So first off, news of the week, Podcamp hits Halifax on Sunday (well Alderney in Dartmouth).
Thanks to my friend and co-worker Rebecca for turning my eyes to this beaut, I can’t tell you how excited I am. I am hoping to catch a few sessions on wordpress blogging, pod casts among other social media seminars. I’m not going to lie either, I’m looking forward to an amazing looking lunch by Local Source! What vegetarian doesn’t get excited about locally sourced food and portobello sandwiches? You tell me right now! Well maybe if ya’ll are lucky and I can stand to withhold devouring it totake a photo for you!
In other news, have you ever had one of those madding moments where you are in your pjs on your couch with the craziest food craving?
Just to be clear we are on the same page……you aren’t necessarily hungry, just crazed and in need of the perfect thing to nosh on. It soo overcomes you that you either run into the bedroom and put on clothes to get to the closest store/restraurant OR run to the kitchen and concoct the closest fascimile of your craving; a food Frankenstein with the ingredients you have on hand.
Some times it’s sad, and you should be ok with that, not everything is going to be perfect all the time. But other times, oh man, it works and you just made something THIS good!
In case you are so mystified by the thought of this merger or maybe you are still not clear but I’d like to announce that peanut-butter pretzel balls and brownies had a baby!
This is their story:
Peanut buttter ball Brownies
For the peanut butter pretzel balls
- 1/2 natural peanut butter
- 1/4 cup of crushed pretzel sticks
- 1 tsp pure vanilla extract
- 1/4-1/2 cup of icing sugar
- a sprinkle of salt
For the brownie batter (original post here)
- 1/2 cup canola oil
- 1/2 cup maple syrup
- 1/4 cup soymilk
- 1.5 tsp vanilla
- 1/2 cup unbleached white flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1/2 cup cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
Preheat oven to 350 degrees F.
For the peanut butter pretzel balls mix all ingredients except the icing sugar together in a small bowl. Add the icing sugar a few tablespoons at a time and mixing well. The dough will be a little stiffer than you normally expect in pb balls, they will be baked so in order to retain their shape this is a good thing. With a teaspoon and your hands, roll dough into balls a little bigger than a marble and space evenly in a prepared 8″ pan. You should get about 12- 16 miniature pb balls. Set pan in freezer.
For the brownies, add the oil, maple syrup , soy milk and vanilla to a medium bowl and whisk to combine. In a separate bowl mix together flour, cocoa, sugar, baking powder and salt. Fold the dry ingredients into the wet mixture with a rubber spatula, trying not to over mix.
Put the batter in the non-stick pan carefully over the pb balls, try to spread it out as evenly as possible.
Bake for about 25-30 minutes. Be careful not to over bake and even thought it’s hard, let them cool before cutting. Serve with a cold glass of almond milk or warm hot cocoa.