One of our best friends eats a gluten-free diet and I really wanted to make a fun dessert for a potluck dinner we were doing together. Enter these cookies: They are made with just a few wholesome ingredients, and they are chewy, salty and satisfying. I then made them for her baby shower when she was carrying twins, and even in all the activity of that day, she made sure she got a few of her special cookies! You can easily multiply this recipe to make several batches, and you’ll need to because they will disappear quickly. You don’t even have to announce that they’re gluten free unless you want to.
There is a reason peanut butter and jelly make such a classic combination–because salty and sweet together equals happiness! Try making this cake the next time you are celebrating something (like a Friday), and do your best to let your guests try it too. The cake itself is light and fluffy, the icing salty and full of crunchy peanuts, and the filling rich with tangy-sweet raspberry goodness. Oh, and I took some shortcuts to make it very easy to prepare, so you can thank me later!
My mom has made the desserts for our family birthdays and holidays forever, so in truth, I was never much of a baker until I had my own kids. Let me tell you, I have big shoes to fill and because of that, I am really picky about which baked recipes I would bother making again. This recipe, however, made me so thrilled because I came up with the idea and everyone loved it. The birthday girl might not have been super ecstatic about her will-go-unnumbered birthday this year, but her cake made her smile!
Have you ever had those Take 5 candy bars? That’s what this is based on: the five ingredients of chocolate, peanut butter, caramel, peanuts and pretzels. It’s salty and sweet with some crunch, you have to make this recipe! Oh, and notice I took a little help from the grocery store, I am not ashamed and would do it again!
I have been making this West African-inspired stew for about 10 years now, and it is truly the #1 most-asked-about-near-the-microwave-at-work dish. My former coworker and friend, Cristina, will be so excited to have this recipe now! There is something about the wafting aroma of the peppers, curry, cumin, and peanuts that makes everyone take a warm, deep breath and want to dig in! I serve it over steamed jasmine rice and top it with crunchy unsalted peanuts. You can up the spice level with extra cayenne, but I keep it mild for the kids right now.Try it and make your coworkers jealous.
This recipe is one that my husband forced me to write as we were eating the dish! It is super easy and only takes as long as it takes for spaghetti to cook. It’s salty, peanutty and utterly non-authentic to any specific Asian cuisine, so it’s not Pan-Asian Noodles, it’s Asian-y Pan Noodles! Enjoy some homemade takeout, I made this one at 9 pm after our boys were finally both asleep and we had a minute to think…I mean, cook!