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Inspired by Speculoos Cookie Butter, this Donut Butter is delicious! Use it as a spread for crackers or dry cookies, a filling for cookies or cakes, in sandwiches with fruit or jam, heated up as a topping for pancakes, waffles, or crepes.
Preheat oven to 350 F. Spread the almonds on a small baking pan and spread the chopped donuts on another. Bake the almonds until golden (about 10 to 15 minutes), and bake the donuts until dry and golden (about 20 to 30 minutes). Make sure to shake the pans a couple of times while cooking. After I turned the oven off, I left the donut in there to finish drying out as the oven cooled. If you do this, be sure to keep a close eye on it so it doesn’t get too dark. Let the almonds and donuts cool.
Transfer the toasted donuts to the bowl of a food processor and process until it looks like graham cracker crumbs. Then transfer the crumbs to a separate bowl and set aside (you should have about 1 scant cup of donut crumbs). Into the bowl of the food processor, add the almonds and process a couple minutes until it forms almond butter. Add the coconut oil, brown sugar, vanilla bean paste, almond extract, sea salt, cinnamon and nutmeg and process until smooth and creamy, scraping down the sides of the bowl as necessary. Then pulse in the donut crumbs a couple times until combined.
Store the Donut Butter refrigerated for up to a couple weeks. (The butter will be stiff in the fridge, starts to soften at warm room temperature, and is liquidy when warm.)
Yields about 1 1/3 cups.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
These cookies are sensational. Not only do they look good, but they taste amazing. When baked, the almonds release a light and exotic oil which makes these cookies glow with goodness. These cookies are thin so they are nice and crisp and they complement ginger tea well.
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!