Are you new to the powdered peanut butter scene? Or a long time lover of adding some peanut butter powder to your smoothies? Either way, you might be curious how much to use or how to convert the right amount of creamy peanut butter to peanut butter powder. To help you out, we created a quick reference chart to help you convert your peanut butter ingredients accordingly. We also decided to curate a whole list of over 25 peanut butter powder recipes that we think you’ll love!
To officially launch our new peanut butter powder recipes, we wanted to share our top three favorite recipes from the new cookbook. With this exclusive preview, you’ll get a look into some of the more unique peanut butter powder recipes included in the cookbook and how they aren’t as typical as you might expect.
Without further ado, let’s break down the top three recipes!
Peanut Butter Custard Toast
First up is an exciting twist to a breakfast staple in my house – Peanut Butter Custard Toast. You may have seen this trend pop up on TikTok but we’re here to let you know, it’s time to try it. Sure, regular peanut butter toast takes a little less time but the few extra minutes this recipe takes will change your mornings for the better (or at least we think so 🙂).
With this recipe, don’t be scared to try out some different fruit options for your toppings or throw a little dusting of powdered sugar or cinnamon (or both!) on top of it as well. Because hey, you’re using peanut butter powder recipes now so treat yo’self.
Peanut Butter Custard Toast
⏲Prep time
10 min
⏳Cook Time
10 min
🍴Servings
1
🍽 Course
Breakfast
INGREDIENTS
- 1/2 cup powdered peanut butter
- 1/4 cup water
- 1 egg
- 1 tbsp honey
- 2 slices of white bread
- OPTIONAL:
- Thinly sliced strawberries or other fruit
DIRECTIONS
- Preheat oven to 350°F.
- Add powdered peanut butter, water, egg and honey in a medium bowl. Mix well until the consistency is smooth.
- Use a spoon to create a small crater or indent in the middle of each slice of bread. Be careful to not push too hard. You do not want to create any holes.
- Spread the mixture into each crater, using your spoon. If adding strawberries, be sure to add them after spreading the peanut butter mixture onto the slices of bread.
- Place both slices of bread on a baking sheet. Bake for 8 to 12 minutes or until the tops are lightly browned. If removed too early, the filling might be runny inside or if you bake them too long, it might make the tops almost burnt.
Mole Marinated Grilled Steak
Don’t run away from this recipe ok? Hear me out. For one, I’m not a very skilled griller (aka I’ve probably used a grill all of once in my life), so this recipe intimidated me. But listen when I tell you that you can try new things, even if they feel a little tough, and at the end of it all you’ll get bragging rights to say you’re a griller now too.
On a separate note, you are probably wondering how the heck this is a peanut butter powder recipe and if so, peanut butter on steak? No thanks. Hey, have a little faith in us and try this recipe out. If you’ve never experienced mole sauce, today is your day. If you’re already a fan, we’d love to hear what you think about our very own mole recipe!
Mole Marinated Grilled Steak
⏲Prep time
20 min
⏳Cook Time
40 min
🍴Servings
6
🍽 Course
Entrée
INGREDIENTS
Mole Sauce:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1/4 cup raisins
- 2 cups canned chopped tomatoes
- 1/4 cup chili powder
- 1/4 cup powdered peanut butter
- 2 cups low-sodium vegetable broth
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp black pepper
- 2 oz. Mexican chocolate (or 2 tbsp unsweetened cocoa powder)
Meat:
- Six, 10 oz. boneless strip (or skirt) steaks
- 1 tsp sesame seeds, for garnish
DIRECTIONS
- Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, stirring occasionally. Add the raisins and tomatoes. Continue sautéing for 1 more minute, stirring occasionally.
- Remove pan from heat and transfer to a blender, Add chili powder, powdered peanut butter, vegetable broth, cinnamon, nutmeg, and pepper and blend until combined.
- Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate (or cocoa powder) and stir until melted.
- Bring the steaks out and let them rest at room temperature for 1 hour. Brush each steak with 1 tablespoon of the mole sauce at the beginning of the hour.
- Heat the grill to a high heat. While the grill is heating up, season the steaks on both sides with salt and pepper. Grill the steaks for 3 to 4 minutes per side for rare to medium-rare meat. Once cooked, transfer to a platter and let rest for 5 minutes. Garnish the steaks with a few sesame seeds. Serve with the mole sauce on the side and enjoy with a side of rice or your favorite vegetables.
Peanut Butter Cream Pie with Raspberry Meringue
For all of our peanut butter lovers out there, we hope you’re ready for this tasty recipe. We took a traditional peanut butter pie recipe and added some fancy raspberry meringue on top to give it that PB&J style taste. Meringue is another food that gets labeled as difficult and not going to lie, it kind of is. But even if your meringue doesn’t turn out picture perfect, it will hopefully still taste good! And isn’t that all that really matters anyways?
Peanut Butter Cream Pie with Raspberry Meringue
⏲Prep time
5 min
⏳Cook Time
25 min
🍴Servings
6
🍽 Course
Dessert
INGREDIENTS
Pie:
- 9″ baked pie crust (homemade or store-bought)
- l cup powdered peanut butter
- 1 1/2 cups plain Greek yogurt
- 1/4 cup powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla
- ¼ tsp kosher salt
- 1/4 cup chopped peanuts, optional
Swiss Meringue:
- 3 large egg whites
- 1/8 tsp kosher salt
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- 2½ oz. freeze-dried raspberries
DIRECTIONS
- In a large bowl, add in all of the pie ingredients. If you like a little crunch, add in the optional chopped peanuts. Using a hand mixer, mix until filling is well combined and smooth.
- Pour the mixture into the crust and use a spoon to make a smooth, even layer. Let the pie cool in the fridge while making the meringue.
- Use a double boiler or fill a small pot with at least 1 ½ inches of water and turn on the stove to medium-high. The pot will act as the bottom of your make-shift double boiler.
- Combine all of the Swiss meringue ingredients to the upper bowl of your double boiler or a heat-proof bowl (the metal bowl from your electric mixer works) & whisk together until fully combined.
- Set the bowl over the steaming water. Alternate between whisking the mixture and scraping down the sides of the bowl with a spatula, until egg whites reach a temperature of 160°F, about 8 and 10 minutes, and all the sugar has dissolved.
- Remove the mixture from the heat and attach the bowl to an electric stand mixer fitted with a whisk attachment. Turn the mixer on the lowest speed, and gradually increase the speed until it reaches medium-high speed.
- Whip until the meringue is glossy and is beginning to pull away from the sides and the bowl, about 8 minutes. It should have stiff peaks and be cooled down significantly.
- Remove the pie from the fridge and top it with the meringue. Let pie freeze for 4-5 hours or overnight before serving.
Ready for your own copy?
Surprise! For a limited time we are giving away free downloads of our peanut butter powder recipes cookbook. Don’t sleep on your chance to get the regular peanut butter to peanut butter powder conversion chart, along with a whole bunch of tasty recipes.
If you download a copy, be sure to check back in and comment your thoughts. Did you try any recipes? What did you think?
New to peanut butter powder brands?
Also, if you’re new to the peanut butter powder scene, be sure to check out our popular post where we explain the difference between PBfit and PB2. Personally, this was a question that bugged me for years until I finally took the time to research it. So get your knowledge learning on and jump on over to learn more about powdered peanut butters for yourself!
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