I have been a longtime reader of Alisa’s blog, One Frugal Foodie (longtime as in years!). She also has a kickass book: Go Dairy Free (my Go Dairy Free review here). Bobby (my husband) and I are both semi-lactose intolerant (he is more so) and I am always inspired by Alisa’a dairy-free recipes. I hope you all enjoy this one!
I was so honored when Maggie asked me to do a wedding-themed guest post! I have been with my husband, Tony, for fourteen wonderful years, and I am happy to tell Maggie that we grow closer every day.
Of course, one thing that keeps my husband happy is that I almost always have some type of homemade dessert stocked for his sweet tooth. A lot of men will tell you that they really aren’t into dessert. Yeah. Right. That is what Tony told me so many years ago … but when that first batch of a dozen cookies emerged from the oven in our first apartment together, I savored two with tea, and then somehow, as if by magic, all disappeared by the next day. After watching this scenario repeat time and time again, I finally started baking up just 4 to 6 cookies at a time, storing the dough in the fridge or freezer for (daily) dessert emergencies.
But with so many years of practice, my friends always ask me to bring a dessert to get-togethers … even weddings!
A few years ago, I was the Maid of Honor for a good friend, and she was completely stuck on what to do for wedding favors. Her budget was running thin, and she didn’t want something that could be thrown away. I suggested that we make some chocolates. Cheap, easy, tasty … the idea was a go. We decided on peanut butter “truffles,” which were inspired by that old “Buckeye” recipe.
As it turned out, just making these favors turned into a wonderful wedding memory. A few nights before the big day, four of us sat around with glasses of wine (of course!) rolling, dipping, and sneaking bites as we gossiped and shared in my friend’s excitement.
Peanut Butter “Truffles”
Recipe from Go Dairy Free: The Guide and Cookbook
Casually elegant, these glorified peanut butter cups earned me rave reviews at a close friend’s wedding. For party favors, we wrapped a few little treats up in tulle and placed one on each guest’s plate. All night long, people I had never met approached me with recipe requests for “those incredible truffles.” While I would love to gloat on my innovation and labor, the recipe is embarrassingly easy …
- 2 Cups Powdered / Confectioner’s Sugar
- 3/4 Cup Smooth All Natural Peanut Butter
- 1/4 Cup Dairy-Free Margarine or Shortening, Softened
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 6 Ounces Semi-Sweet or Dark Chocolate Chips
- 1/2 Teaspoon Shortening
- Combine the sugar, peanut butter, margarine or shortening, vanilla, and salt in a medium-sized mixing bowl, and blend until smooth.
- Pinch off pieces of the peanut butter mixture and roll them into balls that are 1/2 to 1 inch in diameter. Since you won’t be baking them, the thickness of the filling is really up to you.
- Place the peanut butter balls in a single layer on baking sheets lined with wax paper or non-stick baking mats (I flatten them slightly to keep them from rolling around), and freeze until they are firm, about 15 to 20 minutes.
- While those are chilling, Place the chocolate and 1/2 teaspoon of shortening in a microwave-safe bowl and microwave on HIGH in 30 second intervals (just 2 to 3 should suffice), stirring vigorously between intervals, until the chocolate has just melted and is smooth. Be careful not to overheat the chocolate, as it can scorch easily.
- Remove the peanut butter balls from the freezer, dunk them in the melted chocolate to coat, and return them to the baking sheets to dry.
- Place the truffles in the refrigerator or freezer to chill for 1 hour, or until the chocolate coating is firm. The truffles should keep in an airtight container in the refrigerator for up to 2 weeks.
Yields approximately 2 Dozen “Truffles”.
Thanks for the simple and delicious recipe, Alisa! Definitely must try this Bobby claims that he doesn’t have a sweet tooth, but I know better…
What is your favorite recipe or crafty thing to make? I like making homemade goodies for people for holidays, like bread and Christmas cookies. (This year I made gingerbread houses with Auntie Jo – who is my real aunt now!)
I had a really wonderful chat with a friend tonight about women’s work and what that means. Did you know yesterday was International Women’s Day?
I don’t consider myself a feminist, at least not in the traditional sense. I don’t think that women should have to have high-powered executive jobs or wonderful exciting careers to prove that they are just as capable as men. I do think that the work women do for their families should be considered just as important as the work that a CEO does (if not more important, actually). I think the feminists of the 60s and 70s got it wrong, and I think they actually made life harder for women of my generation.
I have a few career goals, but I also have family life goals. And in the meantime, here are some things I might do if I could do whatever I wanted all day:
- Review a macrobiotic diet plan (this was such a fun experiment).
- Make new creations with PB2… (PB2, where are you?? I ordered a new box over a month ago.)
- Experiment with rice cooker recipes (I’m on this weird mailing list for rice cooker recipes – I don’t know why they send me recipes all the time, but I’m actually kind of glad for it!)
- Bake more! I have been meaning to make these black bean brownies that I made a long time ago.
In an effort to use my womanly baking skills and show off a bit, I made these cookies for my office last night. Monday was a rough day and baked goods are always good for cheering up. I enjoy baking even if it’s not as “important” as working in an office.
Quinoa Flake Cookies (Gluten Free)
- 1/2 cup sugar
- 1 cup quinoa flakes
- 1/4 cup coconut oil
- 1/4 cup peanut butter
- dash of salt
- 1/2 teaspoon vanilla
- 1 egg
Preheat oven to 375F.
Mix everything together. You can mix the dry together and the wet together separately if you want, but I didn’t and they still came out good.
Drop onto a baking sheet – heaping spoonfuls – and bake for ~15 minutes. Make sure they don’t burn! Soft yet crispy – see:
What would you do all day if you could do anything you wanted? I forgot to mention I would also play with my fats…
Fat cat in a bag (we didn’t put him in; he just likes it).
This is the other fat cat on a couch.
Anyway… What would you do all day if you could do anything you wanted?
While making this recipe I felt like I had transplanted myself to another era. This is a recipe of the 50’s (60’s? 40’s?). I could see my grandmother mixing these ingredients on a late fall afternoon, preparing a semi-homemade dinner for her family and waiting to hear about her husband’s and her children’s days.
I like to think that I’m going to be a good wife and mother some day. What this means exactly I’m not sure. I hope to cook good food, take care of Bobby, have a nurturing home, and in general have a healthy life. Being happy and healthy are probably my top priorities.
Coco asked today how you would rank the following: family, friendship, love, health, and career. My response was: love, family, health, friends, and then career. I consider love and family one and the same. As much as I enjoy working, I would probably be just as happy making a home (provided I could get over the guilt of not using my degrees) as I would working an exciting and demanding job. I would actually be happier as a homemaker, to be honest. What is your ranking?
One reason that I love cooking so much is that it brings up memories for me. Sometimes it brings up memories that are not even mine – I suppose I’d call them fantasies, or daydreams (like imagining my grandmother in the kitchen). So I’d like to share this inspiring recipe today, not because it’s particularly healthy or unique, but because it brought me a special happiness that I don’t always find in other parts of my life.
Maggie’s Cornbread Casserole
- 1 package of Jiffy cornbread mix
- 2 eggs
- 1 container of 2% Greek yogurt (mine was 7 oz. of Fage; I’m sure that any ~1-cup container of any yogurt would suffice)
- 1 can of yellow sweet corn (drained)
- 1 can of creamed corn
- Preheat the oven to 375F.
- Mix all ingredients together in a baking dish. I used what I think is called a “loaf pan”. It’s about 9 inches by 4 inches and it’s maybe 3-4 inches high. It was almost full.
- Bake for 40-60 minutes. A toothpick should come out clean. Baking times will vary depending on what pan you use and how your oven bakes.
Enjoy with a friend or loved one. Make a memory and savor the moment.
Does cooking evoke memories for you? What other activities are particularly meaningful for you?