Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
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.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
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.
