1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, diced
4 stalks celery, diced
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 pounds butternut squash, cubed (about 7 cups)
7 cups vegetable broth
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1/3 cup Justin’s® Classic Almond Butter
Salt and pepper (to taste)
Fresh thyme (to garnish)
Coconut milk (to garnish, optional)
1. In a large stock pot over medium heat, heat the olive oil. Add the onions, carrots, celery, ginger, and garlic and cook until soft, about 8-10 minutes. Add butternut squash and cook for 5-6 minutes more.
2. Pour in the broth, and add the salt and spices. Bring to a boil, then reduce heat and simmer 10 minutes, or until squash is fork tender. Remove from heat and stir in almond butter.
3. Pour soup into a blender and blend until smooth. Salt and pepper to taste. Serve warm garnished with fresh rosemary and a drizzle of coconut milk, as desired.
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.
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
1 tablespoon olive oil
1 yellow onion, diced
2 large carrots, diced
4 stalks celery, diced
1 teaspoon fresh ginger, grated
1 clove garlic, minced
2 pounds butternut squash, cubed (about 7 cups)
7 cups vegetable broth
1 teaspoon Kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon black pepper
1/3 cup Justin’s® Classic Almond Butter
Salt and pepper (to taste)
Fresh thyme (to garnish)
Coconut milk (to garnish, optional)
1. In a large stock pot over medium heat, heat the olive oil. Add the onions, carrots, celery, ginger, and garlic and cook until soft, about 8-10 minutes. Add butternut squash and cook for 5-6 minutes more.
2. Pour in the broth, and add the salt and spices. Bring to a boil, then reduce heat and simmer 10 minutes, or until squash is fork tender. Remove from heat and stir in almond butter.
3. Pour soup into a blender and blend until smooth. Salt and pepper to taste. Serve warm garnished with fresh rosemary and a drizzle of coconut milk, as desired.
Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.
I can’t get enough of this Spicy Peanut Sauce. Fresh ginger, garlic, and of course, JUSTIN’S® Honey Peanut Butter. It’s so good I could drink it right from the bowl. Of course, I’d never do that. Maybe.
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.
Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.
