Friday, April 2, 2010
Rainy Day Peanut Butter Cups
If you know me in real life you know that I love to make people special treats that make them feel good. Given that today is another gloomy, rainy day and Ashley has had a long week back in school, I decided to dedicate some time to making her something yummy --no vegetables included. This recipe is very simple and rather quick, which is exactly the kind of thing I love to be part of in the kitchen.
What have you been up to this afternoon? Treating yourself to something yummy? (I hope so!) Making these came at a perfect time because I could really use a break. From what? Writing. A. Big. Paper.
I've been partially-avoiding, partially-stressing, and partially-relishing, loving, and enjoying every minute of preparing my big final paper for graduate school. If I learned one thing from Antioch (besides trusting the process and sitting with ambiguity!), it would have to be how to write on flip charts. My living room is literally covered with them right now.
Wanna know the trick for spotting an OD (Organizational Development) person? If they have any of the following (and carry it with them regularly), you've found one: flipcharts, sharpies, large colorful markers, and post-its. We OD people have a million of 'em. I knew I had finally become one when I had to make a stop at Office Depot a few weeks ago because I couldn't start my paper without the proper supplies. Now, back to the peanut butter cups...
I grabbed this recipe from VegWeb. Here are the supplies you'll need:
1 cup peanut butter (reduced fat and creamy)
1/2 cup sugar*
1 1/2 cups of vegan chocolate chips
1/4 teaspoon salt
12 paper muffin cups
*I substituted a few tablespoons of agave for the sugar and thought it was perfectly sweet.
Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them.
Using a spoon or paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens.
In a separate bowl combine the peanut butter and salt and fold in the vegan sugar (or agave).
When the chocolate cups have hardened put the peanut butter mixture into the microwave for 1 minute. Wait a minute for it to cool and then bring out the chocolate cups.
Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. Put the top layer of chocolate on after the peanut butter has hardened in the freezer. You can also have some fun with garnishing these. I garnished some with coconut shreds and others with a bit of rock salt.
Place the cups in the freezer and wait an hour. Serve, smile & enjoy!