Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped
1. Preheat the oven to 350°F.
2. Melt the butter in a small saucepan over medium heat.
3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.
4. In a large bowl, mix the sugar and pumpkin pie spice.
5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.
6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.
7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.
8. Arrange the remaining dough and the rest of the pumpkin mixture.
9. Bake for 35-45 minutes or until golden brown on top.
10. Cool for 15 minutes.
11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.
12. Drizzle the mixture over the monkey bread and top with chopped pecans.
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.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
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!
You probably didn’t know that you can use carrots instead of potatoes for a health-conscious, nutrient-rich substitute for fries. This recipe calls for JUSTIN’S® Maple Almond Butter. It doesn’t get better than these Crispy Carrot Fries with Cinnamon Maple Almond Dip.
¼ cup JUSTIN’S® Maple Almond Butter
¼ cup Organic Butter or Coconut Oil
⅔ cup Maple Syrup
1 cup Pumpkin Purée
½ teaspoon Salt
⅓ cup Coconut Sugar
1 teaspoon Pumpkin Pie Spice
2 cans Organic Flaky Biscuit Dough
2 teaspoons Coconut Oil
3 tablespoons Pecans, chopped
1. Preheat the oven to 350°F.
2. Melt the butter in a small saucepan over medium heat.
3. Add in the maple syrup, pumpkin purée, and salt. Whisk until well combined, then remove from the heat and set aside.
4. In a large bowl, mix the sugar and pumpkin pie spice.
5. Cut the biscuits in quarters and add the dough pieces to the sugar mixture, tossing to coat.
6. Place ⅓ of the pumpkin mixture into the bottom of a bundt pan.
7. Drop half of the biscuit pieces on top and pour in another ⅓ of the pumpkin mixture.
8. Arrange the remaining dough and the rest of the pumpkin mixture.
9. Bake for 35-45 minutes or until golden brown on top.
10. Cool for 15 minutes.
11. In a small saucepan melt together the JUSTIN’S® Maple Almond Butter and coconut oil, stirring constantly.
12. Drizzle the mixture over the monkey bread and top with chopped pecans.
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
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.
The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.
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.
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.
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.
