Vegan Peanut Butter Balls

Vegan Peanut Butter Balls
(Makes about 15 Balls)

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Happy June everyone! Honestly, I wrote this recipe out back in April before Easter; I originally wanted to make Peanut Butter Eggs. The day I made these I did half eggs and half PB Balls. This recipe is slightly different than the usual ones you may see using rice cereal. This unique recipe uses my secret ingredient (sugar cones), which gives it a little bit of a crunch and adds to the sweetness.

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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy.
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-Gently mix in the crushed sugar cones and powdered sugar until combined.
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-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
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-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!
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Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!
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As I previously mentioned I changed careers and started a new job a few months back, coupled with finishing up school, times have been very busy. ☹ I’ll be back more consistently soon enough. Miss you all. 😊

 

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Vegan Peanut Butter Balls

  • Difficulty: very easy
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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy. Gently mix in the crushed sugar cones and powdered sugar until combined.
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!

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PB&C Layered Cake ~ Vegan

PB&C Layered Cake ~ Vegan
(Peanut Butter and Chocolate layered cake)

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I am looking forward to summer and it is almost here! We’ve had so much rain lately. This recipe is rich and moist. A few weeks ago we celebrated our little girls 12th birthday (time flies, doesn’t it?). I promise this recipe is not MY obsession with the peanut butter and chocolate combo, it was Jasmine’s idea and birthday request. First the brownies and now this cake – she does tend to go with what she knows. Enjoy!

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Ingredients:
2 ½ Cups Cake Flour
½ Cup Cocoa Powder
1 ½ Tsp Baking Soda
½ Tsp Salt
2 Cups Sugar
1 Tsp Apple Cider Vinegar
1 1/3 Cup Non-Dairy Milk
½ Cup Shortening, softened (I use Earth Balance)
1 ½ Tsp Vanilla extract
½ Cup Hot Water
½ to 1 Cup Semi-Sweet Chocolate Chips, optional

Frosting/Icing:
Vegan Cream Cheese (Tofutti’s) – I used 1 (8oz tub)
Peanut Butter – about 1 cup
Powdered Sugar – about 2/3 Cup
Vanilla Extract to taste

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Directions:
-Pre-heat oven 350 degrees. Grease (2) two (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine dry ingredients then mix in softened shortening.
-Add wet ingredients and stir in to combine using a spoon, adding Chocolate chips last.
-Pour into prepared baking pans and bake for 40 minutes.
-Remove from pans and let cake cool completely. Cut each into two pieces to make four layers.
Icing: -Combine ingredients to combine. Spread evenly onto each layer. Enjoy!

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Peanut Butter Swirl Vegan Brownies

Peanut Butter Swirl Vegan Brownies!
(Makes 12-15 brownies, depending on size)

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Greetings! I know – I know… it has been quite some time since my post. Almost 2 months 😕 but for good reason(s). We’ve had so many great things happen these last couple of months. We’re grandparents now – that is huge news! Our eldest Megan brought baby Nadia into this world in April. 🙂 I am now “GJ” (Grandma Jess) and Seth is Pop-Pop. In addition to that BIG news, Seth and I recently celebrated our anniversary. Five amazing years with such an incredible man. I love him so much 💕! Aside from all these great things, my time has generally been consumed with classes. This past semester was a bit more demanding on my brain than I anticipated. With my creative process on pause, we’ve had a lot of easy dinners or we’ve just been eating out recently, hehe! Hoping to get back in the swing of things on April 3rd – Jasmine was begging me to make a dessert. She wanted to take a different approach on brownies and this recipe was easy enough. Using my basic brownie recipe I changed the topping of my rocky road brownies and swapped with a peanut butter swirl. I hope you enjoy this one – I look forward to reading your blogs and exploring some new ones too.

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
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-Place dollops of peanut butter topping onto brownies and swirl with a knife.
IMG_0070 -Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Enjoy!

Peanut Butter Swirl Brownies

  • Difficulty: Easy
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Fluffy cake-like vegan brownies with a sweet and salty peanut butter swirl.

Credit: http://www.veganrescue.com

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
-Place dollops of peanut butter topping onto brownies and swirl with a knife.
-Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Gnocchi, Leftovers and a Two-Minute Dessert!

Gnocchi & Leftovers
Yesterday’s Dinner with a Two-Minute Dessert
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I just wanted to share a quick re-make I made yesterday. There is no throwing away and we still had leftovers! My son wanted Gnocchi for dinner, it is one of his favorites. I was originally going to just keep it simple with Earth Balance/Olive Oil, fresh Garlic and herbs but instead I incorporated leftovers. The Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing that I shared the other day with the Gnocchi was amazing, great flavors! Now back in February I shared my very similar Gnocchi with Sweet Potato and Kale recipe, check out! However, this leftover re-make was so delicious the dressing really pops!

Ingredients:
2 Pkgs (17.5 oz) Gnocchi – Prepare according to package add Sweet Potato/Kale and remaining Asian Tahini Dressing recipe. Toss together to combine.

I love bananas! It’s funny because I have a co-worker that will only eat pretty unblemished yellow bananas. I often let mine go and flash her my beautiful spotted bananas, lol. And when opened they are beautiful, sweeter and yummy. Sometimes I’ll forget or won’t get a chance to eat them at work and will bring them back home. They usually get darker even still… I’m guessing from all the transport, lol. When they get like this I tend to peel them up, place them in a freezer bag and pop them in the freezer for later. Did you know you can make ice cream with frozen bananas?…of course you knew this, it is one of my favorites. I want to share a funny banana story from the other day. I came home from work and placed my very overripe banana on the counter. I left the room and later that afternoon I went back in the kitchen and to my surprise – my banana was gone?? Oh no! I don’t know what made me look in the trash… but there it was, in the trash. Someone (who shall remain nameless) threw away my banana!! Noooo, I quickly rescued it. Yes it did, pulled it right out the trash. It was on top of the trash, it was good. If you’re a Seinfeld fan, picture the time that George ate the éclair from the garbage, lol! You know the episode, it was on top! So I rescued it, peeled it and froze it. Then I made my favorite ice cream the next day, just for me. 🙂

Salted Banana Peanut Butter ice cream
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Two-Minute Salted Banana Peanut Butter Ice Cream:

2 Very Ripe Bananas, Peeled/Frozen overnight
2 Tbsp Peanut Butter
Sprinkle of Course Sea Salt

-Combine frozen bananas and peanut butter in food processor until smooth. Sprinkle with Sea Salt, Serve & Enjoy!
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(Sometimes I’ll add vegan chocolate chips – if I have an open pack)