How to make:
Do in these exact steps for the best outcome
Preheat oven 350 degrees
In a medium saucepan melt 3 sticks butter and take off the stove.
Mix in
3 cups flour
1 1/2 cups Caramel Javamelts or any of our 3 other flavors
1 1/4 cup confectioners sugar
4 tsp cinnamon
2 tsp baking powder
Stir well and then let sit. Periodically go back and stir to break up and to let the crumb mixture dry out a bit
Butter a Corning Ware baking lasagna pan or size casserole dish 14”x11” 4.5 liter and sprinkle some of the dry cake mix on the bottom if you forget the cake mix use flour
In a stand mixer mix together
1 box Dunkin Hines Classic Yellow cake mix
1 1/3 cup water
3 eggs
2 tbs vanilla
Medium high speed for 2 minutes
Pour batter into greased and floured baking dish
Bake almost until done. Check after 18-20 min. If you gently shake the baking dish and the center of the cake giggles, bake for a few more minutes. You can’t put the crumb topping on if it sinks into the cake.
Before the cake is completely baked through break up crumb topping and cover the cake and then bake for about another 7 minutes. Take out when the fork comes clean when you put it into the center of the cake.
Let cool completely
Top with confectionery sugar
Garnish platter with any festive candies, wrapped or unwrapped. Serve and enjoy!!
**I like to make this the day before and then I wait to top with the confectionery sugar just before I am ready to serve it
]]>INGREDIENTS
1 roll puff pastry dough
⅓ cup unsalted butter, melted
⅔ cup Caramel Javamelts
Flour for dusting
INSTRUCTIONS
Preheat the oven to 375°F. Sprinkle a bit of flour on your surface. Gently unroll the puff pastry dough, and roll to about ⅛ inch thick. Spread ½ of the butter over the puff pastry dough, and sprinkle with about half of the Caramel Javamelts. Gently roll just enough to press the sugar into the dough. Flip the dough over and brush with remaining butter and sprinkle with remaining Caramel Javamelts. Gently roll just enough to press the sugar into the dough.
Roll the dough from top to bottom until it reaches the center of the dough. Roll the dough from the bottom to the top until it reaches the center of the dough. Place in the freezer for about 10-15 minutes.
Once the dough has chilled, cut the dough into 12 equal pieces, about ¾ of an inch thick.
Place the palmiers 2-3 inches apart on a parchment lined baking sheet. Place in the oven, and bake for about 5-6 minutes. Gently flip the cookies over, and bake for another 5-6 minutes or until lightly browned. Remove from the oven and let cool on the baking sheet. Serve and enjoy!
]]>INGREDIENTS
For the mocha brownies:
10 tbsp unsalted butter
1 1/2 cups Javamelts Mocha Flavored Sugar
3/4 cup cocoa powder
1/4 tsp salt
2 large eggs
2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup semi sweet chocolate chips
For the espresso buttercream:
1/3 cup unsalted butter, room temp
2-3 tbsp whipping cream
1 tsp espresso powder
2 cups powdered sugar
DIRECTIONS:
For the brownies:
-Preheat your oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. Set aside.
-In a medium saucepan over low heat, melt the butter. Once the butter is melted, add the granulated sugar, cocoa powder and salt, stirring until well combined.
-Let the butter mixture cool or chill in the refrigerator for a few minutes.
-Transfer the butter mixture into a medium bowl and add the eggs and vanilla. Stir until combined with a spatula.
-Add the flour and stir until just combined.
-Fold in the chocolate chips.
-Pour the batter into the 8x8 pan and bake for 30-35 minutes, or until a toothpick comes out almost completely clean. A few moist pieces on the toothpick is okay.
-Allow the brownies to cool completely.
For the espresso buttercream:
-Dissolve the espresso powder in 2 tbsp of whipping cream and set aside.
-In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until smooth and creamy.
-On low speed, add in the powdered sugar little by little until fully combined.
-Add the espresso cream that you created and beat on medium-high speed until the buttercream is soft and fluffy, about 4-5 minutes.
-If the buttercream is too thick, you can add more cream.
-Frost the brownies once they have cooled completely, then cut into 16 squares.
ENJOY!!!!
Recipe and photo credit: Aubrey Ansah @talksweettome
]]>
Ingredients:
1/4 C butter
1/2 C plus 3 tbsp of Javamelts Flavored Sugar of Choice
2 tsp of ground cardamom
1 C salted cashews
1 C salted peanuts
1 C salted pecan halves
Preparation:
In a large, heavy skillet melt butter. Add 1/2 C Javamelts Flavored Sugar; cook and stir on high heat until flavored sugar is dissolved. Meanwhile place cardamom and remaining Javamelts Flavored Sugar in a large bowl; set aside.
Reduce heat to medium; add cashews, peanuts and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool. Enjoy!
]]>
Ingredients:
1/2 cup of butter, room temp
2 Tbs honey
1/2 tsp cinnamon
2 Tbs Caramel Flavored Sugar
Bread of choice - can toast it or leave it room temp.
Spread the butter on a cutting board - if you want an easier clean up and you don't care about the aesthetics of the wood grain board, place parchment paper on the board first
Drizzle honey on top and swirl into the butter a bit.
In a small bowl mix together the cinnamon and caramel sugar.
Sprinkle evenly over the butter.
Dip your toasted bread and enjoy!
Recipe and photo credit: Danielle Cochran @thesaltycooker
]]>
To make:
Pack and tamp your espresso
Add 1 tsp Javamelts Flavored Sugar of choice - adjust amount to taste
Pull the shot (place in espresso machine)
Enjoy!
]]>
What you will need:
2 cups GF 1:1 flour
1 cup cocoa powder
1 cup boiling water
1 tbsp espresso powder
1 cup @javamelts mocha sugar
1 cup sugar
1-1/2 tsps baking powder
1-1/2 tsps baking soda
1 tsp salt
2 eggs room temp
1 cup almond milk room temp
½ cup vegetable oil
2 tsps vanilla extract
GF oreos crushed (about 8-10 for the bottom and 6-7 for the top.
How to make:
1. Preheat the oven to 350°F.
2. In medium bowl, whisk the boiling water, espresso and cocoa together until smooth. Set aside to cool.
3. Then add the sugars, GF flour, baking powder, baking soda, and salt into a large bowl and whisk.
4. In mixer, whisk together the eggs, almond milk, oil, vanilla and cooled chocolate mixture then slowly add in dry ingredients while mixing on low. Increase the speed to medium and beat for 1 minute. Turn off, mix with spatula to clean sides and mix again for 1 minute.
5. Coat bundt pan with oil and pastry brush. Place first set of crushed oreos on bottom of the pan. Pour in the cake batter and bake on 350 for 45-50 minutes until toothpick comes out clean.
6. Let cake cool for 5 minutes. Turn the cake over, let the pan remain for 15 minutes then lift the pan off and let the cake cool completely.
Frosting:
1 cup powdered sugar (you can make your own flavored powdered sugar with Javamelts - 1 cup Javamelts and 1 Tbs. cornstarch - mix in blender until powder forms)
3 tbsp almond milk
Mix well and drizzle over cake. Add remaining crushed Oreos immediately.
ENJOY!!!
Recipe and photo credit: Nicole @glutenfreeandgolden
]]>
Dry ingredients:
•1 cup GF 1:1 flour (140g)
•1/2 cup vegan vanilla protein powder (40g)
•3/4 cup almond flour (84g)
•2 tbsp French Vanilla Javamelts Sugar •2 tsp baking powder
•1/2 tsp salt
•1 tsp cinnamon
Wet ingredients:
•1/2 cup maple syrup
•1 cup lite canned coconut milk
Donut glaze:
•2 cups Javamelts French Vanilla powdered sugar (to make powdered sugar combine 2 cups Javamelts sugar and 2 tbsp cornstarch and blend in a blender)
•4-6 tbsp almond milk
-Preheat oven to 350°F.
-Spray donut pan with neutral oil (I used avocado oil)
-Whisk all dry ingredients together.
-Add wet ingredients to the dry and whisk together until batter is smooth.
-Spoon or pipe the batter into donut tins.
-Bake for 12-14 minutes.
-Allow donuts to cool in the pan 10 min before removing from pan and place on a wire rack to finish cooling.
-Whisk together glaze ingredients until smooth.
-Dunk donut in the glaze using a fork or spoon to flip and place back on wire rack to allow glaze to set (1-2 hours).
*Recipe makes 8 donuts*
Shared by our customer: "I was really blown away with how well these kept overnight in an air tight container. The glaze doesn't get slimy which I was nervous about. I popped one in the microwave for a few second and it tasted like a Krispy Kreme Donut, no joke!"
Photo and recipe credit: Dani Dire @diredelites
]]>Ingredients for the Cake
2 cups carrots, shredded
2 cups parsnips, shredded
4 eggs
1 tbsp vanilla extract
1 cup vegetable oil
1 cup of brown sugar
1 cup Javamelts Caramel Flavored Sugar
3/4 cup raisins
2 cups 1.1 gluten free flour
1 1/2 tbsp baking powder
1 tsp baking soda
1 tbsp unsweetened cocoa
1 tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 tsp kosher salt
Preheat the oven to 350 degrees. This will either make two 8” round cakes or a 9x13. Spray your baking dish with baking spray. In a mixing bowl add the eggs and sugars. Mix for 3 minutes. Mix in the rest of the wet ingredients. Then add dry ingredients, carrots, parsnips and raisins. Pour into the baking dish of choice and cook for 35-45 minutes or until a toothpick comes out clean. Allow to cool completely.
Ingredients for the frosting
16oz cream cheese, I used a dairy free
8 tbsp room temp butter, I used a dairy free
2 tsp vanilla extract
4 cups powdered sugar **If you want you can mix 4 cups of Caramel Javamelts with 4 tbs of corn starch and blend it too to make your own flavored powdered sugar
Add all of the ingredients together in a mixing bowl and mix until smooth. Top your cake with the frosting. Optional: decorate with pecans. Enjoy!
Recipe and photo credit: Danielle Cochran @thesaltycooker
]]>
Ingredients
3 cups blueberries
3 eggs
1/2 cup Javamelts French Vanilla Sugar plus 2 tbsp
½ cup flour
1 cup milk
4 tbsp butter
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp powdered sugar**
**(to make French Vanilla powdered sugar – mix 1 cup of French Vanilla sugar with 1 tbs of cornstarch…. Pulse in blender until the mixture become powdery.)
Instructions
Preheat oven to 350 degrees.
Add the eggs and French Vanilla sugar to a bowl and whisk until the sugar is dissolved and the eggs are frothy.
Add the flour slowly while continually whisking.
Whisk in the melted butter and lemon zest and lemon juice.
Pour in the milk and whisk to incorporate. The batter will be thin and liquidy.
Butter and add French Vanilla sugar to a baking dish, shaking out the excess sugar.
Spread the blueberries in the bottom of the baking dish.
Pour the batter over the top of the berries.
Bake for 45 minutes.
Remove from the oven and allow to cool slightly.
Sprinkle powdered sugar over the top.
To be served warm - Enjoy!
Photo and recipe credit: Albana Shkupi @uncomplicatedchef
]]>Sweet, Savory & Spicy Grilled Shrimp will have everyone talking! We have noted a few ideas below and please let us know how you like to enjoy it the most!
How to make:
2 - 3 lbs uncooked shrimp, cleaned and deveined
1/3 c Javamelts Caramel or Hazelnut Flavored Sugar
1/3 c olive oil
1/3 c chili sauce
1 tbs parsley flakes
1/2 chopped medium sweet onion
1 - 2 tbs lime or lemon juice
1/4 tsp cayenne pepper (adjust to taste)
Mix all ingredients together well and let the shrimp marinate for at least 1/2 hour. Grill shrimp until they are pink on one side, flip quickly and as soon as they are pink on both sides and not flimsy take them off.
A few nice ideas: shrimp tacos, shrimp and veggies and rice, top your favorite salad, put on skewers and serve as an appetizer, etc.
Enjoy!
]]>Espresso Martinis have to be one of my all-time favorites and now...... well, you can WOW your friends and family with a flavored sugar rimmed glass.... Who wants to give this amazing recipe a try and tell us about it?
Ingredients
**You can eliminate the heavy cream or substitute with oat or almond milk for a vegan version
]]>Dough:
Topping:
Filling:
Instructions:
Recipe and photo credit Theresa Carney @sweetmonkeyblog
]]>Leave butter to soften at room temperature. Place butter in a mixer, add the sugar and cream well.
Add one egg at a time, beating after each egg.
Add some flour and some whipping cream (do NOT whip) keep alternating and end with adding the last bit of flour and then scrape down all batter from the sides of the bowl and add vanilla last and just mix until combined.
Pour into a greased Bundt pan
** Start in a COLD oven at 325 degrees. Bake one hour and 15 mins. Test for doneness (fork ready)
By mixing together Javamelts Flavored Sugar of choice (1/4 c) and cinnamon (1-2 tsp) or just by using Javamelts alone, generously sugar coat the top of the cake
Serve alone or with a dollop of ice cream, flavored Javamelts whipped cream and some fresh berries or even crushed nuts
Enjoy!!
Strawberries cut into hearts - cut a triangle out of the top of each.
Toothpicks or lollipop sticks
Flavored Sugar of Choice
Dark, Milk or White Chocolate
Cut each strawberry and place on sticks
Dip in melted chocolate
Sprinkle generously with Flavored Sugar of Choice - we used Mocha for these!
ENJOY!
]]>Ingredients:
2/3 cup white chocolate chips
1/3 cup Javamelts Mocha Flavored Sugar (no coffee taste - just chocolate)
1/3 cup cane sugar
2 eggs (room temp)
5 tbsp avocado oil
2/3 cup almond flour
2 tbsp Cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
6-7 crushed Oreos for the batter, plus a few extra for the top.
Preheat oven to 335. In a small pot, melt white chocolate chips and avocado oil on very low heat until completely combined. Turn off heat, set aside and allow mixture to cool.
In mixer whisk together sugar and eggs for three minutes on low until no longer grainy and a lighter color. (Do not mix any higher than low).
Place all dry ingredients into a glass bowl.
Providing chocolate mixture has slightly cooled, combine into mixer with egg and sugar. Add vanilla and mix on low for 15 seconds.
Add in dry ingredients and mix well with a spatula. Add red coloring at this time and mix well with spatula. Fold in crushed Oreos.
Line a 8 inch baking pan with parchment paper and fold in batter. Place extra crushed Oreos on top of batter and bake for 25-30 minutes.
ENJOY!
Recipe and photo credit: Nicole Kendrick @glutenfreeandgolden
]]>1 8oz cream cheese (room temp)
1 cup heavy cream (cold)
1/2 cup French vanilla sugar
1 tsp vanilla extract
Whisk together cream cheese and sugar well until sugar is combined. Add in vanilla.
Set aside to let sugar dissolve. (Add coloring if you want it to be pink)
Strawberry syrup
Diced strawberry’s
1 tbsp water
1/2 tbsp French vanilla sugar
Combine and let sit for 10 minutes.
Graham cracker crust
Graham crackers
Melted butter
Combine your crushed Graham crackers and melted butter.
In mixer, whisk heavy cream until stiff peaks form. Careful not to over-mix. Using a spatula, gently fold into cream cheese mixture. Place into piping bag. Layer Graham crackers, cheesecake filling and strawberries, then repeat. Place in fridge for at least 1 hour before serving.
Photo and recipe credit: Nicole Kendrick - @glutenfreeandgolden
]]>Lemon Lush Pie
Ingredients for Crust
1 1/4 cup of pecan flour or fine chopped pecans
1 1/4 cup 1.1 GF flour
12 tbsp butter, melted
Preheat the oven to 350 degrees. This will fit a 9" pie plate. Mix all
of the ingredients together in a bowl and press into the bottom &
sides of the pie dish. Bake for 20-25 minutes or until golden brown.
Remove & cool completely.
Ingredients for Cream Cheese
16oz cream cheese, room temp
2 lemons zested and juiced
1 1/2 cup powdered sugar
Add all of the ingredients in a bowl and mix until smooth. Spread on the crust.
Ingredients for Lemon Curd
3 egg yolks
1/2 cup Javamelts French Vanilla Flavored Sugar
1 tbsp lemon zest
1/3 cup lemon juice
Add all of the ingredients to a glass bowl and mix well. Pour into a
stock pot and place over med/low heat, whisking the lemon mixture
until thickened approx 10-15 minutes. Remove and allow to cool
completely. Add to the cream cheese layer, and top with swiss meringue.
Ingredients for Swiss Meringue
3 egg whites
1 cup Javamelts French Vanilla Flavored Sugar
Add the egg whites and the sugar to a glass bowl, mix for 4 minutes
with a whisk. Then create a double boiler, add water to a pot over
med/low heat and place the bowl over the pot. (make sure water is not
touching the bowl) whisk continuously for 5-8mins until slightly foamy
(temp should read 160F). Then pour into a mixing bowl and turn the
mixer on high for 10 minutes.
Enjoy!
Recipe and photo credit: Danielle Cochran @thesaltycooker
]]>Ingredients
2 1/2 cups 1.1 GF flour
1/2 tsp salt
1/2 tsp cinnamon
2 tsp cream of tartar
1 1/4 tsp baking soda
1 1/3 cup of Javamelts Vanilla Sugar
2 eggs
1 cup butter, room temp
1 1/2 tsp vanilla
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a mixing bowl add the butter and sugar. Mix on high for 3 minutes. Mix in the eggs and vanilla then add all of the dry ingredients. Using an ice cream scoop, scoop equal size cookies. Then follow the next step.
*Cinnamon/Sugar Coating-1/2 cup vanilla sugar + 1 tbsp cinnamon, mix and add roll each cookie ball in the mix.
Place on the cookie sheet and bake for 11-14 minutes. 11 for more of a soft center and 14 for a slightly chewy texture. Allow to cool completely. Enjoy!
Recipe and photo credit: Danielle Cochran @thesaltycooker
]]>
Ingredients
3 egg yolks
1/4 cup Javamelts Mocha Flavored Sugar
1 ½ cup heavy cream or (1 cup heavy cream and ½ cup milk)
6 oz dark chocolate
1 tsp vanilla
Pinch of salt
Whipped cream
1 cup heavy cream
2 tbsp Javamelts Mocha Flavored Sugar
Instructions
Preheat oven at 300 F degrees.
In a bowl add the egg yolks with sugar and pinch of salt. Whisk well until sugar dissolves.
Pour heavy cream in a saucepan and bring it to a simmer in medium heat. Do not boil the cream.
Remove from the heat and add the chopped dark chocolate into the warm cream and combine until chocolate melts completely.
Slowly add the chocolate mixture into the eggs and whisk until custard is smooth.
Prepare a baking dish with 4 ramequins (3.5” size)
Strain custard through a fine mesh sieve into each ramequin.
Cover each ramequin or the entire pan with aluminum foil.
Bake for 35-40 minutes until the custard is set but still jiggly in the middle.
Refrigerate for 4-6 hours.
In a bowl whip the heavy cream with the sugar until stiff peaks.
Add a tbsp of freeze-dried raspberries or raspberry puree into the whipped cream.
Serve a dollop of whipped cream into each ramequin. Shave or grate some chocolate.
Enjoy!
Recipe and photo credit: Albana Shkupi @uncomplicatedchef
]]>Ingredients:
Mix butter and Javamelts caramel sugar in a bowl on medium/high speed for 3 minutes. Mix in vanilla and salt. Add flour and mix until incorporated. Dough will be crumbly. Shape dough into a flat disc and roll out. Cut cookies into desired shape. Chill cookie dough on a parchment lined baking sheet (covered) for about 2 hours.
Preheat oven to 325. Roll cookies in more Javamelts caramel sugar to coat the outside. Bake cookie for 16-18 minutes or until lightly golden along the outside rim. Cool.
Melt chocolate in a microwave safe bowl. Dip cookie in chocolate and place back on parchment paper to firm up. Sprinkle chocolate with salt flakes. Enjoy!!🤎
Photo and recipe credit: Brooke Homec @thesaltedsweets
]]>3 packs (.25oz) packs gelatin, unflavored
3/4 cup cold water, divided
1 cup Javamelts Caramel Flavored Sugar
1/3 cup granulated sugar
3/4 cup plus 2 tbsp light corn syrup
1 tsp vanilla extract
5 oz dark chocolate, melted (for dipping)
Enjoy!
**If you want to buy store bought marshmallows, cut them into heart shapes, moisten them a bit, roll them in Caramel Flavored Sugar, let dry and dip them in Chocolate... you can give that a try too!
Photo and recipe created by: Amanda Seamens @sitr.taste.smile
]]>
What you need:
2 cups brewed espresso, at room temperature
Ice cube trays
Directions:
To sugar rim the glass - coat glass in flavored simple syrup - ratio is one part water, one part Javamelts Flavored Sugar in a saucepan on low until the mixture turns clear - cool and use by dipping your glass into the simple syrup on a plate, then transfer the glass to the Javamelts Flavored Sugar on a plate and well coat the glass - now it's ready to use!
**if you prefer a sweeter drink like me, you can add more Javamelts Mocha Flavored Sugar to taste (or subsitute any of our other gourmet flavors)
Cheers!
What you will need:
1 pint heavy cream
1 mason jar with a lid that can close tightly
1 tsp vanilla
1/4 cup of French Vanilla Flavored Sugar (adjust amount to taste. For other variations, choose one of our other 3 delicious gourmet flavors)
pinch or two of sea salt
1/3 cup Chocolate chips
Combined all ingredients in the jar, except the chocolate chips, close the lid tightly and shake vigorously for 3 minutes.... Trick: Walk around the house or the yard to make the time go faster!
Place chocolate chips and stir them in. (you can add anything you want in here too)
Freeze for 3-4 hours and enjoy!!!!
]]>INGREDIENTS:
½ cup whole milk, warm
2 tbs sugar (you can use Caramel Javamelts here too)
1 packet active dry yeast
3 tbsp unsalted butter, melted
1 large egg
1 tsp vanilla extract
2 cups flour, spooned and leveled
1 tsp cinnamon
Spray oil
COATING:
½ cup Javamelts Caramel Flavored Sugar
2 tsp cinnamon
DIPPING:
Caramel Sauce
Chocolate Sauce
INSTRUCTIONS:
-In a large bowl, combine the milk, sugar and yeast and stir gently. Let sit for 5 minutes.
-Add the melted butter, egg and vanilla and stir to combine.
-Add the flour and cinnamon, stirring until it starts to form a rough dough.
-Lightly flour some parchment paper on the counter and transfer the dough.
-Knead the dough until smooth, about 3 minutes.
-Lightly oil a large bowl and place the dough ball inside.
-Place dough in the oven, turned OFF, for about 2 hours to rise.
-Remove the dough from the oven and place on lightly floured parchment paper.
-Cut the dough into 20 equally sized pieces and form into balls. Place dough balls on a cookie sheet to
rise for another 45 minutes.
-When the dough is ready, lightly spray with oil and place in the air fryer at 375 degrees for 5-6 minutes.
-Once all the donut holes have been baked, spray lightly with oil and roll in the cinnamon sugar mixture.
-Serve with caramel sauce and chocolate sauce and enjoy!
Photo and recipe credit: Aubrey Ansah @talksweettome
]]>
Ingredients:
1 1/2 C Flour of choice
1/2 cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
3 tbs of Mocha flavored sugar
1 tsp vanilla
2 C milk of choice
1 tsp olive oil (optional)
Coconut oil or butter for your pan
Chocolate syrup:
1/2 C chocolate chips
1/2 C maple syrup
1 tsp espresso
1 - 2 tsp Mocha flavored sugar
Mix all pancake ingredients in a bowl using a whisk
Heat pan with coconut oil or butter and place batter in 2 inch circles
Let cook until you see bubbles, about 3-4 minutes and then flip.
Chocolate sauce: Melt all ingredients on low-medium heat.
Place on plate, drizzle with sauce and enjoy!!!!
Recipe and photo/video credit: Nicole Kendrick @glutenfreeandgolden
]]>Ingredients:
6-7 diced strawberries
3 tsp @javamelts French vanilla sugar
2 tsp matcha
1/4 cup warm water
Oat milk (amount is up to you)
Ice
Dice strawberries and place into a small bowl. Add 1/2 tsp of water and your sugar. Stir well and set aside for 10-15 minutes. In separate glass/bowl combine your matcha and warm water. Mix well. Once strawberries have softened and created a syrup pour them into your glass. Next add your ice. Then the desired amount of oat milk. Top off with your matcha. Stir, enjoy, and collect all the added benefits!
Recipe and photo credit: Nicole Kendrick @glutenfreeandgolden
]]>INGREDIENTS:
1 ½ cups flour
¼ tsp salt
½ tsp baking powder
¼ tsp baking soda
½ cup butter, softened
1/3 cup Javamelts vanilla sugar
¼ cup powdered sugar (you can make flavored powdered sugar just by using 1 cup of Javamelts Flavored Sugar and 1 tbs of cornstarch - pulse in a blender until it becomes powdery - it's that simple and so delicious!)
1 egg, room temp
2 tsp vanilla
½ cup fresh blueberries
½ cup fresh strawberries, chopped
Topping:
1 cup whipping cream
2 tbsp powdered sugar
½ tsp vanilla
Raspberry or blueberry jam to top
Raspberries, chopped strawberries and blueberries to top
INSTRUCTIONS:
-Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
-In a medium bowl, combine the flour, salt, baking powder and baking soda and whisk until combined. Set aside.
-In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy.
-Add in the egg and vanilla and mix until combined.
-Add in the flour mixture in 3 rounds, mixing until just combined. Careful not to overmix.
-Thoroughly dry your fresh blueberries and chopped strawberries. Add them into the dough and gently fold in with a spatula to combine.
-Using a ¼ measuring cup or your hands, create 8 cookie dough balls. Mine were 70 grams each.
-Bake for 12-14 minutes or until set.
For the topping:
In a stand mixer fitted with the whisk attachment, whisk the whipping cream, powdered sugar and vanilla for several minutes until you have a light and fluffy whipped cream.
-Once the cookies are completely cooled, spread on a generous amount of whipped cream, then a dollop of jam to the center, then the fresh fruit.
-Refrigerate and enjoy!
Photo and recipe credit by: Aubrey Ansah - @talksweetome
]]>Ingredients:
3 C oats
1 C mixed nuts - chopped as finely as you wish: walnuts, almonds, cashews and pecans.
2 tbs. chia seeds
2 tbs. pepita seeds
2 tbs pumpkin seeds
2 tsp vanilla
2 tsp cinnamon
1/2 C honey
1/2 Coconut Oil
3 Javamelts All-Natural Sugar Packets or 1 1/2 tsp of Javamelts Flavored Sugar of choice sprinkled on top **I used Caramel for this recipe but all are amazing! It gives just the right amount of flavor and sweetness! (keep aside for the last step)
3/4 C dark chocolate chips (keep aside for last step)
Preparation:
Preheat oven to 350 degrees. Mix together oats, nuts and seeds and place in oven on a cookie sheet for 25 min. until lightly brown.
When that comes out of the oven, turn down oven to 300 degrees and mix together all ingredients remaining, save the Javamelts to sprinkle on top and don't use the dark chocolate chips. Make sure that the coconut oil and honey completely mixes together and there are no lumps.
Place back on the cookie sheet, flaten evenly, sprinkle the Javamelts on top and return to oven on 300 degrees for 30 minutes.
Take out and place the chocolate chips and sprinkle the Javamelts Flavored Sugar on top and then place in the refrigerator for 30 minutes until cool.
Break up into pieces and store in a container.... we like to freeze the granola. Eat as a delicious snack, sprinkle over your favorite fruit or yogurt to break up any part of your busy day.
ENJOY!
]]>Ingredients:
1/2 cup brown sugar
1/2 cup @javamelts French Vanilla Flavored Sugar
2 tsp vanilla extract
1 stick of DF butter (melted and cooled)
1/2 cup flax milk
1 1/3 cup GF 1:1 flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
1 egg room temp
1/2 cup sprinkles
Glaze
3/4 cup powdered sugar (You can make French Vanilla Flavored Powdered Sugar with 1 Cup Javamelts and 1 TBS of corn starch - place in blender - pulse until it turns into powdered sugar)
1.5 tbsp flax milk
1-2 drops of vanilla
Pink food coloring optional
In mixer, blend butter and both sugars on medium high until well combined. Next add egg and mix on low. Then add your milk and vanilla and mix again.
Add all dry ingredients and mix on low at first then medium until combined. Fold in sprinkles and give it a quick spin on low just until mixed. I baked this on 345 for 37 minutes but my oven is brand new. Baking time may vary in your oven. Toothpick will come out clean when done.
Recipe and photo credit: Nicole Kendrick @glutenfreeandgolden
]]>