Old Fashioned Peanut Butter Cup Smoothies Food

PEANUT BUTTER OLD FASHIONED

Steps:

• Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass.
• Combine the peanut butter with the rye and freeze overnight.
• Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately.
• Combine the honey and hot water in a container. Add the kosher salt and stir to combine.

TANGY PEANUT BUTTER CUP SMOOTHIE

Steps:

• Add chocolate drink powder, yogurt, milk, ice, and peanut butter to a blender. Blend until smooth.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Mix flour, baking powder and salt in a medium bowl.
• In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips.
• For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops.
• Bake cookies until dry on top, about 15 minutes.
• Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.

CARNATION BREAKFAST PEANUT BUTTER CUP SMOOTHIE

Steps:

• Place chocolate drink mix, soy milk, ice, peanut butter syrup, and peanut butter powder in a blender cup and blend until smooth.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together the butter, brown and granulated sugars.
• Add the peanut butter and egg; beat well.
• In a small bowl, combine the sifted flour, salt and baking soda.
• Stir with whisk to combine.
• Gradually stir into butter mixture, stirring well after each addition to blend.
• Add vanilla and beat well.
• Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart.
• Flatten each ball with a fork in a crisscross pattern.
• Bake for 10-12 minutes or until slightly browned around the edges.

PEANUT BUTTER-COFFEE SMOOTHIE

Steps:

• Blend milk, coffee, peanut butter, bananas, strawberries, acai, and cacao together in a blender until it reaches a smoothie consistency.

OLD FASHIONED PEANUT BUTTER COOKIES

Steps:

• In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
• Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
• Beat in the egg and vanilla.
• Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
• Shape dough into 2 inch balls. Roll in additional sugar to coat.
• Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
• Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
• Transfer cookies to a wire rack to cool.

PEANUT BUTTER CUP SMOOTHIE

Steps:

• Put everything in blender and blend until smooth. Serve immediately.