Peanut Butter Fudge
My half marathon training is going well but of course I'm still worried I'm not doing enough. I've been hungrier lately so I also feel like I'm eating too much. Today I fit in my long run in the afternoon; 5.6 miles from the Upper East Side to the West Village and I did well. I was tired at first but as I started running I warmed up and moved a little faster. I find that though running in the cold is alot more tolerable than running in heat and humidity, I'm slower when it's very cold outside. I feel as if I'm running through molasses and I have the urge to stop. I'm pretty sure it's just the extreme temperature so I will keep working through it. Tonight when I got off the train, I ran home which was another half mile run I didn't plan but was proud of myself for.
For this recipe, you want to use natural peanut butter, this is definitely a must! Natural peanut butter is just peanuts, no added oil or sugar or any preservatives. There are a ton of brands out there but since pb can be expensive, shoot for Trader Joe's or Whole Foods 365 brand. The other ingredients are maple syrup and pure vanilla extract. This fudge is sooooo good!
1 cup of natural peanut butter
3 tbsp of maple syrup
2 tbsp of pure vanilla extract
Mix the peanut butter, maple syrup and vanilla extract together and scrape into a square dish that is able to be placed in the freezer. Freeze the mixture for about four hours then cut into squares. Store in the freezer in between serving.
Notes: you can add coconut milk and cocoa butter but I didn't have either ingredient and the fudge turned out fine. Don't buy imitation vanilla extract, get the pure stuff. If you have no maple syrup, just use the vanilla extract. Maple syrup is awesome...or use another liquid sweetener of your choice.
If you're getting hit by the snowstorm, stay safe and take this time to cook or bake! The labels to the right of my blog posts will help you find a particular recipe ------------->