For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
After the success I had making healthier cookie dough fondue, I decided to apply those healthier adaptations to my favorite truffle/candy = buckeyes! And a good thing I made these babies healthier because with the stress I am afflicting upon myself this weekend in anticipation of my defense on Monday, I am shoveling more of these into my face than usual. I used coconut oil instead of the butter and dark chocolate instead of semi-sweet. I didn’t substitute the powdered sugar but I did reduce it by 1/2 cup as the coconut oil hardens more than butter when cold.
I also purposely didn’t dip these perfectly in order to emulate the true irregular characteristic of the buckeye nut. You see, not all truffles need to be perfect and pretty, so long as they taste awesome, which these do. I didn’t miss the butter at all and I’m already a big fan of peanut butter and dark chocolate together. Whether you are a buckeye fan or just a pb+c fan you’ll definitely enjoy these, and their sneaky healthier attributes.
Vegan recipe on football Saturday? No I have not lost my mind on the day when many football fans are out tailgating and cooking meaty goodness. But this recipe is for breakfast in preparation for all the other football activities. Especially if you are a buckeye fan, or just a lover of all things pb+c. Or even a football hater (we can still be friend) who loves breakfast. September is national breakfast month after all.
These pancakes were originally called peanut butter cup pancakes, but to me they look like flattened buckeyes with the circle of peanut butter in the middle, just like the eye of a buckeye (commence eye of the tiger chorus now stuck in my head) so hence the renaming to buckeye pancakes. I did still top them off with chopped peanut butter cups which get a little melty from the heat of the pancakes. Yummy.
They are also topped off with peanut butter syrup. Oh yea, I said peanut butter SYRUP. You will want to bathe in it but I don’t recommend it, so try to resist the urge. By the way, if you don’t have the ingredients to make these pancakes vegan there are notes in the ingredients list for non-vegan alternatives.
One year ago: Bacon and Broccoli Mac and Cheese
I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Welcome to the reinstatement of Peanut Butter and Chocolate Saturdays for this year’s college football season! Technically today is International Bacon Day, but I did not realize this fact until after preparing the recipe for today. Otherwise it would’ve been a PB+Choc+BACON recipe. But I digress.
I am not sure what it more exciting, the prospect of watching college football all day every Saturday, or having an excuse to whip up baked goods involving the best food combination ever? Today I have the honor of being a bridesmaid in one of my best friends’ wedding and therefore will not be partaking in the day’s football festivities, but I will have an emergency stash of buckeye candies with me. It’s in Cleveland, OH after all, totally acceptable to bring a stash to the wedding.
To kick things off, I am sharing a layer cake with you today. Inside it is a malted marble cake, which gets frosted with a malted peanut butter frosting, with some crushed peanut butter malt balls in the middle layer, and topped with even more peanut butter malt balls! It that enough malt for you? My cake decorating skills still need some work, but hey you gotta make layer cakes to get better at them.
Oh and my Ohio State Buckeyes are pre-season ranked #2 in the AP poll. Kind of makes me nervous since we were ineligible for a bowl game last year, and therefore didn’t get a true feel for how good we were last year. Regardless I’m sure it’ll be an emotional season like always. After all we’re not crazy, we’re nuts! Hah ha, I crack myself up.
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
One year ago: Apple Blackberry Pie