Alicia Silverstone's Chocolate Peanut Butter Cups

Back in the day, I was obsessed with Reese's Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.

Watch a cooking demonstration of this video �

Servings: Makes 12

Ingredients:

Chocolate Peanut Butter Cups

• 1/2 cup Earth Balance butter substitute
• 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
• 3/4 cup graham cracker crumbs or 10 graham cracker squares
• 1/4 cup maple sugar or other granulated sweetener
• 1 cup grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup soy or rice or nut milk
• 1/4 cup chopped pecans or almonds or peanuts

Directions:

Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 Tbsp. per cup, among the muffin cups.

Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

The Kind Diet by Alicia Silverstone. Published by Rodale Books. � 2009


Family Recipe from Supermodel Heidi Klum for Sauerkraut Soup

Ingredients

• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 5 large white onions, chopped fine
• 2 tablespoons olive oil
• 3 (14-16 ounce) cans sauerkraut
• 2 (6-8 ounce) cans sliced mushrooms
• 5 whole sweet gherkins, chopped rough
• 1 (12 ounce) bottle Heinz Chili Sauce (or regular ketchup)
• 2 quarts vegetable broth, made from 4 vegetable bouillon cubes
• salt and pepper
• heavy cream

Directions

1. 1

   Sauté ground beef and pork and onions with olive oil in a soup pot until brown.

2. 2

   Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat.

3. 3

   Add entire bottle of sauce or ketchup and the vegetable broth.

4. 4

   Simmer for 45 minutes, stirring occasionally.

5. 5

   Add salt and pepper to taste.

6. 6

   Add heavy cream and cook for 1 more minute, then serve.



Brandon Barash’s Cold Asparagus Salad

The best asparagus is brought in season between late August and December, so there is still time to make this dish – ideal as a light starter during a holiday dinner.

Instructions:

Steam asparagus until tender but crisp and bright green. Immediately place in ice water to retard cooking. Pat dry and sprinkle with fresh lemon juice, salt and pepper. Roll in paper towel and place in a plastic bag and refrigerate.

Dressing: sour cream, fresh lemon juice, dill, salt and pepper to taste.

Sun dried tomatoes: put in food processor with olive oil and elephant garlic.

Crumbs: cornflake crumbs, butter, garlic powder. Melt butter in a sauce pan. Add garlic powder and stir in crumbs.

Put chilled asparagus on platter. Cover with dressing leaving tips and ends exposed.

Place remaining ingredients in horizontal rows:
artichoke hearts chopped (marinated jars)
sun dried tomato paste
grated hard boiled egg
fresh marinated mushrooms (italian dressing)
red caviar
sliced black olives
garlic crumbs

Garnish with lemon leaves, fresh flowers, julienne purple cabbage and carrots, multi colored peppers.