WALNUT PEANUT BUTTER RECIPES
WALNUT BUTTER RECIPE - FOOD.COM
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, FatContent 11.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 145.6, CarbohydrateContent 2, FiberContent 1, SugarContent 0.4, ProteinContent 2.2
PEANUT BUTTER KISS COOKIES RECIPE: HOW TO MAKE IT
Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 102 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 43mg sodium, CarbohydrateContent 11g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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Total Time 15 minutes
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- Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
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Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.
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Reviews 5
Total Time 50 minutes
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Reviews 5
Total Time 50 minutes
- In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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This genius hack is similar to the one we use in our Nutella-Stuffed Cookies. Mix peanut butter with powdered sugar, roll mixture into balls, then freeze them. (This prevents a peanut butter explosion while baking.)
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From delish.com
Reviews 4.2
Total Time 35 minutes
Category dessert
- Preheat oven to 375° and line two large baking sheets with parchment paper. Make filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. Scoop into small balls (about 1 1/2") and freeze until ready to use. Make cookies: In a large bowl, combine peanut butter, butter, and sugars and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined, then add flour, baking soda and salt and mix until just combined. Scoop a heaping tablespoon of the cookie dough and flatten into a pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely. Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart. Bake until the cookies are golden on the bottom,12 to 15 minutes. Serve warm or at room temperature.
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WALNUT BUTTER RECIPE - FOOD.COM
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 110.6 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 110.6 per serving
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
See details
PEANUT BUTTER KISS COOKIES RECIPE: HOW TO MAKE IT
Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Desserts
Calories 102 calories per serving
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Reviews 4.3
Total Time 30 minutes
Category Desserts
Calories 102 calories per serving
- Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla. , Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
See details
EASY PEANUT BUTTER FUDGE RECIPE: HOW TO MAKE IT
My sister shared the recipe for this unbelievably easy peanut butter fudge with marshmallow cream. I prefer using creamy peanut butter for this mouthwatering dessert, but the chunky style works just as well. —Mary Jane Rummel, Linglestown, Pennsylvania
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Desserts
Calories 67 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Desserts
Calories 67 calories per serving
- Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.
See details
PEANUT BUTTER KISS COOKIES RECIPE | EPICURIOUS
Press a milk chocolate kiss into the center of a warm peanut butter cookie for this classic treat. Peanut butter kiss cookies are a holiday family favorite.
From epicurious.com
Reviews 5
Total Time 50 minutes
From epicurious.com
Reviews 5
Total Time 50 minutes
- In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ½ cup sugar with the brown sugar, butter, and peanut butter and beat on medium speed, scraping the bowl occasionally, until light and fluffy, 2 to 3 minutes. Add the egg and vanilla or almond extract and beat on medium until fully incorporated, about 1 minute. With the mixer on low, add the flour mixture and stir until just combined. Roll the dough into walnut-size balls, roll in sugar, and arrange on baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until just starting to brown, 8 to 10 minutes. Remove the cookies from the oven and press a chocolate kiss into the center of each. Cool the cookies on baking sheets for 10 minutes before transferring baked cookies to a wire rack to cool completely. Repeat with remaining dough balls on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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