Peanut Butter Chocolate Pillows

I should have learned my lesson this weekend and stopped baking for a bit.  But then I was reading food blogs, as I do, and came across  these Peanut Butter Chocolate Pillows.  And I knew that I had to make them.

Vegan baking is, to me, much more satisfying than normal baking.  I feel like it's really easy to make something delicious if there's lots of butter and stuff in it, but when something is delicious and vegan it's much more of a baking success.  These cookies were made by basically making two doughs, one peanut butter and one chocolate, and then wrapping the chocolate dough around the peanut butter one.  I mostly followed the recipe online, with the exception of substituting for stuff I didn't have (like vegetable oil for canola oil, since I didn't have canola and veggie is healthier anyway).  These cookies were pretty delicious, but they were a bit oily for my taste.  This is understandable, since the oil substituted for butter, but I wonder if there is a way to make these with less oil... maybe substitute some of it with applesauce or something.  I'll have to experiment, because I like these cookies but the oil makes them a bit heavy for my taste. 

On a side note, I did my stand-by stir-fry tonight for dinner.  I start with a little oil in a pan, and then throw in onions and carrots.  If I'm lazy and didn't get a chance to press the tofu (firm) ahead of time, I throw in the tofu early too- this way the water has time to cook out of it and evaporate instead of being pressed out, so the tofu still has a firmer texture by the time everything is added in.  Next I threw in some broccoli and frozen edamame, and some chopped garlic.  I decided that I like adding garlic a bit later on in the cooking process, rather than earlier, because this way the garlic isn't quite as thoroughly cooked and thus has a stronger taste, which I like.  A lot of people throw in the garlic earlier on, like with the onions, and I used to do this too.  But then I could never taste the garlic through whatever sauce I used, and I just assumed it had blended flavors.  But no, it was just weakened from being cooked for so long. So now, I add garlic later.  Anyway, after letting all this stuff cook for a minute, I threw in a mixture of strongly "brewed" veggie broth (using bullion cubes) and soy sauce, then covered the whole thing for a few minutes so all the flavors could meld and the veggies would have some time to steam a bit in the sauce.  I then uncovered it and let it cook until some of the liquid boiled off, but not letting too much evaporate.  Once I had it where I wanted it, I scooped some rice out of the rice cooker (my favorite invention, because it saves me many hours of scrubbing burnt rice out of pots) and threw the stir-fry on top.  Of course, every time I stir-fry I always make too much, no matter how hard I try to make a single serving, so I know what I'm having for dinner tomorrow!