How to Make Honey Cinnamon Peanut Butter

The combination of honey and peanut butter has long been a favorite of kids and adults alike for sandwiches. Adding in cinnamon makes it even more desirable. And the combination is rich in nutrients that are good for you.

Peanut butter, which is full of non-meat based protein, may lower your risk of heart disease, since all of the fat in peanut butter is heart-healthy monounsaturated fat. Honey is known for quickly boosting the performance and endurance of athletes as well as reducing their muscle fatigue. Cinnamon can lower blood sugar levels, help your body fight infections and may reduce your risk of heart disease.

Here are four recipes for making your own honey cinnamon peanut butter, either from scratch with real peanuts or by using pre-made peanut butter, either smooth or chunky. Our recipes include ones that are heavier on honey and ones that provide either individual servings or enough to make a week or more of sandwiches for your kids. Honey cinnamon peanut butter can be used for sandwiches or as a dip for apples, celery, crackers, pretzels, cookies and more.

How to Make Honey Cinnamon Peanut Butter

Recipe #1: Yields One Cup of Peanut Butter

Ingredients:

3/4 cup peanut butter

1/2 cup honey

1 teaspoon ground cinnamon

Directions:

This recipe is about as simple as it gets: Combine all of the ingredients and mix them thoroughly until smooth.

Recipe #2: Yields 16 Ounces of Peanut Butter

Ingredients:

1 (15 oz.) container of creamy peanut butter

3 tablespoons honey

3/4 teaspoon cinnamon

Directions:

Again, eezy peezy! Fold the peanut butter, honey and cinnamon together until well blended.

Recipe #3: Using Raw Peanuts

Ingredients:

2 cups raw or lightly salted peanuts. Use an additional ½ cup if you want crunchier peanut butter

2 tablespoons pure raw honey

½ tablespoon coconut oil

2 teaspoons ground cinnamon

Salt

Directions:

Use a food processor to process 2 cups of peanuts on high for a couple of minutes. If the peanuts start to clog up on the sides of the food processor, stop the food processor and scrape down the sides. Do this as often as needed.

Once the peanuts become a paste, add in the honey, coconut oil, cinnamon and salt to taste. Continue to process the peanuts on high until the mixture is as smooth as you desire. If you want even crunchier peanut butter, add in the extra ½ cup of peanuts and pulse them until you are satisfied with the consistency.

The peanut butter will keep in an air safe container in your pantry for several weeks.

Recipe #4: Snack Size Portion

Ingredients:

2 tablespoons creamy or crunchy peanut butter

2 teaspoons honey

1/4 to 1/2 teaspoon cinnamon, to taste

Directions:

In a small bowl, mix all ingredients together until they are well blended. Because the portions in this recipe are small, use it mainly as a dip for a snack with apple slices, carrot sticks, or celery, or use it as a spread for bread, muffins, crackers or bagels.

Image Credit

 

Peanut Butter Stuffed Cupcakes

Peanut Butter Stuffed Cupcakes

When it’s time to be bad, you’ve got to go all the way. Don’t buy a supermarket cake when you can make your own beautiful confections for just a little more energy. Besides, you can make bigger batches at a cheaper price, which means more fun munching in front of a nice movie. And if you’re a peanut butter and chocolate fan, then you’ve got to try these amazing peanut butter stuffed cupcakes.

Making the Batter

If you want a rich chocolate, then there’s something you’ll have to learn about making great cake. You need a secret ingredient, and you’ll have to decide which one you want. Some prefer to substitute eggs and oil for a few nice dollops of mayonnaise, while others enjoy the richness sour cream brings to the cake. If you want to experiment, try both for a super moist cake. For this dark chocolate batter, you’ll need:

¾ cup cocoa powder
½ cup boiling water
1 cup buttermilk
1 ¾ cups all-purpose flower
1 ¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 ½ sticks of butter, unsalted
1 ½ cups sugar
2 large eggs
1 teaspoon of vanilla extract

Figuring out how to mix these items together is different for everyone, whether you mix the butter and sugar together first, or wait to add the wet items until the very end. Try it however you’re used to, and be careful. These ingredients need to be very well blended before you pour them into the tin. With this mixture, you can easily make 12-24 cupcakes, and can bake them at 350 degrees for 20 to 22 minutes. And for the best result, keep checking them to make sure they’re baked through but not burned.

The Peanut Butter Filling

Now, you could try to shove plain and simple peanut butter into the cupcakes, and if you enjoy that idea more, then of course, you can do that. But for a really nice and creamy mix, you’ll want to try something new. Try making a mixture with these two ideas:

3oz. cream cheese
¼ cup creamy peanut butter
2 tablespoons sugar
1 tablespoon milk
or
1 cup peanut butter
2/3 cup confectioner’s sugar

While these ingredients make different amounts of the batter, it’s easy to change to make the changes you’ll need. Pick one and melt them all together, working to keep the mixture creamy and thick. You’ll need the right equipment for this, so make sure you have a pastry bag with a star edged tip. Using the bag, push the tip into the now cooled cupcakes and slowly fill them with your new peanut butter mixture.

Don’t Forget the Frosting

While you could just go buy your favorite store frosting, and use that to cover up the hole made by stuffing the cupcakes, it’s more fun to make your own super sweet frosting. For simplicity, you can use either of these frosting recipes for the perfect topping to your sinfully sweet peanut butter chocolate cupcakes:

1 cup heavy cream
8 oz chocolate chips
or
1/3 cup butter
2 cups confectioner’s sugar
6 tablespoons baking cocoa
4 tablespoons milk

Melt either of these into a saucepan, using caution and low heat to keep the ingredients from burning. Let cool, and then apply the frosting to your new cupcakes. Try these amazing cupcakes today for a sweet cheat on your new year’s diet!

[Image]

Chocolate and Vanilla Protein Shake Recipes

Chocolate and Vanilla Protein Shake Recipes

Since the New Years is over, it’s time to cash in on your resolutions. For those of you that swore to lose weight, eat right, exercise, and all that fun, you’ll probably be wanting to find something to help your exercise regimen that won’t impact your new diet all that much. And with protein shakes, it’s easy to make them taste great, but it’s also far too easy to load them full of calories. So how can you make a tasty protein shake that won’t require three hours of exercise to work off? Try these simple recipes!

Chocolate Banana- the Chunky Monkey

If you happen to have a chocolate flavored protein powder, it can get pretty boring after a few days. So jazz it up a little with the addition of a banana, some mint extract, and a small handful of chocolate chips. The mint adds a chill to the shake while the chips add a bit more substance. Careful with the chocolate, though, as they’ll add the calories on quickly! Don’t forget the milk of your choice and a couple of ice cubes for a really refreshing drink.

The Reeses

If you love the Reeses candy, you’ll love this twist on a chocolate shake. Just adding a spoonful of peanut butter with your scoop of chocolate protein powder can change the flavor into the right direction. For the final piece, try adding a bit of hazelnut flavored cream to seal the deal. Of course, add in a bit of milk and ice for your shake, and enjoy!

 Girl Scout Shake

This shake does not contain any Girl Scouts, and none were harmed in the creation of this recipe. This shake can be made with vanilla or chocolate protein powder, milk, ice, and some cookies. For the best mix, match chocolate protein powder with a couple of Thin Mints, but you’re welcome to use any of your favorite cookies. While this isn’t exactly the best in a low calorie health drink, it’s great for when you feel like you want a cheat day without ruining your whole week. Careful with how many cookies you add, and this could be a reoccurring knock on the door.

Berry Blast

Can’t go wrong with a dash of fruit in the morning! Vanilla goes great with many flavors, and your favorite sweet fruit is just a few in that list. Add in strawberries, blueberries, bananas, pineapples, mangos and any other seasonal fruit into your drink to make your own unique flavor. Change it up every day, and you won’t ever grow bored.

The Nutty Oat

If you prefer a nuttier flavor, try a vanilla powder with a handful of steel-rolled oats. Add in a little bit of peanut butter, your favorite nut for substance, and a little bit of cinnamon. Throw in some maple syrup for sweetening and flavoring, and you’ve got yourself the perfect breakfast shake. Chewy and smooth, thick and filling, this shake will get you up in the morning and on the road to success.

You don’t have to work hard to jazz up your protein shakes, and with a little experimentation, you can find a flavor that suits you. Try some of these recipes, and see what new ideas you can come up with!

[Image]

How To Make A Texas Style Sheet Cake

How To Make A Texas Style Sheet Cake

A Basic Recipe

A sheet cake, by definition, is a single layer cake covered in a layer of frosting. A Texas Style Sheet Cake is a Southern staple with a slight variation: it is baked and served all in the same pan, with icing only on the top. The simplicity of this cake in regards to it's ingredients, the actual baking process, clean up, transporting and serving makes it a versatile go-to dessert for many cooks. Just like a regular sheet cake, there are many variations in recipe types. Dense chocolate fudge, rich butter cream, smooth cream cheese, and thick peanut butter  are all tasty flavor options for a hungry and eager cook. I will take a look at one of my personal favorite flavors for our “how to”: Chocolate Fudge.

 Start with these ingredients for the cake:

2 cups sugar
2 cups all purpose flour
½ cup butter
½ cup shortening
¼ cup unsweetened cocoa
1 cup water
½ cup buttermilk
2 eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla

 And these for the frosting:

½ cup butter
¼ cup unsweetened cocoa
1/3 cup milk
1 16oz package powdered sugar
1 teaspoon vanilla

To make your cake, begin by whisking together sugar and flour in a large bowl. Next, combine your butter, shortening, cocoa, and water in a saucepan over medium-high heat, stirring constantly until butter and shortening have melted. Remove the liquid from the heat and pour it over the bowl of sugar and flour, stirring until dissolved. Stir in your buttermilk, 2 eggs, baking soda and vanilla. Once it is all well mixed, pour the mixture into a greased baking pan. For easier transport, use a pan that has a lid (do not bake with the lid on). Bake at 400 degrees for 20 minutes.

During the last 10 minutes that your cake is baking, prepare your frosting: combine butter, cocoa, and milk in a saucepan over low heat. Stir until butter melts, and then bring to a boil. Once the sauce is boiling, remove from the stovetop and stir in sugar and vanilla. Beat the mixture quickly by hand or with an electric mixer until completely smooth. Feel free to include crushed nuts for added flavor and texture if you'd like.

Have your frosting ready for your cake immediately upon pulling it out of the oven. Leaving your cake in its pan, spread the frosting generously over the top. Cover if transporting, and serve easily with a pie knife once the cake has been cut. Though it takes such little time and effort, your homemade Texas style chocolate fudge sheet cake will be the hit of the dessert table!

[Image]