

Active: 15 minutes; Total: 30 minutes plus 6 hours refrigeration; Serves: 8

Saltine crackers, crushed	3 cups
Sugar, granulated	2 tablespoons
Butter, unsalted; room temperature, cubed	½ cup
Cream cheese, whipped, room temperature	12 ounces
Peanut butter, creamy	1 cup
Honey, warmed to liquid state but not hot to touch	½ cup
Cream, heavy whipping	1 cup
Sugar, powdered	2 tablespoons

1. Preheat the oven to 350°F. 
2. In a medium bowl, combine the crackers and sugar. 
3. Add the butter; knead with your hands until the mixture holds together. 
4. Press into the bottom and up the sides of a 9-inch deep-dish pie pan; chill 15 minutes. 
5. Bake until lightly browned, about 15 minutes; let cool completely on a wire rack, about 1 hour. 
6. In a large bowl, use an electric mixer to beat the cream cheese, honey, and peanut butter until light and fluffy, about 3 minutes. 
7. In a separate bowl, use an electric mixer with the whisk attachment to whip the cream until thick and light; add 2 tablespoons powdered sugar, and continue to whip until stiff peaks form. 
8. Gently fold the whipped cream into the peanut butter mixture. 
9. Pour into the pie shell, and chill in the refrigerator for 6 hours. 

Note: I’m still deciding if a peanut butter-honey drizzle is needed… Stay tuned!

This is what my brother and I called the gooey mixture of peanut butter and honey that we spread on saltine crackers. Our parents taught us the recipe but we perfected the peanut butter to honey ratio. This pie is my attempt to create the flavor but in a funner form. In a chat with my aunt, it seems the recipe came by way of my mother's side. My grandfather kept bees, and they grew peanuts. Thus the perfect combination was formed.

First attempt: The filling is perfect, but the crust needs more butter, like 1/4 to 1/2 cup.

Healthy peanut butter cookies

Active: 10 minutes; Total 25 minutes; Serves: 15

Peanut butter, creamy	1 cup
Maple syrup or honey	½ cup
Vanilla extract	1 teaspoon
Flour, almond	1 cup
Salt, flaked sea	Optional

1. Preheat your oven to 350°F; line baking sheets with parchment paper. 
2. In a medium bowl, combine the peanut butter, maple syrup or honey, and vanilla; stir in the flour. 
3. Roll into 1-inch balls and arrange on a prepared baking sheet. 
4. Flatten each dough ball with a fork, making a crisscross pattern, and sprinkle with a little salt, if desired. 
5. Bake for 12 minutes, or until the cookies begin to brown. 
6. Remove from the oven, and allow the cookies to cool on a wire rack. 

Recipe from Eating Bird Food, September 2021

Peanut butter bourbon milkshake

Active: 10 minutes; Serves: 1

Bourbon	2 ounces
Maple syrup	½ ounce
Peanut butter, crunchy	¼ cup
Ice cream, vanilla	1 cup
Ice cubes	1 cup

1. Combine all the ingredients in a blender, and blend until fully incorporated and frothy. 
2. Pour into a chilled glass and enjoy! 

Recipe by Todd Coleman and posted at Saveur.

Peanut butter thumbprint cookies with dark chocolate

Flour, all-purpose	1 ¼ cups
Baking soda	¾ teaspoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Butter, unsalted, room temperature	½ cup + 2 tablespoons
Sugar, granulated	½ cup
Sugar, dark brown	½ cup firmly packed
Peanut butter, crunch	½ cup
Egg, lightly beaten	1 large
Vanilla extract	1 teaspoon
Chocolate, dark, broken into pieces	2 ounces
Corn syrup, light	¾ teaspoon

1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
2. In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside. 
3. In a large bowl, with a handheld mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. 
4. Stir in the peanut butter, egg, and vanilla. 
5. Gradually stir in the flour mixture until combined. 
6. Roll pieces of the dough into 1-inch balls, and place on the baking sheets about 1 inch apart. 
7. Bake for 10 minutes, and then remove from the oven. 
8. Using a small spoon, make a small indention into the middle of each cookie. 
9. Return the cookies to the oven for another 6 to 7 minutes, or until set. 
10. Transfer the cookies to a wire rack to cool completely, about 1 to 2 hours. 
11. Melt the chocolate, butter, and corn syrup together using a hot water bath; stir until completely melted and smooth. 
12. Remove the bowl from the water and let cool slightly, about 5 minutes. 
13. When the cookies are completely cooled, use a spoon to fill each indention with the chocolate filling. 
14. Set aside and let the chocolate cool and harden, 1 to 2 hours. 

Recipe mildly adapted from Guittard Chocolate Cookbook

African sweet potato stew with red beans

Oil, olive	2 teaspoons
Onion, chopped	1 ½ cups
Garlic, minced	5 cloves
Sweet potatoes, ½-inch cubed	4 cups
Red beans, small, drained	1 ½ cups
Broth, vegetable	1 ½ cups
Bell pepper, red, chopped, seeded	1
Water	½ cup
Ginger, peeled, grated	1 tablespoon
Salt	½ teaspoon
Cumin, ground	½ teaspoon
Pepper, freshly ground	½ teaspoon
Tomatoes, diced	14.5 ounces
Green chiles, diced	4.5 ounces
Peanut butter, creamy	3 tablespoons
Peanuts, dry-roasted, chopped	3 tablespoons
Parsley, chopped
Lime, cut into wedges	1

1. In a medium skillet, heat the oil over moderate heat. 
2. Add the onion and garlic, cover and cook 5 minutes, or until tender; transfer the onion mixture to a La Chamba pot (or Dutch oven). 
3. Add the potatoes, beans, broth, bell pepper, water, ginger, salt, cumin, pepper, tomatoes, and chiles to the La Chamba. 
4. Cover, heat the oven to 325°F, and cook until the vegetables are tender, about 2 ½ to 3 hours. 
5. Spoon 1-cup cooking liquid into a small bowl, and whisk in the peanut butter; stir into the stew. 
6. Ladle into bowl, top with peanuts and parsley, and serve with lime wedges. 

Recipe adapted from http://www.myrecipes.com/m/recipe/african-sweet-potato-stew-with-red-beans