Chocolate Peanut Butter Cups

For the last couple of years, these have become a family favorite. They are quite easy to make and fun to do with the kids. One would think living in Canada it would be a breeze to find Maple Sugar, however, not so the case for this gal. Trader Joes is the best place- price wise, but probably most wholefood stores carry it, just not when I’ve come by. If you don’t happen to have maple sugar, or can’t find it, sucanut does the trick.

Chocolate Peanut Butter Cups

Inspired by The Kind Diet

1/2 cup Earth Balance Butter
3/4 cup crunchy peanut butter (I use smooth, unsweetened, unsalted)
3/4 cup graham cracker crumbs or 12 graham cracker squares,processed fine
1/4 cup maple sugar or other granulated sweetener
1 cup chocolate chips, or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped and toasted pecans, almonds, or peanuts

How To Play:
Line a 12 cup muffin tin with paper liners. Set aside. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham crackers crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. At this point, I put the muffin tin tray in the freezer to set.
While setting, combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving- or in the freezer, if you can’t wait like me.


Thinking outside the box, the lunch box, that is…

Can somebody say, “Pressure?!” Sheesh. Just when I thought everything was in order and fine, with all this back to school hoopla, I didn’t realize there was going to be a new unforeseen issue, that issue being what everyone else is eating for their lunch. I am a child of the 1980’s. I remember wagon wheels, twinkies, fruit roll-ups, super socco, and hickory sticks. I was a child who ate with great liberation until I was 11 years old and was hit with huge health issues that resulted in a crash course dietary change overnight. I lived on tinctures, vegetables, whole grains, and the odd fish, here and there. No more sugar, bread, and red meat. I was a sad bear in my 6th grade class. I learned to adapt. When my intestinal issues were better and my skin cleared, I ended up reintroducing sugar, meat, and bread back into my diet, but within reason. I guess I just assumed that my kids would want to eat like me, because why?-I have it all together, not exactly, but it is what they have grown up with. Now I am faced with letting go of my ideals, and trusting that they, themselves, will make choices, yes, even at such a young age, that will be of benefit to their health. It’s tricky. 1 is telling me what other kids have in their lunch, that she has never had before, she doesn’t seem upset by it, I did buy yogurt tubes for the first time this week…is it okay she has never had gum, soda, a wagon wheel or twinkie at age 5? I don’t want to keep her in a bubble, I just want her to think outside the box.

Radicchio Pizza with Truffle Oil

Have you ever had or used Truffle oil?  I hadn’t, until I made it my great quest to find it and then impulsively buy it. I have been wanting to make this pizza for some time and when I finally did, I wasn’t sure what I thought, until I made it again, with less truffle oil and more mozzarella. MMMM! I often tell my sister that I can eat the same thing over and over again, I know she doesn’t like to do that, and many others are the same. I love this for dinner and then for lunch the next day. It is super easy, quick, and convenient for the busy. I know the season I ‘m in is quite full, but so many of us mom’s or non-mom’s are all in the same boat.  We have deadlines, appointments, full agendas and the same 12 hour days as the next.  When 3 was born, it was not uncommon for me to say, “I just need more time, there is not enough time to do the things I need to do!” This meal has become my time saver.  I hope you like.

Radicchio Pizza with Truffle Oil

Inspired by The Kind Diet

1 large head of Radicchio
Olive Oil
Fine Sea Salt and fresh ground Pepper
White Truffle oil, to taste (I use 1/8 tsp)
shredded mozzarella cheese
1 fresh whole grain pizza crust

How To Play:
Cut the radicchio in half, then slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, pepper, and truffle oil. Preheat the oven to 415 F. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden, but not crunchy. Scatter the dressed radicchio over the pizza crust, sprinkle with cheese and return to the oven for another 3-5 minutes, until the radicchio is warm and just starting to wilt, and the cheese is melted. Serve immediately.


Aging in style…but am I?

I am driving my grandma’s 1991 Lebaron and lo and behold, there is a cassette tape. We currently are listening to the only tape we have in the car right now, Sheryl Crow’s first album, because I have a feeling my old mix tapes would not be kinder appropriate. I remember when my mom had bought this tape. We had just moved to Prince Rupert, from Germany. She had turned 40 and Sheryl Crow was just new on to the music scene. Now my reality is, 40 is only 7 years away from me.  What the heck? It feels like maybe 5 years ago my sister and I were rocking out to “All I wanna do is have some fun…” Well, now it is my turn, I am the mom driving with the kids in the back screaming at the top of their lungs. I have come to realize there is no escaping the inevitable, I am aging and I am doing it in 90’s style, in more ways than one.