Peanut Shudder, Peanut Butter

Peanut butter prep is not for the faint of heart.

I pulled into the medical center parking lot fully prepared for any DramaMama scene. Children’s Benadryl, a lovey, a fresh slice of whole wheat bread, and a jar of peanut butter posed next to each other, red carpet ready. My little star was safely nestled in his car seat, due for a snack. It was time for peanut shudder to lose its A-list status.

Peanut butter has been the equivalent of psychotic paparazzi–annoying, unrelenting, scary as hell– in my Mommy world. Like some stars caught with no makeup, potential peanut poison is downright scary. There’s nothing more important to me than keeping my little peanut safe.

You want to do what, Mommy??

I was all set to wait another year or two–until The American Academy of Pediatrics changed its longstanding policy of avoiding nuts until the age of 3. New research indicates that waiting too long may increase a child’s risk of developing a peanut allergy, and says it can be safely introduced as early as six-months-old (if the child has no family history or indication of any allergy). I figured I’d capitalize on a routine doctor’s appointment by giving my son his first taste of peanut butter in the parking lot–just in case of an emergency.

Overly dramatic? Yes. Worthy of an Oscar for Lead Actress in a Petrified Peanut Butter Performance? Perhaps. Do I care? No.

Alex took a bite of his peanut butter-smeared bread readily. I carefully watched for any cues of an issue–hives, rash, trouble breathing–but all he wanted to do was chew and screw. He was completely fine–and wanted out of his car seat as usual. Goodbye peanut shudder, hello peanut butter.

In celebration of my peanut butter high, I made Chef Julie’s No-Bake Peanut Butter Pie. Like most celebs, it’s rich, airy, and light. Unlike most celebs, it’s camera-ready in no time. Bring on the peanut parade of paparazzi.

No allergic reaction warrants a peanut butter cup smiley face, don't you think?

No-Bake Peanut Butter Pie


1 8 oz. package of cream cheese, room temperature

16 oz Cool Whip

1 cup milk

1 1/4 cups peanut butter

1 1/2 cups Confectioner’s sugar

2 ready-made pie shells (Oreo or chocolate)

Reese’s peanut butter cups (chopped–a hearty handful of the small ones, or to taste)


In a bowl, beat together the cream cheese and sugar. Add the peanut butter and milk; blendĀ until smooth. Add the Cool Whip and blend until smooth and fluffy. Fold in the peanut butter cups. Add to the pie shells evenly and then sprinkle some crushed peanut butter cups on top. Cover andĀ freeze before serving.

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