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Pineapple Devil
New member
Lets give a hand to one of the best foods ever invented.
I Love Peanut Butter...
- Thread starter Pineapple Devil
- Start date
I have this really fun way of expanding on recipes that call for peanut butter ;-) For instance, if it calls for a tablespoon of PB, I'll use a tablespoon, and rely on the stickiness of the peanutbutter to get aout 1/4 jar onto that one single tablespoon 
Sounds good to me?? I followed the recipe and everything......
there was a time I went thru like a jar of PB a week or more
Sounds good to me?? I followed the recipe and everything......there was a time I went thru like a jar of PB a week or more
Pineapple Devil
New member
sremack said:
i know exactly what you mean. their slogan needs to be I bet you cant just eat one tablespoon.
Pineapple Devil
New member
Shankerr said:I have this really fun way of expanding on recipes that call for peanut butter ;-) For instance, if it calls for a tablespoon of PB, I'll use a tablespoon, and rely on the stickiness of the peanutbutter to get aout 1/4 jar onto that one single tablespoon
there was a time I went thru like a jar of PB a week or more
I'm that same way. If it fits on the tablespoon, it equals out to be a tablespoon. No matter what.
Ceebs
New member
Shankerr said:I have this really fun way of expanding on recipes that call for peanut butter ;-) For instance, if it calls for a tablespoon of PB, I'll use a tablespoon, and rely on the stickiness of the peanutbutter to get aout 1/4 jar onto that one single tablespoon
You too?! I have a peanut butter cookie recipe that I make regularly, which calls for ~6oz of peanut butter per batch. Through some quirk of physics, it always ends up being double that. I think my peanut butter may be suicidal - it just jumps into the bowl, I can't stop it.
Last edited:
Kid Dynamite
New member
I've eaten a whole jar in about 10 minutes, standing in the kitchen watching a friend play Tecmo Super Bowl. What a glorious day that was. I love that stuff.
MrMakaveli
New member
I use 3 raw eggs and a shitload of pb for a bulking shake..yuuuummmy.
SweatChloe
New member
is peanut butter an ok thing to eat when you are trying to looose weight, like burn fat? no bulking whatsoever. NONE AT ALL!
blastingthru
New member
I feel for you bros. I love Penut Butter too, and I hate the fact that I can't eat my peanut butter sandwiches as much as when I was a kid. Anybody else out there have the occasional craving for the candy peanut butter i.e. Reese's Penut Butter Cups? I swear that I could eat a whoel fucking bag and not even flinch. Of course I would go th the mirror and actually watch the abs completely disappear. 
Burning_Inside
Elite Mentor
i just downed a tablespoon of those gourmet Jif brands..it was peanut butter cinnamon..they have a bunch of different flavors out, never tried them, but this flavor ws real nice tasting and o so smooth. pity i had to limit myself to just a tablespoon
GO BUY SOME NOW
GO BUY SOME NOW
never had PB pie, whats the recipe?
Actually, I had forgotten about posting on this thread. When I fired up my computer, it was back at the top fo the diet forum.. I clicked on it, and then realized what I was eating... A small rice wafer with about 1.5tbsp of PB on it
Today is a refeed day for me, I decided it was time. PB cookies are also on the menu
Actually, I had forgotten about posting on this thread. When I fired up my computer, it was back at the top fo the diet forum.. I clicked on it, and then realized what I was eating... A small rice wafer with about 1.5tbsp of PB on it
Today is a refeed day for me, I decided it was time. PB cookies are also on the menu
Ceebs
New member
I made banana bread with peanut butter cheesecake filling this weekend when my sister came home to visit from school, and it went over REALLY well. She, her friend, and my mother polished off an entire 9 x 13 cake pan of it in under 36 hours. I know this isn't a recipe forum, but if anyone wants something really decadent:
The Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
3 or 4 ripe bananas, mashed
2 cups white flour
3 tsp baking powder
1/2 tsp salt
The Filling
14 oz cream cheese, softened
2 oz sour cream
6 oz smooth natural peanut butter, softened
1 1/4 cup white sugar
1 generous tbsp vanilla
1. Cream the softened butter with the sugar, add the eggs, and beat the whole mass until it's light and fluffy. Add the pulverized bananas, and continue to beat. (Tip, you can either mash the bananas ripe at room temperature, or you can have them frozen ahead of time and simply defrost them. They pretty much liquefy upon defrosting in the microwave, and the result/taste is the same for a lot less trouble.)
2. Add the dry mixture of flour, baking powder, and salt, and set aside for the moment.
3. Beat the cream cheese and sour cream together, and slowly fold in the peanut butter. Cream this waist-killing concoction with the sugar next, and add the vanilla last. It should be viscous like homemade icing, but not runny.
4. Grease a 9 x 13 cake pan, and spread a thin (about 1 centimeter thick) layer of the bread batter along the bottom. This should use about 1/3 to 1/2 of your batter. Dollop the cream cheese and peanut butter mixture on top of this, and gently spread it all over the banana batter. Then layer the remainder of the batter on top of the cream cheese. You should have JUST enough to cover all of it.
5. Bake at 375 (or 325 if you're using a glass pan) for 40-45 minutes, and voila, you've got the best damn banana bread/peanut butter cheesecake hybrid ever.
The Bread
1/2 cup butter, softened
1 cup white sugar
2 eggs
3 or 4 ripe bananas, mashed
2 cups white flour
3 tsp baking powder
1/2 tsp salt
The Filling
14 oz cream cheese, softened
2 oz sour cream
6 oz smooth natural peanut butter, softened
1 1/4 cup white sugar
1 generous tbsp vanilla
1. Cream the softened butter with the sugar, add the eggs, and beat the whole mass until it's light and fluffy. Add the pulverized bananas, and continue to beat. (Tip, you can either mash the bananas ripe at room temperature, or you can have them frozen ahead of time and simply defrost them. They pretty much liquefy upon defrosting in the microwave, and the result/taste is the same for a lot less trouble.)
2. Add the dry mixture of flour, baking powder, and salt, and set aside for the moment.
3. Beat the cream cheese and sour cream together, and slowly fold in the peanut butter. Cream this waist-killing concoction with the sugar next, and add the vanilla last. It should be viscous like homemade icing, but not runny.
4. Grease a 9 x 13 cake pan, and spread a thin (about 1 centimeter thick) layer of the bread batter along the bottom. This should use about 1/3 to 1/2 of your batter. Dollop the cream cheese and peanut butter mixture on top of this, and gently spread it all over the banana batter. Then layer the remainder of the batter on top of the cream cheese. You should have JUST enough to cover all of it.
5. Bake at 375 (or 325 if you're using a glass pan) for 40-45 minutes, and voila, you've got the best damn banana bread/peanut butter cheesecake hybrid ever.
