Replace 1/2
cup butter with 1/2 cup pureed white beans.
Substitution tip: Replace 1
cup butter with 1 cup mashed avocado.
For Orange Buttercream: In a large bowl, beat the 1/4
cup butter with an electric mixer on medium to high speed for 30 seconds.
In a small bowl, mix 1/4
cup butter with cornflake crumbs.
In a large bowl, beat 2
cups butter with an electric mixer on medium to high speed for 30 seconds.
Not exact matches
Chocolate Layer Cakes
with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan
butter or almond
butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
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
Preheat the barbecue to 350 degrees F. Generously
butter a 6 -
cup soufflé dish (or small individual soufflé dishes) and sprinkle the dish
with sugar; roll the dish around to coat all surfaces, then tap out the excess.
In a blender or food processor, puree the peanut
butter with 1/3
cup olive oil.
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
I still love the flavors of peanut
butter and chocolate, however, so I've made my own version of «peanut
butter» (actually it's sunbutter)
cups with way less sugar.
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)
I used to love peanut
butter cups, but now that milk chocolate, jam packed
with sugar, doesn't really appeal to me at all.
Rich silky peanut
butter cheesecake
with chocolate ganache topping and Reese's
cups.
I linked my Homemade Pizza Calzones, Reeses Peanut
Butter Cup Cheesecake, and a Vegetable Lasagna
with White Sauce.I hope you enjoy them.
Remove and top
with peanuts and peanut
butter cups, and bake for 4 - 6 minutes more.
• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs
butter & 3/4
cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into
buttered 8 × 10 baking pan • Cover
with additional 3/4
cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)
When making this cookie does a half a
cup of
butter go in
with the cookie dough recipe or do you share some of that
butter with the cream cheese frosting
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.
Reese's Peanut
Butter Cup Mini Cheesecake Cupcakes recipe via Plating Pixels Reese's Peanut
Butter Cup Mini Cheesecakes
with Oreo cookie crust.
You could substitute either recipe
with a 1/2
cup of almond
butter (it may be hard to get a smooth batter
with whole almonds); the flavor will be altered slightly, but I bet they will still taste great:)!
It's like eating a spoonful of the center of a peanut
butter cup,
with a crust.
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.
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.
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.
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
1/4
cup fresh lime juice 3 tablespoons creamy peanut
butter 3 tablespoons low sodium soy sauce 3 tablespoons honey 1 tablespoon chili paste
with garlic (available in the Asian aisle).
Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g sugar, 6.8 g protein (calculated
with 1/2
cup coconut milk and without optional almond
butter)
Crispy Bottom Peanut
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Butter Pie
with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth peanut
butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
3 tablespoons buttermilk (this is important; it helps
with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub
with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub
with any milk) 6 tablespoons amaranth flour (again, feel free to sub this
with oat flour, ground oats, quinoa flakes, or almond
butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
I love your Banana Peanut
Butter Bites and I know I will adore these... I'm not a big breakfast eater (except on holidays and away on vacations) one of these muffins
with my
cup of coffee will be heaven!!
I'm kicking off the week
with Peanut
Butter Cup Sandwich Cookies.
I made a loaf last night
with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2
cup and used 1/3
cup of brummel yogurt spread in place of the
butter.
Sprinkle about 1/2
cup of the chopped nut mixture over the 10th layer of phyllo dough, then top
with 3 more sheets of pastry and brush
with butter between each sheet, then sprinkle
with more nuts.
My great aunt taught me to make Special K (the cereal) bars
with 1
cup each of sugar, corn syrup and peanut
butter.
Dough: Stir down the sponge
with one or two rotations of the beater, then add the sugar,
butter, milk powder, 1-1/2
cups of the flour, and the salt.
I took a chewy peanut
butter cookie recipe, used peanut
butter cups instead of chocolate chips, then sandwiched them together
with peanut
butter filling.
With machine off, add 1 1/4
cup of sifted powdered sugar, the vanilla,
butter, 2 teaspoons of instant espresso powder, and a pinch of salt.
Place about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron
with coconut oil or
butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
Butter, or spray
with a non stick cooking spray, 12 muffin
cups.
The third time, I used all brown sugar (2/3
cup),
butter and no spices — LOVED it
with the fun millet.
1
cup tapioca flour 1
cup almond flour 1/2
cup coconut flour 1 tbsp milled chia seeds 1/2 tsp Himalayan pink salt 1.5 tbsp baking powder 50g raw grass - fed unsalted
butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp apple cider vinegar (
with the mother)
Cream room temperature
butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or
with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated
with just a little
butter and flour / Sprinkle evenly
with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake
with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle
with care.
Get a double dose of peanut
butter with this easy dessert - Peanut Butter Cup
butter with this easy dessert - Peanut
Butter Cup
Butter Cup Bars!
Sprinkle
with the 1/4
cup of sugar and dot
with the
butter.
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.
Author: Reeni Recipe type: Side Dish Cuisine: American Serves: 8 - 9 Ingredients 2
cups mashed potatoes (made
with milk &
butter) 2/3
cup shredded sharp cheddar cheese 1/3...
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.
Recipe and photo by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1
cup, pre-cooked
Butter or ghee — 1 tablespoon, substitute
with light olive oil Yellow onion — 1
cup, diced Garlic — 1 tablespoons, minced Carrots — 1
cup, -LSB-...]