Homemade PB&J Poptarts (Vegan)

Posted on May 15, 2012 by Tori @ In Love and Peanut Butter

I mentioned last week that a co-worked had given me the amazing gift of a toaster pastry press with a challenge to make them “healthy”. I honestly couldn’t wait to tackle them.

I managed to put together this recipe with only 4 ingredients. Of course, I had to put a PB&J twist on the classic

Ingredients (Makes 3-4 Poptarts)

1 1/4 cups whole wheat flour
1 tsp salt
1/2 cup peanut butter
9 tbsp ice water
3-4 tbsp fruit preserves

In a food processor combine the flour, salt and peanut butter and blend. Add in the ice water a few tablespoons at a time. Continue to blend until the mixture becomes a dough that holds together. If it is still crumbly add more water. Mold the dough in 2 discs and wrap each separately in plastic wrap. Refrigerate dough overnight.

On a lightly floured surface, roll out the dough. Cut the dough into squares.

I had the nifty press that cut the dough into a perfect poptart rectangle but you could also use a large cookie cutter.

Line a baking sheet with parchment paper. On one side of the dough, put a tablespoon of fruit preserves in the center.

I used some of the fresh strawberry jam my Mom and Dad brought me back from their trip to the Mountains.

Cover the jam side of the dough with the plain dough and press the edges.

Then bake at 350 degrees for 25 minutes.

These are definitely more savory than the traditional and far less sweet. I really enjoyed the wholesome taste.

Toasted Coconut Chocolate-PB2 Muffins

Posted on May 3, 2012 by Tori @ In Love and Peanut Butter

Really, is there anything more satisfying fixing a recipe? Better yet, fixing a recipe you created?

I tried a few variations of these muffins before getting them right. Originally, I was unable to get the muffins to, well, muffin.

They looked and smelled delicious but lacked a binding ingredient. Without egg the muffins would just crumble and collapse. I tried a few different things with no success. Then I tried an ingredient I’d been hesitate to bake with previously.

That’s right, tofu. I’ve heard of it being used in several desserts before and had made a creme pie with it, but never put it in baked goods.

Toasted Coconut Chocolate-PB2 Muffins

Makes 12 muffins

2 cups flour
1 cup sugar
1 tsp salt
1 tbsp baking powder
3 tbsp Bell Plantation PB2
2 tbsp cocoa powder
1/2 cup vegan butter substitute (I used Earthy Balance)
1/2 cup tofu
1 ripe banana
1 tbsp vanilla extract
1/2 cup vegetable oil
1/2 cup water
Shredded coconut

Preheat the oven to 425 degrees.

In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.

In a separate bowl melt the butter then mix in the PB2 and cocoa powder. It will make a chocolate peanut buttery sauce.

With an electric mixer blend the wet ingredients in with the dry ones. Once mixed add in the tofu, banana, vanilla extract, vegetable oil and water. Thoroughly blend until the tofu is well broken down.

In greased cups add the mixture. Top each muffin with shredded coconut. Bake for 18-20 minutes at 425.

The tofu does not change the flavor of these at all but does dramatically change the consistency.

There you have it, perfectly muffined-muffins.

Peanut Butter Mallow Cups

Posted on April 12, 2012 by Tori @ In Love and Peanut Butter

A friend of mine recently shared a recipe for PB&J cups that got me thinking, why not make peanut butter Mallow Cups?

Just a warning, this recipe is incredibly messy. Be prepared to be covered in chocolate and peanut butter.

Ingredients:

2 ½ cups Dark Chocolate chips
6 Large Marshmallows (Vegan Marshmallows do exist if you prefer)
1 Cup Peanut Butter
1 tbsp Coconut Oil
2 tbsp Powdered Sugar

Melt the dark chocolate chips in a bowl. After the chocolate is melted, mix in the coconut oil. Line a muffin tray with 12 cups and coat the bottom of the liners with chocolate.

In a separate bowl, mix 1 cup of peanut butter with 2 table spoons of powdered sugar. Let both the muffin tray and the bowl of peanut butter sit in the freezer until hardened (about 15 minutes).

After they’ve hardened, add a tablespoon of peanut butter to each cup. Then top the peanut butter with half of a large marshmallow.

Then coat them with the remaining melted chocolate.

Stick them back in the freezer until hardened.

Voila! Homemade Peanut Butter Mallow Cups! They don’t look beautiful, but they were delicious!

Homemade Vegan Oreos

Posted on March 27, 2012 by Tori @ In Love and Peanut Butter

Fun Fact: Oreos are usually vegan.

However, this issue seems to be frequently up for discussion. Like in this veganaurus post. It seems it depends on the brand and flavor of the cookies. Moral of the story, if you’re concerned about it, read the label before inhaling the box.

Along with being milk’s favorite cookie, they also happen to be one of the Boyfriend’s favorite guilty pleasures. I saw this recipe on smitten kitchen a few months ago and have since been patiently waiting to make them for his birthday, which happened to be today.

Ironically, the smitten kitchen recipe had dairy and eggs it in but with a few quick swaps, these homemade oreos were vegan once again.

Chocolate Cookies:

1 1/4 cups organic whole wheat flour
1/2 cup unsweetened Hershey cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cups sugar
1/2 cup + 2 tablespoons room-temperature, Earthy Balance vegan butter substitute
2 tablespoons almond milk
1 ripe banana

I replaced the egg in the original recipe with one ripe banana and 2 tablespoons of almond milk. Then combined the dry ingredients in a large bowl and the banana, almond milk and vegan butter substitute in another. With an electric mixed I mixed the wet and dry ingredients together until it became a thick dough. The dough smelled and tasted exactly like oreos. The best part about vegan cookie dough? It’s totally safe to eat. Guilt-free… well, sort of.

Heat the oven to 375. On parchment paper place 1 tbsp size dough balls an inch or two apart and flatten. Bake the cookies for 9 minutes, flipping half way through.