Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | V by Lindsey | Dolly and Oatmeal


happy summer friday, friends! it's also the last friday of august which means that these summer friday posts are sadly coming to an end.  as someone who's birthday is september 17th and is adamant that it still falls within the confines of summer, i'm keenly aware that summer doesn't officially end until september 21st.  but with our babe coming in just over 3 weeks (his due date is actually my birthday!) and other work needing to get done, i figured this would be an appropriate time.  

i hope you've liked these little posts, because goodness knows i have loved creating them!  especially this acai bowl, one of my favorite peachy breakfasts, these spicy hummus fries from last week's post, and if this summer had an anthem in the form of a beverage this would be it!  i've been so very grateful for your feedback and enthusiasm for the summer friday posts, and for your well wishes as i've babbled on about pregnancy and crying and all the cravings i've had!  and i know i'll look back at this summer and these posts in particular with the fullest heart, and i have you all to thank!

but for today i'm sharing these homemade chia seed peanut butter cups that are frozen because summer temps are so high this week, that even with the AC on chocolate be melting!  these PB cups are just like your typical cups, but with high-vibe chia seeds mixed into the the creamy peanut butter center.  not only do these super seeds provide some added health (like major omega-3's) but they also give them a crunchy center that's totally unexpected and super fun :) 

i'll still be around during the week on my regular wednesday/thursday schedule, and i'm cooking up some other ideas i have swirling around for after the baby is born and life gets into somewhat of a rhythym. big hugs! XO



frozen chia seed peanut butter cups | v

| makes 12 large cups |

  • 1/2 cup unsalted peanut butter
  • 3 tablespoons powdered coconut sugar*
  • 2 tablespoons chia seeds
  • 9 ounces dark chocolate (i use this brand)
  • 2 tablespoons extra virgin coconut oil
  • chopped peanuts & flaky sea salt to top

method

  1. mix together the peanut butter, sugar, and chia seeds. refrigerate for 1 hour (this makes it easier to form into balls.  if you're in a hurry skip this step, but the peanut butter balls will be sticky.) 
  2. while the peanut butter is chilling, line a muffin tin with 12 liners, set aside. melt the chocolate and oil in a heat proof bowl over simmering water until melted.  set aside to cool for about 10 minutes. scoop a heaping teaspoon of the peanut butter mix and use your hands to form 12 balls, then flatten a bit with your palm. 
  3. pour 1 1/2 teaspoons of the chocolate mix into the bottom of each liner, then place a peanut butter disk on top.  cover with another 1 1/2 teaspoons of chocolate.  freeze until solid but surface is still a bit wet, about 10-15 minutes.  then remove and sprinkle with chopped peanuts and flaky sea salt.  place back in the freezer for another 20 minutes.  place the peanut butter cups in a lidded container and store in the freezer.

*to make powdered coconut sugar, blend 1/2 cup coconut sugar in a high speed blender on high for 1 minute.  transfer to a lidded jar and store at room temperature. 


Summer Fridays!: Frozen Chia Seed Peanut Butter Cups | dolly and oatmeal #vegan

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Cold-Brewed Shiso & Hibiscus Tea Iced Latte by Lindsey | Dolly and Oatmeal


so i'm beginning to think that this nesting thing is real.  for most of this pregnancy i've kept baby stuff at a distance.  call me superstitious or whatever, but having baby things around, or calling our babe by his name has sufficiently freaked me out.  but all of a sudden it became real the other day.  not when frank put together his crib, or when he built his changing table, but a deep visceral, radiating energy flowed over me in a blanket of tears the other morning (yes, more tears. always tears!). 

among other things, we organized the crap out of our tiny home,  bought a super neat organization unit for our 1 closet (this thing has made the happiest ever!), purchased some baskets for the bookcase that will be our little guy's dresser, and went through more kitchen cabinets paring down the many bowls i've collected that took up the better part of our kitchen.  and! i'm beginning to think that this nesting thing hasn't only effected me.  frank took it upon himself to clean out the fridge AND pare down some of his collection of odds and ends: tools, random USB wires - all that fun stuff ;) he even gave up a cabinet to make more room, big things are happening at love residence, guys ;)

but tears and organization aside the past couple of days the weather has been nothing short of perfect!  we turned off the AC, open windows and the door to our backyard.  there are cool, dry breezes, and nothing could feel better right now.  it's the perfect weather to chill outside and #DRINKTHESUMMER!  

the beautiful sherrie from with food + love got a lot of us blog folk together to celebrate late summer by drinking it all up! the recipe i'm sharing today is twist on a regular hibiscus tea iced latte that frequents my kitchen, but with some shiso (or perilla) that's been growing in my garden all summer long.  i wanted to steep it in there for an herbal note, cutting some of the tang.  the tea is cold-brewed which means it takes a bit longer (8-12 hours overnight, to be exact), but is so worth it to me.  the flavors are a bit more smooth and full-flavored than when brewed with hot water and then refrigerated.  i love its creamy quality when the milk is added, it's almost like a tea version of a traditional creamsicle.  and speaking of creamsicles, i've also made these into ice cream floats!  just plop a scoop of vanilla ice cream over top and you're good to go! ;)

happy late summer, i hope you're all staying cool! xo

check out all the other #DRINKTHESUMMER recipes:

boozy:

non-boozy:



cold-brewed shiso & hibiscus tea iced latte

if shiso is not available to you, you can leave it out all together.  it's not the easiest herb to substitute, but if you're wanting to add an herbal note i would suggest using 1/2 cup thai basil and 1/2 cup mint in its place.  i steeped the tea with a cinnamon just because i love the taste of it with the hibiscus, but you can leave that out for a less spiced flavor.

| makes roughly 4 servings |

  • 3 hibiscus tea bags
  • 1 cup shiso leaves
  • 4 cups filtered water
  • 2 tablespoons agave, honey, or cane sugar
  • 1 cinnamon stick (optional)
  • ice
  • 2-4 ounces unsweetened almond milk 


method

  1. place the tea bags, shiso, and cinnamon stick (if using) in a large lidded jar.  pour in the water and place the lid on securely.  let the tea brew overnight for at least 8 hours, or up to 12 hours.
  2. strain the tea of the bags, shiso, and cinnamon stick. add 3 tablespoons of the sweetener of choice, taste and add more sweetener if desired.  
  3. serve in an 8-ounce glass over ice with milk. 

enjoy!


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Summer Fridays!: Spicy Hummus (Oven) Fries by Lindsey | Dolly and Oatmeal


since i got pregnant i haven't really craved anything that's too bad in terms of food.  i heard that i would have these crazy, impulsive cravings, but so far there hasn't been anything too out of the norm for what i usually tend to favor.  there's the occasional bag of these vegan nacho chips that i could probably eat a whole bag of, sometimes too many of these cookies, and dark chocolate dipped in peanut butter. these tend to be my go-to's. but a few months back frank and i spotted a new falafel restaurant in a nearby neighborhood.  so we got takeout one night and were pleasantly surprised that any single order came with a cabbage salad, an israeli chopped salad, and basmati rice with sautéed onions!  i added on a beet salad to my order, frank added a side of spiced fries.  to my delight the meal also came with a small container of hummus.  as we dug in to our meal i snacked on a few of frank's fries, and because i didn't really have anything else to dip into the hummus, in the fries went!  

needless to say, you're seeing this recipe here today because dipping those fries was one of the best food-related decisions i've ever made. i knew i wanted to make an at-home version because they were just too good, but i also wanted to make a less greasy version (because all that frying makes a pregnant lady's feet and hands swell like whoa!).  the fries i made here are coated with olive oil, dusted with smoked paprika and cayenne, and baked up until golden and crisp.  and my ever-loving french fry husband didn't miss the fried version at all!  the hummus recipe is an iteration of a long-time favorite recipe from heidi.  it's a mung bean-based hummus which is super easy to whip up, is really flavorful, and also very kind on the digestion front!  i suspect that once you give this recipe a try you might be as obsessed as i am ;)

happy summer frie-day, friends! ;) ;) xo



spicy hummus fries | gf & v

the hummus recipe i provide below is a sprouted mung bean-based dip.  i like using mung beans because they are easier to digest, quicker to cook, and provide a really great earthy flavor.  and when i use sprouted mung beans their digestibility only improves (you can sprout your own mung beans, or i usually purchase them from here ).  and i probably sound like a broken record, but a good tahini paste goes a long way - you can find my favorite brands in the recipe notes here.  

| serves 2-4 |

hummus - recipe adapted from 101 cookbooks

  • 1/2 cup sprouted mung beans
  • 1/4 cup tahini paste 
  • 1-2 tablespoons fresh lemon juice
  • 1 clove garlic, roughly chopped
  • fine sea salt & fresh black pepper
  • 1/2 cup water (or more), to thin
  • chopped parsley, to garnish
  • olive oil, to garnish
  • ground sumac, to garnish

fries

  • 3 russet potatoes, cut into 1/4-inch matchsticks
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne pepper 
  • chopped parsley and flaky sea salt, to garnish

method

  • make the hummus.  cook the mung beans according to the directions on the package.  drain and rinse them with cold water until they have stopped cooking.  place them in the container of a blender or a food processor fitted with a metal "s" blade.  add the tahini, 1 tablespoon of lemon juice, the garlic, and salt and pepper to taste.  with the motor running, drizzle in 1/2 cup water, stopping and scraping down the sides until the hummus is smooth.  (you may need to add more water for a thinner consistency.  if so, drizzle in a tablespoon at a time until your desired consistency is achieved.) taste and adjust the lemon juice and/or salt if needed.  place into a bowl and cover with cling wrap.  refrigerate until ready to use.
  • make the fries. preheat the oven to 450°F and line a baking sheet with parchment paper, set aside.  rinse the cut potatoes to remove any unwanted starch, place them on a dishtowel and allow them to dry thoroughly.  once they are dry, toss them together with the oil, garlic powder, salt, smoked paprika, and cayenne pepper.  spread the fries on the baking sheet into a single layer.  bake the fries for 25-35 minutes, flipping them over halfway through, until edges are crisped and browned.  
  • remove the hummus from the fridge and garnish.  serve the fries warm and top with chopped parsley and flaky sea salt.  

dip, and enjoy!


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