Peanut Butter

No, it's not a mistake. This cake really doesn't contain any eggs. The oil in the batter makes the cake moist; the rest of the ingredients provide enough structure to give the cake a great crumb.

Finally, PB&J for dessert. In this whimsical sweet, a peanut butter shortbread cookie is topped with a layer of blackberry jam. Some frozen shortbread dough is grated over the jam before baking for a nice finishing touch.

A fun take on the crowdpleasing cream cheese brownies.

Serve the puddings in clear dishes to show off the distinct layers.

Editor's note: Lisa Loeb shared this recipe exclusively with Epicurious. To read more about Lisa and get a peek inside her kitchen, see our Celebrity Kitchen Tour videos. These are Lisa Loeb's favorite cookies, a version of Mark Bittman's "Refrigerator (Rolled) Cookies," which appeared in his seminal How to Cook Everything. She substitutes high-in-fiber whole-wheat flour for regular all-purpose flour, uses rich dark brown sugar instead of plain, and adds natural peanut butter and an extra pinch of kosher salt for a rich, nutty flavor. Before baking, she tops each cookie with a dollop of all-fruit jam, which balances out the sophisticated saltiness with the perfect hint of sweetness. If you prefer not to use jam, before baking try sprinkling cookies with good-quality sea salt, such as fleur de sel, to bring out their sweetness.

Layer store-bought vanilla ice cream with peanut butter, caramel sauce, and a peanut–graham cracker crust for the ultimate summer dessert indulgence.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. An insanely easy-to-make candy that looks a lot like the famous nut of Ohio's state tree as well as Ohio State's symbol.The actual buckeye is a form of horse chestnut that, when eaten, might result in all kinds of unthinkable intestinal troubles. It's probably wiser to go for these sweet, bite-size globes with the famous peanut butter/chocolate flavor combo instead.

In this Asian take on summer pasta, noodles are tossed with a lovely orange-peanut dressing and tons of fresh vegetables.

An intriguing, rich, and spicy soup with West African roots.

Wait until you try these llapingachos. The name may be hard to pronounce ("yop- in-GAH-chos," if you were wondering), but these mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle that might be better served by a word that's much easier to say: perfecto.

This recipe makes lots of big cookies, but don't even think of saving half the dough for another day, because you won't want to stop eating them. Food editor Paul Grimes, who tested the recipe, has already slipped it into his personal recipe file. "Next time I need a peanut butter cookie," he says, "I'm turning to this." Happily, the recipe works with either conventional or natural creamy peanut butter.

Here's a very simple salad that's loaded with Southeast Asian flavor.

On a recent trip to San Francisco, I had dinner at Frisson. I can't stop thinking about the amazing chocolate soufflé with a creamy peanut butter center. Annie McLeir, Falmouth, MA

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

We are happy to announce that Jeanne Brophy has won our December 2005 "Cook the Cover" contest with her delicious variation on our Mini Black-and-White Cookies . Jeanne Brophy explains her variation:
My variation is in the frosting. I'm not super crazy about the traditional approach. So thinking that this cookie is really a petite cake in disguise I developed a chocolate (Black) and peanut butter (Tan) buttercream frosting. Dee-licious!

If you're looking for a way to get soy-good-for-you tofu into your diet, call off the search. This cabbage-based blend busts the myth that tofu is tasteless. Our secret weapon: rich (but not fattening) peanut-yogurt dressing.

Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)