Wednesday, July 28, 2010
Thursday, July 22, 2010
Wednesday, July 21, 2010
Thursday, July 15, 2010
Homemade, Healthier Peanut Butter Cups
If you use another nut butter, you may need to add more honey. Peanuts are naturally sweet. For that matter, this is definitely a “to your own taste” recipe! And you can easily adjust the sweeter to satisfy you.
- 3/4 cup of peanut butter, toasted and salted (or use nut butter of your choice)
2 tablespoons honey
1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)
1/4 cup of coconut oil
1/3 cup of chopped soaked and dehydrated nuts, or toasted (I used a mixture of chopped almonds and pumpkin seeds) *
4 ounces of unsweetened chocolate
2-4 tablespoons honey *
1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.
2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.
3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.
4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!
*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.
Tuesday, July 13, 2010
Thursday, July 8, 2010
Wednesday, July 7, 2010
Tuesday, July 6, 2010
Whether you eat or drink, whatever you do, do all to the glory of God” (1 Cor. 10:31).