Peanut butter cup soft serve!
PB CUP SOFT SERVE (vegan, low sugar, added protein)
Follow me @stelleandcobakes for more healthy dessert!
For those of us who necessitate ice cream for dessert every single day year round…
This no churn ice cream is just 4 ingredients: peanut butter, protein, coconut cream, and peanut butter cups!
The BEST and creamiest, indulgent ice cream.
Here’s how:
Yield :2-3 servings
Ingredients
1 can coconut cream or full fat coconut milk
4 tbsp vanilla protein powder
Optional: add 2-4 tbsp maple syrup for additional sweetness
1/2C peanut butter
4-6 peanut butter cups, chopped up
Directions
1. Blend all ingredients except pB cups. Pour into an ice cube tray for 4-6 hours until firm.
2. Blend the cubes in high speed blender until smooth. (Start low and slow so you don’t work it too hard). Add half the PB cups and pulse for 2-3 seconds
3. To serve firm, pour into a loaf pan and freeze for an hour.
4. Scoop into cups and top with the remaining PB cups. Enjoy.
#peanutbutterlover #softserve #peanutbuttercup #highproteinvegan
How to make PEANUT BUTTER SPICED RICE! Full recipe in the description ????
Ingredients
For the veg
2 garlic cloves
2 inch piece fresh ginger
1 fresh red chilli
4 spring onions
60g small asparagus spears
80g baby corn
1 red pepper
80g sugar snap peas or mangetout
80g tenderstem broccoli
100g kale or cavolo nero leaves (on the stalk)
10g coriander leaves
For the stir-fry
120g smooth peanut butter + 3 tbsp water
1 tbsp chilli oil
1 tbsp toasted sesame oil
1.5 tbsp maple syrup
4 tbsp light soy sauce
500g cooked basmati rice (shop bought or pre-cooked)
To serve
Sriracha to taste
Dried chilli flakes to taste
4 tbsp crispy onions
4 tbsp mixed seeds
2 limes
Reserved coriander leaves
Reserved chilli slices
Pinch white pepper
1. Prepare the ingredients | Peel and grate the garlic and ginger | Trim and finely slice the chilli (deseed if you don’t like loads of heat) | Trim and finely slice the spring onions | Trim the asparagus and babycorn and cut into 1cm rounds | Halve, core and cut the red pepper into 1cm chunks | Trim the sugar snap peas/mangetout and tenderstem broccoli and cut into 1cm pieces | Remove and discard the woody stalks of the kale/cavolo nero and shred the leaves | Finely chop the coriander (stalks and all), reserving a few whole for garnish | Mix the peanut butter with the water to loosen slightly
2. Cook the rice | Warm the coconut oil and sesame oil in the wok over medium heat | Add the garlic and ginger and stir for 1 minute | Add the chilli (reserving a few slices for garnish) and spring onion and fry for 1 minute | Add the maple syrup and soy sauce and simmer for 2 minutes Add the asparagus, baby corn and red pepper, stir to coat and simmer for 1 minute | Add the sugar snap peas/mangetout and tenderstem broccoli, stir to coat and simmer for 1 minute | Add the diluted peanut butter and stir to combine until the sauce is thick and sticky in the pan, loosening with a splash more water if necessary | Add the kale/cavolo nero and stir until wilted | Add the rice to the pan and gently fold until well mixed
3. Time to serve | Add the coriander to the pan and mix in | Add sriracha, dried chilli flakes, pinch white pepper and lime juice to taste | Spoon the peanut butter spiced rice into serving bowls, then dress with more sriracha, reserved coriander leaves, crispy onions, mixed seeds, chilli slices and a lime wedge
Easy 4-Ingredient BUCKEYE Peanut Butter Balls
How to make dreamy, creamy, no bake buckeye peanut butter balls with just 4 simple ingredients. Easy small batch buckeye recipe, perfect for dessert!
↓↓↓↓↓ BUCKEYE BALLS RECIPE BELOW ↓↓↓↓↓
Let's head into the kitchen and make a batch of easy chocolate peanut butter balls. This is one of my family's favorite Christmas candy recipes. I've been making this buckeye candy recipe every Christmas since I was a kid, and now you can make it too!
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
3 tablespoons salted butter, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
10 ounces dark chocolate melting wafers
INSTRUCTIONS:
1. In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
2. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
3. Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
4. Add toothpicks (for dipping) to each ball.
5. Chill the peanut butter balls in the fridge or freezer for about half an hour.
6. Melt the chocolate according to package directions.
7. Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
8. As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.
9. Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
10. Then remove all the toothpicks and cover up the holes with your finger (optional step).
11. Store them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.
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Dark Chocolate Melting Wafers:
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Chocolate Peanut Butter Mochi
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Reese’s Chocolate Peanut Butter Chip Cookies
Reese's Chocolate Peanut Butter Chip Cookies
Get ready for your new favorite cookie! The ultimate indulgence with these Reese's Chocolate Peanut Butter Chip Cookies! Loaded with chunks of chocolate and peanut butter chips, each bite is a heavenly explosion of rich flavors. The recipe is quick and easy to follow, making it a perfect treat for peanut butter lovers. Your taste buds will thank you for trying out these delicious cookies!
Get the printable recipe here:
Ingredients:
1 Cup All-Purpose Flour
6 Tablespoons Cocoa Powder
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
2/3 Cup Butter, softened
1 Cup Sugar
1 Egg, beaten
1 Teaspoon Vanilla Extract
1 Bag Reese's Peanut Butter Chips
1/3 Cup Chocolate Chips
Step By Step Instructions for Chocolate Peanut Butter Chip Cookies
[1] In a large bowl, combine flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
[2] In the bowl of a stand mixer or a mixing bowl and hand mixer, cream together the butter and sugar until light and fluffy.
[3] Mix in the egg and vanilla extract until well combined.
[4] Slowly add in the dry ingredients, mixing until just incorporated.
[5] Fold in the Reese's peanut butter chips and chocolate chips.
[6] Scoop out the cookies onto parchment-lined baking sheets and bake at 350°F for 8-9 minutes.
[7] Let the warm cookies cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Baking Delicious Peanut Butter Cookies | Paul Hollywood's Easy Bakes
In this video, Paul shows how to bake his delicious and moreish Peanut Butter Cookies. Full instructions and ingredients are below...
160g butter, softened
275g smooth peanut butter
135g caster sugar
135g soft light brown sugar
2 medium eggs
250g plain flour
1 tsp baking powder
50g salted peanuts, roughly chopped
In a large bowl, cream the butter, peanut butter and sugars together using an electric whisk until smooth and fluffy. Mix in the eggs, one at a time.
Add the flour with the baking powder, and chopped peanuts. Mix well to form a stiff dough..
Tip onto a large sheet of baking paper or cling film and roll the dough into a cylinder, 28cm long and 9cm wide. Wrap in the paper or cling film and place in the fridge for at least 2 hours to firm up.
Heat your oven to 170°C/Fan 150°C/Gas 3 and line 2 baking trays with baking paper.
Unwrap the dough, cut into 16 equal slices and place on the prepared trays. Bake for 14–16 minutes until the cookies are golden, risen and slightly cracked on the surface – they will still be soft when you remove them from the oven.
Leave the cookies to firm up on the tray for a few minutes before transferring them to a wire rack to cool completely.
#PaulHollywood #EasyBakes #PeanutButterCookies
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