Sunbutter can be one of my favorite nut butters to use. I like to make sunbutter cookies. Sometimes (most of the time) at home I just put things in a bowl and hope it turns out. Sometimes that doesn’t work and a batch of cookies turn out flat or crumbly. When this happens, I am just stubborn and hard-headed enough not to give up yet. I am going to make this work. Actually, fuck that, I am going to make something better! Clearly I am a strong-headed little thing.
So one day I was making a batch of my favorite sunbutter cookies. They were ugly (note to self, space better next time). I can’t present these to anyone. My brain races for a creative solution. Cheesecake. It is one of my favorite desserts to make. My granny made me cherry cheesecake growing up rather than cake on my birthday. I am into making cheesecake in jar form the last year. This time I opted for a mug. And I had 10 pounds of sunbutter, so I figured I could add some to the batter. I am told that this was absolutely delicious in spite of the muted color, the taste was on point. And it was easy to make!
2 cups sunbutter
1 cup coconut sugar
1 local, pasture-raised eggs
2 tsp apple cider vinegar
1/2 tsp baking soda
8 oz. Cream Cheese
1/3 cup sunbutter
1/4 cup local honey
Let’s Make it Happen: Preheat oven to 350. Stir all the cookie ingredients. Roll into balls. Press down. Bake until slightly browned like 8 or 10 minutes.
For the filling just process it all.
Once the cookies have cooled. Assemble. Crumble cookies into the bottom of a mug. Layer cheesecake. Crumble more cookies. Repeat until you’ve reached the top! Sprinkling a little more cookie on the top.
So I have 10 pounds of sunbutter at my apartment! Yes 10 pounds! That is a lot of freaking nut butter.
What is a girl to do with 10 pounds of sunbutter?
Well upon browsing on my Pinterest, a recipe popped up for peanut butter blondies.
Perfect! Let’s adapt it!
Here is the results. Not impressive looking per say (for some reason I felt like baking it in a bundt pan. However, my mother and my best friend Tab (who I gave the whole thing to), both said it was delicious. That is all I need!
HELLO! Sorry I have been on a bit of a vacay from not only this website, but the market. Sometimes I just need alone time. I just need to hit the recharge button. I just need a little separation. A little realignment. Getting back to myself. My dreams, my passion. Sometimes I just need to be by myself. And I have to say I now feel: RECHARGED. I feel good. I feel ready. I feel determined. I feel creative. I feel like being in the kitchen. Back to my passion. Back to my joy. My drive is returned. And for you I have a full week’s worth of blogs, including three recipes! So without further babble, I will get to my first recipe of the week: CARROT CAKE.
I have a new obsession. A new love in my life. What you may ask has me so revved up? Mini bundts. Yes, you read correctly, bundt cakes have won my heart and soul over. A month ago it hit me that I should make some mini ones. Ask and you shall receive, my boyfriend delivered some to my house a few weeks ago. I didn’t jump right in though. I needed the perfect moment to break them out. Fast forward to two weeks ago. My boss told me she wanted some carrot cake made. My brain went back to the smells of carrot cake baking when I worked at the Pie Company. My brain was spinning. I’m going to add nuts. And pineapple. And coconut. And….wait a moment….we baked them in bundt pans. BINGO! This was my chance, my first opportunity to make a mini bundt. I dove right in the next morning. The result? Uber cute, check them out. Plus I had multiple customers complimenting them, some even going as far as to say it was the best they’d ever had. Wow, blushing with humility.
One bored, super-hot day a week later, I put stuff in my food processor and dished it in my new mini bundt pans (I took one to work, so my boyfriend found me another set). Fingers crossed, I was going to have my first group of gluten-free carrot cakes. Well they baked. They came out of the pan. They smelled good. I just needed……a taste-tester. Lucky for me my friend Julie was coming over that afternoon to finish painting a back-drop for a fellow vendor. Staring at our work, dubbed “The Mermaid Shiva” we needed a moment to step back. Perfect break time, Julie grabbed a carrot cake. I held my breath, nervous like always when someone eats my food in front of me. “It’s good. Filling but good.” But some frosting on it and I believe I’ve got a winner. And they are so cute. A perfect little treat for a date night maybe. They are the perfect size for two people.
Here is the recipe for YOU:
2 cups carrots
1 cup unsweetened coconut flakes
1 cup pecans
5 local, pasture-raised eggs
1 cup sunbutter
1 tsp baking soda
2 tsp apple cider vinegar
1/3 cup flaxmeal
2 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp ginger
Cream Cheese Frosting
1 cup cashew butter
½ cup local honey
1 tsp vanilla
½ tsp cinnamon
Toasted Garnish (optional garnish)
Let’s Make it Happen: Peel and rinse carrots. Pulse in the food processor. Add in the remaining ingredients, except for the pecans and coconut. Fold them in with a spoon. Spray a mini bundt ban. Scoop batter into the pan. Bake at 350 until a toothpick comes out clean. Allow to cool a few minutes. Flip over. Allow to cool completely. Stir topping ingredients together. Drizzle over the top of each bundt. Serve and Enjoy!!
Okay last and final pie. This little beauty I first made last week as a ‘prop’ for some pics my friend Missy shot in my kitchen. I then decided to give it another go, bake it in a cute pan, donate it for the silent auction
I don’t know who the lucky winner was, but I have been on a sunbutter run lately! I will soon be posting some sunbutter cookies maybe.
Apparently I spoil people completely. Or my cheesecakes are so good, they are in HIGH demand. My friend Julie’s mother gave me back a mason jar to refill, like it is bottomless. Although the jar was conveniently larger than the original one. Weird! My boyfriend didn’t help matters, when he popped in with gifts, including spring pans so I can make more cheesecakes and feed my addicts.
After my nephews came in last week and my co-workers were crooning about there cuteness, I told them I love Trenton’s cuddle cuteness. How he loves to tell me I make the BEST no-bakes. And I am such a good baker. I was surprised when I asked my co-workers if they had ever had my no-bakes before. What?!?! I had to correct this……IMMEDIATELY.
……….But why not combine the two? Hmm, this could be interesting.