You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!
First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost Ray Ban outlet effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.
And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavored peanut butters!
Homemade Almond Butter
A Pixiedustkitchen Original
- 1 14 oz jar of peanuts
- 1/4 C Canola oil
- Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
- Transfer to airtight canister to store for up to a month.
Stay tuned for a recipe featuring homemade almond butter!
Mexican Chocolate Peanut Butter
White Chocolate Peanut Butter
It’s Monday. Treat Yo’Self. (Parks and Rec, anyone?)(I watch too much TV.)
In Northwest Baltimore there’s this restaurant called Miss Shirley’s, and they have amazing food. Like, featured on Food Network good. Last November my parents took my grandparents there, and Brian and I tagged along. They have the best selection of breakfast foods, including cinnamon roll french toast. I’ve been thinking about it ever since, and wanting to make a copycat forever. I finally did, and boy am I so glad.
To make it easier, I used a can of pre-made rolls Gafas Ray Ban outlet from the grocery store. Frying is fussy enough, let’s make things easier for ourselves. Flatten them with the palm of your hand, dip them in a mixture of eggs, milk, cinnamon, and vanilla, and fry. It’s important not to fry more than two at a time- remember, cinnamon rolls are a yeasted bread, and are meant to rise while baking. While we did flatten them before, they will rise in the pan and you will need to flatten them again while cooking.
These are so easy to make, and take no time at all- less than 30 minutes start to finish. I’m cool with that! Crunchy, warm, cinnamon-y, doughy french toast in less than 30 minutes is something I’m kind of in love with.
They’ll freeze well, too. I store them in a gallon freezer bag, and I toss them in the toaster one or two at a time for a quick, decadent breakfast even when I’m short on time.
- 1 can of 8 cinnamon rolls. (Such as Pillsbury)
- 2 large eggs
- 2 tbs milk
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- Flatten cinnamon rolls with your palm. set aside.
- in a medium bowl, whisk together eggs, milk, cinnamon, and vanilla extract. Dip flattened rolls in egg mixture and fry in a large saucepan over medium heat sprayed with nonstick baking spray.
- fry for 3-5 minutes on each side, pressing down with spatula to flatten a little more when you flip the rolls. Fry up to 3 rolls at a time, depending on the size of your pan.
- Top with the included glaze. Serve immediately. May heat up in microwave or toaster.
Serves 4. Rolls will keep in the freezer up to 2 months.
You all know my love for homemade alternatives to my favorite foods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love. That jar got hidden in the back of my baking shelf so no one else could have it.
Like that cinnamon swirl bread from Arizona, I knew right away I had to make a homemade alternative, or suffer being broke from all the cookie butter I bought.
I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.
You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth. I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes. How dangerously easy.
- 1 16oz jar cocktail peanuts
- 1 tbs cinnamon
- 6 graham crackers
- Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
- Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
- store in a airtight container in the fridge for up to two weeks.