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.
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.
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 box Gluten Free Sugar Cookie Mix
⅓ cup Butter, softened
1 tablespoon Water
1 teaspoon Vanilla
1 Egg
3 tablespoons Rainbow Sprinkles
1. Preheat the oven to 350°F.
2. Cover a cookie sheet with parchment paper. Set aside.
3. Stir the cookie mix, butter, JUSTIN’S® Honey Peanut Butter, water, vanilla, and egg in medium bowl.
4. Place the cookie dough on the cookie sheet and form the dough into a 18 x 12-inch rectangle.
5. Bake for 13 to 15 minutes.
6. Temporarily remove from the oven and cool for five minutes.
7. Carefully slice into 2-inch wide strips.
8. Turn each piece on its side and place back in the oven for 7-10 more minutes or until crunchy. Cool completely.
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
I’ve been in my kitchen laboratory cooking up some goodies. I’ve been trying to make the smoothest smoothie around, and I think I’m getting close. The Cranberry Coconut Almond Butter Smoothie is full of tropical flavors, JUSTIN’S® Coconut Almond Butter, and real cranberry. See for yourself just how smooth it is!
Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!
3 tablespoons JUSTIN’S® Honey Peanut Butter
1 box Gluten Free Sugar Cookie Mix
⅓ cup Butter, softened
1 tablespoon Water
1 teaspoon Vanilla
1 Egg
3 tablespoons Rainbow Sprinkles
1. Preheat the oven to 350°F.
2. Cover a cookie sheet with parchment paper. Set aside.
3. Stir the cookie mix, butter, JUSTIN’S® Honey Peanut Butter, water, vanilla, and egg in medium bowl.
4. Place the cookie dough on the cookie sheet and form the dough into a 18 x 12-inch rectangle.
5. Bake for 13 to 15 minutes.
6. Temporarily remove from the oven and cool for five minutes.
7. Carefully slice into 2-inch wide strips.
8. Turn each piece on its side and place back in the oven for 7-10 more minutes or until crunchy. Cool completely.
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
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!
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
