peanut butter -

by Emily

Beet Fries, Pork Belly and Tongue Buns

Pork belly is having a serious moment in Austin. I know it’s been a trend for awhile now (what, the past 3? 5? years…?) and I know I recently gushed over Tacodeli’s pork belly tacos. But seriously! I had never seen SO. MUCH. Pork belly love until I moved down here. This is evident in the popularity of East Side King, Top Chef winner Paul Qui’s Asian fusion food truck with three locations in East Austin. Ask anyone what they like about ESK and the answer is always the same: “oh my god, the pork belly!”And yes, it’s good. Really good.

I’ll happily state that East Side King is one of the best, if not THE best, food trailers in Austin. Their original trailer at The Liberty is my favorite. To be slightly controversial, though, I will say this: I think the ESK pork belly hype unfairly overshadows some of the other delights on their menus. Don’t get me wrong, it’s definitely amazing, but I feel as though most people discount the fried chicken and even some other less obviously delicious options like the tongue buns and beet fries.

Want to see what really, really, REALLY good food from a truck looks like? Of course you do. (I’m really trying hard to restrain myself from making any sort of obvious “food porn lol buns” remarks here.) Photos a the j.

by snebbu

Peanut Butter Oreo Truffles

How do you eat your Oreos? Do you twist? Dunk? Twist, then stack, then dunk? How about crushed and pulverized into a small ball and then covered in chocolate? I never thought an Oreo could get much better until I visited my girlfriend’s family for the holiday and discovered “Oreo Balls.” These creamy spheres are made of Oreos crushed up and mixed with cream cheese, then covered in chocolate. They are so good, I’ve been conditioned to salivate just from talking about them.

Fast forward over a year and a half, and my sister’s graduation is upon us. In order to pitch in, I volunteered to make Oreo Balls with a twist—a peanut butter twist. Admit it: you put some peanut butter on your Oreos occasionally. So I bring to you “stick to the roof of your mouth” Peanut Butter Oreo Truffles.

I figured that actual peanut butter Oreos would work in the recipe, but was prepared to throw in spoons of peanut butter just in case. And of course, since I’m a health nut, I used fat-free cream cheese. Turns out that the one package of peanut butter Oreos was enough to give a sufficient taste of peanut butter in the truffles. The end result is a sweet, creamy, peanut-buttery bite of deliciousness. Imagine the taste of dunking a peanut butter Oreo in milk. It’s better than that. I promise.

in Desserts / Featured / Recipe 2 comments

by unsightly

Endless Ice Cream: Peanut Butter Pretzel Ice Cream Truffles

At some point last year I came across a recipe for ice cream truffles. It seemed easy enough. You scoop the ice cream, flash freeze the scoops, coat them in melted chocolate, freeze a little while longer, then indulge. So I grabbed a pint of Häagen-Dazs vanilla bean ice cream out of the freezer and happily started away.

Good lord, it was a holy disaster. I’m pretty sure it ended with everything thrown unceremoniously in the garbage, quickly followed by the crack of a beer. But since I started making my own ice cream, my mind has often wandered back to that terrible day, and made me wonder exactly what went wrong. I started researching and I determined it was three things:

1) When the ice cream scoops started to melt I kept going instead of popping them back into the freezer.

2) When the temperature of the chocolate dropped and quit adhering easily to the ice cream I did not heat it up again.

3) Dipping the ice cream with my hands was messy and slow, increasing the speed of melted ice cream and cooling chocolate.

So I decided to give it another whirl, and this time the results were pretty fantastic…

in Desserts / Endless Ice Cream / Featured / Recipe 0 comments

by Emily

Peanut Butter and Jell-WHY?!? Vodka

By this point in my Endless Simmer career (and let’s face it, my career as a human being in general), I have become the go-to girl when it comes to crazy/ridiculous/ill-fated novelty alcoholic endeavors. (Well, to be fair, this honor is shared with my booze soulmate, ML.)

So it should come as no shock that when Van Gogh wanted to send us a bottle of its new PEANUT BUTTER AND JELLY FLAVORED VODKA to sample, I was the first (and only) writer to jump at the chance to experience such a creation. I didn’t have the highest of hopes for it, but come on, I never really have dreams of glory for any of my drunken experiences. All I hope for are entertaining stories we can retell in the future. And by “entertaining” I mean “humiliating,” but whatever.

My roommates and I decided to throw together a last-minute “flavored vodka tasting party” (classy) to poll people on the PB&J vodka. As one might imagine, the reactions were not the most positive. Don’t get me wrong, I love vodka. I love peanut butter and jelly sandwiches. But something seems a bit…. off about this booze.

Their website describes it as such:

in Drinks / Rants & Raves 3 comments

by ML

What to Do with That Leftover Easter Candy

On Saturday morning, in my pajamas, I impulse-bought two pounds of coffee, two pounds of bacon, and a package of Reeses’s Peanut Butter Eggs.

I just moved, so this was the entire contents of my fridge, besides a case of beer (obviously). I realized I had no idea what I was going to do with six peanut butter eggs and all that bacon, so one of my friends tweeted that I should combine the bacon, coffee, and chocolate….and my new favorite bacon and eggs were born. I left out the coffee because…well…I just did. The suggestion may have been a joke, but I’m pretty sure these peanut butter bacon strips are going to be the next big thing. Or at least replace bacon & eggs in my house.

Bacon and (Peanut Butter) Eggs

in Bacon / Desserts / Eggs / Recipe 6 comments

by BS

100 Things to Do With Peanut Butter

You most likely learned long ago that peanut butter ain’t only good for PB&J sandwiches. George Washington Carver’s greatest invention can in fact spruce up everything from drinks to desserts. Actually, we’d be hard-pressed to come up with a dish that wouldn’t be better with a little Skippy. Peanut butter chili, peanut butter broccoli, peanut butter ice cream and peanut butter cocktails — it all works. Folks, there is peanut butter tuna salad to be found on this list. No lie.

Sincere apologies to those with allergies and all you non-Americans who just don’t get it. Otherwise, enjoy our list of 100 things to do with peanut butter:

Click on the photos for full recipes.

100 Ways to Cook With Guinness

From strawberries to sriracha, find the rest of our 100 Ways here.

in 100 Ways / Desserts / Featured / Lists / Sandwich 11 comments

by bakersroyale

Make Way for Fluffertella

Can someone who is allergic to peanut butter really make a good peanut butter anything besides a quick smear between some jelly and bread? Unless my friends and family are all liars, the answer is yes.

I have to rely on them as my taste testers when it comes to peanut butter treats. The last one I made was a Fluffernutter (marshmallows, Reese’s peanut butter cups, chocolate chips and Nutter Butter cookies). Although well received by the majority, it did receive feedback from two people that it was too “peanut buttery.” To correct that, this time I decided to try cutting the strong peanut butter flavor with some Nutella. It worked. The Nutella comes through strong enough to taste, but not so much that it overwhelms the peanut butter. As it turns out my friends actually preferred the Fluffertella Bars over the Fluffernutter Bars.

So if anyone gives this a go, do come back let me know if my friends are lying to me.

Fluffertella Bars

in Desserts / Featured / Recipe 5 comments

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peanut butter

Bacon and (Peanut Butter) Eggs

See also: 100 Ways to Use a Strip of Bacon

Fluffertella Bars