Peanut Butter Chocolate Chip Cookie Dough Balls

These are amazing. There cannot be enough pictures of them because of how delicious they are. Enjoy the food porn. I adapted this recipe from Peas and Thank You. I love her blog and highly recommend it. The only difference I made in the recipe was using all-purpose wheat flour instead of the mix, and took out the peanut butter chips because I couldn't find vegan ones. 

Who doesn't love cookies and milk? My last post was about a cookies n' cream ice cream and so it was natural for me to make the real thing next. I can officially say this is my new go-to cookie recipe. By the time I balled these up and got them in the oven, my stomach hurt from how much sugary dough I had consumed...and I still couldn't stop. 

Seriously, I'm warning you. You will LOVE these cookies. If you were that kid who would eat the chocolate chip cookie dough right out of the tube, you may not even bother cooking these. You'll give up on the idea of letting the dough out of your site and completely demolish it right there and then. No eggs, no worries...except gaining a pound in 15 minutes. We can run it off later, right? 

What is your favorite type of cookie?

Chocolate Chip Corn Bread

I have a sweet tooth. Not an itty bitty, sometimes craving sweets, sweet tooth, but a large, in charge, fat kid inside sweet tooth. I will put agave nectar and chocolate on anything possible. Don't judge me.
As I was licking the sweet leftover corn bread dough off the rubber spatula I thought, "this should be dessert." I had about two ramekins left of the dough and knew I couldn't just eat it with a fork all night. Today I followed through with this fatty idea and came across a new favorite: Chocolate Chip Corn Bread.

After I took my first bite I was like, "hmm this needs something." I then proceeded to cover it in Earth Balance and Trader Joe's vanilla coconut milk (the boxed kind). The bread soaked it right up and made it super moist, like when you dip a chocolate chip cookie in milk until it's practically falling apart. Mmm so good!

As I sit here and munch down on this beautiful dessert feeling like a piggy, I justify it by saying, "I'll be doing cardio in an hour. I need these carbs." Oh the joys of a workout schedule for excuses. Tony Horton says abs are made in the kitchen. I may be vegan, working out 6 days a week, and a health nut, but if my abs were made in the kitchen I'd have a 12-pack right now. I'm in there all day cooking up a storm, licking spoons, and drinking fresh juices.

Speaking of piggies, I went to a petting zoo last weekend. It made me giddy to pet the animals but sad because they were all tired. The best part was these black baby pigs that were so friendly. Mr.Organnix and I took affectionately to this one pig who was all about the attention. I started rubbing his belly and he flopped over and closed his eyes. We practically fell in love with this little guy and wanted to take him home.

Once I got to my humble abode I couldn't help but google pigs. I found this site about Micro-Nano-Teacup pigs that only grew to the size of a chihuahua! I was like holy crap, I want one of these. I can't get them out of my head and have decided the moment I move into a house with a yard, one of those tiny pigs will be my first addition. I just hope my dog will get along with it! If you've never seen of these guys, you have to see it. Here's a cute video of one with an actress:

What You Need
Bob's Corn Bread Mix
milk
oil or melted margarine
flax eggs
chocolate chips

What You Do

• Prepare corn bread mix according to package. 
• Add in chocolate chips. 
• Pour into ramekins or cake pan. 
• Cook for 25 minutes at 375*.
• After cooked, take out and place on top of oven. 
• Pour boxed vanilla coconut milk over ramekins or pan until it fills up to the edges. 
• Poke holes where the milk is so that it absorbs to the bottom.
• Let soak into bread until cool. 

Homemade Chocolate Peanut Butter Cups

Who can turn down chocolate? After reading a post about peppermint pie, I bought some extract expecting to make it. Once I mentioned to the omnivore boyfriend that I needed silken tofu for it, he denied his interest. I decided to get creative so that we could share dessert. My result: Chocolate cups filled with peanut butter or peppermint creme. Let's just say the result was, "Yum. Can I eat it all?" 

 As you can see from the photos, this will be the easiest candy you've ever made. No thermometers, special molds, pots or pans. Just an easy melt, stir, and spread.

What You Need
1 Bag Semi-Sweet Chocolate Chips


Peanut Mixture
3 T Natural Peanut Butter
1/2 tsp Agave
1/2 tsp Nutritional Flakes


Peppermint Cremé
3 T Soy Cream Cheese
1/4 tsp Peppermint Oil 
1 tsp Powdered Sugar


Cupcake liners
Cupcake pan 
Ice cream scoop with button


What You Do 


Line cupcake pan with paper liners.

Melt half of the bag of chocolate chips in a glass bowl over boiling water. Stir with a rubber spatula.

Using the rubber spatula, spoon chocolate into the ice cream scoop and place into cupcake liners. I used half a spoonful for each. Make them as thin as you'd like. I came out to 8 cupcake liners filled. If you use less, you can fill all twelve.

After filling all cupcake liners with the melted chocolate, place them into the freezer to harden.

In two small bowls, make the peppermint creme and peanut butter. If you're not into the mint flavor, just make twice the amount of peanut butter mixture. Place the peanut butter ingredients in one bowl and mix until creamy. If you're peanut butter is too stick, place it in the microwave for 15 seconds.

Mix the peppermint cremé ingredients in a separate bowl until smooth.

Melt the rest of the chocolate chips in the bowl the same way as the first time.
While melting, take out the hardened chocolate and scoop a teaspoon of each mixture onto it. (Seen above in photos) Feel free to eat any leftovers or lick the bowls. I did! :) 


Now scoop the chocolate onto the top of the mixtures and spread around with a teaspoon until smooth. Keep the edges clean if you want it to look like a Reeses cup. If you like the layered look, then spread it to the edges. Place back in freezer for 10-15 minutes until hardened. Mine didn't even take that long!


Dig in!