The weekend before last, Brian and I went the Lincoln Square Apple Fest. The weather was perfect and the apple goods were plentiful.
We sampled apple cider, cast iron baked apple pie, apple pizza and brought home a caramel apple. The apple pie was the winner. It was nice and tart, just like my grandma and mom made. We continued to take advantage of the nice weather and headed to the roof top of Gene’s Sausage Shop to enjoy some beers and giant pretzel.
I happily came home with a giant bag of Honeycrisp apples. While they are more than tasty enough to eat on their own, but I had been wanting to use some of my new PB2. What is PB2? It’s when they take the oil and most of the fat out of the peanut. Then they ground up what is left, put it in a jar and sell it. To eat it, you reconstitute it with water. Instead of doing that, I mixed it with some Chobani vanilla yogurt and made it into a dip for the apples.
I took two big spoonfuls of Chobani yogurt and mixed with one teaspoon of sugar(optional) and 1 1/2 tablespoons of PB2. Stir until well combined. Use as a dip for apples, bananas, pretzels, graham crackers…the possibilities are endless.