Peanuts and peanut butter are one of America's favorite foods . Americans consune an average of 1.5 billion pounds of peanut butter and peanut products each year . That is more than 6 pounds of peanuts or peanut products per person . Peanut butter , roasted peanuts ground into a paste are a great source of many vitamins and nutrients . They have niacin , folate , vitamin E and protein . However , they do have caloeirs and fat , so watching your portion size is essential . Here are a few tips to enjoy peanuts and peanut butter in a healthy way :
Look for reduced fat varieties of your favorite spread , but read the label . They can have just as many calories . The types of peanut butter , smooth , chunky or chunchy , do not differ significantly in nutritional value .
Spread peanut butter on top of your morning waffles . Top fruits such as apples or pears with peanut butter for a little extra protein for a snack .
Used crushed nuts to coat chicken or other meats . Mix peanuts with popcorn and dried fruits for a healthy snack that is a little salty and sweet .
Peanut Butter Lover’s Cake
Servings: 16 Cook Time: 35 mins Main Ingredient: peanut butter
1 can Baker's Joy® Original Non-Stick Baking Spray with Flour
2 cups all purpose flour
1/2 teaspoon salt
1-3/4 cup creamy peanut butter (do not use natural) (divided)
1 cup unsalted butter (softened)
1-1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla (divided)
1 cup whole milk
1 cup peanut butter chips
1 cup confectioner's sugar
1/3 cup heavy cream
1 . Preheat oven to 350˚ F. Spray two 8 x 8- baking dishes or pans with Baker's Joy® spray. Combine flour, baking powder, and salt; set aside. Beat 1/2 cup butter, 3/4 cup peanut butter and sugar in large bowl with electric mixer on medium speed about 5 minutes or until creamy.
2 . Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla. Reduce speed to low and alternately add flour mixture and milk, beginning and ending with flour mixture. Stir in peanut butter chips. Pour batter into prepared pans and bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Remove and cool on wire rack for 10 minutes.
3 . Remove can from pans and cool completely. Beat remaining peanut butter and butter until creamy. Beat in confectioners’ sugar and remaining vanilla until smooth. Gradually add heavy cream and continue beating 3 to 5 minutes until frosting is light and fluffy. Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake. Place remaining layer on top and frost top and sides of cake with remaining frosting. Refrigerate until ready to serve.
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