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Episode 5 - Book Club, Poem & Fudge Recipe
Welcome to Episode 5 of The Kindle Witch! Join us this episode with a Yule Poem, a fantastic Fudge Recipe and we continue with our Book Club!
New & Improved Smooth Chocolate Peanut Butter Fudge - Recipehttp://vegweb.com/recipes/new-improved-smooth-chocolate-peanut-butter-fudge What you need:
1/2 cup creamy peanut butter (all peanuts) 3/4 cup dark chocolate chips3/4 cup dark chocolate cocoa powder2 cups powdered sugar1/3 cup vanilla nondairy milk3 tablespoon vegan butter (for greasing pan)
What you do:
1. Toss everything into a pot and stir over medium low heat until smooth and creamy. Grease and cover with cocoa a 9x9" pan.2. Takes about 5 minutes. If it’s too thick, add a splash of whatever milk you’re using. If you accidentally put too much milk, keep stirring until it thickens a bit.3. Once texture is even, pour into prepared pan. Put in the fridge or freezer to cool (depending on how patient you are). The fudge is soft, so chill before serving.I brought the whole pan into work and everyone attacked them so I'm not sure what the actual serving was!
Preparation Time: 15-20 minutes
Some have changed out the type of soy milk used – or used almond milk instead.
Also, if you some peanuts in your fudge, choose to use chunky peanut butter instead.
Contest - Book Club BookWe still have a contest for a copy of the next book we will be reading as a book club. Though the book has not been picked yet.You can be entered in for a chance to win a kindle, nook or physical copy of the book by leaving feedback in one of three places - The blog, via email, or on the facebook page. You can only get one entry no matter on where you leave the feedback. However, if you leave a review and rating of the podcast on iTunes you can earn a second entry to the contest!The winner of this contest will be picked in 8 weeks, in the next Book Review episode of the podcast!
Next time on the Podcast
New & Improved Smooth Chocolate Peanut Butter Fudge - Recipehttp://vegweb.com/recipes/new-improved-smooth-chocolate-peanut-butter-fudge What you need:
1/2 cup creamy peanut butter (all peanuts) 3/4 cup dark chocolate chips3/4 cup dark chocolate cocoa powder2 cups powdered sugar1/3 cup vanilla nondairy milk3 tablespoon vegan butter (for greasing pan)
What you do:
1. Toss everything into a pot and stir over medium low heat until smooth and creamy. Grease and cover with cocoa a 9x9" pan.2. Takes about 5 minutes. If it’s too thick, add a splash of whatever milk you’re using. If you accidentally put too much milk, keep stirring until it thickens a bit.3. Once texture is even, pour into prepared pan. Put in the fridge or freezer to cool (depending on how patient you are). The fudge is soft, so chill before serving.I brought the whole pan into work and everyone attacked them so I'm not sure what the actual serving was!
Preparation Time: 15-20 minutes
Some have changed out the type of soy milk used – or used almond milk instead.
Also, if you some peanuts in your fudge, choose to use chunky peanut butter instead.
Contest - Book Club BookWe still have a contest for a copy of the next book we will be reading as a book club. Though the book has not been picked yet.You can be entered in for a chance to win a kindle, nook or physical copy of the book by leaving feedback in one of three places - The blog, via email, or on the facebook page. You can only get one entry no matter on where you leave the feedback. However, if you leave a review and rating of the podcast on iTunes you can earn a second entry to the contest!The winner of this contest will be picked in 8 weeks, in the next Book Review episode of the podcast!
Next time on the Podcast
View all episodes
By Welcome to Episode 5 of The Kindle Witch! Join us this episode with a Yule Poem, a fantastic Fudge Recipe and we continue with our Book Club!
New & Improved Smooth Chocolate Peanut Butter Fudge - Recipehttp://vegweb.com/recipes/new-improved-smooth-chocolate-peanut-butter-fudge What you need:
1/2 cup creamy peanut butter (all peanuts) 3/4 cup dark chocolate chips3/4 cup dark chocolate cocoa powder2 cups powdered sugar1/3 cup vanilla nondairy milk3 tablespoon vegan butter (for greasing pan)
What you do:
1. Toss everything into a pot and stir over medium low heat until smooth and creamy. Grease and cover with cocoa a 9x9" pan.2. Takes about 5 minutes. If it’s too thick, add a splash of whatever milk you’re using. If you accidentally put too much milk, keep stirring until it thickens a bit.3. Once texture is even, pour into prepared pan. Put in the fridge or freezer to cool (depending on how patient you are). The fudge is soft, so chill before serving.I brought the whole pan into work and everyone attacked them so I'm not sure what the actual serving was!
Preparation Time: 15-20 minutes
Some have changed out the type of soy milk used – or used almond milk instead.
Also, if you some peanuts in your fudge, choose to use chunky peanut butter instead.
Contest - Book Club BookWe still have a contest for a copy of the next book we will be reading as a book club. Though the book has not been picked yet.You can be entered in for a chance to win a kindle, nook or physical copy of the book by leaving feedback in one of three places - The blog, via email, or on the facebook page. You can only get one entry no matter on where you leave the feedback. However, if you leave a review and rating of the podcast on iTunes you can earn a second entry to the contest!The winner of this contest will be picked in 8 weeks, in the next Book Review episode of the podcast!
Next time on the Podcast
New & Improved Smooth Chocolate Peanut Butter Fudge - Recipehttp://vegweb.com/recipes/new-improved-smooth-chocolate-peanut-butter-fudge What you need:
1/2 cup creamy peanut butter (all peanuts) 3/4 cup dark chocolate chips3/4 cup dark chocolate cocoa powder2 cups powdered sugar1/3 cup vanilla nondairy milk3 tablespoon vegan butter (for greasing pan)
What you do:
1. Toss everything into a pot and stir over medium low heat until smooth and creamy. Grease and cover with cocoa a 9x9" pan.2. Takes about 5 minutes. If it’s too thick, add a splash of whatever milk you’re using. If you accidentally put too much milk, keep stirring until it thickens a bit.3. Once texture is even, pour into prepared pan. Put in the fridge or freezer to cool (depending on how patient you are). The fudge is soft, so chill before serving.I brought the whole pan into work and everyone attacked them so I'm not sure what the actual serving was!
Preparation Time: 15-20 minutes
Some have changed out the type of soy milk used – or used almond milk instead.
Also, if you some peanuts in your fudge, choose to use chunky peanut butter instead.
Contest - Book Club BookWe still have a contest for a copy of the next book we will be reading as a book club. Though the book has not been picked yet.You can be entered in for a chance to win a kindle, nook or physical copy of the book by leaving feedback in one of three places - The blog, via email, or on the facebook page. You can only get one entry no matter on where you leave the feedback. However, if you leave a review and rating of the podcast on iTunes you can earn a second entry to the contest!The winner of this contest will be picked in 8 weeks, in the next Book Review episode of the podcast!
Next time on the Podcast