SALT DOUGH RECIPE | ALLRECIPES
This recipe is much like Play-Doh®, but can be baked to a permanent finish.
Provided by IRISHEYE101
Categories Everyday Cooking More Meal Ideas DIY
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours 0 minutes
Yield 4 cups
Number Of Ingredients 3
Steps:
- Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes.
- Preheat oven to 250 degrees F (120 degrees C).
- Form dough into desired shapes and arrange on a baking sheet.
- Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.
Nutrition Facts : Calories 227.5 calories, CarbohydrateContent 47.7 g, CholesterolContent 0 mg, FatContent 0.6 g, FiberContent 1.7 g, ProteinContent 6.5 g, SaturatedFatContent 0.1 g, SodiumContent 23354.7 mg, SugarContent 0.2 g
A GIANT PEANUT BUTTER CUP YOU CAN MAKE AT HOME - PUREWOW
Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup....
Provided by PureWow Editors
Total Time 1 hours 5 minutes
Prep Time 1 hours
Cook Time 5 minutes
Yield Makes one 9-inch peanut butter cup (10 servings)
Number Of Ingredients 7
Steps:
- 1. Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn't touch the water.) 2. Heat the chocolate over the water until it's melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes. 3. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners' sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle. 4. Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer. 5. Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef's knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
Nutrition Facts : Calories 621 calories, CarbohydrateContent 65 grams carbohydrate, FatContent 39 grams fat, ProteinContent 11 grams protein, SugarContent 55 grams sugar
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