Behold: the no-bake cookie of my dreams. Peanut buttery, chocolatey, fudgy, and ready in 1 pot and 25 minutes!
The base for this cookie is maple syrup, coconut oil, and cocoa powder, which are cooked down into a thick chocolate sauce.
Then it’s time to add the vanilla, peanut butter, oats, and dark chocolate! Dark chocolate not only helps these cookies set and harden, but also adds fudgy flavor and texture.
Vegan Peanut Butter No-Bake Cookies from Minimalist Baker →
Forget everything you know about pickled relish! This jalapeño relish is fresh, bright and spicy, but not too spicy. It’s unsweetened, but the apple cider vinegar does tame the jalapeño heat a bit. This relish is for more than sandwiches and hot dogs—think nachos, quesadillas, tacos and burritos, too.
Jalapeño relish will liven up your Fourth of July leftovers, and it makes staples like scrambled eggs and beans and rice much more exciting. Basically, anywhere you would add pickled jalapeños, you can use this homemade relish instead.
If you’ve ever tried pickling your own jalapeños, you know that hot vinegar combined with spicy peppers makes you cough and fills the kitchen with the undesirable fragrance of vinegar.
So, this relish is the perfect homemade alternative to pickled jalapeños. This no-cook, hands-off version is irresistible, and keeps well in the refrigerator for a week or two. Are you as excited about this as I am?
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