160 double peanut Recipes

chocolate sandwich cookies, crushed, cream cheese, softened, sugar, peanut butter

all-purpose flour , blend gluten free, tapioca starch (expandex), cocoa, sugar, xanthan gum, baking powder, salt, cinnamon, dried dry buttermilk, eggs, coconut oil, melted, water, divided, melted coconut oil, unsweetened cocoa, water, divided, sugar, vanilla, chopped peanuts (optional), sweetened flaked coconut (optional), nonpareils (optional)

peanut butter cups, frozen, flour, yellow cake mix , preferably duncan hines, evaporated milk, evaporated milk, butter, softened, vanilla extract (i like to double it), salt, eggs, sugar, unsweetened cocoa

double-concentrate tomato paste, mixed with 1 tbsp water, potato starch (corn starch can be substituted), dark soy sauce, light soy sauce, rice vinegar, chicken stock or 3 tbsp water, boneless skinless chicken thighs, dark soy sauce, light soy sauce, egg yolk, potato starch (corn starch can be substituted), dried hot red chili peppers, chopped ginger, minced garlic, sesame oil, scallion, sliced thinly, for garnish, peanut oil (for frying ), rice , for serving

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

cake flour, unsweetened cocoa, baking powder, salt, light sour cream, butter, melted, vanilla extract, sugar, egg whites, egg, fat-free caramel apple dip, marshmallows, dry-roasted peanuts, double chocolate frosting, double chocolate frosting

butter, softened, vanilla, cocoa, salt, nuts, chopped and an optional ingredient, sugar, eggs, all-purpose flour, baking soda, chocolate chips , can use 2 cups instead of pb chips, peanut butter chips

potato, chopped onion, garlic cloves, smashed, egg, lightly beaten, flour (optional) or 1 tbsp matzo meal (optional), salt, fresh ground pepper, grapeseed olives or peanut oil, lox or smoked salmon, sour cream, chives or green onion, chopped, chopped lettuce (optional)

cocoa , hershey s, baking soda, butter, melted and divided (or you can use margarine), boiling water, sugar, eggs, all-purpose flour, vanilla extract, salt, milk chocolate chips , hershey s, peanut butter chips , reese s

margarine, eggs, beaten, flour, baking powder, white sugar, vanilla, cocoa powder, salt, peanut butter, chocolate chips, rice krispies

margarine or 1/2 cup butter, graham cracker crumbs, eagle brand sweetened condensed milk (not evaporated milk), semi-sweet chocolate chips, peanut butter chips

rib ) pork rack, frenched, pomegranate marinade , recipe follows, salt and freshly ground black pepper, olive oil, unsalted butter, thick sliced smoked bacon, cut into big cubes, whole, unpeeled heads garlic , split in half horizontally, mustard greens, washed, trimmed, cut into 3-inch squares, chicken stock, baby turnips, trimmed, peeled, cut into quarters, sugar, peanut oil, dried red chiles, garlic, chopped, ginger, sliced, green onions, chopped, pomegranate juice, rice wine vinegar, fresh ground black pepper, tamarind paste, brown sugar, coriander, toasted, crushed, mushroom soy sauce

minus 1 tbsp sifted whole wheat flour, double-acting baking-powder (low aluminum, of course), sea salt, cinnamon, honey, minus 2 1/2 tbsp oil, eggs, vanilla extract, organic peanut butter (optional, but necessary if you want to make peanut butter-chocolate chip cookies!), organic semisweet chocolate chips or carob chips

fisher dry roasted p-nuts, domino granulated sugar, tea ground cinnanamon, jiff creamy p-nut butter, dominio powdered sugar, roll 16.5 oz pillsbury create an bake refrigerated p-nut butter cookies well chilled, heat oven to 375 degrees

paraffin wax-chipped to melt (1 bar if doubled), confectioners sugar - sifted (2 boxes if doubled), butter - softened (1 cup if doubled), crunchy peanut butter (40 oz jar if doubled), semi - sweet chocolate morsels (32 oz if doubled), vanilla (2 tsp. if doubled)

cream cheese, white wine, double cream, sunflower oil or 1 tbsp other vegetable oil, vanilla extract , to taste, eggs, granulated sugar (about 3 tbsp, i think), plain flour (about 3 tbsp, i think), baking powder, caster sugar, unsalted butter, softened, double cream, caster sugar, double cream, crunchy peanut butter

vegetable broth (i double this to thin the sauce), smooth peanut butter (i use natural crunchy pb), tomato paste, lemon juice, garlic clove, minced, sweet potatoes, peanut oil (i usually use olive oil), onion, minced, cooked chickpeas (i usually double this. we really like chickpeas.), fresh spinach, ground cumin, lemon juice, salt, turmeric, roasted salted peanuts (i chop them up.)

precooked fresh chinese egg noodles (rinsed, drained, cut in half ) or 1 lb fresh fettuccine (cooked, drained, tossed with a bit of peanut oil), stalks choy sum or 5 whole small baby bok choy, peanut oil, garlic cloves, coarsely chopped, sweet soybean paste (tauco, thai style p. pra teep thong brand, kwong hung seng brand), shrimp (peeled and deveined ), mung bean sprouts, warm water, double black soy sauce (koon chun brand preferred), kosher salt, fresh ground pepper , to taste