Easy peanut butter recipes for you
Butter is one of the most consumed dairy goods globally. We all love to eat it, whether it is by spreading it on bread, baking cakes, or just normally spooning them in our dishes.
But, is butter good for health, as all brands claim? The answers might shock you.
While dairy butter has many health benefits, it is chiefly composed of saturated fats and is high in calories, which causes many problems. Some major ones are,
- High cholesterol levels – A major reason for blocked arteries and heart disease
- Obesity – High consumption of butter along with a sedentary lifestyle is often related to obesity and further health complications
- Bad for People with Diabetes- 100 grams of butter contains 740Kcal. This is extremely dangerous for people with diabetes.
- Bad for Adolescents- Adolescent consumption of butter causes a 302% increase in the chances of prostate cancer.
What’s the solution?
Switching to a healthier alternative.
If you’re here, that means you probably know the alternative is, Peanut Butter.
Also, peanut butter carries more unsaturated fats than saturated fat, making it a fat-pleasant food that lowers the danger of cardiovascular and coronary heart sickness.
Talking about some easy Peanut Butter recipes, here are a few of them:
Some amazing and easy Peanut Butter recipes!
Peanut Butter Split Smoothie
Five minutes is what you need in order to make this Peanut Butter Split Smoothie. Ripe bananas are combined together with creamy peanut butter to create a tasty blend, giving you smooth results in a hurry and making it the best easy peanut butter recipe.
Put all of the ingredients into a blender. Blend until smooth.
Chocolate Peanut Butter Pie
In this no-bake pie, peanut butter and chocolate make a perfect mix. This pie is sure to make the sweet lover in your life happy by mixing a smooth combination of peanut butter, cream cheese, and whipped topping with a crunchy chocolate cookie crust.
For the crust:
Preheat the oven to a temperature of 350 degrees F. Until they are good crumbs, crush the cookies. To mix, add the melted butter over the top and stir with a fork. Press into a pie pan and bake for 5 to 7 minutes until set. Take it out of the oven and let it cool down.
For the filling:
Beat the cream cheese with the peanut butter until it is creamy. Apply the sugar powder and beat until smooth. Add and beat until smooth in the thawed whipped topping, scraping the sides if desired.
- With a knife or spatula, pour the filling onto the crust, evening out the end, until serving, cool for at least an hour.
Peanut Butter Mousse
Tofu might seem like an unusual ingredient in this tasty treat, but here it helps to thicken the mousse. Pour the mousse into glasses until it’s full, and top each chilled cup of mousse for a fast and simple treat with a dollop of Marshmallow Fluff and sliced peanuts or shaved chocolate.
- One 14-oz can of full-fat coconut milk.
- 2-4 Tbsp salted, natural creamy peanut butter
- 2-3 Tbsp agave nectar, maple syrup, or powdered sugar (or honey if not vegan)
- Get your coconut milk frozen overnight. In the morning, take the lid and pour out the strong cream from the top into a chilled cup without stirring or tipping. Keep the liquid in the bottom of the can and prepare it for use in baked goods, smoothies, etc.
- Beat until creamed together, light, and smooth using a mixer – around 45 seconds. Add peanut butter, beginning from the lower end of the spectrum (written as the original recipe is 2 Tbsp), and add to the perfect flavor from there. Add the desired sugar to the sweetener of choice, remembering that the more liquid you add, the less solid the mousse. Use as a spreadable frosting instantly or chill for several hours to let it set and firm up as a mousse. Top up with simple coconut ice cream, bananas, or chocolate sauce as a mousse.
- Alternatively, for fruit/baked products, use it as a dip. Do not ice your muffins, cookies, and cakes, etc., before just before eating, if you use it as a frosting, as it must be chilled right up before it is eaten. Reserve leftovers in a covered container in the fridge. Will keep it for up to 1 week.
Peanut Butter Brownies
“A stealth brownie of peanut butter.” We call this recipe, which refers to the mystery marbled peanut butter and caramel swirl in these rich sweets.
Peanut butter filling:
- 1 1/4 cups (336 grams) creamy conventional peanut butter
- Ten tablespoons (142 grams) unsalted butter
- 4 ounces (113 grams) semisweet baking chocolate, chopped
- 1 cup (200 grams) granulated sugar
- Two large eggs plus one egg yolk
- One teaspoon vanilla extract
- 1/2 cup (64 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder, sifted
- 1/4 teaspoon fine salt
Make the peanut butter filling:
- Place the peanut butter in a heat-safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
- Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from the pan and return the peanut butter sheet to the freezer. Keep frozen while making the brownie batter.
Make the brownies:
- Preheat the oven to 350°Line the square pan again with parchment paper, leaving an overhang.
- In a large microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow cooling until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
- Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
- Pour half of the batter into the prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
- (referred from handletheheat.com)
- Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in the pan for 30 minutes. Remove from pan and allow it to cool for another 30 minutes before slicing and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!
Chocolate-Covered Peanut Butter Cheesecake Pops
With this recipe, give your cheesecake a peanut butter chocolate makeover. A decadent peanut butter cheesecake takes up the middle of each pop. In contrast, a dense chocolate shell hides the exterior. To get a bite-size treat, later on, cool and serve fresh, or freeze them. Finally, coat each pop with sliced nuts or sweets. This will give each morsel more texture.
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line an eight by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
- Break up the brown sugar to remove all lumps. Beat the cream cheese and sugar on medium speed until very smooth in a standing mixer with the paddle attachment.
- Add the cream and beat slowly. Now, add the yolks and vanilla, mixing until just combined, and gently stir in peanut butter. Take care not to overbeat the mixture; this incorporates too much air and causes the cheesecake to crack.
- Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat. Lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set, but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate for at least 8 hours or overnight.
- Lift cheesecake from the pan by lifting the foil. Transfer to a cutting board.
- Cut into 1-1/2 inch cube. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
- Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until it gets melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
- Dip the pops into the chocolate mixture, and stand on waxed paper to set for about 5 minutes. Serve cold (straight from the fridge), or freeze for up to 2 weeks. Frozen pops make a cool summer treat or can be allowed to temper for 10 minutes at room temperature before serving.
We hope you’ll have a great time relishing these easy peanut butter recipes. Let us know in the comments which one was the best!
While these may take some time to be ready, but we can’t recommend enough the easiest option; they can’t replace your easiest recipe, spreading consuming Peanut Butter with your all favorite Brown or Multigrain Bread!
Let us know if you know of any other easy peanut butter recipes in the comment section.
Disclaimer: This is article is not sponsored by any brand or company. The information contained on Target100years is provided for general and educational purposes only and must never be considered a substitute for medical advice from a qualified medical professional. All viewers of this content, especially those taking prescription medicines, are advised to consult their doctors or qualified health professionals before beginning any nutrition or lifestyle programme. Target100years does not take responsibility for possible health consequences for any person following the information in the educational content.
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