Top 7 Posts of 2012

Ok. It’s January 13, and I have yet to post anything this year. That’s bad. Bad, bad, bad! I’ve been a bad blogger, and for that I apologize. Sincerely.

One of my goals for 2013 is to blog more often. I’m off to a very good start. Bad blogger!

I could list all of the reasons I haven’t been blogging, but all you have to do is go back a few months and you’ll see all of the reasons. Sometimes my real life gets in the way of blog life. And sometimes they cross paths. Right now, they are on separate paths, and my real life is winning. I’m teaching 10 classes this semester between two schools, both of which are about an hour away from home. (But only about 30 minutes away from each other, which is nice.) And, since school just started last week, I haven’t gotten used to my new schedule yet. But, as soon as I do, I’ll have some time to create new recipes and share all of my veggie adventures with you 🙂

To get the ball rolling on 2013, though, let’s take a look at 2012 one more time. Here are the top posts from 2012…

#1: Cookie Dough Balls: This was by far the most viewed post last year, and rightfully so! These are delicious! I still make them often, switching up the ingredients.

#2: Butter Pecan Balls: Again, super delicious! I just made a batch of these over the holidays, and they were gobbled right up. So good! And so easy 🙂

#3: Super Simple Double Chocolate Peanut Butter Balls: These dessert balls really are super simple. The simplest! Just throw some PNB, cacao (or coco) powered and your favorite sweetener in a bowel, vanilla if you want, mix to combine, and roll into a ball. You can make a batch of these in a few minutes and be on your way to dessert heaven. They also freeze well, but there probably won’t be any left to freeze 🙂

#4 Raw Zucchini Bread: This was one of my first attempts at raw bread, and one of my early uses of the dehydrator. Great way to use up all of that summer zucchini!

#5 Brownie Dough Bites (plus Cake Batter Balls): Who doesn’t love brownies? And, who doesn’t love easy to eat and travel with brownies? And cake batter, well, ’nuff said.

#6 Peanut Butter Banana Muffins: I ate some many of these last fall that I should be sick of them. But I’m not. I haven’t made any in a while, but I’m pretty sure there will be peanut butter banana muffins in the oven this week. Oh yah!

#7 Grain Free Double Chocolate Mocha Cookies: I just made these two days ago. I was craving cookies and had all of the ingredients in the house. Too good to pass up! And too good not to eat up 😉

Grain Free Double Chocolate Mocha Cookies

Super Simple Double Chocolate Peanut Butter Balls

I’m almost embarrassed to post this as a recipe – it’s that simple!

Super Simple Double Chocolate Peanut Butter Balls

1/2 c White Chocolate Wonderful Peanut Butter (or any other nut butter of your choice)

2-3 TBSP (heaping) cocoa powder (I used raw cocoa powder)

2 TBSP maple syrup

1 tsp vanilla extract

dash salt

Combine everything in a small bowl. Mixture should be crumbly. If it’s not dry enough, add more cocoa powder. Form mixture into small balls and store in the freezer. My batch made 8 medium sized balls.

The flavor is a very dark chocolate, but neither the chocolate nor the peanut butter overpowers the other.

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I’m sharing this recipe with the readers of…

Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free

Allergy Free Wednesdays @ Real Food, Allergy Free

Wellness Weekends @ Diet Dessert and Dogs

Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery

Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook

An Almost Raw Dessert

To go with my raw kale salad, I also made an almost raw dessert. It was only almost raw because I don’t have any raw cocoa powder (yet!).

The original recipe for the Chocolate Cashew Tarts only made two tarts, but I thought that might be a little bit much for me (in calories and richness), so I made mine in mini muffin tins. I had to make a double batch of the chocolate cream (and there was  a little left, which I was ecstatic to eat directly from my finger the blender cup.

The flavor of these tarts is amazing. I can’t believe how decadent they are. Even with a pretty significant amount of maple syrup (I can’t use agave, so again, not raw with the maple syrup), the sweetness of this dessert doesn’t make me crave more sugar. I’ve been noticing lately (thank you, holiday baking season!) that processed sugar REALLY makes me crave more sugar. (That and processed, white flour.)

I didn’t run the numbers on these little babies, but I’m sure they don’t come at calorie bargain. They are really, really rich, though, so you definitely don’t need more than one!

The one thing I will do differently when I make these again (yes, I will be making these again!) is to use more raisins (or dates or prunes) in the “crust.” Mine was too crumbly and not nearly sticky enough. It barely stayed together on most of the tarts. I’m guessing the original recipe assumes you’ll eat the tarts with a fork, but I prefer my fingers 😉