Chocolate & Peanut Butter Cups – Guest Post

I didn’t plan to take a blogging break today but when your eleven year old daughter makes a batch of delightful little peanut butter cups, then proceeds to style and photograph them, I suddenly thought “guest post”.  After all she was putting such effort in it was a shame not to share her work ( and no the camera wasn’t on manual!)1560680_10203250975256385_5885773646615907223_n  So I asked Ruth to share her recipe with us.

The words and photos are all hers.  Here’s what she had to say…..

My Homemade Chocolate and Peanut Butter Cups

Reeses Peanut butter cups are a tasty and,at first bizzare treat.   I mean, a layer of peanut butter sandwiched in between two layers of chocolate?  Crazy,right?  But gosh, is it good!  So I decided to make my own from scratch, and they were a massive hit!  Here are some reasons why you should make your own:

 

Peanut Butter Cup

styling and photo by Ruth Dillon

 

1.) In my opinion, they are much better than the real thing, and ultimately cheaper than them as well.

Peanut butter cup

styling and photo by Ruth Dillon

2.) You tend to savour and appreciate them more once you have put the effort in, and boy does the effort pay off!

IMG_4822

styling and photo by Ruth Dillon

3.)  They are quick and extremely easy!

 

Here is what you will need…

12 Candy cups (Minature Cupcake cases)

200g Of semisweet chocolate which is 51% milk chocolate, or a good quality cooking chocolate.

75g Peanut butter, Smooth classic or chunky might work also.

10g Butter

10g icing sugar

Here is what you do….

1  Melt half of the chocolate, either on the hob (the safer, longer way) or in the microwave (the more dangerous, lazy way) then put approx a teaspoon in each case carefully, using all the chocolate. To flatten the chocolate bang the tin on the counter until it is even. Then put it in the freezer for about ten minutes.

2  Take the peanut butter and mix until smooth then add the butter, and then the sugar gradually. Take the cups out of the freezer and spread a genorous half a teaspoon onto the chocolate, adding the leftovers equally to all the cups. Then bring back to the freezer for another ten minutes.

3  Melt the rest of the chocolate then take out the cups once they are set and then repeat step 1 and return to the freezer. When the cups are set, peel the wrapper and enjoy!

To store, pop them on a plate and stick them in the fridge!

Ruth xoxo

 

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