Vegan Chocolate Peanut Butter Pillow Cookies

These cookies are so gooey and yummy! Chocolate and peanut butter has to be one of my favorite combinations and these cookies are perfect. The cookie is soft on the outside and the surprise peanut butter center melts in your mouth. My only regret was not putting more peanut butter dough in the center because I though I was going to run out.

Peanut Butter Chocolate Pillows

 this recipe

makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt


3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.



My friend Kim and I decided that we were going to go for a bike ride on our shortened vacation. The actually biking part lasted less then 15 minutes our day turned into taking pictures and making/eating way too much. We made a delicious knock-off version of California Pizza Kitchen’s chicken tequila fettuccine and madeleines. The pasta was delicious however I forgot to take a picture because I was really hungry after our almost nonexistent bike ride. I do however have a few pictures of the madeleines we made along with the simple and yummy recipe!

  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1/4 cup butter


  1. Preheat oven to 375 degrees F (190 degrees C). spray madeleine molds; set aside.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
  4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake about 10 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
  8. Use the tip of the knife to loosen madeleines from pan; invert onto rack.
  9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.

“Galentines”(valentines) Tea Party

The whole idea of a valentines party with your best girlfriends should probably be a new tradition. Especially if your friends love food and you love to cook. We enjoyed tea, and tea sandwiches which consisted of: turkey, hummus and vegetable, and Peanut butter and fluff finger sandwiches. Though these sandwiches were delicious I tend to be more proud of my miniature desserts. Im not going to lie these fortune cookies were surprisingly really simple and so adorable. Not to mention they were a crowd favorite with some sassy fortunes in the mix. The macarons, which of course are never simple, were incredible with the raspberry buttercream. I also made miniature red velvet cupcakes with cream cheese frosting. Please enjoy because I know we did.

Key Lime Pie

This recipe is for a super simple delicious key lime pie!

  • 1/2 cup fresh lime juice (12 to 15 key limes or one key lime juice in a bottle)
  • 4 teaspoons grated lime zest
  • 4 egg yolks, 4 egg whites
  • 1 – 14 ounce can sweetened condensed milk
  • 11 graham crackers
  • 4 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted


  1. Preheat oven to 325 degrees.
  2. Pulse graham crackers in a food processor or break them tills fine.
  3. Melt butter and mix with the graham crackers along with 3 tbs sugar
  4. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan.
  5. Bake on the center rack for about 10 minutes until the crust is lightly brown, remove and let cool to room temperature.
  6. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
  7. Beat in milk, then juice and set aside at room temperature till it thickens.
  8.  Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
  9.  Remove from oven and cool to room temperature.
  10.  Whisk egg whites with a mixer till stiff peaks form add about 1 tbs sugar to eggs as peaks begin to form
  11. top pie with egg whites and put under broiler till golden brown

Tomato Soup Cupcakes

My mom has always made Tomato Soup Cake for as long as I can remember. When we were little she would tell us it was spice cake for fear that we wouldn’t eat it if we knew it had tomato soup in it. Tomato soup or not, this cake recipe is so moist and delicious once you start eating it you just can’t stop. I took her favorite recipe and turned it into pretty little cupcakes! I thought that a the red cup cake with cream cheese buttercream and chocolate heart adornment would be perfect for a valentines day celebration.

Tomato Soup Cupcakes(or cake)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp clove
  • 1 1/3 cup sugar
  • 4 tablespoons vegetable oil
  • 1 can tomato soup(10 3/4 ounces)
  • 2 large egg whites(or applesauce)
  • 1 tsp vanilla
  1. preheat oven to 350 degrees F spray a 13 in. by 9 in. pan or line a muffin tin.
  2. In a medium bowl combine flour, baking power, cinnamon, ginger, baking soda, salt, nutmeg, and cloves.
  3. In a large bowl or mixer mix sugar and oil on high until incorporated. scrap sides of the bowl with a rubber spatula. add egg whites. alternate adding the tomato soup and dry ingredients until fully combined. pour into prepared pans and bake for 30 minutes for a cake and 20-25 minutes for cupcakes. 
Cream Cheese Frosting
  • 4 oz cream cheese at room temp
  • 1/2 stick (4 Tbsp) butter at room temp
  • 1/2 Tbsp vanilla
  • 1 1/2-2 cups powdered sugar

Frosting Instructions

  • Place the cream cheese in the bowl of your mixer. Beat on medium-high until completely smooth, 3-4 minutes. Add the butter and continue to cream until fluffy.
  • Add vanilla extract. Slowly add powdered sugar (1/4 cup at a time) until desired consistency is reached.