Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, March 27, 2011

easy peanut butter cups

another Martha Stewart recipe that works every time.  this is a quick and easy treat for Easter. this recipe can be made in less than 30 minutes.  chill time is 20 to 30 minutes.

select a 24 mini muffin cup pan and line with mini muffin cups.  in a glass microwave bowl, add 1/2 cup or 4 ounces of white chocolate (or chips) to 1/2 cup SMOOTH peanut butter.  this recipe must be made with smooth peanut butter only.  melt for 1 minute in the microwave and stir to smooth.  DO NOT OVERHEAT or the chocolate will burn. 

in a second glass bowl, melt 12 ounces of bittersweet chocolate for 2 minutes in the microwave.

use a thin spoon (i use an iced tea spoon) to layer the dark chocolate first, then the peanut butter, and then finish with the dark chocolate on top of the cups.  sprinkle the cups with chopped peanuts or a nut topping.

place the muffin pan in the freezer for 20 to 30 minutes to chill.  remove the cups from the freezer and serve.  or store the cups in the freezer covered with plastic in a freezer safe container.  bring the cups to room temperature or slightly cool to serve.  the flavor is maximized closer to room temperature.

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