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A creamy, sweet cashew nut butter that tastes like cake batter.
Add cashews to food processor. Process until buttery smooth. You will need to scrape down the bowl a few times until it is creamy smooth.
Once smooth, add in salt, vanilla extract, almond extract and sugar. Process again until smooth, scraping the bowl as needed.
Place cashew butter in a bowl and let it come to room temperature. Stir in sprinkles. Place a cover over the bowl.
I store my nut butter in the cupboard for 1-2 weeks. If I don’t use it up by then (ha ha), I’ll move it to the fridge.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!