National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!


8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust


8 peanut butter cups or 4 cups, quartered

chocolate sauce


Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip


*use fresh.  if frozen prior to use, the Cocowhip won’t work.



What’s your favorite way to enjoy peanut butter?  Comment & let me know.

National Day of Cocoa – Dec. 11

National Day of Cocoa.  So many options are available with cocoa – cakes, cookies, candy, mole, etc.  I’ve decided to keep it simple & short.  Prep/cooking is about 5-7 minutes & cooling is about 30.  I’m sharing one of my brothers’ favorite cookie recipe – Chocolate Peanut Butter No-Bake Cookies.  This is not really a cookie but a soft fudge candy.



2 cups sugar

1/2 c non-dairy milk

1 stick Earth Balance or 8 tablespoons of your non-dairy “butter” of choice

1/4 cup cocoa

3 cups old-fashioned rolled oats

1 cup creamy peanut butter (some recipes call for crunchy – it would be a personal preference)

1 tablespoon pure vanilla flavoring

large pinch of kosher salt



Cover baking sheet with wax or parchment paper.

Combine the sugar, milk & “butter” in a saucepan & bring to a boil over medium heat, stirring occasionally.  Once boiling (a full rolling boil), boil for 1 minute.

Remove from heat & add remaining ingredients; mix well to combine.

Drop by tablespoons full (or small cookie scoop) onto prepared pans until cool & hard – about 30 minutes.

Store in tightly sealed container for up to 3 days.



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Cooking & Cooling:

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If you run out of cookie sheets – put parchment on the counter, like above.

Note:  If precipitation in the air (humidity, rain, snow, etc) I recommend allowing to boil 1 minute longer or your cookies will potentially be super soft.





What is your favorite cookie?  Comment & let me know.

National Banana Bread Day – Feb. 23

Happy National Banana Bread Day – February 23 & my grandfather’s birthday.  He would have been 96 years old today.

I made my bread peanut butter banana, but you could omit the peanut butter if you choose.


2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter flavored Crisco or Earth Balance or your choice of non dairy “butter”

3/4 cup brown sugar

1 cup egg whites

3 ripe bananas

1/2 cup peanut butter (or choice of nut butter)


Preheat oven to 350*F; lightly grease a 9 inch x 5 inch loaf pan*.


Combine flour, baking soda and salt; set aside.  Cream butter and sugar; add in eggs, peanut butter and bananas until well blended; combine with flour mixture; stir just until moistened.

Pour batter into prepared pan.  Bake in oven for 60-65 minutes or until a knife or toothpick, inserted in center, comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.



  1.  you could mash the bananas – I just cut into about 1 inch pieces & they worked well – just make sure they are ripe & soft.
  2. * I baked my bread in my crock pot – on high for 4 hours.  It was a bit burn on the outside, so I’d suggest, if trying it this way, start checking at 3 hours & every 15-20 minutes thereafter until a knife or toothpick inserted in the center comes out clean.  Immediately remove insert from the crock pot & cool 15-20 minutes; remove bread & cool completely on wire rack.
  3. this can be frozen to be used at a later time; just defrost a few hours to overnight before using.
  4. great with coffee or tea (or hot chocolate, apple cider, etc)




pictures to follow.

Peanut Butter Cups (and I made it one year!!)

If you didn’t see last weeks post, I told the story of my non-dairy journey (see it here) & in that article I noted that this week is a celebration week ~ I have made it one year without an allergy attack.  In celebration I am sharing this recipe.

Like most of my other recipes I created it because I couldn’t have the “regular” version.  I love peanut butter cups and they were some of the first foods I craved just after I had to go non-dairy…so, I searched out several recipes and read up on the process of how others make their homemade peanut butter cups & came up with this recipe ~ so yummy!!

I dare you to eat just one….


Peanut Butter Cups

Makes approximately 30 cups (1.25 inch dia. cups)

2 cups of non-dairy chocolate chips (I have used both Chocolate Dream & The Good Life brand; both work great)

2 tablespoons butter flavored Crisco

Pinch (or a grind or two) of salt

1/4 cup Earth Balance (half of a stick)

1/2 cup peanut butter (I use Adams Natural Creamy)

1/4 teaspoon vanilla extract

3/4 – 1 cup powdered sugar

1/4 cup peanuts, ground up (I use a coffee grinder; stop just before you have peanut butter)


In the bottom of a double boiler, bring water to a rolling boil; reduce heat to low.


To the top portion of the double boiler, add chocolate chips & Crisco and stir until smooth; add in salt.  (If your stove runs too hot, offset the double boiler a bit to keep the chocolate from burning).



add in salt
add in salt


Offset to keep from burning
Offset to keep from burning

Using mini baking cups (1.25 inch dia.) place about a teaspoon of melted chocolate in the bottom of a cup.  Using the back of a spoon, smooth the chocolate up the sides of the cup, thoroughly coating the sides; make sure the bottom is also covered with chocolate; set aside & repeat with the remaining cups. (Note:  A mini muffin pan works best for this part).  Put chocolate cups in refrigerator until completely hardened, about 30 minutes.  Keep double boiler simmering to keep remaining chocolate smooth (make sure heat is on the lowest setting so chocolate doesn’t burn).



For the peanut butter middle, combine Earth Balance and peanut butter; cook over medium heat 4-6 minutes, stirring occasionally (until EB is completely melted & mixed in).  Stir in powdered sugar (use about 1/2 cup less for not so sweet, use about 1/2 cup more for a sweeter cup); stirring constantly.  Set aside and cool; once cooled, stir in ground peanuts & place in refrigerator & cool completely – about 30 minutes (this is important so that the peanut butter mixture it doesn’t melt the hardened chocolate cups).



Once the cups & peanut butter mixture are both cold, place 1/2 to 1 teaspoon of peanut butter mixture into each cup (using small cookie scoop or two spoons ~ both work great).  Once cups are filled with the peanut butter, top with about 1/2 teaspoon of chocolate & smooth to edges of cup; repeat with remaining cups.  Cool again in refrigerator about 30 minutes until completely hardened.  Store in refrigerator.







  • substitute out your favorite nut butter & ground nuts

Did you notice that there are two different stoves & the counter tops are different?  If so, you are very observant…I made this recipe twice – once at my home (white stove; multi colored counters; pb paper cups were white) & once at my mom’s house (black stove & green counters with purple pb paper cups) to make sure the recipe was perfect (or maybe I just wanted to eat PB cups!).

Did you try these?  Leave a comment & let me know how you liked the recipe.