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Chocolate Peanut Butter Eggs

27 Mar

I am so excited to share this recipe! Every Spring, particularly around Easter, I am bombarded with my childhood favorite candy… Reese’s Peanut Butter Eggs. Oh how I miss these!! I’ve made it until now, but this year I have had it! I need some peanut butter eggs (:

To my surprise, it was very easy to find a recipe. I stumbled across a blog called The Whimsical Princess and based my vegan Reese’s Peanut Butter Eggs on hers.

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CLICK HERE FOR ORIGINAL RECIPE

Chocolate Peanut Butter Easter Eggs

Makes about 40 eggs

4 cups powdered sugar

1 1/2 cups creamy peanut butter

1/4 cup Earth Balance vegan butter

4-5 Tbsp. unsweetened vanilla almond milk (or any vegan milk that you prefer)

3 cups vegan chocolate chips (you may need more or less, but I’d say buy 2 bags of chips so you don’t run out)

4 tsp. Earth Balance vegan butter (per every couple cups of chocolate)

Toothpicks

Directions:

In a large mixing bowl, combine the peanut butter and 1/4 cup Earth Balance.  Slowly add in the powdered sugar, by the cup, and the almond milk, by the tablespoon, stirring well between each addition. The dough will be very tough to mix and crumbly, but don’t add too much milk ro the dough won’t be stiff enough.

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I needed some muscles to help me… AKA Derek (:

Once the dough is completely incorporated, use a tablespoon measure to portion out into about 40 balls then shape into eggs.  Stick each with a toothpick and line them up on a cookie sheet. Freeze for a minimum of 1 hour, the longer the better.

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Once the peanut butter eggs are completely frozen solid, melt the chocolate with the Earth Balance in a double boiler. I divided all the eggs into 3 different batches to prevent them from thawing off the toothpick (because trust me, they do… and when they do they fall into the melted chocolate and cause a big mess lol). Dip each egg into the melted chocolate, tap off the excess, then place back onto the cookie sheet. Don’t worry about the area near the toothpick, cover that once the rest of the chocolate has hardened and the egg is easier to maneuver. Continue with all the peanut butter eggs, freeze for about 20 minutes, then remove the toothpick and cover the hole with chocolate.

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Don’t worry about them looking perfect. After all, they’re homemade, they aren’t supposed to look perfect (: Enjoy!!

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We stored about 10 on the counter, 20 in the freezer, and gave 10 away… I wish we gave more away :P

Happy Easter!

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Gingerbread Men and Women (:

29 Dec

Merry (late) Christmas everyone!! I hope you all ended up on Santa’s “good” list (:

For some reason, last year, my family swayed from tradition during the holiday season. I don’t really know why it happened, but I was sure not going to let it happen again this year! So Christmas Eve night I threw together some vegan gingerbread dough and put it in the refrigerator to chill for the morning so on Christmas Day, like usual, we could bake and decorate gingerbread men and women!!

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The original recipe came from The Post Punk Kitchen: Gingerbread Cut-Out Cookies

Gingerbread Men and Women

Yield varies depending on size of cookie cutter

1/3 cup canola oil

3/4 cup vegan cane sugar

1/4 cup molasses

1/4 cup non-dairy milk

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. cloves

1 tsp. cinnamon

1 1/2 tsp. ginger

Directions:

In a large mixing bowl, cream together the canola oil and sugar, either by hand or with an electric mixer, until fluffy and cream colored (about 3 minutes). Add in the molasses and milk then stir with a wooden spoon until combined.

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In a medium mixing bow, sift together all the dry ingredients then whisk to make sure everything is incorporated. Add the dry ingredients to the wet in batches, mixing gently between each addition. Mix until the dough is somewhat stiff and completely combined. Dump out onto plastic wrap, flatten into a disk, and then wrap all the way in the plastic wrap. Chill for at least an hour, but overnight is best. Remove from the refrigerator about an hour before baking to let the dough come to room temperature.

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Preheat the oven to 350 degrees Fahrenheit and lightly grease a few cookie sheets. Unwrap the dough and, on a lightly floured surface, roll out to about 1/4 of an inch in thickness. I divided my dough into quarters to make rolling out easier. Cut into shapes and carefully move to the prepared cookie sheet. Bake 8-10 minutes. Let the cookies sit for about 2 minutes before moving them to a drying rack.  Enjoy!!

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Chewy Mint Chocolate Cookie and Peppermint Ice Cream Sandwiches

20 Dec

This year for Christmas my friends and I had a secret Santa cookie swap!! It was very fun and delicious (:

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Chewy Mint Chocolate Cookies

Yields 4 dozen

3/4 cup canola oil
2 cups vegan sugar
1 tsp. peppermint extract
1 tsp. vanilla extract
3 Tbsp. ground flax seeds
1/2 cup + 1 Tbsp. water
1 tsp. instant espresso powder
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt

Directions:

Preheat the oven to 350 degrees Fahrenheit. Prepare your espresso flax egg by combining the flax seed, water, and espresso in a small dish. Set aside for at least 5 minutes.

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In a large making bowl, cream together the canola oil and sugar until light and fluffy. Add in the peppermint extract, vanilla extract, and espresso flax egg. Stir well to incorporate.

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In a separate, medium bowl, sift together the flour, cocoa, baking soda, and salt. Fold the dry ingredients to the wet in approximately four batches, being sure to gently combine all ingredients between each addition. The batter should be lump free and soft.

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Use a tablespoon measure to make 1 inch balls. Flatten these into round disks using the palm of your hand. Bake on an ungreased cookie sheet for 10-11 minutes. Let sit about 1 minute before transferring to a cooling rack.

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Peppermint Stick Ice Cream (Semi-Homamade Style)

Makes 2 pints

2 pints vegan vanilla ice cream (I used So-Delicious brand almond milk ice cream)

15 mini peppermint sticks

Directions:

Remove the 2 pints of ice cream from your freezer and let sit on the counter for a few minutes to slightly soften.

In a food processor, process the peppermint sticks until they become tiny broken pieces.  Transfer the ice cream to a large mixing bowl then add in the broken peppermint stick pieces.  Using a spoon, fork, or potato masher, combine the ingredients.

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To put the ice cream sandwiches together:

First, match up the cookies by size as best you can.  Then, using a mini scoop, portion the ice cream onto one side of the cookie.  Put the second cookie on top and twist and press down gently to secure.  Enjoy (:

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