I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
¼ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 (17 ½ ounces) package Frozen Puff Pastry, thawed
1 Egg, lightly beaten
Powdered Sugar (for dusting)
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Unroll the puff pastry and cut in half to make two rectangular sheets.
4. Stack the two sheets and cut into a triangle, removing the excess pastry.
5. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter between the two triangles of pastry.
6. Cut away 2 strips at the bottom of the triangle to create the trunk of the tree.
7. Cut the sides of the triangle into 1-inch strips to create the branches.
8. Twist the branches away from you and continue moving up the tree.
9. Cut a small star out of the extra puff pastry; place on top of the tree.
10. Lightly brush the pastry with egg.
11. Bake for 12-15 minutes, or until golden brown.
12. Cool slightly, then dust with powdered sugar as desired.
Serve immediately.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
Isn’t there just something nice about a warm cup of coffee and a thick slice of coffee cake that just gets your day going right? This recipe for Maple Almond Butter Coffee Cake is a delicious bite that never fails to put a smile on my face. It’s made with coconut sugar, rolled oats, and JUSTIN’S® Maple Almond Butter.
Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!
¼ cup JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 (17 ½ ounces) package Frozen Puff Pastry, thawed
1 Egg, lightly beaten
Powdered Sugar (for dusting)
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Unroll the puff pastry and cut in half to make two rectangular sheets.
4. Stack the two sheets and cut into a triangle, removing the excess pastry.
5. Spread the JUSTIN’S® Chocolate Hazelnut and Almond Butter between the two triangles of pastry.
6. Cut away 2 strips at the bottom of the triangle to create the trunk of the tree.
7. Cut the sides of the triangle into 1-inch strips to create the branches.
8. Twist the branches away from you and continue moving up the tree.
9. Cut a small star out of the extra puff pastry; place on top of the tree.
10. Lightly brush the pastry with egg.
11. Bake for 12-15 minutes, or until golden brown.
12. Cool slightly, then dust with powdered sugar as desired.
Serve immediately.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
Feeling a little blue is a positive statement in my household thanks to my Blue Lagoon Smoothie Bowl. This recipe is like having dessert for breakfast without having to feel guilty about it. In fact, I’m feeling a little blue now, I better go make myself this amazing smoothie bowl.
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!
