linguistmama Posted September 8, 2011 Share Posted September 8, 2011 Why is that? Will the recipe turn out weird if I use Adam's natural instead of Jiff etc? This is one of the recipes I found on food gawker and I must make it! http://www.the-girl-who-ate-everything.com/2011/08/peanut-butter-cheese-ball.html Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted September 8, 2011 Share Posted September 8, 2011 I would not be afraid to try it with all-natural peanut butter, but I would probably run my all-natural peanut butter thru the blender for a few minutes to make sure the oil is really really mixed in good. Otherwise, your cheese ball might leak oil on the plate if the room is warm. No harm, just not attractive..... Quote Link to comment Share on other sites More sharing options...
Sun Posted September 8, 2011 Share Posted September 8, 2011 I think the biggest issue with the all-natural peanut butter will be the texture. In my experience, natural peanut butter is not as smooth as the Jif types, and this extra granularity might adversely affect the finished ball. I think it would still work; it just might not be as nice texture-wise. Quote Link to comment Share on other sites More sharing options...
linguistmama Posted September 8, 2011 Author Share Posted September 8, 2011 Thanks! I'll give it a go then. I usually use whole wheat flour and sucanat even in cakes and my family is ok with the texture. Quote Link to comment Share on other sites More sharing options...
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