Vegan African Peanut Stew

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Breaking news internet world: Target is withdrawing from Canada. Here are 3 reasons why this is good, 3 reasons why this is bad, and 1 reason why I'm even mentioning it.

The good:

• Support local businesses! Shopping local diversifies our products (so we don't all have the same everything like those creepy GAP commercials from the '90s) and helps humans support themselves who actually live in our communities.
• Serves 'em right! 133 new stores in less than 18 months. Are you cah-razy!?!? No one should expand into a new market that quickly. It was cocky and now you've lost a billion dollars. 
• I'm just not a fan of the big box world. So there.

The bad:

• Where the crap am I going to get a half decent sports bra and a cute bathing suit for less than $20!?
• This whole debacle just made me mention my bra... I'm sorry. It was probably weird.
• So long cheap peanut butter
• *note there are also approximately 17,000 jobs disappearing, this also bad. Right up there with the sports bra and peanut butter.

Why I'm even mentioning it:

• The peanut butter. It gets consumed quickly in this household, and is a key ingredient in my new favourite meal - African Peanut Stew. And now I have to buy it at a regular priced store!?

I have been wanting to make this recipe for years. About 5 years, in fact. It was first and only other time I've eaten it, a friend shared some she had made and I thought it was the most delicious stew I'd ever tasted. Mostly because it doesn't really taste like stew. I don't have anything against stew, but it doesn't feature sweet potatoes and collard greens and peanut butter like this one does, so it obviously wins hands down.

I always had the notion that it would be difficult to make with lots of ingredients that I probably didn't have in my already fairly well stocked pantry. So every few months I would see some peanuts and think, hmmm I should make that stew. And then I wouldn't because I'd be concerned about the effort and the ingredients.

I'm laughing at my old self now because oh-boy-oh-boy is this a snap! It uses totally normal ingredients and it's really simple. It is also hearty and fresh and a touch sweet and savoury and just so, soooooo good.

Go stock up on peanut butter before all the Targets close and then make this!

Keep reading for the recipe!

Chocolate Cake with Peanut Butter Icing

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The beginning of December marks two thing in my calendar. 1. It's the time when I feel it is officially okay to snow, and 2. Other Half is ringing in another year of life. Snow is not a thing in southern China, but birthdays are and what's a birthday without cake? Not much, if you ask me. Which is why every December I roll up my sleeves, head into the kitchen and do my best to outdo myself from the year before.  And judging by the reviews from Other Half and the party goers that helped us celebrate, this one was a win.

I've spoken about this before, but Other Half is a peanut butter and chocolate fiend. The only combination that makes him happier is chocolate chip cookies and milk (there's definitely a theme to his food choices). And so each year I attempt a new twist on what I've done in the past.  One year it was a ice cream brownie cake concoction.  Last year it was this chocolate peanut butter "pie".  This year, it's a chocolate cake (with chocolate chips) and peanut butter icing. Neither element was too sweet and both were mouth watering-ly good on their own, the combo of the two put it over the edge. Yum!

Chocolate Cake with Peanut Butter Icing
cake recipe from: 5 second rule 

For the cake:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, melted about halfway
6 tablespoons sour cream
1 cup milk
2 eggs, at room temperature
1/2 cup mini chocolate chips

For the icing:

1 cup icing sugar (or more to taste)

1 cup peanut butter

1/4 cup greek yogurt

Directions:

1. Preheat the oven to 325 degrees. Grease a 9-inch round cake pan. Line with parchment.
2. Mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large bowl. 
3. Add the butter, sour cream, milk, egg, and mini chips. Stir until well combined and scrape into the prepared cake pan. 
4. Bake in the center of the oven for 30 to 35 minutes, until the cake is firm to the touch, a skewer withdraws clean, and the cake is just beginning to pull away from the sides. (NOTE: these are the bake time instructions from the original recipe - if you're like me and you're baking in a tiny oven that seems to be overly hot... check it after 10, it's probably done.)
5. Once out of the oven, allow to cool for approximately 5 minutes and then remove from pan and allow to cool completely on a wire rack.
6. While the cake is baking, whip up the icing by combing all ingredients into a bowl and mixing until well combined.  Taste tests are recommended but caution is necessary - this stuff is addictive!
7. Once the cake is completely cool, place one layer on a plate and ice with approximately 1/3 of the icing. Carefully place the second layer on top and cover with the remaining icing.
8. Over with sprinkles, stick in some candles and enjoy!

Peanut Butter Oatmeal Chocolate Chip Cookies

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Hey friends! I'm here today to share a recipe that I made up on the fly recently.  The goal was these chocolate peanut butter bars, but as I set out to make them, I quickly realized I was missing a few key ingredients....and so a cookie was born!

I'm mostly excited about this recipe because I can easily say it's the first baking recipe I've ever developed myself.  Cooking dinner rarely sees me with a cookbook because I find it much easier to adapt those foods, and while I grew up in a household with the mantra "baking is not an exact science" I was still aware that it was a science, and so while I'm comfortable adapting recipes and making some fairly grand substitutions/additions, I've never been fully comfortable just throwing the book out and going at it from scratch. But sometimes necessity dictates our actions, and on this day cookies were a necessity.

This cookie comes together quickly, is highly adaptable and bakes up in no time at all.  The combination of oats, peanut butter and chocolate chips creates a substantial chewy gooey goodness cookie that is slightly more addictive than is healthy, but totally worth every bite. It's all I can do to not sit on the couch and eat them all one by one while simultaneously feeding my new found "The Mindy Project" addiction.  It's good times folks.

Let's get to it!

Chocolate Peanut Butter "Pie"

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Ever wonder what happens when you move to China, don’t speak the language, and then contract a wicked virus like pneumonia? Yeah, neither did I. 

But I can now tell you, because it happened to Other Half, and it wasn’t fun. At all. What started as an innocent cough, quickly escalated into some wild inflammation in the lungs, which led to weeks of exhaustion, a lot of missed classes and too many trips to a Chinese hospital to receive antibiotics via IV twice daily. Slowly, slowly he’s coming around to the healthy side of life, but with a too heavy work load, an environment that’s more polluted than the body is used to, it hasn’t been easy. What a trooper, he deserves a cake, no? Well lucky for him, not only did he pull through like a champ, he also had a birthday, which means double reason for cake! Yay!

Traditionally when it’s Other Half’s Birthday I would bake him up something gooey and sweet that involved chocolate and peanut butter.  Without access to a proper oven, it was time to get creative.  I still managed to pull off the gooey, the sweet, the peanut butter, and the chocolate with just a little ingenuity and some vague memories of no bake classics. After all, a Birthday isn’t a Birthday without some cake!

Cake is perhaps a bit of an overstatement here, it was really more of a… pie? Ish? It had two layers, that I know for sure, but neither of them were traditional cake, or pie.  Working with what I had on hand and access to (which we know isn’t much) I sort of dreamed up this concoction and hoped for the best.

To start we have a layer of pseudo no-bake chocolate oatmeal cookie, and then we add a layer of whipped peanut butter creaminess. Combined it made a decadent, and rather delicious (if I do say so myself) Birthday treat.

If I were to make this again I would adjust a few amounts of certain things here and there (which is how I’m presenting the recipe below – adjustments made) as I found the bottom chocolate layer a bit too wet, and the top layer could have used a more traditional icing sugar (didn’t have).  

At the very least, China is forcing some creativity out of me, and if the results are like this, then I'm not complaining!

Chocolate Peanut Butter "Pie"

all measurements are approximate as this was a very little-bit-of-this-little-bit-of-that recipe!

For the base:

1 1/2 cups of oats

1/4 cup of whipping cream

1/2 cup of unsweetened cocoa powder

1/3 cup of sugar

1 tsp vanilla extract

1/4 cup butter

For the topping:

1 cup smooth peanut butter

 1/2 cup of whipping cream

1/3 cup icing sugar

Directions

1. In a saucepan over medium heat melt the butter and add in cream, sugar and vanilla
2. Stir in cocoa powder, when combined, mix in oats and cook for a couple minutes until softened
3. Pour mixture into a greased pie plate - spread evenly and place in refrigerator while preparing the topping
4. In a medium bowl, using either a stand mixer or hand mixer, whip the cream and icing sugar until you have a light whipped cream texture (will take a few minutes)
5. Fold in the peanut butter to the whipped cream mixture until fully combined
6. Spread evenly over the base layer and refrigerate until both layers have set (about 1 hour)
7. Enjoy!

Chocolate Peanut Butter Bars

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Zorra knows a good thing when she sniffs it

Welcome, friends! May I introduce you to your next obsession?

Bread and butter. Milk and cookies.  Peanut butter and chocolate.  Some things just belong together.

If I ever ask Other Half what kind of sweet treat he wants, he only ever responds with two things. These cookies or these chocolate peanut butter bars.  Without a doubt, it will be one of these two things.  And really, I can't blame him, both of these recipes are classic combinations.

Like many, my introduction to the glory that is the combination of chocolate and peanut butter was the humble Reese's Peanut Butter Cup.  I used to eat them a different way every time.  Sometimes, I would eat all around the edge and save the middle, other times I would do the opposite. Sometimes I eat it as slowly or as quickly as possible. It was a fun food. 

This recipe may not look like a peanut butter cup (I don't have that kind patience), but it sure tastes like one. And I'm having just as much fun eating them!

Curbing Cravings: Banana Chocolate Peanut Butter Smoothie

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As this blog develops over time you will quickly learn that I have a serious sweet tooth.  Chocolate, Vanilla, Butterscotch, Lemon, Raspberry, Coconut, I don’t discriminate - I love all desserts.  They don’t all love me, but I don’t care, I will gobble them up and force them to love me, it’s just how I roll.  Luckily, I also care just enough about my own health that I understand the meaning of “everything in moderation” and can stick to it as a general rule of thumb.  

This recipe is for those days when i need a sweet treat, but I’ve already had several sweet treats. You know what I’m talking about.  Maybe I went berserk on the dessert buffet of my dreams the day before, or maybe i had french toast with caramelized bananas and pure maple syrup for breakfast. Either way, my body knows.