November 6, 2012 · 5:59 pm
I have a big sweet tooth, but with living a healthy life style and being gluten and dairy free, I have to balance my sweets. I was looking to satisfy that sweet tooth and made these peanut butter chocolate truffles. I had to make a small batch because I knew I would be tempted to eat all of them! I used dairy free chocolate chips, and I promise you will never know the difference. This recipe make about 2 dozen balls.
Peanut Butter Amazeballs
- 3 tbsp. vegan butter
- one half jar smooth peanut butter (about 8 ounces)
- 1 cup confectioners sugar
- 1 cup gluten free crispy rice cereal
- 8 ounces dairy free mini chocolate chips
- cinnamon sugar to sprinkle on top
- In a large bowl, mix together butter, peanut butter, and sugar. Mix well.
- Stir in rice cereal just until incorporated.
- Chill the dough 1 hour.
- Form dough into balls, about 1 tbsp. at a time. In the center of each ball, fold in a few mini chocolate chips using your fingers.
- Freeze the formed balls for about 2 hours.
- Heat the rest of the chocolate chips in a shallow bowl about 2 minutes in the microwave, stir to make sure chocolate is melted.
- Roll each peanut butter ball into the melted chocolate and place on wax paper.
- Sprinkle cinnamon sugar on top and put in the fridge.
- Serve when the chocolate has hardened again.
Happy Allergy Free Eating!
July 29, 2012 · 6:53 pm
I recently had some friends over to my new house to catch up and celebrate summer. We had so much fun chatting and laughing, and of course eating! One friend brought homemade ice cream sandwiches, and I had to share. So delicious, and perfect for summer. They used the classic peanut butter and chocolate combination that we all love!
PBC Ice Cream Sandwiches
- 1 cup peanut butter
- 1 cup sugar, plus 3-5 tsp. more for garnish
- 1 egg
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1 carton dairy free chocolate peanut butter ice cream
- Mix the peanut butter, sugar, egg, baking powder, and vanilla together in a large bowl.
- Roll the dough into golf ball sized balls.
- Dip the balls into extra sugar to garnish.
- Place the balls in a cookie sheet, and use a fork to make a criss cross design and to flatten a little.
- Bake at 350 degrees for 10-12 minutes.
- When the cookies cool, spread softened chocolate peanut butter ice cream in between 2 cookies.
- Wrap each cookie in wax paper and freeze until ready to eat!
Happy Allergy Free Desserting!
January 24, 2012 · 7:11 pm
I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind. But at home, I love making Thai Peanut Noodles. They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!
I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready. The result? A delicious dish that I could enjoy at my own table! It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.
Thai Peanut Noodles
- one and a half cups smooth peanut butter (I like Skippy Natural)
- 4 tbsp. rice vinegar
- 2 tbsp. honey
- 2 tbsp. sesame oil
- 2 tbsp. wheat free soy sauce
- juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
- 1 tbsp. chopped garlic
- 1 tsp. red chili flakes
- 2 tbsp. ginger
- rice noodles (or your favorite pasta)
- one half cup of the water the pasta cooked in
- chopped scallions, about 2 tbsp.
- one carrot, shredded into fine strips using a vegetable peeler.
- Cook the pasta according to package directions. (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
- In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger. Stir well.
- When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce. Stir to combine.
- Add more warm water if you want to thin out the sauce even more, to your liking. If you don’t have any pasta water left, regular warm water is fine.
- Stir well and pour over the pasta.
- Top with chopped scallions and shredded carrot.
- Serve hot… or cold the next day!
You could also top with chopped peanuts, or shredded chicken.
Happy Allergy Free Eating!
Filed under Recipes
Tagged as carrot, cold, garlic, ginger, honey, hot, lime juice, peanut butter, peanut sauce, red chili flakes, rice noodles, rice vinegar, scallions, sesame oil, soy sauce, thai