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Air Fryer Lid - Quick Crab Cakes
Instant Blender - 3 Ingredient Peanut Butter Cookies
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Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Add peanuts to the blender pitcher and secure the lid.
- Touch NUT BUTTER, then touch START.
- After one minute touch PAUSE and scrape down the sides and bottom of the pitcher. Resume by touching START. Repeat once each minute until Nut Butter program is complete.
- Touch PULSE, then START to finish the peanut butter.
- When Pulse program is complete, add brown sugar and eggs to the pitcher and stir to combine, scraping down the sides and bottom of pitcher.
- Touch PULSE, then START to run the Pulse program, pausing as needed to scrape down the sides and bottom of the pitcher.
- When the Pulse program is complete, if a dough ball of even consistency has formed, turn out onto work surface. Otherwise, repeat step 7 as needed.
- Form dough into
20 -2 inch balls. Place each ball onto a greased or nonstick baking sheet2” apart. Flatten each ball slightly with a fork in a crisscross pattern. - Bake for 10-12 minutes or until golden brown.
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Sad to say I had high hopes for this recipe but I’m disappointed. The ace blender overheated by the time I was at the second step and I had to finish it by hand. Everything was difficult to get out of the blender as well because it was well peanut butter. And The taste was dry and not sweet enough even though I did put the full cup of sugar in. Sad to say I will not be making this again but I did love the nut butter by itself.
Blender kept getting e01 (over heating), did it in the first 20 seconds. Took peanuts out added a bit of water waited an hour, tryed again same thing. What is wrong with this recipe?
Don’t waste your time! Dough came out too thin. Wasn’t worth the time to clean in the machine.