Chocolate Peanut Butter and Jam Cups/Cats

Ok so in america they would be called peanut butter and jelly cups. But I just can't call them that since jelly means something different here.

I think the ideal to put jam in pb cups is pure genius and I wish I had thought of it first.

You know i'm obsessed with choc and pb, but the jam just makes it even better.  The dark chocolate I used was a mixture of 85% and 70% so slightly bitter, pb was kind of salty and the jam adds a tart sweetness that just brings it to another level. I don't think I'm going back to regular pb cups again.!

I made them with my cat mould that I got from Muji in Hong Kong and had some issues getting them out. Next time i'll make the chocolate layers a little thicker.

Chocolate Peanut Butter and Jam Cups/Cats adapted  from with style and grace 
I halved this recupe but will making the full amount in the future.

• 2 cups dark chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter – or nut butter of choice
• 1 tablespoon icing sugar
• 1/2 cup of strawberry jam
• sea salt

Directions
Line a mini muffin tin with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake tin in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

Makes about 24

I'm not sure about the addition of salt. I think they are just as tasty without it but perhaps I didn't add enough.

Ok so in america they would be called peanut butter and jelly cups. But I just can't call them that since jelly means something different here.

I think the ideal to put jam in pb cups is pure genius and I wish I had thought of it first.

You know i'm obsessed with choc and pb, but the jam just makes it even better.  The dark chocolate I used was a mixture of 85% and 70% so slightly bitter, pb was kind of salty and the jam adds a tart sweetness that just brings it to another level. I don't think I'm going back to regular pb cups again.!

I made them with my cat mould that I got from Muji in Hong Kong and had some issues getting them out. Next time i'll make the chocolate layers a little thicker.

Chocolate Peanut Butter and Jam Cups/Cats adapted  from with style and grace 
I halved this recupe but will making the full amount in the future.

• 2 cups dark chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter – or nut butter of choice
• 1 tablespoon icing sugar
• 1/2 cup of strawberry jam
• sea salt

Directions
Line a mini muffin tin with paper liners and set aside.
Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
Add about one teaspoon of melted chocolate to the bottom of each paper cup. Tilt the liners so the chocolate evenly coats the bottom and slightly up the sides. Another option is to take a pastry brush or even a small knife to spread the chocolate.
Place the cupcake tin in the freezer for 15-20 minutes to let set.
Meanwhile, mix together peanut butter and powdered sugar – this makes it less sticky and easier to handle. Place peanut butter mixture in the fridge for 10 minutes.
Once both timers have gone off, roll [in your hands] about 1 teaspoon of the peanut butter mixture and place in the center of each chocolate cup. Place tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
With the remaining chocolate, cover each PB&J cup until covered. Top with sea salt – optional.
Place muffin tin back into the freezer, last time I promise, for about 20 minutes.
These can be left out at room temperature or in the fridge. These lasted about 3 days in our house, but can probably keep up to 1-2 weeks, or 3-4 if kept in the freezer.

Makes about 24

I'm not sure about the addition of salt. I think they are just as tasty without it but perhaps I didn't add enough.

reade more... Résuméabuiyad

White Chocolate Peanut Butter and PB Cups

I recently got some white chocolate peanut butter called 'white chocolate wonderful' from USA foods. The white chocolate part mostly consists of cocoa butter so the flavour it quite subtle, just like extra sweet peanut butter but still quite delicious. I used mine by adding it to rice cakes, putting it on pancakes with maple marinated strawberries and by making peanut butter cups.

I made a couple of these to help keep me awake at the wild flag show, which was amazing a few weeks ago. Sleater Kinney are perhaps my favourite band so I was so happy when Carrie Brownstein and Janet Weiss formed a new band with Rebecca Cole and Mary Timothy. I have a bit of a fan crush on Carrie Brownstein who you might know from Portlandia and thought both her and Mary were great performers. Heres a picture of Carrie, I took with my phone:

I then made some more yesterday to take to visit a friend of mine who had quite serious surgery.

White Choc Peanut Butter Cups recipe adapted from peanut butter co
 2 cups (about 12 ounces) chopped dark chocolate (I used whittaker)
¾ cup White Chocolate Wonderful peanut butter
¼ teaspoon pure vanilla extract

Special Equipment:

10 (2-inch) aluminum/tin foil muffin liners

Procedure

1. Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1-inch of water) over high heat. Bring the water to a boil and then reduce stove heat to low. Or melt in 30 seconds increments in microwave.

2. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heatproof surface.

3. Using a small spoon, “paint” the melted chocolate all over the insides of tin foil muffin liners (the tinfoil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact. You will not use all of the melted chocolate in this step.


4. Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.

5. In a small bowl, stir together the White Chocolate Wonderful peanut butter and vanilla extract until smooth.

6. Using a mini ice cream scoop or a small spoon, evenly divide the peanut butter between the hardened chocolate cups. Smooth the top to create an even surface.

7. If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.

8. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

9. Chill in the refrigerator until set, about 1-2 hours.


 
I loved these and wish I had made more. The original recipe asks for white chocolate in place of dark chocolate but I think the white chocolate peanut butter pairs so perfectly with slightly bitter dark chocolate. I did have some issues finding mini foil liners in the supermarket but eventually ended up finding some medium ones in iga.

I recently got some white chocolate peanut butter called 'white chocolate wonderful' from USA foods. The white chocolate part mostly consists of cocoa butter so the flavour it quite subtle, just like extra sweet peanut butter but still quite delicious. I used mine by adding it to rice cakes, putting it on pancakes with maple marinated strawberries and by making peanut butter cups.

I made a couple of these to help keep me awake at the wild flag show, which was amazing a few weeks ago. Sleater Kinney are perhaps my favourite band so I was so happy when Carrie Brownstein and Janet Weiss formed a new band with Rebecca Cole and Mary Timothy. I have a bit of a fan crush on Carrie Brownstein who you might know from Portlandia and thought both her and Mary were great performers. Heres a picture of Carrie, I took with my phone:

I then made some more yesterday to take to visit a friend of mine who had quite serious surgery.

White Choc Peanut Butter Cups recipe adapted from peanut butter co
 2 cups (about 12 ounces) chopped dark chocolate (I used whittaker)
¾ cup White Chocolate Wonderful peanut butter
¼ teaspoon pure vanilla extract

Special Equipment:

10 (2-inch) aluminum/tin foil muffin liners

Procedure

1. Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1-inch of water) over high heat. Bring the water to a boil and then reduce stove heat to low. Or melt in 30 seconds increments in microwave.

2. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heatproof surface.

3. Using a small spoon, “paint” the melted chocolate all over the insides of tin foil muffin liners (the tinfoil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact. You will not use all of the melted chocolate in this step.


4. Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before.

5. In a small bowl, stir together the White Chocolate Wonderful peanut butter and vanilla extract until smooth.

6. Using a mini ice cream scoop or a small spoon, evenly divide the peanut butter between the hardened chocolate cups. Smooth the top to create an even surface.

7. If the remaining melted chocolate has hardened too much, simply repeat steps 1-2.

8. Evenly divide the remaining melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.

9. Chill in the refrigerator until set, about 1-2 hours.


 
I loved these and wish I had made more. The original recipe asks for white chocolate in place of dark chocolate but I think the white chocolate peanut butter pairs so perfectly with slightly bitter dark chocolate. I did have some issues finding mini foil liners in the supermarket but eventually ended up finding some medium ones in iga.

reade more... Résuméabuiyad

Two Fun Ways to Combine Apples and Peanut Butter-Vegan MOFO Day 11

The inspiration for both of these, come from Pinterest. Is anyone else using it? I'm so addicted! It's a bookmarking tool but is unique in that you see pictures instead of words and by following others you can also see what they pin. So it tends to expose me to ideas, products and recipe ideas that I might not normally see.

Apple sandwich I think the original idea come from wholefoods

The first idea is to make a sandwich out of an apple, by coring it and then cutting into1/2 inch thick rounds, put a generous amount of peanut butter, choc chips, granola etc on one side and press down with the other piece. I left out the granola because I didn't have any. I wasn't sure about the choc chips but loved the peanut butter with it.

The second idea is a caramel filled apple. I got the idea to pair it with peanut butter caramel after trying Cindy's apple peanut butter crumble slice, which is originally from veganomicon.

Peanut butter caramel: (this fills 1 med apple so multiple accordingly)

1/6 cup of peanut butter

1 and 1/2 half tablespoon maple syrup

Melt together the peanut butter and maple syrup in a small saucepan. Whisk them until they're well combined.

Caramel Filled Apples- which I think originates from lilyshop.

Cut the top of your apple off and set aside. Scoop out the body of the apple with a melon baller or knife and fill with melted caramel. Use apple piece to dip inside.

TIP: Dab lemon juice on the rim of the apple as well as the "lid" of the apple so it doesn't turn brown as soon as possible. 

I made these a week apart so it is a pure coincidence that I used the same plate each time.

This was great, the caramel was nice and warm but not burning my mouth and great comfort food. I strongly recommend it.

The inspiration for both of these, come from Pinterest. Is anyone else using it? I'm so addicted! It's a bookmarking tool but is unique in that you see pictures instead of words and by following others you can also see what they pin. So it tends to expose me to ideas, products and recipe ideas that I might not normally see.

Apple sandwich I think the original idea come from wholefoods

The first idea is to make a sandwich out of an apple, by coring it and then cutting into1/2 inch thick rounds, put a generous amount of peanut butter, choc chips, granola etc on one side and press down with the other piece. I left out the granola because I didn't have any. I wasn't sure about the choc chips but loved the peanut butter with it.

The second idea is a caramel filled apple. I got the idea to pair it with peanut butter caramel after trying Cindy's apple peanut butter crumble slice, which is originally from veganomicon.

Peanut butter caramel: (this fills 1 med apple so multiple accordingly)

1/6 cup of peanut butter

1 and 1/2 half tablespoon maple syrup

Melt together the peanut butter and maple syrup in a small saucepan. Whisk them until they're well combined.

Caramel Filled Apples- which I think originates from lilyshop.

Cut the top of your apple off and set aside. Scoop out the body of the apple with a melon baller or knife and fill with melted caramel. Use apple piece to dip inside.

TIP: Dab lemon juice on the rim of the apple as well as the "lid" of the apple so it doesn't turn brown as soon as possible. 

I made these a week apart so it is a pure coincidence that I used the same plate each time.

This was great, the caramel was nice and warm but not burning my mouth and great comfort food. I strongly recommend it.

reade more... Résuméabuiyad

Chocolate Peanut Butter Crispy Treats and Easter Traditions

My family is a little crazy, not in a horrible way, but in a funny silly way. We have recently started a bit of a easter tradition where we have a picnic/bbq at a park with a boat house and then most of our family members get into row boats and canoes and while most people have calm relaxing boat rides down the river we try to splash each other with water using the oars and tip each other over. What generally happens is that most of us end up drenched with water whereas there tends to be one boat/canoe that ends up like this:

When this happened yesterday to 3 of our family members, the rest of us and some strangers looking on from the sides cheered and clapped. So much fun!

Our other easter tradition is an easter egg hunt, where the adults hide the 'children's' chocolate easter eggs' and the 'children' hide the adult's easter eggs. I use quotation marks around the world children because Toby and I belong in that category despite being in our 30s, along with others who are mostly in their 20s. There are certain family members who get more adventurous each year, burying eggs and throwing them so high into trees that you can't reach them and there are always a couple that no-one can find.

This year my mother made a crazy amount of her veggie burgers and I made these chocolate hazelnut crispy treats. I used chocolate peanut butter instead of choc hazelnut butter. These were good, although the marshmallow and chocolate peanut butter flavour was too subtle and there wasn't enough chocolate to fully coat them so I recommend using less rice bubbles/rice krispies, I used the full 6 cups and it was too much. As Allyson suggested it might depend on the rice krispies you use, I used the freedom foods rice puffs. The marshmallows are really great though at helping to keep the mixture together, in the past I've had issues with gluten free rice bubbles/rice krispies and this was far easier.

Chocolate Hazlenut Peanut Butter Crispy Treats from Manifest Vegan

• 4 tbsp vegan margarine
• 1/4 cup chocolate hazelnut butter chocolate peanut butter
  
• 1 tsp vanilla bean scraped, or vanilla bean paste
• 10 oz Dandies vegan marshmallows
• 5 1/2 -6 cups gluten free crispy puffed rice cereal (see note above)
• 1 cup vegan chocolate chips
• 1 tsp coconut oil
• sprinkles or coloured sugar

Instructions

1. Measure out about 5 1/2 cups puffed rice cereal and place into large bowl. (Reserve about half a cup to add at the end in case they seem too “wet”. My marshmallow mixture worked perfectly mixed with 6 cups of rice, but depending on exact ingredients used… such as the hazelnut butter’s consistency, this could vary.
2. Generously grease up a 9″ x 11″ or similar sized pan with margarine (on the bottoms and the sides).
3. Over medium heat in large saucepan melt together margarine and hazelnut butter.
4. Stir in vanilla bean paste and marshmallows.
5. Reduce heat ever so slightly and let marshmallows melt and merge well with the butters, stirring often. All the individual marshmallows and other ingredients should homogenize. It will look more like brownish marshmallow fluff at this point.
6. When all marshmallows have been fused into one giant marshmallow-like blob, quickly stir in with cereal until everything is well mixed. This takes a bit of finesse, but not much. If the mixture seems too sticky or wet, add up to 1/2 cup more rice cereal.
7. Transfer marshmallow/crispy combo into the greased pan and spread out until flat and even.
8. Place in fridge to firm up.
9. Cut into squares, either bite sized or bigger.

I coated a couple with dark chocolate and then drizzled a small amount of chocolate on the rest and sprinkled blue sugar crystals on top. In hindsight, less dark chocolate was probably better for my family who mostly hate dark chocolate.

My family is a little crazy, not in a horrible way, but in a funny silly way. We have recently started a bit of a easter tradition where we have a picnic/bbq at a park with a boat house and then most of our family members get into row boats and canoes and while most people have calm relaxing boat rides down the river we try to splash each other with water using the oars and tip each other over. What generally happens is that most of us end up drenched with water whereas there tends to be one boat/canoe that ends up like this:

When this happened yesterday to 3 of our family members, the rest of us and some strangers looking on from the sides cheered and clapped. So much fun!

Our other easter tradition is an easter egg hunt, where the adults hide the 'children's' chocolate easter eggs' and the 'children' hide the adult's easter eggs. I use quotation marks around the world children because Toby and I belong in that category despite being in our 30s, along with others who are mostly in their 20s. There are certain family members who get more adventurous each year, burying eggs and throwing them so high into trees that you can't reach them and there are always a couple that no-one can find.

This year my mother made a crazy amount of her veggie burgers and I made these chocolate hazelnut crispy treats. I used chocolate peanut butter instead of choc hazelnut butter. These were good, although the marshmallow and chocolate peanut butter flavour was too subtle and there wasn't enough chocolate to fully coat them so I recommend using less rice bubbles/rice krispies, I used the full 6 cups and it was too much. As Allyson suggested it might depend on the rice krispies you use, I used the freedom foods rice puffs. The marshmallows are really great though at helping to keep the mixture together, in the past I've had issues with gluten free rice bubbles/rice krispies and this was far easier.

Chocolate Hazlenut Peanut Butter Crispy Treats from Manifest Vegan

• 4 tbsp vegan margarine
• 1/4 cup chocolate hazelnut butter chocolate peanut butter
  
• 1 tsp vanilla bean scraped, or vanilla bean paste
• 10 oz Dandies vegan marshmallows
• 5 1/2 -6 cups gluten free crispy puffed rice cereal (see note above)
• 1 cup vegan chocolate chips
• 1 tsp coconut oil
• sprinkles or coloured sugar

Instructions

1. Measure out about 5 1/2 cups puffed rice cereal and place into large bowl. (Reserve about half a cup to add at the end in case they seem too “wet”. My marshmallow mixture worked perfectly mixed with 6 cups of rice, but depending on exact ingredients used… such as the hazelnut butter’s consistency, this could vary.
2. Generously grease up a 9″ x 11″ or similar sized pan with margarine (on the bottoms and the sides).
3. Over medium heat in large saucepan melt together margarine and hazelnut butter.
4. Stir in vanilla bean paste and marshmallows.
5. Reduce heat ever so slightly and let marshmallows melt and merge well with the butters, stirring often. All the individual marshmallows and other ingredients should homogenize. It will look more like brownish marshmallow fluff at this point.
6. When all marshmallows have been fused into one giant marshmallow-like blob, quickly stir in with cereal until everything is well mixed. This takes a bit of finesse, but not much. If the mixture seems too sticky or wet, add up to 1/2 cup more rice cereal.
7. Transfer marshmallow/crispy combo into the greased pan and spread out until flat and even.
8. Place in fridge to firm up.
9. Cut into squares, either bite sized or bigger.

I coated a couple with dark chocolate and then drizzled a small amount of chocolate on the rest and sprinkled blue sugar crystals on top. In hindsight, less dark chocolate was probably better for my family who mostly hate dark chocolate.

reade more... Résuméabuiyad

Chocolate Peanut Butter Pretzel Tart

So it's probably no surprise to anyone that chocolate and peanut butter are my favourite combo, but pretzels have also been a bit of an addiction since high school.  Since going gluten free i've simple changed to Eskal gluten free pretzels. They had a chemical taste when I first started eating them but now I love them. So when Manifest Vegan posted this recipe, I couldn't resist making it since it combined my three favourite things.


Chocolate Peanut Butter Pretzel Tartlets/Tart by Manifest Vegan

I doubled the recipe below to make one large tart instead of individual ones, I used two packets of eskal gluten free pretzels which may be a tiny bit over the amount.

Ingredients

• 1 1/2 cup gluten free pretzels
• 6 tbsp + 1/2 tbsp softened vegan margarine
• 2 tbsp organic sugar
• 1 cup vegan chocolate chips
• 1/2 cup smooth peanut butter
• 1/4 cup coconut cream
• 1 cup almond milk

Instructions

1. Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
2. Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.
3. Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
4. Bake in preheated oven about 12 minutes, or until dark golden brown.
5. Remove tart shells from oven and let cool on wire racks.
6. Once crusts are cool, begin making your filling.
7. Place chocolate chips into a medium sized bowl.
8. Combine peanut butter, coconut cream and almond milk in small saucepan.
9. Cook over medium heat, stirring constantly using a wire whisk.
10. Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
11. Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
12. The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
13. Let cool at room temp for about an hour and then chill in fridge.
14. Store in refrigerator and serve cold.

I can't remember how long I baked it for because I took it out checked it a few times and then placed in back in the oven, it was probably about double the time. Here is the crust:



I can't believe I forgot to take a picture of the whole complete tart!

This was delicious, but super intense so I think the recipe is probably better suited to tartlets. I love the tiny bit of saltiness this adds to the rich chocolate peanut butter combo. I'm impressed with the texture of choc peanut butter mix, it sets really well. Although, the crust was a tiny bit soggy, so I'm not sure if I didn't bake it long enough or that the brand of gf pretzels were not as great as the ones that Allyson used.

So it's probably no surprise to anyone that chocolate and peanut butter are my favourite combo, but pretzels have also been a bit of an addiction since high school.  Since going gluten free i've simple changed to Eskal gluten free pretzels. They had a chemical taste when I first started eating them but now I love them. So when Manifest Vegan posted this recipe, I couldn't resist making it since it combined my three favourite things.


Chocolate Peanut Butter Pretzel Tartlets/Tart by Manifest Vegan

I doubled the recipe below to make one large tart instead of individual ones, I used two packets of eskal gluten free pretzels which may be a tiny bit over the amount.

Ingredients

• 1 1/2 cup gluten free pretzels
• 6 tbsp + 1/2 tbsp softened vegan margarine
• 2 tbsp organic sugar
• 1 cup vegan chocolate chips
• 1/2 cup smooth peanut butter
• 1/4 cup coconut cream
• 1 cup almond milk

Instructions

1. Preheat oven to 350 °F. Gather about twelve 2″ tart pans.
2. Combine crushed pretzels, 6 tbsp margarine, and sugar together until well mixed. Make sure there are no lumps–when pressed the mixture should somewhat hold its shape. You may need to add a touch more margarine if it feels too crumbly… but just about a tablespoon or so.
3. Press crumbs into tart pans, making an even crust that is about 1/4-1/3 of an inch thick. Handle with care…
4. Bake in preheated oven about 12 minutes, or until dark golden brown.
5. Remove tart shells from oven and let cool on wire racks.
6. Once crusts are cool, begin making your filling.
7. Place chocolate chips into a medium sized bowl.
8. Combine peanut butter, coconut cream and almond milk in small saucepan.
9. Cook over medium heat, stirring constantly using a wire whisk.
10. Once the mixture comes to a “boil” (or better described as “plopping”) and is very hot, pour over chocolate chips, stirring quickly to melt.
11. Use a deep spoon to transfer the chocolate/peanut butter mixture into the tart shells.
12. The chocolate mix should be pretty thick, a lot like pudding. In fact, it makes a pretty good pudding… try it!
13. Let cool at room temp for about an hour and then chill in fridge.
14. Store in refrigerator and serve cold.

I can't remember how long I baked it for because I took it out checked it a few times and then placed in back in the oven, it was probably about double the time. Here is the crust:



I can't believe I forgot to take a picture of the whole complete tart!

This was delicious, but super intense so I think the recipe is probably better suited to tartlets. I love the tiny bit of saltiness this adds to the rich chocolate peanut butter combo. I'm impressed with the texture of choc peanut butter mix, it sets really well. Although, the crust was a tiny bit soggy, so I'm not sure if I didn't bake it long enough or that the brand of gf pretzels were not as great as the ones that Allyson used.

reade more... Résuméabuiyad

Chocolate Spiders- Gluten Free Childhood Favourite

Despite my spider phobia, I grew up enjoying two spider experiences: coke (and various other flavour) spiders aka ice cream soda, float etc and chocolate spiders. I think Chocolate spiders were my first introduction to the choc and peanut butter combo which I am now addicted to.

I remember making these for parties and sleepovers etc in my teenage years. The original recipe called for a packet of Changs fried noodles which are wheat based but they recently started making a rice variety which allowed me to recreate this childhood favourite.

I also discovered this new brand of Coles Belgian dark chocolate which is vegan. I swear that they used to have a Belgian variety which wasn't vegan, or was I dreaming?





Chocolate Spiders from Chang's Fine Asian Foods

1 pkt Chang’s Original Fried Noodles (100g)
2 Tbspns Crunchy Peanut Butter
200g Chocolate (2 100g blocks)

Microwave chocolate and peanut butter in microwave safe mixing bowl for about 30 seconds on high.  If not melted, then microwave again in 5 second intervals. Mix well until it is a smooth paste. (I just melted it in a double boiler). Add noodles and coat them well. Spoon the mixture onto grease-proof paper, or into individual paper patty pans. Using heaped teaspoons, this mixture will yield 30 to 40 spiders.
Place in refrigerator until set.

They kind of look like spiders. The texture was not quite as good as the wheat ones but taste wise they are just as good. I had some issues getting them to stick together too, but once I started making smaller ones they were fine.

Despite my spider phobia, I grew up enjoying two spider experiences: coke (and various other flavour) spiders aka ice cream soda, float etc and chocolate spiders. I think Chocolate spiders were my first introduction to the choc and peanut butter combo which I am now addicted to.

I remember making these for parties and sleepovers etc in my teenage years. The original recipe called for a packet of Changs fried noodles which are wheat based but they recently started making a rice variety which allowed me to recreate this childhood favourite.

I also discovered this new brand of Coles Belgian dark chocolate which is vegan. I swear that they used to have a Belgian variety which wasn't vegan, or was I dreaming?





Chocolate Spiders from Chang's Fine Asian Foods

1 pkt Chang’s Original Fried Noodles (100g)
2 Tbspns Crunchy Peanut Butter
200g Chocolate (2 100g blocks)

Microwave chocolate and peanut butter in microwave safe mixing bowl for about 30 seconds on high.  If not melted, then microwave again in 5 second intervals. Mix well until it is a smooth paste. (I just melted it in a double boiler). Add noodles and coat them well. Spoon the mixture onto grease-proof paper, or into individual paper patty pans. Using heaped teaspoons, this mixture will yield 30 to 40 spiders.
Place in refrigerator until set.

They kind of look like spiders. The texture was not quite as good as the wheat ones but taste wise they are just as good. I had some issues getting them to stick together too, but once I started making smaller ones they were fine.

reade more... Résuméabuiyad

Peanut Eggplant and Shallot Stew

About a fortnight ago when the weather was cooler here Toby made this stew it's actually called spicy peanut eggplant and shallot stew but we made it mild.

Peanut Eggplant And Shallot Stew from PPK

1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz. Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chili, seeded and minced (skipped this and used tiny bit of dried chilli flakes)
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz. Can roasted diced tomatoes w/ juice (I used regular diced tomatoes)
5 cups water or light veggie broth
1/2 cup creamy or chunky natural peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 T fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish (we skipped this too)

Directions
In a large bowl or colander toss eggplant cubes with salt. Allow to sit of 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.
In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.
Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender. Remove eggplant from heat and set aside (I toss it in the same bowl with the shallots).
Add remaining 1 T of oil to the pot again, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 second then add onion. Stir and fry till onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, stir and fry mixture for 1 minute.
Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.
In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.
Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour.

We have issues in the past making eggplant dishes, I'm not sure if we don't salt it long enough or don't cook it long enough but it always ends up bitter and a bit too hard but the eggplant was perfect in this. This dish was easy enough to make and had a beautiful rich flavour we will be making it again in winter.

About a fortnight ago when the weather was cooler here Toby made this stew it's actually called spicy peanut eggplant and shallot stew but we made it mild.

Peanut Eggplant And Shallot Stew from PPK

1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz. Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chili, seeded and minced (skipped this and used tiny bit of dried chilli flakes)
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/8-1/4 tsp ground cayenne pepper (optional)
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz. Can roasted diced tomatoes w/ juice (I used regular diced tomatoes)
5 cups water or light veggie broth
1/2 cup creamy or chunky natural peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 T fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish (we skipped this too)

Directions
In a large bowl or colander toss eggplant cubes with salt. Allow to sit of 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.
In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.
Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender. Remove eggplant from heat and set aside (I toss it in the same bowl with the shallots).
Add remaining 1 T of oil to the pot again, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 second then add onion. Stir and fry till onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, stir and fry mixture for 1 minute.
Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.
In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.
Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour.

We have issues in the past making eggplant dishes, I'm not sure if we don't salt it long enough or don't cook it long enough but it always ends up bitter and a bit too hard but the eggplant was perfect in this. This dish was easy enough to make and had a beautiful rich flavour we will be making it again in winter.

reade more... Résuméabuiyad

Lazy Day Peanut Noodle Salad

I hate lettuce based salads but am happy to have salads which involve grains, beans etc particularly when the weather reaches 40 degrees.

This salad is appropriately named Lazy Day Peanut Noodle Salad by 101 cookbooks. It thankfully lives up to the title, it's so easy. We made a few substitutions using smoked tofu and rice noodles instead of soba noodles. Why do soba noodles always seem to contain wheat?  We also didn't use onions or peanuts. We also ended up adding more sauce.

Lazy Day Noodle Salad by 101 Cookbooks

1 8 ounce package soba noodles (use rice noodles to make gf)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments (we used broccoli)
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced (we skipped this)
1/2 cup peanuts (we also skipped this)
12 ounces extra-firm (organic) tofu, cut into small cubes (use smoked tofu)

Big a large pot of water to a boil. Boil the noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

I hate lettuce based salads but am happy to have salads which involve grains, beans etc particularly when the weather reaches 40 degrees.

This salad is appropriately named Lazy Day Peanut Noodle Salad by 101 cookbooks. It thankfully lives up to the title, it's so easy. We made a few substitutions using smoked tofu and rice noodles instead of soba noodles. Why do soba noodles always seem to contain wheat?  We also didn't use onions or peanuts. We also ended up adding more sauce.

Lazy Day Noodle Salad by 101 Cookbooks

1 8 ounce package soba noodles (use rice noodles to make gf)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segments (we used broccoli)
3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water
1 small bunch of spring onions or scallions, thinly sliced (we skipped this)
1/2 cup peanuts (we also skipped this)
12 ounces extra-firm (organic) tofu, cut into small cubes (use smoked tofu)

Big a large pot of water to a boil. Boil the noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.
Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.
Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

reade more... Résuméabuiyad