{"id":22523,"date":"2016-05-06T15:54:57","date_gmt":"2016-05-06T05:54:57","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=22523"},"modified":"2020-12-30T15:27:42","modified_gmt":"2020-12-30T04:27:42","slug":"10-best-peanut-butter-recipes","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/10-best-peanut-butter-recipes\/","title":{"rendered":"10 Best Peanut Butter Recipes"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/10-best-peanut-butter-recipes\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-550x309.jpg\" alt=\"10 best peanut butter recipes ann reardon\" width=\"550\" height=\"309\" data-wp-pid=\"22540\" \/><br \/>\n&nbsp;<\/p>\n<p>\nTen quick and easy peanut butter recipes that will make every peanut butter fan swoon.<br \/>\nThis week I had the privilege of being flown to New York for the YouTube Creator Summit. It was so lovely to be spoiled by YouTube, I&#8217;m feeling very blessed. Of course, I really miss my gorgeous kids and husband whenever I&#8217;m away. It is like leaving behind part of your heart when you travel alone. And the good news is that I will arrive back in Sydney 6:30am on Mothers Day &#8211; ready for cuddles and squeezes oh so tight.<p;>\n<p>Back to the peanut butter recipes, let me know in the comments which ones are your favorite.<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/ydjuRx_cIxo?rel=0\" width=\"560\" height=\"315\"\nframeborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe>\n<\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"fn\">4 Ingredient Peanut Butter Cookies<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22532\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100645-550x413.jpg\" alt=\"4 ingredient peanut butter cookies\" width=\"550\" height=\"413\" data-wp-pid=\"22532\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100645-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100645-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100645-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100645-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMakes 14<br \/>\nThese are particularly moorish I had to fight to get a photo taken before they were gobbled up.<br \/>\n1 cup or 252g (8.89 ounces) peanut butter<br \/>\n1 cup or 216g (7.62 ounces) sugar<br \/>\n1 egg<br \/>\n2\/3 cup or 128g (4.52 ounces) chocolate chips<br \/>\nPlace the peanut butter, sugar and egg into a bowl and mix it together until it is smooth. Add about 3\/4 of the chocolate and mix it through.<br \/>\nPlace ice-cream scoops of cookie dough onto a tray leaving some space between them. Then using your hand flatten each one and add the extra chocolate chips on top.<br \/>\nBake in the oven at 180C (356 degrees Fahrenheit) until they just start to brown on the edges, they will be soft when you first take them out of the oven but when they cool they will crisp up.<\/p>\n<h4>Peanut Butter Cheesecake Bites Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22534\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100681-550x413.jpg\" alt=\"peanut butter cheesecake bites ann reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22534\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100681-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100681-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100681-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100681-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMakes 9<br \/>\n1\/2 cup or 126g (4.44 ounces) peanut butter<br \/>\n250g (8.82 ounces) or 1 cup cream cheese<br \/>\n4 Tbsp or 32g (1.13 ounces) icing\/powdered sugar<br \/>\npopsicle sticks (ask the chemist for a box of wooden tongue depressors)<br \/>\n150g (5.29 ounces) chocolate for coating<br \/>\nsprinkles \/ crushed peanuts for decoration<br \/>\nWhip together all of the ingredients until smooth and fluffy. Pour into a square plastic container lined with baking paper and poke popsicle sticks into the top evenly spacing them. Place in the freezer for at least 2 hours.<\/p>\n<p>Slice into cubes, dip in tempered chocolate and immediately dip into sprinkles or crushed peanuts to decorate.<\/p>\n<h4>Home Made Peanut Butter Cups<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22529\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100588-550x413.jpg\" alt=\"peanut butter cups ann reardon howtocookthat\" width=\"550\" height=\"413\" data-wp-pid=\"22529\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100588-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100588-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100588-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100588-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMakes 25<br \/>\n1 cup or 126g (4.44 ounces) icing\/powdered sugar<br \/>\n1 cup or 252g (8.89 ounces) peanut butter<br \/>\n150g (5.29 ounces) chocolate<br \/>\nmini cupcake cases<br \/>\nLine each cupcake case with chocolate and allow to set. Warm the peanut butter and mix with the icing sugar. Add 2 teaspoons to each case then seal with chocolate.<\/p>\n<h4>Two Ingredient Peanut Butter Fudge<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22530\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100597-550x413.jpg\" alt=\"peanut butter fudge recipe easy reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22530\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100597-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100597-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100597-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100597-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nWarning: This is super rich, may induce feelings of &#8216;I&#8217;m so full but I&#8217;ll just have a little more&#8217;<br \/>\n225g (7.94 ounces) or 1 cup minus 2 Tbsp peanut butter<br \/>\n200g (7.05 ounces) chocolate<br \/>\nAdd the chocolate to the peanut butter and melt it in the microwave for 30 seconds stir, 20 seconds stir and if needed an additional 10 seconds stir. Pour into a tray and leave to set in the fridge<\/p>\n<h4>Peanut Butter and Jelly Twist Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22539\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100455-550x413.jpg\" alt=\"10 best peanut butter recipes\" width=\"550\" height=\"413\" data-wp-pid=\"22539\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100455-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100455-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100455-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100455-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nBread Dough<br \/>\n1\/4 cup or 62millilitres (2.1 fluid ounces) water warmed to 98F (36.67 degrees Celsius)<br \/>\n1\/4 cup or 62millilitres (2.1 fluid ounces) milk (4% fat) warmed to 98F (36.67 degrees Celsius)<br \/>\n2 eggs<br \/>\n1\/3 cup or 73g (2.57 ounces) sugar<br \/>\n1\/2 cup or 110g (3.88 ounces) butter<br \/>\n1\/2 tsp salt<br \/>\n2 \u00be cups or 450g (15.87 ounces) flour<br \/>\n3 tsp yeast<br \/>\nPlace all of the ingredients in a bread maker on a &#8216;dough&#8217; setting.<br \/>\nOr if making by hand mix the ingredients together and kneed until elastic.<br \/>\nLeave in a covered bowl in a warm place until it doubles in volume.<\/p>\n<p>2 Tbsp or 30g (1.06 ounces) peanut butter<br \/>\n1\/4 cup or 79g (2.79 ounces) jam<br \/>\nSee the video for instructions on how to assemble this one.<\/p>\n<h4>Peanut Butter Frozen Yoghurt<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22536\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100770-550x413.jpg\" alt=\"peanut butter ice-cream ann reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22536\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100770-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100770-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100770-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100770-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n2 cups or 544g (19.19 ounces) yoghurt<br \/>\n1 cup or 238g (8.4 ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1\/2 cup or 63g (2.22 ounces) icing sugar<br \/>\n(OR if you prefer you could use <a title=\"Best Homemade Ice Cream Recipes\" href=\"https:\/\/www.howtocookthat.net\/public_html\/best-homemade-icecream-recipes\/\" target=\"_blank\">vanilla ice-cream base<\/a>)<br \/>\n2 Tbsp or 30g (1.06 ounces) peanut butter<\/p>\n<p>Place the yoghurt, cream and icing sugar into an ice cream machine and churn until it is frozen and thickened.<\/p>\n<p>Warm the peanut butter and pour it onto the frozen yoghurt and fold it through until you can see streaks of peanut butter. Serve scoopfuls topped with sliced strawberries and peanuts.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22535\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100749-550x413.jpg\" alt=\"peanut butter ice-cream recipe ann reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22535\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100749-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100749-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100749-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100749-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h4>Peanut Butter Refrigerator Cake Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22533\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100650-550x413.jpg\" alt=\"peanut butter refrigerator cake by ann reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22533\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100650-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100650-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100650-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100650-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nServes 8<br \/>\n2 cups or 476g (16.79 ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n3 Tbsp or 24g (0.85 ounces) icing sugar<br \/>\n1 tsp vanilla extract<br \/>\n1 packet or 750g (26.46 ounces) of plain chocolate flavored biscuits<br \/>\n100g (3.53 ounces) or 1\/3 cup plus 1 Tbsp peanut butter<\/p>\n<p>To decorate<br \/>\n300millilitres (10.14 fluid ounces) or 1 cup plus 3 Tbsp plus 1 tsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1\/4 tsp vanilla<br \/>\n1\/4 cup 63g (2.22 ounces) icing sugar<br \/>\nsprinkles<\/p>\n<p>Put the peanut butter, cream and icing sugar into a bowl and whisk with electric beaters until you have stiff peaks.<\/p>\n<p>Take one of your biscuits and sandwich it to the next one using your peanut butter cream. Take another put cream on it and add it to the first ones, continue to add more cookies until you have three rows.<\/p>\n<p>Take your extra cream and icing sugar, put it into a bowl with some vanilla and whip that to firm peaks too.<\/p>\n<p>Use that to cover the whole outside of the dessert. Then decorate it how you like. I am adding sprinkles all over the top to make it colourful. Place it in the fridge for an hour for the cookies to soften. Then cut slices across to reveal the layers.<\/p>\n<h4>Peanut Butter Pretzel Bites recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22528\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2100550-550x413.jpg\" alt=\"peanut butter pretzel bites ann reardon\" width=\"550\" height=\"413\" data-wp-pid=\"22528\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100550-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100550-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100550-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2100550-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nmakes 18<br \/>\n1 cup or 252g (8.89 ounces) peanut butter<br \/>\n2 Tbsp or 26g (0.92 ounces) butter<br \/>\n1\/2 cup or 63g (2.22 ounces) powdered\/icing sugar<br \/>\n3\/4 cup or 174g (6.14 ounces) brown sugar<br \/>\npretzels, ensure you get a bag which has not been crushed, I found mainly pieces in my bag.<br \/>\n150g (5.29 ounces) chocolate for coating<br \/>\nMix together the peanut butter, butter, powdered sugar and brown sugar until it comes together. Roll a tablespoon of mixture into a ball and sandwich it between 2 pretzels. Place them in the fridge for about 30 minutes to make them easier to handle. Coat one half in chocolate and leave to set on non-stick baking paper or foil. Serve cold.<\/p>\n<h4>Super Easy Peanut Butter Cupcakes (egg free)<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22537\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2110052-550x413.jpg\" alt=\"easy peanut butter cupcake recipe how to cook that\" width=\"550\" height=\"413\" data-wp-pid=\"22537\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110052-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110052-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110052-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110052-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nMakes 15<br \/>\n1 x 468g (16.51 ounces) packet of vanilla cake mix<br \/>\n1\/2 cup or 126g (4.44 ounces) peanut butter, warmed<br \/>\n1 \u00bd cups water<br \/>\nAdd all the ingredients to a bowl and mix with electric mixers until light and fluffy. Place scoopfuls into cupcake case and bake until done. Decorate with <a title=\"Buttercream Cupcake Frosting Recipes\" href=\"https:\/\/www.howtocookthat.net\/public_html\/buttercream-cupcake-frosting-recipes\/\" target=\"_blank\">warmed buttercream<\/a> and sprinkles or <a title=\"Pretty Butter Cream Flower Cake\" href=\"https:\/\/www.howtocookthat.net\/public_html\/pretty-butter-cream-flower-cake\/\" target=\"_blank\">buttercream roses<\/a>.<\/p>\n<h4>Banana Peanut Butter Mousse<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-22538\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/P2110098-550x413.jpg\" alt=\"peanut butter mousse howtocookthat\" width=\"550\" height=\"413\" data-wp-pid=\"22538\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110098-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110098-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110098-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/P2110098-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Ganache<\/strong><br \/>\n45millilitres (1.52 fluid ounces) or 3 Tbsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n90g (3.17 ounces) chocolate<\/p>\n<p>Add the cream to the chocolate and heat for 30 seconds in the microwave and then stir until smooth.<\/p>\n<p><strong>Mousse<\/strong><br \/>\n150millilitres (5.07 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1\/2 cup or 108g (3.81 ounces) caster\/super fine sugar<br \/>\n1\/2 cup or 126g (4.44 ounces) peanut butter<br \/>\n1 tsp gelatin powder<br \/>\n200millilitres (6.76 fluid ounces) additional <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<\/p>\n<p>Add two tablespoons of the 150ml of cream to the gelatin and mix it through so the gelatin can absorb the liquid.<\/p>\n<p>Place the sugar, remainder of the 150ml of cream and peanut butter into a bowl and stir it together. Then heat it in the microwave to melt the peanut butter and dissolve the sugar.<br \/>\nAdd the gelatin and whisk until smooth and together. Leave to cool to room temperature.<\/p>\n<p>Once your peanut mixture is cooled whip the 200ml of cream to soft peaks. Then gently fold it through the peanut mixture.<\/p>\n<p><strong>Topping<\/strong><br \/>\n3 bananas and 1\/2 cup orange juice<br \/>\n200millilitres (6.76 fluid ounces) <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\npeanuts<\/p>\n<p>In a glass place 1 tablespoon of ganache then top it with 1\/2 cup of peanut mousse. Place it in the fridge to set.<br \/>\nWhip the remaining cream to soft peaks. Slice the banana and dip in orange juice, this just stops the banana from going brown.<br \/>\nArrange slices of the banana on top of the mousse then top it with the whipped cream and a few peanuts.<br \/>\nCopyright 2016<a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a><\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"10 Best Peanut Butter Recipes\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-550x309.jpg\",\n  \"description\": \"Ten quick and easy peanut butter recipes that will make every peanut butter fan swoon.\",\n  \"keywords\": \"easy, peanut butter, cookies, recipe, quick, best, peanut butter cups\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"13\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"datePublished\": \"2016-05-06\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT10M\", \n  \"totalTime\": \"PT20M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"birthday, American, French, Australian\", \n  \"recipeYield\": \"14\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"1 cup or 252g (8.89 ounces) (8.89 ounces (252.03 grams)) peanut butter\",\n    \"1 cup or 216g (7.62 ounces) (7.62 ounces (216.02 grams)) sugar\",\n    \"1 egg\",\n    \"2\/3 cup or 128g (4.52 ounces) (4.52 ounces (128.14 grams)) chocolate chips\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Place the peanut butter, sugar and egg into a bowl and mix it together until it is smooth\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Add about 3\/4 of the chocolate and mix it through.\"\n  }],\n  \"review\": [{\n    \"@type\": \"Review\",\n    \"reviewBody\": \"\",\n    \"author\": {\"@type\": \"Person\", \"name\": \"\"}\n  },{\n    \"@type\": \"Review\",\n    \"reviewBody\": \"\",\n    \"author\": {\"@type\": \"Person\", \"name\": \"\"}\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"10 Best Peanut Butter Recipes\",\n    \"description\": \"Ten quick and easy peanut butter recipes that will make every peanut butter fan swoon.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-550x309.jpg\",\n    \"uploadDate\": \"2016-05-06\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=ydjuRx_cIxo&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/ydjuRx_cIxo?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/10-best-peanut-butter-recipes\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"10 best peanut butter recipes ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/04\/10-best-peanut-butter-recipes-copy-600x600.jpg 600w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"22540\" \/><\/a><p>&nbsp; Ten quick and easy peanut butter recipes that will make every peanut butter fan swoon. This week I had the privilege of being flown to New York for the YouTube Creator Summit. It was so lovely to be spoiled by YouTube, I&#8217;m feeling very blessed. Of course, I really miss my gorgeous kids and husband whenever I&#8217;m away. It is like leaving behind part of your heart when you travel alone. And the good<\/p>\n","protected":false},"author":1,"featured_media":22540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,152,156],"tags":[2474,31,2476,995,952,1184,998,2478,2477,2475],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22523"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=22523"}],"version-history":[{"count":15,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22523\/revisions"}],"predecessor-version":[{"id":116177,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/22523\/revisions\/116177"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/22540"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=22523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=22523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=22523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}