Last year was the year of the spoon.
I had my spoon in everything and anything delicious that could be spread, dipped, or straight-up eaten. Hummus, jelly, cookie butter, sweetened condensed milk, ice cream, and of course…
Did I mention that the bottom of my mouth and the sides of my tongue have started swelling a bit when I eat peanut butter too many days in a row now? Because they do. I get the vague feeling (as I sit here with my spoonful of peanut butter hanging out of my mouth) I should be cutting back. Three words: Denial solves everything.
This year, however, I have made a resolution. A good one. One that will make me a fundamentally better human being who is in touch with her fundamentally good human side.
This year, I declare 2015: the year of the finger foods.
Because really, wasn’t that what fingers were made for? Scraping out the very last drop of peanut butter from those hard-to-reach spots at the bottom of a cylindrical jar? And you even get ten uses–one for each finger–before you have to wash them! It’s like the Supreme Creator attached handy portable sampler spoons on the ends of our hands for this very purpose.
Human creation. They really did think of everything. Now all I need is a retractable wings and a manual-speed metabolism with overdrive, and this new year will be a breeze.
I really didn’t start making homemade peanut butter until my friend gifted me a food processor at the end of my first year in grad school. If you know me at all, my lack of kitchen appliance ownership probably wouldn’t surprise you since I didn’t learn how to boil an egg until about junior year of college.
That’s when the finger-tasting obsession started: suddenly I was struck by a realization that the warm, liquidy goodness at the bottom of the food processor bowl could be scraped up and enjoyed right on the spot, and–what was more–that I could apply the same logic to most things that come in jars!
They let me into grad school for a reason, ya know.
Peanut butter probably wasn’t one of them, though.
So this year I resolve to put an end to all silly resolutions before they start, except one. This year, I resolve to be big, bold, loud, and proud with my finger-tasting gluttony. No more lurking in shadowy corners and hiding dirty spoons in random places around the apartment because my friend has just walked in on me with a jar of peanut butter.
This year I resolve to lick every last jar clean and watch the person across from me with steady eyes as I do it. Amen.
Making homemade peanut butter is a whirl: all you need is some peanuts and one of those handy tasting spoons (er, fingers) to press the Grind button on your food processor. You can add awesome ingredients–like a handful of white chocolate chips and cinnamon–to trasnform regular PB into extraordinary homemade snickerdoodle peanut butter! And the best part is, you get all the finger-lickin’ goodness with way less guilt.
So what are you waiting for, finger-lickers? Let’s get this snickerdoodly party and new year started!
- 3 cups peanuts (I use honey-roasted)
- 1/4 cup white chocolate chips
- 1 1/2 teaspoons ground cinnamon
- Combine all ingredients in a food processor and grind for approximately 4-5 minutes, scraping down the sides with a spatula as needed. Your peanuts will go from chopped, to a chunky thick mixture, to a ball (keep grinding!), to a fairly thin liquid paste.
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
- Apple Crumble Smoothie Bowl from Try Anything Once Culinary
- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
- Homemade Snickerdoodle Peanut Butter from Wallflour Girl
- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
- Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry
Savory Soups and Sides
- Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
- Detox Chicken Bok Choy Soup from Nosh My Way
- French Potato Leek Soup from Curious Cuisiniere
- Gluten Free Chicken Pho Soup from Gluten Free Crumbley
- Marinated Tomato and Mozzarella Salad from From Gate to Plate
- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
- Kale Pesto with Squash Noodles from Ruffles & Truffles
- Mexican Turkey Cutlets from Magnolia Days
- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
- Salmon with Mushroom Sauce from Cooking Chat
- Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
- Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
- Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
- Tomato Goat Cheese Arugula Flatbread from Family Foodie
- Easy to be Green Chocolate Chip Cookies from What Smells So Good?
- Fruit Parfait from Desserts Required
- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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