Now here comes a tricky area, remember that spoon I told you to pull out, this is where it can become useful so listen close, for those who are watching their weight, counting calories or even watching their fat, use the cupped part of the spoon to get a tablespoon of peanut butter out and smear this on the bread, it will stick to the spoon so you may need to use your finger to get the rest of the peanut butter off the spoon….now pop peanut butter finger in mouth and lick off…. Sorry just being funny. For those who really don’t care how much goes on the bread, pick up the butter knife, dip it in the peanut butter and pull out as much as you would like and smear it on the bread also. Now with the flat part of the spoon and the flat edge of the knife, smear that peanut butter around so that all the bread is covered, keep spreading out, great!
Collect your desired amount of peanut butter with your knife or spoon and begin to spread the peanut butter evenly across the topside on your left slice of bread
When you get home put all the ingredient on the counter top,then get the ingredients out of the bag. Then get out a butter knife,and a spoon.You will also need a paper plate or a regular plate.The butter knife is for spreading the butter on the bread.The spoon is for putting a scoop of jelly on
First of all, you need to gather all of your materials such as bread, peanut butter, jelly, and a knife. Make sure your knife is a butter knife so you don’t cut yourself or anyone else and it will spread
Spread butter on both sides of both pieces of bread. Place the bread gently in the pan. Spread about one ounce of grated or sliced cheddar cheese on each of the two pieces of bread. Be careful to adjust the heat so that the bread does not burn.
You will need to prepare ¾ cup of peanut butter, seed butter or almond butter, 2 tablespoons of unrefined coconut oil (set at room temperature), 1 teaspoon of vanilla extract, ½ teaspoon sea salt, ½ teaspoon cinnamon, and 10 ounces bittersweet chocolate (bars or chips). You can double the ingredients as you like, since 24 cups will surely not be enough because this tastes so good.
The first thing you have to do to start is, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Grease and flour your 8-inch square pan. While the oven is heating up you will make the batter. In a small bowl that is microwave-safe, soften ½ of a cup of butter. After the butter softens mix it in with
To begin with, combine the dry ingredients, including flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Stir the mixture until all the dry ingredients are fully mixed. Secondly, combine the eggs and granulated sugar in a large mixer bowl until mixture is thick. Then add the canned pumpkin in the large bowl with the eggs and sugar. Mix the dry ingredients in the large bowl with the rest of the ingredients. By now the baking process is half way through. Pour the mixture on the greased pan with the wax paper. At this time if you would like nuts in your cake you may sprinkle them on the mixture. Place the pan in the oven and bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) When the cake is finished immediately loosen and turn cake onto prepared towel. Be sure the towel has enough powdered sugar when rolling up the cake so it will not stick. Carefully peel off the wax paper