Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
brown sugar, baking powder, milk, peanut butter, egg, oil and chocolate chips
In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
Prepare, bake and cool cupcakes according to package directions.
Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.
Preheat oven to 350.
Mix dry ingredients (other than choc chips).
Cream shortening, peanut butter, and sugars in seperate bowl.
Beat eggs and vanilla into shortening and sugar mix.
Add dry mix.
Blend chocolate chip in (is a bit tough but well worth it!).
Bake 11-13 minute.
rown sugars and butter until well combined.
Add peanut butter, beating until
r>Combine the confectioners' sugar, peanut butter, butter and vanilla extract in a
In a mixing bowl, cream shortening, peanut butter and brown sugar.
Add eggs and vanilla; mix well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Fill paper-lined muffin tins with 1/4 cup of batter.
Press a peanut butter cup into the center of each until top edge is even with batter.
Bake at 350\u00b0 for 22 to 24 minutes or until toothpick inserted at an angle comes out clean.
Yield:
16 cupcakes.
Preheat oven to 350\u00b0.
Grease and flour 18 (2 1/2 x 1 1/4-inch) muffin pan cups. Remove paper from peanut butter candies. Prepare brownie mix as label directs.
Spoon into muffin cups.
Place a candy on top of each cupcake. Bake 20 to 25 minutes (until toothpick inserted next to candy comes out clean).
Cool cupcakes in pan on wire rack for 10 minutes.
Remove from cups, loosening sides with knife, if necessary. Cool completely on wire racks.
Makes 18 cupcakes.
Each cake contains 275 calories.
Cream peanut butter and shortening.
Gradually add brown sugar, beating until light.
Add vanilla and eggs, one at a time, beating until fluffy.
Sift together flour, baking powder and salt; add alternately with milk, beating after each addition. Fill paper bake cups in muffin pans half full.
Bake at 375\u00b0 for 15 to 20 minutes.
Cool.
Frost with peanut butter.
Yield:
2 dozen cupcakes.
Cream butter and sugar; add peanut butter and add vanilla and eggs.
Beat well.
Add flour, salt and baking powder alternately with milk.
Fill cupcakes 3/4 full.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350\u00b0. Line 24 muffin pan cups with fluted liners. In large bowl, with mixer at low speed, mix flour, sugars, baking powder and salt until combined. Add milk, peanut butter, margarine or butter, vanilla and eggs; beat until blended. Beat 1 to 2 minutes or until creamy. Spoon batter into muffin cups, filling about 2/3 full. Bake 20 to 22 minutes or until toothpick comes out clean. Immediately remove cupcakes from pan to cool. When cool, frost and enjoy!
arge bowl, stir together the peanut butter, oil, sugar, honey, vanilla and
Cream margarine, sugar and peanut butter.
Add vanilla and eggs, beating well.
Sift flour, salt and baking powder.
Add alternately with milk to the mixture.
Bake in tins lined with bake cups for 25 to 30 minutes.
Frost with cream cheese or chocolate frosting.
Makes about 2 dozen cupcakes.
he brown sugar, shortening and peanut butter until light and fluffy. Beat
Blend together peanut butter and margarine.
Add vanilla and honey, beating well.
Beat in egg.
Combine flour, baking powder, and salt.
Add to creamed mixture alternately with milk.
Place ten cupcake liners in muffin cups.
Fill one half full.
Bake at 375\u00b0 for 15-20 minutes or until lightly browned.
Yield: 10 cupcakes (1 starch and 1 fat).
ixer at medium speed, beat peanut butter and shortening until combined.
Whisk together flour and baking powder; set aside.
Beat together peanut butter, butter and brown sugar.
Add egg and vanilla; beat until fluffy.
Add flour mixture and milk alternatively, beginning and ending with flour, until just combined.
Divide batter among lined muffin cups (each cup about 2/3 full).
Bake at 350 degrees for 18-20 minutes.
Let cool and frost with Milk Chocolate Icing.