Yes and no. When I make Chocolate Chip Cookies, I usually replace half of the butter required with peanut butter. It gives it a peanuty taste and hopefully makes it a bit healthier cause the fats are healthier in the peanut butter. (1 Tablespoon of butter has over 7 grams of saturated fat. 1 tablespoon of peanut butter has about 1.5 grams of saturated fat. A half cup is 8 tablespoons...so that's saving 44 grams of saturated fats!)
I don't think that you'd get the right texture if you replaced *all* of the butter. And obviously you wouldn't want a nutty taste in some recipes. But for some recipes it might enhance flavor and hopefully make it a touch healthier. There are other substitutes, mostly fruit, that you can use instead. Many people use applesauce in light recipes (like cakes) and a prune puree in darker recipes, like brownies.
Generally no. Peanut butter acts differently than butter, and it is not a dairy-base. The texture/consistency can also be very different. It should not be substituted for butter in most recipes unless otherwise specified by the recipe that this substitution is acceptable.
No. Butter is fat, and while there is fat in peanut butter, it has a much different purpose in recipes than increasing the fat content.
No, peanut butter and butter are very different things. They don't substitute for each other.
Usually not. It is best to only use the ingredietns called for in the recipe.
Baking, what joys!! www.foodnetwork.com will have plenty of delicious baking recipes for you! www.pinterest.com is also a great gateway for any baking recipes!
Yes, just be aware of flavors
One can find easy baking recipes on Pinterest. Pinterest offers different recipes for every different skill level in regards to cake baking and decorating.
No, baking soda cannot replace baking powder in all recipes because baking powder includes a acidic ingredient along with baking soda and certain salts that cause batter or dough to rise. Baking soda is purely alkaline, and requires the addition of some type of acidic ingredient in the recipe to produce the proper rise. Different recipes are formulated for either baking soda or baking powder.I suppose you could, but the recipe will probably taste terrible - and the crust won't rise.
Baking soda is used in some cake recipes. Other recipes call for baking powder or simply beaten egg whites for leavening.
Baking is a passion of mine. I have many sites that I use to find great recipes. The Nestle chocolate site, verybestbaking.com is a fantastic site to find baking recipes. There you can find the original tollhouse cookie recipe, brownie recipes, cheesecake recipes and so on.
Vegan butters like butters made from nuts, vegetable fat, sunflower seed butter, olive oil. These are all cholesterol free. Hope this helps.
Recipes for baking cookies can be found online from many different recipe databases. Some examples of these recipe databases include All Recipes and Delish.
There are all sorts of ways to organize your baking recipes. One of the best ways is with simple software programs. Many of these recipe organization programs are free, and can be downloaded from the internet. Having your baking recipes in digital form can allow you to search for recipes at the touch of a button, or share recipes with friends and family.
Baking soda and eating soda are not the same. Baking soda is an ingredient that is found in baking recipes.
Microwave baking can be very successful, but recipes and baking dishes need to be appropriate for microwave use. Recipes that depend on a crisp crust created by a dry hot baking in a conventional oven are not appropriate. I think so !
The ingredients for the recipes.