PB+J Cupcakes

made for mom’s bday and she loved 7.5/10
difficulty: 5/10

pb cupcakes: supposed to make 
1 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt 
3/4 c almond milk (any unflavored milk should work)
shot of apple cider vinegar
1 1/2 tsp vanilla 
1/2 c Earth Balance softened (20 sec in microwave)
3/4 c dark brown sugar (don’t use splenda here)
2/3 c natural smoothie pb (i used skippy crunchy but i think it messed with the texture)
2 tbsp flax seed + 6 tbsp water
1 1/2 c jam (might not use it all)

preheat oven to 350. line 2 cupcake pans (2 dozen), though not all of second dozen gets filled . combine flax and water and set aside. whisk dry ingredients and set aside. whisk almond milk, ACV, and vanilla and set aside. 
beat Earth Balance, brown sugar, and peanut butter until fluffy. slowly add flax mixture & beat until creamy. add half dry mix, then milk mix, then half dry mix. 
fill liners to top (don’t rise much) and recipe says 20 mins to bake, but takes almost double. toothpick never really came out clean, so just check for browning and that the bottoms aren’t burning.
frosting (honestly not my favorite, mom and dad liked, though) (made way more than necessary)
1 c coconut oil (or Earth Balance)(maybe use a little less
powdered sugar (like 3 c- might not use all) 1/2 c jelly/jam of choice (mom and dad likes strawberry)
healing tbsp almond milk (any unflavored milk should work)
1/4 tsp salt
*hefty pinch of cornstarch might help thicken if loose*

beat jam and oil until slightly fluffy. add powdered sugar in parts until frosting looks like it will hold its shape at least partially.
use a wooden spoon handle or piping top to poke holes in each cupcake once cooled completely. fill center with jelly right to top. top with frosting and a piece of a pb cookie (see last recipe) or roasted peanuts (optional).

The Infamous Peanut Butter Cookies

 literally never disappoint 12/10

difficulty- 2/10

2 1/2 c flour
1tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 c roasted peanuts crushed
*8 tbsp Earth Balance
*8 tbsp coconut oil 
1 cup brown sugar (calls for light, but dark & splenda mix work fine)
1 c extra crunchy pb (not the time to opt for all natural- skippy is perfect)
2 tsp vanilla
1 tbsp flax seed + 3tbsp water
*any mix should work (recipe calls for all Earth Balance)
~supposed to make 24- makes way more~

preheat oven to 350. line 3 baking sheetscombine water and flax seed and set aside. whisk dry ingredients. 
beat fats and sugars until pale and fluffy. add vanilla and flax mix until combined. add dry mix, then peanuts. 
2 in apart put 3 tablespoons of dough (thiccc). use fork to make cross marks(crucial). bake 12 mins, but usually ends up being way more… edges should brown slightly. *they don’t hold form until fully cooled; it is normal for them to look somewhat doughy as long as the edges are browned*