Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
Grain-Free Coconut Cauliflower “Oats” with Caramelized Bananas may sound like a mouthful—because it is! It’s packed with all of the things that are in the name and JUSTIN’S® Classic Almond Butter, so you know it’s good! Try some today!
Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.
Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
This Peanut Butterbeer is wicked good and a great drink for any event. I’ve added JUSTIN’S® Honey Peanut Butter to a cream soda and topped it with coconut whipped cream. I go nuts if I go too long without one of these magical drinks.
