Let’s firstly send a huge thank you to The Viet Vegan for the delicious peanut butter cup recipe that made these cupcakes possible.
I have made this recipe three times consistently, and it is pretty reliable. I would love to have shared it with you all earlier, but they were just so good that we kept eating them all…
Even with this batch, I made 12 and told Mitch that I needed at least 8 for pictures. The next morning, I had six left. The morning after that (the day I finally had time to take some pictures), I had four sad little spared cupcakes.
Rice crispy treats are like the epitome of camping. They are always held in the left hand while the right hand holds an impaled marshmallow toasting above the bonfire. A vegan marshmallow, that is.
This labor day weekend, Mitch and I spent the night with Drake and Marina, two of our very bestest friends, and we had the lovely opportunity to spend it in Marina’s 110-year-old log cabin. This was a real life log cabin, people. It was everything I had always hoped a log cabin would be, equipped with creaking doors, spooky tapping sounds in the walls (squirrels running through the logs, Marina explained), and no cable or internet connections.
Vividly do I remember when I made the “one ingredient ice cream” recipe with only banana. While it was still the raging obsession of pinterest, I tried it out, and I remember my first thought as soon as I took a bite of the ice cream:
“Oh, yeah. I don’t like banana.”
But then, “Maybe if I blended it with peanut butter it would taste better.”