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Last month we wrote about Planter’s Peanut Butter, “the creamiest peanut butter ever.” But what if you don’t like a creamy, homogenized PB paste, writes a reader? Or the amounts of salt and sugar in your PB? Your dilemma can be solved in minutes, with a bag of peanuts and a food processor. You can…
Continue reading “TIP OF THE DAY: Make Your Own Peanut Butter”
The creamiest peanut butter ever. Photo by Jaclyn Nussbaum | THE NIBBLE. While some school districts have banned peanut butter to protect highly allergic students, PB consumption is actually on the rise, growing at a rate of five to six percent per year. Adults are responsible for two-thirds of peanut butter consumption in the…
Continue reading “PRODUCT: Planters Peanut Butter”
We love peanut butter. But more and more children are being diagnosed with severe peanut allergies. The condition affects some three million Americans. In extreme cases, anaphylactic shock can be fatal within minutes. As a result, more and more schools are banning peanut products, eliminating that lunch staple, the peanut butter and jelly sandwich. But…
Continue reading “TIP OF THE DAY: Almond Butter”
First there was peanut butter, a creamy spread made from ground peanuts. Then there was Nutella, a brand-name spread of chocolate and ground hazelnuts. Completing the trio is biscoff spread, relatively new to the U.S. It was invented in 2007 on a Belgian reality tv show. When it was introduced commercially, it sold out in…
Continue reading “TOP PICK OF THE WEEK: Biscoff Spread”
That spoonful of jelly, jam or preserves can be up to 70% sugar and so sweet that the first thing you taste is table sugar, not fruit. If you’re trying to cut back on sugar, switching jam and preserves is one place to start. The producers of the Fiordifrutta (“flower of the fruit”) line of…
Continue reading “PRODUCTS: Fiordifrutta Sugar-Free Jam”
