Tag Archives: chocolate

Recipe (Revisited): Peanut Butter Cups


When I announced this blog would be going vegan, I mentioned I would go back and try and re-create some of my previous non-vegan recipes. With Valentine’s Day a week away, I thought it’d be best to revisit a great one: peanut butter  cups! Everyone loves peanut butter cups, and these make great gifts. I recently veganized the recipe as a gift for my boss, and they were a hit.

Sadly I took no new photos of the vegan version, but they are extremely similar to the ones posted above. Plus, they’re already thematic!

I really love chocolate, especially vegan dark chocolate bars. I’ve found a few brands I like at the store, but I recently found out that I love chocolate from the company Rescue Chocolate. After trying them one time, they’ve become my go-to for chocolate all the time! Rescue Chocolate is amazing for a  number of reasons, the first being that 100% of their profits go towards organizations which help animals. Each month they also choose another organization to include in their donations.

Each chocolate flavor benefits a specific animal organization, ranging from shelters to educational programs. I highly recommend the Peanut Butter Pitbull (which goes towards helping  change the world’s perceptions of pit bulls), and Foster-ific Mint (which goes towards foster programs for shelters), and Forever Mocha (which goes towards behavioral training programs). Each bar  has some of the most unique chocolate flavors I’ve ever tried. The Foster-ific Mint is especially delicious, it tastes like a Thin Min cookie. They have other highly creative flavors as well, including a spicy pepper one, a ‘bacon’ one, and a fig one, as well as truffles and bonbons. For Valentine’s, they have adorable heart shaped truffles filled with raspberry cream. Overall, I think its a great way to receive some extremely well made chocolate while also helping out amazing organizations and a really wonderful company.

For the recipe for the peanut butter cups, click below. Next Recipe Revisited will most likely be my Soda Bread recipe!

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Recipe: Chocolate Candy Cane Cake Ball Truffles


Holiday baking mode is fully on this week. I wanted to try and make something with peppermint/candy cane because whenever I walk into the store, I see all kinds of candy cane season stuff: peppermint bark, peppermint chocolate kettle corn, peppermint chocolate pretzels. It’s madness! This recipe for cane cane cake ball truffles can and will solve your craving if you are like me and in desperate need for some seasonal peppermint. Plus, the colors are just so lush and pretty. Everyone loves cake balls!

Before the cut, and my recipe, I wanted to give a quick shout out to an old friend (from the days of IRC and the existence of Toonami) who needs some holiday-time help. Elizabeth’s cat, Molly, has pancreatitis but the sudden hospital and vet bills are a hardship for Liz and her husband. You can read the full story on her tumblr, and find a link to donate to help them get Molly the best care possible. Any leftover money they will donate to a local SPCA. It’s rough for many people this time of year, but any little bit helps, especially for a companion animal who is in need and brings joy into their home.

With that said, you can find the recipe below!

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Homemade Peanut Butter Cups

I made these for my boyfriend for V-day, because he loves Reese’s. I’m not a fan of the brand because I think it tastes really off, and once you have a really, really good peanut butter cup, you never want to go back. It may be the day after Valentine’s but I guarantee home-made peanut butter cups are the gift that eternally keeps on giving – whether for birthdays, dog’s birthdays, or the March 25th premiere of Mad Men Season 5.

I used the recipe by Brown-Eyed Baker. For this, you will need a mini-cupcake pan, and mini-cupcake liners. It’s the only way to make ’em cups!


1 cup creamy peanut butter ( I used all natural)

1/4 cup unsalted butter

1/4 cup light brown sugar

1 1/4 cup powdered sugar

1 giant bag (24 ounces) of milk chocolate chips (or two 12-ounce bags, whatever is on sale)

1/4 cup vegetable shortening (NOTE: I really don’t prefer to use this ingredient but according to BEB, this is needed for the consistency of the chocolate when its done setting. It’s only a little bit!)


Prepare: a baking sheet with wax paper, a lined mini-cupcake pan, and bowls for melting chocolate. Also, make room in your fridge to cool the two baking pans.

This recipe calls for 3-dozen cups but I made 2-dozen, which is probably why they are ginormous.

Peanut Butter Filling:

In a small sauce pan, melt the butter, the sugar, and the peanut butter, stirring constantly until well its blended, and it slightly boils. When you are happy, take it off the heat and add the powdered sugar, a 1/4 cup at a time, stirring thoroughly. The consistency will become very stiff. Then let this mixture settle to room temperature (although I prefer to put it in the fridge because it will be easier to roll later).

Step 1: 

Melt half of your bag (or one of your bags) of milk chocolate in the microwave with two tablespoons shortening (the other two will go with your next set of chocolate). Be sure to thoroughly stir the melted chocolate with the shortening. Then, drizzle a teaspoon or so of chocolate into each baking cup. The mixture should just fill it up (you don’t need to do anything fancy other than drizzle it in there). When I did this I put way too much chocolate on the bottom, but just eye-ball it. Then place in the fridge to settle/harden.

Step 2:

With your cooled peanut butter mixture, roll out little balls, no more than a teaspoon (or less), and place them all on the wax paper lined baking sheet (make an equal number for the amount of cups you lined with chocolate). Then, at the end, push them down a little to make them look like round discs. Place in the fridge, and let them cool/harden.

Step 3:

Time to melt some chocolate again – use the rest of your half of bag, with the two tablespoons of shortened. Take out your cooled cups, and peanut butter fillings. Place the fillings center into each half-filled cup. From here, drizzle more chocolate on top of each. You want the chocolate very melted/smooth so it slides into the sides of the cup and fills to the top.  Place in fridge once more, and let it sit until hardened. You will then have some delicious home-made peanut butter cups!

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Vegan Marbled Banana Bread

Hi all!! I’m back, after a sadly long hiatus. I’ve just been busy, you know? I have been doing plenty of baking but no time to take nice photos and put up recipes. I’ve had a LOT happen to me since the last post, but the most importantly I moved in with my boyfriend! Yup, I’m in a whole new place with the person I love most. I moved from North Jersey to Central Jersey, so we’d be closer to our job. It’s a really beautiful place and best of all we have a gigantic kitchen, bigger than my old place (and better). Best of all, my mom gave me her Kitchen Aid! Score!

Well anyway, after a stressful holiday season, I am now on a break from work and have lots of time to make posts (and get into photography with my boyfriend’s new camera!).  Yesterday I was inspired to make this recipe when browsing through The Post Punk Kitchen blog. Being a temp-faux-house-wife for now, I wanted to begin making my boyfriend nice things to bring to work for breakfast. This seemed just right for him!

So it’s very fun and very easy. Pre-heat your oven to 350 degrees and grease a loaf pan. You will need:

1 cup (about 3) bananas mashed

3/4 cup of sugar

1 teaspoon vanilla extract

2 tablespoons canola oil

1/3 cup almond milk

1 1/2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons unsweetened cocoa

6 tablespoons boiling water (divided)

About a cup of dark/semi sweet chocolate chips (optional)

Combine the wet ingredients and the sugar. Add the dry ingredients. Measure one cup of this banana mixture and place aside.

Add 3 tablespoons of the boiling water to the 3 tablespoons of cocoa and mix until well combined. Add this mixture to the one cup of the original mixture you placed aside. Then add the remaining 3 tablespoons of boiling water to the original mixture, and stir. At this point I then add some chocolate chips, about half-a-cup each, to both separate mixtures, but this it up to you!

Spoon in copious amounts (about a cup each time) of each respective mixture to your loaf pan, alternating between both mixes until you’ve added everything. Then with a knife, swirl everything around to create a marbled effect! Add to the oven and bake for 45-50 minutes. Enjoy!

A great mixture of healthy & sugary! My belated anniversary gift and Christmas gift from my boyfriend is a trip to Disney World next week and I can hardly contain myself. I’ll try to update before I leave, but be sure when I come back I’ll have lots of epic pictures of waffles shaped like Mickey’s head and big ice cream sundaes.

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Outtamind (Outtasite)

WHEW! I have not updated in a long, long time! Please forgive me, I was actually very, very busy. Where did the summer go?

First! I had many finals, including a 20 page paper on Ulysses. Following this intense period, I went on a cruise with my boyfriend’s family! It was Norwegian Jewel – we sailed out of New York and traveled down to the Bahamas. It was my first time on a cruise & I enjoyed it a lot – very relaxing, and beautiful. Of course, there was also a butt-ton of food to be had. Like, sickeningly so.

I also got my old job back – and, of course, that took away more baking time from me!

Then, from June 30th to July 28th, I was in Italy, studying abroad. I stayed in the city of Verona with a host family. I had an incredible, gorgeous, relaxing and interesting time. I made a great friendship with my host parents – one that I know will last a long time, if not forever. I miss them a lot! But I am hoping to see them again someday. Overall, my time there was very moving and I took a lot back with me.

Anyway I plan to make a post today (maybe two) with photos of some things I ate and saw during my trips. But for now, here is a quick cake I put together for Steve’s parents, for their birthday:

It was a chocolate & banana cake, with peanut butter frosting.

Sadly I didn’t get such a nice photo of it. This was its final moments before consumption. RIP.


-Box of your favorite chocolate cake, or your favorite recipe

-3 overripe bananas

Preheat oven to 350 degrees, and grease two round cake pans. After you’ve prepared your batter, mash the three bananas, and then mix them in to the batter. Divide evenly, and bake for around 30-35 minutes.

Peanut butter frosting:

One cup unsalted butter

One cup of all natural peanut butter

1 teaspoon vanilla extract

1/4 cup milk

4 cups of confectioners sugar

Mix together peanut butter with butter, then add 2 cups of confectioners sugar. Mix in milk & vanilla extract, and then add the final 2 cups of confectioners sugar (I liked to alternate between the wet and the sugar).

I then decorated with a chocolate glaze and peanut butter cups. Hope this holds you over until I get some real recipes up in here!

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