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    How to stir natural peanut butter easily

    how to stir natural peanut butter easily

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    Jan 19,  · When peanut butter is not natural, this means that stabilizers have been added to prevent the peanut butter being its natural oily and runny self. These stabilizers may include various oils like coconut oil, hydrogenated oil, palm oil, or vegetable oil. Crunchy peanut butter, although delightful to eat, will not drizzle as well as the smooth. For the chocolate peanut butter lovers among us, divide the mixture between two 8-inch or 9-inch baking pans. Next, make a batch of chocolate Easy Fantasy Fudge (skip the pecans) and divide between the two pans of peanut butter fudge. Instant layered fudge – and the best of both worlds!

    This post may contain affiliate links. Please read my disclosure policy. Yes you can freeze fudge! Wrap tightly in plastic wrap, seal in a ziplock bag and store in an airtight container for up to a month. For longer shipping times, freeze before mailing. Pick up a Digital Instant Read Thermometer for all your cooking needs. Great for meats, grilling, candy making, deep fried foods and even bread! Take the guesswork out of how to cook pork loin chops boneless recipes and get crucial temperature results in seconds.

    Check all the models and find one that fits your needs and price point. Easy to clean and store! Thanks for supporting SRFD! Join my free email list and get a FREE e-cookbook! Never miss a recipe - sign up today! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed.

    My husband is known for his fudge. For some reason he decided Christmas should be the time to veer away from our trusted family recipe. Save yourselves the heartbreak and find a better recipe, this one is a disaster! Hi Skully. So sorry your husband had trouble with this recipe.

    It works perfectly as you can see in the video. I loved the recipe. It was the first time my fudge turned out perfect texture. It is def Is keeper. I made your fudge the other day for a Christmas party for my family who loves peanut butter fudge. Some so-so and some gritty. When I came across this one I knew it was different, for it calls for margarine instead of butter. It set up beautifully how to get the v stomach had a smooth yet firm texture.

    My family went crazy for it. So glad I kept what helps back muscle spasms. Thank you so much Lynn! You made my day with this lovely comment and review.

    This fudge is addictive and a family favorite for decades. Made your peanut butter fudge— Huge Hit. Made your fudge and I love it. Thank you for sharing your recipe! Thank you Franny. Enjoy and have a wonderful holiday! After years of Christmas baking, I decided I wanted to try making peanut butter fudge.

    This was the recipe I chose because I had the ingredients. It turned out perfect! Creamy delicious peanut butter fudge. Thank you for sharing this recipe. Can I use all pb? And how much if I use all peanut butter? Hi Dianne. No you cannot substitute all peanut butter and no chips. Unsalted butter is fine.

    I prefer this fudge with margarine because the oil content makes a difference. I make a similar peanut butter fudge recipe but I use all brown sugar and just a cup of peanut butter, no chips. It tastes amazing! People always request more. That sounds great Debbie — thanks for sharing your version. Love the idea of individual gifts with a spoon.

    Very thoughtful! Thanks, Robin, Athens, Georgia. I have a slightly different version of this recipe that I have made for years and it is always a hit. No candy thermometer required. My adult son now makes it every year as it is his favorite. Hi Wanda — the recipe is in the post above where you left this comment. The printable recipe is shaded in light grey.

    Good luck! I hope you enjoy this delicious fudge. Thanks for giving it a try! Hi, looks amazing! Any suggestions? Hi Janine. You may try white chocolate chips if you can get them.

    You need some sort how to stir natural peanut butter easily chocolate to help bind it together. Good luck and have a wonderful holiday season! I made some this morning and it is a little crumbly and dry. What did I do wrong. I thought I followed your recipe exactly. Hi Marsha — so sorry it turned out dry. Did you use a thermometer? Also, did you remove it from the heat after it reached soft ball stage? You have to stop the cooking pretty fast, add the peanut butter, chips, marshmallow creme, etc.

    I am absolutely going to try again. It was delicious, but not appropriate for gifts. Thanks for help. I purchased a thermometer and my fudge was perfect!! Now I am curious about how to install diy themes on go sms pro fantasy fudge recipe…you said you never use a thermometer when making it.

    Am I to understand that I should boil it for 5 minutes, check for a soft boil stage or should I try the thermometer with it also. Thanks again so very much!

    Hey Marsha! Soft ball stage is F to F. I prefer the chocolate fudge somewhere in between — maybe F. I cook the peanut butter fudge to F because with the addition of peanut butter, it needs the extra cooking time. Hope that all makes sense but if not, please get in touch again.

    So glad it turned out for you!!! Peanut butter fudge is the best! Peanut butter and chocolate also makes an excellent fudge. Great pictures, too. My husband would really like this fudge because he practically lives on peanut butter. Hope you give it a try Jennifer — always delicious and a favorite on the dessert tray. This looks so creamy and tempting. I am thinking that for Christmas I could make two kinds of fudge: your Peanutbuuter and then adapt your wonderful recipe to Caramel Pecan Fudge.

    Barney Butter is very creamy and homogenous as opposed to natural almond butter where the oil would separate.

    Healthy Peanut Butter Cookie Texture

    Jif Creamy Peanut Butter, 16 Ounces (Pack of 6), 7g (7% DV) of Protein per Serving, Smooth, Creamy Texture, No Stir Peanut Butter out of 5 stars 3, 6 offers from $ Peanut Butter: I haven't tried this bread with natural peanut butter or crunchy peanut butter (both have a tendency to dry out baked goods). I also haven't tried it with a peanut butter substitute like almond, cashew or sun butter. I've only ever made it with every day peanut butter (like Jiffy). Feb 16,  · These peanut butter cookies are made with just 2 ingredients. They don't contain any flour, butter, refined sugar or eggs. They are easy and quick to make and you don't even need a mixer for the dough. The cookies come out tasting like peanut butter shortbread cookies.

    These peanut butter cookies are made with just 2 ingredients. The cookies come out tasting like peanut butter shortbread cookies. I got the idea from experimenting with baking a few of my no bake cookie recipes and ended up coming up with these. The cookies are a little more delicate than your typical cookie but they taste so buttery and nutty and make a delicious afternoon snack.

    Creamy natural peanut butter is made of just peanuts and sometimes salt. Nothing else. Because of its high fat content, it works great as a butter replacement. The recipe uses just a little bit of maple syrup which adds some sweetness and also thickens the peanut butter.

    On its own, natural peanut butter is very liquidy. But when you mix it with maple syrup, the peanut butter will thicken and it thickens enough to be a workable cookie dough that you can shape into a ball, press into a disk and make the criss-cross pattern on top.

    I know you might be doubtful that this can really work but one of the most popular peanut butter cookie recipes out there is a 3 ingredient peanut butter cookie recipe that is just peanut butter, sugar and eggs, so this is just one less ingredient.

    Even though these cookies are made of peanut butter, they do come out like a cookie! The cookies have a firm exterior but when you bite in, the cookie will almost melt in your mouth, like shortbread.

    These cookies are more delicate because of the minimal ingredients. They will hold a cookie shape but you can expect a few more crumbs than normal when you bite into them and they do break apart more easily.

    The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

    Hello Kirby! Thank you for the recipe. I have ate peanut butter mixed with syrup on crackers for years! Golden syrup is more like honey in consistency so I think it may have the same issues.

    A reader shared she tried both and the maple syrup worked well but the honey did not. They came out perfect! Yummy cookie! Just made these and they came out perfectly. These will be nice for small households. Thank you so much for the recipe.

    These were quick and easy to make. I was so looking forward to making these cookies as I love peanut paste, but, they came out so dry and were like glue. I only had a bite, would have preferred eating from jar lol. Where did I go wrong? I used as l natural peanut butter and followed ingredient?

    I made the first batch as directed, they were good, the second batch i used the mixed nut butter from Costco and added Maldon salt flakes on the top before baking, really tasty. Thank you for this delightful recipe. Probably going to try one of the recipes with the coconut flour as soon as i procure some.. Have a great day. Made 9 delectable cookies!!!

    Your recipe was genius!!! I tried the recipe. Everything went well with the dough, the shaping. But at F they were black in the first 2 minutes. Your email address will not be published. We love to eat, cook and travel for food. Through this blog, we share our eating adventures and recipes.

    We hope you enjoy following along! All Rights Reserved. Terms Privacy. February 16, Jump to Recipe. Prep Time: 10 minutes. Cook Time: 10 minutes. Total Time: 20 minutes. Course: Snack. Cuisine: American. Easy peanut butter cookies that don't contain any flour, butter, refined sugar or eggs.

    These make a quick and healthy snack. Print Pin Rate. Ingredients 1 cup creamy natural unsweetened peanut butter must use natural peanut butter see note 2 tbsp maple syrup. Line a large baking sheet with parchment paper or silicone baking mat. In a medium bowl, stir together peanut butter and maple syrup with a spatula. At first your batter will be very liquidy, but as you continue to mix the maple syrup into the peanut butter you will see your batter thicken and resemble cookie dough. Your dough will not be as thick and solid as typical cookie dough but it should be firm enough for you to scoop up with your cookie scoop and shape with your hands.

    See notes section about potentially making the cookies sweeter. Using a 1. Using the palm of your hand, flatten cookie dough into a round disk. Make criss-cross patten on surface of each cookie using a fork. Bake cookies about minutes or until surface of cookies look dry and cooked.

    Do not worry if the cookies still feel soft. They will firm up after they cool. Let cookies cool completely on baking sheet to allow them to set. Do not attempt to remove cookies before they are cool because they will fall apart.

    Once cookies are cooled and set, they should easily come off your parchment paper or silicone mat. Store cookies in an airtight container at room temperature. Notes This recipe will only work with natural peanut butter that only contains nuts and salt. It will not work with peanut butter processed with oils because the oils keep the peanut butter in its paste form and it won't form a dough the way the natural one will when it is mixed with the maple syrup.

    These cookies have only a little bit of sweetness. This was intentional as I wanted something low sugar. I find that the peanut butter is so flavorful that just having the cookies slightly sweetened works for me. However, if you wish for a sweeter cookie you can make them sweeter. After you mix in the maple syrup, taste your cookie dough. If you want more sweetness you can add more tbsp of maple syrup.

    I do not recommend adding more than that because your dough will be too moist to work with. Adding tbsp more maple syrup will make the dough a little harder to work with because it will be softer but you should still be able to shape it. Your cookies will also be a little darker in color and you may need to bake minutes longer.

    My cookies were done at 10 minutes for the original version and closer to 12 minutes when I added more syrup. This recipe should work with other natural style nut butters like cashew or almond butter. I have not tested this recipe with other sweeteners but I think other liquid sweeteners like honey should work. While this recipe should work with almost any brand of natural peanut butter, I would stay away from ones that you may find more oily than normal.

    You don't want to use an unusually thin, liquidy or oily peanut butter. Did you make this recipe? I'd love to see it! Mention KirbieCravings and tag kirbiecravings! Get new post updates via email:. Older Comments. Shyrl — February 20, pm Reply. Kirbie — February 23, am Reply. Theresa Mulvaney — February 20, pm Reply.

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