But then I transformed into a cookie bar, and layered with peanut butter and chopped peanut
butter cups too.
I love those peanut
butter cups too!
Not exact matches
The new chocolate ghouls, Halloween rocky road, chocolate orange brownies and salted vanilla almond
butter cups are my absolute favourites but the others are all amazing
too.
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.
Last week you also made some peanut
butter cups... will try those
too!!
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.
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.
Let's get to baking... Gluten - Free Chocolate Chip Cookies Yields: 18 cookies Ingredients: 3/4
cup Earth Balance spread, softened (you may use margarine or unsalted
butter too) 3/4
cup packed light brown sugar 1/4
cup white sugar 1 egg...
1/4
cup cocoa
butter (I haven't tested this, but you may be able to omit this but I would increase the
butter measure
too)
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great,
too)
butter to spread 2 - 3
cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon white sugar 3 tablespoons flour 3 tablespoons oatmeal 3 tablespoons browns sugar 3 tablespoons
butter, melted
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
1
cup rolled oats 1/3
cup butter 1
cup boiling water 3/4
cup cornmeal 1 tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2
cup milk 4 ounces shredded cheddar cheese (1
cup) 1 egg, beaten 2
cups wheat flour (white flour will work,
too)
The recipe I saw whipped egg whites until fluffy — added a
cup or
cup and half [forget which] real sugar and then started adding chunks of
butter until it was the right consistency — that is all there was
too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??
You can make almond
butter cups this way
too... line a mini muffin pan, put chocolate in bottom, freeze until firm, dollop in some almond
butter (can sweeten with honey if needed) and top with more chocolate, freeze until firm.
I then added my 3
cups of buttermilk (leftover from making
butter a few months back) and let it soak overnight (I did add a little water in the morning since the batter looked
too dry).
Love the team work
too Brittany @ Barr & Table recently posted... The Great Peanut
Butter Cup Debate
4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2
cup organic creamy peanut
butter 1/2
cup confectioners sugar 6 - 8 lady fingers, chopped 1/3
cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor
too much Chocolate fudge sauce 1/2
cup heavy cream plus 2 tablespoons confectioners sugar.
Two questions: how do you know how many wafers and pecans to throw in the food processor without measuring them when they are actually crumbs, and I used 1/2
cup of
butter, but my crumbs feel
TOO moist, any solutions for this?
To make things even easier, I put the milk,
butter (or Smart Balance), and saffron threads in a Pyrex
cup measure in the microwave to warm for just 15 seconds before putting in the bread machine; which gives the yeast a good start,
too.
1 pound dried small white beans 8 fresh Anaheim chilies 1/4
cup (1/2 stick) unsalted
butter 2 large onions, chopped 1/3
cup all purpose flour 4
cups low - salt chicken broth 1 1/2
cups half and half 1 1/2
cups 2 % milk (whole milk or 1 % would work
too) 4
cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are
too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut
butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch of sea salt
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
But with a batch of this almond
butter and dark chocolate version of peanut
butter cups, you can satisfy your sweet tooth and get a healthy dose of anti-oxidants,
too.
-1
cup non-dairy milk (I used coconut milk, but almond or soy will work
too)-3 / 4
cup frozen strawberries -1 / 4
cup roasted unsalted peanuts (you can also use 2 T of natural peanut
butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4
cup frozen blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates
Reeses peanut
butter cups would be amazing on top
too!
I made a version of homemade peanut
butter cups last Halloween and sent them to my sister because they are her favorite candy
too!
I checked out Shelley's site
too and noticed the modifications you've done to the recipe, i.e, cold
butter vs. room temp, equal amount of cake flour and APF vs. 1 3/4
cup cake flour and 1 1/4
cup APF, and lastly 1 1/2
cup milk vs. 1
cup.
1/4
cup unflavoured whey protein 1/4
cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more white chocolate peanut
butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get
too wet & sticky) 7 drops vanilla flavdrops zest of half an orange 50g white chocolate 6 flaked almonds
8 ounce package sharp cheddar, shredded 1/4
cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon
butter 2 carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works
too) 3
cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2
cups milk 1/4
cup sour cream 1/4
cup jarred jalapenos, diced 2 tablespoons liquid from jalapeño jar 1/2 pound crispy cooked bacon, chopped 1.
For making your own peanut
butter you only need raw peanuts (you can use toasted
too, but the
cups won't be raw anymore) and a food processor; in about seven minutes you can make the healthiest peanut
butter that you can flavor any way you want.
Peanut
butter cups were always a favorite of mine
too and adding the pumpkin to them just sounds so awesome!!!
I substituted the wheat flour with spelt flour (and used about 1 1/2
cup instead of 1/2
cup — the almond
butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2
cup of maple syrup (could have gone for less,
too!)
1/2
cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2
cup oat bran 1/2
cup brown rice flour (white rice flour works,
too) 3/4
cup all - purpose flour 3/4
cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted
butter, cubed 1-2/3
cups brown sugar 5 large eggs 1 teaspoon vanilla extract 1
cup whole milk Greek yogurt 1/2
cup mini chocolate chips Sea salt crystals, for sprinkling
1 Tbsp coconut
butter (oil), melted 1/2
cup shaved cacao
butter 1/4
cup shaved cacao paste 1/4 to 1/2
cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was
too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8
cup raisins 1/4
cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4
cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
2 large red flesh plums (black plums work
too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons coconut
butter 1 1/2
cups plain soy milk (see note) 2 tablespoons chia seeds
I'll retest in 2 - 3 weeks and if my symptoms are eased stick with the diet longer
too... Man that coconut
butter is good, I've already eaten at least 1/2
cup!
If you liked these candy bar peanut
butter cookie cups, you'll probably like these Hershey Drop Stuffed Peanut Butter Cookie
butter cookie
cups, you'll probably like these Hershey Drop Stuffed Peanut
Butter Cookie
Butter Cookies
too!
Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T
butter 1
cup sliced onions (I used a couple of shallots
too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3
cup sherry (I didn't have any on hand so I used Lillet instead) 4
cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.
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.
I just tried the vegan ones, which is differs from the
butter ones with the salt and baking soda and also uses 1
cup of chips, which I thought was
too much.
Hi I made these today 36 off I used 1.5
cups coconut flour 1
cup cold
butter Half
cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not
too sweet and lovely with coffee.
1 1/2
cups of confectionars» sugar is way
too much for this quantity of cream cheese and
butter so I cut it to 1/2
cup and added 1 tbl spoon of maple syrup.
1
cup flour 1 tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 - 2 tbsp espresso, or 1 tbsp instant espresso powder (coffee will work
too) 1 large egg 1
cup milk (you can use buttermilk if you like, or 1/2
cup yogurt and 1/2
cup milk) 2 tbsp
butter, melted and cooled, plus more for the pan 1/4 tsp vanilla extract (optional) 1 tbsp Nutella, plus more for drizzle 1/4
cup chocolate chips for sprinkling on top
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted
butter)-- we make popcorn for the movie theater,
too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
can you use
butter / other oil instead of coconut and if so, would it be 1/2
cup too?
1/2
cup almonds, finely chopped 1/2
cup chia seeds 1/2
cup almond or any nut
butter 1/4
cup protein powder (any flavor) 1/4
cup cacao nibs (optional) or hemp hearts 1/4
cup raw honey 1 teaspoon vanilla extract 1/8 teaspoon salt 3 tbsn lemon juice Add more protein powder if mix is
too moist.
Frosting worked perfectly but tastes a little
too much like honey for me so I ended up adding about 1/3
cup more peanut
butter.
1 1/2
cups whole wheat flour (all purpose works
too) 1/2 tsp baking soda 1/4 tsp salt 4 ounces unsalted
butter, softened 1/2
cup granulated sugar 1/2
cup brown sugar, packed 1/2
cup creamy peanut
butter 1 egg 1 tsp vanilla extract 1/2
cup peanut
butter chips (Reese's, sold in most grocery stores) 1/2
cup Heath Bar bits (also sold in most grocery stores) 1 pint Haagen Daz Vanilla Chocolate Chip ice cream (or any flavor you'd like)
I adore this simple, delicious and nutrient - packed recipe for raw vegan sprouted almond
butter Reese's
cups (for all the reasons mentioned already)... and I am sure you will love it
too!
I made this tonight with unsweetened almond milk (don't use soy
too often), 1/2
cup of raw soaked cashews in the sauce in lieu of cashew
butter) and it was incredible!