Last weekend my daughter and I worked on her checklist to try most of the recipes in Alana Chernila’s cookbook, The Homemade Pantry. This week’s recipe was Homemade Peanut Butter Cups. It took about two seconds to convince me to make peanut butter cups. However I assumed we would do it the quicker method and use store-bought peanut butter. I assumed wrong, I should have known. If there is something to be made from scratch she wants to do it that way. Rose told me that it only takes four ingredients to make peanut butter. Who knew? Really? It’s fairly quick and easy also. I think for making our first batch of peanut butter we did pretty well. It tasted great but I don’t think the consistency was completely right. It did the job for the peanut butter cups but I don’t know that the remaining peanut butter will be right for sandwiches. It might work well for cookies or something. It will last for 30 days so I will let you know what we make with it.
The peanut butter cups themselves were very easy to make. Basically, you melt the chocolate in a double broiler and scoop it into the mini muffin liners. There is a bit of a learning curve to find the best technique to line the edges with enough chocolate to make them sturdy but also leave enough room to fill them with peanut butter. We made 24 cups and tried approximately 10 different methods. In the end, I think we did a decent job. You should let the chocolate set for about 15 minutes. We put them in the refrigerator the speed up the process. Rose scooped peanut butter into each up. We needed to reheat the remainder of the chocolate in the double broiler and then covered the tops of each cup. We put them in the refrigerator again to set. They tasted good and they looked good. Next time we might experiment with a mixture of chocolates to see what we like best.