First off here’s a pic I meant to post in the beginning of March, but totally forgot in the mess that is my images folder
Anyway, I pretty much had the same breakfast today: a pear, Blueberry Raspberry Pancakes with applesauce, blueberry sauce and maple syrup.

And now onto the birthday baking. I apologize because we were in a hurry and when we arrived at his place I honestly just didn’t think of taking more food pictures although there was A LOT of food. His mom made many turkish dishes. I had the vegetarian ones: couscous and hummus. And even though her hummus was perfectly prepared I still don’t get why so many seem to go nuts over it.

But now I present you the best chocolate cookies! I am not kidding. If you’re into the combination of banana, peanut butter and chocolate you will love these! If you’re not into the banana taste simply use another egg-replacer.

They were actually supposed to have a PB core inside, but we were out of peanut butter and made only the chocolate cookies. I’ll post the full recipe though, they are totally worth it!

Vegan Peanut Butter Chocolate Munchies

Ingredients (makes 32 cookies)

Chocolate Cookies
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup vegan margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (I used crunchy)
1/2 banana, mashed (or egg-replacer for 1 egg of choice)
1 Tbsp. soy milk
1 tsp. vanilla

1. stir together flour, cocoa, and baking soda, set aside
2. in a separate bowl, mix margarine, sugar, brown sugar, and peanut butter
3. add mashed banana, soy milk, and vanilla, beating well
4. beat in as much flour mixture as possible using a mixer, stir in the remaining flour mixture
5. form into 32 balls, about 1 & 1/4 inches in diameter, set aside

Peanut Butter Filling
3/4 cup powdered sugar
1/2 cup peanut butter
2 Tbsp.s granulated sugar

1. beat together powdered sugar and peanut butter until smooth (knead by hand if necessary) and shape into 32 balls
2. preheat oven to 350°
3. slightly flatten a chocolate dough ball and top with a peanut butter filling ball, shape the chocolate dough completely around the peanut butter dough, roll into a ball and repeat with remaining dough
4. place cookies 2 inches apart on an ungreased baking pan
5. bake for about 8 minutes or just until set

The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Transfer to a wire rack to cool completely.
Can be frozen for up to 3 months!

Peanut Butter Chocolate Chip Cake.
You were right Jennifer, this crunchy but soft cake was fantastic!

Peanut Butter Chocolate Rice Crispy Bars from Have Cake, Will Travel!

The Peanut Butter Cinnamon Rolls which my friend liked the most.
They looked pretty much like those, but we didn’t have time left for icing but had already mixed powdered sugar, cinnamon and vanilla sugar together and just put that on top which lead to the picture – lots of sugar, but where are the rolls?

And not very photogenic, but damn tasty! Crunchy, sweet and perfect with the raspberry jam in the middle: Peanut Butter Cupcakes from VwaV. We just added jam and 71% chocolate pieces.

All in all this was a huge success, everything was very well recieved and I was called the MacGyver of baking because everyone was like „I’ll call you when I want to bake and am missing an egg so you can tell me what to use instead!“ Ha ha =p

I wanted to make a pie with silken tofu, too. But the stores were closed on Friday and when I wanted to buy it on Saturday I looked at the recipe again to read that it was supposed to cool in the fridge overnight. So no pie, but there was wayyy to much food anyway.
Talking about way too much food, I just came back from my best friend who’s polish and her mom made Pierogies & Borscht, roasted rosemary potatoes, red beet salad and lamb’s lettucce with oranges… SUCH a filling and wonderful dinner!