Tough Week, Eat A Treat

The silence around these parts has been next to unbearable. Just between us, I needed a little bit of time to myself. With the new year, comes new resolutions, and a brand new inspiring to-do list. 2015 is going to be the year of change, I feel it in my bones.

So far, January isn't treating me all too well. It's been rough. I started it sick as a dog, hacking up a lung and struggling to get out of bed in the mornings. When the cold left, a new sweeping illness stormed in, and I'd be lying if I said it wasn't messing with my head.

Honestly, I'm sad. This week, if not the last eighteen days, meaning this year, has been a tough one. I have been dragging myself through them, not really participating. Under the weariness and nausea, I feel as though I've lost track of who I am, which is rather unfortunate because it took a good solid year of being alone to figure that out. For some reason, I feel as though I have been compromising myself a lot lately. It's left me unsettled.

So, this journey is beginning again. The one where I find my soul again. Goodness, it sounds so tedious, I simply don't have the energy to do this all over again. This morning I took the first step, though. A walk in the rain with the hounds. Then, I baked something. I created something. A treat.

Treats help cope with the things we cannot change today.

Strawberry Cheesecake Bites (Vegan, of course)

Makes 20

Preheat oven 350°

Ingredients:

Crust:

5 Tbsp - Earth Balance Margarine

1/4 Cup - Walnuts

1/2 Cup - Flour

1/2 Cup - Brown Sugar

Filling: 

4 Ounces - Faux Cream Cheese (I used Tofutti)

1/2 Cup - Plain Coconut Yogourt

1/2 Cup - Sugar

2 Tbsp - Pineapple Juice

1 Tsp - Vanilla

6 - Fresh Strawberries

3 Tbsp - Minute Tapioca 

2 Tsp - Egg Replacer (just the powder, not mixed with water) 

1. Preheat oven to 350 and line a 8X8 pan with parchment paper. In a food processor, blend Earth Balance, walnuts, brown sugar and flour. Once it is course, press down into your prepared pan. 

2. Bake in the oven for 15 minutes. 

3. While the crust is baking, mix cream cheese, yogourt and sugar in the food processor. Ensure to use a spatula to press down the sides. 

4. Add the rest of the ingredients and blend all together. 

5. Take the crust out, put the filling in and bake for another 25 minutes. 

6. Remove from oven and chill in refrigerator for 1-2 hours, until it has set. 

Now, these are delicious, but certainly not good for you. You also have to keep them refrigerator afterwards, or at least that's what I am doing. 

They are divine, though. 

Wordy Wednesday - And A Recipe

Rough days can only be resolved by something delicious. I bake to relieve stress. Not to excellent for the waistline, but it keeps the Sidekick happy ... ish. Before I've even had a chance to type this post he's already downed three of my new creation.

The word: Heavenly

This could even apply to the band (the British one, of course) and their twee-pop-alicious melodies. But alas, I am actually talking about the delectable recipe I crafted this evening. Chocolate Peanut Butter Cups. No, not quite like Reese's. Some might even say they are better. Some being me, and the Sidekick. He has to agree with me or else the deliciousness will stop.

The word 'heavenly' is enjoyable to me, especially when describing things I love, like hot baths, cool beds, and edibles that make my thighs bigger.

Because I am a sharer, here is the recipe for these (vegan) treats.

Heavenly Chocolate Peanut Butter Cups

Makes 12

Preheat oven to 350

Ingredients:

1/2 Cup - Melted margarine (Earth Balance for the win!)

1 Cup - Sugar (white)

1 Tsp - Vanilla

1 - Flax Egg (1 Tbsp ground flax to 2 Tbsp warm water)

1/2 Cup - Peanut Butter (creamy or crunchy, it doesn't matter)

1 1/2 Cups - Flour

1/2 Tsp - Baking Soda

1/4 Tsp - Salt 

3/4 Cup - Chocolate Chips 

1. Before you start, spray down a muffin tin with cooking spray. Melt margarine, then combine with peanut butter, flax egg, vanilla and sugar. Here's where I always dip my finger in to taste. It never disappoints. 

2. Add salt, baking soda and flour. Combine, but don't over mix. Over mixing is bad. Not sure why, but that's what I've gathered from all these years of baking. 

3. Stir in chocolate chips.

4. Divide the dough evenly and put into the muffin pans and pat down.

5. Bake at 350 for 15 minutes. Watch them, though. Ovens are finicky creatures and if yours bakes faster you might burn them. Take them out. Cool them for ten minutes, then remove from the pan. If you are having troubles getting them out, just slide a knife around the cup and dump it upside down on a cooling wrack. 

Here's a secret that I haven't shared before. Put all baking into a container right away and put the lid on. It will prevent them from getting too hard. It's a little trick I always find helps in the quality of my baking. 

Now eat them. Tell me they aren't heavenly. I dare you.