Tag Archives: peanut butter

Chocolate Peanut Butter Cups

These are not Reese’s. They definitely are not Reese’s. I wouldn’t say they are better than Reese’s and I wouldn’t say they are worse. I would say they are a completely different beast.

I wanted to make something for my friend Maddy’s chocolate party. I decided to make the chocolate peanut butter cups from Alicia Silverstone’s cookbook The Kind Diet. I really was looking forward to these and how tasty they were going to be and relatively not as bad for you. Well, I got around to making them on Friday and encountered trials and tribulations.

First, I forgot about half the ingredients. I didn’t have earth balance or graham crackers. I figured hey I can do without these. I didn’t use maple sugar, I used refined white sugar because that is what I had on hand. I did however use the grain sweetened chocolate chips. They taste different than regular chocolate chips, very different. They are not as bad as some carob chips that I’ve gotten and they are vegan.

Then in the middle of heating my peanut butter I dropped molten hot peanut butter on my foot and burned my foot. It was incredibly painful and now I have a blister on the top of my foot. Maybe I shouldn’t cook barefoot.

What I ended up with was tasty, but the peanut butter didn’t set because I didn’t add the graham crackers to it. It was overall a little too sweet for my taste and not enough contrast with sweet and salty. I added chopped nuts and salt to the top to give it a little more of that contrast. I also didn’t have paper candy wrappers or cupcake liners so they had to be scooped out of the muffin tins with a spoon. They were tasty though.


BBQ, Pasta Salad, and Salsa

Yesterday Andrew and I joined Peter, Susannah, and Matt for a BBQ. The main dish of the night was the BBQ chicken with pineapple, which I did not eat, but I’m sure was delicious. I made a pasta salad with seitan as well as two kinds of salsa. Andrew made tortilla chips baked in the oven. Peter and Susannah provided the chicken, wine, and sourdough bread.

Peanut Pasta Salad

Ingredients for Salad

  • 1 pkg. rainbow rotini rice pasta
  • 1 cup chopped broccoli
  • 2 carrots peeled and chopped
  • seitan sliced and marinated
  • baby salad greens

Ingredients for Peanut Sauce

  • 1/4 cup Better Than Peanut Butter (Trader Joe’s peanut butter made with peanut flour instead of peanuts)
  • soy sauce
  • teriyaki sauce
  • red chili paste
  • lemon juice
  • sunflower oil
  • salt
  • pepper
  • 1 tbsp. garlic

1. Boil water for pasta. Add pasta once water is boiling. Cook for 10-12 minutes. Remove from heat, drain, and rinse with cold water immediately. Rinsing is very important for rice pasta since it tends to get gummy and mushy very quickly.

2. Once the pasta has cooled mix together pasta, brocolli, baby salad greens, and carrots.

3. Whisk together ingredients for peanut sauce. Slice seitan into very small pieces. Put half the sauce in one bowl and add seitan. Let marinate for about five minutes. Heat a small frying pan with some sunflower oil. Add seitan and cook until heated through.

4. Add seitan to pasta and vegetable mixture. Add the remaining sauce and stir until coated. Cover with plastic wrap and refrigerate until ready to eat.

Fresh Tomato Salsa


  • three small tomatoes chopped roughly
  • 1/2 yellow onion roughly chopped
  • 1 jalapeƱo pepper, chopped with seeds
  • 1 tbsp. chopped garlic
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desirable size. I like mine very small so I let it go for a while.

Fresh Tomato Salsa with Pineapple


  • 3 small tomatoes chopped roughly
  • 1/2 yellow onion chopped roughly
  • 1 poblano pepper chopped roughly with seeds
  • 1 tbsp. garlic
  • pineapple chunks
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desired size.