PEANUT BUTTER YOGURT RECIPE RECIPES

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PEANUT BUTTER PROTEIN OVERNIGHT OATS RECIPE | EATINGWELL



Peanut Butter Protein Overnight Oats Recipe | EatingWell image

Powdered peanut butter is a handy pantry staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe to meal-prep breakfasts for the week or to have breakfast ready for the entire family.

Provided by Carolyn Casner

Categories     Healthy Overnight Oatmeal Recipes

Total Time 8 hours 0 minutes

Number Of Ingredients 7

½ cup soymilk or other plant-based milk
½ cup old-fashioned rolled oats (see Tip)
1 tablespoon pure maple syrup
1 tablespoon chia seeds
1 tablespoon powdered peanut butter
salt
½ medium banana, sliced, or 1/2 cup berries

Steps:

  • Stir soymilk (or other milk)sal, oats, syrup, chia, powdered peanut butter and salt together in a 2-cup mason jar. Refrigerate overnight.
  • Serve topped with banana or berries.

Nutrition Facts : Calories 368.1 calories, CarbohydrateContent 62.8 g, FatContent 9.2 g, FiberContent 10.1 g, ProteinContent 13.4 g, SaturatedFatContent 1.2 g, SodiumContent 239.5 mg, SugarContent 21.3 g

CHOCOLATE PEANUT BUTTER CUPS RECIPE - NYT COOKING



Chocolate Peanut Butter Cups Recipe - NYT Cooking image

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you’ve gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

Provided by Samantha Seneviratne

Total Time 50 minutes

Yield 18 cups

Number Of Ingredients 5

9 ounces/255 grams semisweet chocolate
3/4 cup/205 grams smooth natural peanut butter
1/4 cup/28 grams confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  • Meanwhile, in a medium bowl, stir together peanut butter, confectioners’ sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  • Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 11 grams, CarbohydrateContent 24 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 7 grams, SodiumContent 100 milligrams, SugarContent 19 grams, TransFatContent 0 grams

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CHOCOLATE PEANUT BUTTER CUPS RECIPE - NYT COOKING
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