BETTER BUTTER CUPS ™ are low - glycemic made with Raw Coconut Sap, which is rich in amino acids, enzymes, vitamins and essential minerals.
Not exact matches
In a pinch, you can make spicy peanut
butter by adding 1/2 teaspoon cayenne powder (or more to taste) to 3/4
cup of peanut
butter and mixing it
well.
OM's Cannabidiol (CBD) Raw Sipping Cacao took first place in the CBD Edible category at the 2015 Nor - Cal Cannabis
Cup, its Peanut
Butter and Puffed Rice Truffle took the 2011 Cannabis
Cup for
best edible and its Treehugger super food cluster of almonds, pecans and hemp seeds took third place in THC Edibles at the 2015 Nor - Cal Cannabis
Cup.
This bread ended up being perfect for breakfast or a snack along with a
cup of coffee, and I like it even
better toasted and topped with a pat of
butter.
I don't know about you, but for me it's been a
good long while since I've had chocolate peanut
butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut
butter,
butter, and powdered sugar rolled into balls and coated in chocolate).
, because it was more to test my theory about the dough, so I cut everything down to 100: 100g of vegan
butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2
cup more flour) and...
best of all?
Outrageous Brownies These are probably the
BEST brownies I have ever made INGREDIENTS 2 sticks (1/2 pound) unsalted
butter 8 ounces + 6 ounces semisweet chocolate chips (for Ghiradelli large chocolate chips, that is 1 1/3
cups + 1
cup) 3 ounces unsweetened chocolate, -LSB-...]
Beth's
Best Biscuits: 6
cups King Arthur Unbleached All - Purpose Flour 3/4
cup granulated sugar 1/4
cup baking powder 1 1/2 teaspoons salt 1
cup (2 sticks) cold Cabot Salted
Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1
cup) 2
cups very cold lowfat (1 %) milk
5 ounces
good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted
butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
In a SMALL food processor (mine is 3
cups) combine the chickpeas, peanut
butter, agave, vanilla, cinnamon and salt until
well combined.
3/4
cup (1 1/2 sticks) unsalted
butter, room temperature, plus more for pan and parchment 2 1/3
cups cake flour, plus more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered sugar 1/4
cup sliced almonds, toasted
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising flour 115 ml almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew
butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the
best in my opinion)
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted
butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz
good quality brie 2 tablespoons heavy cream or half and half
of
butter, the remaining 1/2
cup of erythritol and stir
well until the erythritol is dissolved.
1
cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as
well
Best news ever: Your favourite peanut
butter cups are now in a healthy, very addictive, homemade version.
Coated with
good quality semi-sweet or dark chocolate, these dairy - free chocolate pumpkin
butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut - free options — all are scrumptious!).
The Gluten Free Alchemist's daughter has talked her into making Gluten Free Chocolate Peanut
Butter Cup Brownies with a cute Whipped Peanut
Butter Mousse for decoration —
Well done that girl!
In general, I would recommend googling the precise conversions, but I tried my
best with my rarely used
cups and spoons The American measurements: 1.1 stick / 0.55
cup (roughly 1/2
cup)
butter, 3/8
cup + 1 tbsp (roughly 1/3
cup) sugar, 1 tsp vanilla extract, 1 1/4
cup plain flour, pinch of salt.
For sticky ingredients, I coat my measuring
cups with oil or
butter so the stuff slides out
better.
3
cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1
cup (2 sticks)
butter, plus more for skillet (buy grass - fed
butter here) 2
cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons
good vanilla (buy organic extracts here) 3/4
cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2
cups white chocolate chips (see how to make GAPS white chocolate chips here)
For the Filling: Step 1: Beat cream cheese, 1/2
cup peanut -
butter until
well blended.
Once
well mixed, fold in the 1 row of peanut
butter cup Oreo cookies.
The answer to both is yes, however, the authors themselves warn that you'll get the
best final shape and texture from a smooth, thick processed peanut
butter like Skippy (their recommendation; updated to note, thanks to a commenter suggestion, that the 16.3 - ounce jar of Skippy is estimated to contain 1 3/4
cups, saving you some measuring).
* 2 tablespoons
butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned
well and coarsely chopped * 2 fat garlic cloves, peeled and minced * about 6
cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1
cup dry white wine (ex.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted
butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your
best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Perhaps an additional
cup of confectioners sugar might be added to the peanut
butter to solidify that layer a little
better.
1/2 recipe Cream Cheese Pie Dough, or other
good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4
cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2
cup full - fat sour cream
could i use a substitute for half and half (3/4
cup milk and 2 1/2 tbl sp
butter mixed
well)?
I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and
butter (around 6 tablespoons), and then as much caramel as I thought tasted
good (maybe 1/2
cup), a sprinkle of salt, and around 3
cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
So deep that we served mini dark chocolate peanut
butter cups and my bridal shower (thanks mom) AND you
better believe they were also in my bridal suite getting ready and served at the wedding for dessert.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons
butter, cut into small pieces 1/2
cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
2 tablespoons olive oil 2 tablespoons
butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as
well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
In a bowl combine 1/3
cup sugar,
butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until
well combined.
Leftover Mashed Potato Puffs Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Reeni Recipe type: Side Dish Cuisine: American Serves: about 8 puffs Ingredients 2 eggs 1/3
cup sour cream, plus more for serving 1 heaping
cup shredded sharp cheddar cheese 2 tablespoons grated Parmesan 2 tablespoons chopped chives salt and black pepper, to taste 3
cups mashed potatoes Instructions Preheat oven to 400 degrees F.
Butter 8 - 9 of the
wells...
Vegan Peanut
Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut
Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk,
well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut
butterbutter
The lazy me took a
good amount of tomato passata as a base for the stew and added a
cup of cashew
butter to make it more rich and tasty.
Next time I might reduce the
butter to 3/4
cup, but other than that this was the
best pumpkin dessert!
Better - for - you peanut
butter and peanut
butter cups with no additives and I was SOLD.
Drain, mash as desired, and stir in 1/4
cup apple
butter mix until
well combined.
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml) milk, whole is
best here 1
cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted
butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
In a medium bowl, using electric mixer, beat 4 tablespoons of
butter and 1
cup of white sugar on high speed for 1 minute until
well - combined.
Sugar Cookie Dough Cups are like a peanut
butter cup only
better!
1/2
cup pasta sauce 4 slices mozzarella or provolone (or 1/2
cup shredded) sauteed mushrooms (optional) 4 buns (brushed with a little garlic
butter, they are even
better)
Taking the «everything is
better with
butter» concept to heart, this recipe uses half a
cup of the
good stuff to be mixed with herbs before getting dolloped onto the salmon and veggies.
for the filling: 120 grams (1/2
cup) cream of coconut 100 grams (1/2
cup) granulated sugar 100 grams (1/2
cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons)
butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant
cup (approximately 225 mL, or 7/8
cup) buttermilk,
well - shaken
Combine the mixture with the oats (start off with 2
cups and slowly add the rest as you may need less depending on your peanut
butter and honey brand), and then mix
well.
3
cups all - purpose flour, plus more for work surface (420 gr) 3/4
cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted
butter, cut into 1 / 2 - inch pieces,
well chilled (60 gr) 1 1/4
cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4
cups (3 1/2 sticks) unsalted
butter,
well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
Peaches & Cream Cheesecake Adapted from In
Good Taste Ingredients For the Crust: 2
cups vanilla cookies (Nilla Wafers) 3 tablespoons
butter, melted
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick)
good - quality Italian or white bread 3 to 4 tablespoons
butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto