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Chocolate Peanut Butter Faux-reos

December 17, 2017 By Courtney West Leave a Comment

chocolate peanut butter faux-reos | plant based gluten free goodness via sweet miscellanyI’ve been meaning to post a sandwich cookie on here for the past few years. But life happens and I get side-tracked easily. Also, I sometimes get lazy when a recipe involves too many steps. But it’s the holidays and I thought you deserved to have this recipe in your life.

I took the idea of an oreo, omitted the fake chemical bullshit, made it actually taste good, then put my usual vegan/gluten free spin on it. I thought about going with a traditional white cream filling but the peanut butter was calling my name as soon as the cookies came out of the oven.  The entire recipe involves 10 ingredients total, one of which is salt. And, you can make them as fussy or as un-fussy as you want. For example, I didn’t take the time to smooth out the filling spilling over the sides. But they were still delicious albeit a little rustic looking 😉

chocolate peanut butter faux-reos | plant based gluten free goodness via sweet miscellany

These cookies keep well for a few days in an airtight container so they are well suited for gifting, but they can also be shared with family and friends over some laughs. Or, maybe you put your jammies on, cozy up on the couch with a movie, and eat these babies solo. Though the recipe requires a few more steps than a simple drop cookie, they are well worth the effort.

chocolate peanut butter faux-reos | plant based gluten free goodness via sweet miscellany

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Filed Under: chocolate, christmas, cookie, dairy free, dessert, gluten free, holiday, homemade, Recipe, vegan, vegetarian, wheat free

My Take on the Pumpkin Spice Latte

September 16, 2017 By Courtney West 2 Comments

my take on the pumpkin spice latte | plant based recipes via sweet miscellany

I used to be a devotee of the pumpkin spice latte, or PSL, from a certain popular coffee chain. I can vividly remember walking from my dorm room in the chilly Dallas air to go get the first one of the season during my junior year of college. That was when they didn’t release them until it was actually fall. It was also before they became a vastly popular craze that would inspire pumpkin spiced everything.

my take on the pumpkin spice latte | plant based recipes via sweet miscellany

Well times change, people change, and hairstyles change (Top Secret anyone?!). Once I started eliminating dairy and my taste buds grew pickier about the types of coffee I liked, I gave up the PSL for a time. Last fall I tried the Whole Food’s version and while it was pretty good, I started thinking how ridiculous it was that I didn’t just make my own. When it comes down to it, I’m incredibly picky with all things food so the best way for me to satisfy a craving is to just do it myself. So that’s just what I did. And because I loves ya, I’m sharing my version of the PSL with you 🙂

my take on the pumpkin spice latte | plant based recipes via sweet miscellany

My iteration is a concoction made from pumpkin seed milk, pumpkin spiced maple simple syrup, and cold brew concentrate. Though this may seem a little involved for a coffee drink, the recipe will make enough for about 4 drinks. But, again, since I loves ya, I’ll give you my quick and dirty lazy version, too. PUMPKIN SPICE FOR LIFE!

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Filed Under: autumn, beverage, breakfast, dairy free, gluten free, grain free, homemade, pumpkin, Recipe, vegan, vegetarian

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