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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.

Tuesday, July 22, 2014

Scraps and Snippets ~ Peanut Butter Brownies


Peanut Butter Brownies


5 TBSP coconut oil or Earth Balance butter substitute
5 TBSP peanut butter
1 1/3 Cup sugar
2 TBSP egg replacer (I usedEner-G DIY homemade)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips

Preheat oven to 350. Grease a 9 x 13. Mix butter substitute or coconut oil, peanut butter and sugar until blended. Add cocoa, egg replacer and water/milk, vanilla and mix well, add salt, baking powder and vanilla and stir. Pour in flour and mix. It will be thick and more like cookie dough. Press into pan.

CARAMEL TOPPING LAYER

4 TBSP Earth Balance or coconut oil
4 heaping TBSP peanut butter
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY recipe)
6 TBSP non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 /3 Cup flour
2/3 Cup chocolate chips
1 Cup Oatmeal
1 Cup chopped salted peanuts


Cream the sugar, coconut oil, peanut butter, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in flour until blended and finally add the chocolate chips, peanuts and oatmeal.

Plop caramel/chocolate chip layer on top of brownies.

Bake 35-38 minutes.