Peanut Butter Cups

So, Scott asked for a repeat this week.  Apparently, the gluten-free peanut butter buttons have been on his mind, so there is a fresh batch cooling right now.  Luckily, fortune favors the prepared…and I just happen to have a little something up my sleeve that I made a few weeks ago…

Homemade Peanut Butter Cups!!!  (Ahhh, hear the glory of those four words…)

All kidding aside, anyone who knows Scott knows that he loves peanut butter cups.  We’re trying to incorporate them into the wedding (seriously, we are).  And since there exists a recipe for everything known to man on Pinterest, I set forth on my peanut buttery-chocolate-cup journey.

What You Need:
20 oz chocolate chips
1/2 cup peanut butter
2 tbsp butter, room temperature
1/4 cup powdered sugar

And Here’s What You Do:

1. Place paper cupcake liners in a standard muffin tin.
2. Melt half the chocolate over a double boiler or in the microwave. Kids, we’ve talked about this. Please refer to previous posts as to how to melt chocolate without scorching it.
3.Drop tablespoonfuls of melted chocolate into the bottom of each paper liner. Shake the tin side to side until the chocolate covers the bottom of the liner. Place in the refrigerator for 30 mins.
4. Combine the peanut butter, butter, and confectioner’s sugar together with a hand mixer until well mixed. You might want to add more sugar to taste. Drop small tablespoons of the mix onto the hardened chocolate in the liners, shaking the tin from side to aide until the peanut butter covers the chocolate. put back in the fridge for 30 minutes.
5. Melt the remaining chocolate, and drop small spoonfuls onto the hardened peanut butter. put back in the fridge until hardened.
6. Best enjoyed when stored in the fridge!

What I Did:

I used the lazy method to melt the chocolate.  However, I’ve included a picture to demonstrate what I refer to as “stir until you make it”

When the chocolate looks like the below picture, do NOT put it back in the microwave for further heating.  Just keep stirring.  This picture was taken after three quick bursts in the microwave, each about 15 seconds long.  When the chips get glossy, then you know it’s time to take them out and start stirring.

There were moments of gently nudging with my finger to get all the crevices filled, but that could have been a result of using crunchy peanut butter (he he…oops).  And for those of you who have been to my house, you know that I can’t fit a muffin tin of that width in my freezer.  So, into the fridge it went!


I think Scott was a little overwhelmed by them.  They were taller than your normal Reese’s cup, and had a lot more substance.  I used semi-sweet chips, and I think he would have preferred milk chocolate.  However, they were darn near perfect.  And since the recipe only made 12, we had plenty of opportunity to really enjoy when we were eating one.

Mom is coming next weekend, so I’m not sure if there will be a post up next week.  We could either be all crazy and bake, or just be all crazy.  Mama Rauterkuss is like a big kid when she gets to Florida, so who knows what will happen.
Until next time,

Peace, Love, and Cupcakes!

P.S. I don’t claim to have created any of the recipes I post. I find them through various ways, including Pinterest. You can’t copywriter a recipe. No one can. I’m not doing this for profit.


Nutter Butter Balls

This is another recipe off of Pinterest.  I know, I have a problem.  But it was an easy way to find a lot of recipes that Scott was interested in.  Not surprisingly, we are going with peanut butter and chocolate, again, this week.

What you Need:

1 1lb package Nutter Butter Cookies, crushed

8 oz cream cheese, room temperature

12 oz chocolate chips, melted

And Here’s What You Do:

Crush the entire package of cookies.  Combine with the cream cheese.  Roll into small balls, then dip into the melted chocolate.

What I Did:

I really love getting recipes off of Pinterest.  But, I am noticing a trend among the recipes.  They either make assumptions that everyone reading the recipe is a mind-reader and knows exactly what the recipe author means, or the recipe writers are extremely lazy.  The above was all the direction that the recipe had.  The ingredients actually stated “One package nutter butters, one package cream cheese, one package of chocolate chips”.  Not terribly precise…so, common sense had to kick in.  Nutter Butters are normally sold in the 1lb package in grocery stores, and chocolate chips are usually sold in 12 oz package (although, we did buy a 7 pound package the last time we were at Sam’s) so that is what I used.  12 oz, not 7 pounds…

I also noticed a serious lack of tips on how to get the ingredients combined.  So, here’s how I did it:  I used my food processor to get the cookies down to a near-crumb consistency.  Due to my food processor being pretty small, I had to crush the cookies in batches, emptying out the bowl every so often.  Once crushed, there was no way I could fit the crumbs back in the processor, so out came my hand mixer.  Gosh, I love that thing…  I cut up the cream cheese into cubes and mixed.  And mixed.  And mixed some more until the mixture looked a bit like big Grape Nuts.

Out came the teaspoon-sized measuring spoon, and the formation of the peanut-cream cheese balls began.

There were 63 on that tray…but Scott ate one.  You should come out with between 60-70 with this recipe.

Since they were pretty soft, I stuck them in the fridge for about an hour (you can stick them in the freezer, too.  However, my freezer is pretty small, so I opted for the fridge).  And then the dipping in the melted chocolate.  I continued with my lazy streak from last week and did not melt chocolate over a double boiler.  I used the microwave again.

I don’t recommend that if you have never done it!  Chocolate melts at a very low temperature, and I’ve scorched enough chocolate to tell you that it is very easy to overheat it!

Anyway, halfway through the pan, I stuck them back in the fridge.  At this point, I was already up to melting 8 oz of chocolate, so I think this recipe will be for more like 16 oz of chocolate chips.  And I wasn’t caring for how they were turning out when I was using my fingers to dip them in the chocolate.  So, after experimenting with toothpicks (and losing one of them to the hazards of getting speared, then the chocolate becoming tainted with bits of peanut butter.  Grrr…) I came up with a method of tossing the Nutter Butter and cream cheese concoction into the chocolate, using a spoon to swirl it about, then poking it with a tooth pick to stick it back on the cookie sheet.

I think they turned out rather well.  They certainly don’t look like they were made in a factory…


Scott says that he would like them a bit sweeter, even though they are good.  Maybe next time (if there is a next time.  These things were pretty time consuming.), I will add creamy peanut butter and perhaps some powdered sugar.  And maybe milk chocolate instead of the semi-sweet chips.

Until next time,

Peace, Love, and Cupcakes!