Peanut Butter Cookie Dough Bites

I have always loved to entertain but haven’t had the space in so long, especially the last year with 4 of us in a 1-bedroom apartment! But now that we have moved and have a bit more space, we are able to have more people over. And that means fun food for me 🙂 We are still new here but expect to see a bunch of party appetizers/HD’s/1-biters in the near future!

These were super good and went fast! They are a bit gooey to work with so next time I might add more thickener but no one was complaining 🙂 My mom tried them out and brought them right away to a party that weekend. See below for her changes as well.

With Chocolate - to us this really wasn't optional :)

With Chocolate – to us this really wasn’t optional 🙂

Peanut Butter Cookie Dough Bites
recipe from namelymarly.com

1 cup Rice Chex
1 cup potato flakes
1 cup peanut butter
1/2 cup (1 stick) softened Vegan Butter (aka, Earth Balance margarine)
1 cup powdered sugar (less if you used sweetened peanut butter)
2 tablespoons ground flax seed
1 – 2 cups dark chocolate chips, plus more for melting and dipping

Pulse Rice Chex and instant mashed potatoes in a food processor until fairly pulverized. It doesn’t have to be flour-like, but in the neighborhood.
Add the peanut butter and softened Vegan Butter. Pulse for a few more seconds until everything is blended.
Add the powdered sugar and ground flax seed and pulse a few more times to mix it together.
Transfer the dough into a medium lidded bowl. Add the chocolate chips and stir so they’re evenly incorporated.
Put the lid on the bowl and place it in the fridge for a minimum of an hour so the dough firms up a bit. (makes it so much easier to work with!) Take tablespoon size pieces and roll into balls.

Optional – Double Boil chocolate and dip. Refrigerate until ready to serve.

Naked Balls

Naked Balls

My mom’s changes:

She used some almond butter also, instead of all peanut butter, added about 1/4 cup extra potato flakes to make a thicker batter,  used ground sunflower seeds and fiber one instead of chex. She didn’t dip into chocolate- just put a dollop of melted chocolate on each and swirled a little with back of my spoon.
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Chocolate Chip Cookie Dough Mini-Muffins

We went to an awesome Valentine’s Day Brunch with some lovely mamas and kiddos 🙂 This was a perfect treat to bring! Bite-sized deliciousness and no one knew (or believed me!) that these were really made from great ingredients like garbanzo beans and applesauce. They are low-fat and protein-rific, yet still have that fun chocolate bite! Plus they are super simple. I bet these would be great fun baking with the kids! (just make sure to save some for your husband! Mine LOVED them!!)

Happy Valentine’s Day!!

Chocolate Chip Cooki

Chocolate Chip Cookie Dough Mini-Muffins
recipe from http://vegnews.com
Makes 24 mini muffins (I doubled the recipe and had 39 mini muffins)

  • 1/2 cup quick-cooking oats
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 2 tablespoons applesauce
  • 1-1/2 tablespoons vegetable oil
  • 1/2 tablespoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup brown sugar
  • 1/2 cup vegan chocolate chips

1. Preheat oven to 350 degrees and grease mini-muffin pan or cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder, and brown sugar until completely smooth.

2. In a medium bowl, combine batter and chocolate chips. Into mini-muffin pan, scoop dough. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from muffin pan.

Batter ready to bake!

Batter ready to bake!

Muffins resting/cooling

Muffins resting/cooling

Zucchini Chocolate Chip Cookies

Of course I love all things veggie but sometimes and for some people you have to sneak them in there. So this is a great dessert recipe that also has a bunch of zucchini hidden inside 🙂  These taste just like chocolate chip cookies – YUM – but with a great added bonus! I am sure by the time my little kiddos are ready to eat cookies they will already be super veggie lovers, but I still think, why not have the extra fiber and veggies in there 🙂

Zucchini Chocolate Chip Cookies
2 1/2 dozen cookies

Wet Ingredients
1 Ener-G Egg Replacer
1/2 cup earth balance
1/2 cup brown sugar
1/3 cup agave
1 tablespoon vanilla extract
Dry Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

1-2 cup finely shredded zucchini (I like to use more, as it is a great way to sneak a veggie into a dessert!)
12 oz chocolate chips..vegan

  1. Pre-heat oven to 350 Degrees.
  2. Combine wet ingredients in a medium sized bowl.
  3. Combine dry ingredients in a large bowl.
  4. Combine zucchini and chocolate chips into the wet ingredients and blend well.
  5. Mix all ingredients together and mix well.
  6. Drop by spoonful (I love to use a small ice cream scooper) onto greased baking sheet or silicon baking sheet, and flatten with the back of a spoon.
  7. Bake for 13- 15 minutes.
  8. Cool on a rack and enjoy!

Vegan Peanut Butter Mousse

Addictive does not even describe how good this is! You are lucky if it makes it out of the blender to serve. Have fun with this and change up the toppings or get super creative and make a pudding pie or cake with the mousse.

This one is so super easy to whip up but be careful, not sure we should have mousse EVERY day 🙂 ENJOY!

Vegan Peanut Butter Mousse

1 cup peanut butter
16 oz firm silken tofu (not the vacuum packed kind – I used Nasoya)
1/2 cup agave
1/2 cup vegan cream cheese
1 1/2 tablespoon vanilla extract

Blend tofu and peanut butter in blender or food processor until smooth. Add cream cheese and blend more, scraping down the sides. Add agave and vanilla and blend again.

Assemble with toppings or just enjoy alone (maybe even straight out of the blender :))

Toppings Ideas

bananas
strawberries
other fruit
granola
banana bread crumbles
chocolate chips

Vegan Dessert Bars

These are amazing! I have been making and impressing people for years with them!!! And we all know that I rarely repeat a recipe so these must be amazing hahah

Vegan Blondies / Dessert Bars
25 squares-ish

  • 1 5/8 sticks of Earth Balance, melted (Love that they make the sticks of Earth Balance!!)
  • 1 pound light brown sugar
  • 3 vegan egg replacer
  • 1 teaspoon vanilla
  • 2 3/4 cups white flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped nuts (I use half pecans and half walnuts)
  • 1 12 ounce bag vegan chocolate chips
  1. In a bowl, combine melted Earth Balance and brown sugar. Let cool.
  2. Pre-heat oven to 350F.
  3. Add the egg replacer and the vanilla, mix well.
  4. In another bowl, add the dry ingredients together, mix and then add to the liquid mixture. Mix everything thoroughly.
  5. Spread into a greased 13″x9″ pan.
  6. Bake for 30 minutes or until golden brown. Let cool and cut into squares, and enjoy!!!

All Gone!!

Kim’s Vegan Sugar Cookies

My wonderful friend and reader, Kim, has shared some really great recipes with me in the past. I am super excited to have her Guest Post here 🙂 These cookies look absolutely amazing!!!! I think these would be great for any holiday or event as they are so versatile!! YUM!!!!

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So I always find family holidays a bit tough because they always revolve around candy and sweet baked goods.  So every year I usually try out a new recipe of some sort to see how it comes out and to test it on my family.  My goal is to find the perfect vegan holiday recipe that not only will I enjoy, but my family will as well (and they are picky eaters).  So I found this recipe in VegNews and decided to give it a go.  Not only did it come out fantastic but my family can’t get enough of them.  My Grandmother and myself were up to our elbows in cookies for Easter, with frosting everywhere.  We spent a good amount of time trying to design the perfect cookie to be photographed, but got so tired by the end of the night that we only shot a few cookies and decided that we would just slap some frosting on the rest for the family.  They are so delicious that we didn’t think the family would mind or notice.  Hope that you enjoy this recipe as much as me and my family does.

Vegan Sugar Cookies

For the cookies:
1 1/2 cups sugar
1 cup vegan margarine, softened
3 teaspoons ener-g egg replacer, mixed with 1/4 cup water
2 teaspoons vanilla
1 cup vegan sour cream
4 1/3 cups flour
2 teaspoons lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting:
1/4 cup vegan margarine
3 cups powdered sugar
1 teaspoon vanilla
2 teaspoons soymilk (I use almond milk)
1 teaspoon lemon zest
(for the frosting I think they messed up the amount of milk. It  makes
a crumbly consistency so i usually follow it and once it’s mixed I
slowly pour in more milk until it becomes a nice smooth frosting)

  1. To prepare cookies, preheat oven to 350. In a large bowl cream margarine and sugar until fluffy.  Add egg replacer, vanilla, and sour cream and mix well.
  2. In a separate bowl, mix flour, lemon zest, baking powder, baking soda and salt. Add dry mixture to wet
  3. Mix for 1 to 2 minutes or until combined then roll dough into large ball, wrap with plastic wrap, and refrigerate for 30 minutes
  4. Remove dough from fridge and roll out 1/2 inch thick on floured board.  Cut using cookie cutters.  Bake for 8 to 10 minutes until golden.  Allow to cool before frosting.
  5. For frosting mix all ingredients with mixer on medium speed until creamy and soft (will need to add more milk I have yet to calculate how much I usually add so just eye it)
  6. This makes a lot of cookies and I usually put the dough in the freezer  while each batch is in the oven so that while your waiting the dough doesn’t get too soft ( just don’t leave it too long or else you will have iced cookie dough)

And be warned these are addicting, be prepared to eat at least 5 before you even offer them to anyone else because they are that good. My grandmother ate at least 2 handfuls by Easter and she doesn’t usually eat that much sweets.

My 30th Birthday!

I LOVE Birthdays and I turned 30 last week! SO of course a fun reason to celebrate!

On Friday Night we celebrated at Friday Night Yoga Social! FNYS is an AMAZING class I teach with two unbelievable, inspiring and beautiful teachers and friends; Mimi and Angie. It was so perfect to be able to celebrate with many of our students and friends, such a special night as always! If you are ever in NYC on a Friday Night, come to our fun class!!

Saturday was more fun party time 🙂 And of course since this was my party, there had to be yummy vegan food!

Terri’s delivered their SUPER YUMMY sandwiches. Michael and I LOVE all their Vegan sandwiches but seem to never get enough of the Vegan Bacon Cheddar Chicken Ranch sandwiches. See my review here from when they first opened. It was great to see all these non-vegans Loving these scrumptious sandwiches too, always fun of course! Sorry, I didn’t take any pictures. But go there yourself and try these sandwiches out, so good!

I also had a crudité platter from Whole Foods. Of course a crudité platter would not normally get a honorable mention but this one was special because it had a super yummy Vegan Caramelized Onion Dip. The catering guy at Whole Foods Union Square, Mark, was Super awesome and so helpful! We went around the whole store to score the best vegan dip for the platter. Perfection!

I love my sweets and since it was a birthday party, there had to be a cake and then of course some more desserts 😉 I brought the deelish vegan brownie bites, chocolate chip cookies and oatmeal raisin cookies from BabyCakes. And the cake, oh the cake…. one of our faves, Chocolate Peanut Butter Bomb Cake from Vegan Treats… we bought it at Atlas since Vegan Treats is in PA, but they sell their AMAZING cakes and treats all over the city so thank goodness not hard to come up with. (pic below)

Then on another night Michael took me to Pure Food & Wine to celebrate just the two of us 🙂 YUM!! And of course this meal had to end with the amazing Mint Sundae. (pic below)

Thanks to everyone who came out to celebrate with me and who sent Birthday Wishes!! Lots of love all around!!

Chocolate Peanut Butter Bomb Cake

Ugh Oh! This is a dangerous cake to have leftovers of! YUM!!

Mint Sundae from Pure Food & Wine

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