Vegan MoFo Day 32:Peanut Butter Pudge!and recipe!

Peanut BUtter Pudge Bars.
Okay,it's November!
These are really sweet,fudgy,gooey,blondie-ish peanut butter bars.
Have you ever had a Rudy's Handbuilt Peanut Butter Goo bar?Well these are a lot like it.I think atleast.I've only had the goo once,at the last PGMG show in Seattle I ate it,and they're freaking awesome.They remind me of the toffee dark chocolate bars my mom used to make,which she made vegan,too.

1 cup ap or wwp flour
1 t baking soda
1/4-1/2 t salt(depending on how you like it and what peanut butter yr using)
1 cup rolled oats
3/4 cup brown sugar
3/4 cup sugar
1/2 cup vegan margarine
1/4 cup non dairy milk
1 t vaniller
1 1/2 cups peanut butter
1 to 1 1/2 cups chocolate chips/chunks



I made these last a couple days before the stuffed tricked out peanut butter caramel apples and had left-over ganache from the apples to I spread it intop of the rest of these.




preheat oven to 350 degrees F.
cream the margarine and the sugars,add the peanut butter and cream.add milk and vanilla,too.
sift in flour,soda and salt.
add chocolate chips and stir.
put into a greased 8x 8 square or 9 in round baking pan.
bake 25-30 minutes.
done.
eat warm or cool or with ice creams or with more chocolate on top.

i am never buying storebought ice cream again.or an ice cream maker.

home made vanilla bean ice cream.made using mimiccreme.with no ice cream maker.made in the blender.takes longer,but i got perfect texture.vegan and soy-free.with organic vanilla beans my dad got while working in uganda. last year.

i will never buy store bought ice cream again.so good.







seriously,probably the best vegan vanilla ice cream i've had.thought maybe the vanilla softserve at blossoming lotus was better...it's a tough call,and it's been a while.
i can't wait to make other flavours.like chocolate chip cookie dough.and cherry chocolate chunk.and cheesecake ice cream with actual chunks of cheesecake.yes.


No-Ice Cream Maker Vanilla Bean Ice Cream Recipe

to make this,this is what i did:
3 cups sweetened mimiccreme
1/4 cup granulated sugar
2 tsp vanilla extract
2 vanilla beans,scraped
a pinch sea salt

1.blend all thoroughly until very smooth in blender.

2.pour into ice cubes trays(i used 2.5)and freeze completely.

3.add cream mixture ice cubes back into blender and blend.a lot.until very smooth and creamy.stick blender in freezer about 2-3 hours.

4.it won't be completely frozen at this point,quite soft still.turn blender on again and whip/blend the mixture around until very smooth and creamy.will look like a super thick milkshake going round.

5.pour mixture into an airtight container(i used a plastic one that i bought something in bulk in once) and put in freezer.let freeze a lot.i left mine for about
6.5 hours and was good and frozen enough when i went to eat some.you can check earlier,but it might still be very soft.

this stuff is soo good.and it doesn't freeze rock solid-it freezes like good ice cream does,where if i apply a lot of pressure from the sides of the container i don't feel like my hand will break off.

i love you mimiccreme!
but do you think this might work as well with coconut milk/soy creamer?i might just try.

Peanut Butter Cinnamon Rolls-Recipe

Here's the recipe for the peanut butter cinnamon rolls from last week.wish i still had some:

RRF'S Peanut Butter Cinnamon Rolls

dough:
2 1/4 t yeast(1 packet)
1/2 cup sugar
1 1/4 soy milk
2 T flax whipped with 6 T water
1/2 cup peanut butter(smooth or chunky,both are yum)
1/4 cup non hydrogenated vegan margarine,melted
4 1/2 to 5 1/2 cups flour(light spelt flour works really well for these rolls,too,btw)
1 t salt(more or less depending on if your peanut butter is salted and if you like the salty sweer peanut butter taste)

filling:
1 cup packed brown sugar
1 3/4-2 1/4 T cinnamon(depending how cinnamon-y you like em)
1/2 cup peanut butter
1/4 cup non hydrogenated vegan margarine,softened/melty

-warm up the soy milk and add it to a mixing bowl with the yeast and sugar.mix and let sit for 5-10 minutes.
-add flax,peanut butter,margarine,flour,salt and mix well.you'll probably want to add margarine and peanut butter and flax first for easiest mixing.
-then knead for 5 to 15 minutes until you have a smooth and form dough.add flour as needed,and if you add too much,add more soy milk or water until the dough is the right consistency.
-set the dough in a greased bowl and cover and set in a (preferably warm) non-drafty place.let double in size,about 45-75 minutes about,but it depends on how warm it is and whatnot.
-after dough has doubled,punch it down and let it rest,covered,on a floured counter top.
-mix together the peanut butter and margarine for the filling.
-in a a separate bowl mix together the cinnamon and brown sugar for the filling.
-roll out the dough to a 16 x 21 inch rectangle.this is an approximate measurement.
-spread dough with margarine/peanut butter mixture,then evenly sprinkle with cinnamon and brown sugar mixture.there may be a lot of pb/margarine mixture,so if you have too much then spread it on the outside of the rolls too when you out them in the pan to double.
-roll up the dough tightly.cut into 8-12 sections,depending how big you want them.
-preheat oven to 350 degrees
-place in a 9x 13 inch baking dish or on a baking sheet.cover and let rise like before until about doubled.
-bake 15 to 20 minutes,or until slightly browned.
-let cool in pan on a cooling rack.pour icing over while still warm if you like.enjoy while warm,if you like.