How To Make Peanut Butter 3 Flavors Recipes

HOW TO MAKE PEANUT BUTTER (+3 FLAVORS!)

Steps:

• Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy (it took us about 6 minutes!).
• Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
• Add in honey, vanilla extract, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
• Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
• Add in dark chocolate chips and sea salt and blend for about 1 more minute or until everything is mixed. NOTE: use room temperature chocolate chips. Frozen/cold chocolate chips might seize your peanut butter!
• Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it's drippy.
• Add in maple syrup, ground cinnamon, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
• Finally, add in whole peanuts and pulse a few times until they get chopped and mixed in!

3-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, sugar, and egg together in a bowl using an electric mixer until smooth and creamy. Roll mixture into small balls and arrange on a baking sheet; flatten each with a fork, making a criss-cross pattern.
• Bake in the preheated oven for 10 minutes. Cool cookies on the baking sheet for 2 minutes before moving to a plate.

HOMEMADE PEANUT BUTTER

Steps:

• Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
• Preheat the oven to 350 degrees F.
• Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
• Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
• If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY

Steps:

• Prepare a cupcake tin with 6 liners.
• Stir peanut butter and powdered sugar together until smooth.
• Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
• Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
• Cover each dollop of peanut butter with more chocolate and smooth out the top.
• Refrigerate for 1 hour or until chocolate has hardened.
• Remove peanut butter cups from the liners.
• Enjoy!