Big Max Burger Co.
Big Max's Vegan Coconut Caramel
"This topping makes any vegetable taste like dessert!" --Max C
1 cup of coconut milk
1 cup of brown sugar
1 tsp sea salt
With a whisk, combine the coconut milk and sugar in a medium pot. Bring to a simmer and leave on low/medium heat until the mixture is to your desired caramel texture. It will get thicker as it cools. Remove from heat, fold in the sea salt. Leave warm and drizzle on roasted brussel sprouts or chill the caramel and top on your favorite chocolate desserts!
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Pie Love's Peanut Butter Cookies
Huckleberry BBQ Sauce
4 cups tomato ketchup
2 cups water
3/4 cup brown sugar
1/2 cup Walla Walla Onion, minced
1.5 tbsp red wine vinegar
3 tbsp hoisin sauce
3 garlic cloves, minced
1.5 tbsp molasses
¼ tsp ground cinnamon
1.5 tsp ground dry mustard
1.25 cup Huckleberries (frozen or fresh)
Combine all ingredients except the berries in a medium pot over medium heat. Then add the berries to the pot and simmer for 20 more minutes. Chill and serve with your favorite grilled items. Meat or
"I sometimes make these cookies and send them to my brother because he can't have wheat flour. They are delicious and easy to make." -- Kelly, Founder, Pie Love
1 cup peanut butter (such as Skippy or Jif)
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp salt
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone mat. Gather all of your ingredients. Combine all of the ingredients in a bowl and mix until smooth. Make balls of dough that are about one rounded tablespoon and space 2 inches apart on the baking sheet. Press a fork into the cookies in a cross pattern to flatten. Bake for about 10 minutes until lightly browned and no longer look wet. Allow to cool on the cookie sheet for at least 5 minutes. Makes about 16 cookies.
After you mix the dough you can also add in 1/2 cup chocolate chips, crushed pretzels, or nuts. Or you can melt chocolate and drizzle on top after the cookies cool.