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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Pure hardwood lump — burns hotter and cleaner than briquettes
Water-sealed French crock keeps butter soft without refrigeration
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Pure hardwood lump — burns hotter and cleaner than briquettes
Water-sealed French crock keeps butter soft without refrigeration
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in a large bowl mix peanut butter, almond milk and honey. add egg and mix well. stir in whole wheat flour and baking powder. stir in chocolate chips. preheat oven to 350 degrees. form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets. flatten each cookie slightly with the tines of a fork. bake in preheated oven for 13 to 15 minutes. (if cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking). remove to wire rack and cool. store in air tight container in fridge.