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Posts tagged ‘Peanut butter’

Coconut PB Sauce

I made this for the lettuce wraps on Sunday and it makes a really large amount of sauce. I suggest not only using this for a sauce on the side kind of meal, but also feel free to put it on some rice noodles. It would also be great to turn it into a chicken satay dipping sauce.

Or… after you taste this amazingness you might be happy just eating it with a spoon straight out of the bowl.


  • 1 tsp. chili oil
  • T tsp. Veggie oil
  • 2 tbsp. chopped ginger
  • 2 tbsp. chopped garlic
  • 1 can light coconut milk
  • ½ cup – ¾ cup of PB – NO NATURAL PB – its too oily to cook with
  • Salt and Pepper to taste

Heat the oils in a small sauce pan. Once hot, add the garlic and ginger and sauté until translucent.  Add the coconut milk and once it’s hot add the PB. Wisk until all combined. The heat from the sauce will melt the PB. Once all combined taste it. If it needs something more due to your palette, add it, such as siracha sauce, more chili oil, or even a little hint of lemon.

Put in a bowl, over rice, pasta or chicken and serve!


Cake Monkey

So if you follow thatszogood, by now you’ve realized my obsession with all things dessert.  So when I say this is one of the top 5 best desserts I have ever consumed you know i mean business.

The dessert pictured is a Peanut Butter Marshmallow “cakewich” from a company called Cake Monkey. They don’t have their own store but they sell locally to places like Umami and Cabbage Patch, but of course they have a large array of desserts (often mini size) on their website

It starts with this hard chocolate shell which is only there to cage in the gooey pb and marshmallow, heavenly sandwiched in between the moistest yellow cake. The proportions in this perfect sandwich are so appropriate that by the end of your bites you realize you’ve had just the right amount of everything you could ever want.  

I wish I could eat one of Cake Monkey’s mini desserts every single day till the end of time. Seriously, check out their website. Maybe order some for your next party, whatever or whenever it may be!

PB Cup Cookies

I love sweets and if I could eat dessert after every meal I would. This is why when I have people over I love to make dessert. By force feeding dessert onto my friends I feel less guilty about eating them and while also preventing having an abundance of dessert leftover for me and my roommate to gorge ourselves with.  

Last Sunday, like most Sundays, I had about 10 people over for dinner so I though “oh yay I can make dessert!” and that’s exactly what I did. I made my extremely delicious pb cup cookies, and I don’t think I heard one complaint. Some of the guys even made them into ice cream cookie sandwiches!

Mini PB Cup Cookies

Adapted from Mrs. Fields “Best Cookie Book Ever!”


2 ½ cups flour

½ tsp. baking soda

1 cup (packed) dark brown sugar

½ cup white sugar

2 sticks (1 cup) butter – softened

2 eggs

2 tsps. Vanilla extract

Around 30 Mini Peanut Butter Cups  


  • Preheat Oven to 300 degrees
  • Combine the flour and soda in a bowl and set aside.
  • In a bigger bowl mix together, using your electric mixer, the sugars (both white and dark brown) and the softened butter to form a grainy paste.
  • Next crack the eggs into a separate small bowl or cup to prevent damaged eggs and the vanilla extract. Add them to the sugar butter mixture and mix till combined.
  • Add the flour mixture little by little. With each addition of the flour mix well. Then once combined add a little more until all the flour mixture is gone.
  • Drop the dough, using a rounded tablespoon (or your hands like I do) onto an ungreased cookie sheet a couple inches apart.
  • Unwrap the reeses mini pb cups and push them into the middle of each cookie but not all the way to the bottom. Wrap the dough around the edges of the pb cups so you only see the top of the cups.



  • Bake for 13 – 15 minutes, or until the edges are golden brown

Yields about 25-30 cookies depending on size.


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