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.
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.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
The nuttiest part about this Nutty Overnight Oats recipe is how easy it is to make. Mix all the ingredients the night before and boom! You got yourself breakfast. This one’s a kid-favorite because you can top it with whatever you want to enhance it’s already-delicious flavor. It’s not crazy, it’s just nutty.
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.
If you know anything about me, you know that I love food. I love to cook. Love to eat. The whole shebang. One of my favorites to make for friends is this recipe Chicken with Savory Almond Butter Sauce. I make the sauce with JUSTIN’S® Classic Almond Butter, sliced mushrooms, and shallots—which are like garlicky onions. It gives it an amazing flavor that everyone at your party is sure to remember.
