Posts Tagged With: peanut butter

Hollywood Squares, or Homemade Peanut Butter Cups

Hollywood Squares

As some of you know, I’ve been unable to consume peanut butter (or peanut anything) for roughly… *counts*… one year and seven months, because I was nursing Lou Who and she would get a Terrible Rash from my peanut consumption. Being an inveterate adorer of Snickers, pb&j, and Thai food, this has left a gaping hole in my life. But, you know, I’ve coped. I’ve actually coped pretty well, considering that I don’t like almond butter very much. And, thankfully, I could still have chocolate! Peanuts really are one of the easier allergens to deal with, and I’m very thankful it was that and not gluten.

So, one of the things I haven’t made for a Very Long Time is Hollywood Squares, which is a recipe a friend gave me when we were 12 or 13 and it’s basically like having a 13×9 Reese’s Peanut Butter cup in the palm of your hungry little hand. I made these many times for my coworkers back about 7 years ago and saw them vanish before my very eyes. I myself am *cough* capable of eating more of them at a time than I care to admit.

I have no doubt you could make these with sunbutter, almond butter, cashew butter, or any sort of nut butter, but I knew it simply wouldn’t be the same, so I’ve waited and waited to post this here.

Note: It’s helpful to have all your peanut butter layer ingredients ready in bowls so you can add them in quickly.

Note #2: It is VERY important to add the ingredients in the peanut butter layer in the order they are listed. Most recipes don’t care, but trust me, this one does. If you do them out of order, you’ll wind up with a lumpy mess. A tasty lumpy mess, mind, but probably not one that would make your co-workers compliment you on your Mad Attractive Food Skilz.

Note #3: If you cut the recipe in half, it’s perfect for 12 regular muffin cups (smash the peanut layer into muffin papers and then spread the chocolate on top).

And without further ado, here’s the recipe:

Peanut Butter Layer
1/2 c melted vegan margarine
2 c creamy peanut butter
2 1/2 c powdered sugar
1/2 c brown sugar
1/2 tsp vanilla

Mix 1/2 c melted margarine well with the peanut butter, powdered sugar, brown sugar, and vanilla. Spread in the bottom of 13×9 pan.

Chocolate Layer
4 T vegan margarine
12 oz bag of chocolate chips

Melt together the 4 T margarine with the bag of chocolate chippies. Pour and spread chocolate mixture on top of peanut butter mixture. Chill. Cut into squares.

^^Bonus: a really lame video of me eating one of these babies a few minutes ago.

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Categories: dairy-free, dessert, gluten-free, Lou Who, recipes, vegan | Tags: , | 1 Comment

Stir fry

The nice thing about stir fry is that you can really use just about any produce, saute it in oil and soy sauce, plop it on rice, and call it good.

Here’s a picture of one I did some time ago:

Another stir fryIt’s been a long time, but it looks like I used a lot of steamed veggies in this one (broccoli, cauliflower, butternut squash, carrots, red onions, and seasonings).

Changing up the way you prepare the veggies for cooking can add interest. Instead of always slicing carrots, for instance, maybe slice them on the bias sometimes, grate them, or julienne them.

If you’re using a lot of chunky veggies like in the picture above, you’ll want to saute your onions and then add a little water and steam the veggies before adding things like cabbage or other quick-cooking types of produce.

Today I did this (well, today by the time you read this will have been weeks ago):

I sauteed 1 onion, chopped, until it started to turn golden brown.

I added 2 thinly sliced carrots, 1/2 cup frozen lima beans, and approximately 1.5 cups of julienned cabbage, and 3 slices of frozen tofu that I cut into smaller slices. (Freezing tofu gives it a kind of spongy texture ideal for soaking up marinades!)

I crushed in 2 cloves of garlic.

I stirred in a drizzle of soy sauce, 2 spoonsful of peanut butter, some ginger and cumin, and a dash of cayenne.

And this was the result:

Stir fry

It was Most Delicious.

Categories: entrees, lunch, recipes, vegan | Tags: , , , , , , , , , , , | Leave a comment

Healthy Soft Granola Bars

Here’s a pretty straightforward recipe that disappears quickly any time I make it. Most, most delicious. I don’t appear to have a photo of it in my files. I guess that means I need to make it again soon?? Great for a snack or a healthier dessert choice.

1/2 c brown sugar
2/3 c peanut butter
1/2 c honey (or agave for vegans)
1/2 C butter (or Nucoa margarine for vegans), melted
2 tbsp vanilla
3 c oats
1/2 c cocoanut
1/2 c sunflower seeds
1/2 c raisins
1/3 c whole wheat flour
1 c chocolate or carob chips

Mix brown sugar, peanut butter, honey, butter, and vanilla. Add remaining ingredients.

Press into sheetcake pan.

Bake at 350 for twenty minutes. Cut into squares while warm; then let cool completely before removing from pan.

***

You could try other nut butters and combinations of nuts, seeds, and dried fruits. I always initially balk at the idea of combining peanut butter and raisins, but when it’s actually in my mouth, I really enjoy it, and therefore haven’t really tried any other options at this point. Let me know what you try and how it tastes!

***

I’ve been requested to do a post on salads, so I’m mulling that over and hope to have something on that topic next week!

Categories: dessert, recipes, snacks, vegan | Tags: , , , , , , , , , , , , , | Leave a comment

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