1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup JUSTIN’S® Classic or Honey Peanut Butter
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/3 cup powdered sugar
1/2 cup raspberry preserves
Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 cup JUSTIN’S® Classic or Honey Peanut Butter
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/3 cup powdered sugar
1/2 cup raspberry preserves
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
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.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
