J Man is going through this “baby talk” phase. I get it. Miss Rae is learning to talk and she gets lavished with praise for saying “up, peas” instead of just whining that she wants to be picked up. J is a smart kid. She gets kudos for talking like that, maybe it will work for him too? Driving. Me. Crazy.
But it’s just a phase.
Matty B is going through an “eat nothing with calories” phase. He’s trying to drop a few pounds and is eating corn tortillas, lettuce and skinny cows, exclusively. People, don’t even get me started.
It’s just a phase.
Miss Rae is going through this “my way or the highway, I’ll kick and scream and it won’t be pretty, trust me” phase.
Oh wait. That’s life in general with my angel.
My phase is apparently chocolate peanut butter.
Just a few days ago I gave you pancakes and you can’t overlook my truffles in December. Not long before that there were chocolate peanut butter cookies and I’ve never been shy about my love for chocolate PB ice cream.
So if you look at today’s recipe and say “enough already!!!”, I get it. I’m there with you. I understand.
But I still can’t stop myself.
This recipe is adapted from The Edible Perspective, a blog with beautiful photography that I can only hope to achieve someday.
The original recipe is non vegan and gluten free. Thus, my tweaks were in the form of soymilk, fake eggs and carob, along with the transfer of regular AP flour for coconut flour, rice flour, etc.
The bones of the recipe are golden however, because even with all my changes, we were so pleased with the results!
Miss Rae’s response? “Mo peas.”
J Man’s response? “Mo peas.”
Matty B’s response? “How many calories in these?”
It’s just a phase…
Chocolate Peanut Butter Doughnuts
adapted from this recipe
1 cup AP flour
1/3 cup brown sugar
1/2 tsp salt
1 tsp baking powder
2 TBS applesauce
1/2 cup soymilk
2 tsp egg replacer
4 TBS water
2 tsp vanilla
1/4 cup peanut butter
1 cup carob chips
2 TBS peanut butter
2 TBS soy creamer
In separate bowls, combine wet ingredients (milk, water, vanilla, egg, applesauce) and dry ingredients (flour, sugar, salt, baking powder). Combine the two. Melt peanut butter and add it to the mix.
Bake in a doughnut pan at 350 for 18 minutes.
Meanwhile, make glaze. Melt carob chips and peanut butter in a microwave safe bowl in 30 second increments for 90 seconds. It will be thick. Add creamer and whisk until smooth. Drizzle over doughnuts. Let rest until chocolate has set.