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!
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
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!
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
I love creating recipes that don’t require any heat because I can make my kids do it when I get lazy. This Easy No Bake Peanut Butter Granola was made with your kids in mind. I’ve included JUSTIN’S® Chocolate Hazelnut and Almond Butter and JUSTIN’S® Classic Peanut Butter for added sweetness. I’ve also added “easy” and “no bake” in the title so they don’t complain. You can even let them have a piece if you’re feeling extra generous.
Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.
