Gold Bar Cookies~pg. 218

VegCookbookClub May recipes from Vegan on the Cheap by Robin Robertson:

A better name for these would be "PB & J Bars". Scrumptious!! I used peach preserves for the filling but I could see using strawberry jam or grape or.... Very easy to make since you toss the ingredients into the food processor. It calls for ground peanuts so I even ground those up in the food processor first.  We had a BBQ at my brother and sister-in-law's yesterday and I brought these along with Massaged Kale Salad and Creamy Tropical Fruit Salad. 

Peanut Butter Pecan Bark~pg. 205

La Dolce Vegan! Challenge:

I was craving something sweet; probably because I haven't been able to exercise and get my endorphins going (good excuse)! This was really easy to whip up and satisfy the sweet tooth and it didn't make very much either.

I used my double boiler so I wouldn't accidently burn the mixture. The recipe said to chill in fridge for at least an hour and then break apart. I don't know what the consistency of 'bark' is supposed to be but I just used a knife and sliced it into little nuggets of sweet deliciousness! Let's just say between my hubby and me these didn't last long.

Margo's Veggie Peanut Stew~pg. 116

La Dolce Vegan! Challenge:

My verdict:  Peanut butter should stay in sandwiches and cookies~not soups!

Jae's Peanut Butter Fudge~pg. 200

La Dolce Vegan! Challenge:

I really wasn't looking forward to making these for several reasons. 1-too much sugar (2 cups) ugh! and 2-my fear of candy thermometers and boiling hot sugar! I have never used one before but I finally conquered my fear and did it. They turned out kind of crumbly, probably didn't use that dang thermometer right. These are way too sweet, even for me, who has a sweet tooth. I'm sending these to work with my husband.

Banana Chocolate Peanut Butter Strudel~pg. 227

La Dolce Vegan! Challenge:

I tried just a little taste. I wasn't sure if the bananas were cooked enough for me since I'm allergic to raw bananas. I think my bananas weren't ripe enough; not much banana taste. I sent some home with my daughter and my husband ate the rest. This was too messy to make and now what do I do with the rest of the phyllo dough? At least I can refreeze it.  Not adding this to my 'sweets' list!

Nikole's Boss's Mom's Peanut Butter Chocolate Cake~pg. 248

La Dolce Vegan! Challenge:

Just what I love-peanut butter and chocolate!

The vegan cream cheese and peanut butter mixture swirled into the batter made this cake extra moist and delicious.

Lindsey's Peanut Butter Cupcakes~pg. 239

La Dolce Vegan! Challenge:

I don't know why these are called 'peanut butter' cupcakes. They were more like banana cupcakes; maybe because I used an extra large banana in mine. Either way, they were still great!

I think I better send these to work with my husband; too dangerous to have around the house!

Debbie's Peanut Butter Coconut Squares~pg. 203

Anything with peanut butter AND chocolate is fine by me!

I like this version because the addition of corn flakes and coconut along with the rice crispies gives it a richer flavor and better texture.

Matthew's Spicy Tomato Peanut & Kale Pasta~pg. 134

Vegan Culinary Institute La Dolce Vegan! Challenge:

Well, I'm sorry Matthew but you can keep this one. One word-blah! I need more flavor and substance in my food. I did get to use the rice noodles I had frozen and they worked really well. I like the texture of them. I just defrosted the noodles and ran hot water over them to heat  up before I added  to the sauce mixture. I used the alternate almond butter instead of peanut butter in the sauce.

I added some mushrooms that I had left over from the Cabbage Rolls which I just sauteed in Earth Balance margarine and garlic powder. It added some texture to this dish. I also sprinkled some gomashio seasoning on top to give it more spice. Now I just need to find a delicious recipe to use up the rest of my good organic curly kale!

Daniyell's Peanut Butter & Chocolate Bars~pg 204

Vegan Culinary Institute La Dolce Vegan! Challenge:

Can you say "Reese's?" Very rich and indulgent. The next time I make these (and there will be a next time!) I will line the pan with wax paper in order to get these babies out easier.