Butterscotch-Peanut Fondue - Review by Janet N
This is a great, easy recipe. To make peanut butter fondue, we substituted peanut butter chips for butterscotch chips and served it with apples, bananas, marshmallows, and chocolate chip cookies. It was a huge hit and tasted great! We also saved the leftover portion and reheated it in the microwave a few days later. It was just as good!
Sugar pulls the juice out of the berries, making a bright and sweet sauce. Enjoy it with shortbread, angel food cake, pancakes, or just to eat on its own with yogurt or whipped cream.
Very rich and chocolaty mousse made in a blender. Garnish with whipped cream.
This is a really easy sauce to serve over ice cream, cheesecake, or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.
You can eat this berry compote over ice cream, pudding, pound cake, or just topped with some whipped cream.
These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.
With the easy pulse of an electric blender, this rich, brandy-enhanced chocolate mousse can be whipped up in a jiffy. Serve chilled. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.