HALF OF 3 CUPS RECIPES

REESE'S PEANUT BUTTER CUPS RECIPE | TOP SECRET RECIPES

Reese's Peanut Butter Cups Recipe | Top Secret Recipes image

The first Top Secret Recipes book features a version of this clone recipe for America's most beloved candy creation, and the recipe is posted all over the place. But since 1993, I've learned a few things about Reese's Peanut Butter Cup cloning. Now, when you make this Reese's Peanut Butter Cups recipe, it's better to use reduced-fat peanut butter for a texture that's drier and crumblier like the original. Also, use scissors to trim paper muffin cups so that they are shallower—and a better mold for your clone. Video: How to clone a Reese's Peanut Butter Cup in 3 minutes. Want to make more candy at home? See if I cloned your favorites here. Source: Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 5

Ingredients

Nutrition Facts : Calories 304 calories

BAKED OATMEAL CUPS | 10 EASY & DELCIOUS BAKED OATMEAL RECIPES

Baked Oatmeal Cups | 10 Easy & Delcious Baked Oatmeal Recipes image

These healthy Baked Oatmeal Cups are a quick-fix breakfast you can make ahead of time and grab on the go! There are more than 10 different flavors to choose from, and each one is super tasty and easy to make. Gluten-free, refined sugar-free, dairy-free with grain-free, vegan, paleo, low carb and keto options.

Provided by Kelly

Categories Breakfast

Total Time 22 minutes

Prep Time 7 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 48

Ingredients

1 1/2 cups unsweetened almond milk (or any other milk)
2 large eggs, (or use flax eggs for vegan) ((For each flax egg - 1 tablespoon flax seed + 3 tablespoons water))
1/2 cup maple syrup
4 teaspoons melted coconut oil OR any neutral oil
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
3 1/2 cups gluten-free old-fashioned rolled oats
1/4 teaspoon ground cinnamon ((total of 1 teaspoon of cinnamon))
1/2 cup unsweetened applesauce
1 medium apple (peeled, cored & diced (about 1 cup))
thin apple slices (for garnish, optional)
1/4 cup creamy almond butter (or your favorite nut or seed butter)
1 medium-sized ripe banana (mashed)
1/2 banana (sliced, for garnish)
1/4 teaspoon ground nutmeg
1/2 cup unsweetened applesauce
1/3 cup shredded carrots
1/4 cup shredded coconut (I used unsweetened)
2 Tablespoons raisins
1-2 Tablespoons chopped pecans or walnuts
1/2 cup chocolate chunks (dark, semi-sweet or dairy free)
1/4 cup honey (leave out the 1/4 cup of maple syrup)
1/4 cup walnuts (chopped (plus more for topping))
juice & zest from 1 lemon
1/2 teaspoon almond extract
1 Tablespoon poppyseeds (toasted if possible)
2 Tablespoons sliced almonds (plus more for topping if desired)
2/3 cup fresh pineapple (chopped)
1/4 cup shredded coconut (plus more for topping if desired)
2 Tablespoons canned pure pumpkin (not pumpkin pie filling)
1/3 cup pumpkin seeds (pepitas)
1/3 cup dried cranberries (or raisins)
1/3 cup fresh raspberries
2 Tablespoons roughly chopped freeze-dried raspberries, for garnish (optional)
1/3 cup dark chocolate chips or chunks
1/3 cup chopped fresh strawberries (chopped (plus more for topping))
2 Tablespoons freeze-dried strawberries (optional) (chopped (plus more for topping))
3 cups unsweetened coconut flakes
1 cup almond flour OR almond meal
1 tsp gluten free baking powder
1 tsp ground cinnamon
1 tablespoons ground flaxseeds
1 cup unsweetened almond milk (, (can sub with any milk you have))
1/4 cup unsweetened applesauce (, (can sub with 1 large egg if not vegan))
2 tablespoons maple syrup OR Lakanto sugar-free maple syrup (. (can sub with honey if not vegan))
1.5 tsp vanilla extract

Steps:

Oatmeal Cup Base
Apple Cinnamon
Banana Almond Butter
Carrot Cake
Chocolate Chunk
Honey Nut
Lemon Almond Poppyseed
Pineapple Coconut
Pumpkin Cranberry
Raspberry Chocolate
Strawberry
Grain-Free & Paleo Baked N'Oatmeal

Nutrition Facts : ServingSize 1 muffin, Calories 176 kcal, CarbohydrateContent 22 g, ProteinContent 3 g, FatContent 7 g, FiberContent 3 g, SugarContent 11 g

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