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.
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!
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.
It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.
Roasted veggies are delicious by themselves. We took the savory flavor of warm roasted vegetables and tossed them with a creamy almond butter vinaigrette. Warm Autumn Salad with Almond Butter Vinaigrette is the perfect main dish or side for any meal.
