vegan gingerbread cookies

have you done any holiday baking this year?  these cookies are on my list (recipe here).  i’ll frost them all cute, wrap them pretty and give them to our neighbors, mail-lady and any other person who crosses my path before christmas! i’m also looking for an amazing (vegan) chocolate chip cookie recipe if you have one you’d recommend.  have a fantastic weekend filled with lots of treats my friends! xx -sarah 

these salted peanut butter cups are where it’s at

it’s not all kale and cucumbers around here my friends, these *vegan* peanut butter cups have also become a staple in this house. they win every contest my mouth has ever held, hands down. sweet, salty, peanut butter & chocolately goodness, a batch of these cures my sweet tooth for weeks days. the recipe was adapted from one in alicia silverstone’s book the kind diet. i’m on a dessert kick my friends, let’s enjoy it! i’ll be back with some meals to balance these out with soon, i promise.

the what:

1/2 cup earth balance vegan butter

3/4 cup crunchy peanut butter (organic, unsalted, no added sugar)

3/4 cup graham cracker crumbs (i found an organic, naturally sweetened kind at whole foods that did the trick)

1/4 cup turbinado raw sugar or other granulated sweetener

1 cup vegan chocolate chips (preferably the kind that are naturally sweetened)

1/4 cup rice, soy or nut milk

sea salt to sprinkle on top

the how:

– line a  muffin tin with papers. i used a mini-muffin tin and filled it up twice- 24 cups of heaven!

-melt the butter in a sauce pan over medium heat and then stir in the peanut butter, graham cracker crumbs and sugar.  when it’s melted/mixed, spoon the mixture into the muffin tins. you can play around with the peanut butter to chocolate ratio. i prefer more peanut butter with a thin layer of chocolate, and lou prefers them to be equally peanut butter and chocolate.  we’re so complex.

-in a separate pan combine the chocolate and milk. stir over medium heat until the chocolate has melted.

-spoon the chocolate over the peanut butter, filling the papers almost to the top.

-sprinkle with sea salt and then refrigerate *if you are using the mini muffin tin, i recommend sticking the first batch into the freezer for 10 minutes or so to get them to harden up so that you can remove them and make another batch. i also melted a little more chocolate/milk to satisfy lou’s ratio preference. ok, i doubled the chocolate. he made me.

-there are two schools of thought on how these are best eaten: 1. taken from the refrigerator one at a time, thawed and savored- a classy approach 2. eaten straight from the freezer by the handful, with the occassional bit of wrapper stuck to the cup {mine}.

bon appetit my friends!