I have not had much time for extravagant meals lately, people. This last week has been extremely busy for me, so in addition to eating a lot of really simple smoothie meals, we have actually been eating out a lot. Head over to my Instagram for those adventures >>
As for our crazy week, last Tuesday we got a call from our wedding venue that during renovations their building incurred irreparable water damage and that they would no longer be able to hold the wedding at their event center. In a panic, we searched with our families for about twenty-four consecutive hours and with a lot of hard work and a LOT of lucky universe dust, Mitchy’s mom found a beautiful mansion that had some availability on the day after our original date. We talked with everyone who was flying into town for the wedding, and everyone said that they could make it if we changed the date, so we booked it up! Just yesterday we sent in the rest of the contract paperwork and now I am feeling the relaxing relief of that problem being solved. Now it is just time for us to sit back and enjoy our engagement for another two weeks before the magical date of August 7th, 2016 arrives.
In the haste of packing and preparing for school, we have been working for our last few weeks before moving down to California for school, so our schedules have been so wonky as we embrace the whirlwind of these changes.
Long story short, I have been eating quite a few smoothies this week because I have not had the energy to make any complicated meals. And with many smoothies comes many new experimental toppings on those smoothies. Just the other day, when I was wondering how I could improve the taste of my favorite smoothie/nice cream as of right now (chocolate), and I happened to start watching a couple of typical vegan YouTube videos with several “What I Eat in a Day”s where Michelle Claire made a peanut caramel sauce in her video and called it “a game changer.” As soon as I saw the sauce, I wanted it. So I woke up early the next morning to get the two ingredients from the store: peanut butter powder, and maple syrup. Now no one boasted this as being the most healthful sauce, but hey, it is low fat!
Since I made it that first morning, I have eating about a half-jar every day, and I have been experimenting a lot with the different textures and thicknesses that I can form with the simple ingredient list. After much taste-testing (you’re welcome) I think I have a perfect ratio that I love for the caramel. Please do try it out and work with your own taste preferences to create a peanut caramel sauce that tastes best to you.
I have also experimented with a few different brands of powdered peanut butter and maple syrup, but I honestly do not think that the brands make much of a difference at all. Let me know what you think!
- ♥ 3/4 cup powdered peanut butter
- ♥ 1/8+ cup water
- ♥ 1/4 cup maple syrup
- Pour the powdered peanut butter and water into a jar and stir until the powder is barely moist, creating a thick peanut-buttery paste. Add water until this consistency is achieved.
- Add in the maple syrup and whisk/stir with a fork until a smooth caramel forms.
- ♥ For thicker caramel, add more powdered peanut butter or less maple syrup.
- ♥ For thinner caramel, add more water.