Hungry Girl Peanut Butter Cups Food

HUNGRY GIRL PEANUT BUTTER CUPS

Steps:

• Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
• Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
• Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
• Top each cup with a dollop of sugar free syrup (about 1 tsp.).
• Freeze. Enjoy.

HUNGRY GIRL PEANUT BUTTER BROWNIES

Steps:

• Directions:.
• Preheat oven to 400 degrees. Spray a large baking pan (about 9" X 13") with nonstick spray and set aside.
• In a large mixing bowl, combine cake mix with pumpkin. Stir until completely blended. (Batter will be thick.) Spread batter into the baking pan, and smooth out the top.
• In a small bowl, combine peanut butter with milk. Using a butter knife or a narrow spoon handle, stir until thoroughly mixed. Swirl the peanut butter mixture over the top of the batter with the knife or spoon handle.
• Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes.
• Allow to cool, and then cut into 16 pieces. Enjoy!
• MAKES 16 SERVINGS.

LOW CARB PEANUT BUTTER CUPS

Steps:

• Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.
• While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.
• Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.
• Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.
• Chill the whole thing in the refrigerator for half an hour or so.
• Remove from fridge and run hot water over the bottom of the pan for just a few seconds.
• Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.

HUNGRY GIRL EGG MUG CLASSIC

Steps:

• Spray a microwave-safe mug.
• Add ingredients. Stir.
• Microwave 1 minute.
• Stir.
• Microwave 30 seconds or until set.

COPYCAT HUNGRY GIRLS GUILT FREE PEANUT BUTTER FUDGE!

Steps:

• Preheat oven to 350 degrees.
• Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else).
• Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture.
• Spoon 2 tablespoons of Better 'n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around.
• Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked.
• Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours.
• Cut into 36 squares and serve.
• Serving Size: 1 piece - 1 Point!