I tried to keep these peanut
butter cups as simple, clean and unrefined as possible for a better treat.
If you like peanut
butter cups as much as I do, you'll be thankful for this recipe which uses healthy ingredients like raw cacao, coconut oil, powdered peanut butter and honey.
This twist on the traditional Asian chicken dish has a very unique flavor, largely due to the use of peanut
butter cups as the central flavoring agent.
Not exact matches
White Lightening Frosting 3 - 4
cups confectioners» sugar 1/2
cup unsalted
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter extract * optional Half - and - half,
as required 1/2
cup marshmallow fluff * warmed *
Butter extract is available from www.SpicesEt
Butter extract is available from www.SpicesEtc.com.
The combination of banana, cacao, dates, avocado, almond milk and almond
butter is too incredible
as each glass is just so deliciously smooth, rich, creamy and chocolatey, and it's so speedy to make — literally three minutes from cupboard to
cup.
Distribute the
butter as evenly
as possible into the muffin
cups.
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size
as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Edited to add: I added 1/4
cup almond flour
as one of the commenters suggested, because my almond
butter was very wet.
As for the preparation, I happened to have US measuring
cups (another gift from my sister - in - law)- 1
cup polenta = 163 g (I measured it on my scale but one internet site said the conversion of 1
cup cornmeal should be between 128 - 130 g) and 1 tbsp
butter = 15 g. I have halved the recipe because making a dozen is just too many for us to finish.
COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan
butter or coconut oil 1/4
cup almond
butter 1/2 cane sugar 3 tbsp liquid sweetener, such
as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons
butter, cubed and cold ice water,
as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan
butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal
as said on label of QuickOats box.
They're just about
as addicting
as peanut
butter cups.
ingredients: for the crust: 450 grams (1 pound)
butter, cold and diced 630 grams (5
cups) flour 50 grams (1/4
cup) sugar 2 teaspoons kosher salt ice water,
as needed (at least 120 mL — 1/2
cup)
I would totally eat these with the same seriousness
as you did your peanut
butter cups.
I'm normally very wary of American recipes that call for peanut
butter (definitely have a much lower tolerance for the stuff) but without the peanut oil and using the 1/3
cup as indicated in the recipe, it was absolutely perfect.
If no liquid is called for,
as in Bob's Red Mill GF Brownie Mix, use 3 eggs and 1/2
cup butter or coconut oil.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted
butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
As you're beating in the icing sugar to your
butter, add about 1/2
cup at a time while mixing at about medium - low speed.
Hi, I'm wondering if you meant 2 sticks plus a half stick of
butter (which equals 1 1/4
cups) or 3 sticks of
butter (the 1 1/2
cups you refer to it
as).
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
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Three reasons why you will love these cookies: TRIPLE CHOCOLATE DOUBLE PEANUT
BUTTER SOFT CENTER, CRISPY EDGE GOODNESS They're what you get when you combine chocolate chip cookies with peanut butter cups, and yes, that combination is as delightful as it s
BUTTER SOFT CENTER, CRISPY EDGE GOODNESS They're what you get when you combine chocolate chip cookies with peanut
butter cups, and yes, that combination is as delightful as it s
butter cups, and yes, that combination is
as delightful
as it sounds!
that caramel
cup — this is crazy but I had one of those in sunflower seed
butter that I was sent and brought it with me
as an airplane snack — it was great!
1 recipe for 9 - inch pie crust dough (such
as this recipe) 3/4 (1 1/2 sticks or 170 grams)
cup butter, room temperature 1
cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish
As usual, this was 1 frozen banana, 1
cup of unsweetened almond milk, 1 tbsp peanut
butter, 1/2 scoop of vanilla protein powder, a handful of spinach and a handful of ice.
As I was enjoying a
cup of Numi's Cardamom Pu - erh tea, it occurred to me that the cardamom flavor of that tea would be perfect in a
butter cookie.
Re, the 16.3 - ounce jar of peanut
butter — The jar is labeled
as 462 grams and says it contains about 14 2 - tablespoon servings, or about 1 3/4
cups.
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.
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)
For all those British bakers out there who don't know what a
cup or a stick of
butter is, the unit conversions are
as follows:
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.
for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4
cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2
cups, 24 tablespoons, 3 sticks)
butter 170 grams (1
cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4
cup) cocoa powder,
as needed
Drain, mash
as desired, and stir in 1/4
cup apple
butter mix until well combined.
1 1/2
cups all - purpose flour 1/2
cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2
cup mashed banana (about 1 medium) 1/2
cup butter, melted 1/4
cup buttermilk 1 egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such
as Hershey's Special Dark *, separated, broken into squares
ingredients: for the crust: 140 grams (10 tablespoons)
butter, diced and very cold 210 grams (1 3/4
cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or
as needed
1/2
cup coconut oil or
butter, softened ** (I might consider adding 1/4
cup more fat,
as they weren't quite
as «chewy»
as I generally prefer.)
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.
1 tablespoon of almond
butter + extra for drizzling on top almond milk to blend — I try to add
as little
as possible
as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted
Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4
cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1
cup) 3 tablespoons fresh herbs such
as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
Frittata: 1 tablespoon of Cabot Unsalted
Butter 1 tablespoon olive oil 3
cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp
butter 4 sprigs fresh thyme 2
cups fruity red wine, such
as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped
4
cups (500 grams) of plain flour 1
cup (200 grams) water, or
as needed 4 tablespoons (50 grams) of softened lard or
butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4
cup (250 grams) honey
I think I slightly overdosed on the
butter as I didn't really measure it cause I was unsure whether the recipe called for 1/2
cup of
butter before or after melting lol.
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.
Anyway, here's my recipe for Peanut
Butter Balls with Figs — it calls for 1
cup of dried figs and I think you could do the same with dates
as well.
2 pounds fresh, ripe tomatoes, prepared
as described below * OR 2
cups canned imported Italian plum tomatoes, cut up with their juices (I used canned, certified San Marzano tomatoes) 5 Tablespoons
butter 1 medium onion, peeled and cut in half Salt 1 to 1 1/2 pounds pasta Freshly grated parmigiano - reggiano cheese for the table
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2
cup (120 ml) whole milk, room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and
butter the paper as
butter the paper
as well.
Because it was last - second I didn't have all the ingredients, like cream cheese, so for the 1/2
cup cream cheese I substituted 1/4
cup yogurt and 1/4
butter (same thing
as cream cheese, right??).