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Cookie Monster: Crunchy Almond Butter Oatmeal Cookies

Sweets Carrie Vasios Mullins 13 comments

I couldn't leave Cookie Monster behind without sharing my recipe for flourless almond butter oatmeal cookies, which bake up super crisp and crunchy. More

Crunchy Almond Butter Oatmeal Cookies

Serious Eats Carrie Vasios Mullins 5 comments

These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free. More

What to Make With Almond Butter

Sweets Carrie Vasios Mullins Post a comment

If you're looking for a way to use up some of that leftover almond butter, or you've been enjoying it plain but want to put it to work in the kitchen, here are some ideas to get you started. More

No-Bake Chewy Cranberry Chocolate Treats

Serious Eats Carrie Vasios Mullins 5 comments

These addictively crispy, chewy balls are full of my favorite combinations: dark chocolate-cranberry, honey-salt, and nut butters with a crunchy texture. More

That's Nuts: Almond Butter Bostock

That's Nuts Lee Zalben 3 comments

What's authentically French, looks a little like french toast, but is really French toast? Why, bostock, of course! More

Almond Butter Bostock

Serious Eats Lee Zalben 3 comments

Bostock is a traditional French recipe which transforms day-old brioche into something nutty and wonderful. Sort of how we Americans make french toast, only more French and without the eggs. Its strong almond flavor pairs really well with coffee, tea, and hot chocolate. More

That's Nuts: A Nutty Alternative to Roux

That's Nuts Lee Zalben 7 comments

You can thicken a broth by cooking something starchy, like noodles, rice, or potatoes in it. Some people add plain flour, and some cook up a roux (flour and butter, sautéed together in a pan) to thicken their soups. But there's a simpler and, some might say, healthier way to thicken a soup—nut butters! More

Cookie Monster: Salty Mixed Nut Cookies

Sweets Carrie Vasios Mullins Post a comment

I love the combination of salty and sweet flavors. When I take a bite of something like a chocolate-covered pretzel, my head kind of explodes. I momentarily blackout and all I can think is YUM. In fact I blame a bag of salted caramels for why I didn't get the movie Momento. More

Salty Mixed Nut Cookies

Serious Eats Carrie Vasios Mullins 3 comments

These peanut and almond butter cookies get a salty-sweet flavor from a generous dose of sea salt. More

Wholegrain Cereal Bars

Serious Eats HeartofGlass 1 comment

Adapted from Cooking Light.... More

Chef Nate Appleman's Secret to Skinny-Making Oatmeal

Erin Zimmer 4 comments

If you watched the recent episode of Nightline where chefs talked about weight loss, you may have wondered what svelte chef Nate Appleman of A16 in San Francisco was putting into his oatmeal. "I haven't had a doughnut in two and a half years," he said while stirring up the bowl. That was a mix of banana, plain yogurt and almond butter, he tells us in an e-mail. What kind of oats? Steel-cut at the restaurant, instant at home.... More

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