Sentences with phrase «use peanut butter for»

Hi, I was wondering if I could use peanut butter for the nut butter?

I followed your recipe except I use peanut butter for the filling.

There are no peanuts in the recipe, unless you choose to use peanut butter for the nut butter in the recipe.

I used peanut butter for the icing which went down pretty well

Take 3 regular chocolate chips and using peanut butter for the glue, glue them on for the eyes and nose.

Try using peanut butter for more of a «peanut butter cup» variation, or cashew butter and vanilla protein powder for more of a cookie dough flavor.

I have heard of using peanut butter for edible play doh maybe we can do edible play doh buffet sometime!

Not exact matches

The apple provides fiber and carbohydrates for energy, while the peanut butter (you can also use almond butter) provides healthy monounsaturated fat and protein, which stabilizes blood sugar ups and downs.

Peanut butter accounts for about half of the U.S. edible use of peanuts — accounting for $ 850 million in retail sales each year.

Do you think I could use sweet potatoes and almond butter as a substitute for the baking potatoes and peanuts?

The recipe for Apricot filling follows but you can also use this amazing dough for prune, poppy, sour cherry, apple caramel, chocolate peanut butter, cherry cheesecake or Meyer Lemon fillings (all recipes in Archives).

Hi Ella, I would like to cook healthier treats for my kids but my son is allergic to nuts so can not use almond or peanut butter.

In my case, I changed 2 dates for a bit of stevia - dates are kind of difficult to find in my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almond!

It also features peanut powder versus peanut butter for a lower fat treat and a thicker texture than using peanut butter.

If you peek at the recipe for our No - Bake Chocolate - Coconut Peanut Butter Bars (https://twohealthykitchens.com/no-bake-chocolate-coconut-peanut-butter-bars/), for example, we use a little coconut oil in the chocolate layer there, too — just to help with spreadability, but in that recipe, the coconut oil is optional if you're willing to put in just a little more effort to do the spreading.

Pamela uses her two favorite things, peanut butter & chocolate, for these holiday cookies.

Even though I used almond butter for these cookies I am sure you could also use peanut butter.

My mom and dad used to serve me maple quick oats with a spoonful of peanut butter for breakfast regularly, and that combination (and then some) remains my favorite to this day.

If you don't have Reese's pieces you could use Reese's peanut butter chips or for a nut free option use just chocolate chips.

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.

Apple season has finally arrived, which means it's time for apple pie, apple cider, and a better excuse to eat peanut butter out of the jar (using an apple slice as your spoon makes it healthier, right?)

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

I was very generous with the peanut butter (used more like 1/2 cup than 3 tbsp for 3 whole honeycrisps!)

The recipe and photographs for «Gluten - Free Vegan No - Bake Peanut Butter Cup Pie» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.

You can swap the peanut butter for any nut or seed butter, you can swap the nuts and seeds for any combination of either / or you like, you could replace the honey with maple syrup or agave and use any dried fruit your heart desires.

The thickness you see here in the video is pretty stiff, perfect as a topping for desserts or used in the peanut butter pie that will be featured this Sunday.

I'm normally very wary of American recipes that call for peanut butter (definitely have a much lower tolerance for the stuff) but without the peanut oil and using the 1/3 cup as indicated in the recipe, it was absolutely perfect.

Swap in 3/4 cup creamy peanut butter for one stick of the softened butter, and use my Peanut Butter Grpeanut butter for one stick of the softened butter, and use my Peanut Butter Grbutter for one stick of the softened butter, and use my Peanut Butter Grbutter, and use my Peanut Butter GrPeanut Butter GrButter Granola!

The recipe calls for 3 cups of chips (half peanut butter chips and half chocolate chips) If you're using only 1 1/2 cups the bars might turn out different

My husband used to get a sandwich for lunch that called «Peanut Butter and Stuff» that had PBJ, banana, and I think something else too.

Tip # 1: This recipe will make 10 cups and if you use the standard size silicone cups that I used for the Healthy Peanut Butter Cups, these things are HUGE.

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

For creamier dressings with a peanut butter or tahini base, use water (yes, water!)

The recipe uses far too much cinnamon, and it managed to wipe out the taste of the peanut butter for the most part.

I used natural peanut butter for mine, but you can use peanut butter chips if you want and omit the sugar.

I am used to runny, natural peanut butter, so I aimed for that.

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 don't think the almond butter flavor is too noticeable, but if you're not a fan of almonds you could also try this recipe using peanut butter, cashew butter, or even sunflower butter for a nut - free alternative.

Add about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut butter and a drizzle of toasted sesame oil.

This recipe is for Peanut Butter Chocolate Chip Energy Bites which uses honey.

I used natural peanut butter and subbed coconut sugar for the sweetener.

The consistency of the batter was like playdough for me (I have a 2 and 3 year old, so very familiar), I guess it depends what peanut butter you use.

INGREDIENTS 1/2 cup creamy peanut butter (I used Pumpkin Spice Wild Friends) 1/4 cup local honey 1/3 cup vanilla protein (I used Tone It Up protein) + more for rolling 1/3 cup coconut flour 1/4 tsp.

I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).

I used a full jar of the Skippy peanut butter, chilled the dough for several hours and used the # 40 scoop and made 26 cookies.

For the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like DebFor the record of the natural peanut - butter camp: I used 1 3/4 c of Trader Joe's creamy salted natural peanut butter and 2 T of flour to stiffen the dough up a bit, then chilled them in the fridge for 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Debfor 15 minutes before baking; they turned out gorgeous, tender, and dome - y, like Deb's.

We use it any time a recipe calls for peanut butter with lots of success.

I used a little salt and a heaping spoon of peanut butter in it, YUM!!!!! Thank you for this recipe.

Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4 tablespoons cocoa 1 stick butter 1/2 cup milk (I used Almond) 1 cup peanut butter (I use all natural no sugar added — just peanuts and oil.

If you don't use all your peanuts to make butter, you can refrigerate the rest for up to 6 months or freeze them.