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Dec 17 2012

Sugar Cookie Butter (Gluten-Free!)

Posted by EatLiveRun in Step-by-Step Recipes

This yummy (and surprisingly healthy!) homemade cookie butter combines the two great loves of my life: cookie dough and nut butter.

I’ll be honest and tell you guys that whenever I bake cookies, which is quite often given my job, I never wash my bowl out until after I’ve swiped my finger through it at least half a dozen times. Sometimes more, depending on the day. Don’t act like you have no idea what I’m talking about!

So when I found Rachel’s recipe for a spreadable cookie dough that contains no raw eggs, I leapt for joy! As a bonus, it’s even gluten-free. This incredibly addicting Sugar Cookie Butter tastes just like sugar cookie dough and is simple to make, as long as you have a food processor or high speed blender.

Let’s get started!

Here’s all the ingredients you need: raw cashews, banana chips, baking soda, cream of tartar, vanilla extract, honey and coconut oil.

First, combine the cashews and banana chips in your food processor and process until a crumbly nut butter consistency is reached. For me, this took almost eight minutes and I stopped the food processor a few times to scrape down the bowl with a rubber spatula (and taste test!).

If you’re not sure, keep going! It’s impossible to over-process this.

After your banana chips and cashews are combined and relatively smooth, add your honey.

Note that I added double the amount of honey that was listed in the original recipe. What can I say? I like my cookie butter sweet.

After adding the honey, add the vanilla extract with the motor running …

Followed by the cream of tartar …

And the baking soda! Scrape down the sides of your bowl and run the motor on low until all ingredients are completely combined.

The last ingredient to add is the coconut oil. Mine was extra soft because it had been sitting on my counter in the sunshine for a little while. I added four teaspoons of this.

Give it another whirl and then taste. I think it tastes just like cookie dough with a hint of banana. I couldn’t get enough!

I like to serve my cookie butter spread on (what else?) cookies! Cookies on cookies on cookies. It’s my dream come true. I also thought the rainbow sprinkles made for a pretty touch.

This would be a great afternoon snack for little ones. The cookie butter would also be delicious on top of oatmeal or with sliced apples. You really can’t go wrong; it’s so good!

Thanks, Rachel, for the recipe. Go visit her blog Studio Cuisine for more of her incredible creations!

Printable Recipe

Sugar Cookie Butter

by Rachel {Studio Cuisine} on July 24, 2012 in Gluten-Free, Special Dietary Needs

See post on Rachel {Studio Cuisine}’s site!

5.00 Mitt(s) 1 Rating(s) 1 vote, average: 5.00 out of 5

Description

A creamy cashew butter that tastes just like sugar cookie dough! You won’t believe it’s healthy!

Ingredients

1-½ cup Raw, Unsalted Cashews
⅓ cups Banana Chips
1 teaspoon Honey
⅓ teaspoons Vanilla Extract
¼ teaspoons Cream Of Tartar
¼ teaspoons Baking Soda
4 teaspoons Coconut Oil

Preparation Instructions

Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.

Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.

Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached. I added in about 4 teaspoons. This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.

Yields about a cup of sugar cookie butter. Lasts for up to 1 week at room temperature in an airtight container.

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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

May 7 2014

Summer Grilling Ideas

Posted by Erika (TK) in Kitchen Talk

We’ve been reading all your Kitchen Talk ideas and suggestions in our last giveaway post, and there are so many great ones there! Today’s topic comes from Jean, and she wants to know:

Do you have any summer grilling ideas?

I want to know, too. Now that summer is just around the corner, I’m looking forward to the prospect of eating outside, smelling that smell of meat (or vegetables) charring and listening to the sound of drippings sizzling on hot coals. And though burgers and hotdogs are usual summer grilling fare, I know you all have creative ideas and lovely recipes to share.

Betsy loves grilled veggies: eggplant, zucchini, onions, mushrooms, asparagus. She says, “I live for summer, because of grilled vegetables. And chimichurri is my sauce of choice with a steak and a big plate of veggies.” Nanci is a big batch cooker so she likes to get several pounds of chicken breasts marinated and grill them all at once for quick weeknight meals. She loves grilled veggies too, so skewers or a veggie grate/pan is a must-have for her.

For me, my favorite thing to do on the grill is a riff on chicken souvlaki. I like to make a tangy Greek dressing and marinate large chunks of veggies in some of the dressing, then mix the rest of the dressing with yogurt and use that to marinate chicken or lamb. Pop them on skewers and grill as desired, then serve with warm pita bread (brush the pitas with some dressing and grill slightly to make them extra special), fresh chopped tomatoes, onion, cucumber, cilantro, roasted corn, tzatziki sauce, and whatever else you like in your pita.

I’ve also seen some interesting and unconventional grilling recipes here in Tasty Kitchen, like grilled romaine hearts for a salad and a grilled breakfast pizza. I’ve been wanting to jump on the grilled pizza bandwagon for some time now, and I think I should make that happen this summer.

How about you? What do you love to put on the grill? Share your ideas with us below, and if you have a link to the recipe somewhere, we’d love to see that too!

Sep 12 2012

Sun-dried Tomato Tuna Melts

Posted by georgiapellegrini in Step-by-Step Recipes

Natalie from Perry’s Plate always has such wonderful recipes that spice up my life. Recently, I have been cooking just for myself and this recipe for Sun-dried Tomato Tuna Melts really made my afternoon. It is a wonderful rendition of the classic tuna melt but it is so much more than that. It’s a luscious version filled with fun ingredients and I think you’ll love it.

You will need: sun-dried tomatoes in oil, olive oil, salt and pepper, red wine (or balsamic) vinegar, mustard, tuna, good bread, spinach (or arugula), goat cheese, and butter!

Give your sun-dried tomatoes a nice chop.

Place your tuna in a small bowl.

Add the tomatoes and olive oil and salt n’ peppa and mix it all together.

And get your bread ready!

Smother each half with a good dose of mustard.

Drizzle on some vinegar to give your bread some tang.

Place your greens on there in a heaping pile. Natalie calls for spinach, which would be lovely, but I was in an arugula mood. I like the peppery-ness.

Place the goat cheese and tuna mixture in a nice pile on the other bread half.

Then squish your halves together.

Get a cast iron skillet nice and hot with some good butter.

Press your sandwich down well.

Use a spatula or another skillet to weight it down and get it a bit flat and toasty. If you use thinner bread, it will be even easier. Brown it on both sides until the insides are melty and the bread is toasted.

This will be a heavenly lunch to enjoy on your own or share if you can bear it. Thank you to Natalie from Perry’s Plate for this absolute winner! She’s a fellow TK Blog contributor and her posts are simply amazing. Don’t forget to visit her blog Perry’s Plate too. It’s packed with so many delicious recipes, and she has the cutest little girls you’ll ever see!

Printable Recipe