Friday, August 21, 2009

Happy Baby Stella!! and Peanut butter chocolate pillows

So yesterday, we had a shower for Stella. Who is very cute and very pregnant right now. It was a great time, made even better by the friends who came into town.

Now, while the boys swear they had a better time at the Sweetwater Brewery tour, we had a pretty good time ourselves at Stella's shower.

For the shower, believe it or not, I was asked to make some desserts. I began looking online for some gluten free, nut free, vegan desserts, to try to accommodate all of our various diets and ran across these:

Peanut Butter Chocolate Pillows

Totally SWIPED from Post Punk Kitchen and de-veganized by yours truly, since the peanut butter kind of put an ixnay on the veganay, and the nut free for that matter.
besides, I can only have so much vegan in my life

Peanut Butter Chocolate Pillows
makes 2 dozen cookies

Chocolate dough:

1/2 cup butter

1 cup sugar

1/4 cup honey

3 tablespoons half and half

1 teaspoon vanilla extract

1 1/2 cups gluten-free flour with xanthan gum

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt


3/4 cup peanut butter

2/3 cup confectioner’s sugar

2 tablespoons half and half

1/2 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder baking soda and salt. Mix to form a moist dough. Chill for an hour.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, half and half and vanilla to form a moist but firm dough. If peanut butter dough is too dry add a little more half and half. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls, my small cookie scoop worked well for this. Scoop a generous tablespoon of chocolate dough, I used my bigger cookie scoop, flatten into a disc in the palm of your hand and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container.

Very stellar, if I do say so myself. Now back to my mission for a gluten free, nut free, vegan dessert, preferably chocolate. I am currently experimenting with brownies and will post soon about my adventures.

1 comment:

Jess P. said...

That's an easy one to veganize... no eggs so I'd just swap out the butter for Earth's Balance buttery spread.