paddle attachment, cream the butter and 2 sugars on high
Spoon peanut butter batter in muffin pan about 3/4 full. Stir together oats, raisins, honey and butter. Spoon over batter. Bake at 350\u00b0 for 30 minutes.
Preheat oven to 350 degrees.
Lightly grease muffin tins.
In a bowl, combine the applesauce, water, vanilla, egg, and honey.
In another bowl, mix the four, baking powder.
Slowly add wet to dry ingredients and mix thoroughly.
Stir in apples.
Pour in lightly greased muffin tins and bake about 30 minutes, or until toothpick inserted in center comes out clean.
Cool muffins on a wire rack.
When cool, frost them with the peanut butter and top each one with a small dog treat.
Let cool 10 minutes.
For peanut butter mousse:
Combine morsels and
Mix icing sugar and 1/4 cup of milk.
Add vanilla.
Mix well until smooth.
Add peanut butter.
If consistency is stiff, add additional milk accordingly.
In heavy saucepan, bring salt, sugar, milk and butter to a boil for 3 minutes.
Remove from heat and add vanilla.
Set pan in cold water and beat, adding 2 or 3 tablespoons peanut butter.
For more than 2 layers, double recipe.
Place 1 cup peanut butter in a medium to large
ps of the cake crumb peanut mixture to be used later
In medium saucepan, combine sugar, margarine and evaporated milk.
Stir to mix well.
Bring mixture to a boil, stirring constantly.
Boil for 2 minutes or to soft ball stage on candy thermometer.
Remove from heat; add vanilla and peanut butter and stir vigorously.
Pour icing over yellow sheet cake.
Let set to allow icing to harden.
o a boil and cook for 2 minutes. Remove saucepan from
For peanut butter mousse: Line 6-cup loaf
Blend Chocolate Peanut Butter Swirl Frozen Dessert and all other ingredients together until smooth. Pour into serving glasses.
Top with another dollop of CocoWhip.
Drizzle with warmed organic peanut butter and Jen's Zen Chocolate Sauce.
Sprinkle with chopped, roasted peanuts.
If you're in a sharing mood, this makes about 2 12-oz shakes!
ight and fluffy. Blend in peanut butter, eggs and vanilla. Add flour
Combine sugars, butter and milk. Cook to soft ball stage (234\u00b0 to 240\u00b0). Stir in cornstarch dissolved in small amount of water. Remove from heat. Beat well. Add vanilla and peanut butter. Beat until smooth. Add nuts. Stir until blended. Pour into buttered square pan. Cool and slice.
Also great as an icing for Peanut Butter Cake.
Bring sugar and water to a boil.
Stir in peanut butter and cook, stirring, until glossy.
Very good for icing for plain cake layers or cupcakes.
Beat butter and peanut butter together in a bowl using an electric mixer until smooth and creamy; stir in milk and vanilla extract. Slowly beat confectioners' sugar into mixture until icing is fully mixed and thick. Store icing in the refrigerator.
nd brown sugar. Blend in peanut butter, eggs, vanilla, and baking soda
Cream together oleo and Crisco.
Add vanilla.
Add 3/4 cup 10x sugar.
Start mixer slowly.
Mix all together.
Add remaining 1/4 cup sugar and mix.
Add peanut butter.
Mix until blended.
Makes enough for 2-layer cake or 1 (9 x 13-inch) cake.
If you like lots of icing, make 1 1/2 times the amount.
egrees C).
Beat the butter and sugar with an electric
ach banana slice with a peanut butter mixture one, squishing together like