From January 2016

Home-made Peanut Butter Cups!

I have to admit peanut butter and chocolate is a weakness of mine, so when I saw a recipe for three ingredient home-made peanut butter cups I had to try them. It just seemed so much cuter than scooping peanut butter out of the jar and sprinkling chocolate chips on top – which I do from time to time! These PB cups are perfect for a quick snack, the perfect portion size,  and they satisfy the peanut butter chocolate craving.

They are super easy to make and would be a great gift to bring to a party especially if the hostess is a fan of these flavours. In fact, I would suggest only making these if you have people to share them with because (ahem) you might just end up eating more than a few if you are all alone with these babies!  (speaking form experience here!)

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Although I like Reese’s PB cups, I purposely made these less sweet and used dark bittersweet chocolate instead of milk. This is purely personal preference. I LOVE dark chocolate that isn’t too sweet. You could also use natural peanut butter if you would like them to be a little healthier. This recipe makes 12 small PB cups. I used a standard mini muffin tin with liners and it worked perfectly. I stored them in a ziplock bag in the refrigerator and they keep for a least a week – at the ready for easy snacking  – home-made – and much better than eating an entire candy bar right?

 

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3 Ingredient Peanut Butter Cups

1/3 c smooth peanut butter

1/4 c icing sugar – i used a bit less

6 – 8 oz.good quality chocolate

Line 12 mini muffin pan cups with paper liners. In a bowl stir the peanut butter and icing sugar together until smooth.

Drop by teaspoonful onto a parchment lined baking sheet and freeze until firm – about a half hour.
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Melt the chocolate over a double boiler stir until smooth.

Spoon one teaspoon of melted chocolate into the liners in the muffin liner, add one peanut butter ball into the centre of each. Top with more chocolate smoothing tops. Refrigerate until firm about 1 hour.

Once the PB cups are firm they easily come out of the liners and look just like the real thing! Keep in the refrigerator for up to one week – that is if there are any left a few hours after you make them!

 

 

 

 

 

 

 

Salted Caramel Chocolate Oatmeal Cookies

Ok…. so it’s a new year and I am impressed by all the posts I’ve seen on social media about getting in shape, eating clean, exercising, simplifying, detoxing and starting anew – but I gotta say I love some things about last year.  I especially love that I made these to die for salted caramel chocolate chip cookies, and I am excited about making them again and sharing the recipe with you!

Not that I don’t want to get in shape, exercise and deep clean my home – I do (really!) but sometimes a little cookie break is in order and I always say if you’re going to eat cookies you might as well make the calories worthwhile, and these, my friends are WORTHWHILE!! These salted caramel chocolate oatmeal cookies are delicious, dangerously addictive actually!

So yummy, soft and chewy with a little caramel surprise inside and not just any caramel. I made these with  Trader Joe’s salted caramels left over from my last trip across the border and they are my absolute favourite! If you have these on hand use them. Of course I can’t get these caramels on a regular basis, so some other caramels will have to do next time I make these.  If you like chocolate chip cookies and are a caramel fan then these are for you – make them today or as soon as possible. I’ll be heading into the kitchen to make another batch as soon as I finish passing the recipe on to you – happy baking!   IMG_9719

Salted Caramel Chocolate Oatmeal Cookies

Ingredients:

3/4 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp. vanilla

1 1/4 cup flour

3/4 cup oatmeal
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1 scant tsp.cornstarch (this helps to make the cookies chewy in the centre)

1 tsp of baking soda

pinch of salt

8 oz. good quality chocolate chunks

caramels cut into small pieces – enough pieces for each cookie

Method:

  1. Preheat oven to 350 F
  2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
  3. Stri in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. Batter should be fairly sticky.
  4. Drop by tablespoon onto parchment lined baking sheet.  Insert a small peace of caramel into the centre of each cookie being careful to cover over the camel with cookie dough as best you can. ( This is an important step! If the caramel is sitting on top of the of cookie and not inserted and covered by dough it will melt and ooze out all over the baking sheet while cooking!)
  5. Bake cookies for 8-10 minutes until golden brown and crisping up on the edges.