Did you ever get a craving for candy at like, 3 a.m.?
Sometimes I do. Sometimes I just decide at midnight that I want a piece of candy… and usually I never end up filling that wish, unless I have some in the house or I can convince someone to go get me some. Those are the lazy nights. And then there are other nights, nights when I have baking chocolate, sugar, & all the ingredients necessary to make my own candy… so I do.
I get asked fairly regularly some variation on the following theme: “Giiiiiirl, how do you make all this stuff and not weigh 600 pounds?” or “How do you stay so damn skinny when you bake all of this delicious stuff?!” or “OH MY GOD how can you exist in a home with all of this food & not EAT IT ALL ALL DAY LONG?” No joke, I think I get asked something like that at least once a day. And my answer is, in a word: moderation. All in all, I eat well. Yeah, I eat cake & cookies. And I eat a lot of cheese & carbs, too, as well as drinking an obscene amount of coffee (including lattes) and Coke Zero. And I absolutely love me some good red wine or good beer. However on the other hand I also eat a lot of broccoli, salad, carrots, etc… & I drink a lot of water. I don’t believe in restriction, I don’t believe in denying yourself anything or busting your ass in the gym because you ate three cookies instead of two. I don’t think a life where vegetables are your only food source is much of a life at all… but that’s just me. So yeah, in short, I eat good quality baked goods but I eat far more well balanced food. And as much as I F$#!ING hate him (and I really do) I agree with Anthony Bourdain’s quote: “Your body is not a temple, it’s an amusement park. Enjoy the ride.”
I mean, I’m not making broccoli in the wee hours of the morning. Jay is, not me. I’d eat it, though, if I was hungry. ‘Cause broccoli is friggin’ awesome.
Shit. Sorry. Got distracted. Back to the homemade candy…
Yes, folks, I made some homemade peanut butter cups! I had this massive tub of peanut butter left from those cupcakes… plus I had tons of chocolate left from Christmas. What else is a girl supposed to do!? They’re insanely easy. You can be finished with a batch in a half-hour, no joke. And there are a lot of recipes out there on the web, some more difficult than others, but mine is relatively simple & to the point.
It goes like this:
- Melt a bag of milk chocolate chips in a double boiler, or microwave, half of the bag at one time.
- Meanwhile, mix together 1 1/2 cups peanut butter, 1 cup confectioner’s sugar, 3 tablespoons melted (& cooled) unsalted butter and a pinch of salt in a medium bowl. Make sure it’s thoroughly combined & smooth. Fill a disposable plastic pastry bag with the peanut butter filling & set aside. If, for whatever reason, it’s not thick, add more sugar & peanut butter until it’s thick. You want a thicker consistency than regular peanut butter (so it resists melting in the warm chocolate).
- Line mini-muffin pans with mini cupcake liners or spray them well with PAM. Spoon some melted chocolate into the liners or the muffin tins, smoothing it up a little onto the sides with a small spoon or your (clean) finger to create the bottom of a “cup.” Place the tin in the freezer for 5-10 minutes to fully cool & harden.
- When it’s hardened, take it out and pipe a decent-sized ball of peanut butter filling into each cup. Once every cup has filling, use the back of a spoon or a finger dipped in water to push the balls of filling down more to make them a bit flatter. Then spoon more melted chocolate on top of each.
- Once the entire pan has been filled, tap it gently on the counter until the chocolate smooths out. Then put the pan back into the freezer for another 10 minutes or until hard.
- Repeat the process until all the chocolate and all the peanut butter filling is done.
Et voilà! Peanut butter cups. No preservatives, no chemicals, no additives.
Now in theory you could probably just use straight peanut butter instead of making a filling out of it. It would still work. I just think you need a sweeter filling for these, and regular straight peanut butter can be too “dry” or salty. Plus I think it’s just way too soft, and it’d probably melt as soon as the very warm chocolate hit it. But if you like it that way then hey, go for it. I think you could probably use chunky peanut butter as well, you just may need to make larger peanut butter cups (and a larger pastry tip too). Also, if you want to experiment with other nut butters- heh, I said nut butters- then you can probably do that as well. Just take into consideration the consistency of it, as long as it’s thick enough & not liquidy, you’re good. Same goes for chocolate; use dark chocolate or semi-sweet even, if you prefer. I’d actually like to make them with a white chocolate coating next time. And for Valentine’s Day, you could sprinkle some heart-shaped sprinkles on top! Or, make them in those heart-shaped silicone baking cups.
And speaking of peanut butter… I think I kinda wanna read this book!