Sunday, September 13, 2015

Party Fun & Peanut Butter Cups


I haven't done a weekend post in a while.  I love the weekends.  Even when we don't really do anything big, it's just nice to slow down a bit and relax.

Yesterday I made my husband and I shakes to start out the day.  I gave strawberry a try and it was tasty, but chocolate is still my favorite.  Chocolate at breakfast everyday, please!  We then went grocery shopping as a family at like 8:30 in the morning which is really a great time to go.  Sage likes staring at everything in the grocery store and there's no rush.  You don't have to worry about being in peoples way in the aisles.  Most importantly then you have all your food for the week before the weekend has hardly begun.

 After shopping we all came home and my husband and I did CIZE.  I'm a little sore this morning.  I want to do it again today.  Sage joined in the fun and walked around us while we were doing our workout.  I think he liked the music and he let us get through the full 30 minute workout which was fantastic.

Around lunchtime, Sage had a birthday party for his buddy that lives right across the street from us.  They are only a month apart and it's really fun watching them grow.  There was a ball pit.  I think Sage's expression tells you how thrilled he was about that.

There also was a slide.  Exciting stuff!  Sage had never been on a slide before (silly me!) and boy did he LOVE it.  He must have climbed up it and slid down 20 times.

After the party we were all tired.  Sage took a nap and soon it was dinner time.  We made udon noodle stir fry with broccoli and tofu and peanut butter cups for dessert.  Once fall weather hits I just love being in the kitchen.  It's suddenly not too hot to be cooking anymore and it's simply my favorite time of year.  So, peanut butter cups happened and they were incredible.  

I used a variation of this recipe and this recipe.  They were so good that I have to share this combination though.  It makes 12 peanut butter cups.

Melt these ingredients in a pan over low heat and then dish into the muffin tins:

1/2 cup earth balance butter
1/2 cup cashew butter
1/4 cup peanut butter
1 cup rice krispies
1/4 cup coconut sugar

Then melt the chocolate layer over low heat.  I used the same pan.  No need to dirty another one.

1 cup chocolate chips (I used Wegmans brand which are vegan)
1/4 cup almond milk (I used unsweetened)

Then dump the chocolate on top of each peanut butter layer.  Put the tray in the freezer.  They'll probably need to be in the freezer at least an hour before eating, but it will be tough to wait.  The first one I ate was still pretty soft, but didn't stop me.  I keep them in the freezer all week, but in reality they never last that long.

Sorry, I got sidetracked sharing that recipe.  This morning we had a few more errands to run.  Sage picked out a new toy.  He's a cool dude.


My other plans for the day are going to a consignment shop to drop off clothes.  I'm cleaning out!  I'm sick of having clothes in my closet that I don't wear.  I'm sure I'll cook up a storm at some point.  I want to get in another workout as well.  I guess I better get to it!

How was your weekend?


  1. I need to hop on the Sunday morning shopping bandwagon. I keep going at peak times and its so frustrating, esp with a baby! I'm also cleaning out tons of my clothes. I hope I can find a good consignment store.

  2. Yummy, these look good. Peanut butter cups are my favorite candy!