Peanut Butter Pumpkins

Halloween snuck up on me this year.

I feel like it was just a couple of weeks ago that october was beginning and Halloween was still a good thirty days away.

Now it's in less than 2 weeks and, despite the fact that I've been running around like a mad-women trying to prepare some halloween themed recipes for you all, i'm excited.

Halloween is a time for costumes, parties, and, oh right, lots and lots of candy.  That's probably the part most people (or at least kids) look forward to. 

Personally, i'm not a huge fan of fruit flavored candies, but those fun-sized chocolate bars?  Well, they're another story.

I have a thing for mini desserts, and an even bigger thing for chocolate, so when the two are combined dangerous things happen at my house.  As in, some of the other family members mysteriously misplace they're candy bars... and I suddenly gain more.

I really like them, ok?  So much, in fact, that when I started to think up Halloween recipes to make, something inspired by those little guys was definitely the first idea to come to mind.

Of course, always the overachiever, I also wanted something that looked Halloween-y.  That's how these Peanut Butter Pumpkins came to be.  They're mini and contain chocolate, just like my beloved halloween bars, but, as an added bonus, they're also shaped like cute little pumpkins.

They came out quite nicely, if I do say so myself.

Peanut Butter Pumpkins

• 1/2 cup peanut butter
• 1 tbsp honey or agave nectar
• 1/2 cup rolled oats
• 1 tbsp ground flax
• peanut butter chips, for melting
• a couple squares of your favorite chocolate

Melt the peanut butter and honey together in a small microwavable bowl until easily stirred.  Mix until well blended.  In another bowl, combine oats and flax.  Pour the peanut butter mixture into the oat mixture and mix together.  It may seem dry at first, but just keep mixing.  Form the now combined mixture into balls and place on a plate.  Chill in freezer overnight.  The next day, melt peanut butter chips in a small bowl (I used a ramekin).  If desired, thin the mixture with a bit of milk (I did this).  Using a toothpick, fork, of your hands if you don't mind getting a bit messy, dip the frozen peanut butter balls into the melted peanut butter chip and twist a bit to coat.  Set back on plate.  Repeat with each ball before returning them to freezer to let peanut butter coating harden (about an hour or so).  Once hardened, cut chocolate pieces into rectangular chunks and place on top of balls to make pumpkins.  You may have to melt the bottom of the chocolate a bit to get it to stick on top.  Return balls to freezer until serving time.

Note:  If you want, after attaching the chocolate stems on top of the pumpkin, you can also melt down some chocolate and paint on a jackolantern face with a small paintbrush or toothpick.  As you can see in some of the pictures, I did this on a couple pumpkins.

Aren't they adorable?

I wouldn't say that these little guys are something you should serve if you want to scare your party guests, but if you want them to smile, well, then these are the perfect choice.

Just watch as everyone devours them with a huge grin on their face!

Revisited Recipe of the Day:

Chocolate Banana Cups

Israeli Couscous with Brussel Sprouts and Cranberries

I honestly never thought I'd like brussel sprouts.

Like, ever.

At least, not truly like them.  I guess I could see them as something that I eat occasionally because they're good for me, but never really enjoy.  That seemed possible in my book.  But completely falling in love with brussel sprouts?  That sounded crazy.

And yet, I did it.

Brussel sprouts are now part of the weekly dinner menu at my house.  And with good reason, too.  They're so yummy!

At least, when done right.  When down wrong, I'm sure they can get pretty nasty.

There's no need to fear though, I braved a dark night and took some sort of icky photos in order to present you with this awesome brussel sprout dish.  It's sweet and salty and delicious and pretty additiong.

Let's just say you may never have to be told to finish you're veggies again!

Isreali Couscous with Brussel Sprouts and Cranberries - inspired by this recipe
(make 4 main dish size servings)

• 2 pounds brussel sprouts, tips cut off, discolored leaves removed and sliced in half
• 2 tbsp olive oil
• Salt
• 2/3 cup dried cranberries
• Optional: 1/3 cup roasted hazelnuts (I did not use because of allergies, but I imagine it would taste delicious)
• 2 cups cooked isreali couscous
• 2 tbsp maple syrup, or more to taste
• 2 tbsp balsamic vineger, or more to taste

Set oven to broil.  Saute brussel sprouts with oil and salt for about 2 minutes.  Then, add to baking sheet with cranberries and broil for approximately 3 minutes or until the tops of the brussel sprouts start to brown and the bottoms carmalize.  Remove pan from oven and let cool slighty while you reheat the israeli couscous (if cold).  In a large bowl, toss brussel sprouts, cranberries, optional hazelnuts, and couscous.  Drizzle on maple syrup and balsamic vinegar and evenly distribute.  Season with salt and pepper and serve while still warm.  Enjoy!

While this delicious dish would be a great post for any day, I chose to post it today because it matches this weeks meatless monday theme of Israeli Couscous.  And boy, is it a great thing have on a meatless day.  I swear, nothing will be missed.  Actually, that's not true.  You'll probably miss the brussel sprouts once they've all been devoured!

To check out other delicious israeli couscous dishes, head over here, and, don't forget, brussel sprouts are nothing to fear.  Do yourself a favor and make some TODAY.

Revisited Recipe of the Day:

Barley, Farro, and Preserved Lemon Salad