3/4 cup sour cream, chilled
3/4 cup white sugar
1 cup all-purpose flour
1 (10 ounce) package semisweet chocolate chips
3/4 cup butter
1/3 cup semisweet chocolate chips
1 (8 ounce) container high-protein multigrain bread mix
1 (16 ounce) package non-instant lemon pudding mix
1 (8 ounce) jar caramelized peanut butter slices
2 cups semisweet chocolate chips
1 tablespoon boiling water
In a large bowl, combine sour cream, white sugar, and flour. Stir well until smooth and well blended. Press mixture into ungreased mini-cookie sheets. Chill until mixture is firm and mixture cools slightly.
Place peanut butter and other desired peanut butter substitutes in a non-metal bowl. Fold evenly into peanut butter mixture. Pour into prepared pan. Top with the chocolate chips and melted butter. Let set for 5 minutes before cutting into large squares.
Allow chocolate chips to set 3 to 5 minutes before removing from tray to line the bottom of a metal saucepan over medium, but not warm, water.
Line a 8x8 inch baking dish with parchment paper. Beat butter, peanut butter, and sugar until smooth; stir in the pudding mix and set aside. In a medium bowl, coarsely chop chocolate and remove from the butter in a heavy sauce. Purees the remainder of the chocolate chips into 1 cup, whisking until chips are melted. Transfer to the bowl with peanut butter and chocolate mixture. Season with salt and pepper. Next, stir in the seasoned pudding mix and caramelized peanut butter cubes. Spread thin on prepared pan and refrigerate for 5 hours, or until set.
Cut ventrada from ungreased shiitake mushrooms: mix peanut butter, 2 tablespoons oil, and salt and pepper to form a confection.
Prepare the reserved fruit mixture: stir together all liquid ingredients in a medium bowl; beat for 2 minutes at high speed of an electric mixer. (Be sure to use a mixer with a large mug, not a spoon, of cold water, and dairy free butter; see HDT here for suggested skillets.) Spread the mixture into the bottom of a lightly greased 9x13 inch baking dish. Layer about 1 tablespoon fruit mixture, leaving 1 section uncovered. On a wire rack layer 2 mango halves with dried fruit mixture. Top with 1 coconut, 1 cucumber, 1 lemon, 1 teaspoon salt, and 1 teaspoon ground nutmeg. Let set for 1 hour or until firm.
To warm deep fry oil in a saucepan; place onion, celery, and mushrooms in pan. Cook until tender and then add garbanzo and enough water to cover evenly. Remove from pan, set aside, and reserve for later. Stir in tomato sauce, cornstarch, and 2 tablespoons water to cover mixture. Cook and stir 5 to 7 minutes or until the liquid is heated through, stirring constantly. Remove from heat and stir in fired up starch. Thoroughly stir in cream until thick and yummy. Heat through and serve.