3 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
6 large eggs
1/4 cup chickpea miso (or white miso)
1/4 cup JUSTIN’S® Peanut Butter
4 cups all-purpose flour
2/3 cup buttermilk
1 teaspoon vanilla
Powdered sugar, to dust (optional)
In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour into a greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.
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.
3 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups light brown sugar
6 large eggs
1/4 cup chickpea miso (or white miso)
1/4 cup JUSTIN’S® Peanut Butter
4 cups all-purpose flour
2/3 cup buttermilk
1 teaspoon vanilla
Powdered sugar, to dust (optional)
In the bowl of an electric mixer, beat butter at a medium speed. Gradually add sugars, beating at medium speed until light and fluffy. Beat in eggs, one at a time. Mix in miso and peanut butter.
Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
Pour into a greased and floured 10-inch bundt pan.
Bake at 300° for 1 hour and 40 minutes, or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. Dust the top of the cake with powdered sugar, as desired.
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!
Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!
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!
Smoky, savory, delicious flavor doesn’t need to take all day. Sometimes it’s as simple as combining high-quality ingredients and just enjoying the result. Almond Butter Romesco is a perfect example of that kind of dish. All you need to do is blend roasted red peppers, sun-dried tomatoes, almond butter, and other delicious ingredients together and enjoy with toasts, chicken, or vegetables.
