Monthly Archives: July 2010

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups

from Alicia Silverstone’s The Kind Diet

  • ½ cup Earth Balance butter
  • ¾ cup crunchy peanut butter (preferably unsweetened and unsalted)
  • ¾ cup graham cracker crumbs or 10 graham cracker squares (Healthy Valley makes a good one)
  • ½ cup maple syrup or other granulated sweetener
  • 1 cup grain-sweetened, nondairy chocolate (Sunspire) or carob chips
  • ¼ cup soy, rice,or nut milk
  • ¼ cup chopped pecans, almonds, or peanuts
  • Line a 12-cup muffin tin with paper liners (If You Care makes unbleached liners made from recycled papers). Set aside.

    Melt the butter in a small saucepan over medium heat. Stir in the peanut butter,graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

    Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

    …from The Kind Diet, p. 183

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    Wildflowers on the Mountain Trail

    Hoodoos and Quiet Waters

    Cedar Breaks National Monument, Utah

    Zion National Park

    Lemon Cake Recipe

    Try to keep the emotions happy as you bake and eat.T

    from my mother’s secret stash…

    Lemon Cake

    1 ½ cups flour, 1 ½ tsp.baking powder, ¼ tsp salt, ½ cup butter, 1 cup sugar, 2 large eggs, ½ cup milk. Finely grated peel and juice of one large or two small lemons – about 1/4 cup.

    Preheat oven to 350 degrees.  Grease and flour a 9×5 loaf pan. Combine flour, baking powder, and salt in bowl; set aside.  In large bowl, beat butter until light; add sugar and beat until fluffy.  Add eggs, one a time, beating well after each.  Add dry ingredients alternately with milk.  Add lemon peel and lemon juice.  Beat until smooth.  Spoon batter into prepared loaf pan.  Smooth top with spatula. Bake one hour or until toothpick comes out clean.  Cool 15 minutes in pan.

    Secret Ingredient: Dissolve 1/4 cup fine granulated sugar with 1/4 cup lemon juice over low heat. Turn cake upside down and poke with a fork. Pour mixture over bottom of cake.  Let cool before turning cake back over.  Then glaze or just sprinkle with confectioner’s sugar.

    Lemon Glaze: Juice of one lemon; ¼ cup of confectioner’s sugar

    Make the lemon glaze by combining lemon juice and sugar in a saucepan.  Heat over low heat just until sugar dissolves. Pour glaze evenly over cake.