PEANUT BUTTER BOMBED.

I made a Peanut Butter Bomb Cake for Daniel for his 18th birthday.Inspired by Vegan Treats,obviously.Which btw is amazing,but not here in Vancouver.So I made a double layer chocolate cake(with choc chips)with peanut butter mousse in the middle,on the sides,and in balls on top.It was a but hard at first to get the balls of mousse nice and ball-y on top,but it worked out.And then a crap load of ganache from the vctotw recipe.I think I made 2.5 batches of ganache.I also added some crumbled peanut butter oatmeal cookies(vwav)in a crevice on top and that was coated in ganache,too.So there was a nice crunch in a couple of spots.My grandma loved it.And so did Dan.Well,he did ask me to make this particular cake for him,so i'd expect he'd like it.Dad and Patrick both had big pieces too,which made me so happy since last year Patrick only ate the ice cream cake I made Dan when I lied and said it wasn't vegan.That was funny,Daniel only had one piece and planned on eating it the next day when he got back from Bowen Island but Sarah and Ryan had eaten all of it.ANYWAYS,this is the peanut butter bomb cake I made and i'm very proud and it's delicious.I wish that I had had Danielle Konya's genius idea to create this cake,but oh well.

money shot.





Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies from Vegan With a Vengeance.Possibly my favourite cookies ever?



Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies

2 cups all-purpose flour
2 cups rolled oats
2 t. baking powder
1 t. salt
3/4 cup canola oil
3/4 cup natural crunchy peanut butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup vanilla soy milk
2 t. vanilla extract

1. Preheat oven to 350F. Lightly grease two cookies sheets.
2. Toss together the flour, oats, baking powder, and salt in a medium mixing bowl. In a large mixing bowl, mix together the oil, peanut butter, sugars, soy milk, and vanilla.
3. Add the dry ingredients to the wet and mix. The dough should be very difficult and moist. Pack a 1/3-cup measuring cup with dough, pop out and roll into a firm ball. Flatten just barely on a prepared cookie sheet, spacing the dough balls well apart. Lightly grease the bottom of your glass; press the cookies to flatten to a 1/2-inch thickness. Bake for 12-15 minutes till cookies have puffed a bit and we lightly browned. Allow to cool for at least two minutes before moving off the cookie sheet.

From Vegan with the Vengeance.