Chocolate Coconut Peanut Bu.er Muﬃns

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Reynold Davis
6 years ago
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wheat ﬂour 2 tbsp sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 1/2 cup chocolate chips Direc9ons: Preheat the oven to 350 º F and line a 12 hole muﬃn pan with paper

1 Chocolate Coconut Peanut Bu.er Muﬃns Ingredients: Makes 12 3 small ripe bananas, mashed 2/3 cup plain Greek yogurt 1/3 cup Chocolate Coconut peanut bu=er 1/3 cup honey 2 tbsp milk 1 tsp vanilla 1 cup plain ﬂour 3/4 cup whole wheat ﬂour 2 tbsp sugar 1 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 1/2 cup chocolate chips Direc9ons: Preheat the oven to 350 º F and line a 12 hole muﬃn pan with paper liners. In a large bowl, mash bananas, Greek yogurt, peanut bu=er, honey, milk and vanilla. Add the plain ﬂour, whole wheat ﬂour, sugar, baking powder and soda, cinnamon and salt. SLr unll just combined. Mix in the chocolate chips. Divide the mixture between the muﬃn holes, ﬁlling each liner about 3/4 full. Bake for minutes, or unll a toothpick inserted comes out clean.

2 Chocolate Coconut Peanut Bu.er Milkshake Ingredients: Serves 2 1 frozen banana 1 cup milk ¾ cup vanilla Greek yogurt ¼ cup Chocolate Coconut PB OpLonal toppings: Toasted Coconut Chocolate Shavings Direc9ons: Cut banana up into 1 inch pieces, put on a plate and freeze for a few hours. Blend the frozen banana, milk, yogurt and PB unll smooth. Divide into 2 glasses and top with coconut and chocolate.

3 Cinnamon Raisin Peanut Bu.er Granola Direc9ons: Ingredients: Makes about 4 cups 2 cups old- fashioned rolled oats 1/3 cup of salted roasted peanuts or almonds, coarsely chopped 1/3 cup of roasted sunflower seeds 1/4 cup brown sugar 1/4 cup of honey or agave 1/2 cup of Wild Friends Cinnamon Raisin PB 1/3 cup of coconut oil 1 tsp vanilla extract 2/3 cup raisins 1/2 tsp sea salt Preheat oven to 325º F. Line a large, rimmed baking sheet with parchment paper. In a large bowl, combine oats, peanuts, sunflower seeds, salt and cinnamon. In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, slrring constantly so they don't burn! Turn off heat and slr in peanut/ almond bu=er, oil and vanilla. Pour peanut/almond bu=er mixture over oat mixture and slr unll coated. Spread mixture in a single layer on prepared baking sheet. Bake in preheated oven for 40 minutes, slrring twice, unll golden brown. Once it's finished baking, slr in dried cranberries. Let cool completely. Store in an airlght container for up to 2 weeks!

Line baking sheets with parchment paper. Combine the Cinnamon Raisin PB, sugar and egg in a bowl unll smooth.

4 Cinnamon Raisin Peanut Bu.er Cookies Ingredients: Makes 18 1 cup Cinnamon Raisin PB 1 cup sugar 1 egg Direc9ons: Preheat oven to 350 F. Line baking sheets with parchment paper. Combine the Cinnamon Raisin PB, sugar and egg in a bowl unll smooth. Drop spoonfuls of dough onto prepared baking sheet. Lightly ﬂa=en each ball with a fork (horizontally and verlcally). Bake for 7-10 minutes. Do not over bake! These cookies are best when they are slll sod and just beginning to brown. Let cool completely.

5 Honey Pretzel Peanut Bu.er with Apples and Celery Our Honey Pretzel Peanut Bu=er is great spread on apples, bananas, celery, crackers, rice cakes and more!

unsweetened chocolate, coarsely chopped 4 ounces semisweet chocolate, coarsely chopped 2/3 cup all- purpose ﬂour ½ teaspoon baking powder ¼ teaspoon salt ¾ cup granulated sugar 3 large eggs 2

6 Honey Pretzel Peanut Bu.er Brownies Ingredients: Adapted from Martha Stewart Makes 9 large or 16 small squares FOR THE BATTER 8 tablespoons (1 slck) unsalted bu=er, cut into small pieces plus more for pan 2 ounces unsweetened chocolate, coarsely chopped 4 ounces semisweet chocolate, coarsely chopped 2/3 cup all- purpose ﬂour ½ teaspoon baking powder ¼ teaspoon salt ¾ cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract FOR THE FILLING 4 tablespoons unsalted bu=er, melted ½ cup confecloners sugar ¾ cup Wild Friends Honey Pretzel PB ¼ teaspoon salt ½ teaspoon pure vanilla extract Direc9ons: Preheat oven to 325 F. Bu=er an 8- inch square baking pan and line with parchment, allowing a 2- inch overhang. Make ba=er: Put bu=er and chocolate into a heatproof bowl over a pan of simmering water. SLr unll melted. Let cool slightly. Whisk together ﬂour, baking powder and salt in a bowl, set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk unll mixture is smooth. SLr in vanilla. Add ﬂour mixture; slr unll well incorporated. Make ﬁlling: SLr together bu=er, confecloners sugar, peanut bu=er, salt and vanilla in a bowl unll smooth. Pour 1/3 of ba=er into prepared baking dish, spread evenly with a rubber spatula. Drop tablespoon size dollops of peanut bu=er on top of the ba=er about 1 inch apart. Pour remaining ba=er on top, spread to coat the enlrety of the pan. Drop the remaining of ﬁlling on top of 2nd layer of ba=er. Gently swirl PB ﬁlling into ba=er with a bu=er knife, running the knife lengthwise and crosswise through layers. Bake unll a knife/toothpick inserted in the center comes out with a few crumbs but is not wet, about 45 minutes. Let cool in pan for 15 minutes then lid out. Let cool completely on a wire rack before cupng into squares. Store brownies in an airlght container for up to 3 days.

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