Teacher Gifts, Bags & Bons Bons

Not having much experience yet with teacher gifts, I hope I sent a good gift. I embroidered this tree on a reusable bag, one that I made with a size large enough to hold a binder and papers, and that I hope would be helpful to a teacher. Then I attached a small bag of bon bons that are a family specialty, because it’s the holidays and that means chocolate!

Peanut Butter Bons Bons
Makes one tray full

½ cup peanut butter
½ cup butter
1 ½ cup powdered sugar
1 cup graham cracker crumbs
6 oz of chocolate

Mix all ingredients except of chocolate.
Form into small balls.
Melt chocolate and dip.
Let dry and enjoy.

Gluten-Free Peanut Butter Treat

Although excessively wordy, this recipe intrigued me, so I shortened it to a legible process:

Peanut Butter Energy Bars, makes 12
2 cups Rice Crispies (the gluten free brown rice crispies)
1 cup Oat Flour (packed) grind oats in a food processor until all the oats have turned into a flour texture.
1/2 cup mini Chocolate Chips, or regular, or carob chips
Sprinkles, to make them look ‘fun’
2 teaspoons Vanilla Extract
1/3 cup Creamy Peanut Butter
2/3 cup Honey
Step 1: Combine all your dry ingredients in a medium sized bowl.
Step 2: Combine all the wet ingredients in a large bowl. Mix until you get a thin paste.
Step 3: Pour your dry ingredients into your wet ingredients. Mix until there are no dry ingredients that haven’t been covered by the paste.
Step 4: Take a 8×8 pan, line it with wax paper, or foil, and make the lining twice the size of the pan, (you are going to need to fold it over the top of the bars). Spread it out evenly into pan.
Step 5: Fold the extra wax paper over the top of the batter and smoosh, smoosh, SMOOSH, the more you crush the bars down, the better they hold together.
Step 6: Place in the fridge for about 30 Minutes. Lift up the top of the wax paper (or foil) and cut into squares! Store each individual bar in wax paper or plastic wrap in the fridge!

…and they turned out so wonderful we immediately made a second batch!! And a couple days later made a third batch!

You can find the original recipe here at: Sam Loves Baking

Peanut Butter!

Peanut Butter is king in our house, and I’ve been trying over and over to find a gluten-free vegan replacement for the oh so tasty Peanut Butter and Honey Sandwich. Honey, you might ask? In my early years my grandpa’s bees provided all the honey we could ever eat. Why buy jam, or even sugar, when you there were several five gallon buckets of honey right in the pantry? Honey in cookies, over toast, over cheerios, on peanut butter sandwiches… on everything, and I never got tired of it. I still love honey, and it’s the only hold out when going vegan that will probably never make it out of my diet.

Here are the recipes we’ve found so far to fill our Peanut Butter and Honey cravings….

This is my new favorite! I make a batch on Sunday, and eat it for breakfast through the week!

Chocolate Peanut Butter Granola
Makes 1 Quart Jar
Dry Ingredients:
3 cups oats
1/2 cup almonds, roughly chopped or slivered
2 tbsp. cocoa powder, or carob poweder
Wet Ingredients:
3 tbsp. unsweetened applesauce
1/2 cup creamy peanut butter
1.5 tbsp. vanilla extract
1/4 cup honey
3 tbsp. brown sugar (I realize this is not “wet”)
Mix In:
1/2 cup raisins
Drizzle with honey
Begin by placing your wet ingredients in a small saucepan and heat over medium heat. Bring to a boil and reduce the heat, simmering for 5-10 minutes.
While you’re letting your wet ingredients simmer, grab your sous chef (aka Charlie) and mix all of your dry ingredients in a large bowl.
After your wet ingredients have thickened a little, pour over your dry ingredients and stir, stir, stir until all of your dry ingredients are well coated. Spread over a greased baking sheet. I like to let some areas “pile up” as this means you will get some clusters (clusters = love).
Bake in a 350 degree oven for 30 minutes, stirring every 10 minutes to ensure even baking. Let your granola cool completely (30 minutes to an hour) and add your raisins. Store in an airtight container.
You can find the original recipe here at: Clean Eating Chelsey – Million Dollar Granola

Even though this one is Sugar/Dairy/Gluten Free , it’s obviously it’s not all that healthy, with the honey, oil, and chocolate, but as far as treats go, it’s healthier than a lot of other things!
Peanut Butter No Bake Cookies
Makes about 15 cookies
2/3 cup maple syrup, or honey
1/4 cup coconut oil
5 tablespoons cocoa powder
1/2 cup peanut butter
1 teaspoon vanilla
1 cup shredded coconut
Over medium heat, combine maple syrup, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and remove from heat. Stir in peanut butter, vanilla, and coconut. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).
You can see the original here: Kamis Niche – Whole Foods No Bake Cookies

This one is even less healthy, but I’ve been making it for over 15 years, and at least its gluten and dairy free!
Peanut Butter Chocolate
1 cup powdered sugar
¼ cup cocoa, or carob
2 tablespoons of almond milk
½ cup of peanut butter
Mix all ingredients together thoroughly.
Shape into balls or use a rubber molds for fun shapes.
Serve immediately or refrigerate.

Here is a new one we tried, it was a unique idea, and I liked it!
Bambara Peanut Butter Rice Pudding (from Central Africa)
This easy and oh-so-peanutty dessert is a great way to use up any extra basmati rice you may have in your fridge. This porridge is a favorite for Central Africans, where they prepare it similarly using rice, peanut butter, and sugar.
2 cups (316 g) cooked jasmine rice, cold
1/4 cup (60 ml) coconut milk
1/4 cup (80 ml) agave or brown rice syrup (we used honey)
1 teaspoon fine sea salt
1/2 cup (130 g) creamy natural peanut butter
Additional agave for drizzling
1 cup (145 g) crushed peanuts
Cinnamon for topping
Yield: 4 servings
In small saucepan over medium-low heat, combine the rice, coconut milk, agave, sea salt, and peanut butter and heat until warm and creamy. Garnish with a drizzle of agave or brown rice syrup and top with crushed peanuts and cinnamon.
Recipe Note: This dessert tastes exceptionally great with add-ins! Try stirring in a few semisweet chocolate chips, small bits of Medjool dates, and a little maple syrup for a super-indulgent treat! See it here at Plant Powered Kitchen!

This is a 20 second video of my daughter about a year ago, she fell asleep on her lunch… and of course it was Peanut Butter!