QUICK! I mixed all my wet ingredients, then realized the main ingredient expired! what to do?

Question

Heres the recipe. Already got the melted butter and sugar together in the bowl, right before I added the peanutbutter I saw the expiration date. SO, what can I do with this recipe now? I don't have any chocolates or candies or anything to add to this now off hand. Is there a way to salvage it (refrigerate) and add stuff tomorrow?

2 cups unsalted butter
2 cups crunchy peanut butter
2 cups white sugar
2 cups packed brown sugar
4 eggs
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon baking soda

Answer 1

No i don't think you should keep the mixture in the fridge cos you've already melted the butter and mixed it with the sugar. I think the consistency will not be the same if you leave it overnight.
I think you should rest it in room temperature, rush to a store and grab the peanut butter, go home and continue with the recipe.

Answer 2

Don't panic and don't worry about the expiration date on peanut butter. I would continue on with the batch. You will find it is just fine. The only expiration date I am concerned with (unless it's 5 years old) is yeast because it's supposed to be live. I sometimes think we are dealing with planned obsolution with these expiry dates. Good until one day and not good the next.

Good luck and keep on stirring & folding.

Answer 3

I agree with the "use it anyhow" folks. If it's not more than 6 mos out of date, it'll be fine to use unless it's natural. If it's natural, I'd rather not risk illness.

I also agree with the person who said If you want to replace it,let your stuff stand and go get more and proceed. It will be fine.

Answer 4

Put the peanut butter in anyway, unless it expired like 5 years ago. That stuff is good way past it's "best by" date. I know because my friend was a Kraft salesman for years and it used to break his heart to pull stuff off the shelves when it was still edible. Don't worry.

Answer 5

Delicious fairy cakes


Ingredients
For the sponge

4 free-range eggs
225g/8oz sugar
225g/8oz all-purpose flour
225g/8oz butter, melted
For the icing
170g/6oz icing sugar
110g/4oz butter
55g/2oz cocoa powder, sifted
To decorate
white chocolate buttons
milk chocolate buttons



Method
1. Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases.
2. Whisk together the eggs and sugar until light and fluffy.
3. Gradually add the flour and the butter, folding the mixture together gently.
4. Pour the mixture carefully into the fairy cake cases.
5. Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin.
6. To make the icing, whip together the icing sugar, butter and cocoa powder.
7. Once the cakes are cool, ice them liberally.
8. Decorate the cakes with chocolate buttons, sticking them on at a 90 degree angle in layers all the way around so each cake resembles a chrysanthemum flower.

Answer 6

It will be fine for you to put it in the fridge and tomorrow morning, just sit it hour a few hours before you plain on making it, this way, it can get room temperature. . .Run and get the P.B. and you are ready to make your recipe. I've done this before and it doesn't hurt a thing to put it in the fridge. . .

Answer 7

I personally didn't know that peanut butter had an expiration date, unless it's natural peanut butter. If your peanut butter looks and smells okay, I'd use it. I have jars of peanut butter from my father's house that are at least 3 years old!

Actually, I think you'd have a decent drop cookie if you just made your dough with the rest of the ingredients as is.

Answer 8

go and buy some peanut butter and proceed as normal your mix will be fine

Answer 9

throw it away. duh...