More importantly, these: dark chocolate pumpkin almond
butter cups because fall... and pumpkin will find its way into almost anything for the next two months.
I'm not a big fan of Reese's peanut
butter cups because I find them too much for me but these were perfect, I loved the addition of pretzels to it.
They're actually even easier to make than peanut
butter cups because there's none of that annoying chocolate coating of multiple paper liners going on; you just put it all into the pan and BAM!
Not exact matches
,
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?
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.
I used rum emulsion instead of bourbon, just
because I don't have bourbon, but I do have rum emulsion; I also used unsalted
butter so added 1/2 tsp salt to the mix and I added 1
cup of toasted walnuts —
because I just have to have walnuts in my banana bread.
I used 3 tbsp
butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up
butter, 1/2
cup palm sugar
because it's what I had, and only had brandy not bourbon so tossed in a splash of that.
It's probably
because while neither of my grandmas ever MADE any sort of brittle, the only type of brittle I ever stumbled upon was in Mother Lovett's cabinet under her bar where she hid things like gum drops, peanut
butter cups and two - year - old snickers bars along with a whole hoard of salt water taffy that we couldn't touch.
1
cup unsalted
butter 1/4
cup unsweetened cocoa powder 1/2
cup caramel sauce (I used Fran's
because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5
cups powdered sugar
Just made the cookies using unsalted
butter, 3/4
cup of whole spelt flour (
because I had only 3/4
cup of oats), and brown sugar (
because I didn't have coconut sugar).
But missing is the quarter - pound of
butter,
cups of cream and therefore, the idea that you can not make just
because you crave it.
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.
I just threw out 2
cups of sugar and 12 oz of
butter because it was a total disaster!
FOR CHILI LIME
BUTTER 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
BUTTER 1/2 stick (1/4
cup) unsalted
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno because it's all I had) 1/2 teaspoo
butter, softened 1 tablespoon shallot, finely chopped 1 teaspoon lime zest, finely grated 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds (I used jalapeno
because it's all I had) 1/2 teaspoon salt
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!)
But, then I'm knocked back down to earth and
because I am only human, temptation takes over my body and sometimes I just want some freaking cream cheese, or a jar of peanut
butter, or a Reese's Peanut Butte
butter, or a Reese's Peanut
ButterButter cup.
-- our weekend was spent over some wine (drunk by the mr., not meee) and some homemade peanut
butter cups — my latest recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more...
because there was never enough to keep for my recipe photo shoot;)
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??).
Because you know what's even better than Snickers and Reese's peanut
butter cups and Twix?
Here are the substitutions I made: 3/4 teaspoon salt (since I used salted
butter — that's all I had) 1/3
cup honey (I didn't have agave) 5 Tbsp salted Kerrygold
butter (I didn't have grapeseed oil) 1/4
cup shredded, unsweetened coconut (
because I love coconut)
Just
because I've been seeing Reeses Pumpkins everywhere lately, I would definitely make your vegan chocolate peanut -
butter cups!
We didn't
butter it
because it didn't need it... plus I knew it already had the
cup of heavy cream (mmmm).
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons
butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted
because I forgot to get them, oops] 1 green onion, minced 1 1/2
cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2
cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk
because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted
butter Nonstick cooking spray
I made a version of homemade peanut
butter cups last Halloween and sent them to my sister
because they are her favorite candy too!
1/3
cup vegetable oil (I used melted
butter instead
because I don't use vegetable oil.
Modifications were: - used traditional oats
because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds
because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut
butter with mayo (love peanut
butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
I only had about 7/8
cup of nutella
because of course, I'd been into the jar, but I added a dab of creamy peanut
butter to fill up the
cup, and cut the sugar to 3 / 4c.
The only change I made was doing 1/4
cup of coconut oil and 1/4
cup of
butter because I was out of
butter and it turned out wonderful.
Because other reviewers noted that they came out a bit blah, I also added about 1/4
cup of chunky peanut
butter to the batter and spread raspberry preserves (Kirkland brand so they are nice and tangy, not super sweet) on half then baked according to directions.
I took a commenter's advice about adding some mustard in place of apple
butter to the sauce, left out the raisins... and accidentally used a
cup of grated apple
because I can't write directions down properly haha and it was perfect.
I made them with half PB and half almond
butter (
because i did nt have a full
cup of pb) and used a chicken egg inStead of a flax egg.
The only thing I did differently from the recipe was to use an entire jar of peanut
butter,
because the amount called for would have left a little (and also so I wouldn't have to wash peanut
butter out of my measuring
cup) and to beat the whipping cream to soft peaks and then add the peanut
butter / sugar mixture to the whipping cream and beat until combined and light and fluffy.
My hubby and my mom love this one
because they love Reese's peanut
butter cups and this is a more perky, healthy version of that.
I made these with 1/4
cup agave then 1 1/2
cups (about) brown rice syrup (
because i was out of agave) and crunchy peanut
butter (again, it was what i had), then later made them with only agave, per the recipe the next time (though again with PB).
3
cups Applesauce, drained 2
cups Old - Fashioned Oats 1 1/2
cups Flour 1/2
cup Whole Wheat Flour 3/4
cup Butter 1
cup Brown Sugar 1 teaspoon Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Ground Ginger 1/4 teaspoon Ground Allspice 1/4 teaspoon Ground Cloves 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 1/2
cup Walnuts, chopped (I used pecans
because that is what I had)
I used coconut oil, Trader Joe's natural peanut
butter with no added salt or sugar and 1/2
cup regular white sugar (
because i want to finish it) and 1/2
cup Florida Crystals,
because they are cruelty free.
1/2
cup nut
butter (I used almond nut
butter,
because hawmylawd it is divine, but yes... see more below - either way, it must be «drippy»)
Peanutty Peanut
Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
Butter Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3
cup / 160g peanut
butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
butter (try to stick to a commercial brand
because oil won't separate out) 2 tablespoons / 30g unsalted
butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
butter, at room temperature 1/2 teaspoon pure vanilla extract 1
cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2
cup / 120 ml heavy whipping cream (double cream)
I just put 3
cups of water and 2 tablespoons of almond
butter (I make my own, but any will work) in the blender for a few minutes (even though I have a vitamix,
because the small particles require longer blending).
I added about 1 1/8
cups and a tablespoon of coconut
butter (
because everything is better with coconut
butter).
Or you could try omitting the nut flour and just using 1
cup of coconut flour, but you'll also have to increase the amount of nut
butter / tahini,
because coconut flour tends to be dry and crumbly on its own.
I use Bulletproof coffee beans to make my espresso or coffee — and while I don't follow their famous process of adding the extras like
butter or ghee into my coffee, Bulletproof beans are my exclusive go - to for brewing a
cup,
because I know the company holds itself to the highest standards of quality when it comes to sourcing and producing their products.
1
cup of almond milk 3/4
cup of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower
butter -RCB- a heavy dash of cinnamon and nutmeg a bit of himalayan pink salt -LCB- I wouldn't include that much of this
because you can taste the saltiness -RCB-
My latest snack is peanut
butter (1
cup), 1/4
cup coconut oil, 3 «baby scoops» stevia (Kal brand), pinch salt and 3 tablespoons of ground hemp seed (
because they have a pretty neutral flavor in the recipe and I believe one of the most nutritious foods on earth.)
They taste a bit like the middle of a peanut
butter cup; although to be honest, I probably shouldn't make that comparison
because it's been ages since I had a real commercial peanut
butter cup.
I added about 1 1/8
cups and a tablespoon of coconut
butter (
because everything is better with coconut
butter).
, abundant fruits and vegetables (six or more
cups per day, and why not,
because vegetables without
butter are «low - calorie»), and ten or more daily servings of refined and whole grains.6
*
Because of the nature of coconut
butter, these fudge
cups are best kept cold.