I found that baking with it is delicious. It doesn't make your product all oily and it isn't quite as filling. I had made some peanut butter cookies a while back with just PB2 and I couldn't tell a taste difference, just that it didn't leave me feeling slowed down and fat.
I'm starting with baby steps. Yesterday I made Peanut butter blondies with milk chocolate frosting. Thanks, Joy! It was flipping amazing. However, I made a few changes, just to make it not so bad for me. I mean, it's bad for me, but anything to curb a few calories, right?
Here's Joy's ingredient list for the blondies:
10 Tablespoons unsalted butter cut into 5 cubes
2 cups dark brown sugar
1 cup smooth and natural peanut butter: I used 1/2 cup regular peanut butter and 1/2 cup reconstituted PB2
2 eggs: I used egg beaters
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour: I used half white/half whole wheat
1 teaspoon baking powder
Now, it's still absolutely evil and bad for anyone, but it still tasted flipping amazing. My husband and daughter couldn't even tell the difference. And holy crap is it rich. I mean, I had half a square and that was enough for me. Matt and Claire, too.
I didn't change the frosting recipe. However, if you're like me, I could have done with less frosting. I'm not a big frosting fan, just enough to add a little somethin' somthin'. I loved it, though. Joy's my new baking hero. No lie.
My husband is a sweet-aholic. I'm OK with that. I guess, this just shows that you can take something terrible and make it not so much. It's amazing how simple swaps can make a small difference.