Sentences with phrase «use peanut butter in my recipes»

I used peanut butter in this recipe partly as a binder but also for the flavor.

* You can use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.

No... what bugs me the most about my peanut allergy [these days] is that I can't use peanut butter in my recipes.

Not exact matches

In your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your lifIn your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your lifin your life:

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).

Just wondering whether there's any nutritional benefit to using almond butter rather than peanut butter in your recipes?

I didn't use dates... as mentioned all was the same in your recipe except the maple syrup and 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.

It combines peanut butter, honey, oats and grains, but feel free to use any kind of nut, grains, seeds or even dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.

I just bought some of the powdered peanut butter - PB2, and I'll bet you could use it in this recipe!

If you are all about DIY recipes... you could even use your homemade peanut butter in the sauce!

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.

You may have noticed a patterned lately: no bake peanut butter and chocolate bars, peanut butter and chocolate chip bars, peanut butter cookie dough brownies, reese's peanut butter and chocolate truffle, peanut butter cupcakes with chocolate frosting, reese's peanut butter chocolate brownies and these are recipes using both peanut butter and chocolate I shared in the last 2 month.

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.

If you still decide to use raw peanuts to make peanut butter, at least don't eat it straight and use it in recipes that go through heat treatment.

But, we're back with not one but three recipes using peanut butter that are delicious, effortless and come together in less than 15 minutes each.

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

Many years ago my sister - in - law told me about a cookie recipe that used 1 cup peanut butter, 1 cup sugar, and 1 egg.

This was the first time I used the peanut butter powder in a recipe and I am very pleased with how this turned out.

I use salted peanut butter in this recipe.

Peanut butter used in recipe was purchased myself.

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

The only important thing I would recommend you to follow in this recipe is to use fresh ground peanut butter to stay within the calorie limit.

This recipe assumes the use of a peanut butter that has salt in it.

Leave a comment below with your answer to enter for a chance at winning two jars of White Chocolate Wonderful, the peanut butter used in this recipe.

I would suggest adding a little more powdered sugar if you are using natural peanut butter and reduce the salt in the recipe.

Last, while many baking recipes ask you not to use a natural peanut butter, it's actually okay in this recipe, so use whatever you have on hand.

You can either use peanut butter or almond butter in this recipe — both taste amazing.

I used old fashioned rolled oats, regular creamy peanut butter, and all the other ingredients as listed in the recipe.

You can use that in a traditional peanut butter cookie recipe.

If you use salty peanut butter, you may want to reduce the salt in the recipe to 1/4 teaspoon.

Use in homemade chocolate recipes, body butter and cheesecake like the Dairy - Free Peanut Butter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb Bbutter and cheesecake like the Dairy - Free Peanut Butter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb BButter Cheesecake with Chocolate Pie Crust from The Ultimate Guide to Low - Carb Baking.

If you are using unsalted peanut butter, I would add an additional 1/4 tsp of salt to the recipe, on top of the salt that is already listed in the ingredients Happy baking!

I do have a recipe for Peanut Butter Ice Cream and Chocolate Peanut Butter Ice Cream in my ice cream book, but I don't use nut pastes in general (like pistachio paste) since people can't easily get them.

Stir some into your oatmeal or a smoothie, or use it in place of peanut butter in your favorite cookie recipe.

This is a low carb and good protein recipe with the use of Peanut Butter in the dressing.

By the way, in case you are wondering, I used my oatmeal recipe from the dark chocolate and peanut butter version and made the necessary adjustments.

French Macarons, Step by Step, from Annie's Eats Easy No - Fail Meringue Cookies, from Bakers Royale Homemade Snickers Bars, from How Sweet Eats Italian Almond Cookies, from Barefeet in the Kitchen (be sure to use gluten free almond paste) 5 - Ingredient No Bake Peanut Butter Chocolate Bars, from Culinary Hill Dark Chocolate Almond Butter Cookies, from Sally's Baking Addiction Chocolate Fruit Dip, from Cooking Classy Apple Cider Caramels, from Cooking Classy Baked Apples, from Simply Recipes Salt Water Taffy, from Our Best Bites Mosaic Heart Jello Jigglers, from Mel's Kitchen Cafe Rice Krispie Treats, from Cookies & Cups (be sure to use gluten free crispy rice cereal, like Erewhon, and gluten free marshmallows, like Campfire or Kraft) Dark Chocolate Detox Bites, from The View From Great Island Fudgesicles, from Orangette

I haven't used your recipe yet, but from experience sunflower seed butter (though delicious in traditional peanut butter cookie recipes) will turn your cookies bright green.

If spice isn't your thing then by all means use a plain peanut butter instead, and if you can't get your hands on Fix and Foggs's smoke and fire peanut butter, but still want those flavours, I've included an option in the recipe below to create them yourself.

I've used Sunbutter (and other brands of sunflower seed butter) in recipes that call for peanut butter and people are surprised to learn that it isn't actually a peanut butter treat.

In the spirit of the Peanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut bPeanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut bButter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut bpeanut butterbutter.

And, depending on your taste, you might choose to make a few of your favorite bars multiple times rather than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond, cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.

Since I don't keep whole peanuts on hand — nor do I use oil in my recipes — I knew I had to make my own similar version of Creamy Coconut Peanut Butter using healthy ingredients that I do keep here at home.

The best part about this recipe (aside from it being so easy to make, of course) is that it's super flexible, and if you'd rather use chocolate hazelnut spread or cookie butter in place of the creamy peanut butter, knock yourself out.

You may have already tried these amazing Date - Sweetened Brownies and Date - Sweetened Peanut Butter Cookies, but I also wanted to give you an option for using dates as a sugar substitute in practically ANY recipe.

I used them in the best vegan banana bread, my peanut butter banana cupcakes and I use them in this recipe too.

I decided to combine the two, trading the olive oil in Heidi's recipe for coconut oil, using milder almond butter in place of the peanut, and keeping the flours gluten - free.

In my recipe I use a half cup and added a half cup of peanut butter instead.

Can we use anything other than almond butter or peanut butter In this recipe?