Monday, June 29, 2015

Sweet Treat

Last week, I made a simple recipe for peanut butter fudge.
It was not sticky sweet and was "different" but we were both satisfied by it.
Note: we both like banana and pb - so we didn't mind the combo.
It was creamy like fudge and though we could have eaten the whole batch,
we were content with just a small piece each night.
I made it in a plastic dish the first time and then cracked it trying to cut my fudge - DUH!
Probably a bread pan or something smaller than an 8x8 Pyrex would work well.
The recipe could also use palm shortening for the the coconut oil which I may try next which may keep OK in the fridge and be easier to eat at room temp.

Peanut Butter Fudge
1/2 cup peanut butter
 1 large banana 
1 tsp pure vanilla extract
1/16 tsp salt
2 tbsp melted virgin coconut oil
2 tbsp pure maple syrup
Combine all ingredients in a mixer until completely smooth.
Scoop into a parchment-lined glass container OR candy molds OR mini cupcake liners.
Freeze until firm.
Due to the melty nature of coconut, this fudge is best stored in the freezer.

This Week's Menu

Sunday: Chicken Fajita
Monday: Spanish Fried Rice
Tuesday: Tilapia
Wednesday: Stuffed Peppers or Spanish Rice
Thursday: Flat Bread Pizza with Grilled Veggies
Friday: Picnic - Avocado Egg Salad and Flat Bread
Saturday: Turkey

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