Peanut Butter

Peanut Butter S’mores Hand Pies

July 27, 2018

It is way too hot these days to be dreaming about making s’mores outside on an open fire. The whole outside is like an open fire! LA is complaining about the heat every chance we get (myself included), and so I wanted to bring a classic summer dessert indoors. Away from the sun. Away from the heat, and away from any open flames. These Peanut Butter S’mores Hand Pies for GO BOLD WITH BUTTER, are a great summer treat to make because you can do it in the comfort of your air-conditioned home. Homemade pie crust is filled with creamy peanut butter, dark chocolate chips and mini marshmallows. They’re sprinkled with a graham cracker sugar topping and baked until golden brown and flaky. It’s like s’mores and pies coming together to create the perfect on the go summer treat. Don’t let the weekend go by without making these hand pies for yourself. You won’t regret it.

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Peanut Butter Cream Pie + Giveaway!

October 20, 2014

I’m extremely excited about this post, so much so that I don’t even know where to begin. It’s been about two years in the making. Although, I wasn’t aware of how exciting this was going to be when we first started. It’s a great day because my friend Joy has released her second cookbook, Homemade Decadence, and I couldn’t be more proud of her! It’s really an incredible book and I think everyone should go out and get themselves a copy right now. If not just for the sheer excellence of the recipes and images themselves, but also because I had the honor of working with her on this book, helping her style and photograph the images. I can’t even begin to tell you about all the fun times we had working on this book together. We literally have countless stories of a very hungry cat trying to eat everything in sight—and I do mean everything, from avocado ice cream to honey cupcakes—and the acrobatics we did, juggling so much in a tiny apartment in Venice, Ca. Sometimes winning at life and sometimes failing miserably, but always having a blast. This book holds a special place in my heart because of those memories.

But enough about me. I’ve got some great news for YOU all, and it’s not just this peanut butter cream pie either. Well, it’s not only that. Although, to be perfectly honest, this pie is pretty spectacular so that should be great news enough. I didn’t want to stop there though. I decided to go all the way. So I’m giving away a free copy of the book to one lucky winner. (That means you). Yup, it’s the very first contest/giveaway I’ve ever organized here on The Candid Appetite, and I’m glad this gets to be the first one. I kind of feel like Oprah right now and I can’t get enough of it.

So here are the rules: in order to enter the contest/giveaway you need to leave a comment down below telling me about the best dessert you’ve ever eaten. And I want vivid details too, like where did you eat it? Did you make it yourself? What made it so special? What were the ingredients? (You don’t really have to answer all of that, just the name will do, but I’d love to read all about it!) You have until Friday at midnight to enter, and then I’ll randomly select one winner and notify you on Saturday! Disclaimer though, it’s only open to US residents. (I’m sorry international friends, but I’m not made of money and shipping internationally costs too much). Are you going to win this book? I hope you do! You’ll never know unless you enter! Good luck, I’m rooting for you!

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Fluffernutter Cookie Sandwiches

April 11, 2014

Fluffernutters are my childhood. Literally, my entire childhood. If I had to choose one thing I loved as a kid, it would be fluffernutters. (Well that would be my sweet pick, if I had to choose a savory it would be tater tots. Tater tots all the way). If you’re not familiar with fluffernutters, allow me to explain this marvelous invention to you. They are sandwiches made with white bread, peanut butter and marshmallow fluff. Delicious right? I think I’ve mentioned on several occasions that my mamma isn’t much of a baker. Somewhere out there, at this very moment, my mamma is saying, “Yes, Jonathan. You’ve already mentioned that I didn’t bake anything for you and your sisters when you were little, on several occasions. Any chance you get. Stop telling the whole world I can’t bake!” I’m sorry mamma, but it’s true, and if it makes you feel any better, it’s not really the whole world. It’s like a few people here and there. Anyhow, my mamma didn’t really bake when my sisters and I were kids. Have I told you that? She didn’t at all. Cut and bake cookies, do those count? Anyhow, she did however, make us a few treats here and there, like jell-o (hmmmm), Rice Krispies treats (yummm) and lastly, flutternutters (coma inducing deliciousness).

The fluffernutters that my mamma would make my sisters and I, however, weren’t the traditional kind I described earlier. Unfortunately she didn’t make us whole sandwiches because I think she knew it would basically be a sugar rush and we’d be jumping off the walls for hours if she had. Whomp whomp. She’s a smart woman. She knew what she was doing. Instead, she’d take two ritz crackers, spread creamy peanut butter on one, and marshmallow fluff on the other, and then sandwich them together. It was the best thing on the planet. I could eat like fifty of them. I even think one time I challenged myself to see if I could actually eat fifty in one sitting. I only got to like eight, but needless to say, I’m still trying to challenge myself. I’m up to like nine now. It’s going to take me a while.

This past week, I wanted to bring back a bit of my childhood, so I came up with these cookie sandwiches. Mostly I just wanted an excuse to eat marshmallow fluff and peanut butter straight out of the jar without getting caught. I did that for a while before I realized I needed to save some for the cookies. Darn you cookies (but not really because you’re super delicious and I just want to keep you all to myself). I’m trying to devise a plan that would allow me to eat all these cookie sandwiches without giving my mom or doctor a coronary. So far, I got nothing. Until then, if you need me, I’ll be tucked away in a corner sneaking a cookie sandwich here and there, trying my best to outdo my record for most fluffernutters eaten in one sitting.

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Chocolate Peanut Butter Caramel Shortbread

December 9, 2013

Let’s talk about you and me. Let’s talk about all the good things and all the bad things that may be. Let’s talk about…me eating all these bars because I’m addicted and I just can’t get enough, baby. I started singing a song there for you, but then quickly realized it was inappropriate for the internets so I had to change it up a tiny bit. I mean, this is a family blog after all. What kind of site do you think I’m running?!?! There are children on here, probably. But maybe not, I don’t actually know that for a fact. Who’s to say, really? Just in case there are kids on here though; eat your vegetables and fruits. Stay in school. Say no to drugs and alcohol and all that sort of stuff (This message has been brought to you by the responsible Jonathan Melendez).

Sometimes peanut butter and chocolate just need to mash together to make a dessert that’ll blow your mind, you know? Sometimes the only way to survive is by combining pretzels, chocolate, roasted peanuts, caramel, peanut butter and chocolate into one dessert. And in that order too. It’s an explosion of flavor that can solve any and all problems. When those moments occur it’s best to just go with the flow. Don’t fight it because fighting will only result in frustrated denial. You’ll eventually come around and when you do you’ll find yourself eating every last bit of this dessert. Maybe even licking the pan—I’m guessing. Well, when I put it that way, those consequences don’t sound all that bad. So go ahead and say no now, I dare you to. Say no to dark chocolate topped with salty pretzels. Say no to peanut butter caramel mixed with roasted peanuts. Say no to a buttery shortbread crust. I double dog dare you to. Really I’m just daring you to say no so that I can have it all to myself. There, now that it’s all out in the open, I feel much better.

The best way to go about this is to just dive in, head first, without regret. The sooner you come to the realization that you absolutely need these bars, the faster you’ll be able to devour them. Also you’ll be able to sleep better knowing that you had just about the best dessert known to man. Or for the time being. At the moment, this dessert is everything. Who know’s what it will be in a month, a week or even tomorrow? Just enjoy today and make these bars.

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Baked Peanut Butter Chocolate Doughnuts

October 28, 2013

I’ve been in a funk lately. An unexplainable funk. I was recently on a mini vacation, visiting a friend in Michigan and I had the best time ever. Of course the company I shared, definitely helped with that. Can I just take a moment to tell you how beautiful Michigan is during this time of year?! I mean seriously, it really is. It was my first time there and I was blown away by everything. It’s the type of beauty that takes your breath away. The kind you only see in movies and certainly not the type you see in Los Angeles. I mean sure LA is awesome in it’s own right. We have the beaches and sun and pretty consistent perfect weather. A few palm trees here and there. Just a few. It’s a different kind of beauty all together. I was born and raised here and I’ll forever consider this place my home, even if life takes me somewhere else. However, to experience a real autumn where there are actually colors on trees and leaves on the ground with a chilly air clinging to everything, now that’s something everyone should experience at least once in their life. How do people do it in the East Coast? I wouldn’t get any work done at all. I’d find any excuse to go outside. Anyhow, needless to say it’s been hard getting back into the groove of things. I was so sad when I had to leave, even threatened to stay. I haven’t been able to shake off the good times I had there and jump back into the mindset of doing the things I have to do. Does that happen to anyone else when you’ve come to the realization that the good times have come to an end? How do you go back to work and your daily routine when all you want to do is go apple picking, wine tasting, nature-seeing, antique shopping and cuddle up in a warm place with someone special? That’s been my dilemma lately, which is why I’ve been slacking on my work on here. I apologize. I’m back though (slowly but surely) trying to remind myself I’m not on vacation anymore and daydreaming about the possibility of going back. I snapped a few pictures here and there with my phone and those are definitely helping with my blues. I thought I’d share a few with you here. You can also see more on my instagram. Are we friends on instagram? If we’re not, we should be. What are you waiting for?

I started thinking to myself, wondering what would be the best way to get back into work. This is my 100th post after all (no big deal) and so I wanted it to be special. Or at least special to me. I began to brainstorm all of my favorite things. That wasn’t easy because when it comes to food, it’s all my favorite. In the end it sort of made sense to make this big one hundred a doughnut recipe because doughnuts are my life. I mean seriously, I can’t get enough of them. Remind me to tell you about the one year my family didn’t give me a birthday cake and instead a tower of doughnuts with candles. Best birthday ever? Yes. It’s really a short story that involved me eating them all. I also thought a doughnut recipe would be perfect to share because it was super cold in Michigan—like freezing cold although everyone there thought I was crazy all bundled up while the locals are in shorts, tees and flip flops—and doughnuts are perfect on cold days with a cup of hot chocolate or coffee or tea.

Now, I’ve already professed my love—some might call it an obsession but let’s not go there okay?—for doughnuts on this blog before. Yeah it was a good celebration in honor of my favorite snack/breakfast/dessert/treat. If you recall, that recipe involved blueberries, bourbon and basil. What?! Crazy I know, but boy oh boy were they delicious. This time around I thought I’d honor my most favoritest (totally a word) of favorite doughnuts. It’s common knowledge from anyone who knows me so well that I always make an instant jump for any and all cake doughnuts more than the yeasted ones. Not that I don’t care for yeasted doughnuts because I do, I don’t discriminate. I just happen to really love cake doughnuts. Especially the kind with the chocolate glaze and chopped nuts on top. Forgive me for a second while I drool over the thought of those. Okay, I’m done drooling. Normally those doughnuts are just plain ol’ vanilla. I wanted to switch things up a bit by making my doughnuts with a peanut butter cake base because we all know that peanut butter and chocolate were meant to be together until the end of time. Old friends that go way back. And we all now know that I need those doughnuts in my mouth.

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PB&J (Peanut Butter and Jam) Cupcakes

September 19, 2012

5:50 in the early morning, 1996. The sun has just begun to rise over the rows of houses in a tiny and quiet neighborhood. Dawn is taking shape. High above—it spreads it’s light into the sky—casting with it’s descent, a colorful hue that mimics a cacophony of sound and color beyond the mountains. 6:20 in the morning. The sun has brightened and its warming rays slither through the far off distance, past the empty school, across the street. It finds its way through a white picket fence, and creeps over the trimmed lawn, painting its yellow color on the white walls of a modest family home. 6:40 in the morning. Tiny streaks of sunlight gleam through closed blinds illuminating certain areas of a disheveled and disorganized room. Remnants of a once-clean abode can still be seen beneath all the clothes, toys, and books that are thrown about littering the floor, shelves, and desk. Crowded, picture-laden, walls go undisturbed by the light that has made its way inside the unsuspected domain. As time ticks, by the light, emitting from the outside world, begins to grow stronger. It fights off the darkness within, and fills the room with a warmth that is not welcomed at this early hour. 7:00 in the morning and the alarm buzzes for the fourth time. Something stirs on the bed, and the sheets begin to rustle. Beneath the crisp bundled mounds of striped cloth lies an eight year old me awakening from a deep sleep. A tired, limp hand emerges from underneath a giant pillow, hitting the alarm clock. The buzzing sound ceases and the room is quiet once again.

7:20 in the morning. The boy dashes from the closest to the bathroom, back and forth. Rapidly brushing his teeth, combing his hair and putting on clothes, he prepares for school. The mad dash only intensifies as time slips away becoming more apparent that a tardy is in store if he does not hurry. He enters the kitchen and sees his sisters dressed and ready to go. Just waiting for him to finally make his appearance. He ignores their stares and scoffs—for the school is right across the street—and goes straight to the breakfast table where his morning fare awaits. No time to enjoy it at a reasonable pace, he practically swallows it whole without breath, without hesitation, giving off the impression that this is a daily occurrence. He has become accustomed to it. Only when stripes of maple syrup are left alone, on the plate, are they ready to depart. Ready to go to school and learn. One by one they each pick up their sacked lunches. Their names neatly written across the front brown paper, allows for no confusion as to which bag belongs to which sibling. The contents within are always the same. Expected and required. A fresh fruit, a string cheese, frosted circus animal cookies, a juice box and a delicious sandwich.

The sandwiches vary from child to child revealing that their tastes and sophisticated palates are unique to each sibling. For the girls, a turkey with swiss on wheat, no crusts and a provolone and tomato no mayo, with plenty of mustard. The boy’s is much more simple and modest in flavor. Peanut butter (crunchy) and jelly (raspberry) on whatever bread, slightly toasted. The salty and sweet sandwich give him something to look forward to among the long hours stuck in a classroom. Each day he awakens not wanting to go to school, dragging his feet as he gets ready and makes his way to the kitchen where his sisters await impatiently. The only salvation that comes his way is knowing that his lunch will always be the same. Right there on the counter waiting for him to pick it up and take it to school. Waiting to be eaten and enjoyed. Only when he walks out the door with his brown sack—”Jon” written in block letters—can he face the day. Only then is he willing to make the best of what lies ahead, PB&J in hand.

These cupcakes were inspired by that infamous PB&J of my early years in school. Flavors that mimic and recreate my childhood are paired together to construct a treat that brings us all back to the days of our youth. We begin by making the jam. Yes, the jam. You might not want to take this extra step in making your own jam, but I think you should! It’s super easy and a lot healthier. Healthier because you know all the ingredients that are going inside. Healthier because it is made without any weird preservatives or thickeners.

If you make your own jam people will look at you as if you are a master in the kitchen. It works. Let’s make jam together. I’m using two types of fresh berries for this one. Blackberries and Raspberries. Why? Because I like those two flavor profiles together. But also because they were the best looking ones at the farmer’s market that week. You can use whichever fruit you prefer or whatever is in season.

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