Merry Christmas Eve!
This is a recipe I have shared before, and I'm sharing again because they are my favourite easy peanut butter & chocolate treat. I made them to have over the holidays…. but they are great anytime of the year. They can be kept in the freezer, but are best enjoyed at room temperature.
The trick to rolling them into balls is using damp hands. You'll most likely have to rinse your hands off a couple of times during the rolling process. Also just a quick note that I used an organic brown rice crispy cereal instead of the snap, crackle, pop rice krispies variety. I can't see an issue with using whatever. I usually double the recipe that I am sharing here. This one made 22 balls but typically since I buy the cereal just for the purpose of making these, I go for the big batch!
These peanut butter balls are
Yield : 20 chocolate peanut butter balls
If you want a delicious, simple AND impressive holiday breakfast or brunch idea...make these pastry bundles!!!! Melty cheese, roasted veg & sausage wrapped in buttery flaky pastry. Yes please!
I used 2 cheeses here by Fresh Start Fauxmage, the Creamy Pesto & Baked Feta. The Creamy Pesto gives it all the yummy herb flavour and the Feta adds a bit of welcomed brightness. I chose to stuff my pastry bundles with asparagus, Italian sausage and cherry tomatoes....but I will probably mix it up in the future. I'm totally dreaming of a cheesy mushroom & onion version right now.
These would make a lovely new years day breakfast or brunch feature...but I'd totally eat them up for dinner with a green salad any night of the week too. Yummy!
Yield: 8 Bundles
Cheesy Crispy Potato Croquettes with Mushroom Gravy!!! There's something deeply satisfying about this dish. Cheesy mashed potatoes (using Monk's Cheddar Style by Fresh Start Fauxmage) are rolled into balls, breaded in panko crumbs, then fried until golden and crispy. Served up with a simple & flavourful mushroom gravy for dipping. These would be a fun addition to any holiday themed table, either as a side dish or an appetizer. For sure this will be my go to gravy recipe from now on too. It's shockingly easy but tastes rich and complex.
Hope everyone has a happy & healthy holiday season. 💖 🎄
Monk’s Cheddar Potato Croquettes with Mushroom Gravy
Yield: 20 croquettes
These are so good!!! I have made more biscuits in my life than I could ever count and I can't write a biscuit post without a quick walk down memory lane. When I was fresh out of my first year of the Culinary Arts program at the CIC in Charlottetown, I started my internship at the Pearl Eatery in North Rustico, PEI. I'll never forget Maxine Delaney showing me how to make her recipe. Folding the dough over several times to create beautifully flaky, perfect biscuits. This was a daily ritual, one for each guest before their meal...not to mention the time I had to make 300 for a function we did. Oh my.
With all that being said, I am proud of my veganized version and I think, Maxine, you would approve. For my first trial I used Daiya vegan cheddar, and for the 2nd trial I used Parmela Sharp Cheddar. The Parmela is a bit pricier but in this context it was the clear winner, it is aged 60 days and made from cultured cashew milk. Some fresh chopped jalapeño adds lots of flavour, but they aren't at all spicy. Next time I make chili I will be whipping up a batch of these. For the butter I used Melt Organic Buttery Spread. It is my favourite and I recommend checking out their site & products. The cheese and the butter I picked up at Sobeys. Onto the recipe. This is a small batch, double it if you're feeding a crowd.
Yield: 8 - 10 biscuits
Hey! I'm Trisha