3 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
6 large eggs
1/4 cup chickpea miso (or white miso)
1/4 cup JUSTIN’S® Peanut Butter
4 cups all-purpose flour
2/3 cup buttermilk
1 teaspoon vanilla
Powdered sugar, to dust (optional)
In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour into a greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.
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.
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.
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
6 large eggs
1/4 cup chickpea miso (or white miso)
1/4 cup JUSTIN’S® Peanut Butter
4 cups all-purpose flour
2/3 cup buttermilk
1 teaspoon vanilla
Powdered sugar, to dust (optional)
In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour into a greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.
Let the good times roll with these Personal Cinnamon Almond Butter King Cakes. They’re the perfect size to take to whichever parade or party you’re at!
Picture a nutty crust made of almonds, walnuts, and dates, topped with sweet almond butter caramel, and a layer of chocolate ganache. I’ve spent a lot of time perfecting this delicious dessert and am excited to share it with you.
Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.
What’s spookier than a mystery pretzel found in your suitcase purchased from an unidentified airport on an unknown trip from who knows how long ago? These Peanut Butter Stuffed Chocolate Dipped Pretzels. And by spooky, I mean that in the spooktacularly-cute Halloween sense, of course. The mystery pretzel is the other kind of spooky.
Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
