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Hey...your chocolate's in my PEANUT BUTTER! No...your peanut butter's in my CHOCOLATE!

Does anybody remember those commercials?  I totally loved Reese's Peanut Butter cups when I was a kid.  Okay, maybe I still do.  Maybe.  I mean come on, peanut butter and chocolate is a classic combination!  I remember my mom loving the crunchy ones...and as a kid, I was was like ewww.  But as I got a little older, I decided I loved 'em, too.  And now, I can't even find the crunchy ones anymore!  But I can find endless variations...the Big cup, dark chocolate cup, white chocolate cup, reverse cup (pb shell & chocolate filling...gag me), mixed nut (I actually liked this one)...and then there's the whips, wafers, crispy crunchy, clusters...oh, and let us not forget the egg, tree, heart and other various festive shapes for the holidays!  I admit, I always buy an egg when they roll 'em out.  But the classic cup is still my favorite. 

I don't think it's a bad thing to buy a candy bar every once in a long as it's not a daily...or even weekly occurance.  We all get a craving sometimes back me up, ladies.  But how about making our own peanut butter cups AT HOME!?  Sure, they may contain just as many calories...but they won't contain all the other unknown fillers that I'm not even going to bother to look up-ignorance is bliss??...but taking the time to make your own peanut butter and fashion inside some melted chocolate makes it seem not so bad. Doesn't it? 

I came across this recipe inside what is currently my favorite book.  A book in which I want to make every last thing.  A book which I checked out from the library and don't want to return.  EVER.  Give me a break, I'm broke!  So, I've already renewed it once on my card.  Once is the limit. Lucky for me there are 4 other people in my house with library cards.  I can check it out and renew it once on each of their cards, as well. 3 weeks per check-out, that means I'll be able to keep this book for 15 weeks.  Then I can start the whole thing all over again.  As long as nobody puts a hold on the book- that would throw a wrench into my evil plan.  I gladly accept charity donations.  Not too proud.  So, with a few recipes under my belt and many more in the cache...
Peanut Butter Cups
from jam it, pickle it, cure it by Karen Solomon
yield: 12

1 1/3 c. fresh roasted & salted peanuts
2 tsp. honey
1 tsp. neutral oil I used coconut oil
2 Tbs. confectioners sugar
1/2 tsp. vanilla
1/2 tsp. kosher salt

2 c. chocolate chips or chopped chocolate

Place liners in cupcake pan and set aside.  I used regular size liners, but I think next time I'll go to the candy making shop and purchase some shorter ones...for a better presentation.  Didn't matter, though...we ate 'em all.  Didn't share. 

To make the filling, puree the peanuts in a food processor for 3-4 minutes, until very smooth.  Add the honey, oil, sugar, vanilla, and salt and puree until completely combines, scraping down the sides as  you work.

Take ~2 tsp of the peanut butter mixture into your clean hands, roll into a ball, and flatten into a disk that will fit into the center of the cupcake liner but not touch the sides.  Shape the remaining 11 centers, distributing pb evenly. 

Prepare the coating in a microwave safe bowl; heat chocolate on high for 1 minute, stir well w/ fork to distribute heat.  Heat one minute more, and stir again.  Heat an additional 30 - 60 seconds, stirring thoroughly.  The chocolate should be melted and quite satiny, and you should be able to drop it in ribbons from the end of the fork.

To assemble the cups, working quickly, spoon about 2 tsp. melted chocolate into the bottom of each liner, being careful to coat the bottom in a complete, thin layer, and to coat the sides about halfway up.  Gently drop each of the pb disks into the center of a cup, and give it a gentle tap to secure it in the chocolate (but don't push it all the way through to the bottom).  Cover each center with an additional tsp. of chocolate, covering the top completely and allowing it to surround the sides of the peanut butter, enclosing it completely.  Gently smoothout the tops withthe back of the spoon or by giving the pan a gentle shake. 
Let sit, undisturbed, for at least 4 hours this is the hard part, until the cups completely harden. 
How to store them:  Devour immediately, or store up to 2 week shyeah, right in an airtight container. Do NOT refrigerate!
Jam it, pickle it, cure it is packed full of amazing recipes, methods, techniques, tips and funny little intros by Solomon.  Make everything from beef jerky to jam to marshmallows to pickles to cheese to liqueurs.  I LOVE this book and highly recommend it to anyone interested in venturing into the world of making and preserving  your own an easy, fun manner!  Remember, any extra copies laying around and sent my way would be well-loved and well-used and highly coveted.  Shameless.

Anybody remember this one?