Homemade Peanut Butter Cups

Let just answer the question you are thinking about.  Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.

Oh wait.  That isn't what you were thinking?  You were thinking you want me to ship?  HA.  

I was needed a break from my fruits and veggie recipes.  I needed chocolate.  We all know how that feels.  It was in a, "don't ask why, just GET ME, some chocolate" kind of way.  I also hit a peanut butter sale last week.  Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back.  As if you can ever have to much peanut butter anyway. 

I wanted to make little ones.  You know, portion control.  I burn more calories putting one in, chewing, reaching for another, chewing again, etc.  If I made big ones, it would be one motion.  Not near as much exercise.  Makes complete sense to me.  Frankly, as long as I can self justify, I am good. ;)

So yea, about those cute little ones.  PAIN IN THE BUTT.  I mean, if you are into tedious, OCD, minuscule kind of work, go for it.  But I would rather accidentally cut my legs shaving then deal with that nonsense.  Do the big ones.  People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers.  As you can see I did both, not by choice, but out of sheer torment on those little babies!

Here is what you need.  Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts!  This made, um......crap, I didn't count.  OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left.  Be right back..........

Useless, I think it made maybe 30-36 small ones and 12 big ones.   This can easily be halved for a smaller batch.  But they freezer beautifully, so why would you only make half?!

Here is what you need....

36 oz. of chocolate.  (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids

In a microwave safe bowl add in your chocolate and shortening/oil.  Microwave 30 seconds at a time and stir,  Don't do it longer, or you will burn your chocolate.  Just trust me.  While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer.  Line your cupcake or mini muffin tins and go to town.  I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter.  One scoop of chocolate all around, then bang your pan on the counter to level and even things out.  Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top.  Bang that baby again!  Use the back of a spoon if you need to, to smooth the tops over or get more coverage. 

Refrigerate for 1 hour before serving.  These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!!  WOOHOO!

Peanut Butter Wishes and Chocolate Dreams

Hey guys!!  Have you ever gotten in the mood to get in the kitchen and create something amazing?  I mean like, AH-MAZING?  You know it is out of your culinary knowledge and you think your ability but you decide to go for it anyway?  Well that is what I did with this cake.  I wanted to make my husband his dream cake, just because he is, ya know, so DREAMY!! I took to YouTube for some ideas, and found only one cake that I thought to myself would be something I could experiment with.  More the method, than the actual flavors and colors.

My Geo, is a peanut butter and chocolate loving man!  I have been spending so much time away I just wanted make him something special.  I mean after all, food is love, right?  I wanted to make this so far over the top it was almost ridiculous.  There is some explaining to do, so let me get to it.  This is NOT hard, not even a little, but there are some specific things you need to do! 

OH!  Did I mention this cake has a surprise in the middle?!?!

Once again I used a box cake mix, do what you want, but the star of the show for me was not the actual cake.  You will need an angel food cake pan, 9 inch cake pan and an 8 inch cake pan.  (2-9's will work but it make it difficult to work with once you have cut the cake to fit)

For the CAKE you will need:
2 chocolate cake mixes (or a double recipe of your favorite "from scratch" recipe
1, 9 inch round cake pan
1, 8 inch round cake pan
1 angel food cake pan (approx. 9 inches at the base)

Preheat your oven and prepare cake mixes per box directions.   Line cake pans with parchment and spray with non stick spray.  Divide the batter so that about 1/4 goes in each round cake pan and 1/2 goes into the angel food cake pan.  The round layers will go on the top and bottom of the angel food cake and don't need to be the normal thickness.  Once this is done, bake according to the box directions.  A few minutes less for the round cakes and up to 15-20 min longer for the angel food cake because it is obviously thicker.  When they can be poked with a toothpick that comes out clean, they are done.  Let cool COMPLETELY!!

While they are baking, prepare your frosting and filling:

FILLING:
3/4 cup creamy peanut butter
1 cup Reese's Pieces
1-1 1/2 cups mini Reese's Peanut Butter Cups or Regular size cut into quarters.

FROSTING:
2 cups creamy peanut butter
1/2 cup butter (softened)
4 cups confectioners sugar
1 tbsp. vanilla
3-5 tbsp. milk (depends on the consistency you want, may need even more or less)

In a bowl with a hand mixer or in a stand mixer combine 2 cups peanut butter, butter, confectioners sugar, and vanilla.  Beat until smooth.  Begin adding milk until you achieve the desired consistency for your liking.  Beat for 2 minutes on high when you have achieved that consistency and set aside.

When cakes have cooled, on a cake plate or cake board, place your 9 inch cake.  Spread a thin layer of plain peanut butter on top.  Now, add your angel food cake pan layer, largest side down so it is evenly placed on top of the 9 inch layer.  Spread a layer of peanut butter on top. 

Fill the hole with the Reese's pieces and peanut butter cups you have for the filling.  Fill to the top!  Now place the 8 inch cake on top.  (NOTE, if you use a 9 inch cake, it will need trimmed which makes icing a little trickier but not impossible by any means)

Frost the entire cake with your frosting.  Make sure you have enough left to do any decorating with a piping bag that you want to do.

I also poured ganache over the top of my cake for added decoration and interest.  Here is my recipe for Ganache.

Garnish:
Reese's Peanut Butter Cups
Reese's Pieces Candy
Peanut Butter Cream Frosting

Use these as you wish.  Decorate to your hearts content!!  When you cut your cake, it will be like a piñata!  Candy will spill out from the center like this....

Complete joy and love in every bite!!

Your "brownie points for this wife" Chefwannabe