PBC's

I got thru Halloween without peanut butter cups but I can't take the holiday season without peanut butter bars too!  I've been really off the daily sweets and chocolate so I feel like this holiday weekend I can indulge a little.

I attempted to make my own powdered sugar which wasn't so successful but I used it anyway.

This recipe uses candy molds.  I have a nice set of discs that work well.

1/2 cup semi sweet chocolate chips
2-1/2 tablespoons creamy peanut butter (I use Skippy Natural)
2-1/2 tablespoons powdered sugar

Combine chocolate chips and peanut butter in microwaveable safe bowl.  Heat on high for 40 seconds.  Stir to coat all chocolate with peanut butter.  Return and heat at 20 second intervals until you can stir.  It's ok if the chips aren't melted. They shouldn't be.  Stir until melted instead.

Add powdered sugar and stir to combine.  Fill candy molds and pop in the freezer for about 20 minutes.  Pop out onto foil and store in airtight container in fridge.  Repeat until all candy mixture is used.

Back to Bananas Bread

Although bananas didn't always agree with me even before my limited diet, I've been wanting to introduce them lately.  They are full of good things I am sure my diet is lacking in.  They are easy to take along.  They go so well in lots of baked goods.  Here goes nothing!

I decided to try them first in banana bread.  I did give a taste while smashing them.  They did not give me a tingly tongue...  It remains to be seen though if hives and digestive woes are to follow.  Either way, I at least had something different today!

Grease a loaf pan or, if you're lucky, a mini loaf pan.  Preheat oven to 325.

1/2 cup margarine, softened
1 cup sugar
1/2 cup peanut butter
2 smashed bananas
2 cups GF baking mix
1 teaspoon baking soda
Dash of salt
Cinnamon for dusting

Cream margarine and sugar.  Add bananas and peanut butter.  Mix well. Add baking mix, baking soda, and salt.  Stir until combined.  You can fold in nuts here or chocolate chips.

Spread into loaf pan.  Dust with cinnamon.

Bake for 30 minutes in mini pans or 60 for a big loaf pan or until knife in center comes out clean.

Remove from pan and cool on wire rack.

Caramel Pop-Uncorn

Many of you will think that I have finally lost my mind making these but until you have the number of allergies, intolerances, and digestive problems that I have, don't judge.

I can't open a bag of really simple stuff and just enjoy it.  I mean, yes, I can eat rice cakes, plain.  I can't eat flavored ones or get cute mini ones to dip in tasty things.  Low calorie snacks are hard for me too since raw veggies and fruits are out.

I discovered that rice cakes and Earth Balance taste a lot like popcorn.  Add some sugar and a broiler and I've got caramel rice cakes!

2 tablespoons Earth Balance or margarine
1 tablespoon sugar or maple syrup
8 rice cakes

Line a baking sheet with foil and lay out the rice cakes on it.

Melt margarine over low heat until melted.  Remove from heat and stir in sugar or maple syrup.

Brush mixture over the tops of the rice cakes dividing it evenly between them.

Broil for approximately 4 minutes WATCHING THEM THE WHOLE TIME rotating the pan if necessary.

Remove from broiler when brown/golden.  Cool and enjoy.

Birthday Pot Pie

Len came home for birthday dinner today!  We made carnitas for the boys (James too) and I made her and I My Kind of Crust filled with veggies and Soychamel.

Here are the crust and Soychamel recipes:

My Kind of Crust

Soychamel Sauce

I used carrots from the garden and some edamame too.  I made the veggies and Soychamel last night so all I had to do was make the crust and pour it in!

I had to share how delicious and beautiful it was!