1 2 Cup Peanut Butter in Grams

Converting U.Southward. Recipes

Please note that the conversions below pertain to U.South. American cups, which are equivalent to 240 milliliters. During my research into this topic, I discovered that elsewhere in the English-speaking world, such as in England, Australia and New Zealand, 1 cup is equivalent to 250 ml.

While I have tried to be as accurate every bit I possibly can here, measuring ingredients using cups is often highly inexact, depending on how tightly you pack the ingredients into the loving cup. I took the liberty of rounding some conversions for convenience's sake.

I recommend using a digital kitchen calibration for baking. Measuring using a kitchen scale will give you lot the most accurate and consequent results in your blistering.

Please feel costless to contact me if y'all find an error in my calculations, if I didn't include what you lot're looking for or if you accept any questions near conversions.

Volume Conversions

1 tablespoon (Tbsp) = 3 teaspoons = fifteen ml (milliliter)
i teaspoon (tsp) = 5 ml
½ teaspoon = 2.v ml
¼ teaspoon = 1 ml

1 loving cup = 8 fl. oz. (fluid ounces) = 240 ml
¾ cup = 6 fl. oz. = 180 ml
ii/3 cup = 160 ml
½ loving cup = 4 fl. oz. = 120 ml
1/3 loving cup = lxxx ml
¼ loving cup = 4 tablespoons = 2 fl. oz. = 60 ml
ane/viii cup = two tablespoons = 1 fl. oz. = 30 ml

Graphic used with permission from Duncan Hines.

Weight Conversions

1 oz. (ounce) = 28 grams
4 oz. = ¼ lb. (pound) = 113 grams
8 oz. = ½ lb. = 230 grams
12 oz. = ¾ lb. = 340 grams
xvi oz. = 1 lb. = 450 grams

Oven Temperatures

Fahrenheit (°F) to Celsius (°C)
200°F = 95°C
250°F = 120°C
300°F = 150°C
325°F = 160°C
350°F = 175°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C

Weight Conversions for Mutual Baking Ingredients

Ingredient	Ounces	Grams
1 cup butter (2 sticks)	8 oz.	225 m
1/2 cup butter (1 stick)	4 oz.	112 thou
1 tablespoon butter	½ oz.	14 chiliad
1 cup all-purpose flour	5 oz.	140 g
one loving cup whole wheat flour	5 oz.	140 yard
i cup granulated carbohydrate	vii oz.	200 g
1 cup brown sugar	7 ½ oz.	210 thou
1 loving cup powdered sugar	4 oz.	110 thou
i cup chocolate chips	6 oz.	170 g
one loving cup chocolate chunks	5 oz.	140 chiliad
1 cup chopped nuts	iv oz.	110 k
1 cup ground nuts	four ½ oz.	130 yard
1 loving cup raisins	5 ½ oz.	155 m
1 cup rolled oats (old-fashioned oats)	4 oz.	110 g
one cup quick oats (instant oats)	3 ½ oz.	100 thou
ane cup graham cracker crumbs	iv oz.	120 g
1 cup unsweetened cocoa pulverization	3 oz.	80 thou
¼ cup unsweetened cocoa powder	¾ oz.	20 g
one cup oil	8 oz.	225 g
1 tablespoon oil	½ oz.	14 g
ane loving cup heavy cream	viii oz.	225 g
1 cup buttermilk	8 oz.	225 one thousand
1 cup yogurt	8 oz.	225 g
ane cup sour foam	8 oz.	225 g
1 cup honey	12 oz.	335 g
ane loving cup mashed bananas	eight oz.	225 g
i loving cup peanut butter	9 oz.	250 chiliad
1 teaspoon baking powder	-	5 m

Substitutions

All-purpose flour: white wheat flour. I use Weizenmehl glatt Typ 700 in Austria (which is Typ 550 in Frg).
Blistering pulverization: is bachelor in Austria equally Backpulver.
Blistering soda: is non the same as baking powder! Information technology is called Natron in Republic of austria and tin can be constitute in the spice aisle.
Brown sugar: brown sugar gives dough a caramel flavor, light brown colour and chewy texture. While American brown sugar is all-time for American recipes, you tin can substitute Demerara fine brownish saccharide, which can be purchased at most supermarkets in Austria.
Buttermilk: if you don't have buttermilk on hand, you can make it using regular milk and lemon juice or vinegar. For i loving cup of buttermilk, use scant one cup (240 ml) of milk, add 1 tablespoon of lemon juice or vinegar and stir. Let mixture stand for five-ten minutes until thickened before using in your recipe.
Block flour: to brand one loving cup of block flour, put one cup (140 g) all-purpose flour into a bowl, accept out 2 tablespoons of the flour (put it back in the bag) and add 2 tablespoons cornstarch. Sift the flour and cornstarch together.
Chocolate fries: apply real chocolate fries if possible when making Chocolate Chip Cookies or using other recipes titled "Chocolate Scrap" anything. Why? Because American chocolate chips don't simply contain chocolate, they likewise comprise additives that help the chocolate chips go on their shape and not melt abroad when broiled. If the chocolate chips are to exist melted as for a ganache or a chocolate glaze, go ahead and substitute semi-sweetness baking chocolate.

1 cup chocolate chips = six ounces = 170 grams chocolate chunks

Corn syrup: agave nectar, sugar beet syrup, dearest or maple syrup tin be substituted in many recipes. You can also try making your own corn syrup substitute using the recipe here.
Foam cheese: I'm including foam cheese on the list here because European cream cheese is non equal to U.S. cream cheese! Not even Philadelphia brand! European cream cheese is a cream cheese spread. It is fine for making cheesecakes, every bit long as you are aware that it contains more liquid than American foam cheese and you omit any additional liquid there is in the recipe, such as milk or sour cream. Yous may also need to increment blistering time slightly. If you lot desire to make Foam Cheese Frosting with European foam cheese, there is an easy method to follow: How to Brand Cream Cheese Frosting with European Foam Cheese (or Cream Cheese Spread).
Cream of tartar: in baking recipes, you can substitute regular baking powder (Backpulver) for the cream of tartar and blistering soda amounts although the baked goods won't be quite as tender. Weinsteinbackpulver is available in Austria and it contains both cream of tartar and baking soda. For blistering recipes, use double the amount Weinsteinbackpulver equally cream of tartar is called for and half the corporeality of baking soda called for. (For example: if the recipe calls for i teaspoon foam of tartar and 1 teaspoon blistering soda, I substitute it with two teaspoons Weinsteinbackpulver and ½ teaspoon baking soda. Alternatively, you tin can substitute both with two teaspoons baking powder.) When foam of tartar is used to help stabilize beaten eggs whites (i.e. for a meringue), you tin can substitute 1/8 teaspoon of vinegar or lemon juice per egg white. Or omit the cream of tartar, making sure to beat the egg whites thoroughly. For frostings, candy and syrups, yous can safely omit the cream of tartar in about cases.
Evaporated milk: is available as coffee milk (Kaffeemilch-Maresi).
Graham crackers: merely about whatsoever cookie can be substituted for graham crackers in crusts for cheesecakes. Vanilla wafers, shortbread cookies, gingersnaps, digestive biscuits in the Britain, Butterkekse or, even better, Vollkornbutterkekse in Austria.

14 foursquare graham crackers = 1 loving cup graham cracker crumbs = 4 ounces = 120 grams

Molasses: a byproduct of sugar refining. It is a sweet, nighttime chocolate-brown, very thick syrup with an earthy flavor. Molasses is what makes American dark-brown saccharide brown and gives information technology those delicious caramel notes. In German it is called Melasse and is available at health food stores in Austria as well as online.
Oats, quick or instant: oats have been cut and rolled into fine, tender flakes. These are labeled every bit Haferflocken zart or Kleinblatt.
Oats, rolled or former-fashioned: whole grain oats that have been rolled or pressed into regularly-shaped flakes. Haferflocken kernig or Großblatt in Republic of austria.
Oats, steel-cut: the groat (grain) is not rolled flat, rather it is cut into pieces. Haferschrot or Hafergrütze, but is hard to find in Austria.
Peanut butter: utilize industrially-prepared peanut butter in baking recipes to avoid whatever texture problems. I prefer Skippy brand (flossy), which you can discover in some supermarkets here.
Powdered carbohydrate: use Puderzucker. Austrian Staubzucker may be substituted but it isn't as soft and fine as Puderzucker. When using Austrian Staubzucker for frostings, I usually pulverize the powdered sugar on high in the nutrient processor for one minute to prevent a grainy texture in the frosting. In a pinch, y'all can also make your own powdered carbohydrate from granulated sugar using this method.
Pumpkin puree (canned pumpkin): make your own, come across directions here.
Cocky-rising flour: use all-purpose (white) flour and add 1 teaspoon baking powder per 1 cup (140 one thousand) of flour.
Shortening: 100% vegetable fat that is solid at room temperature. Kokosfett is your best substitute; margarine may exist substituted in a crust or dough recipe.
Sweetened condensed milk: this is available in Austria as gezuckerte Kondensmilch from Nestlé.
Topfen (Quark): curd cheese, farmer's cheese (The states) OR blend equal parts cottage cheese and cream cheese OR combine ii parts ricotta with 1 part sour cream.
Unsweetened baking chocolate: utilize dark or bittersweet chocolate which contains 80-90% cocoa.
Unsweetened, natural or "Dutch-candy" cocoa pulverisation: is available in Austria as Kakao or Kakaopulver.
Vanilla excerpt: I utilize my own homemade vanilla extract only you can also utilize vanilla carbohydrate, which is widely bachelor in stores here, or Flüssiger Vanille Extrakt, which comes in tiny bottles.

1 teaspoon vanilla extract = one parcel vanilla sugar = 1 tablespoon vanilla sugar

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