| — | Me |
Grilled Crunchy Organic Peanut Butter & Fresh No Preservative laden Strawberry Jam.
Put some margarine on a non-stick or grill. Wait for it to bubble. Put in your sammy. Enjoy with a glass of cold soy/almond milk.
Peanut butter for life.
Chocolate Cookie Dough
3.5oz vegan spread
3oz sugar
pinch of salt
2oz self rising flour
4oz of whole wheat flour
1/2 cup of cocoa powder (sorry I’m an Imperial girl living in a metric world - my wires get crossed)
2tsp vanilla extract
Cream spread and sugar together and then knead in the rest of the ingredients to form a nice ball of dough. Set aside.
Peanut butter dough:
(Now, I don’t really have a recipe as I kind of winged it, but here’s what I did)
1/2 cup of organic salted peanut butter
1/2 a cup of flour (Next time I’ll reduce this to keep PB sticky)
1 tsp vanilla extract
Preheat oven to about 180C/350F
Knead it until a soft dough ball forms. Add the flour is small amounts until the right texture is achieved, as in you can roll wee peanut butter balls.
Take a chunk of the chocolate dough and roll a ball in your hands, then flatten out to make a small cup shape. put a peanut butter ball in the middle and curl the chocolate around until peanut butter is completely hidden. Flatten out and add to a pan. They take about 12 minutes to cook in a fan assisted oven.
(photo and recipe via mugwump on flickr)
Peanut Butter Chocolate Pillows
makes 2 dozen cookies
Chocolate dough:
Filling:
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet, knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired, warm cookies in a microwave for 10 to 12 seconds before serving.
(via jinxiboo)
Apples with peanut butter & dark chocolate chips. Holy no bread sammy.
YES!!!!
Yum! I need to make this tomorrow!!!
Nommy! This is such a great idea for an easy dessert!!
via vegangirl
Breakfast. Lunch. Dinner.
Yes. I’m obsessed. Yes I had 2-3 of these today when I got hungry.
Peanut butter for (a tastier/better) life!
