Peanut Butter Fudge

In honor of National Fudge Day, here is ANOTHER delicious fudge recipe!

Peanut Butter Fudge

Adapted from Food Network.com (Alton Brown recipe)

Ingredients

• 8 ounces unsalted vegan butter, plus more for greasing pan
• 1 cup smooth peanut butter
• 1 teaspoon pure vanilla extract
• 1 pound powdered sugar

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap.
2. Microwave for 2 minutes on high.
3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.)
4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon.
5. The mixture will become hard to stir and lose its sheen.
6. Spread into a buttered 8 by 8-inch pan lined with parchment paper.
7. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.
8. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Peanut Butter Rice Krispie Treats

I’m back! Its been a little crazy but I’m back and I’ve got goodies!! I have been on the hunt for gluten free Rice Krispies since I found out that they even existed and my mom and little brother FINALLY found them! So to celebrate of course I HAD to make Rice Krispie treats. Not just any old ordinary Rice Krispie treats, PEANUT BUTTER Rice Krispie treats!

Thanks Snap, Crackle and Pop!

Peanut Butter Rice Krispie Treats

Marshmallows and Peanut Butter! Hello delicious!

Ingredients

• 3 tablespoons vegan butter (Earth Balance)
• 1 package regular marshmallows or 4 cups miniature marshmallows
• 1/2 cup peanut butter
• 6 cups Gluten Free Rice Krispies cereal

1. In large saucepan melt butter over low heat.
2. Add marshmallows and stir until completely melted. Remove from heat.
3. Stir in peanut butter until melted.
4. Add in Rice Krispies cereal. Stir until well coated.
5. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. 
6. Cool. Cut into 2-inch squares.

Rice Krispie treats always taste best if served the same day. I’m sure with these, you’ll have no leftovers!

I cannot wait to make other delicious rice krispie goodies!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut, a Freelance Social Media Producer at NBC theGrio.com and a Intern Kitchen Writer at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Peanut Butter Cookie Candy Bars

Chocolate chip cookies and peanut butter Delicious combination perfect for National Chocolate Chip Cookie Day!

Peanut Butter Cookie Candy Bars

Ingredients

For the Cookie Base:

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• Butter, pure vanilla extract and egg called for on cookie mix box (I use Earth Balance Vegan Butter)
• 1 cup sugar
• 1/2 cup chocolate chips (I add more chocolate chips to the cookie mix for some extra chocolate but you do not have to)

For the Filling:

• 1/3 cup light corn syrup
• 3 tablespoons vegan butter, softened (Earth Balance)
• 3 tablespoons smooth peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons pure vanilla extract
• Dash salt
• 3 1/2 cups powdered sugar

For the Caramel Layer:

• 1 bag caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups dry-roasted peanuts

For the Topping:

• 1 bag milk chocolate chips (2 cups)

1. Heat oven to 350°F. Make cookie dough as directed on box, using vegan butter, vanilla, egg, sugar and extra chocolate chips.
2. In ungreased 13 x 9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool about 30 minutes.
3. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick).
4. Press filling over cookie base.
5. In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in peanuts.
6. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
7. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
8. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set.
9. For bars, cut into 6 rows by 6 rows.
10. Store any leftovers covered at room temperature.

ENJOY!!

Peanut Maple Popcorn

Popcorn is a great snack that is also a great canvas for flavors and textures. Thanks to Food Networks Pinterest page, I stumbled upon this Peanut Maple Popcorn recipe that I tweaked a just a little bit.

Peanut Maple Popcorn

This takes regular popcorn to another level. Movie night snacking gets a little bit sweeter with this tasty treat.

Adapted from Food Network.com

Ingredients

• 1 cup sugar
• 3/4 cup Real Maple Syrup – pure maple syrup (non of that fake stuff)
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 (3.5 oz.) package natural microwave popcorn, popped (10 cups)
• 2 cups dry roasted peanuts

1. Preheat oven to 250ºF.
2. Combine sugar and maple syrup in small saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Blend in peanut butter and vanilla.
3. Place popped popcorn and peanuts in a large bowl. Pour peanut butter mixture over popcorn, stirring until coated.
4. Place popcorn in a single layer on a foil-lined cookie sheet. Bake 10 minutes, stirring after 5 minutes. Remove from oven and cool.

Pour into your favorite bowl and ENJOY!

So pop in your favorite DVD, kick back and relax with this snack!

Happy National Peanut Butter and Jelly Day!

Another food holiday is upon us! It’s National Peanut Butter and Jelly Day! Peanut Butter and Jelly is as classic as classic American sandwiches get. Crust on, crust off. On white or gluten free bread. Peanut Butter and Jelly go together…well just like peanut butter and jelly! I’m not going to do a sandwich recipe because it doesn’t get much simpler than putting creamy peanut butter and grape jam on your favorite bread and enjoying. Instead – cupcakes! Oh cupcakes. How wonderful you are. Cupcakes are the perfect vehicle for dessert flavors. So peanut butter and jelly cupcakes here we come!

Peanut Butter and Jelly Cupcakes 

via Food Network 

I feel like these should be on Cupcake Wars. Definitely a great show to get cupcake flavor inspiration

Ingredients

For the Cupcakes

• 11/2 cups Better Batter All-Purpose Gluten Free Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted vegan butter, at room temperature
• 1 cup sugar
• 2 large eggs, plus 1 egg yolk
• 2 teaspoons pure vanilla extract
• 3/4 cup rice milk
• 1 cup grape jelly or jam
• Candy bars (Recommended: Reese’s Pieces, Butterfinger, Nutterbutter, Heath Bar, smashed up with a rolling pin, for decorating – you definitely want a peanut butter candy that is gluten free!)

For the Peanut Butter Frosting

• 1 cup confectioners’ sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted vegan butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

1. Preheat the oven to 350ºF.
2. Line a cupcake pan with paper liners, gently spray the liners with nonstick spray and set aside.
3. Sift the flour, baking powder, and salt over a large piece of paper.
4. In a large bowl, cream the butter and sugar with a hand mixer on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrape down the sides of the bowl.
5. Pour in the milk and continue to mix until smooth. Pick up the paper with the dry ingredients and gradually pour it into the wet ingredients, continue to mix just until blended.
6. Spoon the batter evenly into the prepared cupcake tins, about 3/4 full. Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes.
7. Cool in the pan for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating.
8. Let’s make some frosting. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
9. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
10. Time to construct our cupcakes! Fill a squirt bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squirt bottle as far as it will go into the top of the cupcakes. Gently squeeze about 1 tablespoon worth of jelly inside of each.
11. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite peanut candy!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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It’s National Peanut Butter and Jelly Day

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Caramel Apple & White Chocolate Peanut Butter Oat Bars. A mouthful yes. A mouthful of tasty!! (See what I did there). You’ll enjoy these. Peanut butter and apples go so well together. So does caramel and apples. White chocolate is delicious, well…with a LOT of things! With the edition of oats, these bars are sure to be a hit!

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Ingredients

• 1/2 cup applesauce
• 1/2 cup creamy peanut butter
• 1/4 cup vegan butter, softened (Earth Balance)
• 2 cup gluten free rolled oats (not the quick cook ones)
• 1 cup light brown sugar, packed
• 1/2 cup white sugar
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg
• 1/2 tablespoon ginger
• 1 tablespoon pure vanilla extract
• 1 cup apples, diced & peeled
• 1 cup white chocolate chips (or regular dark/semisweet chocolate chips, peanut butter chips if you don’t like white chocolate…but I REALLY suggest using white chocolate)
• 1/2 cup caramel sauce

1. Preheat your oven to 350ºF. Line a 8 x 8 or 9 x 9 pan with foil and then spray foil with non-stick vegetable baking spray. Set aside.
2. Combine applesauce, peanut butter, vegan butter in a large mixing bowl and stir to combine them.
3. Then add oats, sugars, cinnamon,ginger and nutmeg, and vanilla extract and stir.
4. Then fold in diced apples and white chocolate chips.
5. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.
6. Bake at 350ºF for 30 minutes.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
7. They will be bubbling rapidly upon removing them from the oven.  Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars.  Allow bars to to cool very well before slicing. (if you are in a hurry to bite into the deliciousness, pop in the freezer for 15-30 minutes)
8. Store extras in the freezer for long term storage.

These are one of the many perfect taste combinations. The bars are like the perfect brownie: chewy edges with soft middles, and dense (not cakey, airy, or light). Plus brown sugar makes everything more caramely and chewier and gives baked goods that sink-your-teeth-into-it texture,  which is always a bonus.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

 

Childhood Favorites – Tagalongs

As a former Girl Scout (I got my Silver Award and then was off to college and did not complete my Gold – definitely DEFINITELY wished I had finished. I could have too! I digress), I know all to well the deliciousness of girl scout cookies. Tagalongs and Samoas were always my number one sellers and why not! Tagalongs = Peanut butter, chocolate and a vanilla cookie all in one! DELICIOUS! Let’s create some of our own shall we!

Tagalongs 

Ingredients

For the Cookie:

• 1 cup vegan butter, softened (Earth Balance)
• ½ cup sugar
• 2 cups all purpose gluten free flour (such as Better Batter)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 to 2 tablespoon of coconut or almond milk (only if dough is too thick)

1. As with most cookie recipes, first cream together butter and sugar in a large mixing bowl until light and fluffy. Stir in the dry ingredients gradually: Gluten Free All Purpose Flour, baking powder and salt at a low speed. Lastly, beat in the vanilla extract and milk (if, and as necessary), until a soft dough is formed that is not crumbly. Refrigerate for 2-3 hours or overnight.
2. Preheat oven to 350ºF (static) or 325ºF (convection). Either scoop dough, one tablespoon at a time, in your hands and roll between your palms into a ball, flattening slightly to a thickness of ¼ inch. Repeat with another cookie sheet to make approximately 30 cookies.
3. Place each cookie on a parchment-lined cookie sheet and bake for 15 minutes, or until the bottoms are lightly browned and cookies are set. (Do not overcook, as you do not want the cookies to become dry and to crumble). Once cooked, remove the pan from the oven to a cooling rack and gently use the point of a teaspoon or your thumb (careful not to burn yourself!) and press in the center of each cookie to make a dimple for the peanut butter filling.
4. While the cookies are cooling on the baking sheets, make the filling.

For the Peanut Butter Filling:

Ingredients

• 1½ cups creamy peanut butter
• 3/4-1 cup confectioner’s sugar (powdered sugar)
• ½ teaspoon pure vanilla extract

1. In a small bowl, beat or whisk together peanut butter, ¾ cup powdered sugar and vanilla extract. If the nut butter you use has no salt added, you may want to add ½ teaspoon of salt at this stage as well. Taste the mixture to see if it needs additional powdered sugar. If you don’t like the taste of the mixture now, you won’t like it in the cookie, so add more salt or sugar if you need.
2. Note: if using a “natural” peanut butter, they tend to be wetter than conventional nut butters, so additional sugar may be necessary to achieve the proper filling consistency. At this point, the filling should be creamy, but not runny. If it is very stiff, microwave in a microwave-safe bowl for 10-20 seconds, stir and microwave again until the consistency is such that it can be piped out of a plastic zip-top bag without being too stiff or runny.
3. Transfer the filling to a pastry bag or a plastic bag with the tip cut off, and pipe a generous dome of filling into each cookie’s hollowed out center and a thinner layer across the top of most of the rest of the cookie, leaving a narrow, uncovered/exposed edge.
4. Chill cookies on their cookie sheets in the freezer for about 20-30 minutes, or until the peanut butter filling is firm.

For the Chocolate Coating:

Ingredients

• 16 oz. semi-sweet chocolate chips — dairy or non-dairy — ( Enjoy Life® Gluten, Dairy, Nut and Soy-Free Chocolate Chips are great. I use either that or Hershey’s because I can tolerate those chocolate chips. I enjoy both Enjoy Life and Hershey’s)
• 2 teaspoons canola or vegetable oil

1. Melt the chocolate in a double boiler or a small, microwave-safe bowl, stirring frequently and not overheating so as not to burn the chocolate. Add oil in with the melted chocolate and stir to combine once totally melted and smooth.
2. Using tongs or a fork, dip each cookie in the heated chocolate, flipping to coat both sides and gently replacing on the parchment-lined cookie sheet to set.
3. Return the cookie sheets to the freezer or refrigerator to set.

MMM just like the good ol’ days. These cookies sure bring back memories and I hope you enjoy them as much as I do!

Frozen Reese’s Peanut Butter Pie

Frozen Reese’s Peanut Butter Pie

You’ll need those Homemade Oreos for this tasty treat!

Makes one 9 inch pie or three 4 inch mini pies. Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

Ingredients 

• 24 homemade Oreo cookies, crushed
• 4 tablespoon unsalted vegan butter, melted (Earth Balance)
• 2 ½ cups Cool Whip or Rice Whipped Cream
• ¾ cup creamy peanut butter
• ½ cup confectioner sugar
• ½ cup crushed Reeses Peanut Butter Cups

Oreo Crust:

1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:

1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).

5 Ingredient Cocoa Shake

5 Ingredient Cocoa Shake

This ultra creamy, silky smooth 5 Ingredient Cocoa Shake is the perfect way to treat yourself. Though the taste and texture will remind you of a true ice cream milkshake – the ingredients are dairy free, vegan and filled with nutrients. Think bananas, vanilla, rich cocoa and a hint of creamy peanut butter. So not only will you be indulging in a decadent dessert drink – but you will be feeding your body some good stuff! Energizing nutrients like potassium, antioxidants, protein, healthy fats and fiber. Sustain the energy for your day with this sip! Kid friendly and it’s quick and easy to make!!

Ingredients

• 2 frozen bananas, pre-sliced before freezing
• 1 1/2 tablespoons pure cocoa powder (unsweetened, dairy-free)
• 1 cup vanilla non-dairy milk (soy, almond, rice, or coconut)
• Sugar (to taste)
• 1 heaping tablespoon peanut butter or almond butter

1. Place all ingredients in the blender. (Blend in a high power blender for best results).

THAT’S IT!

Optional accents:

• Cinnamon, nutmeg, cayenne.
• Replace some of the non-dairy milk with soy creamer or add in one scoop of vegan ice cream for a richer flavor.
• Coconut shreds.
• Ice cubes for a more frosty, icy texture.
• Add some instant coffee for a mocha flavor.

Peanut Butter Oatmeal

I had this oatmeal this morning and it was delicious! It’s very easy to make. Oatmeal is a great vehicle to add flavor and texture.

Peanut Butter Oatmeal

It is almost like a peanut butter pudding. If you would like, you don’t have to put it in the blender. But to make it smooth, definitely blend away.

Ingredients

• 1/2 cup rolled oats (gluten free of course)
• 1 cup milk of choice (rice is my favorite but coconut is also really good. Almond, soy whatever you would like)
• 1/4 teaspoon salt
• a dash cinnamon
• a dash of nutmeg
• 1/2 a banana (a nice ripe banana is better of course)
• 2 tablespoona peanut butter
• 1/4 teaspoon pure vanilla extract
• Sugar to sweeten (if you prefer – I like sugar in my oatmeal)
• optional: chocolate chips or raisins or both if you would like

1. Cook the oats, salt, cinnamon, nutmeg and milk on your stove. What I do is put the milk in, then the oats
2. Meanwhile, blend the peanut butter and banana.
3. Add vanilla, sugar, and the cooked oats to the blender and re-blend.
4. Serve a big bowl and top with the rest of the banana.

I hope you enjoy!