Sentences with phrase «small cup the peanut butter»

Not exact matches

I don't measure anything, but rough estimates are half an orange, half a cup of frozen Wild Blueberries, small handful of frozen cherries and frozen cauliflower, a big medjool date, frozen spinach, about a tablespoon of peanut butter, a teaspoon of hemp seeds, a collard green, a few slices of zucchini, a celery stalk, sprinkle of cinnamon, and almond milk to blend.

It looks and tastes like a HUGE peanut butter cup and it's very rich so you may want to cut it into small slices when serving.

And, if you'd rather individual, smaller peanut butter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based opeanut butter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based obutter cups, make sure you check out my Healthy Peanut Butter Cup recipe, which is what this recipe was based oPeanut Butter Cup recipe, which is what this recipe was based oButter Cup recipe, which is what this recipe was based off of.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish

1/2 cup of Justin's Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini's or regular sized)

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

2 cups old - fashioned oats 1 cup peanut butter (I used Justin's chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet chocolate mini chunks

As for switching up the recipe — you could add a peanut butter cup into the cupcakes and top with peanut butter frosting (see here), you could top them with strawberry frosting (here), or you can try my Small Batch Vanilla Cupcakes.

approx: 1/2 cup vanilla unsweetened almond milk 3 small ice cubes 1 large hand full of spinach 2 tbsp peanut butter 1 frozen banana (super ripe)

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

Place a spoonful of peanut butter into each cup and top with a small spoon of jelly.

Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)

- In a small sauce pan, melt 1 cup peanut butter and add in 3/4 cup peanut butter.

You may need to adjust this recipe slightly if you are making larger or smaller molds, or if you don't want to hunt a skull mold down you can make this recipe in mini muffin cups, check out this peanut butter cup recipe for details.

2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into small chunks

In a small measuring cup, dump in the teriyaki sauce, coconut milk, sriracha sauce, peanut butter, garlic, dried coriander, and salt and pepper and whisk together.

Serves 9 1 Cup Almond Milk (unsweetened) 1/3 Cup Peanut Butter 1 tsp Cinnamon 1 TBSP Stevia Powder 1 Small Ripe Banana 2 Cups Puffed Wheat 1/4 Cup Old Fashioned Oats 2 Scoops Chocolate Protein Powder 1/4 Cup Almond Meal 1/2 Cup Cacao Nibs (unsweetened) 1/4 Cup Chopped Dates

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

cinnamon 1 1/2 cups mashed ripe bananas (about 3 large or 5 small) 1 cup lactose - or dairy - free milk 3/4 cup creamy natural, salted peanut butter 1 tsp.

The only good thing that came from that trip was that a) we didn't die and b) a small bag of incredible, dairy - free chocolate peanut butter cups we found in Detroit, which we hid from the children and stress - ate as we made our way through the lake effect.

14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste

Scoop out about 2 cups of the broth and place it in a smaller bowl; add the peanut butter and whisk the mixture until it is smooth.

In a small bowl add 1 teaspoon of Bigfat's 4o8 Jerk Style Hot Sauce into 1/4 cup of peanut butter and mix thoroughly.

3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste

Pour 1/2 cup peanut butter sauce into a small bowl; set aside for dipping sauce.

In a small bowl, mix 1/4 cup peanut butter, 1/2 teaspoon toasted sesame oil, 1 tablespoon chili - garlic sauce, 2 tablespoon reduced - sodium soy sauce, and 3 tablespoon water.

1/2 cup brown sugar 1/2 cup corn syrup 1 Tbsp butter 1/2 cup peanut butter 2 cup gluten free Koala Crisp cereal 1 cup peanuts (I used small organic Spanish peanuts) 1 tsp vanilla Pinch salt

Try this simple peanut butter and banana smoothie for a delicious pre-dinner treat: Combine 1 small banana, 1 tablespoon of peanut butter, and 1.25 cups of almond milk in a blender and mix until smooth.

• 1 bread roll with cheese / meat filling + large banana • 300g fruit salad with 200g flavoured yoghurt • 300g creamed rice • 250 - 300 ml milk shake or fruit smoothie • 600 ml low fat flavoured milk • 1 large bowl (2 cups) breakfast cereal with milk • 2 small cereal bars + 200g flavoured yoghurt • 220g baked beans on 2 slices of toast • 2 crumpets with thick spread peanut butter + 250 ml glass of milk • 300g (large) baked potato + cottage cheese filling + glass of milk

The next time you have your monthly yen for fries or Doritos, reach instead for a dozen or so small honey - whole - wheat pretzels with 1 tablespoon peanut butter, 4 cups air - popped popcorn with a little salt and grated Parmesan cheese, or 1 1/2 cups edamame with a pinch of sea salt.

2 Rudi's gluten - free plain tortillas 1/2 cup mini chocolate chips or chunks 2 - 3 tablespoons natural peanut butter or almond butter (my preference), room temperature 2 - 3 tablespoons jam, any flavor 4 - 5 strawberries cut into small chunks 16 mini marshmallows

Melt all together in small saucepan and scoop into peanut butter cup shaped silicone molds or parchment lined loaf pan.

Filled up some mini silicone muffin cups halfway, added a small dollop of natural peanut butter, poured more of the fudge on to fill the cup.

Cut peanut butter cups into small pieces.

PANTRY ITEMS Fish sauce — 1 small bottle $ 3.19 Kalamata olives — 14 (about 1/2 cup) $ 1.99 from bulk bins Peanuts (preferably roasted, unsalted)-- 1/4 cup $ 0.36 from bulk bins Peanut butter (preferably natural peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces Peanut butter (preferably natural peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces peanut butter)-- 1 tablespoon $ 2 Rice vinegar (unseasoned)-- 1 small bottle $ 3.50 DAIRY Feta cheese — 4 ounces $ 2.59

INGREDIENTS 1 tablespoon natural peanut butter (we used crunchy) 1/2 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/2 tablespoon olive oil 1/3 cup pickled red onion (half of the recipe from Monday night's dinner) 1/2 a small head of green cabbage, thinly sliced 1 large red bell pepper, cored and thinly sliced 2 tablespoons fresh parsley leaves, roughly chopped 2 tablespoons fresh mint leaves, roughly chopped 2 cooked chicken thighs, bone and skin removed, thinly sliced 2 tablespoons crushed peanuts (optional)

Bkfst: 2 egg whites, one egg, spinach and 1/4 cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4 cup (can't eat greek yogurt it bothers my stomach) Lunch: 3 cups salad greens, mixture of carrot, red bell pepper, cucumber + 5 ounces of chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5 cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.

Hot weather menu - Shaved ice $ 3 (with cream $ 3.50) Gourmet frozen pops (bourbon bacon, coffee, apple & salted caramel, gingered pear)- $ 2.50 each Chicken salad sandwich - $ 4 Old fashioned grilled cheese with a side of dill pickle chips - $ 2.50 Grilled Pimento and cheese - $ 4.50 (add applewood smoked bacon for $ 1) «The Elvis» grilled peanut butter and banana sandwich - $ 4 «Modified Elvis» grilled Nutella and banana sandwich - $ 4 Lavender, pomegranate and verbena lemonade - $ 3 (small), $ 5 (large souvenir cup) Bottled water, soft drinks, chips - $ 1 / each