Sentences with phrase «use peanut butter because»

LOL I love how you said you didn't use peanut butter because you wanted to save it... that's basically how 99 % of my recipes end up.

I love how this hummus uses peanut butter because you basically just need the garbanzo beans since everyone should have all the ingredients on hand!

I've begun using peanut butter because we always have some and as long as it's a small quantity, it doesn't seem to impact the flavor.

I also used peanut butter because I had it on hand.

It has the task of not using peanut butter because they're legumes and therefore not allowed.

Not exact matches

It was a bit of an experiment for me because the easy way out is to use a pre-mixed all purpose gluten free flour (like I did with the peanut butter cookies I made here), but today I wanted to try something different.

Hint: Make sure that you use a strong spoon, and have a strong arm, because when you start stirring the Krispies with the Peanut Butter mixture, it stiffens fast.

They remind me of those peanut butter cookies with Hershey kisses in the center I used to love and can't eat anymore because they aren't Paleo.

I was inspired by Sam's recipe on Pass the Challah, but I knew I wanted a cookie recipe that used flour just because Aldo preferred those (I actually LOVE the more intense peanut butter taste of the 3 - ingredient cookies from Sam's blog.

However, I would like to make a couple of suggestions: first, based on some of the earlier comments, I used 1 Tbsp of natural peanut butter in place of the tahini and that was plenty; I also added an extra clove of garlic and a couple of Tbsps of olive oil (because hey!

1 tbsp peanut butter 1 tbsp macadamia butter (or cashew butter if you can't find maca) Few drops of stevia (I used this stuff because, unlike others that taste of food, this one tastes nice) 1 tbsp coconut flour 1 tbsp of Sukrin syrup (this!

And I can use up what little peanut butter I have left because I get to restock when I'm home!

I would use PB2 instead of peanut butter but only because it would be easier to mix in.

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

I might add some peanut butter chips: I have never seen them in supermarkets in Europe but I bought some when I was in the US this year because I thought I was constantly seeing recipes using them.

I used demerara sugar because it's all I had on hand (larger crystals) and Jif peanut butter.

I feel less guilty because the peanut butter does not have added sugar and we use whole fruit spreads (no added sugar or fructose) on sprout bread.

I think this may be because I used natural peanut butter.

I couldn't wait to use Bob's Red Mill Extra Thick Rolled Oats in these because I wanted that chewy, hearty oat texture in these, holding the coconut oil, cacao, peanut butter, and maple syrup all together in one amazing bite.

These used to be the only peanut butter cookies I ever made, because they were soooo yummy and incredibly easy.

In this pie you can tell I used crunchy peanut butter, because I thought it'd add a great little bit of texture!

Also, I used Nuttzo Seven Nut & Seed Butter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome gooButter which is my nut butter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter of choice — again, you can sub in whatever almond butter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter, peanut butter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter or other nut butter you like, but I highly recommend this one because it is packed with so much extra wholesome goobutter you like, but I highly recommend this one because it is packed with so much extra wholesome goodness.

I don't recommend using peanut butter powder in place of the almond butter because it's too drastic of a change to assure similar results.

So because I'm sick of 1) working with shitty dough and 2) eating cookies that are gritty, I've started using homemade peanut butter and it is no exaggeration when I say it makes for a life - changing peanut butter cookie experience.

Because I love you and want you to get your frosting on, use coupon code YUMSQUADLOVE to get 25 % off your entire order at Peanut Butter & Co this December.

I used chunky natural peanut butter because it's what I had in the fridge.

Please be warned that folks with peanut allergies should be very cautious with Jelly Belly candies because peanut butter and peanut flour are used to make the peanut - flavored ones.

She probably used 10 - 12 tsp of peanut butter because the recipe makes 10 - 12 brownies.

I used chunky peanut butter because that's what I like, but feel free to use the creamy version, if that's what you prefer.

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.

And I used chunky peanut butter and a little bit of brown sugar instead of agave because that's what I had.

... one more thing... i made the almond butter fudge, but used organic peanut butter instead because thatʻs all I had in the pantry... itʻs setting in the freezer at the mo... tasted a bit of it before I placed it on the wax paper... DELISH!

Whether you are a fan of the classic banana and peanut butter combination or you prefer some less inflammatory almond butter you are in luck because these muffins can be used with either nut butter.

I used peanut butter instead of Tahini, and if you're thinking that is why I didn't like it, well, you may be on to something... but I think it was because there was nothing else to the apsaragus and chicken, but oil, and s / p.

I honestly only made these nut free because I didn't want to waste my peanut butter, which is what I usually use when making energy balls.

I must admit those peanut butter protein balls really saved my day, because they are lower in fat than dark chocolate or my superfood chocolate candies that I used to grab so thoughtlessly.

I say accidentally because it was supposed to be with different ingredients like cashews and dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and used sunflower seeds, pumpkin seeds, oats, raisins, peanut butter, honey and sea salt.

I chose to use oat flour for this recipe because the sweet flavor really complements the peanut butter.

I used all organic ingredients and because organic peanut butter lacks sweetness I mixed in a tbs of raw honey into my peanut butter

Because your body uses 200 calories of peanut butter differently than it uses 200 calories of buttercream frosting.

By combining creamy peanut butter and frozen sweetness of the ice cream, this recipe uses sandwiches because they are easier to work with and because its cookie - like sides will break and soak the sweetness.

I found the flavor to be very similar to regular peanut butter, especially if you use lots of it Of course this isn't an exact replica though because other flavors have been added to it, but I think you'll definitely be happy with the recipe.

-LSB-...] made this chia pudding for breakfast this week but used regular peanut butter in place of the powdered because -LSB-...]

I ended up using peanut butter instead of almond butter because that's what I had and coarsely ground extra thick rolled oats in place of the quick oats, which I also didn't have.

The batch I made was «nearly» sugar - free because I used regular peanut butter chips in them.

I forgive you for not posting these sooner, because I've just done my new trick of buying bananas to let them get super-ripe for baking, and so this is perfect timing Or will be in a few days, the the bananas are superduper mushy... I might even splurge and use the last of my Sunspire Peanut Butter Chips in the batter instead of chocolate chips!

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.

A while back I had success using oat flour in place of wheat, but this is the first time I use all whole oats, which worked out really nice because it allowed the creamy richness of the peanut butter - blackstrap mixture to shine through.

I wanted to post because my husband has tree nut allergies, so I use fresh ground peanut butter from my local health food store for these.

I am not sure if that is because I used natural peanut butter (which one do you use in your recipe?)