Katie 's Gingerbread Butter ?So whatever happened with my desire to make ------------------
Well, obviously that didn't go away. And, despite my thanking her on her blog for providing her exact measurements...well, I went ahead and just made up my own version anyway.
It didn't help that I was working without a whole lot of peanut butter...I only had a little left from my roommate who is in Madagascar, and therefore gives up the right to maintain 'dibs' on her peanut butter. I also had some of my Insta-Mixed-Nut-Butter , made from the CVS can of "fancy mixed nuts," and some random cashews. And then there was the almond butter I brought back from Pennsylvania after winter break. Sadly, not full of honey almond butter, but regular almond butter I stole from my mom's Costo-sized container. [No, I am not above stealing food from my family.] I figured, I was already just going crazy with the butters...I might as well just play around with the whole darn recipe. So...you'll need about 8 tablespoons or so of prepared nut butter (or 6-7 + 2-3 of nuts), plus 1 1/2 tablespoons of molasses and a teaspoon or so of vanilla extract. Also, add a whole lot of cinnamon (a heaping teaspoon), plus 1 teaspoon of ginger, and about 1/2 teaspoon each ground cloves, nutmeg, and allspice. [Feel free to alter as you wish.] Remember, do NOT lick the molasses spoon. This will NOT taste as good as you think. As with other homemade nut butters, it will take quite a while to get creamy...and you might started to get impatient. Try to walk away for awhile, so you don't see the food processor rockin' and rollin' (and maybe even smokin'). Eventually you''ll see the nutty oils come out, and everything will be silky smoooooth. Make sure to scrape the edges so you don't end up with pockets of powder (also known as 'spice').
And also, remind yourself that "Oh yeeeeeah....molasses is really sticky...so this nut butter is probably going to be a little thicker than usual..."
Gingerbread Nut Butter
(adapted from Katie's Gingerbread Butter )
8 tablespoons nut butter (of your choosing...peanut butter, almond, and cashew are recommended)
1 1/2 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tsp. vanilla
1. Combine all ingredients in a food processor and process until smooth.
In all honesty, I ate most of mine straight out of the jar I stored it in. (And I'm already on my second batch...this time made completely with almond butter and still just as delicious.)
But one morning, I mixed my yogurt with both Gingerbread Nut Butter and Spiced Pumpkin 'n Pear Butter ...
It was so good... ....I'm pretty sure it is illegal in 27 states.