"Create in me a pure heart, O God, and renew a steadfast spirit within me." Psalm 51:10

Friday, March 30, 2012

Feast on Friday

If there is such a thing, I would be labeled a bake-a-holic—especially at Christmas. Just after Thanksgiving each year, I revisit my previous year’s baking list and make adjustments. I begin with about 10-15 types of cookies or candy. My trusty tried and true favorites never leave the list, but cookies or candies that don’t measure up, get voted off and are replaced by recipes I’ve collected throughout the year. I bake and freeze during December and then parcel goodies out to friends and family, saving an assortment to take to holiday parties and our own festivities.
I have baking lists dating back to 2006, which may seem a little crazy except that it allows me to remember what I’ve made in the past and perhaps revive a recipe from the grave if I so desire. The following recipe is a fabulous one for homemade peanut butter cups. While I’m a firm opponent of peanut butter in general, when it’s paired with chocolate it becomes quite dreamy.

Peanut Butter Cups by Rachael Ray

8 oz. milk chocolate, chopped
4 T. unsalted butter, at room temperature
¾ c. natural peanut butter
½ c. honey
(Hint: Use baking liners to form a chocolate shell. Swirl or paint the liquefied chocolate up the walls. Once it sets, fill the shell, then top with more melted chocolate to seal the candy.)

1.      Place 12 – 2 ½ inch baking liners on a baking sheet. Melt the chocolate. Reserve a pot of hot water to keep the chocolate liquid, as necessary. (Since I don’t have a double boiler, I follow the directions on the package to microwave.)
2.      Place about 2 teaspoons of the melted chocolate in a baking cup, swirling to coat about halfway up the side of the cup. Repeat with the remaining cups. Refrigerate until set.
3.      Using an electric mixer, beat the butter until fluffy, about 2 minutes. Beat in the peanut butter and honey. Transfer the mixture to a resealable plastic bag and snip off one corner.
4.      Fill the chocolate cups about ¾ full with the peanut butter mixture, smoothing the surface. Refrigerate for 15 minutes.
5.     Top each peanut butter cup with melted chocolate to enclose, smoothing the surface. Refrigerate until hardened. To serve, remove the candies from the baking liners. (Keep stored in refrigerator.)

While this is an easy recipe to follow, it is a tad time-consuming because of all the refrigeration in between steps. You won’t be sorry if you take the time!!


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