-- You can sub the chopped peanut
butter cups for chopped snickers bars or those super awesome mini pb cups
I've been enjoying those peanut
butter cups for so long that I started to worry that I might get burnt - out on them.
I've been making peanut
butter cups for 20 years and my trick is to use a Turkey baster to distribute the melted chocolate into the muffin papers first then put the filling in and do it again for the tops.
Easy to do, great tasting and a great presentation (I used mini peanut
butter cups for decor).
It's like having a chocolate - covered peanut
butter cup for breakfast, but it's so much better for your body.
This particular chia breakfast parfait recipe is kind of eating a peanut
butter cup for breakfast.
Not exact matches
The cookies call
for one stick of
butter, which is 1/2
cup.
2 tablespoons
butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half and half Chopped Italian parsley
for garnish
Your measurement in
cup was
for the melted
butter or
for the solid
butter?
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil,
butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
I have read about blending it but I am making a small portion
for one person (one tablespoon of nut
butter to a
cup of soy or almond milk).
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted
butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
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.
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond
butter 5 tablespoons pistachio
butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar —
for dusting
Pastry and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon
butter 1 egg, beaten slightly Water Vegetable oil
for deep - frying
Add 1
cup of cashews to a food processor and blend
for 10 minutes until cashew
butter forms.
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut
butter 6 grams or about 3/4
cup Irish moss — soaked in hot water
for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more
for a thinner soup)
1 stick unsalted
butter, plus extra
for the pan 1 10 - ounce bag marshmallows heaping 1/4 teaspoon coarse sea salt 6
cups rice krispies cereal
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
1 tablespoon unsalted
butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
For the Raspberry Buttercream: Using a stand or hand mixer, beat softened
butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a
cup at time, until completely incorporated.
1/4
cup (56 g) unsalted organic grass - fed
butter, slightly softened (or clarified
butter or coconut oil
for strict paleo)
These nut -
butter filled chocolate
cups are the perfect treat
for you Easter baskets.
For example, if your recipe calls for 1/2 cup of butter, you would use 1/2 cup coconut o
For example, if your recipe calls
for 1/2 cup of butter, you would use 1/2 cup coconut o
for 1/2
cup of
butter, you would use 1/2
cup coconut oil.
Hi Marzia, thanks so much, I discovered that in order to substitute milk
for the cream, instead of 2/3
cup cream you can use 7 tablespoons milk and 3 1/2 tablespoons
butter melted (stir them together) and add in place of the cream.
Remove and top with peanuts and peanut
butter cups, and bake
for 4 - 6 minutes more.
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).
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS
For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pie
for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
for the cookie dough: 1
cup butter, room temperature 1 1/2
cups sugar 1/4
cup glucose 1 egg 1/4 tsp.
For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
For crust 2-3/4
cups all - purpose flour plus more
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice wa
for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted
butter, cubed 4 to 6 tablespoons ice water
For the pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mount
For the pan sauce: 1/2
cup dry white wine 1/2
cup chicken stock 1 teaspoon chervil leaves, minced 1/2
cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold
butter,
for mount
for mounting
For the filling, you can substitute margarine for the butter and increase the sugar to 1/4 c
For the filling, you can substitute margarine
for the butter and increase the sugar to 1/4 c
for the
butter and increase the sugar to 1/4
cup.
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more
for on top] 2 tbsp • heavy cream 1 tbsp •
butter [
for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
Make them, even if you don't jazz»em up, make them
for dinner and / or breakfast tomorrow, and enjoy them with a nice hot
cup of coffee, and if you don't jazz»em up eat them with peanut
butter and maple syrup.
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal
cups for breakfast; tuna sandwich, chicken salad, a
cup of soup, or a salad
for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut
butter for snacks.
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-...]
It's just important to get the ratios right
for the
butter mixture to be enough — you'll need about 8
cups of total volume made up of dry crunchy things and nuts.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the
butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
For $ 5, we got an order of soft and pillowy rolls coated in garlicky
butter and a crap ton of Parmesan cheese, plus a
cup of warm marinara sauce with a generous serving of cheese sprinkled on top of it too.
Olive Oil or other 1/2
Cup Non Dairy Milk, I used unsweetened Soy
for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth
butter is formed.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
Garlic Parmesan Bubble Buns Ingredients Dough: 4
cups carbalose flour (a special high - fiber, low carb flour) 2/3
cup vital wheat gluten 1 tsp salt 1
cup whole milk, lukewarm (about 110F) 1
cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp
butter, melted 3 cloves garlic, minced 2 tbsp dried parsley flakes 1/2
cup grated Parmesan cheese Directions Preheat oven to 200F
for 10 minutes and then turn oven off.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps
butter, melted vegetable oil or
butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
For the tart dough: 1 1/2
cups flour 2 tablespoons sugar pinch salt 1/2
cup unsalted
butter, cold and cut into pieces 1 large egg
French Toast:
butter,
for greasing the pan 4 large eggs, room temperature 1 1/2
cups whole milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1
cup fresh or frozen raspberries
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons
butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt