Pumpkin "Reese's"

Chocolate and peanut butter is not only one of the best duos ever but when designed cleanly they help us stay young and vibrant! 
CHOCOLATE HELPS BOOST OUR STEM CELLS KEEPING US YOUTHFUL! 
From the book "Eat to Feed Disease,"  Dr. Li explains...
We lose stem cells as we age which slows down our body's ability to regenerate. However, we can eat in a way to offset this and stimulate our stem cells to help grow muscle, maintain vigor and slow aging! 
Chocolate high in flavanoids have been shown to increase the stimulation of stem cells! Also cacao helps reduce stress and anxiety (didn't need studies to tell me that!) and it's fiber helps build a healthy microbiome! 
While I don't know how many flavanols are in Enjoy Life chocolate chips, I do know they are 69% cacao and are double the price of Hershey's chocolate chips which is a good sign that they are sourcing the good stuff.  If I were making these for myself I would try to mix in cacao powder with the melted chips to ensure I was getting even a higher level of cacao! 
HOW I MAKE PEANUT BUTTER
When I make peanut butter which is incredibly easy, I use in-shell peanuts  Deshelling you can do while watching a movie.  Most deshelled peanuts are roasted in oils, plus a big bag of in-shell peanuts is much more affordable. I bought a big bag at Costco for less than $10.  You don't have to deshell them all at once, I only do as I need them.  When I make pb I shell enough to fill my food processor up halfway with peanuts.  
WHERE REESE'S LOSES ME... TBHQ and PGPR..TWO INGREDIENTS NAMES THAT ARE SO LONG THEY NEED ACRONYMS! RED FLAG!
I took a pic of a Reese's label at the store last week. It's been a long time since I've had one and wasn't really sure what ingredients they contain now.  Many food manufacturers change their recipes over time as more preservatives are introduced in the industry.  The two ingredients that are red flags to me are TBHQ (tertiary butylhydroquinone) and PGPR (polyglycerol polyricinoleate).  Both increase the shelf life of Reese's.  Both are legal in food products when used in small amounts.  They have exact numbers to adhere to.  In higher amounts they are toxic and have been found to cause DNA damage and are carcinogenic. 
It's hard to believe what's on the internet.  There is lots of fake news.  So let's use common sense...these ingredients are synthetic! Meaning made in a lab! I don't want any of that business!  Plus we all react differently to things.  Any chance it's harmful I don't want a part of and it's easy enough to make a healthy chocolate pb combo which also helps us stay younger!
RECIPE NOTES:
1. No nifty pumpkin mold?  Use mini cupcake liners! 
2. Allergic to peanuts? Use almond butter or sunflower seed butter!  You'll still receive all the benefits of the chocolate!
3.  If you want even more cacao, use a chocolate bar and cut up into pieces.  They have a lot to choose from now that are in the 80s and 90% of cacao.  Just know they won't be as sweet! 
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