The Spring ’12 issue of Chickpea is here and it’s super pretty!
Look at this!
If you didn’t get a chance to pre-order a copy, you can still order a single copy or an annual subscription by clicking here.
It’s beautiful and inspiring. It makes me smile.
And now…drumroll please… This is Hanna’s TTV debut!
Hanna is my kitty witty baby bear. We met in 2003, but she stayed in Kentucky to live with my parents when I moved to Brooklyn a couple years later.
Hanna’s namesake is a former dance student of mine who was probably six years old at the time kitten Hanna joined our family. I saw the human Hanna at my cousin’s graduation the other day. She’s so grown up now and totally kicking butt in high school. She’s beautiful and smart and confident. Just like feline Hanna.
Such special gals with a great name and equally huge spots in my heart.
I’m getting to the fudge talk, I really am. Here we go…
A couple Sundays ago, in Kentucky, I made these chocolate cupcakes with peanut butter frosting for my Mom, Dad and Moose (human Moose, that is. There is also a puppy Moose, but that’s a story for a future rambling post).
I’d never made peanut butter frosting before (I don’t know how that’s possible, but it is) and I was so pleased with the result that I tried to whip up another batch for Moose and I when we came home.
It was a frosting disaster. But it made excellent accidental fudge.
Peanut Butter Fudge
Serves 18 (depending on the size of your pieces)
1/2 cup Earth Balance Natural Buttery Spread, softened
2/3 cup natural peanut butter, room temperature
1/3 cup vanilla soy milk
1 teaspoon vanilla extract
3 cups vegan confectioners’ sugar
- Using a hand mixer, mix together the Earth Balance, peanut butter, soy milk and vanilla extract until fully combined.
- Slowly add in the confectioners’ sugar and continue to mix.
- If you feel like your mixer is angry with you about mixing the fudge as it becomes thicker and thicker, turn the mixer off and use your hands to knead it like dough. At this point you probably want to just take a big bite of it because we’re pretty much done here and it’s so good, there’s no need to wait.
- Spread the fudge into a 9×13″ pan and refrigerate for about an hour so it can set.
- Slice the fudge into pieces and enjoy!
This makes really soft, delicious fudge. I loved it so much that after the first bite, I immediately wrapped up half of it and instructed Moose to take it to work. Of course, I then went back and pulled a few more pieces out of the container before he managed to leave the apartment with it.