Creamy Chocolate Fudge and PB Fudge Cookies

Happy New Year’s Eve Day everyone!

While I was home over Christmas Charissa and I discussed our goals for 2012. I have never been one to make New Year’s resolutions because they never seem to last very long; but I do like to think about what I plan on accomplishing in the year to come. My main goal is to volunteer more and simply get involved with the community. Graduation has really started to creep up on me and it’s time to gain some experience! I also think that helping out with programs such as the Backpack Food Program will help get me excited about entering the workforce and making a difference!

“According to the USDA, over 16 million children lived in food insecure households in 2010.” Personally I would expect to find these statistics for a country such as Africa where money and food are limited; but these 16 million children are actually located in America. I can’t imagine growing up not knowing when I will be able to eat again. Take a moment and think of the worries the parents of these households must feel. I was fortunate enough to grow up knowing that food was available whenever I became hungry so I can only imagine the stress and pain those families must feel every day.

Facts such as these really motivate me to lend a helping hand whenever possible and I hope they do you as well! If we all help out locally we can really make a difference nationwide.

Now onto this evenings festivities… Whether you are hosting a NYE party or attending a friend’s party, half the fun is providing delicious goodies! This year you can introduce your guests to a vegan-friendly fudge that is sure to please.

Creamy Chocolate Fudge

  • ¼ cup Earth Balance Butter
  • ¼ cup Sugar Free Maple Syrup
  • 1 Tbs. Unsweetened Cocoa Powder
  • ¼ cup French Vanilla Soy Creamer
  • 3 cups Powdered Sugar
  • ½ cup Vegan Chocolate Chips
  • ¼ tsp. Salt
  • 1 tsp. Maple Emulsion

Melt the butter in a saucepan over medium-low heat then add the maple syrup, creamer, and cocoa powder. Stir well until combined then slowly sift in 1 cup of the powdered sugar. Once all of the clumps have disappeared add the chocolate chips and stir continuously until melted. Lower the heat and slowly sift in the remaining 2 cups of powdered sugar. Try to get rid of all the clumps of powdered sugar then add the salt and maple emulsion. Once combined turn of the heat and allow to cool slightly in the pan (stirring vigorously every few minutes.) Spray a shallow dish with nonstick spray and pour the chocolate in. Place the dish into the freezer until set then transfer to the refrigerator.

Again I apologize for the lack of pictures, the next recipe will have double the amount to make up for it! I made this recipe over Christmas and it was definitely a hit!

*BONUS RECIPE* 🙂

PB Fudge Cookies

If you feel like being adventurous this fudge goes very well with the Maple PB Cookies. Once it has chilled take equal parts cookie dough and fudge and roll them together, leaving a slightly marbleized look. It works best if you mix each cookie individually rather than just throwing the dough into the fudge or visa versa. These cookies take slightly less time to bake than the Maple Peanut Butter cookies so be sure to keep an eye on them. The result is a chewy cookie that will disappear as soon as they reach the serving dish!

I hope you all have a fun and safe NYE!

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Maple Peanut Butter Cookies

Okay guys, if your New Years resolution has anything to do with healthy eating, be sure to make these cookies before the clock strikes midnight! That’s right, I am providing you with an unhealthy cookie recipe! Weird huh?? I couldn’t help myself, after designing this delicious Maple Peanut Butter Cookie recipe that melts in your mouth I decided that the taste was well worth the calories. Hey we can’t be healthy all the time, right?

Speaking of unhealthy eating, we definitely took part in overindulging in sweets this holiday season.  Surrounded by the ambiance of great family and friends the holiday joy extended to our over sized plates. As the Moscato shook hands with the candy, pie, and cookies in our stomachs we decided we’re going to take part in the 2012 Whole Living Action Plan (after New Years Eve of course 🙂 ) This plan is primarily meant to detoxify your body and mind in a healthy way, in return you will feel fresh and rejuvenated.

We will keep you updated on how our bodies feel throughout the 3-week plan. If any of you decide to join us, we would love to hear your progress!

I would like to apologize for the lack of pictures in this recipe; my primary means of photo documenting (my phone) has been on the fritz lately! For those of you who decide to make these cookies I have a bit of homework for you. It has to do with capturing your kitchen art on camera hint, hint! I would definitely enjoy seeing your cookie photos, which you can send to TwinTasteBlog@gmail.com!

Our gorgeous gingerbread houses that we created with our cousins on Christmas 🙂

All right Cinderella, put on your finest cooking apron, pour yourself a glass of almond milk, and take advantage of these last few days before the New Year!

Last year I received a fabulous apron from Charissa for Christmas so this year I thought I would do the same for her!

Maple Peanut Butter Cookies

  • 1 ½ cup All Purpose Flour
  • 1 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Salt + extra for sprinkling
  • 1 Flax Egg (1 Tbs. Milled Flax + 3 Tbs. Water)
  • ½ cup Sugar
  • ½ cup Dark Brown Sugar
  • ½ cup Earth Balance Butter
  • 1/3 cup Peanut Butter
  • 1/3 cup Salted Peanuts
  • 1/3 cup Maple Syrup (I used a sugar-free version but pure should be fine)
  • 1 tsp. Imitation Vanilla Extract
  • ½ tsp. Maple Emulsion
  • 5 Pieces of Tofurky Smoky Maple Bacon Marinated Tempeh (Optional)

Preheat the oven to 375 and lightly spray a cookie sheet.

Combine flour, baking powder, baking soda, and salt and set aside. In a large mixing bowl cream both sugars with the butter until light and fluffy, this should take a couple minutes at a medium-high speed. While the butter and sugar are mixing, use a coffee grinder or food processor to finely chop the salted peanuts into a powder. It is ok if the nuts start to turn into peanut butter but ideally you should stop just before this point. Add the peanut butter and ground peanuts to the mixer and continue to cream for a few more minutes. Now add the maple syrup scraping bowl when necessary. Once combined add the vanilla and maple emulsion, then the flax egg. Next slowly add your flour mixture. When all of the flour has been incorporated *form the dough into one-inch balls and place on the cookie sheet. Lightly press the cookie dough down with your fingers. If you are using the Tempeh Bacon (which I highly recommend!) prepare according to instructions on the package then crumble and place the bits on top of cookie dough. ** Lightly sprinkle the cookies with salt and bake 12-14 minutes or until lightly browned.

*I found that it helped to slightly wet or grease your hands.

** If you want an extra bacony infusion mix a few strips into the dough!

Don’t forget to send us your cookie photos!