Homemade Cookie Butter

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Cookie Butter. I love it, you love it, Trader Joe’s sells a ton of it. They do make really delicious ones, but I never really thought to make my own, until I saw this Bustle video showing how to make it, using only four ingredients. Naturally, I had to make it. I made a lot of s’mores earlier this week, but couldn’t use any of the broken graham crackers. Nothing ever goes to waste, so, Graham Cracker Cookie Butter coming up. 

Here’s what you’ll need:

  • 2 cups of any cookie of your choice
  • 1/2 cup of butter
  • 1/2 cup condensed milk
  • 1/4 cup evaporated milk

The instructions couldn’t be easier. First, take a blender or food processor and throw in the cookies. Blend them up completely. Then, add in the butter, condensed milk and evaporated milk, and blend that all together. That’s it! Eat it right away, or seal it in a container or jar and keep it in the fridge for up to a couple weeks. But, let’s be real, it won’t even stand a chance lasting that long. 

Cauliflower Hummus

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I always love finding easy and fun recipes to make. I recently saw one from The Kitchn for Cauliflower Hummus and had to give it a try. Below is the recipe:

Here’s what you’ll need:

  • 1 large head of cauliflower
  • Olive Oil
  • Salt
  • Pepper 
  • 2 tbs Tahini 
  • 1 tbs lemon juice
  • Garlic, honey, spices to taste

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First, preheat the oven to 450 degrees F. Next, cut the cauliflower into florets (they don’t need to be perfect since they’ll end up in the food processor anyway). Toss them in plenty of olive oil, salt, and pepper.

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Spread the pieces out on a baking sheet and wrap it tightly with foil, and bake for about 12 minutes, until they begin to soften. Uncover them and cook for another 10 minutes, until the cauliflower begins to brown.

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Turn the florets and roast another 10 to 12 minutes, until they turn deep golden-brown in places. Blend the cauliflower in a food processor with 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of sea salt. Grate 1 small garlic clove (or enough to taste) directly into the mixture. Blend in 1 tablespoon extra-virgin olive oil. Scrape down the sides of the bowl as needed and blend until smooth. Adjust salt and lemon juice to taste. Blend in more olive oil or a splash of water for a thinner consistency.

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And ta-da! Now, I will say, it doesn’t taste exactly like chickpea hummus, so, don’t go in expecting it to taste just like that. This is a take on hummus, made of cauliflower, of course. It’s texture is very similar, and it’s still delicious. Use veggies or pita/pita chips to dip!

Get the original recipe here.