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.
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.
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.
I just threw out 2
cups of sugar and 12 oz
of butter because it was a total disaster!
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!
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;)
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.
I made a version
of homemade peanut
butter cups last Halloween and sent them to my sister
because they are her favorite candy too!
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.
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'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 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).
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.
Because nuts and seeds have so many health promoting related studies, Dr. Greger does recommend a single serving
of nuts a day in his Daily Dozen — no more than 1/4
cup whole seeds or 1 / 8th
cup / 2 tablespoons nut
butter.
Yes, we've encountered a lot
of challenges and incidents that could have ended tragically during the past year like almost losing my daughter at the beach when we were celebrating my birthday, and rushing my son to the E.R.
because he managed to eat some Reese's peanut
butter cups and had anaphylactic shock but we weren't aware that he was having one.
In all honestly I have to jump out
of bed as soon as my alarm goes off and I never let myself hit snooze
because if I don't get right up then I won't have time to hit the gym, make a delicious breakfast (you won't regret it if you try this Almond
Butter Cup Overnight Oats Recipe) and start my day off on the right foot.
Peanut
Butter Cup Cupcakes Peanut
Butter Cups don't usually last long in our house......... well they normally don't, and most
of the time we don't even buy them
because; hey if they aren't in the house we can't eat them.