Tag Archives: peanut butter

Protein Pow! Dark Chocolate & Pumpkin Seed Protein Bars

gnc.co.uk blog

By Anna Sward of proteinpow.com

Protein Pow

 Protein Bar Filling

 35g GNC chocolate whey protein powder

35g Meridian pumpkin seed butter

25g Tiana coconut flour

20g cocoa powder

50g Koko dairy-free coconut milk

4 squares of dark chocolate

IMG_0033 1


 In a big bowl, mix together all the above ingredients (except for the dark chocolate) until you get a mix you can shape with your hands into either bars or truffles.  If your mix is too sticky to shape into bars, add a bit more coconut flour or cocoa powder until you get to the right consistency. If it’s too dry, add a bit more milk.

Melt your dark chocolate in a bain marie, i.e. a glass bowl on top of a pot of boiling water.

When your chocolate has melted, dunk your bars in there using either your hands or a silicone spatula. Try to remove the bars out…

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Buckwheat for your Health
Vintage Kitchen Notes

adapted from Fantastical Sharing of Recipes; chocolate sauce from Bon Appetit, Dec 2002


For the peanut butter bread:
1 ½ cups all purpose flour
½ cup buckwheat flour
1 Tbs baking powder
½ teaspoon salt
1/3 cup butter, at room tº
½ cup sugar
¼ cup brown sugar
¾ cup peanut butter
1 egg
½ teaspoon vanilla
1 cup milk

For the chocolate sauce:
½ cup whipping cream
½ cup unsalted butter
2 Tbs light corn syrup
225g semisweet chocolate, chopped
½ teaspoon vanilla extract


For the peanut butter bread:
Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.
Beat butter until creamy, add both sugar gradually beating all the time, until the mixture is light and fluffy.
Add egg and beat for a minute. Then add peanut butter and vanilla. Mix well.
Add both flours, baking powder and salt in 3 additions alternating with milk in 2 additions.
Pour into pan and bake for about 40 minutes, or until a tester comes out dry.
Let cool on wire rack and serve with sauce.

For the chocolate sauce:
Put chocolate and vanilla in a bowl.
Heat cream, butter and corn syrup over medium heat and bring it to a simmer. Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it’s smooth and shiny.


Peanut Butter and Chocolate Chip Muffins

Source | Baking Bites


Peanut Butter and Milk Chocolate Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup milk chocolate chips

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.
Makes 12.

Chocolate Peanut Butter Saltine Toffee | Aka “Christmas Crack”

Chocolate Peanut Butter Saltine Toffee

Toffee made from saltine crackers. Aka “Christmas Crack” – this stuff disappears!

One sleeve salted Saltine crackers (about 40 crackers)
1 cup dark brown sugar (or light brown sugar)
1 cup butter (salted or unsalted – go by preference)
2 and ½ cups semi-sweet chocolate chips
6 Tablespoons creamy peanut butter, melted
1 cup crushed M&Ms (optional)
sprinkles (optional)

Preheat oven to 400F degrees. Generously spray a half-sheet pan with cooking spray; set aside.
Line saltines in the pan, leaving a little bit of room between each. Over medium heat, bring butter and brown sugar to a boil in a large sauce pan. As it begins to boil, leave it alone without stirring for 3 minutes. Pour the boiling mixture over the crackers and bake for 5 minutes.
As the toffee bakes, melt the peanut butter. Remove toffee from oven and pour the peanut butter over top, smoothing it in one even layer. Sprinkle with chocolate chips and return to the oven for 1 minute. Remove from the oven and smooth down the chocolate chips into one melted chocolate layer. Top with crushed M&Ms and sprinkles.
Make room in the freezer and chill the toffee for at least 1 hour OR refrigerate for 2 hours. Once the toffee is set, break into pieces.
Store toffee in an airtight container either in the refrigerator or at room temperature for up to 10 days.




My own images, instead of candy sprinkles I used slivered almonds