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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, September 05, 2013

Scraps and Snippets ~ Social Media Recipe ~ Veganized Peanut Butter Cup Haystacks...

My friend posted a recipe on her Facebook recently. And this stupid recipe was a tough one for me to avert my eyes from. (I believe that sentence breaks at least two rules of grammar...) Anyhoo. Peanut Butter Cups are probably my most missed non-vegan candy. There are vegan versions. Thank you, Justin's. But, they are like triple the price of the classic orange and yellow plastic ensconced confection.

This recipe called for 4 peanut butter cups. (uh that's $6.00 in Justin's) krispy rice cereal, butter and peanut butter. Simple.

But could they be made without the cups, butter and with a few change ups? 

Yes. Deliciously. Rich, satisfying, totally scratches the peanut butter itch.

Here's the recipe.
 Peanut Butter Cup Piles

1 and 1/4 Cups vegan chocolate chips (ghiradelli etc. )
3 TBSP coconut oil (Earth Balance) 
7 TBSP peanut butter (Earth Balance)
2 TBSP powdered sugar (vegan) or Arbonne vanilla protein powder (another could work, but it needs to be palatable to drink and whey/dairy free)
6 Cups krispy rice cereal, puffed rice cereal or a combo of the two.

Melt peanut butter and coconut oil. Turn off or lower heat and add the chocolate chips. When they melt turn off the heat if it has been on and add powdered sugar or protein powder and stir until mixed. Add the rice cereal and drop by spoonfuls onto waxed paper on cookie sheets or a container that will fit in your fridge. This recipe makes about 30 cookies. They should be refrigerated until they set up. And kept cool so they don't get fragile. 

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