Peanut Butter Popcorn Balls (PB squared)

Hello! Time for another Halloween-inspired post! After all, it’s less than two days away!

I have no idea what I am going to be doing on Halloween night. I won’t trick or treat for candy I can’t eat (unintentional rhyme right there). Also, I am probably a little too old to trick-or-treat. This is probably good, because when I was younger, I was a CRAZY trick-or-treater. I probably ate 2 or 3 king-sized candy bars and lots of little candies during and after trick-or-treating. Then I proceeded to spazz out. For example: in fifth grade, I had a sleepover on Halloween but I didn’t sleep because I was literally bouncing off the walls.

However, passing out candy is still fun (which is probably what I will end up doing) because you get to see cute kids wearing classic/ adorable/ scary/ innovative (choose one) costumes!

A great snack to enjoy while giving candy and other treats to younguns is peanut butter popcorn balls! They’re filled with fiber, so you’ll stay full and won’t be tempted to eat candy. They also taste yummy, especially if you love peanut butter (look at my blog name and you’ll see that I sure do).  Plus, they’re made with ingredients that you probably have on hand!

So without further ado, I present PB2!

pb squared

Peanut Butter Popcorn Balls (aka PB squared)

These treats are adapted from a recipe on the blog Keeping It Kind.

makes around 22 truffles

Ingredients

  • 4 and 1/4 cups popped popcorn
  • 1/2 cup smooth peanut butter
  • 1/4 cup agave syrup
  • 1 cup (vegan) chocolate chips
  • peanuts to top the balls

Directions

  1. Combine the peanut butter and agave.
  2. Add this mixture to the popcorn and use a spatula, a stand mixer, or handheld mixer to mix everything together.
  3. Line a baking sheet with wax or parchment paper. Get your hands wet and then shape the popcorn mixture into small balls (think ping pong balls).
  4. Place the balls on the baking sheet and freeze or refrigerate until hardened (15 to 30 minutes).
  5. Just before you pull the balls out, melt the chocolate in a double broiler or a microwave (if you’re lazy like I am).
  6. Then take out the balls and dip each ball into the chocolate using a spoon to coat it. Or you can just spoon chocolate on top of each ball. Add a peanut to the top of each ball. When all of the balls have been coated in chocolate, put them back in the fridge/ freezer.
  7. When the chocolate has hardened… bon appétit! Keep these babies in the fridge/ freezer. They are best eaten within 24 hours because the popcorn starts to get soggy afterwards.

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I hope you have a fun (and safe) Halloween!

xx Ellie

Butterfingers and Candy Corn

Happy almost Halloween ALREADY!

Where the heck have September and October gone? It seems like just last week, school started and summer ended. Now my school year is about a fourth of the way done! Craziness!!!

The end of October brings a fun and sugar-packed holiday: Halloween. Halloween can be a hard time for vegans. CAN BE. It doesn’t have to be, though, because we can make our own candy! Now there are also vegan candies on the market for those who still want the feeling of unwrapping a package to find a sweet gift inside (see here for a guide to vegan candies)! Believe it or not, packaged candies such as Smarties, Airheads, and Mambas are vegan. Candy lovers rejoice! If you’re vegan but missing chocolate candy (like moi), have no fear, because vegan Butterfingers are here!

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Creamy, crunchy, nutty… these bars taste exactly like Butterfingers! Believe me, my non-vegan mom whose “special treat” is a Butterfinger flurry said so.

100_3169I am so happy to have come upon this recipe by one of my favorite bloggers, Chocolate-Covered Katie. I had fun making and eating (of course) these babies! Katie made 12-16 Butterfingers, but I made 24!

The recipe is here

What is great about these bars (besides the fact that they are vegan!) are that you can eat way more of them than regular Butterfingers. Original mini Butterfingers come in at 160(!) calories a piece (I didn’t realize how many calories I used to eat on Halloween!), but these babies are only about 75 calories a piece! This means you can have more than 1 and not feel guilty! These bars also have less sugar and fat in them than the original, but  the fiber has been amped up. YAY healthiness!

This whole weekend I had fun making Halloween candy. I also made candy corn (recipe also from Chocolate-Covered Katie). Be warned: If you don’t like coconut, don’t eat the candy corn. Or, just make the candy corn with a different type of nut/ seed butter (but it won’t be super colorful). I personally don’t love coconut, so next time I would use peanut butter (which I obviously love: look at my blog name). I froze the candy corn after I made it which helped firm it up.

Recipe here

This coming week (before Halloween on Friday), I plan to make vegan Twix, Snickers, and Crunch bars! I will also post my recipe for Snickers cupcakes!!!

Happy (almost) Halloween!

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Halloween makes me happy!!!

xx Ellie

Carrot Cake Rawkies

I love carrots. I eat them every single day. I’m not kidding. A fun way to eat them is in dessert! Desserts with fruits and veggies in them are awesome because they taste yummier than raw veggies, but they are just as (or almost as) healthy!

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100_3146Cookies are called cookies because they’re cooked. These babies aren’t cooked, so they technically can’t be called cookies. So what should they be called? Rawkies, of course! These rawkies are healthy but you wouldn’t know it. They don’t even have to be for dessert! They can be eaten any time of the day.

They’re full of good-for-you nutrients that your body needs like vitamin A (from carrots), magnesium (from dates), iron (from oats), and good fats (from coconut and walnuts). Your body and your tastebuds will thank you for making these! I made these in celebration of passing my driver’s test and getting my driver’s license! YAY! Go ahead and make some rawkies in celebration something!

carrot

As you can see, I had some fun editing photos!

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Carrot Cake Rawkies

makes 16 or so

by Ellie Haun

Ingredients:

  • 1 and 1/2 cups rolled oats (to be made into oat flour) or 1 and 1/2 cups pre-made oat flour.
  • 1/2 cup coconut flakes
  • 1 and 1/2 cups pitted dates
  • 3 large carrots (or 10 baby carrots)
  • 1/4 cup walnuts
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup water
  • 2 tablespoons maple syrup

Directions:

If you are making your own oat flour, put the oats in a food processor and process until flour forms (about 1 minute).

100_3124100_3125 Then add in all of the other ingredients. Process everything until a dough forms (about 2 minutes). Then roll the dough into little balls and flatten them. The cookies should be about 2 inches in diameter. Sprinkle the rawkies with coconut flakes and enjoy! ingredients process Note: You can also refrigerate them to make them harder. You can also make them cookies by baking them in the oven at 350 degrees F for 6 minutes. Does anyone have anything big or small worth celebrating?

Have a lovely day!

xx Ellie

Adventures in Vegan Crêpe Making

Today is a good day for crêpes. But what day isn’t a good day for eating French pastries!?

I had never made a crêpe until two days ago. All that changed when my French teacher wanted me to try out the crêpe maker that she bought for our high school French club. The crêpe maker was pretty easy to use and took no time at all which was nice! It meant more crêpes could be made in less time!

I made vegan crêpes (of course) based off a recipe I found on the internet. It worked well! Today I am excited to go to the French club meeting after school where everyone will be enjoying crêpes made from the same crêpe maker I got to try out on Tuesday!

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Vegan Crêpes

based off this recipe

(I made 10)

  • 1 and ½ cups whole wheat flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 and ½ cups nondairy milk (I used unsweetened almond)
  • 1 tablespoon canola oil

Mix all the dry ingredients together. Then add in the wet ingredients. Whisk together. Plug in your crêpe maker and follow the maker’s instructions. I used a Cucina Pro immersion crêpe maker.

I spread batter onto the baking plate, then let it cook until the machine’s light turned off which meant the crêpe was done and ready to eat.

Then I flipped the crêpe maker upside down and the crêpe just fell off onto the plate I’d placed below it! I topped my crêpes with homemade strawberry jam, peanut butter, and homemade chocolate sauce (nondairy milk + chocolate chips). Any variety of toppings can be used! Examples of yummy toppings include, but are not limited to…

  • peanut butter or another nut butter
  • chocolate chips/ cacao nibs
  • jam
  • vegan butter
  • vegan Nutella
  • bananas
  • strawberries or another type of berries
  • powdered sugar
  • nuts
  • maple syrup

I put the extra crêpes in the fridge, where they’ll last for a few days. Heat them up before devouring ’em!

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Neapolitan crêpe!

xx Ellie

Blueberry Banana Sorbet

Happy hump day! I hope your week is going well thus far.

Earlier, I was craving something that was cold and could satisfy my sweet tooth. The solution? Blueberries and banana blended together to create a satisfying sorbet (can you tell I love to use alliteration?)!

If you’re super adventurous (or need to eat more veggies), go ahead and add a cup of spinach to the sorbet! You won’t be able to taste it, and it won’t even change the color of the sorbet. It’ll just add a few more vitamins and make the sorbet EVEN MORE healthy!

This is barely a recipe, which is nice! You can just go to your freezer, pull out some frozen fruit, blend it together, and enjoy! It takes 5 minutes or less. This is great when you’re busy, or if you’re just too lazy to actually make a full-fledged snack, meal, or dessert!

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Blueberry Banana Sorbet

Serves 1

by Ellie H.

  • 1 frozen banana
  • 1/2 cup frozen blueberries
  • 1/4 cup nondairy milk (I used unsweetened almond milk)
  • optional: 1 cup spinach or another leafy green

Simply blend the ingredients together in a high speed blender like a Vitamix. You will need to use the tamper to blend the ingredients. You might want to add a bit more milk, too, depending on how thick you like your sorbet/ smoothie/ nice cream. Scoop the mixture into a bowl with a spoon when all ingredients are blended together. If you want to make your sorbet even prettier, add some coconut, dried fruit, granola, or vegan sprinkles to the top of it. Then relax, enjoy, and be transported to a summer tropical blueberry paradise. This makes a great breakfast, snack, dessert, etc. that you don’t have to feel guilty about enjoying!

☆ Have a wacky Wednesday! ☆

xx Ellie

Chocolate Chip Banana Bread (vegan)

On Saturday, the grocery store was giving out free bananas. The bananas were free because they were “overripe.” I didn’t mind because FREE bananas.

Day = made.

bananas

I knew when I got them that I had to make banana bread. After all, it’s fall. And fall seems like bread season to me.

This bread is delicious. How delicious? Well, in the past two days, I’ve eaten 2 and 1/2 mini loaves by myself. I can’t help it! Banana plus chocolate is such a good combination. And people don’t even know that this bread is vegan or that there’s an abnormal ingredient in it! I brought some bread to school today to share with non-vegan friends and they loved it. When I told them that the bread had tofu in it, they were surprised, but didn’t mind because they couldn’t taste it. Don’t be afraid of the tofu: you cannot taste it and it adds some extra protein, which is always a plus.

This bread is a perfect breakfast, snack, or dessert. Actually, you can eat it at any time of the day or night. If you can’t eat all the bread within a few days, freeze it or give it to someone as a gift (and make their day by doing so).

Chocolate Chip Banana Bread cut

Chocolate Chip Banana Bread

Vegan, can be gluten-free with the substitution of gluten-free all-purpose flour instead of whole wheat or white flour.

Makes 6 mini loaves or 3 normal-sized loaves

by Ellie Haun

Ingredients

  • 6 very ripe bananas
  • 2 flax “eggs” (2 Tbs flaxseed meal + 6 Tbs water)
  • ½ cup to 1 cup sugar, depending on how sweet you like your bread
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 cups flour
  • 3/4 cup soft silken tofu
  • 1 and 1/2 cups semisweet chocolate chips (I use Ghiradelli semi-sweet)

Directions

  1. Make the flax “eggs” by mixing together the flaxseed meal and water. Cover this mixture and refrigerate for about 15 minutes to make it sticky and bindable.
  2. Preheat the oven to 350° Fahrenheit
  3. Mix together the bananas until they’re mush.
  4. Add the flax “eggs” and mix together
  5. Add the sugar, baking soda, baking powder, salt, cinnamon, and vanilla. Mix until just combined.
  6. Add the flour and mix until combined.
  7. Add the silken tofu and mix until combined.
  8. Add the chocolate chips and mix until just combined.
  9. Grease a mini or normal sized bread pan and fill 3/4 of the way full with batter.
  10. Cook for 40 minutes, or until no batter sticks to a knife if you stick it into the bread. Take the bread out of the oven, let it cool for 5 to 10 minutes, take it out of the pan, cut it, and ENJOY!

Have a fun day and treat yourself to some banana bread!

xx Ellie

Northern MI Photo Montage

This weekend, I went up north to my cottage with my family. I know this blog is technically all about vegan food, but in this post I wanted to show you some pictures I captured! I wanted you to see the beauty of northern Michigan. Enjoy these photos, which range from beach to wood to water scenes!

rocky beach

A great day for hunting (rocks, that is! They’re the only thing I’ll ever hunt.)!

Rocks Rock!

Look at these gems

My mom, my dog, and I love to walk the beach looking for Petoskey stones, the specialty stone of Michigan. They are fossilized coral. We also love to look for Leland blues, copper waste turned into beautiful blue stones, found only by my cottage. We also have fun finding crystals. I’m such a rock geek ☺.

Perfect Petoskey

Perfect Petoskey

Yellow

The dandelions were still blooming despite the cold

love

♥♥♥

FALL

so beautiful

My weekend consisted of walking the beach and looking for gorgeous and interesting rocks, hiking through the sunlit woods with my parents and a camera, and playing fun family tennis. It also included reading in front of the warmth of a fireplace, watching a movie (The Edge of Tomorrow. It was actually pretty good for an action movie!), and recipe making and testing. I hope your weekend was as joyous as mine! If not, you can always make next weekend awesome!

Harvest Sun

Harvest Sun

Joy

The tugboat called “JOY”. Can anyone guess where my cottage is from this picture!?

Falling Waters

Falling Waters

bananas

Tomorrow I’m going to share a recipe that I developed this weekend while at the cottage! Hint: they involve these babies.

Have a marvelous monday and check back tomorrow for a scrumptious recipe involving bananas!

xx Ellie