Homemade Peanut Butter Cups

Homemade Dark Chocolate Peanut Butter Cups
approx 1 1/2 cups dark chocolate, chopped (or dark chocolate chips)
1/2 cup creamy organic/natural peanut butter
1/2 cup crunchy organic/natural peanut butter
1/2 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract

Set 2-dozen mini muffin/bonbon wrappers on a baking sheet.
Melt approximately half of the dark chocolate, using a microwave-safe bowl and cooking it in short (30 second) intervals, stirring frequently, until smooth. Use a spoon to pour a little chocolate into each muffin wrapper. Use a small, very clean brush to paint the chocolate up the sides of each wrapper. Alternatively, you could add extra chocolate and swirl it around, pouring out the excess later, to coat the inside of the wrapper.
Chill candy shells until set, about 20-30 minutes.
In a small bowl, whisk together peanut butter(s), confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous amount of the filling into each prepared candy cup. Chill again for approx 30 minutes, or until set.
Melt all remaining chocolate and, when the candy fillings have set, fill each muffin wrapper up with chocolate. Chill until set.
Serve cold or at room temperature.
Makes 2 dozen.

Published by: http://bakingbites.com/2007/12/homemade-peanut-butter-cups/

Homemade Tagalongs (a.k.a. Peanut Butter Patties)

Cookies
1 cup vegetable butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp oat milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.
Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).
Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.
Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

Filling
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.
Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work.
Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.
Makes about 3-dozen
*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Sweet Potato and Black Bean Veggie Burgers

INGREDIENTS

• 2 tablespoons oil
• 2 onions, diced
• 4 garlic cloves, minced
• 2 carrots, grated finely
• 2 cups black beans, cooked
• 10 sun dried tomatoes, soaked in hot water until soft, coarsely chopped
• 2 cups shitake mushrooms, dried, soaked in hot water until soft, coarsely chopped
• 2 baked sweet potatoes, scooped out of skin
• 2 cups quinoa, cooked
• 1 1/2 cup home made bread crumbs or wheat germ or bran
• 2 tablespoons caraway seeds
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1/2 - 1 cup tomato puree
• 4 tablespoons mustard
• 2 tablespoons balsamic vinegar

 METHOD

Heat oil in a skillet over medium heat. Add onions and garlic and lower heat. Cook until lightly browned, several minutes. Add carrots, beans, tomatoes and mushrooms and cook an additional 4-5 minutes, stirring occasionally. Turn off heat. Mash slightly in pan, until beans are half crushed. Place skillet mixture in large bowl with remaining ingredients and mix thoroughly. If mixture is too moist, add more breadcrumbs. Form into 12-15 patties and cook over medium heat in oiled skillet, about 4 minutes on each side or until heated through and slightly crispy on the outside (patties can also be baked on a cookie sheet for 25 minutes at 180C/350F). Serve on a bun.

Borrowed from: http://www.vegan-food.net/recipe/255/Sweet-Potato-and-Black-Bean-Burgers/