Category Archives: Creamy

Birthday Breakfast : “PB & J” French Toast w/ Applewood Bacon

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Happy Birthday to ME!!!  Yeah!!!  Today, June 30th, is my birthday!!  And can you guess what I’m waking up to for my Birthday Breakfast??  PB something of course!  I usually request Julie’s PB Stuffed French Toast on special occasions, but today I’m going for something a little more extravagant!

If you liked Julie’s PB Stuffed French Toast than you’ll love this!  It is a doctored up version of the PB Stuffed French Toast with a twist!  From Gail Simmons at KitchenDaily.com, she calls her recipe, “PB & J” French Toast w/ Applewood Bacon.  Gail always knows how to take everyday recipes to the next level, by adding tons of flavor and flare – without loosing their simplicity!

Ingredients

    • 1 loaf brioche bread, cut into 1-inch thick slices
    • 1 cup 2% milk
    • 4 large eggs
    • 3/4 cup all-natural Krema Creamy PB
    • 3 tablespoons honey
    • 3 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons unslated butter
    • powdered sugar
    • 2 cups red seedless grapes, split in half lengthwise
    • 1/4 cup sugar
    • juice of 1 lemon
    • 12 slices applewood smoked bacon

Directions

Pre-heat oven to 375 degrees F. Lay bacon out on a sheet tray and bake in the oven for 12-15 minutes until golden and crispy. Drain on paper towels and keep warm.

Place grapes, sugar and lemon juice in a small saucepan over high heat and bring to a boil, reduce heat to medium and cook until syrupy and grapes are tender – about 5-6 minutes.

In a blender, combine milk, eggs, peanut butter, honey, sugar and vanilla. Pulse until everything is combined then pour out into a flat gratin or roasting dish. Take slices of brioche and dip into the batter and press gently so it soaks up some of the batter. Set a large, non-stick saute pan over medium-high heat and add a little butter, once the butter is foaming add the dipped brioche (remove excess batter by shaking a little) and cook for 3-4 minutes per side until golden. Keep warm in a toaster oven while you cook the rest.

To serve stack the french toast up in the center of a plate and spoon grape mixture over the center so it drips down the sides. Top the stack with 2 slices of crispy bacon and cover everything with powdered sugar.

Birthday photos to come…

Have a good one and eat some natural PB, just for me ;-)

♥ Kimberly

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PB Fondue

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ummmm….yes please.  I’ll have some….

Do you love fondue??  Or is it just me? I LOVE fondue.  MMMMM….

One of my first dates with my husband was to a fondue restaurant – quite a hilarious story in and of itself (basically I ordered us so much expensive, yummy fondue that my poor, sweet husband didn’t have enough money to pay the check and I ended up paying for us – to his complete humiliation!)

Our favorite gals over at the TODAY SHOW were talking about hit and trendy food ideas just a few weeks ago and PB Fondue was on their ‘gotta have it’ list.  I mean, as if chocolate dessert fondue wasn’t already tantalizing enough…now with my favorite ingredient PB!!  Watch out scale – I think I’m on the rise ;-)

Ingredients

  • 1/2 teaspoon butter
  • 1 cup all-natural Krema PB
  • 1-2 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup chocolate syrup (optional)

Directions

  1. Melt peanut butter, butter, sugar, salt, and milk over low heat, stirring often, or in Crock-Pot Little Dipper or fondue pot.
  2. Stir until mixture is smooth and caramel colored, adding more milk as needed to reach a smooth dipping consistency.
  3. If desired, add chocolate sauce and stir well.
  4. Continue heating until warmed through.
  5. Serve plain peanut butter fondue with toast and jam sandwiches as dippers; chocolate-peanut butter fondue is perfect for a variety of fruits as well as ice-cream, cake cubes, etc.
  6. My sweetie and I eat the first half of this plain, with toast and jam, then add only 1/4 cup chocolate sauce to the remainder for our dessert.
  7. Make this vegan by using margarine, soy milk, and vegan chocolate!

from the recipe zaar

♥ Kimberly

don’t worry.  just one dip won’t hurt you too badly ;)

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PB Fingers & PB Stuffed French Toast

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One of our Nutty Friends – Julie from Peanut Butter Fingers – recently had a Krema PB giveaway on her website.  This is Julie with one of her famous “PB Fingers” inside our Krema crunchy :-) Though the giveaway is closed, I thought I’d share one of her favorite PB breakfast recipes…

PB Stuffed French Toast!

Here’s what Julie did..

I began by creating a sweet peanut butter filling by combining two tablespoons of Crazy Richard’s natural creamy peanut butter with 10 grams of powdered sugar.

I spread the peanut butter sugar combination on two slices of honey wheat bread and dipped the sandwich in a mixture of ‘Almond Breeze’ almond milk and egg.

Once the French toast was cooked, I sprinkled it with cinnamon and powdered sugar before topping it with syrup.

The creamy peanut butter mixture held its own against the cinnamon and egg flavors.

Great idea Julie!!  I actually love making PB Stuffed French Toast myself!  Well, in reality it is my husband who really makes this for me…like on Mother’s Day ;-)   He is just a better cook than I am!  hehe.  Check out Julie’s fun website (PBFingers) for other great PB recipes!!

♥ Kimberly

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Gliding Calm

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One of our newest Nutty Friends is over at GlidingCalm.wordpress.com.  She is a retired competitive figure skater and has discovered her love for our all-natural, single ingredient, super awesome PB!!!  Yeah!!! Check out her interesting blog and her recent review of Krema and Crazy Richard’s PBs here!

Krema PB always seems to attract people who are sincerely conscious about their health, or they are active and fit/athletic and also, people who have a great sense of taste!

Thanks for your support awesome Nutty Friends!  And way to go Krema Products!!

♥ Kimberly

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PB Roasted Chicken & Spicy Soba Noodles

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This looks like a phenomenal recipe – one that I’m going to make for my family this week!!  I’m anxious to try this out dish because it looks so healthy, light and refreshing!  (Especially after my PB Elvis Week of grease and fried sammys :-) )

This recipe is from Gail Simmons, a culinary expert and a permanent judge on the award-winning show, Top Chef.  My mom found Gail’s recipe on KitchenDaily.com and you can even watch a video clip of her preparing this dish here!  It honestly looks simple!

Ingredients

    • SPICY PEANUT SAUCE:
    • 1/2 cup toasted sesame oil
    • 4 garlic cloves minced
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons sriracha hot sauce
    • 3 tablespoons honey
    • 1/2 cup all-natural Krema Creamy PB
    • 2 tablespoons lemon juice
    • 1/4 cup low-sodium soy sauce
    • 1/4 cup hot water
    • CHICKEN AND NOODLES:
    • 4 cups shredded chicken from a whole roasted deli-chicken
    • 1/2 pound dried buckwheat soba noodles
    • GREEN SALAD:
    • 1/2 hothouse cucumber, thinly sliced
    • 3 ribs of celery, thinly sliced on the bias
    • 1 cup cilantro leaves
    • 2-3 scallions, finely sliced on the bias

Directions

SPICY PEANUT SAUCE:
In a small sauté pan heat sesame oil and add garlic and ginger to gently fry until fragrant – about 1 minute. Pour into a blender and add all remaining sauce ingredients. Blend until smooth adding more hot water if necessary to achieve a rich saucy consistency.

CHICKEN AND NOODLES:
Cook soba noodles according to packet directions then drain and pour into a large mixing bowl. Add 4 cups of shredded chicken meat and dress with spicy peanut sauce. Use tongs to work sauce into chicken and noodles gently.

GREEN SALAD:
In a small mixing bowl combine cucumber, cilantro and scallions. Toss gently to combine.

Divide noodle mix evenly amongst bowls and top with a handful of green salad.

♥ Kimberly

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