I’ll just get the bad news out-of-the-way so we can focus on the good news! This past week I’ve failed on three separate occasions and I never, okay hardly ever fail! I tried to make peanut butter truffles, easy fudge and cranberry coffee cake and all of them turned out to be sub par. Just goes to show that you can’t believe everything you read on the internet even in regards to recipes.
But my saving grace, we shall call her Heather, restored my faith in baking or lack their of, and shared a chocolate peanut butter no-bake cookie recipe with me that I transformed into a dairy-free one!
Dairy-Free No-Bake Cookies
2 cups sugar
4 tablespoons cocoa
1/2 cup Earth Balance
1/2 cup unsweetened coconut milk
1 cup peanut butter
1 tablespoon vanilla
3-4 cups oats
I combined the sugar, cocoa, earth balance, coconut milk, peanut butter and vanilla in a large pot and brought it to a boil, stirring constantly. Let it boil for a minute or two and then remove from heat. Add oats to the pot and stir until the mixture is well mixed. It should be thick, I started out with three cups of oats per the recipe but actually needed to increase it to 4 cups. Drop the cookies onto wax paper and let cool.
I’ve actually never made these incredibly simple cookies but they were so moist and yummy! I also made a big batch of my Homemade Granola but added in dried cranberries and walnuts and another batch of my Chocolate Raspberry Shortbread Cookies; I made this batch with gluten-free all-purpose flour and it changed the texture of the cookies a bit, I think that more liquid would have been beneficial to add in.
I packaged up the goodies to share with others! Sharing is caring 😉
We have a yearly Christmas Eve pizza party that we are attending this evening. I have a big bag of fresh jalapenos sitting on my counter, can you guess what I’m contributing? I’ll post the recipe later 🙂
I made Jalapeno Poppers! I did half of the batch with your traditional cream cheese for all the cow milk lovers and half of the batch with hummus. They turned out pretty well but I will definitely be tweaking this recipe until it is perfect. I halved 12 jalapenos length wise, cut the stem off and cleaned out the middle. I then put a dollop of hummus/sour cream in the jalapeno, wrapped it in cooked, uncured and nitrite free bacon from Trader Joe’s and stuck a tooth pick through the middle to hold it all together. I cooked them at 400 degrees for 20 minutes! Yummo!
Happy Holidays 🙂