Tag Archives: peanut butter

Getting That Last Blob of Peanut Butter

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Finally -I have a way to get every last blob out of my peanut butter jar!

You know what I mean.

You work your way through your peanut butter until there are just scrapings clinging to the side of the jar.
Just enough left so that you wish you had the perfect rubber spatula (and the time) for getting every last bit out of the jar.
But not enough to really justify keeping the jar.

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This situation really gets me because I’m the type of person to use EVERY LAST DROP, whether it be peanut butter, shampoo, chips, etc. In fact, D. often laughs at me because I’ll put way a bag of chips that has just crumbs remaining.

Anywho, so here’s what you do for the peanut butter situation…make oatmeal!

Pour the cooked oats into your “empty” peanut butter jar.
Add fruit, brown sugar, maple syrup, etc.
Swirl around and enjoy!

DSC_0006DSC_0008The oatmeal soaks up the remaining peanut butter.
So you end up with a “clean” jar.

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Ta da! I saw this somewhere on the internet. Someone out there is a genius.

Next just run the jar through the dishwasher and now you have a sparkly clean jar ready for re-use or the recycling bin!

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PBU LUV

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It is SO FANTASTIC to be healthy again! YAHOO!!!

I slept in until 7am today and then got up to make our morning smoothies:

  • Lite Vanilla Soy Milk
  • Kale
  • Spirutein Vanilla Protein Powder
  • Banana
  • Cinnamon + Vanilla + Salt

I know – boring!  I have some version of this every morning. It’s just SO YUMMY and it’s exactly what I want when I wake up. So there you go.

I walked the girls and then headed out to teach yoga at Beloved Yoga. It was kinda crazy teaching after laying around for three days – I actually felt out of breath a few times. I wasn’t too breathless though that I couldn’t go for a run afterwards! After class I ran 4 miles and walked 1 mile. It felt really good to be back :)

Anywho, lunch was another fruit salad with coconut and almonds – yummy! Like the morning smoothie, I’m not getting tired of fruit salad either! I also melted some mozzarella cheese on a warmed-up Ezekial Sprouted Grain Tortilla and rolled it up with some fresh baby spinach stuffed inside.

Afternoon snack: Amazing Grass Superfood in Chocolate mixed with 8 oz coconut water + an apple.

Dinner: another smoothie! DOH! I think I’m a SMOOTHIE ADDICT. A smoothieholic, if you will.

At some time during the day I was perusing the interwebs :) and stumbled upon a nugget of pure genuis: PBU!

PBU is the brainchild of Emily over at Curly Top. Plagued by stomach aches caused by fatty peanut butter and unable to find a suitable alternative, she created the answer to her peanut butter woes and hence PBU was born.To make PBU she mixes regular peanut butter with almond milk, and adds in any additional flavorings or seasonings such as sugar, salt, cinnamon.

I gave it a whirl tonight while watching “4th and Long” (don’t ask). When I used Emily’s ratios I came up with something that was quite runny. I added in more peanut butter, and, since I then ran out of peanut butter, I threw in some PB2. I also used a hand mixer. I unfortunately didn’t measure out the exact amounts of the ingredients I used but the the result I got is light creamy peanutty goodness.

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Of course I already ate a few spoonfuls! Tomorrow I’ll be trying it out on rice cakes, in Fage, and yes, in my smoothie :)

Do you love peanut butter too? What’s your favorite recipe or use for it?

The Best Damn Vegan Peanut Butter Chocolate Chip Cookies

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Last night we had our end-of-yoga-teacher-training celebration. It was really fun – everyone brought some food to share. I made desserts! I made the Light Lemon Cake from The Joy of Vegan Baking (one of my favorite cookbooks) – it turned out really good. I also made a vegan Fruit Pizza which I found at about.com.  The FLAVOR was good, but it was really messy. For some reason the cream cheese (Tofutti) layer turned out kinda runny.

Finally, I ALSO made amazing Peanut Butter Chocolate Chip Cookies! I found the recipe on allrecipes.com and made a few changes. I think they would be better if they were a bit more peanut buttery, so I’m going to tweak the recipe and see if I can get it there. I also want to see if I can replace the corn syrup and some of the sugar. Anyway, here’s the recipe for what I baked yesterday. I wish I had taken pictures but I forgot!

Giant Vegan Peanut Butter Chocolate Chip Cookies

Ingredients
1/2 cup Earth Balance, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
3 teaspoons Ener-G egg replacer + 4 tablespoons water
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy-free chocolate chocolate chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
  3. In a separate bowl, beat the Ener-G and the 4 tablespoons of water for about 2 minutes.
  4. Slowly add the Ener-G mixture into the peanut butter mixture while stirring. Then stir in the corn syrup, water, and vanilla. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chips. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  5. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.