How To make Marie's Peanut Butter Dreams
1 c Butter or margarine
1 c Peanut butter
1/2 c Granulated sugar
1 c Brown sugar, packed
2 lg Eggs
1 ts Vanilla extract
2 1/4 c Ground oatmeal flour; * see
-note 2 ts Baking soda
1/4 ts Salt
1 c Peanuts; chopped
Optional MARIE FRANGIPANE (KHMG99B) Hi .. these are my favorite melt-in-your-mouth peanut butter cookies ... you grind regular oatmeal in the blender before mixing it into the cookie batter and they are the best!! Beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add combined dry ingredients; mix well. Stir in nuts if desired. Chill dough about one hour. Shape to form one inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar to form pattern. Bake in preheated oven 350 about ten minutes or till edges are golden. MAKES ABOUT 4-1/2 DOZEN COOKIES You can substitue vegetable shortening for butter
and omit chilling the dough. * GROUND OATMEAL FLOUR (so easy) Place l-1/4 cups any oatmeal (quick or old-fashioned, uncooked) in blender or food processor. Cover; blend about one minute; stopping blender occasionally to stir oats. Makes one cup ground oatmeal flour. To make larger amounts of Ground Oat Flour, repeat above recipe to produce amount desired. Will store covered in container in cool dry place for up to six months. These are better then the average peanut butter cookie and really do melt in your mouth!! -----
How To make Marie's Peanut Butter Dreams's Videos
No Bake Chocolate Biscuit Cake Recipe - Only 4-Ingredients | Happy Foods Tube
No bake chocolate biscuit cake also known as chocolate fridge cake is a must-try treat. Turn digestive biscuits & chocolate into this easy homemade dessert. Only 4-ingredients and ready in 10-minutes.
Full recipe here ►
Subscribe here, new videos every week ►
MUSIC -
CAMERA -
LENS -
TRIPOD -
EDITING -
INGREDIENTS:
18 Digestive Biscuits (3½-4 cups/270 g biscuit pieces) -
2½ cups Dark Chocolate , 70% cocoa (14 oz/400 g) -
½ cup Condensed Milk (300 g) -
1½ stick Unsalted Butter (165 g) -
METHOD:
1. Break the biscuits and throw them in a large bowl.
2. Melt the chocolate and butter over a pot of simmering water (or in a microwave). Remove from the heat. Stir in the condensed milk.
3. Pour melted chocolate over crushed biscuits and stir until all the pieces are well covered with chocolate.
4. Line a loaf cake tin with baking parchment paper (make sure all 4 sides are lined). Fill the tin with biscuit mixture and press down hard using the back of a spoon. Scrape chocolate from the sides of your bowl and pour this over the biscuit cake. Spread evenly.
5. The cake is now ready to be chilled. Cover with tin foil and refrigerate overnight.
6. When set, cut into slices and enjoy!
Preparation: 10 minutes
Makes: 12 Slices (10inch x 3.5inch Tin/25cm x 10cm Tin)
This post contains affiliate links.
* HappyFoods Tube is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You may also like:
No Bake Biscuit Cake with Pudding Recipe ►
3-Ingredient Raffaello Coconut Balls Recipe ►
No Bake Raspberry Icebox Cake ►
No Bake Pineapple Cake with Nutella Recipe ►
More HappyFoods Tube Videos ►
◅ ◂ ◅ FOLLOW US ▻ ▸ ▻
► Website:
► Pinterest:
► Facebook:
► Google+:
► Instagram:
► Twitter:
► Contact: hello@happyfoodstube.com
Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Peanut butter ???? yummy recipe ( only 3 ingredients)
# easiest peanut butter.
#healthy snacks
#delicious
# morning breakfast
Treat Yourself with These Irresistible No Bake Peanut Butter Pecan Bites!
Learn how to make these tasty peanut butter pecan energy bites in just minutes!
Ultimate Peanut Butter Cake Recipe - Peanut butter frosting
It doesn't get more epic than this easy delicious peanut butter cake filled with peanut butter mousse and then covered in an easy peanut butter frosting! Then covered in all kinds of peanut butter candy, cookies and treats.
_↓↓↓↓↓↓ CLICK SHOW MORE TO GET RECIPE ↓↓↓↓↓↓↓↓ _
Subscribe to my channel
I adore peanut butter - so making this ultimate triple peanut butter cake was so fun! I think the part I enjoyed the most was simply going through all the store aisles getting all the peanut butter and chocolate cookies and candies!
There are 4 different sizes of peanut butter cups, 2 different kinds of cookies, sticks, candies and peanut butter bites. You can go as over overboard as you'd like decorating this once it's done!
PEANUT BUTTER CAKE RECIPE
Cake
1 C granulated sugar (for high altitude 1 Tbsp less)
1 C brown sugar (for high altitude 1 Tbsp less)
3 1/2 C Cake Flour (for high altitude 3 1/2 Tbsp more)
1 Tbsp baking soda (for high altitude 1/2 tsp less)
1 tsp baking powder
1 tsp salt
1/2 C butter softened
4 lrg eggs room temperature
2/3 C sour cream
3/4 C peanut butter
2 Tbsp vanilla
1 C whole milk (for high altitude 1 Tbsp more)
Preheat the oven to 350 (for high altitude 375)
prepare your pans with non stick spray and parchment circles (I used 4 seven inch pans)
in mixer or large bowl mix together then sugars, flour, baking soda and salt
add the softened butter and beat - it will be sandy
in a separate bowl mix the eggs, sour cream, vanilla and peanut butter
add the wet mixture to the dry and beat
while mixing on low add the milk
pour the batter into the prepared pans
bake for 25-30 mins (for high altitude 20-25 mins) - until it bounces back when pressed and is just starting to pull away from the sides
let cool before starting the mousse
Peanut Butter Mousse
1 C heavy whipping cream
2/3 C granulated sugar
1 tsp vanilla
8 oz cream cheese
1 C peanut butter
Beat the cream, sugar and vanilla until stiff peaks form
in another bowl beat the cream cheese, sour cream and peanut butter
add the whipped cream and mix until incorporated
Assembly
level the tops of the cooled cakes
wrap some cake collar acetate evenly around the cake on a cake plate or cardboard circle
add 1/3rd of the mousse, add another layer of cake and repeat (if your acetate isn't tall enough you may need to add another round, I did)
refrigerate until the mousse is set, at least 4 hours
Peanut Butter Cheating Swiss meringue Buttercream Frosting
1/2 C pasteurized liquid egg whites
3 1/2 C powdered sugar
1/2 tsp salt
1 2/3 C butter room temperature
1 1/2 Tbsp vanilla
2/3 C Peanut Butter
1/4 C cocoa
In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins
while beating on medium add the butter 1-2 Tbsp at a time
once all the butter is mixed in add the vanilla and peanut butter and beat on medium high another 10 mins
take out 3/4th of the frosting and set aside - add 1/4 C cocoa to the remaining 1/4 of the frosting and beat until totally mixed in
take the cake out of the fridge and unwrap the acetate
frost the top of the cake with the peanut butter frosting
then pipe around the outside of the cake alternating as much or little as you like with the chocolate peanut butter frosting
scrape around the cake smoothing the sides and creating the stripes
let the cake chill 10 mins
Ganache Drip
4 oz high quality chocolate don't use chocolate chips
4 oz heavy whipping cream
bring the cream to a boil and pour over the chocolate
let sit 5 mins then stir until smooth
using a piping bag or squeeze bottle add the drips around the outside of the cake
then spread the remaining ganache on the top of the cake (without causing extra drips)
Decorations
all the peanut butter and chocolate peanut butter cookies and candies you like
MORE CAKE RECIPE VIDEOS
Chocolate cake
Cinnamon chocolate cake
Cheesecake
Flourless Chocolate Cake
ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
#AshleeMarieCakes #MakeSomeAwesome #PeanutButterCake
CONTACT ME - I'd love to work with you
ashlee@ashleemarie.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE
Blog:
Facebook:
Pinterest:
Instagram:
Twitter:
Lift me up Song by zhanic at Pond 5
I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
-------------------------------------------------------------
BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
-------------------------------------------------------------
SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
-------------------------------------------------------------
Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)
If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!