Written by Various Artists


Claggy claggy, joy joy!

Some foods get a celebratory day, others get a week. The crunchy/smooth/we don’t know your life delight that sticks to the ribs and the roof of your mouth gets a whole month. Yes, November is Peanut Butter Lovers Month. Our writers share their PB PBs.

bake-1239113_960_720Sarah Hendrickx
I make my own peanut butter in the Nutribullet (much better than kale smoothies).


1kg of peanuts in shells or 600g of shelled peanuts
1/2tsp salt
1/2 tsp honey
1 tbsp nut oil

Makes two large jars.

You can roast your peanuts if you like but it’s not necessary.

You need a good food processor or blender for this. Chuck it all in. The peanuts will be thick and dry before they become soft and smooth. Keep the faith. Don’t be tempted to add more honey, salt or oil before you’ve finished – it will not be good. The amount of oil required is very small as the peanuts have a high oil content themselves.

Stop blending when you have reached your own desired crunchy/smoothness.

Eat with a spoon.


Karen Campbell
Peanut toasties saved my life. Kind of.

When I was a poor student, I was home alone ill one night (my housemates had all gone to get fingered in the Union) and I was starving. The only things in the house were some bread, an onion and a bag of salted peanuts. Frugal student days meant take away was not an option and I couldn’t possibly venture to the corner shop in the trackies and hoody that had stuck to my my sweaty body for three days on the trot. Cue a Nigella-type lightbulb moment: I fired up the Breville (after wiping the welded cheese off it first).

A peanut toastie sounds like it should never, ever work in the same vein as fruit mixed with chocolate (now, that’s just weird) but it so, so does. There’s something that happens with the salt and bread in the heat and the result is this amazing peanut buttery taste, all melted and hot engulfed in salty crispy bread. So nice. I had two that wonderful evening, but I haven’t had one since – I worry I will never top the pure smugness that my concoction not only worked but absolutely smashed it.


“I love an American Christmas for many reasons but our comfort-food cornucopia is high on the list.”

Kate McCabe
Fudgey no-bake cookies

Fudgey whatnow, I hear you ask.  Yeah, the name is clunky and they look like dog-splats, but trust me…if you like chocolate… if you like peanut butter… these cookies are for you.

Fudgey no-bake cookies are but one of dozens of biscuit varietals which make their appearance on the kitchen tables of the average American family during our Christmas season. I love an American Christmas for many reasons but our comfort-food cornucopia is high on the list.

While I have made space in my heart for mince pies, living here in Britain, I’ll always feel drawn to the assiette of confections which made their way to my homeland via Ellis Island. My family’s roster of cookies usually includes both American and Euro-heritage varieties: frosted sugar, chocolate chip, brownies, pizzelles, sour cream snowballs, peanut butter kiss, almond spritz, chocolate spritz, lady locks, Rice Krispie treats, cornflake wreaths and then whatever my Mom (a first grade teacher) got from her students before the Christmas break. The cookie tins and Tupperwares were seemingly endless and saw both my sister and I through the long snow-filled school break.

It was my neighbour, Beth Gray, who was really the fudgey no-bake maker on my street. Beth and my Mom used to make their stockpiles of cookies together on Friday nights when Dallas and Falcon Crest were on. Both families benefitted from this prime-time soap opera and baking binge.

So it was Beth Gray whom I went to for this recipe. She believes she pinched it from a recipe book some 40 years ago. I hope you like it.

2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter (Beth used regular butter)
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Line a baking sheet with wax paper or parchment.

Combine the sugar, milk, butter and cocoa and bring to a boil in a medium saucepan. Let it boil for 1 minute, stirring occasionally. Remove from the heat. Add oats, peanut butter, vanilla and salt, and stir to evenly distribute.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let them sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days… though they may not get the opportunity to remain uneaten for that long.


Claire Goodwin
Doggy treats and tricks

I fill Trevor‘s chew toys and bones with peanut butter, freeze them and then he has them like a peanut butter lollipop.

I also mix any medicine he has in peanut butter. If I have to (God forbid) give him some kind of wet wash because he stinks and will not go near a bath, I bribe him with peanut butter. He likes the cheaper oily ones like Skippy.


  • googleplus
  • linkedin
  • rss
  • pinterest

Written by Various Artists

Some of Standard Issue's brilliant women's carefully crafted words for your reading pleasure.