FIRST.

A few updates on the new blog:

You may experience issues accessing old posts. They’re all there but links from other sites to my site are currently not working.
Also, on my recipe page, at least 1/2 of the links don’t take you to the actual post. You’ll get a message saying “page not found.” You can try to search for the recipe in the ”search” box in the right sidebar with quotes around the recipe title. ie: “black bean crema”
- Both of these linking issues should be resolved, but I can’t promise when. I really appreciate your patience and am sorry for the problems. If there is a recipe you’re looking for but can’t find or a recipe link that isn’t working, feel free to contact me via facebook or twitter. I’ll shoot you the direct link as soon as I get the chance.
I’ve made the “search” tool a bit more user friendly. At first, it wasn’t sorting by date and pulling from comments as well as posts. It’s now sorted by date and only searches my posts, faq page, and about page.
Comments work pretty differently through Sqaurespace, my new host + blogging platform. I’m no longer using Wordpress and don’t have access to the widgets and plug-ins we’re all used to. At this time SS does not offer comment reply capability.
- I’m still deciding the best way to go about answering comments. For now, when you have a specific question, you will have to check back for my response. Look for a comment from me with “@ your name” followed by my response. I may answer multiple questions in one comment reply box. While there are many plusses to using SS, this is probably the biggest con.
I have updated my Feedburner [RSS] link and it seems to be working properly. From there, you can subscribe by email, Google Reader, etc. When I subscribe by Google Reader I’m experiencing some issues. Hope to have that fixed soon as well. Let me know if it’s working for you.

Update! I had to create a new Feedburner feed with you can subscribe to here. You can also access this with by clicking the RSS icon under the “follow” section of my sidebar. It’s the one to the right of the “P.” When you click over to Feedburner you can subscribe a multitude of ways, including by email.
If you want to subscribe through Google Reader directly, here’s what to do: unsubscribe from your current subscription to my blog [hover over the down pointing arrow that is to the right of your subscription to my blog –> click “unsubscribe” –> click “ok”] then –> click the large red “subscribe” button –> copy and paste this link into the search box http://feeds.feedburner.com/EdiblePerspective –> click “add” –> done!
If you type in “www.edibleperspective.com” when trying to subscribe in Google Reader it will not link properly. Please make sure to use the feed link I provided above. Thanks!!

SECOND.

And more importantly. Food.

My sister-in-law Natalie inspired this next recipe. She’s inspired quite a few of my recipes actually. I created it for her birthday, as she is a huge fan of chocolate + peanut butter especially when mixed together.

How I don’t already have a recipe for this combination is baffling.

It’s kind of like a melted chocolate peanut butter cup! Can you picture it?

I’m going to get straight to the point since I’ve been staring at a computer screen for nearly 18hrs.

PRINT this!

Chocolate Peanut Butter

vegan, gluten-free

2 cups raw peanuts [or dry roasted/unsalted]
3 Tablespoons unsweetened cocoa powder
0-2 Tablespoons sucanat/pure cane sugar/honey/maple syrup
1/4 teaspoon fine grain salt

If using already dry roasted and unsalted peanuts, disregard the roasting information. If using raw peanuts, preheat your oven to 300*. Make sure the peanuts are de-husked.
Roast for 20-24 minutes, stirring 2x during the roasting, until golden brown. The peanuts will darken slightly once removed from the oven.
Let cool for 5-10min, then pour into your food processor and turn on.
Scrape the bowl as necessary to keep things moving and process until smooth.
Once smooth, process for another 1-2min until drippy.
Add the cocoa powder + salt and process until drippy.
If using a sweetener, add that next and process for another few minutes until it smoothes out again. [When using a liquid sweetener, it could take another 2-3min to thin out.]
Store in a sealed jar in the fridge.

notes: 2 cups works well for an 11 cup food processor. If using larger or smaller food processor adjust ingredients accordingly. I do not recommend using a mini food processor. Add more cocoa powder if desired.

And a little behind the scenes action…

On Wednesday I’ll have a recipe involving this chocolate peanut butter. Oh yes. Stay tuned!

Ashley

Is it possible I don’t have as simple a recipe as that?

It is.

Set your oven to 300* for optimal roasting.

Almonds take 18-22min, stirring 1-2x.

Almonds.

Salt.

So simple.

Print this!

Roasted Salted Almond Butter

2.5 cups raw, unsalted almonds
1/2 teaspoon fine grain sea salt

Set your oven to 300* and spread almonds on a large baking sheet.
Roast for 18-22 minutes, until golden brown, stirring 1-2x.
Remove and let cool for 5 minutes.
Add to your food processor and process, scraping down the sides as necessary.
Process for 6-12min, continuing to scrape as needed. Once it smoothes out add the salt and process for another 1-2min until drippy.

notes: 2.5 cups [max] almonds works best with an 11 cups food processor. For a 7 cup, use 1.5 cups nuts and for a 9 cups, use 2 cups nuts. Oil should not be necessary if almonds are still warm from roasting.