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Tag: peanut butter

  • Peanut Sauce Recipe

    Peanut Sauce Recipe

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    This creamy peanut sauce recipe will take your Asian cooking to the next level.

    Full of gingery, garlicky flavor, with a kick of sambal, peanut sauce is perfect on noodles, salads, or a dip for fresh veggies.

    plated Peanut Sauce Recipeplated Peanut Sauce Recipe
    • It makes it easy to uplevel your grilled meats and Asian noodle dishes.
    • Everyone loves how it delivers robust, savory flavor to meatless dishes.
    • All it takes is minimal ingredients and a few minutes.
    • It’s super easy to customize. Make peanut sauce thinner, thicker, crunchy, or extra spicy, and it’ll still be perfect.
    peanut butter , soy sauce , lime , brown sugar , samba oelek , water , ground ginger with labels to make Peanut Sauce Recipepeanut butter , soy sauce , lime , brown sugar , samba oelek , water , ground ginger with labels to make Peanut Sauce Recipe

    Ingredients for Homemade Peanut Sauce

    Peanut Butter: Creamy or crunchy peanut butter works in this recipe. For other nut butter options, try almond butter or cashew butter.

    Soy Sauce: Adds a savory umami; low-sodium soy sauce, coconut aminos, or tamari can be used in place.

    Sambal Oelek: Sambal is a delicious garlic chili paste. Replace it with sriracha if needed.

    Brown Sugar: A little sweetness helps balance the lime and the heat.

    Lime Juice: Adds a freshness and acidity to the sauce.

    Variations

    Minced garlic or a teaspoon or two of sesame or chili oil will make a peanut sauce glaze that clings to grilled shrimp and salmon filets.

    How to Make Peanut Sauce

    This is such an easy peanut sauce recipe.

    1. Whisk all ingredients in a medium bowl (recipe below).
    2. Slowly drizzle in hot water until desired consistency.

    Ways to Use Peanut Sauce

    Drizzle peanut sauce on chicken kabobs or use it as a dipping sauce for lettuce wraps, fried shrimp, chicken satay, baked tofu, or add flavor to an Asian noodle salad.

    Peanut Sauce Recipe with some dripping off a spoonPeanut Sauce Recipe with some dripping off a spoon

    Storing Peanut Sauce

    • Keep leftover peanut sauce in a jar with a tight-fitting lid in the refrigerator for up to a week.
    • Freeze in ice cube trays whenever you need a pop of Thai flavor for soup, salad dressing, or stir-fry.

    Dip and Drizzle

    These are our favorite recipes to dip and drizzle with peanut sauce.

    Did you enjoy this Peanut Sauce Recipe? Leave a comment and rating below.

    plated Peanut Sauce Recipeplated Peanut Sauce Recipe

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    Peanut Sauce Recipe

    This versatile peanut sauce is full of the best spicy, savory flavors of Thai and Asian cooking.

    Prep Time 10 minutes

    Cook Time 0 minutes

    Total Time 10 minutes

    buy hollys bookbuy hollys book

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    • In a medium bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, sambal, and ginger.

    • While whisking, drizzle in hot water to reach the desired consistency. Add additional water for a thinner sauce.

    • Recipe makes about ¾ cup of sauce.
    • Optional additions: 1 teaspoon sesame oil, 1 small clove minced garlic
    • For a thinner sauce, use more water, or make it thicker with more peanut butter.
    • Leftovers will keep in an airtight container in the refrigerator for up to 1 week. 

    Calories: 213 | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 1.295mg | Potassium: 228mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Sauce
    Cuisine American, Asian, Asian Fusion
    close up of Peanut Sauce Recipe on a spoon with a titleclose up of Peanut Sauce Recipe on a spoon with a title
    Peanut Sauce Recipe with ginger and garlic and writingPeanut Sauce Recipe with ginger and garlic and writing
    plated Peanut Sauce Recipe with a spoon and writingplated Peanut Sauce Recipe with a spoon and writing
    homemade Peanut Sauce Recipe in a bowl with a spoon and close up of some on a spoon with a titlehomemade Peanut Sauce Recipe in a bowl with a spoon and close up of some on a spoon with a title

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    Holly Nilsson

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  • APPLE PIE WITH PEANUT BUTTER CRUMBLE

    APPLE PIE WITH PEANUT BUTTER CRUMBLE

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    If you are a fan of the combination of apples and peanut butter.. you must try this delicious pie!

    If you love apple recipes like we do, you must check out our delicious Apple Fritters! They are a wonderful breakfast treat.

    ❤️WHY WE LOVE THIS RECIPE

    We love the crumble topping on this delicious pie. It really is so good with the old fashioned oats and peanut butter. This pie is wonderful with ice cream, whipped topping and perfect with a cup of coffee. It’s great to enjoy during the Fall of the year after a day picking apples at your favorite orchard.

    🍴KEY INGREDIENTS

    • (9 inch) pie shell, unbaked (I use Pillsbury frozen pie crust) or make my own
    • Sour cream
    • White granulated sugar, divided (1/4 and 1/4)
    • Eggs
    • All-purpose flour, divided 
    • Vanilla extract
    • Apples
    • Rolled oats (could use quick-cooking oats)
    • Ground cinnamon
    • Peanut butter, (I used extra crunchy, can use regular)
    • Butter

    🍽️HOW TO MAKE

    This is a pretty simple pie to make, the most time consuming part is chopping the apples. I think you could easily chop, shred or slice them. I have found that they cook a little better shredded.

    COOKING STEPS

    Step 1
    In a large bowl, whisk together sour cream, 1/4 cup sugar, eggs, 1/4 cup flour and vanilla extract.  Fold in apples and toss.  Pour into pie shell.  

    Step 2
    Mix together oats, 3/4 cup all-purpose flour, 1/4 cup sugar, and ground cinnamon.  Either in the microwave or on the stove melt the peanut butter and butter together until smooth. 

    Step 3
    Add to the oat mixture and sprinkle over apples.  Bake in preheated 350 degree oven 50-55 minutes until golden brown and center is set.

    Apple Pie with Peanut Butter CrumbleApple Pie with Peanut Butter Crumble

    ⭐TIP

    I have never made this with the peanut butter that is really heavy in oil. I think that may be too much moisture.

    OTHER APPLE RECIPES

    STORING, REHEATING & SERVING SIZE

    We store this pie in the refrigerator and reheat in the microwave. It’s just as good cold. It makes 6-8 servings depending on the size of the slices.

    Apple Pie with Peanut Butter Crumble

    Anne Walkup

    This easy apple pie with peanut butter topping is one your family will love. If you love the combination of apples and peanut butter this is the pie for you.

    Prep Time 15 minutes

    Cook Time 55 minutes

    Total Time 1 hour 10 minutes

    Course Pie

    Cuisine American

    • 1 9 inch pie shell, unbaked (I use Pillsbury frozen pie crust)
    • 1 cup sour cream
    • 1/2 cup white granulated sugar divided (1/4 and 1/4)
    • 2 eggs
    • 1 cup all-purpose flour divided (3/4 and 1/4)
    • 2 teaspoons vanilla extract
    • 4 cups apples peeled and sliced or chopped (I used about 5 small red delicious apples, you can use any baking apple)
    • 1 cup rolled oats could use quick-cooking oats
    • 1 1/2 teaspoons ground cinnamon
    • 1 cup peanut butter (I used extra crunchy, can use regular)
    • 2 tablespoons butter or margarine softened
    • In a large bowl, whisk together sour cream, 1/4 cup sugar, eggs, 1/4 cup flour and vanilla extract.  Fold in apples and toss.  Pour into pie shell. 

    • Mix together oats, 3/4 cup all-purpose flour, 1/4 cup sugar, and ground cinnamon.  Either in the microwave or on the stove melt the peanut butter and butter together until smooth. 

    • Add to the oat mixture and sprinkle over apples.  Bake in preheated 350 degree oven 50-55 minutes until golden brown and center is set.

    We store this pie in the refrigerator. 

    Keyword Apple Pie Peanut Butter Crumble

    Let us know by commenting below!

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    Anne Walkup

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  • Reeses Ice Cream Pie – Oh Sweet Basil

    Reeses Ice Cream Pie – Oh Sweet Basil

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    For those hot summer days or quiet winter nights, Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

    I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it. 

    I was shocked that out of all of us it was little Grayson who devoured slice after slice. 

    HOW?! I expected him to be sick to his stomach but ice cream does not phase the child! 

    Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!

    Ingredients for Reese’s Ice Cream Pie

    The ingredients for this peanut butter ice cream pie are simple and all revolve around chocolate and peanut butter…heaven!! The flavor of those two together is what dreams are made of! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:

    For the Crust

    • Chocolate Graham Cracker Crumbs: You can crush chocolate graham crackers using a food processor or by placing them in a ziploc bag and whacking them with a rolling pin.
    • Melted Butter
    • Sugar
    • Hot Fudge Sauce

    For the Pie

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.

    How to Make Peanut Butter Ice Cream Pie with Reese’s

    Making pie doesn’t get easier! And it’s all about the ice cream! First you make the crust, then mix together the filling and finally top with the candy goodness! Here are the steps:

    For the Crust

    1. Preheat the oven.
    2. Combine the ingredients except the hot fudge and press it into the pie dish.
    3. Bake and cool.
    4. Cover with hot fudge and freeze.

    For the Pie

    1. Mix the ice cream in the bowl of a stand mixer until smooth and add the Cool Whip and mix until combined.
    2. Turn the electric mixer to low speed and add dollops of creamy peanut butter to get peanut butter swirls.
    3. Pour into the pie crust and spread evenly. Cover with plastic wrap and freeze.
    4. Remove the pie from the freezer shortly before serving and top with the candies and drizzle with hot fudge chocolate sauce or warmed peanut butter. Serve!

    All of these instructions in full detail can be found in the recipe at the end of the post. You are also able to print and save the recipe there.

    a photo of a slice of reeses ice cream pie with a bite taken out of it sitting on a small saucer.a photo of a slice of reeses ice cream pie with a bite taken out of it sitting on a small saucer.

    Other Ideas for Toppings:

    • Reese’s Pieces
    • M&Ms
    • Take 5 Bars
    • Snickers
    • Twix
    • Chocolate Chips
    • Peanut Butter Chips
    • Nutter Butters
    • Oreo Cookies
    • Hot Fudge
    • Warmed Peanut Butter

    You could also switch up the ice cream flavors too! Go where your heart and belly lead you!

    Variations

    Besides changing up the toppings or ice cream flavors as mentioned above, you can also change up the crust. If you are an Oreo lover, one of my favorite variations is to make an Oreo cookie crust for this ice cream pie. I follow the recipe in our dulce de leche chocolate cheesecake bars for that Oreo crust recipe.

    a photo taken over the top of a reese's peanut butter ice cream pie topped with mini reese's peanut butter cups, and fudge and peanut butter drizzled all over the topa photo taken over the top of a reese's peanut butter ice cream pie topped with mini reese's peanut butter cups, and fudge and peanut butter drizzled all over the top

    Can I Use Whipped Cream?

    I realize that there’s a strong anti-Cool Whip population out there, so yes, you can definitely use homemade whipped cream. I use Cool Whip to make the recipe as easy as possible. Heck, you use a store bought crust too!

    To use whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to around 2 cups, then combine it with the ice cream.

    How Long Does Ice Cream Pie Last in the Freezer?

    Put a lid on the pie plate if you have one and then double wrap it in plastic wrap and then foil. It is best eaten within 2-3 days for optimal texture and flavor. I wouldn’t let it go past 5 days.

    When to Eat Ice Cream Pie?

    Always.

    The answer is always. It’s great for those hot summer days to cool down and spend little time in the kitchen. It’s also wonderful on a cozy winter night when you crave a comfort dessert but want something a little more interesting than a plain bowl of ice cream.

    Always.

    a photo of a reeses peanut butter ice cream pie in a white pie dish with several piece of pie missing.a photo of a reeses peanut butter ice cream pie in a white pie dish with several piece of pie missing.

    You all know I love pie as much, no, MORE, than the next person. I will take pie over almost any other dessert every single time. Whether it’s warm or cold, give me all the pie! Combine chocolate, peanut butter and ice cream, and it simply can’t be resisted! Reese’s ice cream pie is easy and a dessert that everyone loves!

    More Ice Cream Desserts:

    Servings: 10

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Freezer Time: 4 hours

    Total Time: 4 hours 18 minutes

    Description

    For those hot summer days or quiet winter nights Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

    Prevent your screen from going dark

    For the Crust

    • Preheat the oven to 350 degrees F.

    • In a bowl, combine the graham cracker crumbs, butter, and sugar. Press into a 9-10″ pie dish.

      2 Cups Chocolate Graham Cracker Crumbs, 7 Tablespoons Butter, 1/3 Cup Sugar

    • Bake for 8 minutes and remove to cool completely.

    • Once cool, warm the hot fudge and pour all over in the crust. Place in the freezer.

      1 Cup Hot Fudge

    For the Pie

    • In a standing mixer, add the ice cream and beat until smooth. Add in the cool whip and beat again.

      1 Tub Reese’s Ice Cream, 2 Cups Cool Whip

    • With the mixer running on low speed, drop in dollops of peanut butter and mix until just until the peanut butter swirls.

      1/2 Cup Peanut Butter

    • Pour into the prepared pie dish and spread evenly. Cover with plastic wrap and place in the freezer for 4 hours or up to 24 hours.

    • Remove the pie from the freezer 5-10 minutes before serving and top with the different sized reeses, some hot fudge and warmed up peanut butter. Serve immediately.

      3 Cups Mini Reese’s Peanut Butter Cups, 1 1/2 Cups Reese’s Peanut Butter Cups, 2 Cups Mini Unwrapped Reese’s Peanut Butter Cups, Hot Fudge, Peanut Butter

    Serving: 1sliceCalories: 856kcalCarbohydrates: 93gProtein: 15gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 36mgSodium: 609mgPotassium: 491mgFiber: 5gSugar: 67gVitamin A: 379IUVitamin C: 0.3mgCalcium: 107mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Creamiest Homemade Ice Cream Recipes

    Cuisine: American

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.

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    Sweet Basil

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  • Vegan Peanut Butter Banana Bread (Easy)

    Vegan Peanut Butter Banana Bread (Easy)

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    This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.

    sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.

    Oriana’s Thoughts On The Recipe

    Hey friends! I am beyond excited to share my all-time favorite Vegan Peanut Butter Banana Bread recipe with you. This delicious bread has become a staple in my household, and I can’t wait for you to try it. Even though my daughter is allergic to peanuts, she can enjoy this treat because I use a peanut-free peanut butter spread.

    This recipe is such a breeze to whip up. With just a handful of simple ingredients, you’ll have a delicious loaf ready in no time. It’s one of those foolproof recipes that you can always count on to turn out perfectly, no matter what. Plus, it’s egg-free, dairy-free, and vegan, making it a great option for anyone with dietary restrictions.

    One of the things I adore about this bread is its super-moist and soft texture. It stays moist for days, so you can enjoy a slice anytime. And the flavors? Oh, it’s bursting with the goodness of bananas and peanut butter in every bite. Trust me, once you make this, it will become a favorite in your home too!

    What I Love About This Recipe

    Easy Peasy, Absolutely Foolproof!: This recipe is incredibly easy to make. Just mix, pour, and bake – it’s that simple. No fancy equipment or techniques required.

    Simple Ingredients, Big Flavors: You won’t need any exotic or hard-to-find ingredients here. Everything you need is likely already in your pantry. From ripe bananas to brown sugar, the ingredients are straightforward and affordable.

    Allergy-Friendly and Vegan: Whether you’re avoiding eggs, dairy, or peanuts, this recipe has got you covered. You can use regular peanut butter or a peanut-free alternative, and it’s completely vegan. It’s a versatile recipe that suits various dietary needs.

    Super-Moist and Soft Texture: This bread is amazingly moist and stays that way for days. No more dry banana bread! Each slice is soft and tender, making it perfect for breakfast, snacks, or dessert.

    Bursting with Flavor: The combination of banana and peanut butter is a match made in heaven. Every bite is packed with rich, natural sweetness from the bananas and a creamy, nutty flavor from the peanut butter.

    Freezes Super Well: This bread freezes beautifully, so you can always have some on hand. Just slice, wrap, and freeze. When you’re ready to enjoy, thaw it out and it’s as good as fresh!

    a Vegan Peanut Butter Banana Bread sliced over a serving plate with a ripe banana and a kitchen towel in the background.a Vegan Peanut Butter Banana Bread sliced over a serving plate with a ripe banana and a kitchen towel in the background.

    Potential Cons Of The Recipe

    • Requires Ripe Bananas You need very ripe bananas for the best flavor and texture, which means planning ahead.
    • Over-Browning: Since the bread needs a long baking time, this might result in excessive browning on the top.

    Tips To Mitigate These Cons

    • Speed Up Ripening If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag with an apple or putting them in the oven at a low temperature for a few minutes.
    • Browning: Bake the banana bread uncovered for the first part (typically until it has developed a nice golden brown color on top, around 30 minutes). Then, cover it with foil to prevent further browning during the remaining baking time. This method balances a nicely browned top, preventing it from becoming too dark or burnt.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Vegan Peanut Butter Banana Bread with name tags.Ingredients needed to make Vegan Peanut Butter Banana Bread with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Bananas: Ripe bananas provide natural sweetness and moisture. The riper, the better! Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.
    • Oil: Use your favorite oil, such as vegetable or coconut oil. It adds moisture and richness to the bread.
    • Brown Sugar: Adds sweetness and a bit of molasses flavor. You can substitute with coconut sugar if preferred.
    • Peanut Butter: Gives the bread a rich, nutty flavor. Use a peanut-free peanut butter spread for an allergy-friendly version. See my suggestion below.
    • Milk: Both dairy and non-dairy milk work fine. Use soy or oat milk for a vegan option.
    • Vinegar: Reacting with baking soda, vinegar helps the bread rise and adds fluffiness. Apple cider vinegar or white vinegar works best.
    • Pure Vanilla Extract: Enhances the flavors with a touch of vanilla goodness.
    • All-Purpose Flour: The base of your bread. For a gluten-free version, use a gluten-free all-purpose flour blend.
    • Baking Soda: Leavens the bread, making it light and fluffy.
    • Salt: Balances the sweetness and enhances all the flavors.

    Peanut-Free Peanut Butter Banana Bread

    To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. You can also use other peanut-free butters, such as almond butter or sunflower butter, but the texture might change slightly.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Mix flour, baking soda, and salt in a medium bowl. Set aside.

    dry ingredients to make Vegan Peanut Butter Banana Bread mixed together in a bowl.dry ingredients to make Vegan Peanut Butter Banana Bread mixed together in a bowl.

    Step 2 – Combine Wet Ingredients

    In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.

    Step 3 – Mix Dry and Wet Ingredients

    Add dry ingredients; mix until well combined.

    Step 4 – Pour Into The Loaf Pan

    Pour and spread the batter into the prepared baking pan.

    unbaked Vegan Peanut Butter Banana Bread in a loaf pan.unbaked Vegan Peanut Butter Banana Bread in a loaf pan.

    Step 5 – Bake

    Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at the 30-minute mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and let the bread cool completely in the pan on a wire rack.

    baked Vegan Peanut Butter Banana Bread in a loaf pan.baked Vegan Peanut Butter Banana Bread in a loaf pan.

    Recipe Tips

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.

    Food Allergy Swaps

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.

    Dairy-Free: Use non-dairy milk like soy or oat milk.

    A Vegan Peanut Butter Banana Bread on a plate showing its perfect inside texture.A Vegan Peanut Butter Banana Bread on a plate showing its perfect inside texture.

    Variations & Additions

    • Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
    • Nuts: Add chopped nuts like walnuts or pecans for added crunch.
    • Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.

    Storing and Freezing Instructions

    Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. 

    Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months.

    Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly. 

    Frequently Asked Questions

    Can I use frozen bananas for this recipe?

    Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe.

    How do I know when the bread is done?

    Insert a toothpick into the center. If it comes out clean or with a few crumbs, the bread is done.

    Vegan Peanut Butter Banana Bread slices over a white surface.Vegan Peanut Butter Banana Bread slices over a white surface.

    More Quick Bread Recipes You’ll Love!

    Recipe Card 📖

    sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.sliced Vegan Peanut Butter Banana Bread over a gray serving plate and a bowl and spatula with peanut butter.

    Vegan Peanut Butter Banana Bread

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=g64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen. Every slice bursts with the delicious flavors of banana and peanut butter, making it a real treat. This bread is egg-free, dairy-free, peanut-free, and vegan, making it perfect for anyone with food allergies.

    Prep Time 10 minutes

    Cook Time 1 hour

    Total Time 1 hour 10 minutes

    Servings 12 slices

    Instructions 

    • Adjust the oven rack to the lower-middle position. Preheat the oven to 350º F (180º C). Grease a 9 x 5-inch loaf pan with nonstick baking spray with flour.

    • Mix flour, baking soda, and salt in a medium bowl. Set aside.

    • In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.

    • Add dry ingredients; mix until well combined.

    • Pour and spread the batter into the prepared baking pan.

    • Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at 30 minutes mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

      Bananas: Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid and mash, and then use as instructed in the recipe. Peanut-Butter: To make this recipe peanut-free, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week.  Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months. Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.  Food Allergy Swaps:
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change.
    • Dairy-Free: Use non-dairy milk like soy or oat milk.
      Recipe Tips:
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process.
    • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
    • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the bread cool completely before slicing to maintain its structure.
    • Store properly. Wrap the bread in plastic wrap to keep it from drying out.
      Variations & Additions:
    • Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat.
    • Nuts: Add chopped nuts like walnuts or pecans for added crunch.
    • Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.
     
    I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition

    Calories: 274kcalCarbohydrates: 38gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 1mgSodium: 247mgPotassium: 188mgFiber: 1gSugar: 22gVitamin A: 29IUVitamin C: 2mgCalcium: 37mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Bread

    Cuisine American

    Calories 274

    Keyword banana bread dairy-free egg-free peanut-free Vegan

    [ad_2] Oriana Romero
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  • Weekly Meal Plan June 17, 2024

    Weekly Meal Plan June 17, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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  • Introducing peanut butter during infancy can help protect against a peanut allergy later on, a study finds

    Introducing peanut butter during infancy can help protect against a peanut allergy later on, a study finds

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    Reassuring new evidence suggests that feeding children smooth peanut butter during infancy and early childhood can help reduce their risk of developing a peanut allergy even years later.Compared with avoiding peanuts, starting peanut consumption in infancy – as early as around 4 months of age, as a soft pureed paste, for instance – and continuing regularly to around 5 years old was associated with a 71% reduced rate of peanut allergy among adolescents in the United Kingdom, according to a new study published Tuesday in the journal NEJM Evidence.”I was not entirely surprised because infants in Israel are exposed to peanuts very early and allergy does not appear to emerge in adolescence or adults. This suggests the protection is long-term,” Gideon Lack, professor of pediatric allergy at King’s College London and an author of the study, said in an email about the new findings.Related video above: FDA recently approved asthma drug to mitigate fatal food allergy reactions”Peanut allergy develops very early in most children between six and 12 months of life. If you want to prevent a disease this needs to be done before the disease develops,” Lack said about exposing children to peanuts. “This biological phenomenon is based on an immunological principle known as oral tolerance induction. We have known for many decades that young mice or other experimental animals who are fed foods such as egg or milk or peanut cannot develop these allergies later.”Starting in 2000, the American Academy of Pediatrics recommended delaying the introduction of peanuts until 3 years but then ended that recommendation in 2008.About a decade later, in 2019, the AAP updated its guidance to say that delaying the introduction of allergenic foods doesn’t prevent disease and “there is now evidence that early introduction of peanuts may prevent peanut allergy.”Food allergies have become a growing public health concern in the United States and peanut allergy is estimated to affect about 2% of children in the United States, or nearly 1.5 million people younger than 18. Peanuts are among the food types that can cause the most serious allergic reactions, including the risk of the life-threatening reaction anaphylaxis.”Today’s findings should reinforce parents’ and caregivers’ confidence that feeding their young children peanut products beginning in infancy according to established guidelines can provide lasting protection from peanut allergy,” Dr. Jeanne Marrazzo, director of the US National Institute of Allergy and Infectious Diseases, said in a news release Tuesday. “If widely implemented, this safe, simple strategy could prevent tens of thousands of cases of peanut allergy among the 3.6 million children born in the United States each year.”Related video below: Drug to treat severe food allergies based on Johns Hopkins researchThe new study, called the LEAP-Trio trial, included data on children in the United Kingdom who previously participated as babies in the peanut allergy study called the LEAP trial.That previous study included infants with eczema and egg allergy who were followed through age 5, and it found that at age 5, the prevalence of peanut allergy was about 17% in the group of children who avoided peanuts compared with about 3% in the group that ate peanut products, representing an 81% relative reduction in peanut allergy.The LEAP-Trio trial set out to examine whether that reduced risk of peanut allergy would last into adolescence.About 500 children were assessed again for the LEAP-Trio trial, which looked at the rate of peanut allergy at around age 12.At that age, peanut allergy remained “significantly more prevalent” among the children who originally avoided peanuts, with about 15% having a peanut allergy. Among those who originally consumed peanuts, about 4% had a peanut allergy, the researchers found. They wrote that represents “a 71% reduction in the prevalence of peanut allergy at the LEAP-Trio time point.”But overall, when children started to consume peanuts in infancy and continued to around age 5, this appeared to provide “lasting tolerance” to peanuts into adolescence, according to the researchers, based in the United Kingdom and the United States.The new study findings are “a great reassurance” that early introduction of peanuts not only reduced peanut allergies from developing but that the protection lasted until adolescence even when children stopped eating peanuts consistently after age 5, Dr. Purvi Parikh, an allergist and immunologist at NYU Langone in New York and a spokesperson for the Allergy & Asthma Network, who was not involved in the new research, said in an email Tuesday.”So ideally if there’s no other risk factors we should continue to introduce these allergens early at 4-6 months and continue them consistently until age 5 but after that we don’t need to be as consistent,” Parikh said.She added that introducing peanuts for children at low risk for allergies can be done around 4 to 6 months old under the guidance of a pediatrician, but children with severe eczema and pre-existing egg allergy should see an allergist before early introduction.”Since babies cannot have solids yet it is recommended for it to be a thin consistency similar to breast milk or formula and can be mixed into it to avoid any choking and can start with a small amount and slowly increase as tolerated every 3-4 days,” Parikh said.When introducing peanuts into an infant’s diet, it’s recommended to use smooth peanut butter mixed into a puree and avoid chunks of peanuts that could be choking hazards.”It can generally be said ‘the sooner the better’ for parents, especially in babies with eczema,” Lack said, adding that babies with eczema are at much higher risk of developing food allergies and develop these allergies much earlier in the first year of life.”However, the child needs to be developmentally and neurologically ready to eat solid foods and be able to coordinate chewing and swallowing without a risk of choking. Most babies will be able to start weaning between four and six months of age but each baby is an individual and needs to be assessed individually,” he said. “Also, the foods should be given as a soft puree to facilitate swallowing and reduce the risk of choking. We do not recommend introducing solids before three months of age.”The finding that early peanut introduction induces tolerance has been support by other previous studies, too, but introducing your child to peanuts should be a shared decision with your pediatrician, according to Dr. Daniel DiGiacomo, a pediatric immunologist at K. Hovnanian Children’s Hospital at Jersey Shore University Medical Center in Neptune, New Jersey, who was not involved in the new study.”The current expert opinion is to utilize a shared-decision making approach for food introduction once the infant is developmentally ready, and has tolerated a couple of other complementary foods without issue,” DiGiacomo said in an email Tuesday.”I usually start off slowly introducing a pea sized amount, doubling the amount every day until you get to an age appropriate serving size (or at least 2 teaspoons). Then continue this in the diet several times per week,” he said. “I typically have the family mix the nut butter in a tolerated puree to the correct consistency, they can also dissolve peanut puffs (if doing peanut) in water, or make a peanut sauce out of powdered peanut butter or peanut flour. Again, we review the proper consistency and start slow with instructions to stop and contact your allergist if there are any concerns.”

    Reassuring new evidence suggests that feeding children smooth peanut butter during infancy and early childhood can help reduce their risk of developing a peanut allergy even years later.

    Compared with avoiding peanuts, starting peanut consumption in infancy – as early as around 4 months of age, as a soft pureed paste, for instance – and continuing regularly to around 5 years old was associated with a 71% reduced rate of peanut allergy among adolescents in the United Kingdom, according to a new study published Tuesday in the journal NEJM Evidence.

    “I was not entirely surprised because infants in Israel are exposed to peanuts very early and allergy does not appear to emerge in adolescence or adults. This suggests the protection is long-term,” Gideon Lack, professor of pediatric allergy at King’s College London and an author of the study, said in an email about the new findings.

    Related video above: FDA recently approved asthma drug to mitigate fatal food allergy reactions

    “Peanut allergy develops very early in most children between six and 12 months of life. If you want to prevent a disease this needs to be done before the disease develops,” Lack said about exposing children to peanuts. “This biological phenomenon is based on an immunological principle known as oral tolerance induction. We have known for many decades that young mice or other experimental animals who are fed foods such as egg or milk or peanut cannot develop these allergies later.”

    Starting in 2000, the American Academy of Pediatrics recommended delaying the introduction of peanuts until 3 years but then ended that recommendation in 2008.

    About a decade later, in 2019, the AAP updated its guidance to say that delaying the introduction of allergenic foods doesn’t prevent disease and “there is now evidence that early introduction of peanuts may prevent peanut allergy.”

    Food allergies have become a growing public health concern in the United States and peanut allergy is estimated to affect about 2% of children in the United States, or nearly 1.5 million people younger than 18. Peanuts are among the food types that can cause the most serious allergic reactions, including the risk of the life-threatening reaction anaphylaxis.

    “Today’s findings should reinforce parents’ and caregivers’ confidence that feeding their young children peanut products beginning in infancy according to established guidelines can provide lasting protection from peanut allergy,” Dr. Jeanne Marrazzo, director of the US National Institute of Allergy and Infectious Diseases, said in a news release Tuesday. “If widely implemented, this safe, simple strategy could prevent tens of thousands of cases of peanut allergy among the 3.6 million children born in the United States each year.”

    Related video below: Drug to treat severe food allergies based on Johns Hopkins research

    The new study, called the LEAP-Trio trial, included data on children in the United Kingdom who previously participated as babies in the peanut allergy study called the LEAP trial.

    That previous study included infants with eczema and egg allergy who were followed through age 5, and it found that at age 5, the prevalence of peanut allergy was about 17% in the group of children who avoided peanuts compared with about 3% in the group that ate peanut products, representing an 81% relative reduction in peanut allergy.

    The LEAP-Trio trial set out to examine whether that reduced risk of peanut allergy would last into adolescence.

    About 500 children were assessed again for the LEAP-Trio trial, which looked at the rate of peanut allergy at around age 12.

    At that age, peanut allergy remained “significantly more prevalent” among the children who originally avoided peanuts, with about 15% having a peanut allergy. Among those who originally consumed peanuts, about 4% had a peanut allergy, the researchers found. They wrote that represents “a 71% reduction in the prevalence of peanut allergy at the LEAP-Trio time point.”

    But overall, when children started to consume peanuts in infancy and continued to around age 5, this appeared to provide “lasting tolerance” to peanuts into adolescence, according to the researchers, based in the United Kingdom and the United States.

    The new study findings are “a great reassurance” that early introduction of peanuts not only reduced peanut allergies from developing but that the protection lasted until adolescence even when children stopped eating peanuts consistently after age 5, Dr. Purvi Parikh, an allergist and immunologist at NYU Langone in New York and a spokesperson for the Allergy & Asthma Network, who was not involved in the new research, said in an email Tuesday.

    “So ideally if there’s no other risk factors we should continue to introduce these allergens early at 4-6 months and continue them consistently until age 5 but after that we don’t need to be as consistent,” Parikh said.

    She added that introducing peanuts for children at low risk for allergies can be done around 4 to 6 months old under the guidance of a pediatrician, but children with severe eczema and pre-existing egg allergy should see an allergist before early introduction.

    “Since babies cannot have solids yet it is recommended for it to be a thin consistency similar to breast milk or formula and can be mixed into it to avoid any choking and can start with a small amount and slowly increase as tolerated every 3-4 days,” Parikh said.

    When introducing peanuts into an infant’s diet, it’s recommended to use smooth peanut butter mixed into a puree and avoid chunks of peanuts that could be choking hazards.

    “It can generally be said ‘the sooner the better’ for parents, especially in babies with eczema,” Lack said, adding that babies with eczema are at much higher risk of developing food allergies and develop these allergies much earlier in the first year of life.

    “However, the child needs to be developmentally and neurologically ready to eat solid foods and be able to coordinate chewing and swallowing without a risk of choking. Most babies will be able to start weaning between four and six months of age but each baby is an individual and needs to be assessed individually,” he said. “Also, the foods should be given as a soft puree to facilitate swallowing and reduce the risk of choking. We do not recommend introducing solids before three months of age.”

    The finding that early peanut introduction induces tolerance has been support by other previous studies, too, but introducing your child to peanuts should be a shared decision with your pediatrician, according to Dr. Daniel DiGiacomo, a pediatric immunologist at K. Hovnanian Children’s Hospital at Jersey Shore University Medical Center in Neptune, New Jersey, who was not involved in the new study.

    “The current expert opinion is to utilize a shared-decision making approach for food introduction once the infant is developmentally ready, and has tolerated a couple of other complementary foods without issue,” DiGiacomo said in an email Tuesday.

    “I usually start off slowly introducing a pea sized amount, doubling the amount every day until you get to an age appropriate serving size (or at least 2 teaspoons). Then continue this in the diet several times per week,” he said. “I typically have the family mix the nut butter in a tolerated puree to the correct consistency, they can also dissolve peanut puffs (if doing peanut) in water, or make a peanut sauce out of powdered peanut butter or peanut flour. Again, we review the proper consistency and start slow with instructions to stop and contact your allergist if there are any concerns.”

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  • Easy Eggless Peanut Butter Cookies

    Easy Eggless Peanut Butter Cookies

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    These Easy Eggless Peanut Butter Cookies are thick and soft with a melt-in-your-mouth center. They’re easy to make with simple ingredients and packed with that irresistible peanut flavor we all love.

    The Best Easy Peanut Butter Cookies Without Eggs!

    These Easy Eggless Peanut Butter Cookies boast a thick, soft texture with a melt-in-your-mouth center. They’re everything you want in a peanut butter cookie and more!

    Unlike some cookie recipes that require chilling the dough, these cookies can be baked right away. That means you can have warm, freshly baked cookies on your table in under 30 minutes. And everything you need is likely already in your pantry.

    Prepare yourself for a burst of peanut flavor in every bite. These cookies are loaded with that rich, nutty taste we all adore. These cookies are the epitome of indulgence.

    Eggless Peanut Butter Cookies on a white plate.

    What To Love About This Recipe

    Quick and Easy: Let’s face it, we’re all busy, right? These cookies are so quick and easy to make that you’ll enjoy freshly baked cookies in under 30 minutes!

    Simple Ingredients: Everything you need is probably already in your pantry – Only 10 ingredients!

    No Chilling Needed: This recipe does not require chilling. Just mix the dough, scoop, and bake. It’s that simple!

    They’re Sooo Soft: Imagine sinking your teeth into a warm, soft cookie with a melt-in-your-mouth center. That’s what you get with these cookies.

    Classic Criss-Cross Design: Is there anything more adorable than the criss-cross pattern on top of peanut butter cookies? It’s like a little love note baked right in. Plus, it helps the cookies bake evenly, so it’s both cute and functional!

    Incredible Texture: These cookies have a slightly crispy edge, a soft and tender center, and a crumbly exterior.

    Bursting with Peanut Butter Flavor: If you’re a peanut butter fan (who isn’t?), you’ll love these cookies. They’re packed with that rich, nutty flavor that peanut butter lovers adore.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Eggless Peanut Butter Cookies with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • All-purpose flour: Provides structure to the cookies. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. 
    • Baking soda and baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend halving the amount.
    • Creamy peanut butter: It is the star of the show, giving the cookies their unmistakable peanut flavor and rich texture. Read tips below to make peanut-free peanut butter cookies.
    • Butter: Adds moisture and richness to the cookies. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
    • Granulated sugar and brown sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
    • Cream cheese: Adds tenderness to the cookies and enhances the flavor. Use the full-fat version that comes in blocks.
    • Vanilla extract: Provides a warm, aromatic flavor that complements the peanut butter. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!

    Peanut-Free Peanut Butter Cookies

    To make peanut-free peanut butter cookies, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. The cookies spread a bit more and are somewhat sandier/crumblier.

    peanut free peanut butter and skippy peanut butter jars

    Process Overview: How To Make Classic Peanut Butter Cookies Without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Mix Dry Ingredients

    Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

    dry ingredients to make Eggless Peanut Butter Cookies in a bowl.

    Step 2 – Cream Butters and Sugars Together

    Using an electric hand mixer or a stand mixer, cream the peanut butter, sugars, cream cheese, and vanilla at medium speed until light and fluffy, for about 5 minutes. Beat in the milk. Scrape down the sides and bottom of the bowl as needed.

    wet ingredients to make egg-free Peanut Butter Cookie dough on a mixer's bowl.

    Step 3 – Add Mix Ingredients

    Reduce the speed to low and gradually beat in the flour mixture; mix until combined.

    Step 4 – Rolls and Coat

    Shape tablespoonfuls of the dough into balls, about 2 tablespoons of dough each. Place the remaining sugar into a bowl. Roll cookie dough into balls in the sugar and place them 2 inches apart on the prepared baking sheets. Use a fork to make a crisscross indent on top of each cookie.

    Pro-Tip: Reshape the cookies! After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie.

    Step 5 – Bake

    Bake, one baking sheet at a time, for 8 to 10 minutes, or until very lightly browned on the sides. The centers will look very soft. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely

    baked Eggless Peanut Butter Cookies in a baking sheet.

    Recipe Tips

    • Measure accurately: Baking is a science, so be sure to measure your ingredients accurately for the best results.
    • Room temperature ingredients: Make sure your butter and cream cheese are at room temperature for easier mixing and better incorporation into the dough.
    • Don’t overmix: Mix the dough until just combined. Overmixing can lead to tough cookies.
    • Uniform size: Use a cookie scoop or tablespoon to ensure your cookies are the same size for even baking.
    • Reshape the cookies: After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie.
    • Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.

    Food Allergy Swaps

    Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese.  There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.

    Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.

    Peanut-Free: To make peanut-free peanut butter cookies, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. The cookies spread a bit more and are somewhat sandier/crumblier.

    Eggless Peanut Butter Cookies in a a plate over a pink surface with peanut butter, spatula and a glass of milk on the side.

    Variations & Additions

    • Peanut Butter and Jelly Thumbprints: Make an indentation in the center of each cookie and fill with your favorite jam or jelly before baking.
    • Peanut Butter Blossoms: Press a chocolate kiss into the center of each cookie immediately after removing them from the oven. Check out my Eggless Peanut Butter Blossom Cookies recipe.
    • Chocolate Chip Peanut Butter Cookies: Fold in a cup of chocolate chips into the dough for an irresistible chocolatey twist. You can also add peanut butter chips.

    Storing and Freezing Instructions

    To store, keep the cookies in an airtight container at room temperature for up to 7 days.

    Freeze Baked Cookies: If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months. Thaw at room temperature before enjoying.

    Freeze Unbaked Cookie Balls: Cookie dough balls that haven’t been coated in sugar can be frozen successfully for up to 3 months. When ready to bake, allow the frozen dough balls to sit at room temperature for 30 minutes. Roll them in sugar, create a crisscross pattern with a fork, and bake for another minute. There’s no need to thaw them completely beforehand.

    Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days.

    Frequently Asked Questions

    Can I make these cookies ahead of time?

    Yes, you can! You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days.

    Can I use natural peanut butter?

    While you can use natural peanut butter, keep in mind that it may affect the texture of the cookies slightly. Natural peanut butter tends to be runnier, so your cookies may spread more during baking.

    Can I omit the cream cheese?

    For best result, I do not recommend omitting the cream cheese.  

    Can you make peanut butter cookies without peanut butter?

    Yes, you can make peanut butter cookies without peanut butter! While it might sound a bit contradictory, there are alternatives for those with peanut allergies, such as almond butter, sunflower seed butter, or soy nut butter.

    Can I skip rolling the cookies in sugar?

    Yes, you can skip rolling the cookie balls in sugar if you wish, with no other changes.

    Can I double or triple this recipe?

    Yes, you can. Make sure our mixer can handle the added volume; if not, I recommend making the batches separately.

    one egg-free Peanut Butter Cookie cut in half showing its soft and thick texture.

    Recipe Card 📖

    Eggless Peanut Butter Cookies on a plate.

    Easy Eggless Peanut Butter Cookies

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Easy Eggless Peanut Butter Cookies are thick and soft with a melt-in-your-mouth center. Not only are they easy to make with simple ingredients, but they’re also packed with that irresistible peanut flavor we all love.

    Prep Time 15 minutes

    Cook Time 10 minutes

    Total Time 25 minutes

    Servings 16 cookies

    Instructions 

    • Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

    • Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

    • Using an electric hand mixer or a stand mixer, cream the peanut butter and butter, for 2 minutes. Then add sugars, cream cheese, and vanilla on medium speed until light and fluffy, about 3 – 5 minutes. Scrape down the sides and bottom of the bowl as needed.

    • Reduce the speed to low and gradually beat in the flour mixture; mix until combined.

    • Shape tablespoonfuls of the dough into balls, about 2 tablespoons of dough each. Place the about 1/4 cup of granulated sugar into a bowl. Roll the cookie dough balls into the sugar and place them 2 inches apart on the prepared baking sheets. Use a fork to make a crisscross indent on top of each cookie.

    • Bake for 8 to 10 minutes, or until very lightly browned on the sides. The centers will look very soft. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

      Store: Keep the cookies in an airtight container at room temperature for up to 7 days. Freeze Baked Cookies: If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months. Thaw at room temperature before enjoying. Freeze Unbaked Cookie Balls: Cookie dough balls that haven’t been coated in sugar can be frozen successfully for up to 3 months. When ready to bake, allow the frozen dough balls to sit at room temperature for 30 minutes. Roll them in sugar, create a crisscross pattern with a fork, and bake for another minute. There’s no need to thaw them completely beforehand. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Food Allergy Swaps:
    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese.  There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
    • Peanut-Free: To make peanut-free peanut butter cookies, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. The cookies spread a bit more and are somewhat sandier/crumblier.
      Variations & Additions:
    • Peanut Butter and Jelly Thumbprints: Make an indentation in the center of each cookie and fill it with your favorite jam or jelly before baking.
    • Peanut Butter Blossoms: Press a chocolate kiss into the center of each cookie immediately after removing them from the oven. Check out my Eggless Peanut Butter Blossom Cookies recipe.
    • Chocolate Chip Peanut Butter Cookies: Fold in a cup of chocolate chips into the dough for an irresistible chocolatey twist. You can also add peanut butter chips.
      Recipe Tips:
    • Measure accurately: Baking is a science, so be sure to measure your ingredients accurately for the best results.
    • Room temperature ingredients: Make sure your butter and cream cheese are at room temperature for easier mixing and better incorporation into the dough.
    • Don’t overmix: Mix the dough until just combined. Overmixing can lead to tough cookies.
    • Uniform size: Use a cookie scoop or tablespoon to ensure your cookies are the same size for even baking.
    • Reshape the cookies: After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie.
    • Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Calories: 224kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 18mgSodium: 187mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 217IUCalcium: 28mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Dessert

    Cuisine American

    Calories 224

    Keyword cookies peanut butter recipe

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  • Peanut Butter Eggs

    Peanut Butter Eggs

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    Peanut Butter Eggs are the perfect no-bake Easter treat.

    Creamy and a little crunchy, chocolate-dipped peanut butter eggs will bring smiles to all your favorite “some-bunnies!”

    This easy homemade version is budget-friendly and fun for the whole family. Tuck them into Easter baskets for a sweet surprise.

    stack of Peanut Butter Eggs with one in half on the top

    Ingredients for Peanut Butter Eggs

    • This homemade Peanut Butter Eggs recipe is made with basic pantry ingredients.
    • Just like copycat Reese’s peanut butter cups, these come together quickly.

    Chocolate – Use a bar of good quality chocolate for the best results (milk or dark chocolate). Semi-sweet chocolate works well, too.

    Peanut Butter – Stick with classic creamy or crunchy varieties of peanut butter. Natural peanut butter and other kinds of nut butter may not set up properly.

    Graham Crumbs – Graham crumbs give just the right texture and help the eggs to hold their shape.

    Powdered Sugar – Powdered sugar sweetens the eggs and adds texture.

    Variations – Make your own signature treat using mix-ins and fun toppings! Some chopped roasted peanuts or a sprinkle of flaky sea salt will add fancy flavor to peanut butter eggs!

    How to Make Peanut Butter Eggs

    Fast and fun peanut butter eggs will be a new Easter tradition!

    1. Mix peanut butter, powdered sugar, graham crumbs, and salt until combined.
    2. Shape dough into egg shapes and refrigerate.
    3. Melt chocolate per directions below.
    4. Dip eggs into melted chocolate and chill them on parchment paper in the refrigerator until set.

    Tips

    • Melt chocolate in the microwave at 60% power, stirring every 30 seconds.
    • Tempered chocolate take a little more time and effort, but ensures the best results. Make sure your bowls, spoons, and spatulas are dry or the chocolate can “seize up”.
    • Use two forks when dipping to allow the chocolate to drain off and minimize chocolate pooling around the eggs.
    • Keep leftover peanut butter eggs in an airtight container for up to 2 days, or in the refrigerator for up to 2 weeks.
    • Freeze them for up to 3 months and thaw at room temperature for 1 hour.

    Did your family enjoy this Peanut Butter Eggs recipe? Be sure to leave a comment and rating below!

    plated Peanut Butter Eggs with mini eggsplated Peanut Butter Eggs with mini eggs
    5 from 1 vote↑ Click stars to rate now!
    Or to leave a comment, click here!

    Peanut Butter Eggs

    These fun Easter treats are part candy, part cookie, and delicious all over!

    Prep Time 20 minutes

    Chill time (2) 50 minutes

    Total Time 1 hour 10 minutes

    • In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Mix with a hand mixer until combined.

    • Scoop 1 tablespoon of dough and roll it into a ball, gently flatten it and shape it into an egg shape. Place on the prepared pan and chill for 20 minutes.

    • Meanwhile, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.

    • Working quickly, dip each peanut butter egg into the chocolate to coat, allow excess to drip off and place it on a clean piece of parchment paper.

    • Refrigerate 30 minutes or until set. Drizzle with additional chocolate if desired.

    • Do not overheat the chocolate. Remove from heat before it is completely melted and continue to stir until it is completely melted.
    • Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American
    Peanut Butter Eggs on a plate with writingPeanut Butter Eggs on a plate with writing
    close upon Peanut Butter Eggs with writingclose upon Peanut Butter Eggs with writing
    Peanut Butter Eggs with one in half with a titlePeanut Butter Eggs with one in half with a title
    Peanut Butter Eggs on a plate and in a stack with a titlePeanut Butter Eggs on a plate and in a stack with a title


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  • Delicious Peanut Butter Chicken Recipe [+Video] – Oh Sweet Basil

    Delicious Peanut Butter Chicken Recipe [+Video] – Oh Sweet Basil

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    Looking for a new and tasty chicken recipe? Look no further! This peanut butter chicken dish is easy to make and full of flavor. Try it out tonight!

    I kind of have this thing for peanut sauce (hello, Thai peanut noodles with chicken!) and it’s grown even greater in my life because of my friend Kerri! She makes the most amazing peanut chicken with this mango cucumber salsa over the top and we might totally have to convince her to share the recipe on the blog because I can’t stop making all things peanut butter sauce after eating dinner at her house.

    So this chicken recipe is totally different than hers. It’s kind of a fun takeout Feik out that even your pickiest of eaters should love. Heck it’s like a peanut butter sandwich, or I guess not. I mean it is chicken, but you see what I’m saying.

    Introduction: Why is This Recipe a Must Try

    Peanut chicken is great for busy weeknights because you can have dinner on the table in less than 30 minutes.

    The peanut sauce is to die for! The flavor is so addicting!

    Peanut chicken is super family friendly. The flavors are familiar for children but elevated at the same time to satisfy adult palates.

    This recipe is perfect for meal prep. You can make the chicken and then portion it out into containers with rice or noodles to eat for lunches or dinner all week.

    a photo of a large white bowl full of saucy peanut butter chicken topped with chopped peanuts and cilantro.

    Ingredients for Peanut Chicken

    Sometimes when I see a recipe that leans in the direction of Asian cuisine, I get worried that the ingredients are going to be random and hard to find. This is not the case with this recipe! All the ingredients are easy to find, affordable, and pantry friendly so once you get them, they will last forever. Here is what you will need:

    For the Chicken

    • Chicken Thighs: boneless, skinless
    • Soy Sauce: low sodium
    • Canola Oil: or olive oil works great too
    • Garlic: fresh and finely minced
    • Ginger: fresh is preferred
    a photo of a large bowl full of uncooked chicken thigh chunks and small bowl of soy sauce on the side.a photo of a large bowl full of uncooked chicken thigh chunks and small bowl of soy sauce on the side.

    For the Sauce

    • Peanut Butter: we had the best results with natural pb
      • PRO TIP: If you have a peanut allergy, almond butter works great in this recipe too!
    • Hoisin Sauce: thick, sweet and salty and found by the soy sauce at the grocery store
    • Crushed Tomatoes: we love the brand Cento but any brand works great
    • Chicken Stock: helps thin out the sauce while adding flavor
    • Sesame Oil: gives that signature Asian flavor to the dish
      • PRO TIP: Don’t use sesame oil to sauté the chicken. The flavor will be too overpowering. Sesame oil is best in small quantities!
    • Honey: adds natural sweetness
    • White Vinegar: adds acidity and flavor
    • Ground Cumin: adds flavor
    • Ground Coriander: adds flavor
    • Red Pepper Flakes: adds a tiny bit of heat
    • Cilantro: fresh and minced for garnish
    • Peanuts: chopped for garnish

    The measurements for all the ingredients are listed in the recipe card at the end of the post so keep scrolling for all the details!

    a photo of several small containers of all the different ingredients for peanut saucea photo of several small containers of all the different ingredients for peanut sauce

    Step By Step Instructions

    1. Prep: cut the chicken into bite-sized pieces and get them marinating in the soy sauce while you make the peanut sauce.
    2. Mix: stir all the ingredients together for the sauce in a medium bowl
    3. Cook: heat oil in a large skillet and then add the chicken moving it around until it is in a single layer
    4. Flip: let the chicken cook for a few minutes and then flip the pieces and let them cook a few minutes more then add the garlic and ginger
    5. Pour: add the peanut butter sauce and let it simmer and season to taste with salt
      • PRO TIP: If you have the time, let the chicken simmer on the lowest heat setting for about 2 hours. The chicken will be so tender and extra flavorful!
    6. Serve: add chopped peanuts and minced cilantro and serve over rice or noodles

    All of the instructions in full detail can be found in the recipe card at the end of this post. You can also print or save the recipe there.

    How to Make Peanut Butter Chicken Video

    a photo of a bowl full of uncooked chicken thigh chunks marinating in soy sauce.

    Health Benefits of Peanut Butter

    Peanut butter has many health benefits. It helps maintain good cholesterol, blood sugar, and blood pressure which all lower the risk of heart disease. Peanut butter also contains omega-6 fatty acid and many important nutrients, including vitamin E, magnesium, iron, selenium and vitamin B6, not to mention it is a great source of plant based protein!

    What Type of Peanut Butter to Use

    We prefer to use natural because then you are pretty much just getting ground up peanuts. Sometimes natural peanut butter includes salt but you can buy salt free varieties. Pay attention to the food labels for ingredients in the products you buy! If you get regular peanut butter, you’re likely getting several other added ingredients like sugar and oil.

    a photo of a large skillet full of chicken chunks being simmered in a thick peanut butter sauce topped with fresh cilantro and chopped peanuts

    Can I Use Chicken Breasts Instead?

    Yes, absolutely! I’ve found that thicken thighs have more flavor, but chicken breasts can definitely be substituted. Cut the chicken breasts into bite size pieces and follow the same instructions in the recipe card.

    What to Serve with Peanut Butter Chicken

    Like most main dishes in Asian cuisine, we love to serve this chicken dish over simple white rice. It tastes amazing over brown rice as well. Easy and nothing fancy!

    It also goes great with rice noodles, like we use in our one pan Asian shrimp noodles! If you don’t have rice noodles, then angel hair pasta or spaghetti works great too. You could also use Udon or Yakisoba noodles or even zoodles to go low carb!

    Vegetables always make a great side dish like the simple broccoli salad shown in these images! Something like sauteed snap peas or a grilled asparagus would be great! Our Asian cucumber salad would also be another excellent option!

    a photo of a large bowl full of peanut butter chicken with a broccoli salad on the side and topped with peanuts and cilantro.

    Chicken Satay Sauce

    This is not technically a chicken satay sauce. Satay sauce is made with coconut milk and fewer spices, but it is very similar to peanut butter sauce.

    Can I Make This Recipe in an Instant Pot or Slow Cooker?

    I would actually stick to the stove top for this recipe. The caramelization on the chicken brings all the flavors and that is best achieved on the stove. If you’re in a bind and need to use a different cooking method, try our slow cooker garlic chicken or our Instant Pot honey chicken!

    Storage Tips

    Store peanut butter chicken in an airtight container in the refrigerator. It will keep for 4-5 days.

    This chicken also freezes really well. Let it cool completely and then place in a freezer safe container. It will keep for up to 3 months.

    To reheat peanut butter chicken, you can use the microwave or the stove top. If I have the time, I prefer the stove top, especially if I’m heating up more than one serving. If it’s just me warming some up for lunch, I toss it in the microwave.

    a photo of a serving of peanut butter chicken topped with cilantro and chopped peanuts with a side of broccoli salad

    Skip the Chinese takeout and make peanut butter chicken at home! This recipe is easy and family friendly making it a fantastic weeknight meal! Everyone needs a new chicken dinner recipe in their rotation!

    More Easy Asian Chicken Recipes to Try:

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Total Time: 25 minutes

    Prevent your screen from going dark

    • Cut the chicken thighs into bite-sized pieces and put them into a large bowl. Add the soy sauce and mix until the pieces are all coated. Set aside the oil, garlic and ginger for the chicken in a minute.

      8 Chicken Thighs, 3 Tablespoons Low Sodium Soy Sauce

    • Set the chicken aside while you make the sauce.

    • In a medium-sized mixing bowl, whisk together all of the peanut butter sauce ingredients.

      1/2 Cup Natural Peanut Butter, 1 1/2 Tablespoons Hoisin Sauce, 15 Ounce Can Crushed Tomatoes, 1 Cup Chicken Stock, 1/4 teaspoon Sesame Oil, 1 Tablespoon Honey, 2 teaspoons White Vinegar, 1 teaspoon Ground Cumin, Pinch Red Pepper Flakes, 1 teaspoon Ground Coriander

    • Heat the oil in a large, non-stick pan over medium-high heat. Pour the chicken into the pan (careful, it will splatter) and move the chicken around so that it is in a single layer.

      1 Tablespoon Canola Oil

    • Let it cook undisturbed for 5 minutes then turn the chicken pieces over and let them cook for another 5 minutes.

    • Add the garlic and ginger and cook for 1 more minute.

      3 Cloves Garlic, 2 teaspoons Fresh Ginger

    • Pour the peanut butter sauce into the pan and let it cook until it begins to thicken a little, about 3 minutes. Season to taste with salt and serve over rice with a little minced cilantro and chopped peanuts. Serve with Asian Cucumber Salad.

      Cilantro, Peanuts

    Serving: 1cupCalories: 421kcalCarbohydrates: 17gProtein: 23gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 566mgPotassium: 355mgFiber: 1gSugar: 9gVitamin A: 89IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg

    Author: Sweet Basil

    Course: 50 + Best Easy Asian Recipes, Mom’s Best 100 Easy Chicken Recipes, Over 500 Family Dinner Recipes Ideas

    Cuisine: Asian

    Recommended Products

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  • WTF Fun Fact 13679 – Turning Peanut Butter into Diamonds

    WTF Fun Fact 13679 – Turning Peanut Butter into Diamonds

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    There’s a way of turning peanut butter into diamonds. Yep – your go-to sandwich spread can actually be turned into one of the most coveted gemstones on Earth.

    So, why isn’t everyone making diamonds in their kitchen?

    The Science of Sparkle

    At the heart of this astonishing fact is the basic science of how diamonds are formed. Diamonds are made of carbon, arranged in a crystal structure under extreme heat and pressure. This process typically occurs naturally over billions of years, deep within the Earth’s mantle. This is where conditions are just right for carbon atoms to bond in a way that creates diamonds.

    Peanut butter, believe it or not, is also rich in carbon. When subjected to intense pressures and temperatures similar to those found deep within the Earth, the carbon within peanut butter can theoretically rearrange into diamond structures. Scientists achieve this through a process called high-pressure high-temperature (HPHT) synthesis. This uses specialized equipment to mimic the extreme conditions necessary for diamond formation.

    Turning Peanut Butter into Diamonds

    Before you start eyeing your jar of peanut butter as a potential gold mine, it’s crucial to understand that creating diamonds from peanut butter is not a simple or efficient process. The transformation requires sophisticated machinery capable of generating pressures over a million times the atmospheric pressure at Earth’s surface, along with temperatures exceeding 2,000 degrees Celsius (about 3,632 degrees Fahrenheit).

    The process starts by placing a source of carbon—in this case, peanut butter—into the core of a press designed specifically for HPHT synthesis. The peanut butter is then subjected to these extreme conditions, where the carbon atoms begin to break down and reassemble into the crystalline structure of a diamond.

    Why Peanut Butter?

    You might wonder, with many sources of carbon available, why choose peanut butter? The answer lies partly in the novelty and the proof of concept. Scientists have experimented with various carbon sources. They’ve tried to demonstrate the versatility of the HPHT process and its ability to create diamonds from unexpected materials.

    Peanut butter, as a common household item rich in carbon, is just one fascinating example. It’s amazing how ordinary elements can be transformed into extraordinary substances under the right conditions.

    Moreover, the process highlights the fundamental principle that diamonds are, at their core, just a form of carbon. Whether derived from the depths of the Earth, a lab, or a jar of peanut butter, the end product is a testament to the remarkable adaptability and transformational capabilities of carbon atoms.

    Good Luck Turning Peanut Butter into Diamonds

    Turning peanut butter into diamonds is more of a scientific curiosity than a practical diamond-producing method. It does offer a glimpse into the future possibilities of synthetic diamond production. As technology advances, the ability to create diamonds from various carbon sources could have implications for industries ranging from jewelry to manufacturing to technology.

     WTF fun facts

    Source: “Geophysicists Are Turning Peanut Butter Into Diamond Gemstones” — Popular Science

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  • Costa Rica’s CBD Craze: 333 Ways to Chill, Heal, and Indulge – Medical Marijuana Program Connection

    Costa Rica’s CBD Craze: 333 Ways to Chill, Heal, and Indulge – Medical Marijuana Program Connection

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    1. The CBD Boom in Costa Rica: A Growing Trend

    Costa Rica is riding a green wave, and no, it’s not just the lush rainforests. The country’s CBD market is booming, with an impressive 333 products now registered. This isn’t just a fad; it’s a full-blown lifestyle revolution, encompassing everything from munchies to magic potions.

    2. A Feast of Choices: CBD-Infused Edibles

    In Costa Rica, CBD isn’t just a health supplement; it’s a culinary delight. With 257 food products registered, the options are as varied as the country’s biodiversity. Imagine sipping on CBD-infused drinks, nibbling on chocolates, gorging on gummies, or spreading CBD peanut butter on your morning toast. From coffees to brownies, the CBD-infused menu is as enticing as it is vast.

    3. CBD Cosmetics: Beauty with Benefits

    Move over, traditional skincare! Costa Rica’s CBD cosmetic range is redefining beauty regimes. Imagine slathering your skin with CBD gels, creams, serums, and even lipsticks. These aren’t just vanity products; they’re packed with moisturizing, antioxidant, antimicrobial, and anti-inflammatory properties. It’s beauty that heals.

    4. Cutting-Edge Wellness: Nano Aqua’s CBD Water

    Innovation is the name of the game in Costa Rica’s CBD market. Take Nano Aqua’s CBD-infused water, for instance. This isn’t your average flavored water; it’s a technological marvel, enhanced with nanotechnology for superior absorption. Brewed in the heart of…

    Original Author Link click here to read complete story..

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  • THREE INGREDIENT EASY PEANUT BUTTER COOKIES

    THREE INGREDIENT EASY PEANUT BUTTER COOKIES

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    If you like easy recipes, these are for you! These 3-Ingredient Peanut Butter Cookies are so simple and so good! With peanut butter, sugar, and an egg, you will have a wonderful cookie!

    3-ingredient peanut butter cookies3-ingredient peanut butter cookies

    If you love easy cookie recipes, you need to check out this Butterfinger version. Just as easy and so good! You may also want to try these 3-Ingredient Coconut Macaroons. They are so good and go great with these cookies if you are serving them for a group.

    ❤️WHY WE LOVE THIS RECIPE

    It’s so simple and you can make up the dough in less than a minute and the cookies are delicious. Some “super simple” recipes don’t bring an amazing taste but this recipe does, plus its been around a very long time. My mother used to make these for us 40 years ago, when we were on the farm. Everyone loves them and is always surprised when you tell them they are only 3 ingredients!

    🍴KEY INGREDIENTS

    • Crunchy peanut butter (I use the extra crunchy because I like the nuts but you can use the smooth, too.
    • Egg
    • Sugar

    SWAPS

    If you want some cool swaps and additions, read the comments on this recipe. Some people add vanilla and marshmallows. We have made them with Splenda and they came out delicious!

    🍽️HOW TO MAKE

    These are so simple since they are only 3 ingredients!

    COOKING STEPS

    Step 1
    Mix all ingredients, roll into balls about the size of a walnut and flatten. Can sprinkle with sugar.

    ⭐TIP

    Always preheat your oven when baking cookies and leave 2 inches between each cookie on the sheet. Here are some more cookie baking tips! All ovens vary, don’t over cook them!

    RECIPE VARIATIONS

    I don’t suggest doubling this recipe, I would just make the dough again. It takes nothing to make it up, about a minute, and then you know the consistency is always correct.

    ❓FREQUENTLY ASKED QUESTIONS

    Are these considered gluten free?

    Yes, they are.

    Can these 3 ingredient peanut butter cookies be made with Splenda?

    Yes, you can, and they work very well with Splenda.

    3-ingredient peanut butter cookies3-ingredient peanut butter cookies

    STORING

    We store these cookies in an airtight container, and they will keep for a while!

    Gingersnap Cookies

    These cookies are some of our favorites! We have been making them for years!

    SERVING SIZE

    These make 22-24 cookies, depending on how big you make them.

    3- Ingredient Peanut Butter Cookies

    Leigh Walkup

    These 3-Ingredient Peanut Butter Cookies have been around for a very long time. They are absolutely delicious and so easy to make. Save these wonderful peanut butter cookies!

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Course Dessert

    Cuisine American

    • 1 cup crunchy peanut butter I use the extra crunchy because I like the nuts but you can use the smooth, too.
    • 1 egg
    • 1 cup sugar
    • Mix all ingredients, roll into balls about the size of a walnut and flatten. Can sprinkle with sugar.

    • Bake at 375 degrees for 10 to 12 minutes.

    I have made these cookies using Splenda and they are just as good.
    I wouldn’t try doubling the recipe, just make the dough again. It takes about a minute to mix up and then you will be sure to have the correct consistency of the 3 ingredients. 

    Keyword Three Ingredient Peanut Butter Cookies

    Let us know by commenting below!

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    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.


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  • My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

    My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

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    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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    Amelia Rampe

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  • Easy Buckeye Recipe

    Easy Buckeye Recipe

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    This Buckeye recipe is the star of every cookie plate.

    Buckeyes are a delicious no-bake peanut butter ball dipped in chocolate.

    If you like peanut butter cups, you’ll love these easy treats!

    What is a Buckeye?

    A Buckeye is a popular no-bake treat, inspired by Ohio’s famous state tree, which is considered lucky. These buckeye candies resemble the nuts that grow on a buckeye tree.

    These are chocolate-dipped peanut butter balls, known for being delicious are simple to make! A creamy peanut butter ball is dipped partway in rich chocolate. Perfect for anyone who loves a sweet, easy-to-make dessert and a welcome addition to your Christmas cookie plate.

    Ingredients in Buckeyes

    Sometimes called ‘peanut butter balls’ or ‘buckeye cookies,’ this recipe is just a few pantry ingredients.

    • Peanut Butter – Use regular creamy or crunchy peanut butter. Avoid all-natural peanut butter that tends to separate easily.
    • Butter – Use unsalted room-temperature butter. If you only have salted butter, it will work but will make them a little bit salty.
    • Vanilla Extract – This adds flavor to the peanut butter mixture.
    • Powdered Sugar – Also known as confectioners sugar adds sweetness and creates the best texture.
    • Chocolate Chips – I use semisweet chocolate chips for the perfect balance of sweetness. Swap for dark chocolate or milk if you prefer.
    • Shortening – Vegetable shortening helps keep the chocolate from cracking. Can also use melt and use coconut oil.
    Buckeye being dipped in chocolate

    How to Make Peanut Butter Balls

    1. With an electric mixer, combine peanut butter, butter, powdered sugar, and vanilla. Chill.
    2. Roll into balls and chill.
    3. Dip in melted chocolate, let the excess chocolate drip off, and enjoy!
    Buckeyes with a bite taken out of one

    Buckeye Tips and Tricks

    • Dust your hands with a bit of powdered sugar when rolling the peanut butter balls so the mixture doesn’t stick to your hands.
    • Some buckeyes can be smaller and some can be larger and since there is no baking, there’s no need to worry about them baking evenly.
    • Making sure the chocolate is warm and the peanut butter balls are very cold will give the best results for dipping.
    • Store in an airtight container in the refrigerator until serving.
    • Buckeyes can be kept in the freezer for up to 1 month. Thaw in the refrigerator the day before serving.

    Peanut Butter Faves

    Did your family love this easy Buckeye recipe? Leave us a comment and a rating below!

    a bowl full of buckeyes

    4.93 from 26 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Easy Buckeye Recipe

    Buckeyes are a favorite recipe – creamy Peanut Butter Balls dipped in chocolate.

    Prep Time 20 minutes

    Chill Time 1 hour 20 minutes

    Total Time 1 hour 40 minutes

    Author Holly Nilsson

    • In a medium bowl, combine peanut butter, butter, and vanilla with a hand mixer on medium speed until fluffy.

    • Gradually add powdered sugar, mixing until incorporated after each addition. Chill the mixture in the refrigerator for at least 30 minutes.

    • Line a baking sheet with parchment paper. Scoop and roll the mixture into 1-inch balls and place on the prepared baking sheet. Chill the peanut butter balls for at least 30 minutes.

    • Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30-second increments just until melted.

    • Place a toothpick into the peanut butter center of each ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.

    • Place on the same parchment lined pan and chill in the refrigerator until set.

    Do not use all natural peanut butter in this recipe.
    Store buckeyes in the fridge in a covered container for up to 2 weeks. They can also be frozen for up to 2-3 months. 

    Serving: 1buckeye | Calories: 194 | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 70mg | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Candy, Cookies, Dessert
    Cuisine American
    buckeyes in a pile with a bite taken out and writing
    buckeyes with writing
    buckeyes with a bite taken out of one with writing
    buckeyes in a bowl with writing

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  • Peanut Butter Frosting

    Peanut Butter Frosting

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    This frosting is creamy, fluffy, and the perfect topping for everything from cupcakes to waffles!

    Five ingredients that you probably already have and 3 steps are all it takes to make this rich cream peanut butter frosting recipe!

    close up of Peanut Butter Frosting

    Fluffy Peanut Butter Frosting

    • This easy peanut butter icing recipe will elevate even the simplest baked goods into bakery-worthy bites!
    • It’s light and rich at the same time with lots of peanut butter flavor, it uses ingredients you likely have on hand!
    • Sweet but not overly so, this is a peanut butter butter frosting recipe perfect for chocolate cake, cookies, and more!

    Ingredients for Peanut Butter Frosting

    • Peanut Butter – Use regular peanut butter and avoid the ‘natural’ brands that tend to separate easily. Creamy or crunchy is up to the cook as either will work in this recipe!
    • Butter – Use unsalted butter in this recipe. I usually add a pinch of salt to frosting but the peanut butter will already contain a little bit.
    • Powdered Sugar – Also known as confectioners’ sugar, it is added for consistency and sweetness.
    • Milk – Milk (or heavy cream) gives this frosting just the right texture.
    • Vanilla Extract – Adds flavor.

    Variations – Add a little cocoa powder for a new layer of flavor.

    peanut butter , milk , powdered sugar , butter and vanilla with labels to make Peanut Butter Frosting

    How to Make Peanut Butter Frosting

    1. Beat butter and peanut butter until fluffy.
    2. Add milk and vanilla (as per the recipe below).
    3. Gradually beat in the powdered sugar until the frosting is smooth and fluffy.

    Ways to Use Peanut Butter Icing

    Everything goes with peanut butter, especially chocolate and bananas! Ice your favorite chocolate brownies, or chocolate cupcakes. Dress up a slice of banana bread.

    Peanut Butter Frosting on chocolate muffins

    Best Way to Store Peanut Butter Frosting

    Keep leftover peanut butter frosting in a covered container in the refrigerator for up to 3 days or freeze for up to a month. Use leftover frosting to make molasses cookie sandwiches, or spread some up into a pumpkin roll.

    Peanut Butter Faves

    Did your family love this Peanut Butter Frosting? Be sure to leave a rating and a comment below!

    close up of Peanut Butter Frosting on a muffin

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    Peanut Butter Frosting

    This peanut butter frosting recipe is perfect for sheet cake, a layer cake, or your favorite cupcake recipe!

    Prep Time 10 minutes

    Cook Time 5 minutes

    Total Time 15 minutes

    • In the bowl of a stand mixer or in a medium bowl, add the butter and peanut butter. Beat on medium speed until fluffy.

    • Add the milk and vanilla extract.

    • Gradually beat in the powdered sugar, ½ cup at a time until smooth and fluffy. You may not need all of the powdered sugar.

    This recipe makes enough frosting to frost a 9×13 cake, two 9-inch rounds, or 18 cupcakes. 

    Calories: 322 | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 173mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 384IU | Calcium: 16mg | Iron: 0.3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American
    Peanut Butter Frosting in a bowl and on a muffin with a title
    plated muffins with Peanut Butter Frosting and a title
    bowl of Peanut Butter Frosting with writing
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    Holly Nilsson

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  • Easy Rocky Road

    Easy Rocky Road

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    This rocky road recipe is one of the easiest treats to make!

    Chocolate and peanut butter are tossed with nuts and marshmallows. Simply chill, slice, and enjoy.

    Rocky Road squares on a plate

    An Easy No-Bake Treat

    You may have heard of Rocky Road ice cream, and this treat has the same flavor in a fudgy little bite.

    • Quick & Easy: Since it’s no-bake, rocky road is quick to prepare.
    • Customizable: Swap out ingredients, and add nuts or your favorite dried fruits.
    Square of Easy Rocky Road on a cutting board

    Ingredients in Rocky Road

    The ingredients you need to make Rocky Road are pretty simple and you very likely already have them on hand!

    I use a combination of chocolate, peanut butter, nuts, and marshmallows.

    I usually choose pecans or walnuts but you can use whatever nuts you like best (or have on hand)!

    You can use colored marshmallows instead of white, add raisins or dried cherries, chocolate chips or cereal bits.

    Use your imagination and your family’s favorites to create a dessert square everyone will love!

    • Chocolate chips: Semi-sweet chocolate chips keep this treat from being too sweet; dark chocolate chips can also be used.
    • Peanut butter: Use either creamy or crunchy peanut butter.
    • Nuts: Walnuts and peanuts add texture and flavor. Swap in almonds or pecans if you’d like.
    • Mini marshmallows: These give a great texture and add sweetness. While I prefer the flavor with white marshmallows, you can use fruit-flavored marshmallows in place.
    Ingredients for Easy Rocky Road in a pot

    How to Make Rocky Road

    Rocky Road is a simple and easy candy that doesn’t require lots of attention. No messing around with candy thermometers or worrying about temperatures.

    1. Melt the peanut butter and chocolate together over low heat according to the recipe below.
    2. Cool slightly and stir in the add ins.
    3. Chill, slice, and enjoy. 
    plated Rocky Road

    Hurray for Holiday Treats!

    Did you make this easy Rocky Road recipe? Leave us a rating and a comment below!

    Rocky Road squares on a plate

    5 from 65 votes↑ Click stars to rate now!
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    Rocky Road

    This easy Rocky Road recipe is a simple fudgy treat loaded with chocolate, peanut butter, nuts and marshmallows!

    Prep Time 20 minutes

    Cook Time 0 minutes

    Chill Time 2 hours

    Total Time 2 hours 20 minutes

    • Line a 9 x 9 inch pan with parchment or foil.

    • In a medium-sized pot over low heat, melt together the chocolate chips and peanut butter, mixing until smooth.

    • Stir in walnuts and peanuts and remove from heat. Allow to cool for 3-4 minutes.* Fold in the marshmallows until coated.

    • Spread mixture into the lined pan and refrigerate for 2 hours or until firm.

    • Cut into 16 squares and serve.

    The chocolate and peanut butter can be melted in the microwave at 60% power for 45 seconds. Stir and continue cooking until melted, stirring every 30 seconds.
    *It is important to cool the chocolate mixture a bit so that the marshmallows remain intact and do not melt.
    Place Rocky Road in a sealed container or wrap it up tight in plastic. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

    Calories: 306 | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 262mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Candy, Cookies, Dessert, Party Food
    Cuisine American
    close up of Rocky Road squares and writing
    close up of Rocky Road with a title
    Rocky Road with nuts and a title
    Rocky Road on a plate and close up with a title

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    Holly Nilsson

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  • The Safety of Keto Diets  | NutritionFacts.org

    The Safety of Keto Diets  | NutritionFacts.org

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    What are the effects of ketogenic diets on nutrient sufficiency, gut flora, and heart disease risk? 

    Given the decades of experience using ketogenic diets to treat certain cases of pediatric epilepsy, a body of safety data has accumulated. Nutrient deficiencies would seem to be the obvious issue. Inadequate intake of 17 micronutrients, vitamins, and minerals has been documented in those on strict ketogenic diets, as you can see in the graph below and at 0:14 in my video Are Keto Diets Safe?

    Dieting is a particularly important time to make sure you’re meeting all of your essential nutrient requirements, since you may be taking in less food. Ketogenic diets tend to be so nutritionally vacuous that one assessment estimated that you’d have to eat more than 37,000 calories a day to get a sufficient daily intake of all essential vitamins and minerals, as you can see in the graph below and at 0:39 in my video


    That is one of the advantages of more plant-based approaches. As the editor-in-chief of the Journal of the American Dietetic Association put it, “What could be more nutrient-dense than a vegetarian diet?” Choosing a healthy diet may be easier than eating more than 37,000 daily calories, which is like putting 50 sticks of butter in your morning coffee. 
     
    We aren’t just talking about not reaching your daily allowances either. Children have gotten scurvy on ketogenic diets, and some have even died from selenium deficiency, which can cause sudden cardiac death. The vitamin and mineral deficiencies can be solved with supplements, but what about the paucity of prebiotics, the dozens of types of fiber, and resistant starches found concentrated in whole grains and beans that you’d miss out on? 
     
    Not surprisingly, constipation is very common on keto diets. As I’ve reviewed before, starving our microbial self of prebiotics can have a whole array of negative consequences. Ketogenic diets have been shown to “reduce the species richness and diversity of intestinal microbiota,” our gut flora. Microbiome changes can be detected within 24 hours of switching to a high-fat, low-fiber diet. A lack of fiber starves our good gut bacteria. We used to think that dietary fat itself was nearly all absorbed in the small intestine, but based on studies using radioactive tracers, we now know that about 7 percent of the saturated fat in a fat-rich meal can make it down to the colon. This may result in “detrimental changes” in our gut microbiome, as well as weight gain, increased leaky gut, and pro-inflammatory changes. For example, there may be a drop in beneficial Bifidobacteria and a decrease in overall short-chain fatty acid production, both of which would be expected to increase the risk of gastrointestinal disorders. 
     
    Striking at the heart of the matter, what might all of that saturated fat be doing to our heart? If you look at low-carbohydrate diets and all-cause mortality, those who eat lower-carb diets suffer “a significantly higher risk of all-cause mortality,” meaning they live, on average, significantly shorter lives. However, from a heart-disease perspective, it matters if it’s animal fat or plant fat. Based on the famous Harvard cohorts, eating more of an animal-based, low-carb diet was associated with higher death rates from cardiovascular disease and a 50 percent higher risk of dying from a heart attack or stroke, but no such association was found for lower-carb diets based on plant sources.  
     
    And it wasn’t just Harvard. Other researchers have also found that “low-carbohydrate dietary patterns favoring animal-derived protein and fat sources, from sources such as lamb, beef, pork, and chicken, were associated with higher mortality, whereas those that favored plant-derived protein and fat intake, from sources such as vegetables, nuts, peanut butter, and whole-grain bread, were associated with lower mortality…” 
     
    Cholesterol production in the body is directly correlated to body weight, as you can see in the graph below and at 3:50 in my video

    Every pound of weight loss by nearly any means is associated with about a one-point drop in cholesterol levels in the blood. But if we put people on very-low-carb ketogenic diets, the beneficial effect on LDL bad cholesterol is blunted or even completely neutralized. Counterbalancing changes in LDL or HDL (what we used to think of as good cholesterol) are not considered sufficient to offset this risk. You don’t have to wait until cholesterol builds up in your arteries to have adverse effects either; within three hours of eating a meal high in saturated fat, you can see a significant impairment of artery function. Even with a dozen pounds of weight loss, artery function worsens on a ketogenic diet instead of getting better, which appears to be the case with low-carb diets in general.  

    For more on keto diets, check out my video series here

    And, to learn more about your microbiome, see the related videos below.

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    Michael Greger M.D. FACLM

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  • Peanut Butter Pie

    Peanut Butter Pie

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    The peanut butter pie recipe is incredibly easy to make!

    A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!

    a slice of peanut butter pie on a plate topped with whipped cream

    Easy Peanut Butter Pie

    • Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
    • Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
    • A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
    ingredients to make peanut butter pie including powdered sugar, milk, oreos, peanut butter, cream cheese, and butter

    Ingredients For Peanut Butter Pie

    • Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
    • Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
    • Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
    • Powdered Sugar – Adds sweetness and mixes in smoothly.
    • Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.

    How to Make Peanut Butter Pie

    Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!

    1. Make pie crust and chill (per recipe below).
    2. With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
    3. Spread the peanut butter pie filling into the crust and chill.

    Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.

    peanut butter pie on a white plate

    Storing Leftovers

    Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.

    More Peanut Butter Desserts

    If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!

    a slice of peanut butter pie on a plate topped with whipped cream

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    Peanut Butter Pie

    This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.

    Prep Time 10 minutes

    Cook Time 8 minutes

    Refrigerate 4 hours

    Total Time 4 hours 18 minutes

    • To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.

    • Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.

    • To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.

    • In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

    • Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.

    • Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.

    Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
    Do not use natural peanut butter in this recipe.
    Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter.
    Chocolate crust can be replaced with a graham crust.
    Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
    Recipe updated for improved consistency 2023.

    Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American

    Or try making easy and delicious strawberry pie or banana cream pie!

    Did your family love this Peanut Butter Pie? Be sure to leave a rating and a comment below!

    top image: piece of peanut butter pie on a plate bottom image: whole peanut butter pie in a pie dish with writing
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    Kathleen

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  • Copycat Reese’s Peanut Butter Cups

    Copycat Reese’s Peanut Butter Cups

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    The homemade peanut butter cup recipe is easy to make.

    A chocolate coating with rich and creamy peanut butter filling, it’s hard to stop at just one!

    stack of Copycat Reese's Peanut Butter Cups with one in half on top

    Homemade Peanut Butter Cups

    • With just five ingredients, whip up these quick, no-bake treats. Make extras; they vanish fast! Smaller molds might mean fewer calories, too!
    • Classic flavors! Reese’s was onto something when they paired up peanut butter and chocolate!
    • Quick and easy copycat Reese’s peanut butter cups are a fun family activity to make with little chefs!
    • Make your own signature candy using mix-ins and toppings of all kinds!
    chocolate , graham crumbs , peanut butter , powdered sugar , salt with labels to make Copycat Reese's Peanut Butter Cups

    Ingredients for Peanut Butter Cups

    Chocolate – You can use almost any kind of chocolate but choose a high-quality chocolate. Try white chocolate, semi-sweet, milk, dark chocolate or even chocolate chips. Chocolate melts will work but the flavor isn’t as good.

    Peanut Butter – Avoid the ‘natural’ peanut butter, almond butter, cashew butter, or natural nut butters as the finished cups won’t set up as firmly. Creamy or crunchy peanut butter can be used.

    Graham Cracker Crumbs – Buy them ready-made or crush graham crackers in a zippered bag with a rolling pin. They help the filling set.

    Variations – Swap out the peanut butter for Nutella or make nut-free cups using sunflower or pumpkin seed butter. Mix in or top peanut butter cups with crushed Oreo cookies, mini M&M’s, toasted coconut, or a few butterscotch chips. Sprinkle the tops with a bit of flaky sea salt before it sets.

    How to Make Peanut Butter Cups

    1. Place melted chocolate into each muffin well or liner and spread the chocolate up the sides. Freeze 30 seconds.
    2. Combine remaining ingredients (per recipe below) until smooth.
    3. Spread filling equally among chocolate molds.
    4. Cover with remaining melted chocolate and refrigerate until firm.
    pile of Copycat Reese's Peanut Butter Cups

    Tips & Tricks

    • Start with good-quality chocolate and peanut butter for the best results.
    • Melt a little more chocolate than you might need just in case. Keep leftovers in the refrigerator and re-melt to drizzle over ice cream or cookies!
    • Use a small brush to work the chocolate up the sides of the muffin tin or liners.
    • Gently tap the muffin tin on the counter to release any air bubbles and create a smooth surface.

    Storing Peanut Butter Cups

    • Leftover copycat Reese’s peanut butter cups taste best when they’re kept chilled in the refrigerator, they’ll keep for up to 7 days. Make sure they are covered so they don’t absorb any odors.
    • Freeze portions on a baking sheet before transferring them to zippered bags so they don’t stick together.

    Peanut Butter Bliss

    Did you make these Copycat Reese’s Peanut Butter Cups? Leave a rating and a comment below!

    pile of Copycat Reese's Peanut Butter Cups

    5 from 26 votes↑ Click stars to rate now!
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    Copycat Reese’s Peanut Butter Cups

    Homemade peanut butter cups are easy to make with this simple recipe. Just a few ingredients are all it takes to make these irresistible treats!

    Prep Time 5 minutes

    Cook Time 20 minutes

    Total Time 25 minutes

    Servings 24 peanut butter cups

    For the Chocolate

    • Melt the chocolate in the microwave on medium power, stirring every 30 seconds. Avoid overheating the chocolate to prevent it from seizing.

    • Pour about a teaspoon of melted chocolate into each well or muffin liner. Use the back of a spoon or a pastry brush to spread it up the sides, ensuring the bottom and sides are completely covered.

    • Place the mold in the freezer for 30 seconds to firm the chocolate. Correct any thin spots if necessary.

    • Refrigerate the mold until the chocolate is cold.

    For the Peanut Butter Filling

    • In a bowl, combine peanut butter, powdered sugar, graham crumbs, and salt. Stir to combine.

    • Gently press approximately 2 teaspoons of the peanut butter mixture into each well to flatten.

    Assembly

    • Pour enough melted chocolate over the peanut butter to cover it entirely. Tap the mold to level the top.

    • Refrigerate until the chocolate is firm.

    • Once set, the peanut butter cups are ready to be enjoyed!

    Do not use natural peanut butter or natural nut butter that separates.
    If using silicone or metal cupcake liners, place them on a small pan so they’re easy to handle.
    Keep the chocolate layer fairly thin but thick enough that it doesn’t melt/break when you handle it.
    Chocolate can be melted in a double boiler if desired. 
    Keep peanut butter cups in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months. 

    Serving: 1cup | Calories: 160 | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 80mg | Potassium: 104mg | Fiber: 1g | Sugar: 14g | Calcium: 10mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert, Snack
    Cuisine American

     

    Copycat Reese's Peanut Butter Cups in a stack with a title
    Copycat Reese's Peanut Butter Cups with one in half and writing
    close up of Copycat Reese's Peanut Butter Cups with writing
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    Holly Nilsson

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  • Hiccups Have a Curious Connection to Cancer

    Hiccups Have a Curious Connection to Cancer

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    Colleen Kennedy, a retired medical assistant, was prepared for the annihilation of chemotherapy and radiation treatment for stage-three lung cancer. She hadn’t expected the hiccup fits that started about halfway through her first treatment round. They left her gasping for air and sent pain ricocheting through her already tender body.  At times, they triggered her gag reflex and made her throw up. After they subsided, she felt tired, sore, breathless—as if she’d just finished a tough workout. They were, Kennedy, now 54, told me, “nothing compared to what we would consider normal hiccups at all.” They lasted for nearly a year.

    Hiccups are one of the most common bodily experiences that humans (and, rats, squirrels, rabbits, cats, dogs, and horses) have; even fetuses get them. When we hiccup, the diaphragm involuntarily contracts and the vocal cords snap closed, producing the eponymous “hic” sound. These spasms usually disappear within a few minutes. Compared with cancer’s existential threat and the brutal reality of treating it, hiccups are innocuous, banal, and unserious. But these two experiences are, peculiarly, connected. As many as 40 percent of cancer patients deal with bouts of hiccups during their illness. For a smaller subset—about one in 10—those spells last for more than 48 hours.

    Chronic hiccups interrupt almost every aspect of life. They disrupt concentration and conversations. They shake a person awake. Eating, drinking, and swallowing can feel like choking. Often, chest aches linger long after a hiccupping fit subsides.

    And they are difficult to treat. Doctors have some off-label prescriptions at their disposal, but none has been rigorously tested—none has been proved to work any better than home remedies. Kennedy tried to eradicate her hiccups with deep, forceful inhales and by drinking water from the far rim of a glass; she also trained herself to exhale before drinking or eating to limit the amount of air she swallowed. “Sometimes it worked, but most times it didn’t,” she said. Many try chiropractice or acupuncture. Others recruit household items: sugar, lemons, vinegar, a pencil, a cold spoon. Only one hiccup drug has ever been approved by the Food and Drug Administration.

    Hiccups, one of the most basic physiological features of human life, remain deeply mysterious and surprisingly understudied—partly because their fleeting nature makes them hard to examine, partly because they just seem so harmless. But when they’re not, hiccups confront us with how helpless we can be against our own body’s whims.

    In popular culture, hiccups are a joke: In a Looney Tunes bit from 1942, Daffy Duck’s hiccups send his hat bouncing. In a 2005 episode of Foster’s Home For Imaginary Friends, Bloo tries everything to cure his hiccups—he pours a box of sugar into his mouth, breathes into a brown paper bag, drinks hot sauce, eats peanut butter, gets scared, takes small sips and big gulps, stands on his head, brushes his teeth while singing, swallows a lemon. Nothing works. In 1937’s Snow White and the Seven Dwarfs, Dopey accidentally swallows a bar of soap and starts hiccuping bubbles. In 1970’s Aristocats, Uncle Waldo gets hiccups from drinking too much. In 1975’s Monty Python and the Holy Grail, a hiccuping guard is commanded by the king to get a drink to rid him of his ailment. In a 1992 episode of The Simpsons, a man who’s been hiccupping for 45 years gives this four-second interview to the local Springfield TV news: “Hic—kill me—hic—kill me—hic—kill me.”

    In medicine, hiccups are a conundrum. “There’s really no benefit to a hiccup, as far as anyone knows,” Aminah Jatoi, a Mayo Clinic oncologist who studies hiccups, told me. A transient symptom that appears and disappears randomly, hiccups are nearly impossible to study with rigor. Experiments on treatments are, accordingly, a nightmare to orchestrate. To date, only a handful of randomized, controlled trials have studied pharmacological treatments for hiccups; none recruited more than 40 patients. Most studies rely on storytelling: single-patient case reports, limited case series, and analyses of databases of doctor’s notes.

    What we do know: A sudden temperature shift can bring hiccups on, as can drinking alcohol, eating spicy food, and getting excited or stressed. High blood sugar can be to blame. So can low sodium or electrolytes. Many drugs—including steroids, chemotherapy agents, benzodiazepines, opioids, nicotine, antibiotics, anesthesia, and anti-nausea and blood-pressure medicines—are linked with hiccups. Some drugs used to treat intractable hiccups can cause hiccups. In one case study, a patient’s hiccups were incited by a hair brushing against the eardrum; in another, from 1988, the culprit was an ant crawling around the eardrum.

    The medical conditions associated with hiccups range the body’s entire upper half: stroke, brain injury, meningitis, multiple sclerosis, ear infection, rhinitis, goiters, sore throat, pneumonia, bronchitis, asthma, tuberculosis, fluid in the lungs or heart, bloating, gas, pregnancy, hernias, ulcers, liver disease, kidney disease. And cancer.

    Experts offer two main explanations for the cancer-hiccup connection. In one, cancers that invade the chest, throat, or head (that is, anything along the route of a hiccup) provoke them. In the other, medications prescribed to cancer patients— including chemotherapy drugs, steroids, and opioids—set them off. Regardless of whether cancer itself is to blame or whether they’re a side effect of treatment, hiccups add another layer of misery to the experience.

    One study published in 2022 showed that hiccups were a major detriment to the quality of life of about one in 20 of the cancer patients surveyed. Among those with hiccups, almost one in three said they struggled to relax or recreate; a smaller portion said they couldn’t enjoy meals. In another study of 320 cancer patients, hiccups sent one in 10 to the hospital for help. Other research suggests that upwards of three-quarters of hiccup-struck patients deal with the spasms without medical intervention. In a survey of 90 cancer-health-care providers with experience with hiccups, 40 percent rated their patients’ hiccup severity as worse than their nausea and vomiting.

    Even so, experts say, hiccups remain an aside for both patients and practitioners.

    Given the rapidity of physician visits—on average about 23 minutes, by one measure, for patients with cancer—hiccups may simply fall too low on a list of preoccupations to warrant mention, but “I think part of what happens is patients feel a little embarrassed bringing it up,” Jatoi said. Or “the patient may want to be a ‘good’ patient and not complain,” says Thomas Smith, an oncologist and palliative-medicine specialist at Johns Hopkins—perhaps because they fear their doctors will modify their treatment course if they speak up about any negative side effects.

    Oncologists, for their part, don’t consistently or directly ask about hiccups in the way that they screen for pain, nausea, and trouble breathing. “I don’t know of a single symptom-assessment scale in use that has a line for hiccups,” Smith told me. Some brush off patients who do complain of the spasms. “My doctors just shook their heads like I was joking when I told them I got the hiccups all the time,” one patient wrote to Mayo Clinic hiccup researchers.

    And so hiccups are relegated to the category of “orphan” symptoms—prevalent, distressing, characteristically unaddressed. Other such symptoms include muscle cramps, itchiness, muscle twitching, restless legs syndrome, loss or distortion of taste, dry mouth, and sweating. The success of palliative care depends on alleviating orphan symptoms: Every hiccup or itch or tingling foot, every flush of sweat or bout of constipation tethers patients to a raw state of awareness. “It’s a common reminder that you have chemotherapy, which is a constant reminder you have cancer, which is a constant reminder you’re facing your mortality,” Smith said. Treating hiccups offers medical relief in the form of escape. “It may make it possible for patients to have a few hours where they don’t think about cancer.”

    Jatoi said she often warns patients who are about to start a potentially hiccup-inducing regimen. “That helps patients speak up,”  she said, which is a step toward finding relief.   Oncologists can try prescribing a muscle-spasm treatment, for example, an off-label use that seems to help some patients. They might tweak the chemotherapy regimen to swap in drugs less likely to cause hiccups. The one treatment for hiccups that the FDA has approved—chlorpromazine, an antipsychotic first synthesized 72 years ago—can come with serious side effects, which research has shown to include low blood pressure and delirium.

    In the absence of clinically proven solutions, most hiccup sufferers are shepherded toward home remedies—breath-holding; drinking through hard-to-suck straws; swallowing spoonfuls of sugar, peanut butter, or vinegar.  “None of them have been tested to see how effective they are,”  Smith said. But without solid alternatives, he added, they’re worth trying. After all, unlike the hiccups themselves, “they’re completely harmless.”

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    Marion Renault

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