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Maple Brown Sugar Oatmeal Recipe by My Rad Kitchen | Eva
I’d love for you to visit my food blog at www.myradkitchen.com Hi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!). Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born! When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.
Peanut Butter Homemade Ice Cream Recipe by SouthernHellBelle
Peanut Butter Homemade Ice Cream Cooking Instructions 1 In a large mixing bowl, whisk eggs thoroughly (or use a mixer on high speed until thick and foamy if you're lazy like me). 2 Add sugar slowly. 3 Turn mixer to low speed, (or whisk a little less vigorously). 4 Add condensed milk, vanilla, crushed candy bars, and peanut butter. 5 Pour in freezer container of your ice cream maker. 6 Add milk to bring mix to the fill line. 7 You should know what to do from here if you've ever used an ice cream maker. If not, consult the all-knowing Google. 1 In a large mixing bowl, whisk eggs thoroughly (or use a mixer on high speed until thick and foamy if you're lazy like me). 1 In a large mixing bowl, whisk eggs thoroughly (or use a mixer on high speed until thick and foamy if you're lazy like me). 2 Add sugar slowly. 2 Add sugar slowly. 3 Turn mixer to low speed, (or whisk a little less vigorously). 3 Turn mixer to low speed, (or whisk a little less vigorously). 4 Add condensed milk, vanilla, crushed candy bars, and peanut butter. 4 Add condensed milk, vanilla, crushed candy bars, and peanut butter. 5 Pour in freezer container of your ice cream maker. 5 Pour in freezer container of your ice cream maker. 6 Add milk to bring mix to the fill line. 6 Add milk to bring mix to the fill line. 7 You should know what to do from here if you've ever used an ice cream maker. If not, consult the all-knowing Google. 7 You should know what to do from here if you've ever used an ice cream maker. If not, consult the all-knowing Google. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hot Wings on the Air Fryer Yellow Cupcakes No Bake Strawberry Mousse Pie Italian Meat Balls Beef mince chow mein Hot Wings on the Air Fryer Yellow Cupcakes No Bake Strawberry Mousse Pie Italian Meat Balls Beef mince chow mein Groundnut sauce Okro soup Beef mince chow mein No Bake Strawberry Mousse Pie Italian Meat Balls Cheesy potato poppers Cheesesteak sloppy Joe's Baked Italian Beef Medallions and Leeks Sour Cream Apple Pie Dulce de leche ice-cream Groundnut sauce Okro soup Beef mince chow mein No Bake Strawberry Mousse Pie Italian Meat Balls Cheesy potato poppers Cheesesteak sloppy Joe's Baked Italian Beef Medallions and Leeks Sour Cream Apple Pie Dulce de leche ice-cream
Banana Cream With Peanut Butter, Yogurt, Oats (Smoothie Bowl) Recipe by Σταυρούλα
 Σταυρούλα @stavroula1005 Αθήνα An energetic, quick, filling, and tasty breakfast for those who exercise or watch their diet. An energetic, quick, filling, and tasty breakfast for those who exercise or watch their diet. Banana Cream with Peanut Butter, Yogurt, Oats (Smoothie Bowl) An energetic, quick, filling, and tasty breakfast for those who exercise or watch their diet. An energetic, quick, filling, and tasty breakfast for those who exercise or watch their diet. Ingredients 5 minutes 1 serving 1 ripe banana 3 tablespoons rolled oats 1 tablespoon peanut butter 2 tablespoons yogurt 1 teaspoon honey 1 teaspoon cocoa powder 1/2 teaspoon cinnamon For garnish cocoa powder, cinnamon, banana slices, your favorite nuts, coarsely chopped 1 ripe banana 3 tablespoons rolled oats 1 tablespoon peanut butter 2 tablespoons yogurt 1 teaspoon honey 1 teaspoon cocoa powder 1/2 teaspoon cinnamon For garnish cocoa powder, cinnamon, banana slices, your favorite nuts, coarsely chopped Cooking Instructions 5 minutes 1 Cut the banana into pieces and place it in the blender with the rest of the ingredients. 2 Blend for 10-15 seconds. Serve in a bowl or a low glass, sprinkling the surface with cocoa powder, cinnamon, banana slices, and nuts. 1 Cut the banana into pieces and place it in the blender with the rest of the ingredients. 1 Cut the banana into pieces and place it in the blender with the rest of the ingredients. 2 Blend for 10-15 seconds. Serve in a bowl or a low glass, sprinkling the surface with cocoa powder, cinnamon, banana slices, and nuts. 2 Blend for 10-15 seconds. Serve in a bowl or a low glass, sprinkling the surface with cocoa powder, cinnamon, banana slices, and nuts. Cooksnaps (10) Copied! on March 19, 2019 16:04 Αθήνα Αν δεν ήμουν φιλόλογος,θα ήθελα να έχω δικό μου ζαχαροπλαστείο 🏩 Similar Recipes More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snickersnoodles Blackened Tilapia Instant Pot Baby Back Ribs QOTW: What's your favorite homecooked meal to serve guests? Shepherds pie Snickersnoodles Blackened Tilapia Instant Pot Baby Back Ribs QOTW: What's your favorite homecooked meal to serve guests? Shepherds pie Warrior Smoothy Egg cupcakes Vegetarian Pilau Veal roast with saffron mash My Big Cottage Pie 😁 Rice Kesari bhat Jeera rice White chana Shinkafa da manja Daal makhni Warrior Smoothy Egg cupcakes Vegetarian Pilau Veal roast with saffron mash My Big Cottage Pie 😁 Rice Kesari bhat Jeera rice White chana Shinkafa da manja Daal makhni
Peanut Butter Bubble Milk Tea Recipe by SKIPPY
This recipe is translated from Cookpad Taiwan. See original: 花生醬珍珠奶茶 Cooking Instructions 1 Cook the tapioca pearls according to the package instructions and set aside. 2 In a pot, bring the milk and water to a boil. Reduce to low heat, add the tea bags, and simmer for 5 minutes. 3 Add the sweetened condensed milk and peanut butter. Stir until well combined, then remove the tea bags. 4 Place the cooked tapioca pearls in a cup and pour in the milk tea. Serve immediately. 5 Tip: For a richer peanut butter flavor, spread some peanut butter around the rim of the cup before serving. 1 Cook the tapioca pearls according to the package instructions and set aside. 1 Cook the tapioca pearls according to the package instructions and set aside. 2 In a pot, bring the milk and water to a boil. Reduce to low heat, add the tea bags, and simmer for 5 minutes. 2 In a pot, bring the milk and water to a boil. Reduce to low heat, add the tea bags, and simmer for 5 minutes. 3 Add the sweetened condensed milk and peanut butter. Stir until well combined, then remove the tea bags. 3 Add the sweetened condensed milk and peanut butter. Stir until well combined, then remove the tea bags. 4 Place the cooked tapioca pearls in a cup and pour in the milk tea. Serve immediately. 4 Place the cooked tapioca pearls in a cup and pour in the milk tea. Serve immediately. 5 Tip: For a richer peanut butter flavor, spread some peanut butter around the rim of the cup before serving. 5 Tip: For a richer peanut butter flavor, spread some peanut butter around the rim of the cup before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Cream of Chicken, Cheese and Broccoli over Rice Sheet Pan Shrimp Fajitas Dutch Baby Strawberry ice box cake Chocolate Cereal Treats Homemade Fish Fingers #CharityRecipe Potatoe chicken soup Instant Rava Idli KFC Style crispy broast Gadbad-A cool drink Cheesy sandwiches 🥪 Tamarind and Ginger juice Sausage, Bacon & Cheese Bakes Pork & Chilli Jam Pies Chicken cutlet Homemade Fish Fingers #CharityRecipe Potatoe chicken soup Instant Rava Idli KFC Style crispy broast Gadbad-A cool drink Cheesy sandwiches 🥪 Tamarind and Ginger juice Sausage, Bacon & Cheese Bakes Pork & Chilli Jam Pies Chicken cutlet
Chocolate Peanut Butter Ice Cream (With Roasted Marshmallows) Recipe by anne
Cooking Instructions 4 hours 1 On medium heat, mix together sugars, cocoa, salt and chocolate milk in a sauce pan. Let simmer and stir regularly. 2 Take 1/3 cup of above mixture and whisk it into egg yolks. Add this back to pan. 3 Add chopped dark chocolate chips until melted then add peanut butter. 4 Cool mixture in fridge. 5 Broil mini marshmallows in oven for about 1 minute. Fold each marshmallow so sticky bottom is not visible. 6 Take mixture and stir in cream. Add a tspn of vanilla. 7 Pour into ice cream maker. At about halfway, slowly add chopped nuts and chocolate. Add roasted marshmallows one at a time near the end. 8 Put in container and freeze. 1 On medium heat, mix together sugars, cocoa, salt and chocolate milk in a sauce pan. Let simmer and stir regularly. 1 On medium heat, mix together sugars, cocoa, salt and chocolate milk in a sauce pan. Let simmer and stir regularly. 2 Take 1/3 cup of above mixture and whisk it into egg yolks. Add this back to pan. 2 Take 1/3 cup of above mixture and whisk it into egg yolks. Add this back to pan. 3 Add chopped dark chocolate chips until melted then add peanut butter. 3 Add chopped dark chocolate chips until melted then add peanut butter. 4 Cool mixture in fridge. 4 Cool mixture in fridge. 5 Broil mini marshmallows in oven for about 1 minute. Fold each marshmallow so sticky bottom is not visible. 5 Broil mini marshmallows in oven for about 1 minute. Fold each marshmallow so sticky bottom is not visible. 6 Take mixture and stir in cream. Add a tspn of vanilla. 6 Take mixture and stir in cream. Add a tspn of vanilla. 7 Pour into ice cream maker. At about halfway, slowly add chopped nuts and chocolate. Add roasted marshmallows one at a time near the end. 7 Pour into ice cream maker. At about halfway, slowly add chopped nuts and chocolate. Add roasted marshmallows one at a time near the end. 8 Put in container and freeze. 8 Put in container and freeze. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Scalloped Potatoes Cast iron onion garlic fried potatoes Coffee Crème Caramel Basic Italian Bread Santa cookies Scalloped Potatoes Cast iron onion garlic fried potatoes Coffee Crème Caramel Basic Italian Bread Santa cookies Chicken patiyala Til chikki Oven Baked Chicken Creamy fruit salad Amaranth Dryfruits Chikki Tamarind chutney with jaggery Salad with chicken nuggets Chicken Qorma Steamed Mussels Lauki chicken gravy Chicken patiyala Til chikki Oven Baked Chicken Creamy fruit salad Amaranth Dryfruits Chikki Tamarind chutney with jaggery Salad with chicken nuggets Chicken Qorma Steamed Mussels Lauki chicken gravy
Vegan Peanut Butter And Chocolate Mousse Recipe by Florence (@mes_repas_vegans)
Cooking Instructions 1 Mix the peanut butter, non-dairy cream, and syrup together. 2 Whip the aquafaba with the lemon juice until stiff peaks form. 3 Gently fold the peanut butter mixture into the whipped aquafaba. 4 Spoon the mousse into ramekins and chill in the refrigerator. 5 Melt the chocolate with the non-dairy milk (you can use a microwave). Let it cool, then pour over the mousses. Chill for a few hours before serving. When ready to serve, top with shredded coconut, a sprinkle of flaky sea salt, or some chopped peanuts, walnuts, or hazelnuts. 1 Mix the peanut butter, non-dairy cream, and syrup together. 1 Mix the peanut butter, non-dairy cream, and syrup together. 2 Whip the aquafaba with the lemon juice until stiff peaks form. 2 Whip the aquafaba with the lemon juice until stiff peaks form. 3 Gently fold the peanut butter mixture into the whipped aquafaba. 3 Gently fold the peanut butter mixture into the whipped aquafaba. 4 Spoon the mousse into ramekins and chill in the refrigerator. 4 Spoon the mousse into ramekins and chill in the refrigerator. 5 Melt the chocolate with the non-dairy milk (you can use a microwave). Let it cool, then pour over the mousses. Chill for a few hours before serving. When ready to serve, top with shredded coconut, a sprinkle of flaky sea salt, or some chopped peanuts, walnuts, or hazelnuts. 5 Melt the chocolate with the non-dairy milk (you can use a microwave). Let it cool, then pour over the mousses. Chill for a few hours before serving. When ready to serve, top with shredded coconut, a sprinkle of flaky sea salt, or some chopped peanuts, walnuts, or hazelnuts. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Alkaline - Vegan Sausage Patties Roasted Pork TenderLoin Alkaline- Fried Portabella Fingers Alkaline - Avocado Salad Dressing Alkaline VEGAN Hashbrowns Alkaline - Vegan Sausage Patties Roasted Pork TenderLoin Alkaline- Fried Portabella Fingers Alkaline - Avocado Salad Dressing Alkaline VEGAN Hashbrowns Bread upma Poundo yam Choco lava cake.... #recipeana Fresh salad Vegetable Chow Mei Fun Omena balls in coconut sauce Tuwon couscous with sesame and green soup Whole Wheat and Oats Muffins Gobhi fritters Frank Roll Bread upma Poundo yam Choco lava cake.... #recipeana Fresh salad Vegetable Chow Mei Fun Omena balls in coconut sauce Tuwon couscous with sesame and green soup Whole Wheat and Oats Muffins Gobhi fritters Frank Roll
Spider Peanut Butter Cookies🕷️ (Halloween) Recipe by 珊珊的料理世界
Cooking Instructions 1 Cream the softened unsalted butter and sugar until pale. 2 Add the beaten egg in two batches, mixing well each time. 3 Mix in the peanut butter until combined. 4 Fold in the baking powder and cake flour until no dry flour remains and the dough is not sticky (add more cake flour if needed). 5 Divide into 20g portions and roll into balls. 6 Slightly flatten each ball and press a malted milk ball into the center to make a round shape. 7 Bake in the oven at 340°F (170°C) for 18-20 minutes. 8 Once cooled, attach the malted milk balls, draw spider legs with chocolate, and attach the candy eyes. 9 Done ✅ 1 Cream the softened unsalted butter and sugar until pale. 1 Cream the softened unsalted butter and sugar until pale. 2 Add the beaten egg in two batches, mixing well each time. 2 Add the beaten egg in two batches, mixing well each time. 3 Mix in the peanut butter until combined. 3 Mix in the peanut butter until combined. 4 Fold in the baking powder and cake flour until no dry flour remains and the dough is not sticky (add more cake flour if needed). 4 Fold in the baking powder and cake flour until no dry flour remains and the dough is not sticky (add more cake flour if needed). 5 Divide into 20g portions and roll into balls. 5 Divide into 20g portions and roll into balls. 6 Slightly flatten each ball and press a malted milk ball into the center to make a round shape. 6 Slightly flatten each ball and press a malted milk ball into the center to make a round shape. 7 Bake in the oven at 340°F (170°C) for 18-20 minutes. 7 Bake in the oven at 340°F (170°C) for 18-20 minutes. 8 Once cooled, attach the malted milk balls, draw spider legs with chocolate, and attach the candy eyes. 8 Once cooled, attach the malted milk balls, draw spider legs with chocolate, and attach the candy eyes. 9 Done ✅ 9 Done ✅ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Foxtail millet vegetable khichdi Gujarati Mathiya Pudding Chugur/ Dried Tender Tamarind Leaves Fritters Pumpkin Milk Agar Jelly Polpete Od Tikvica Water chestnut (Singhada) Chaat Gumbo Potato French Fries Chocolate and strawberry rolls Foxtail millet vegetable khichdi Gujarati Mathiya Pudding Chugur/ Dried Tender Tamarind Leaves Fritters Pumpkin Milk Agar Jelly Polpete Od Tikvica Water chestnut (Singhada) Chaat Gumbo Potato French Fries Chocolate and strawberry rolls
Peanut Butter Cheesecake Recipe by Mariachiara Leone
Cooking Instructions 1 Prepare the base by mixing crushed graham crackers with melted butter to form a smooth mixture. Place it in a springform pan and refrigerate for thirty minutes. 2 Next, prepare the filling. Whip the heavy cream and set aside. Then mix the mascarpone with powdered sugar and peanut butter. Fold the whipped cream into this mixture and add the chocolate chips. 3 Take the base out of the fridge and pour the filling over it. Refrigerate for at least three hours. 4 Decorate the cheesecake as desired with peanut butter, hazelnut spread, and crumbled cookies. 1 Prepare the base by mixing crushed graham crackers with melted butter to form a smooth mixture. Place it in a springform pan and refrigerate for thirty minutes. 1 Prepare the base by mixing crushed graham crackers with melted butter to form a smooth mixture. Place it in a springform pan and refrigerate for thirty minutes. 2 Next, prepare the filling. Whip the heavy cream and set aside. Then mix the mascarpone with powdered sugar and peanut butter. Fold the whipped cream into this mixture and add the chocolate chips. 2 Next, prepare the filling. Whip the heavy cream and set aside. Then mix the mascarpone with powdered sugar and peanut butter. Fold the whipped cream into this mixture and add the chocolate chips. 3 Take the base out of the fridge and pour the filling over it. Refrigerate for at least three hours. 3 Take the base out of the fridge and pour the filling over it. Refrigerate for at least three hours. 4 Decorate the cheesecake as desired with peanut butter, hazelnut spread, and crumbled cookies. 4 Decorate the cheesecake as desired with peanut butter, hazelnut spread, and crumbled cookies. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snack Cracker and Dip Triple Chocolate Mousse Cake - Bakey Beha Mango Pancakes PANCHIPAN{a Chinese dish} Smoked brisket Snack Cracker and Dip Triple Chocolate Mousse Cake - Bakey Beha Mango Pancakes PANCHIPAN{a Chinese dish} Smoked brisket Fried fish Iloka/tofee Besan (Gram flour) Burfi Gulab Jamun Parfait and Purple Smoothie Coconut rice using native rice Stuffed coconut Flower Vanilla cupcakes with butter cream Mini Sandwich Scones Masala Peanuts Pineapple juice Fried fish Iloka/tofee Besan (Gram flour) Burfi Gulab Jamun Parfait and Purple Smoothie Coconut rice using native rice Stuffed coconut Flower Vanilla cupcakes with butter cream Mini Sandwich Scones Masala Peanuts Pineapple juice