Melt all together in small saucepan and scoop into peanut
butter cup shaped silicone molds or parchment lined loaf pan.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick
shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2
cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4
cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
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).
It was spectacular: tall, dome -
shaped with a crisp exterior and decadently tender center, absolutely intense with peanut
butter in a way that invokes peanut
butter cups, and topped not with the usual wan flakes of sea salt but tiny coarse boulders.
Keep almond
butter cups in the refrigerator until served because they will melt and lose their
shape at room temperature if the coconut
butter / oil begins to melt.
With golf ball - sized pieces of dough, form each cookie into the
shape of a peanut
butter cup.
● Melt
butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
butter in hot milk ● Add to yeast mixture ● Add flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ●
Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ●
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mi
Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Pimento Mac & Cheese Serves 6 1/3
cup panko breadcrumbs 2 tablespoons
butter, melted 1/4 teaspoon salt 1 pound pasta, I used cavatappi because the
shape gives me life 5 tablespoons unsalted
butter 5 tablespoons flour 2 1/2
cups whole milk 1/4 teaspoon black pepper 1 - 2 teaspoons salt 8 oz sharp cheddar cheese, shredded 8 oz monterey jack cheese, shredded 6 oz diced pimentos, drained (or 2 jalapeños, seeded and diced if you want to go with the book!)
Ingredients: 4 tablespoons (1/2 stick)
butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2 shallots, finely chopped / 1 pound
shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2
cup grated Parmesan cheese, with more for table.
Ingredients * 12 - 16 ounces macaroni
shaped pasta 1 Tbsp unsalted
butter 1 Tbsp vegetable oil 1/4
cup onion, diced 2 cloves garlic, crushed 1 tsp salt 1/2 tsp pepper 1/2
cup frozen spinach, excess moisture removed and chopped (mine was pretty finely chopped) 1/2
cup frozen artichokes, thawed and chopped 2 Tbsp flour 1 1/2
cup milk 1/3
cup cream cheese 1
cup shredded Swiss cheese 1
cup shredded Mozzarella cheese 1/4
cup grated Parmesan cheese
Non-stick cooking spray 6 tablespoons unsalted
butter, melted 1/2 teaspoon vanilla extract 4 ounces pretzel sticks, crushed (about 1
cup of crumbs) 2/3
cup creamy peanut
butter 1
cup confectioners» sugar, sifted 3/4
cup bittersweet chocolate chips Pretzels, any
shape, for decorating
Ingredients 1/2 pound cool -
shaped pasta 1 1/2
cups shredded Cheddar cheese (orange for beauty's sake) 1/2
cup breadcrumbs (see TIP) 2 teaspoons
butter 1 recipe white sauce (recipe follows)
However, if you'd prefer to have these in the
shape of traditional peanut
butter cups, you can use a muffin tin with liners instead!
** I live in Colorado and do not have air conditioner in my home so my mixture was very runny and there was NO way I could spread and
shape this mixture on any kind of pan with out sides so I opted to use a nut
butter cup candy mold... worked like a charm!
If you refrigerate the peanut
butter cups before cutting them and adding them to the cookie dough it helps them keep their
shape and ensures that the cookie dough will not melt them.
2 lbs chicken breasts or thighs, trimmed Salt and Pepper 2 Tablespoons canola or vegetable oil, divided 1 Tablespoon
butter 2
cups celery, chopped 1 1/2
cups onion, chopped 4 cloves garlic, minced or put through a press 8 oz fresh mushrooms, thinly sliced (try crimini mushrooms — they're nice and meaty) 1/2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper 2 Tablespoons chili powder 1
cup chicken broth 1 Tablespoon sugar 1 bay leaf 1 medium red bell pepper, chopped (2) 15 oz cans tomato sauce (1) 14 oz can diced tomatoes (1) 16 oz pkg medium pasta shells (or your
shape of choice)
However, if you'd prefer to have these in the
shape of traditional peanut
butter cups, you can use a muffin tin with liners instead!
1 pound medium
shape pasta 3 tablespoons unsalted
butter 3 tablespoons all purpose flour 1/2
cup apple cider 1 1/2
cups whole milk 2
cups shredded sharp cheddar cheese 4 ounces cream cheese, room temperature 3/4
cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8 ounces bacon, cooked until crisp and crumbled Fresh sage, fried until crisp
Shape into 6 - inch - round large balls (1
cup size) and brown on all sides, in oil and
butter, turning to brown until all sides are almost (softly) crispy.