Averie’s (Raw if You Want) 3-Ingredient, 10-Minute Vegan Peanut Butter Cups
1/2 c melted chocolate (i.e. 2 Full-Size Squares of Melted Baker’s Brand Chocolate because it’s dairy-free, or melt 1/2 c Chocolate Chips, or a Cocoa Powder/Agave/Coconut Oil Mix)
2 Tbsp Peanut Butter
1/2 Tsp Nooch (i.e. Nutritional Yeast)
Yields: 2 Peanut Butter Cups.
First, melt your chocolate (Raw Foodies, use whatever ratios of raw cocoa powder, agave, & coconut oil suits you to keep it raw). I use the 45 seconds in the microwave trick and melted about 1/4 c worth, which is 1 Baker’s Chocolate Full-Sized Square. (You’ll melt the other square later).
Then, take paper muffin liners and Pour the Melted Chocolate in, just coating the bottom of the liners.
Mix up the Filling: 2 Tbsp PB + 1/2 Tsp Nooch. Optional: Dash of Salt, Dash of Agave, Dash of Vanilla Extract. This is to your taste and highly subjective, so do as you wish friends, but I think my version is quite Reese’s-like.
If you’re having a hard time getting your nooch well-incorporated into your PB, zap in the micro for 15 seconds.Spoon the Filling into the now-hardened (or somewhat hardened) Chocolate Layer.
Pour more Chocolate over the Top.
Transfer your cups carefully to a plate.
Put them in the Fridge to Harden Fully.
Unwrap & Notice the rippled or ruffled Reese’s-like edges.
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce department)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 350ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!
Nutrition Info for 1 petite lasagna: Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g
2 1/4poundsrusset potatoes, cut lengthwise into 3x1/3x1/3” batons
3tablespoonsvegetable oil, divided
Kosher salt and freshly ground black pepper
4garlic cloves, minced
2tablespoonschopped flat-leaf parsley
Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet.
Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes.
Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.
Meringue Ghosts Skinnytaste.com Servings: 36 • Size: 1 ghost • Old Points: 1 pts • Points+: 1 pts Calories: 27.5 • Fat: 0.3 g • Protein: 0.4 g • Carb: 6.1 g • Fiber: 0.1 g • Sugar: 5.9 g Sodium: 6.4 mg
4 large egg whites, room temperature
1/4 tsp cream of tartar
1 cup superfine sugar (or put sugar in food processor for 30 seconds until fine)
1/2 tsp pure white vanilla extract
miniature chocolate chips for the eyes
Preheat oven to 200°. Place rack in the center of the oven. Line a baking sheet with parchment paper. Have a pastry bag fitted with a 1/2 inch plain tip.
In your mixing bowl, using the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat until you get very stiff peaks. Beat in vanilla extract.
Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the meringue ghosts on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper to prevent the paper from sliding.
Transfer the meringue to the pastry bag. Holding the bag perpendicular to the baking sheet, pipe with even pressure, 2 inch high mounds of meringue.
Carefully press two miniature chocolate chips into each meringue ghost for the eyes.
Bake the meringues for approximately 1 1/4 - 1 1/2 hours or until they are dry and crisp to the touch and easily separate from the parchment paper. Turn off the oven,slightly open the door, and leave the meringues in the oven to finish drying several hours, or even overnight.
Frozen “Boo”-nana Pops Skinnytaste.com Servings: 4 • Size: 1 banana pop • Old Points: 2 pts • Points+: 3 pts Calories: 98 • Fat: 4.5 g • Protein: 1.3 g • Carb: 14 g • Fiber: 0.7 g • Sugar: 10.7 Sodium: 13.8 mg
1 medium banana
1 cup white chocolate
8 mini chocolate chips
4 popsicle sticks
Cut banana in half lengthwise, then in half to make four quarters.
Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet.
When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.
Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here).
Return to the freezer until frozen and ready to eat. Eat frozen.