Vegan Peanut Butter Blondies (grain-free too!)

It's been nearly a year since I last updated this blog. It's not that I haven't been cooking and baking a lot -- I have. And, it's not for lack of inspiration about vegan and gluten-free things to make. It's that I've been deciding the personality overhaul of this blog. I'm not "flexitarian" anymore, but it's not wholly accurate to call myself vegan.

A lava flow?! That has nothing to do with this post!
Taken at Craters of the Moon National Park, ID
Summer 2013

I eat vegan, most of the time. But, if a non-meat or cheese (cause I really dislike the taste of meat and most cheeses) happens to have egg in it and it's gluten-free and it's chewy (because omg, chewy not-like-bricks gluten-free items are quite the find), I'll probably make it/eat it (shhh, don't tell), if it's free and going to go to waste otherwise -- so, for instance, if it's free at the soup kitchen or another place my roommates and I can glean from. I recently learned that vitamin D3 comes from an animal source most of the time (industrially, it's apparently produced by exposing lanolin to sun) and that it's in a lot of my cereal and I'm okay with that too, cause cereal is easy when I feel like I'm already out of the house a lot / not cooking much.

I'm still not sure what this will mean for the blog. I won't be removing recipes and I'm not set (yet) on changing the name of the blog. If I do, I'll try to create a fair amount of advance notice.

This recipe is something I recently made, a veganized version of a recipe I posted a few years ago. It uses lentils (?!?) which gives the bars a consistency a little like they have chunky PB in them, and they're super-moist. I didn't get pictures before my housemates inhaled them, but if you make them and want to send me pics, that would be great (and I'm happy to give you photo credit of course!). Otherwise, next time I make these, I'll try to get pictures as soon as I pull them from the oven.

The lentils used in this recipe are brown lentils. They'll hold up better when cooked and are definitely still evident when you eat the blondies.

Peanut Butter Blondies (vegan, grain-free)

1 cup cooked brown lentils (salted)

¾ cup granulated sugar

2/3 cup smooth, natural peanut butter

3 tablespoons garbanzo (or oat*) flour

¼ cup ground flaxseed mixed with ½ cup warm water

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon vanilla

Puree lentils and granulated sugar in a food processor, until moderately smooth. Transfer to a large bowl and mix in remaining ingredients. Stir well and allow to rest for at least half an hour to give the flaxseed and garbanzo flour time to hydrate.

About ten minutes before you want to put the blondies in the oven, begin preheating the oven to 350 degrees. Pour the batter into a greased 11x7 pan. Bake for 35-45 minutes (I'm now baking at high altitude and still learning how to convert back down for baking times!), or until the center feels moderately firm to the touch.

Allow to cool completely before cutting into bars.

*If you use oats, this is no longer grain free. You could also use coconut flour if you had it on hand. Resist the urge to add any extra water with coconut flour. It's very absorbent. 

Product Review: Whole Foods Grind-Your-Own Chocolate Peanut Butter

On a whim, I recently bought a small container of Whole Foods' grind-your-own chocolate peanut butter. Why, you might ask?

Why not?

At my Whole Foods -- and maybe this is the standard -- the grind-your-own chocolate peanut butter uses vegan, gluten-free chocolate chips (hooray!). The balance in the machine appears to be mostly peanuts with a handful of chocolate chips -- you can see there is chocolate in there, but it doesn't look like nearly enough to produce anything chocolatey.

But, when I hit the start button on the machine, the peanut butter that came out was a lovely dark brown.

The peanut butter itself isn't overwhelmingly chocolate-flavored, but there are distinct chocolate notes -- in fact it's moderately chocolatey (unless you're a dedicated choco-holic) which is nice for a small I-want-something-different treat (especially on banana chips!). The grind for the machines I used was set to create smooth peanut butter, which meant that however many chocolate chips I got were well-incorporated. It's definitely less chocolate-flavored than something like Nutella or the chocolate peanut butters by Peanut Butter & Co.

The price: reasonable at $3.99/lb -- the same price as the other grind-your-own nut butters (almond, peanut butter, and honey-roasted peanut butter) on the day I visited.

Would I buy this again? Possibly. While I love chocolate & peanut butter (when I'm in the mood for either), this is an indulgence as I don't see a practical use in my life for chocolate peanut butter on any regular basis. I can mix chocolate into peanut butter on my own, if I really want it right this minute, and I prefer almond and sunflower seed butters. I like that it's vegan and gluten-free (some chocolate chips aren't). I like that this peanut butter can be made ground fresh and bought in whatever quantity I desire.

But, those probably aren't enough things to cause me to run back to Whole Foods as soon as I'm done with the chocolate peanut butter I currently have, or to push me to purchase more at any point in the near future.

Ghost Bites (aka Muddy Buddies), a Halloween Snack

Regardless of exactly how you make it, or what you call it, chocolate-peanut butter-powdered sugar covered cereal is pretty addictive--and super quick to make. I don't think I've ever spent more than about 15 minutes from start to finish (though it does take me longer when I go the route of stove-top melting the chocolate, peanut butter, and butter). When I lived in the Midwest, I could reliably bring this to parties and people would gobble it down--and tell me their puppy chow (that's what they all seemed to call it) memories.

This snack is easy to make vegan* and gluten-free**.

I've heard it called:
Muddy Buddies ("technically" the Crispix recipe)
Puppy Chow (this is the recipe on the side of the Rice Chex box)
Kibble
White Trash (though this is made with white chocolate about as often and often has actual peanuts and sometimes mini-pretzels as well)

Ah, the joys of living all over the country and hearing colloquialisms.

In honor of Halloween, I'm dubbing it Ghost-Bites. I also took these to a movie night where we watched a scary movie and Ghost-Bites seemed a bit more in the spirit of the evening. We watched a supposed comedy, Super, which turned out to be not so much of a comedy in the laugh-out-loud or even dark humor sort of way, but a comedy in the variety of "I laugh at gratuitous violence and at the mentally ill." To keep my review short and avoid spoilers, I doubt people will see this movie and think, "Hm, I should become a superhero." At the end of the movie night, I think all seven of us felt pretty uncomfortable. E and I went home to watch a couple episodes of Coupling to help erase the images of Super.

But back to Ghost Bites (which, I was surprised, were new to several of the movie-night attendees).

If I'd thought about it early enough, I probably would have dyed my powdered sugar orange (and really, it's not too late. I have more of all the ingredients and so I might make a small batch, just to post here).

I seem to use a little less sugar than any of the recipes I've seen -- which call from anywhere between 1 bag of powdered sugar (so much waste!) to 3 cups to 1.5 cups (Chex). I use about a cup.

I tend to mix this in a paper grocery sack, because I always seem to have extra, and because it absorbs a little of the extra grease. For the same reason, I let the Ghost Bites cool on a paper grocery sack that I've cut down the sides to increase the surface area that lies flat on the counter top and let it cool several hours (preferably overnight when I don't need my kitchen counters).

A note on peanut butter: I personally like using freshly ground peanut butter, which isn't quite as smooth as some natural peanut butters, but is smooth enough. You could use chunky peanut butter, I suppose, if that's all you've got, but I would recommend a smoother version just because it makes coating the cereal a little easier.

Ghost Bites
1 cup semi-sweet chocolate (you can also use vegan chocolates if you're making a vegan version)
1/2 cup natural, unsweetened peanut butter
1/4 cup butter (or vegan margarine)
1 teaspoon vanilla
9 cups rice or corn (or a combo) Chex
1 cup powdered sugar

In a saucepan, over low heat, melt together the chocolate, peanut butter, and butter, stirring often so you don't scorch the chocolate. As an alternative, you can microwave these ingredients in a microwave safe bowl on HIGH for 1 minute. Stir and microwave for another 30 seconds, if necessary. Stir in the vanilla.

In a separate, large bowl, measure 9(ish) cups of cereal. Pour the chocolate-peanut butter mixture over the cereal and stir until the cereal is thoroughly coated.

In a large paper grocery sack, or in a sealable 2-gallon plastic food storage bag, measure your powdered sugar. Pour in the chocolate-coated cereal, close the bag, and shake until the cereal is well coated. Spread out on a cookie sheet (or another paper grocery sack slit in half) to cool. Store in an air-tight container.

*If you're making this vegan, be sure to check with your vegan and make sure you're using a vegan powdered sugar (or see if they care), vegan chocolate, and vegan margarine.

Puppy Chow

**If you're making this gluten-free, be sure to check ingredient labels. Use certified GF products.

Reese's Cupcakes with Peanut Butter Frosting

Not long ago, I was baking with my friend Annie of Simple Gifts. We were in the mood to experiment and we wanted something we could decorate. We finally decided to make cupcakes. We set our friend Lauren on the task of finding a straight-forward cucpcake recipe that we could stick Reese's miniatures in and when I vetoed chocolate cupcakes, Lauren decided on a simple vanilla cupcake--an Amy Sedaris recipe.

Amy Sedaris is the author of Simple Times: Crafts for Poor People -- this is a super-fun (and somewhat snarky/humorous) book and I Like You: Hospitality Under the Influence, among others. The cupcake recipe we used comes from I Like You and your can find the recipe here.

Beating up the Cake Batter--it always feels so good!

Nestle in a Reese's Cup (Mini)

Cover wiht more batter until cups are 2/3 full

We placed a miniature Reese's cup in each of the cupcake tins after we'd filled it halfway with batter, and then covered the Reese's cup with batter, until each cup was about 2/3 full. We used a combination of mini-cupcakes and regular-sized cupcakes and with the mini-cakes we cut the miniature Reese's cups in half.

Once the cupcakes baked and cooled, we topped them with the peanut butter frosting found modified from the recipe found here. Our changes appear below.

Peanut Butter Frosting

1 cup powdered sugar

1 cup creamy peanut butter (we used reduced fat, because that's what we had on hand)

5 tablespoons unsalted butter, at room temperature

1/4 teaspoon kosher salt

1/3 cup skim milk

We piped the frosting onto the cupcakes and then sprinkled the top with chopped dark chocolate--and we couldn't resist adding M&Ms to a few of them.

Peanut Butter Oreos

Every fall, my graduate department hosts a "Welcome Back" party of some sort--held at a local park and potluck style. Although attendants are encouraged to bring something homemade, frequently we wind up with people who stop at the store on their way over and bring some sort of chips and dip, or something sweet. This year, more than last, these functions seem to see more of the name brand (or generic, sometimes) packaged goods, rather than the items made in store.

I find this unfortunate on many levels. The stores here are all small chains or employee owned. The bakeries are of varying quality, as are the delis, but in my mind, any of these stores will offer a higher quality product than something meant to be shelf stable for months, years...you get the picture.

Anyway, at this year's picnic, someone brought peanut butter oreos. Why not? I thought to myself. I would never purposely buy them--I only buy regular oreos when I plan to make oreo bon-bons--and they are one of the dozens of flavors of traditional-style oreos Nabisco has produced. We won't talk about the "cakesters" aside from my comment that someone finally figured out how to market "whoopie pies" mixed with stale oreos.

I grabbed a couple at the end of the picnic and gave them a try. The peanut butter cream is less creamy than a traditional oreo and for a "Double Stuf," they don't have all that much filling. In fact, the peanut butter doesn't even taste particularly peanut-buttery. It's got a hint of peanut and a hint of grittyness like a certain off-brand of Oreo, but it by no means screams "peanut butter!"

Okay, so the dilemna. I had more than one oreo--but not enough to really incorporate into a real recipe. What to do with them? I'm a grad student so I make an effort not to throw anything away as far as food goes--if I can salvage it, that is. So, I crumbled my remaining Oreos and tossed them in the DQ Blizzard I'd gotten for almost free, thanks to a coupon. Fortuntaely, my Blizzard had both Reeses and chocolate fudge in it, making up for the lacking quality of the Oreos. Given an option again, I'd pass.