Preheat oven to 350\u00b0F or 180\u00b0C.
In a bowl add oil, sweetener, milk, nut-butter and combine well.
Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
Add dry ingredients to well and mix well.
Grease your muffin tin with oil and add muffin batter.
Bake for 15-18 minutes.
In a medium bowl or food processor, mix together the margarine, sweetener, and nut butter.
Add the milk and mix well.
Stir in nuts before using.
Dissolve salt in water.
Cream shortening, vanilla and water in a standup mixer.
Mix the meringue powder into the icing sugar.
Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
Whip icing on high for a minute or so until creamy.
Add the macadamia nut butter and mix on high for another minute or so.
Mix p-nut butter and whipping cream and whip.
add splenda to taste.
Preheat oven to 325 degrees F. Line an 8 x 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
In a large bowl, using an electric mixer, whip eggs, sugar, honey and vanilla until blended. Beat in Betsy's Best almond butter until well combined and smooth. Stir in cocoa powder, baking soda and salt. Fold in chocolate chips/chunks.
Spread brownie mixture evenly into prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Yield: 12 squares.
lax meal into vanilla almond butter.
2. Melt chocolate in
Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.
Turn oven on to 355\u00b0F.
Wash and core apples using either a apple corer or a small pairing knife.
Stuff a few oats into the cored bottom of the apple, this will block the filling from draining out.
Stuff some nut butter into each apple; stuff in a few chocolate chips fallowed by some more nut butter and topping off with a few more chips.
Bake for 30 to 40 minutes, again this will depend on the size and type of apple you are using. They should be tender but still holding there shape.
Enjoy!
Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
Otherwise fill cups 1/2 to 2/3 full.
Bake 20 minutes at 275.
Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet.
Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool.
Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate.
Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
In a saucepan, whisk a few tablespoons of the soy milk together with the cornstarch.
Add the remaining soy milk, sugar, soynut butter, and cocoa. Bring to a boil while storring continuously.
Whisk some of the boiling soy milk mixture to the beaten egg.
Add the egg to the rest of the soy milk mixture and return to a boil.
Remove from heat and add vanilla extract.
Cool mixture, either in a sink of cold water or in the fridge.
Put cooled mixture in an ice cream maker and make according to the manufacturer's instructions. Enjoy!
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste.
Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Mix peanut butter, brown sugar and egg.
Add chocolate chips and mix well.
Drop by tablespoons on baking sheet and bake 9 to 10 minutes at 350\u00b0.
Cool baking sheet on wire rack for 5 minutes and then remove cookies.
Mix sugar and milk in a saucepan.
Bring to a rolling boil. Boil for 1 minute.
(Do not stir during boiling.) Remove from stove and beat the 10 crushed soda crackers, peanut butter and vanilla together.
Pour into buttered pan.
Cool and cut into squares.
br>Combine brown sugar, soynut butter, shortening, soy milk and vanilla
Melt 4 tablespoons of the butter in medium saucepan over medium
Mix the butter ( I melt it in the
se fresh yeast)
Cream butter and sugar, add one egg
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.