Food Joy Bauer gives peanut butter cookies and chocolate fudge a healthy makeover
How To Tell if Your Peanut Butter Has Gone Bad (Because It Probably Has)
Peanut butter can spoil, fam—and it’s much quicker than you may think.Indeed, despite the fact that it appears to last virtually forever, peanut butter often expires within just a few months after opening or sooner. Here, we’ve gathered a few pointers for determining whether your creamy-slash-crunchy nut butter has spoiled or is still usable with indicators like smell, taste, and appearance.
We're ending the Olympics on a sweet note with two winning desserts! First, I'm serving up a batch of soft-baked peanut butter chocolate chip cookies you need in your belly. And next, I'm blending just two ingredients to create a rich and indulgent chocolate fudge. Each recipe is poised for the podium and ready to make a debut in your home kitchen.
It's cookie o'clock with these scrumptious and timeless treats. They are flourless, gluten-free and made with wholesome ingredients — a winning batch that will score high with you and your crew. If you have peanut allergies in the house, pass the baton to a preferred nut or seed butter you have on hand (soy nut, almond, cashew or sunflower seed butter will all cross the finish line). Baked to perfection with peanut buttery goodness, puddles of chocolate and flaky sea salt … bet you can't each just one!
This super easy banana bread recipe has a secret ingredient
If you get the urge to bake but don't feel like going through the laborious process of making a cake from scratch or whipping up other impressive but time consuming desserts, there is one tried and true baked good that is easy to make and satisfies your sweet tooth: banana bread. It only takes up one hour of your time and will make you happy all week long. This one channels an extra special nostalgic treat by using a key ingredient: chocolate chips.
Video: These chocolate chip-banana bread bars are the perfect portable breakfast | #COOKING (TODAY)
Get the recipe.
by Joy Bauer
We're having a date night — making fudge with just two ingredients: chocolate and dates. It's a soak, melt and blend situation. I prefer using semi-sweet chocolate chips for a sweeter fudgy experience, but if you're a dark chocolate fan, you can use chips with a higher percentage of cacao (I recommend 60 to 70%). Another tip: I like to buy pitted dates for convenience, as it saves the step of manually removing the pits by hand. Choose to be a purist and leave the treat plain or add extra flair by incorporating all sorts of goodies to the batter — from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butter to shredded coconut — you're the judge of your fudge.
For more tasty recipes, check out Joy's cookbook "" and follow her on , and .
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How to Decorate Cookies Like a Pro Baker .
We should all have a solid command of the ABCs of baking. Thankfully, Food52's Resident Baking BFF Erin McDowell—alongside photographer Sarah Stone, who both blog at The Shutter Oven—is here, with tips and tricks to help you master the most essential desserts and the simplest breads. Today: Don't suffer through holiday cookies that taste like cardboard. You (and Santa) deserve better. What's my number one holiday pet peeve? Cookies that taste like cardboard. Or worse, cardboard cookies with no decorations at all. Don’t get me wrong: I’m a sucker for all things adorably decorated, and roll-out cookies are no exception.