Once upon a time, the dashing Mr. Skippy met beautiful Ms. Libbys.
Nine months later, they welcomed a baby into the world:
If you want more info as to how exactly such a baby came to be, please go ask your parents.
Or you can read all about it in a seriously disturbing book.
About the Baby:
This baby came about after my pumpkin-spice latte post last week, when people left such super-awesome ideas on how to use up a can of pumpkin. I think at least three of you mentioned pumpkin pb as an option, so I had to play around with that idea first. Other recipes I’m working on: chocolate-pumpkin brownies and pumpkin-cream-cheese bars. If the recipes turn out well, I’ll post those in the near future.
Pumpkin Peanut Butter
- 1/3c pureed pumpkin (or canned)
- 1/2 tsp cinnamon
- 1 tbsp plus 1 tsp nut butter (pb, almond, or even coconut butter! Feel free to add extra, if you want a stronger nut-butter flavor.)
- optional: sweetener to taste, such as 1/2 packet stevia or 1/2 tablespoon brown sugar
- pinch of salt
Mix all ingredients together, either with a spoon or in a food processor. If your peanut butter is hard, you might want to warm it up a little, pre-mixing. Good on toast, in oatmeal, or even eaten straight-up!
What would be your dream nut butter flavor?
Chocolate Chip Cookie Dough? Pumpkin Pie? French Toast? Tell me anything you can dream up. It can be as simple or as crazy as you want. This weekend, I’ll pick one of your ideas and make a recipe for it.
Here’s my dream flavor: Chocolate Banana Butter.