Monthly Archives: August 2012

Free! One-Bowl Chocolate Agave Peanut Butter Cups!

Good day, everyone! I am delighted by the weather we are having in the Northeast this week – temperatures are in the high 70s with low humidity and sunshine peeking through puffy, white clouds. The nights are cool, allowing us to abandon the air conditioners and listen to the birds and bugs outside our windows. The dress code is long-sleeved t-shirts and shorts – this is late summer at its finest. And our farm share is rewarding us with all sorts of fruits and vegetables…which I’ll talk about later because today I must share with you a recipe that MaryAnn discovered – for chocolate peanut butter cups that are free! They are free from gluten, yeast, dairy and refined sugars – and absolutely decadent!

MaryAnn found the original recipe for Healthy Chocolate Peanut Butter Fudge and made a batch that we tried. They were so melt-in-your-mouth good that I decided to make them soon after for a picnic. I made a few minor changes. First of all, I doubled the recipe. These treats are too good to just make a small batch. Plus you can freeze them and pull them out whenever you get a craving for that fabulous combination of chocolate and peanut butter. I used agave nectar instead of honey, but as I have noted below you can use either interchangeably. And lastly, the directions mention either using a food processor or bowl and whisk to mix the ingredients together – I just stirred them for great results – why bother pulling out the appliances if you don’t need to? This is a fabulous concoction using only five ingredients, no baking or cooking is necessary, and the results are fantastic!

1 cup coconut oil (slightly melted, but not hot)
1 cup cocoa powder
1 cup natural peanut butter, softened
1/2 cup agave nectar (or honey)
1 tsp vanilla extract

Prepare muffin pans with 24 muffin liners.

Put all ingredients in a bowl. Whisk until the mixture is smooth and nicely combined. (It will be very liquidy.)

Pour the liquid fudge into the prepared muffin liners dividing evenly between them (about two tablespoons of mixture in each).

Place the muffin pan in the refrigerator for 30 minutes (or in the freezer for 10 minutes) until hardened.

Remove the muffin liners from the pans and enjoy! Store in the refrigerator or freezer.

I am sharing this recipe with Simply Sugar and Gluten Free…and am happy to be featured too!


Roasted Beet-le Mania!

This week in our farm share box among the tomatoes, corn, cantaloupe, and basil, sat a bunch of red beets and a bunch of golden beets. I was excited to see the beets because they are an easy and tasty side dish. However, I had never before seen golden beets. They were a bit smaller than their red counterpart and their skins were a bit paler. A little research revealed that red beets grow more quickly than yellow beets, and that is why farmers tend to plant more of them.

According to the George Mateljan Foundation, beets are “an excellent source of heart-healthy folate and a very good source of the antioxidants manganese and vitamin C as well as heart-healthy potassium. Beets are a good source of digestive-supportive dietary fiber, free radical scavenging copper, bone-healthy magnesium, and energy-producing iron and phosphorus.”

I started by peeling and chopping the yellow beets into chunks. When I did this, I found that the golden beets had a nice yellow flesh with reddish stripes running throughout. Then I diced the red beets – they have such a pretty deep purple hue. I roasted the beets separately with olive oil, salt and pepper, and then tossed them together once they were cooked – that way the red beets did not change the hue of the golden ones. SensitiveHusband and I enjoyed this side dish. The beets were sweet and the golden beets were even more tender than the red ones. If you see golden beets at the store or farm stand, pick them up – you won’t be disappointed!

Roasted Medley of Red and Golden Beets
1 bunch golden beets
1 bunch red beets
olive oil

Wash the beets and cut off the green stems. Peel the beets and cut them into bite-sized pieces. Place the beets in separate glass roasting pans. Drizzle with olive oil and sprinkle with salt and ground pepper. Bake at 400 degrees for about 40 minutes. Place all of the beets in a serving bowl and enjoy!

I am sharing this recipe with Simply Sugar and Gluten Free, Gastronomical Sovereignty and Food Trip Friday.