Peanut Butter Cups

If only the vegan chefs of the world could nail the taste of dairy cheese down the way that this recipe nails down peanut butter cups- my world would be perfect. These. Are. Amazing. And I'm saying that even after f-ing up the recipe a bit. These are the Peanut Butter cups from the book "The Kind Diet", which, truth be told- I don't own. I found this online and now will be needing to get to a bookstore to pick up the book.

These taste like an alternate universe Reese's cup where you're convinced that you're not eating crap but the flavor is the same (dialed to 11). I did goof while making them, and they have far too loose and gooey of a consistency- but that may be my fault. I made about 5 recipes last night including this, so I was a little scattered. You're supposed to melt the margarine and then add the peanut butter, graham crackers and sugar. I had them all in together without pre-melting the margarine. But- we threw them in the freezer and even overnight, they weren't stiff and hard, but firm (as you see here) and delicious.

I used sweetened peanut butter b/c that's what we had and Ghiradelli chips b/c they're awesome. Also, I made used a mini muffin pan and mini liners- these would be too much in a full size one. Truly- this one is amazing, I highly recommend it!!! You can find the recipe HERE

Peanut Butter Cupcakes w/ Chocolate Ganache

These are the Peanut Butter Cupcakes and the Chocolate Ganache from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz (of Vegan With a Vengeance and Vegan Brunch) and Terry Hope Romero (of Viva Vegan, a book that I just got and will try out this week).

They're really amazing. Davey described them as, "a peanut butter punch in the face". Which is apt. The ganache is a mite bitter (I used bittersweet chips), but it's an excellent balance to the sweet peanut butter in the cupcakes. These were really easy to make and had surprising ingredients- flax seed is used for an egg replacer, and it had the vegan "buttermilk" combo of soy milk and apple cider vinegar. I am getting better at creating my own dishes lately, but it's still great to make others recipes because of things like this that I would never think to do. I don't have worlds of experience baking, but I didn't know that cupcakes could require buttermilk (or it's vegan substitute). Anyway, they're moist, intensely flavorful and delicious.

I got this book in hopes of utilizing it for Davey's studio open house (coming soon) and any vegan bake sale that I may partake in. I won't often be making cupcakes just for us, since twelve cupcakes in the house is a dangerous thing. The ones that I'm most excited to try though are; Cookies and Cream (utilize Newman O's), Brooklyn vs Boston Cream Pie Cakes (filled with vegan custard), Toasted Coconut Cupcakes with Coffee Buttercream Frosting (salivating), and Tiramisu. So, yeah, I hope I find some great fund-raising sales that I can bake for soon!