2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
2 sticks plus 3 tablespoons salted butter, at room temperature
2/3 cup light brown sugar (or coconut sugar)
2 teaspoons fresh lemon juice
3 medium-sized tangerines or blood oranges
1 cup almond flour
½ cup all-purpose flour (or GF all-purpose flour)
1 ½ teaspoons baking
½ teaspoon salt
1 cup granulated sugar
3 large eggs
3 tablespoons JUSTIN’S® Classic Almond Butter
⅓ cup plain Greek yogurt (or non-dairy yogurt)
2 teaspoons vanilla
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.