It is rich and warm and delicious - all the flavors meld together well, nothing too overpowering. Really a perfect cold winter's night treat for the kids!
Showing posts with label peanut butter cups. Show all posts
Showing posts with label peanut butter cups. Show all posts
Friday, November 5, 2010
Friday Favorite: Monkey Milk
Peanut butter and chocolate is my favorite flavor combination, so when I saw this new Spipping chocolat from Katherine of Love Abounds I had to try it! it not only has peanut butter and chocolate, but banana as well! How can you go wrong?
Monday, November 1, 2010
Monday Munchies: Peanut Butter Cups
Don't raid the kids Halloween candy - make your own! They are far better and you can control the sweetness!
Mommy's Dark Chocolate Peanut Butter Cups
Melt dark chocolate (I use 85% dark or above, either Scharffenberger or Lindt) over a double boiler or similar (I use a small sauce pan of water with a pottery bowl placed in it, with the chocolate in the bowl), stirring until smooth. Use whatever chocolate you prefer - semisweet, milk, dark to whatever degree you prefer - semi sweet and milk will melt differently and you can do this directly in a saucepan on the stovetop over low-medium heat.
Mix 1/3 c natural peanut butter with a spoon until smooth. If you have a sweet tooth, add a little powdered sugar to the peanut butter, mixing til smooth and the desired sweetness/taste is achieved.
Spoon a small amount of into a mold. Add a small amount of peanut butter/powered sugar mixture. Top with another drop of chocolate. Tap molds on tabletop/counter top repeatedly to release air bubbles; refrigerate until firm. If you do not have chocolate molds, you can use mini paper cupcake liners, a mini cupcake tin (greased lightly with butter) or you can make large peanut butte cups in standard size cupcake tins/liners.
Dark chocolate versions need to be kept in the refrigerator as the dark chocolate softens quite a bit at room temperature. But these are much better than the sweet ones! Milk and semi-sweet cups are generally shelf stable for a few days (if they last that long!)
Mommy's Dark Chocolate Peanut Butter Cups
Melt dark chocolate (I use 85% dark or above, either Scharffenberger or Lindt) over a double boiler or similar (I use a small sauce pan of water with a pottery bowl placed in it, with the chocolate in the bowl), stirring until smooth. Use whatever chocolate you prefer - semisweet, milk, dark to whatever degree you prefer - semi sweet and milk will melt differently and you can do this directly in a saucepan on the stovetop over low-medium heat.
Mix 1/3 c natural peanut butter with a spoon until smooth. If you have a sweet tooth, add a little powdered sugar to the peanut butter, mixing til smooth and the desired sweetness/taste is achieved.
Spoon a small amount of into a mold. Add a small amount of peanut butter/powered sugar mixture. Top with another drop of chocolate. Tap molds on tabletop/counter top repeatedly to release air bubbles; refrigerate until firm. If you do not have chocolate molds, you can use mini paper cupcake liners, a mini cupcake tin (greased lightly with butter) or you can make large peanut butte cups in standard size cupcake tins/liners.
Dark chocolate versions need to be kept in the refrigerator as the dark chocolate softens quite a bit at room temperature. But these are much better than the sweet ones! Milk and semi-sweet cups are generally shelf stable for a few days (if they last that long!)
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