June 19, 2019

Sharp cheddar & chive quick bread

A cheesy quick bread full of fresh chives and a bit of garlic powder makes for a delicious and easy side dish. I've been looking for ways to use more of my fresh herbs from our herb garden. We have a ton of chives, parsley, sage, oregano that came back from previous years and we currently have new Italian basil, Thai basil, lavender, thyme, and dill that we planted this year. Most of them are flourishing, so I want to take advantage of them as much as possible. However, we do have a rabbit nest in our garden again this year and I've seen three babies so far -- and lots of nibbles on my basil and bean plants lately! They always get in past our fence, but the babies are so cute.

I like quick breads because they are so easy to make. They take a while to bake, but the preparation is easy and the varieties are pretty endless. I made this bread recently to have along with some barbeque chicken and roasted asparagus. It went really well with our meal. It would also pair well with chili or soups and leftovers are great toasted with eggs for breakfast.

June 10, 2019

Easy roasted edamame (mukimame)

Make an easy side dish, appetizer, or snack using frozen shelled soy beans right from the freezer. You don't even need to thaw them first - just take them from the freezer right to the oven! I like to make a bowl of these when we have Asian inspired meals and put the bowl in the middle of the table for everyone to munch on and share while we eat. Even the toddlers will usually enjoy them this way (one usually will eat them very easily; the other will only eat the very roasty ones). Shelled soy beans are also referred to as mukimame (while edamame is generally used while still in their pods). I'm using edamame here as it is a more familiar term for most people. Either way, they are a simple and tasty snack! The outside gets golden and toasty flavored, while the inside stays creamy. I like mine topped with a fair amount of sea salt, but you can do this part to taste. You can also top them with some toasted sesame seeds for a bit of added flavor and crunch, and to compliment to toasted sesame oil.

May 31, 2019

June Recipe Round-Up {Recipes for Dad & Father's Day}

June is here and that means summer is coming and Father's Day will be here soon! This month our blogger group is sharing some recipes that are perfect to celebrate all the special dads in your life and a lot of recipes that are perfect for a summer picnic. We have side dishes, steaks, BBQ, ribs, burgers, desserts, and more. Keep reading to see all the recipes we have to help you plan out your eating and meals for the month of June. Don't forget to check back on the last day of each month to see the recipe round-up!

May 29, 2019

Chocolate chip rhubarb brownies

Rhubarb and chocolate -- this is a new combination for me. I wasn't sure how rhubarb in brownies was going to turn out, but we were all very happy with the results! I have seen a few recipes out there using this combination (such as here and here) and I was really intrigued. The more I thought about it, the more I knew we had to make them. The few recipes I saw all said that you couldn't taste the rhubarb, but for me that wasn't the case. The tart flavor of the rhubarb certainly was not overpowering, but I knew it was there.... and I think that's a good thing. It complimented all the chocolate and sweetness very well and provided a nice contrast in flavor. Plus it makes these brownies ultra moist and gooey. So if you are looking for a new way to enjoy rhubarb, look no further than these chocolate chip rhubarb brownies! I have no doubt the pan will disappear quickly!

May 23, 2019

Creamy spring asparagus soup

A lighter and brighter creamy asparagus soup full of fresh spring flavors. When asparagus starts becoming available here in western New York, I'm always very happy. We try to grab it from roadside stands, farmers' markets, and family members who grow it to get as much as we can in its short season. Generally, we like to have asparagus just simply roasted in the oven until fork tender with olive oil, salt, and pepper. It's perfect that way. But, occasionally I do use it to make something else and cream of asparagus soup is something I've always enjoyed. For this soup, I only used a little half and half and I added garlic, fresh spring green onions, and lemon zest to really brighten it up. The asparagus makes the soup such a lovely and vibrant green color! Surprisingly, both of my toddlers ate this soup and went back for seconds, thirds, and more. One was reluctant at first, but then tried it from my bowl (with my spoon, of course) and was sold. This recipe will serve about six people. We had it as a side dish with sandwiches and fruit salad. You can also make this a main dish with some crusty bread and a salad. If you find yourself with some extra asparagus, give this soup a try before the season is over.

May 17, 2019

Rhubarb oatmeal bars

Sweet, tangy, and slightly spiced rhubarb filling is sandwiched between two layers of a buttery oat crumb mixture for a delicious and seasonal treat! I think all my readers know that we are big rhubarb fans in our house. I love how tangy it is and how it provides such a nice contrast in desserts, or even helps make a flavorful sauce or a lemonade. Plus it's one of the first produce items to become available in the spring after our long western New York winters. Growing up we always had a large rhubarb plant in our garden and it was a regular thing we ate each spring/early summer. It was generally used in strawberry rhubarb pie, but there are so many other uses for rhubarb!

This is not the first rhubarb bar recipe to appear on my blog - I also make these rhubarb bars (similar to lemon bars) and these rhubarb custard shortbread bars. All three are so good! These bars contain oats, so that makes them more acceptable to me to have for breakfast or a mid-morning snack with an extra mug of coffee. These bars are perfect for a party or a potluck as well because they make a nice big pan.

May 8, 2019

Honey dandelion shortbread cookies

Dandelions are a fun and easy wild edible to add into your baking and cooking. Dandelions are pretty ubiquitous and easy to identify, plus the entire plant is edible, so you don't have to worry about removing certain parts. Just make sure you are getting your dandelions from a safe places --- I avoid places that have been sprayed or treated with pesticides. I also avoid getting them from too close to the road as we have so much salt put down here in the winter. We get our dandelions from our backyard. These cookies are a fun treat for spring and summer, plus you can get kids involved with helping to pick the flowers and pick off all the petals. My kids thought this was a fun project and the cookies are also quite delicious! I added a bit of honey to this shortbread to help highlight the floral flavor. The cookies are quite mild in flavor and pretty with tiny specks of yellow throughout (and a little green as well). Shortbread cookies are an easy way to add herbs and other plants into baking -- two of my other favorites are using the herb cinnamon basil and making rosemary ones at the holidays. This recipe will make about 18 cookies.

May 2, 2019

Whole wheat carrot applesauce mini muffins

Mini muffins that are perfect for toddlers, kids, and adults, too! These muffins are made with whole wheat flour, applesauce, maple syrup, and grated carrots and are a fun size for the little ones in your life. All of us enjoy a good muffin, but there's something about mini muffins that make them extra special for little kids. My toddlers helped to make this batch of muffins and they definitely helped to eat them all up, too! I've made so many muffins over the years and especially the past couple of years because my kids love them and they are an easy way to get them to eat a little bit more vegetables sometimes. Plus, they are great for quick breakfasts and snacks on the go. I served these with hard boiled eggs and fruit for breakfast and we all enjoyed that.

This recipe will make 24 mini muffins (you can make 12 regular muffins by increasing the baking time). Don't forget you can always find other baby, toddler, and kid friendly recipe ideas on my Baby & Toddler Food page or by joining my Baby & Toddler Food Recipe Share Facebook group.

April 30, 2019

May Recipe Round-Up {Recipes for Mom and Mother's Day}

May is here and that means it's time for Mother's Day and spring time recipes! This month we are sharing some of our favorite recipes for the moms in our lives. This is the time of year I really start thinking about rhubarb, eggs, asparagus, peas, and other early produce. I also think about dishes that are delicious for celebrating Mother's Day! Keep reading to see recipe ideas of breakfast, brunch, sides, main dishes, and desserts for Mother's Day and for the whole month of May.

April 25, 2019

Pork egg roll bowls

The flavors of a pork egg roll come together in a delicious stir fry perfect for topping a steaming bowl of rice. I may be late to the game with egg roll in a bowl, but I've been loving them since I discovered this quick and easy stir fry. I've been playing around with it a bit and this is the recipe I love. As the weather warms, stir fries make more appearances on our weekly menu. Meals like this are just the type of recipes I like to have in my arsenal for quick, simple, and flavorful weeknight meals. And since we typically buy pork in bulk from a local farmer, we almost always have pork in the freezer. This dish comes together quickly, especially if you shred the vegetables ahead of time. I like to use my food processor for easy shredding of the cabbage and carrots. This meal will make about 4 servings, depending on age and hunger level.

April 18, 2019

Whole wheat cardamom rhubarb scones

Disclosure: The post is sponsored by Door County Coffee & Tea Co. I was provided with product for this post. As always, all opinions are my own. 

Scones and coffee are a perfect match and these whole wheat cardamom rhubarb scones are a lovely treat for spring. I've been a big coffee fan since I started drinking it in my teens, but now as a mom of twin toddlers, coffee is seriously an important part of my daily life. We tend to stick with the same dark roast my husband makes every day, so I was really excited to receive a very generous selection of coffees to try, including some unique flavors, from Door County Coffee & Tea Co. The first one we dug into was Death's Door and it was so dark and yummy! I really have enjoyed the Breakfast Blend, Raspberry Almond, and the Black and Tan as well. I'm really looking forward to trying other flavors, especially the Cinnamon Hazelnut and Orange Creme.

This scone recipe comes from Taste of Home and they are delicious. I generally pair rhubarb with cinnamon and/or ginger, but the cardamom goes so well with it! I've always found cardamom to be such a lovely flavor and since we are getting close to rhubarb season, I wanted to use it for a springtime treat. We enjoyed our scones with a cup of Chocolate Covered Strawberry coffee! I figured since strawberry and rhubarb are a classic combination, that it only made sense to pair the scones with strawberry coffee. They were delicious together! Scones and coffee make a nice breakfast, brunch, or snack, especially with family or friends. This recipe will make 16 scones. I added slightly more cardamom to mine than the original recipe indicated and I also baked mine at a lower temperature and subbed water for the fat free milk.

Please be sure to visit Door County Coffee & Tea Co.'s website because all new customers save 20% and enjoy free shipping on their first order when they sign up for their e-newsletter! In addition, they are currently running a contest where you can enter to win a years supply of coffee with a prize value of $700! Plus, their coffee is super yummy, so check it out!

April 15, 2019

Slow cooker Buffalo chicken wraps

Chicken breasts with cream cheese, hot sauce, and celery are cooked until tender in the slow cooker and then topped with blue cheese for these slow cooker Buffalo chicken wraps. Today I'm sharing this recipe which is inspired by Kate's Recipe Box for some #FoodBloggerLove. I enjoy Kate's blog a lot -- we are both moms and we both post a lot of family friendly food. I noticed while browsing through her recipes that she cooks a lot of recipes with Buffalo flavors like Buffalo Cauliflower Sandwiches, Buffalo Cauliflower "Wings", Buffalo Chicken Quinoa Salad, Buffalo Chicken Enchiladas, and more! So, being from Buffalo I was immediately intrigued since those are some favorite flavors in our house as well. I also noticed that she uses the slow cooker frequently (like this Slow Cooker Pepperoni Pizza Soup which has been on my to-make list), which is something I also love! When I saw her recipe for Grilled Buffalo Chicken Wraps, I decided to make a Buffalo chicken wrap recipe of my own, but using the slow cooker to make the chicken. These wraps are delicious! So simple to put together and also very flavorful. Slow cookers meals are such a time saver for me. This recipe will make about 5-6 wraps.

Thanks to Kate for the inspiration and all the terrific looking recipe ideas! Check out Kate's blog and give her a follow on Facebook, Instagram, & Pinterest!

April 10, 2019

Slow cooker honey sesame ginger chicken

This tender chicken is sweet, savory, and has a touch of warmth from ginger and the best part is it cooks up easily in the slow cooker until it is falling apart. I love slow cooker dishes and have decided to make more of them to share this year. I usually serve this honey sesame ginger chicken with rice and a side of quickly stir-fried sugar snap peas and carrots. This meal has become a favorite around our house since I started toying around with the recipe and flavors. I love the combination of honey and ginger and the other Asian flavors combine to create a delicious sauce. Since I'm feeding toddlers, I keep the heat low and serve up extra Sriracha on the side for the adults. My toddlers also really like to put "sprinkles" on top (the sesame seeds) and we let them add some to their plates to make it more fun and hopefully encourage them to try out the chicken. I'm always looking for ways to get them more involved and excited about food and to try to raise adventurous eaters. This recipe will feed about four to five people with sides depending on age and hunger level.

April 2, 2019

Peanut butter & jelly hand pies

These flaky hand pies are stuffed with your childhood favorite - peanut butter and jelly - for National Peanut Butter and Jelly Day! Today I'm celebrating this classic food combination with some of my blogging friends (check out all the recipes at the bottom of this post). My readers know I love making pies, and I've been meaning to add hand pie recipes to my blog for some time, now. This was the perfect way to do so! My twins' favorite lunch is peanut butter and jelly so we always have lots of both around. These hand pies are so fun - they are a great snack or dessert (and I'll fully admit that I've eaten one for a quick breakfast on the go as well). You can use any jelly flavor(s) you want and you can use creamy or chunky peanut butter. The peanut butter in these is a thicker texture from the cream cheese - sort of like the filling of a peanut butter cup. I did not add any sugar to my pie crust or to my peanut butter, but if you want a slightly sweeter pie, you may add some or even a sprinkle of coarse sugar on top. This recipe will make approximately 10 pies.

March 31, 2019

April Recipe Round-Up {Fresh Springtime Recipes + Giveaway}

Spring has arrived and it's time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu! We also have another exciting giveaway this month, which you can find at the bottom of the post.

March 27, 2019

Slow cooker cinnamon carrot applesauce

This slow cooker cinnamon carrot applesauce is an easy and tasty side dish for all ages, but also a great purée for babies and snack for toddlers. My toddlers are 2.5 now and they still like to eat things like pouches and they love applesauce. I asked in my Baby & Toddler Food Recipe Share group recently what kind of recipes people are looking for and they said recipes sneaking in vegetables. I'm not above vegetable sneaking by any means, I add them to breads and muffins, pancakes, meatballs and meatloaf, smoothies, and more. But, we also offer vegetables every day so that our kids get used to their true flavors, appearances, textures, smells, etc. If I can get my kids to eat a few extra vegetables without any effort, that's great, too! This applesauce is a great way to do that. The carrots are sweet and the cinnamon adds a very slight warmth to the sauce. I like to make this in my slow cooker because it's simple and hands off during cooking time. This recipe will make approximately 1.5 pints and is easily doubled if you want to make more. You can freeze it for later use. I like to freeze some in single serve containers I have left from making baby food. I'll pull a couple out of the freezer and place them in the fridge in the evening for the next day. I also store some in a container in the refrigerator for a few days for a quick snack or dinner side.

March 22, 2019

40+ Maple Recipes for Maple Season

We are continuing to celebrate maple season on the blog with this round-up of recipes featuring pure maple syrup and/or maple sugar. You'll find sweet and savory uses for maple including breakfasts, snacks and drinks, side dishes and salads, main dishes, and desserts all highlighting the deliciousness of pure maple! Many thanks to all the bloggers who contributed these yummy and creative recipes. Keep reading for lots of great maple recipe ideas. 

March 19, 2019

Glazed cinnamon maple syrup bread

Pure maple syrup and cinnamon are combined in this loaf of quick bread for a terrific maple season snack! I know most people associate maple with autumn, but the fact is is that it is maple season right now! Sap is starting to run and maple syrup producers are hard at work. Maple syrup production is big around here in western New York and we even have relatives who make syrup! Maple syrup is really one of the first signs of spring in regions where maple syrup production occurs. Needless to say, we love real maple syrup and I use it quite frequently in my cooking and baking. I decided to make this bread for a weekend treat recently. My kids helped make it and we all enjoyed eating it. It has a light maple flavor, which can be increased if you use a little maple extract. We also love maple syrup for topping pancakes, waffles, etc. as well. Check out this round-up of pancake recipes as well as all the pancakes recipes I've made in the past for lots of ways to enjoy maple syrup. This recipe will make one loaf of bread.

March 15, 2019

25 Pancake Recipes to Celebrate Maple Season

Photos from Savory Moments, That Recipe, and The Spiffy Cookie.

Maple season is here in the western New York region! We are big maple fans in our house and every year there are many maple harvest festivals and pancake breakfasts in March to celebrate maple season. This year I'm celebrating with two round-up posts and the first one is this collection of pancake recipes that are just begging to be eaten with a generous drizzle of pure maple syrup!  Take a look at these 25 pancake recipes from my blog and some of my blogging friends! There are so many creative ways to enjoy pancakes and maple syrup.

March 14, 2019

Carrot pie

Carrot pie is similar to pumpkin or sweet potato pie in texture and methods, but made with carrots and a slightly different spice profile. Carrot pie is a perfect spring time dessert and I'm sure the Easter Bunny will agree (but it's great for fall harvest as well, or anytime really, because pie). Today is Pi(e) Day and I'm celebrating with some of my fellow food blogging friends (check out all the other pie recipes the the bottom of this post)! My readers know my extensive love of pie, so of course I couldn't pass up participating in today's Pi(e) Day event! I've been wanting to add carrot pie to my pie recipe collection for quite some time. It's a delicious and colorful dessert that is sure to surprise your family and friends if they've never enjoyed a slice of sweet carrot pie before. I love trying all kinds of pies and this one is sure to be a family favorite.

March 5, 2019

Cheese Doodle chicken tenders

Chicken tenders coated with crushed up cheese doodles are baked until golden and yummy! Did you know it's National Cheese Doodle Day?? I feel like I'm stepping a bit outside of the box today by participating with some of my fellow Festive Foodies to create a recipe celebrating these famous snacks! I've been trying to focus on more family friendly recipes lately so when I saw this event, I immediately wanted to participate and make chicken. I have to say that it was a huge hit here, even with my one toddler who is not a generally a meat fan. We ate them all! These chicken tenders are such a fun meal, especially for kids. I served these chicken tenders with barbecue sauce for dipping, a side of sweet potato fries, and a side of buttered corn and all the plates were cleaned! This is a huge win in my mom book. So grab a bag of cheese doodles (or any cheese puffs), get some sticky orange fingers, and make a batch of these for a fun dinner soon. This recipe will serve about 4 people with sides.

February 28, 2019

March Recipe Round-Up {Family Favorite Recipes + Giveaway}

March is here and for this month we are sharing some of our family favorite recipes. We have recipes for breakfast, dinner, sides and soups, as well as a few desserts that we hope your families enjoy as much as all of ours do. Keep reading to get ideas for your March menu planning. Just a reminder that our group of bloggers post a themed recipe round-up on the last day of each month to help you with meal ideas for the upcoming month! This month we have a special giveaway as well, so keep reading to see all the recipes and enter to win!

February 25, 2019

Oat and jam breakfast squares

Oats, maple syrup, cinnamon, almond butter, and your favorite jam all come together in these sweet and delicious oat and jam breakfast squares. Breakfast is always a struggle in my house. I don't like to have cereal super often (but it's easy and, of course, kids love it). We have oatmeal a couple times a week or a baked oatmeal. Eggs are always a go-to. My toddlers are always famished at breakfast these days. It's when they eat the most food of the day, so I'm always looking for new things to serve. These squares are a little sweeter than I'd normally prefer for my own breakfast, but they are a nice treat, especially when served with a side of scrambled eggs or a small bowl of plain yogurt. They are very adaptable, too -- you can use any jam you like (I also think apple or pumpkin butter would be super good in these and I'm going to try it next time). You can use honey instead of maple syrup. You can use another nut butter, peanut butter, or even sun butter instead of the almond butter. Whatever you like and have on hand! You can also add some melted butter to the liquid mix for a slightly softer bar. This recipe will make about nine servings.

February 19, 2019

Garlic knots

Homemade garlic knots are a delicious side to any pasta or soup dish. I've been saying for a long time now that I want and need to practice and perfect my bread-making and baking skills, but it always seems to go by the wayside. I need to get another sourdough starter going and I need to make myself work with yeast more. I mean, I always enjoy it, and it's not overly difficult, but it takes time and planning. I've been working on these garlic knots and they've been a huge hit with myself and my family. Truth be told, I've never eaten garlic knots from a restaurant. I've heard people talk about them and read about them, but I had never really experienced them myself until I started making them. They're basically a twisted up breadstick! I used some of my home-dried herbs from our garden to top these along with the garlic, butter/olive oil, and Parmesan and they are truly delicious. This recipe will make about 16-20 garlic knots, depending on how much flour you end up using and the size variation.

February 11, 2019

Paprika chicken with roasted red pepper IPA sauce {#FoodBloggerLove}

Welcome to #FoodBloggerLove 2019! This is a yearly event where participants are assigned a blog to show some love around Valentine's Day. This year, I was assigned to Sarah Cooks the Books. I love the title of her blog for one thing - super fun and quirky. The premise of her blog is to actually cook recipes from the cookbooks she owns and share them with others. This is a great idea because, as she mentions, so many of us have cookbooks that we never cook recipes from lining our bookshelves. I always enjoy these type of events because I end up learning about other bloggers and I love really taking the time to dive into someone else's blog and recipes. Sarah has made recipes from so many cookbooks that are new to me and some that I've wanted to try out. I was tempted to make these burgers (we love Bob's Burgers), but with the weather lately it didn't seem seasonally appropriate. I really enjoyed how she has several frugally-inspired cookbook recipes shared on her blog because I'm always looking for frugal meals like this Cuban Ropa Vieja and German Onion Pie. Plus, I really love her idea of a Pinterest Friday post, because who among us doesn't have thousands of recipes pinned that we've never tried?!? Check out Sarah's blog and all her social media while you are there!

Sarah mentioned that she's really into comfort food right now. I chose to make a slightly adapted version of this chicken recipe (originally from The Beeroness). IPA is my favorite beer and I consider chicken smothered in sour cream and cream cheese pretty comforting. While the original recipe calls for rice, the paprika, nutmeg, and sour cream sauce scream egg noodles to me. That's a comfort food meal that is still fancy enough for a special Valentine's Day dinner (plus a pretty color from the red peppers). This recipe will serve about 4-5 people. Serve with your favorite vegetable.

February 4, 2019

Roasted Buffalo cauliflower with blue cheese dressing

Roasted cauliflower is tossed in hot sauce and butter and dipped into a cool and creamy homemade blue cheese dressing. My husband and I received a restaurant gift card and babysitting from my mom for Christmas and the appetizer we ordered was Buffalo cauliflower. As a reminder, we live right outside Buffalo, so we don't "Buffalo" things lightly. It's serious business usually involving chicken wings, always blue cheese (never ranch), and Frank's hot sauce. I love things like chicken wing dip and Buffalo chicken mac n' cheese, but was skeptical about cauliflower. Well, it was delicious!

Being the person I am, I had to Google and see there are approximately one million recipes out there for Buffalo cauliflower already. Most of them are baked with a flour coating, which didn't sound good to me (let's just fry those, okay??). Some are baked with the sauce already on, but this just doesn't sound like the Buffalo way to do it - you toss it with the hot sauce and butter after being cooked - right?! Of course some had ranch dressing which is just a no (sorry, not sorry haha). Most were baked, but I went with roasted to really heighten the flavor of the cauliflower itself. My husband said my version was way better than the restaurant version. These are never going to replace wings, of course, but this is a great snack or appetizer, or side dish to homemade pizza or chicken fingers. I served it along with celery and carrots for dipping up all the yummy dressing and to cool down the mouth as needed. Mine came out around a medium level of heat. If you want it hotter, use less butter. If you want it more mild, use more. Or adjust the hot sauce level a little.

January 31, 2019

February Recipe Round-Up {Valentine's Day Recipes}

Welcome to the monthly recipe round-up featuring myself and ten other bloggers. February means it is time for recipe ideas that are fitting for Valentine's Day - sweet treats, chocolate, romantic dinners, pink and red foods, and more! Check out all the recipes we have to help you plan out your meals and festivities for this month.

January 28, 2019

Slow cooker apricot chicken

Chicken thighs are cooked until tender in the slow cooker with a sticky sauce of apricots, soy, and mustard, and then topped with sliced almonds for a bit of crunch. Slow cooker meals are a favorite of mine and I'm going to try to post more recipes utilizing the slow cooker. A lot of the time, I'm just dumping in beef stew ingredients or chicken and salsa, and not really measuring or doing it the same each time. I did an Instagram stories poll and 100% of respondents said they wanted to see more slow cooker recipes this year. That means my slow cooker will be getting more use! This apricot chicken dish is simple and yummy. I've been trying to find more ways to incorporate fruit into main dishes and meat recipes to encourage our toddlers to try them. This recipe will feed about 3-4 people with side dishes, but you can easily double it for more people or bigger appetites. It's terrific served with rice and your choice of vegetable(s).

January 24, 2019

Peanut butter hummus

Peanut butter is used in this hummus in place of tahini for a budget friendly alternative that is still delicious and makes a great dip for kids. It's National Peanut Butter Day and I'm celebrating our love of peanut butter with a bunch of other bloggers -- scroll to the bottom to see all the other recipes! My toddlers really love peanut butter and they've eaten hummus in the past (like this beet version and this roasted butternut squash version), but they haven't seemed to be big fans of just plain hummus. I have seen people using peanut butter in place of tahini and it makes sense in a way as most people have peanut butter around and tahini can be a little pricey, plus not something everyone may use super frequently. So I decided to give it a try! It's really good! It's not the same as hummus made with tahini - you can taste the peanut butter in my opinion. I thought it went really well with celery, carrots, apple slices, and pretzels. The kids ate it too and seemed to enjoy it, especially with apples and pretzels.