2 tablespoons plus 1/4 cup unsalted butter, softened, divided
2 tablespoons plus 3/4 cup coconut sugar, divided
1 teaspoon cinnamon, divided
2 golden delicious apples, thinly sliced
1/2 cup canned pumpkin
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3 tablespoons JUSTIN’S® Maple Almond Butter
2 teaspoons coconut oil
Preheat oven to 350 degrees F.
In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.
In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.
To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice and enjoy!
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
2 tablespoons plus 1/4 cup unsalted butter, softened, divided
2 tablespoons plus 3/4 cup coconut sugar, divided
1 teaspoon cinnamon, divided
2 golden delicious apples, thinly sliced
1/2 cup canned pumpkin
2 eggs
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3 tablespoons JUSTIN’S® Maple Almond Butter
2 teaspoons coconut oil
Preheat oven to 350 degrees F.
In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.
In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.
To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice and enjoy!
What makes The Best Nut Butter Granola so great? Well for one, it’s in the name. But it’s also sweet, nutritious, and super easy to make. You can be as creative as you want with this recipe— add walnuts, banana chips, chia seeds, whatever your heart desires! This recipe is great for breakfast or an afternoon snack,. In fact, writing about it made me want to go make it. Goodbye for now.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
Have you ever wanted to try to make your own cream filled chocolate cookie sandwiches? Vanilla Almond Crème-Filled Sandwich Cookies are here to show you the way. Delectable chocolate cookies filled with a rich cream made from my vanilla almond butter.
