Tag Archives: holidays

Vegan Chocolate Covered Peanut Butter Balls

peanut butter balls

I love peanut butter… I could exist on peanut butter alone… I eat a jar a week (sometimes more, let’s be real).

peanut butter

Around the holidays every year, I love to make chocolate covered peanut butter balls. I posted the secret family recipe last year. However, they contain a fair amount of butter and milk chocolate… so I revamped it and made it vegan! I gave some to Mark and my coworkers… (they didn’t even know they were vegan… win.)

ready for dipping

Vegan Chocolate Covered Peanut Butter Balls

makes 28-30 balls

1/2 cup of Earth Balance buttery spread, or other vegan butter
8 oz or about 2 cups of powdered sugar
1 cups of graham cracker crumbs (gf if need be, Nabisco Original Graham Crackers are Vegan)
6 oz of chunky peanut butter (scant 3/4 cup)
vegan chocolate chips (I used a little less than one 9 oz bag of Sunspire Bittersweet)
1/4 block of paraffin wax (in baking aisle, fret not it’s fine to eat, in small quantities) 

chocolate

Mix the first 3 ingredients together then add in the graham crackers and peanut butter and mix until combined completely. Form into 1 inch balls with your hands. Line a cookie sheet with wax paper. Take a small sauce pot and fill it with an inch or 2 of water. Bring water to a gentle simmer, not boiling. In a microwave-safe, heat proof bowl, microwave the wax so it melts, add in the chocolate chips. Place the bowl over the simmering pot of water, it should rest on the rim of the pot without touching the water below, otherwise you’ll scald the chocolate. The steam form the water will melt the chocolate without scalding it. Stir the chocolate until it is smooth and melted. Dip each ball in the chocolate, coating it evenly, remove it with a slotted spoon to let the excess chocolate drip off. Place the coated peanut butter ball on the waxed paper. Once all the balls are covered, place in fridge for a couple of hours so the chocolate coating can harden.

waiting for them to dry... so I can eat them

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Filed under Dessert

Cranberry, Orange & Almond Coffee Cake

coffee cake

How is it already December? Life seems to be in hyper drive. But December means it’s time to get festive!

festive candle

Sadly, no Christmas tree for us, but I do have my 88 cent poinsettia. Now, all we need is the snow!

pointsettiabw

 

 

 

 

 

 

 

 

 

I saw this recipe and it reminded me so much of my childhood around the holidays. Every year when I was little, my mom and I would make cranberry, orange, walnut bread for my teachers. Then we’d wrap it up in cellophane and tie it with a fancy bow and attach a home-made Christmas ornament.

I was a crafty kid.

Though the recipe is different, the flavors are the same.

ready to eat

Cranberry, Orange and Almond Coffee Cake
Adapted from Joy the Baker
Makes 1 loaf
 
2 cups of whole wheat flour
1 cup of granulated sugar
1.5 teaspoons baking powder
1 teaspoon of baking soda
Dash of salt
1/4 cup of butter, I used earth balance
1 egg or 1 flax egg
3/4 cup of fresh squeezed orange juice
1 tablespoon of orange zest
1 teaspoon vanilla extract
1 cup of fresh cranberries, chopped
1/2 cup of chopped almonds
 
Topping
2 tablespoons butter
1/4 cup of flour
1 tablespoon granulated sugar
1/2 teaspoon of cinnamon
1/4 cup of chopped almonds
 
Drizzle
1/2 cup of powdered sugar
Dash of cinnamon
1-2 teaspoons of almond milk
 

Preheat your oven to 350. Grease a 9×5 inch loaf pan, and line it with a piece of parchment paper so that it hangs over the sides, for easy removal later. Grease the parchment paper and lightly sprinkle flour over the entire inside of the pan.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cube up the butter and mix it into the flour with your fingers until it is well incorporate. It should be a coarse meal.

In a medium size bowl combine the egg/ flax egg, orange juice, zest, vanilla. Add the wet ingredients to the dry ingredients all at once. Mix until just combined. Fold in the cranberries and almonds. Spoon the batter into the prepared loaf pan.

In a small bowl combine the flour, sugar, butter, cinnamon and almonds with your fingers. Once combined, sprinkle the mixture over the top of the loaf. Place in the center of your preheated oven and bake for 50 minutes to 1 hour.

Once a toothpick inserted in the center comes out clean, remove from the oven. Let cool in the pan for 15 minutes, then remove it from the pan, using the parchment handles and cool it on a wire rack.

To make the drizzle, whisk powdered sugar, cinnamon and almond milk in a small bowl. Drizzle over the top of the cooled loaf. Slice and enjoy.

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Filed under Breakfast, Snacks