P B &J
PB & J
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
Peanut Butter
2 cups dry roasted peanuts
1–2 tablespoons honey
Additional salt to taste
Raspberry Jam
10 ounces frozen raspberries
¾ cup water
2 tablespoons pectin
1 lemon, zest and juice
¼ cup Splenda® Granulated Sweetener
Pinch of salt
Directions:
Peanut Butter
Place peanuts in a food processor. Turn the food processor on and let it run for 4–5 minutes. During this time, you’ll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the honey and any additional salt, if you want.
Store in the fridge or at room temperature if you think you’ll go through it fast enough.
Raspberry Jam
In a medium saucepan, add all ingredients and heat on medium-high.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Boil for one minute, stirring constantly.
Remove from heat and skim off any foam.
Place in refrigerator to cool and solidify.
Once opened, store refrigerated and use within two weeks.
About the Type
Futura
German type designer Paul Renner began work on the Futura typeface in 1924 as a contribution to the New Frankfurt project (an affordable housing project which drew support and design contribution from many esteemed architects). Futura was released by The Bauer Type Foundry in 1927. It was marketed as the “font of our time,” and also as the “font of the future.” It was an immediate commercial success. The anatomy of Futura reveals why it’s so aesthetically pleasing, no matter which decade or project it’s being used in. It’s a sans-serif, geometric typeface with low-contrast, even-width strokes.
Quayside
Quayside is a brush script font published by Schizotype Fonts. Quayside is a deliciously thick and bulbous baseball script, with a wealth of OpenType features. Quayside is a versatile typeface. Depending on the mood you’re after, it can easily be retro or modern, fun or (fairly) serious.
Original recipes from Splenda and Pinch of Yum Photography and Design: Zoë Woomer March 2023