Peanut Butter Chocolate Pillows

Description:
This is from the website called PPK.com (post punk kitchen). For those of you in NYC, eaten warm they give Levain bakery a run for their money.

These cookies when eaten warm just a few minutes out of the oven are amazing. The recipe calls for black cocoa powder but I just used regular cocoa powder to substitute for all of the cocoa powder and they were awesome.

Ingredients:
Chocolate dough:

1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract

Directions:
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

Bistro Brocolli Chowder

Description:
This is a delicious recipes I made from the cookbook Appetite for Reduction (by Isa Chandra Moskowitz). It is full of "125 Fast & Filling Low-Fat Vegan Recipes". The best thing about this cookbook is that it gives you all the nutritional information with every single recipe! I love to see how much protein and iron are in each recipe!

Ingredients:
1 tsp or less olive oil
1 medium-size onion, diced small
4 cloves garlic, minced
1 teaspoon dried rosemary
Several pinches of freshly ground pepper
1/2 tsp salt
1 pound Yukon Gold potatoes, cut into 1/2-inch chunks. (no need to peel)
1/2 pound parsnips, peeled and cut into slightly less than 1/2-inch chunks
5 cups chopped broccoli, the stalks chopped into thin slices, tops into small florets
4 cups vegetable broth
1 cup unsweetened almond milk (I used Soy Milk because I couldn't find unsweetened almond milk)

Directions:
Preheat a 4-quart pot over medium heat. Saute onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, rosemary, pepper, and salt, and cook for a minute or more. Pour in the vegetable broth and add the potatoes and parsnips. Cover and bring to a boil. Once boiling, lower the heat and let simmer for 10 minutes. Add the broccoli and simmer for another 20 minutes.
Add the almond milk and heat through. Use an immersion blender to blend about half the soup, keeping it chunky. If you don't have an immersion blender (get one!), then transfer and puree, then add back to the soup. If you're using a blender, be careful not to let the steam build up while you blend.
Taste for salt and seasoning, and serve.

Dark Chocolate and Oat Clusters

Description:
These are super easy and super yummy!! I got the recipe from my Health magazine. Peanut butter and chocolate combined can't be beat. The kids loved them too

Ingredients:
2 tablespoons peanut butter
2 tablespoons 1% low-fat milk (I used original almond milk)
1/4 cup semisweet chocolate chips
3/4 cup old-fashioned rolled oats

Directions:
1. Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.

2. Stir in oats. Remove from heat.

3. With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.