Lemon Squares

Lemon Squares

Healthy, energy boosting lemon squares anyone? Toasted coconut and lemon are two great foods for summer snacks.  Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites.  Make a bunch and pack them on your long bike rides or hikes.  If you are just relaxing or heating healthy at work they are a great snack and it’s vegan-friendly, too!

Ingredients:

1/2 Cup Betsy’s Best Cardamom Cashew Butter

2 T shredded coconut

Zest from 1 lemons

1/2 fresh lemon, juiced

1 T Agave

Shredded coconut to garnish

Step By Step Lemon Square Recipe Directions:

Step 1: Add all the ingredients to a bowl and stir until combined. 

Step 2: Roll into 6 balls and roll the balls in shredded coconut.

Step 3: Store in the fridge, covered, for up to 1 week.  

Step 4: Enjoy!

Yield 6 lemon squares.

Boost your energy while enjoying a yummy and healthy lemon square.  Lemons are among the best fruits to eat and their flavor is so refreshing.  Combined with cardamom and cashew butter this gourmet treat will be among your favorite healthy baking recipes!

More of Betsy’s Yummy and Healthy Baking Recipes

Lemon Squares

Healthy, energy boosting lemon squares anyone? Toasted coconut and lemon are two great foods for summer snacks.  Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites.  Make a bunch and pack them on your long bike...

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Peanut Butter Chocolate Chip Cookie Recipe

With this peanut butter chocolate chip cookie recipe, two of America's favorite coolies come together in this delicious recipe from Betsy.  That's right, peanut butter and chocolate chips together in one amazing cookie; And, its not any bland old PB. It's Betsy's Best...

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Cardamom Cashew Butter Cookie

HereCreative cookies are all the rage and who doesn’t like a soft and chewy cookie that bursts with flavor. I bet you have never had a cashew butter cookie before, and if you love cashews this will become your favorite recipe!Ingredients: 1 C Betsy’s Best Gourmet...

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Peanut Butter Chocolate Chip Cookie Recipe

Peanut Butter Chocolate Chip Cookie Recipe

With this peanut butter chocolate chip cookie recipe, two of America’s favorite coolies come together in this delicious recipe from Betsy.  That’s right, peanut butter and chocolate chips together in one amazing cookie; And, its not any bland old PB. It’s Betsy’s Best Cinnamon Peanut Butter.  We promise you’ll #TasteTheDifference!Consume as a side or turn into a snack, you will find this recipe keeps you coming back. it!

Recipe Ingredients:

1/4 Cup Betsy’s Best Cinnamon Peanut Butter

½ cup butter, I prefer salted, at room temp

1/4 cup packed light brown sugar

1/2 cup white granulated sugar

1 large eg

1 teaspoon vanilla extract

½ teaspoon baking soda

1 1/2 all-purpose flour

2 T coconut Oil

1 ½ cups semi-sweet chocolate chips

Peanut Butter Chocolate Chip Cookie Recipe Directions:

Step 1With an electric mixer or by hand, mix the butter, Betsy’s Best Cinnamon Peanut Butter, brown sugar and granulated sugar together.

* If you don’t use salted butter Betsy recommends adding 1 tsp of Himalayan pink salt.

Step 2: Add oil, vanilla, salt (if needed) and egg and stir to combine.

Step 3: In a separate bowl add flour and baking soda to combine and add to butter mixture and stir until incorporated with an electric mixer or by hand.

Step 4: Stir in the chocolate chips.

Step 5: Bake at 350 degrees for 10 minutes or until golden brown.

Step 6: Let cool and Enjoy!!!

These peanut butter chocolate chip cookies are going to be really, really good, but please let them cool down before you gobble them up. BTW, this is the perfect recipe for National Chocolate Chip Cookie Day. Please let us know what you think in the comments below.

Cardamom Cashew Butter Cookie

Cardamom Cashew Butter Cookie

HereCreative cookies are all the rage and who doesn’t like a soft and chewy cookie that bursts with flavor. I bet you have never had a cashew butter cookie before, and if you love cashews this will become your favorite recipe!

Ingredients:

1 C Betsy’s Best Gourmet Cashew Butter with Cardamom
1 C brown sugar
1/2 C flour
1 egg
1 tsp baking soda
1/2 tsp vanilla
1/4 tsp sea salt
1/2 C chopped cashews
1/2 C white or dark chocolate chips

Step By Step Recipe Directions:

 

Step 1:Preheat oven to 350 degrees.

Step 2: In a large mixing bowl, combine all ingredients and stir until blended.

Step 3: Place cookies on cookie sheet and bake 8-10 min or until golden brown on the edges.

Step 4: Enjoy!

 You can easily swap out the cashew butter for another nut or seed blend from Betsy’s Best. Swap the chopped cashews for walnuts or pecans for a different flavor. If you love the cardamom spice, add an additional 1/4 tsp to the recipe to spice it up even more!

Hummingbird Cupcakes with Almond Butter Streusel Topping

Hummingbird Cupcakes with Almond Butter Streusel Topping

These almond butter hummingbird cupcakes are a real treat. Sweet as can be, but healthy at the same time. All natural sweetness comes from fruit and honey, while powerful protein from almonds balances out this morning muffin. This muffin will have you humming all morning! We know you’ll #TasteTheDifference!

Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1 1/2 C blanched almond flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp vanilla

1 tsp cinnamon

3 eggs

1/4 C honey

2 T coconut oil, melted (any nut or vegetable oil will work)

1 C smashed ripe bananas, about two bananas

1 C crushed pineapple, drained

1 T chia seeds

Step By Step Hummingbird Cupcakes Recipe Directions:

Step 1: Preheat oven to 325 F.

Step 2: In a large bowl, combine almond flour, salt, baking soda, chia seeds, and cinnamon.

Step 3: In a separate bowl, mix together eggs, golden syrup, vanilla, Betsy’s Best, and oil.

Step 4: Mix bananas and pineapple into the wet ingredients.

Step 5: Stir wet ingredients into the dry ingredients. Set aside.

 Step 6: Enjoy the hummingbird cupcakes!

2 T Betsy’ Best Gourmet Almond Butter

1/2 c brown sugar

1/2 c gluten free flour blend

1/2 c oats

1/2 tsp vanilla

pinch sea salt

2 T coconut oil

Cupcake Streusel Topping Directions

Step 1: Add all ingredients to bowl and stir with a fork until crumbled.

Step 2: Divide batter evenly between 14 cupcake liners (liners should be filled almost to the top) and add streusel topping.

Step 3: Bake for 20 minutes or until a toothpick comes out dry.

Yield : 12 cupcakes

This almond butter hummingbird cupcake with streusel topping recipe can also be baked as a small cake or bread loaf. It can also be made into mini muffins for small bites of a delicious treat!

More of Betsy’s Yummy and Healthy Recipes

Lemon Squares

Healthy, energy boosting lemon squares anyone? Toasted coconut and lemon are two great foods for summer snacks.  Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites.  Make a bunch and pack them on your long bike...

read more

Peanut Butter Chocolate Chip Cookie Recipe

With this peanut butter chocolate chip cookie recipe, two of America's favorite coolies come together in this delicious recipe from Betsy.  That's right, peanut butter and chocolate chips together in one amazing cookie; And, its not any bland old PB. It's Betsy's Best...

read more

Cardamom Cashew Butter Cookie

HereCreative cookies are all the rage and who doesn’t like a soft and chewy cookie that bursts with flavor. I bet you have never had a cashew butter cookie before, and if you love cashews this will become your favorite recipe!Ingredients: 1 C Betsy’s Best Gourmet...

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Cinnamon Almond Butter Apple Hand Pies

apple hand pies made with Betsy's Best Gourmet Almond Butter

What is more American than a apple hand pie? Well, maybe one made with Betsy’s Best award-winning Gourmet Almond Butter with Cinnamon.  Fresh out of the oven, these hand pies are going to please everybody that you bake for!

 Apple Hand Pie Ingredients:

  • 1½ c peeled and chopped Granny Smith apples
  • 1 tsp fresh lemon juice
  • 1 tbsp all-purpose or gluten free flour
  • ¼ c sugar
  • 2 tsp sugar
  • 1 T Betsy’s Best Gourmet Almond Butter with Cinnamon
  • ½ tsp apple pie spice
  • 1/8 tsp apple pie spice
  • 10 sheets phyllo dough
  • Nonstick cooking spray
  • ¼ tsp coarse sea salt
  • 1 c plain nonfat Greek yogurt
  • 3 tbsp maple syrup

 Apple Hand Pie Directions:

In medium bowl, mix apples, lemon juice, Betsy’s Best Gourmet Almond Butter, flour, 1/4 cup sugar, and 1/2 teaspoon apple pie spice.  Set aside.

Place 1 phyllo sheet on work surface; lightly coat with cooking spray. Top with another sheet; spray top. Cut lengthwise into three 3-inch-wide strips. Mound 1 heaping tablespoon filling at the end of 1 strip, about 1 inch from corner. Fold 1 corner of phyllo diagonally across filling to opposite edge to form triangle. Continue to fold triangle onto itself to end of strip. Repeat with remaining phyllo sheets and filling and set aside.

Preheat oven to 400 degrees F. Lightly spray cookie sheet with cooking spray. Place pies seam side down on prepared sheet; spray tops with cooking spray. In small bowl, mix salt and remaining 2 teaspoons sugar and 1/8 teaspoon apple pie spice; sprinkle over pies.

Bake 10 to 12 minutes or until golden brown. Remove to wire racks to cool slightly.

For topping, stir together yogurt and maple syrup. Serve pies

Please let us know how nice your house smelled while baking Betsy’s apple hand pies!

Peanut Butter Apple Blossom Recipe

Peanut Butter Apple Blossom Recipe

Nothing goes better than Betsy’s Best Gourmet Peanut Butter and apples, right?  Well then, Betsy’s recipe for a peanut butter apple blossom has to be out of this world.  

1 sheet puff pastry sheet, thawed
2 red apples, sliced paper thin
3 T apricot preserves
2 T Betsy’s Best Gourmet Peanut Butter
1/2 of a lemon, juiced
flour for countertop
powdered sugar for decorating
cinnamon

Thaw the puff pastry for about 20-30 minutes.

Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, to prevent oxidation. Microwave the apples in the bowl, for about 3 minutes, to soften. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

In a bowl, place three tablespoons of apricot preserve with two tablespoons of water and 2 T Betsy’s Best. Microwave for about one minute. Spread the preserve on the dough. Preheat the oven to 375 degrees F. Drain the apples. Place the apples on the dough so the red edge of the apple is lined up 1/2 way over the edge of the pastry sheet lining the longest side of the pastry and overlapping the apple slices on top of each other. Fold up the bottom part of the dough so it covers the bottom half of the apple that lines the edge of the pastry. Carefully roll, from one end to the other and seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise if using muffin tins make sure to grease it. Do the same for all 6 roses. Bake at 375 degrees F for about 40-45 minutes, until fully cooked. Sprinkle with cinnamon and powdered sugar.

Sit back and relax as you enjoy your peanut butter apple blossom with a nice cup of gourmet coffee.

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