Tag: peanut butter

PB + Chocolate Chip Skillet

2 Comments

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Give me a mic, put me in front of athletes & roll the camera.

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Because I am ready to become a sports reporter.

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I’m not sure why it’s taken me 28 long years to discover my destiny.

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Prob because I didn’t like sports until I was 25 and even then I only learned the rules like last year, but that’s neither here nor there. I went to my first NHL game this weekend. Am now a BIG hockey guy. It’s quick, it’s violent, I dig it. I just love the camaraderie at sporting events. All the strangers drinking overpriced brewskis and shouting at the top of their lungs, hoping for the same outcome. I love giving out high fives all willy nilly and becoming fast friends with the bros next to me. America, man. I think I could really provide some colorful commentary to stale ESPN and the like. All their anchors know too much, like rules and player names.  It’ll be less analyzing plays and more analyzing athlete moods and crowd energy  – the important stuff.

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Oh, and I’ll pack lil vegan treats for everyone to snack on in between plays!

 

 

Time: 1 hour (prep + baking) | Serves: 6-8

Ingredients:

  • 1 1/4 cup of whole wheat flour
  • 1 tsp. of baking soda
  • Pinch of S
  • 1/2 cup of vegan butter, softened
  • 1/2 cup of pure cane sugar
  • 1/2 cup of brown sugar
  • 1/2 cup of creamy PB
  • 1 tbsp. of flax meal
  • 2 tsp. of vanilla extract
  • 3/4 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • Grease a skillet with cooking spray
  • In a tiny bowl, combine flax with 3 tbsp. of warm water, mix + set aside
  • In a bowl, whisk flour + baking soda + S, set aside
  • In a mixer bowl, combine butter + sugars + PB, beat for two minutes on medium
  • Add in flax egg + vanilla extract, mix on high for a minute to get all that good good combined
  • Turn mixer on low + slowly add in dry ingredients a lil at a time until all combined
  • Turn off mixer + fold in chocolate chips
  • Spread cookie dough + pat down evenly in skillet
  • Bake 25 minutes, remove + let cool (it’ll cook more in the warm AF skillet!)
  • Cut + serve warm
  • Let it sit out on your counter + nibble on it every time you walk by + see if you can beat our household record of devouring in 5 hours

 

Adapted from here!

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Peanut Butter Cheesecake Bites

1 Comment

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My panic disorder is one of my most charming qualities.

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Like, to myself. If other people have to see it, it’s a catastrophe.

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Common folk can handle life circumstances with clarity and a level head. Not I, the overreacting girl!!!!

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I’ve told y’all I run the cafe at church once a month. I was closing up shop yesterday, getting everything put away and organized. Every single time I forget that I’m supposed to lock the keys up because obvio that feels counterintuitive. Who locks keys INSIDE something else?! But this time, I did everything correctly the first time. Gold star for me! I start to leave and realize I don’t have my bag. It’s inside the closet. And I just locked the keys inside said closet. Wave of nausea comes, but I swallow it back – I know where the spare is! I go rifling through the drawer and it’s not in the secret hiding spot. I check all of the drawers. Nada. Nothing. Panic ensues. I ask my team leader if she has a key. Nope. She enlists two staff members to help. No can do. I think by this time we have tried every ring on four key rings and one staff member has tried breaking in with a credit card lawlz. By now, I am having a full blown panic attack. My car keys are in that closet. I cannot even leave here. I will have to sleep in this church. At least I will be comforted by the Lord, but like the seats aren’t THAT comfortable. Finally I just said, “K, I’m going to call a locksmith,” because by this point 20 minutes have gone by and in my experience if something can’t fixed in 20 minutes, it’s time to call a professional. They were basically like hold your horses, a key has been found.

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I just HAD to take a 45 minute bubble bath to decompress and get my heart rate down after that.

 

 

Time: 6 hours (prep + freezing) | Serves: 12 bites

Ingredients:

  • 1 cup of packed dates
  • 1 cup of raw walnuts
  • 1/2 cup of cashews + 1 cup of almonds, quick-soaked (bring nuts to a boil, reduce heat + simmer for 15 minutes, drain) or soaked overnight
  • Juice of 1 lemon
  • 1/3 cup of coconut oil
  • 2/3 cup of full-fat coconut milk
  • 1/2 cup of agave
  • 2 tbsp. of creamy peanut butter
  • Flaky sea salt, for serving

How to:

  • In a food processor, add dates + process until they form into one ball
  • Add walnuts + process into a meal
  • To a lightly greased muffin pan, place a strip of parchment paper at the bottom of each tin so the paper hangs out on either side (this will make lifting the bites out easier)
  • Using a cookie scoop, scoop out some of your date/walnut mix + pour into each tin, pressing down + flattening in each – about two scoops of mix for tin
  • Place in freezer while you work on the filling
  • Meanwhile, combine cashews + almonds + lemon juice + coconut oil + milk + agave in the cleaned out food processor, process until smooth creamy (I then transferred mine to a blender to get it even creamier)
  • Add peanut butter + process again until all combined
  • Using your cookie scoop, scoop 2-3 spoonfuls on top of each crust in the muffin pan until almost full, spread it out evenly + tap the pan down to get out the air bubbles
  • Add back to the freezer, freeze for about 4-5 hours
  • To serve, sprinkle some flaky sea salt on top
  • In the middle of the night while your sweetie is sleeping, tiptoe into the kitchen + eat all of these by the refrigerator light, while you contemplate the life decisions that got you here

 

Adapted from here!

Peanut Butter + Pretzel Crepes

2 Comments

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So how can the government just be, like, ~shut down~?

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Don’t we elect these officials to govern?

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Isn’t that a little hard to do when the elected officials shut down the government…?

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Perhaps I’m simplifying things. I don’t know anything about politics. I don’t believe in them, as a rule. I just wonder what our representatives are doing up there in DC this last, I don’t know, month or so? I imagine them roping off little sections of the Capitol for various game stations. There’s obviously a poker table with a professional dealer and  those little see through poker visors. Then there are your classics – Monopoly, Scrabble, Operation, etc. For those inclined to keep the mind agile during the shutdown, there are puzzles and crosswords, too. For our more active ladies and gents, there’s a couple of Twister mats and Bop-Its. They’ve gotta pass the time somehow.

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Honestly, I wonder if they could use some of the funds they’re saving not paying federal employees and pay to live stream this thing.

 

Time: 45 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 1 1/2 cups of whole wheat flour
  • 3 tbsp. of brown sugar
  • 1 tsp. of baking powder
  • 2 cups of flax milk
  • 1 tsp. of vanilla extract
  • 1 tbsp. of olive oil
  • 6 tbsp. of peanut butter
  • 1 cup of pretzels, crumbled
  • 1 pint of raspberries, rinsed
  • 1 tbsp. of lemon juice
  • 1 tbsp. of pure cane sugar

How to:

  • In a bowl, combine flour + brown sugar + baking powder + milk + extract + olive oil, mix well
  • Heat a large skillet sprayed with nonstick oil over medium heat
  • Meanwhile, combine raspberries + lemon juice + sugar + 2 tbsp. of water in a sauce pan, bring to a boil, reduce + simmer for a few minutes, remove from heat
  • Strain raspberry sauce if you don’t want seeds, but it won’t be as thick that way
  • Add 1/4 to 1/2 cup of batter at a time, spreading it in a thin, layer all around the bottom of the pan, cook 2-3 minutes, flip + cook another 2 minutes, remove + repeat with batter
  • To serve, spread 1 tbsp. of peanut butter on one half of the crepe + top with a handful of pretzel crumbles + top with a lil raspberry drizzle, roll up + top with more raspberry drizzle, serve warm, room temp or cold
  • Grab a couple of these handheld babies + do the hokey pokey all around the kitchen

 

Crepe batter from here!