Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
CASHEW BUTTER:.
Pulse cashews in a
ugar until creamy.
Add cashew butter, eggs and vanilla beating until
salt, sugar, milk, eggs, and butter. Puree until mixture for about
Preheat oven to 350 degrees F (175 degrees C).
Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.
small bowl.
Beat butter, white sugar, and vanilla extract
Blend banana, almond milk, blueberries, dates, flax seeds, and cashew butter together in a blender on high speed until smooth.
ull size makes a better cookie.
Preheat oven according to
Add 1 tablespoon water to cashew mixture and pulse until a
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter. Combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the batter to form a dough. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Preheat oven to 350.
Cream the first four ingredients one adding one at a time in order given.
Add egg and mix.
Add sifted dry ingredients and mix until dough is smooth.
If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
Drop by teaspoonfuls on a cookie sheet sprayed with oil.
using a fork dipped in water, push down on dough once then cross ways.
Bake 10 minutes.
Refrigerate cookies after they cool for best taste.
f hot water with the cashew butter and add that mixture to
Spread 2 teaspoons cashew butter on each romaine lettuce leaf.
Top cashew butter with the banana slices.
Wrap lettuce around and enjoy!
In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
Mix well and let flavors marinate in the refrigerator for 20 minutes.
Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
Wrap and serve.
Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
When melted, stir in mashed Bruce's(R) Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
Refrigerate for a minimum of 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.
Heat the oil in a large skillet over medium heat.
Add the onions and cook until caramel in color, about 20 minutes, stirring occasionally at first, then more often as color develops. Add water if needed to prevent sticking.
Add the cashew butter, tamari, water and spices and cook until heated.
Place in a blender or food processor and blend until smooth.
Mix peanut butter cookie mix as directed on box.
Divide dough into 36 balls which are the size of a walnut.
Place in greased small muffin tins.
Bake 10 minutes at 350\u00b0.
Remove from oven and place a peanut butter cup in center of each ball.
Return to oven for 3 minutes.
Remove from oven and place in refrigerator.
Store in airtight container.
Yields 36.
Mix first four ingredients until smooth.
Add egg and mix well.
Mix in the rest of ingredients.
Roll into small balls and flatten with fork onto a greased cookie sheet.
Bake at 350 for 10 minutes.
Sift flour once and measure.
Add salt and sift together.
Cream shortening thoroughly adding sugars gradually.
Add eggs one at a time beating thoroughly.
Add peanut butter, baking soda, water, and vanilla. Blend well.
Add flour gradually.
Roll into balls and smash with a fork.
Bake in a 350 degree preheated oven for approximately 10-12 minutes.