Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups - do I need to say anything else?

I was scared of making these because sometimes melted chocolate and I don't play well together. However, these were a dream to make - really super easy. Although, I did use higher quality block chocolate, which may have helped (I usually use chocolate chips for everything). The ones pictured below are mini size.

Dark Chocolate Almond Butter Cups
from Sprouted Kitchen

Makes 12-14 minis or 6 full sized cups

7 oz. dark chocolate
1/2 cup natural almond butter
2 Tbsp. honey
1 Tbsp. powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. fine grain salt
sea salt flakes for topping

Break up the chocolate and melt in a double broiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.

Set out the liners in a mini muffin tin, this helps them hold shape. Spoon about a teaspoon of the chocolate into the bottom. Tilt and twist it around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining papers. Mix the almond butter, honey, powdered sugar, vanilla and salt together until smooth to make the filling. Scoop out a teaspoon of the almond butter filling and gently roll it into a ball between your palms. Give it a press down and center it on top of the thin chocolate puddle. Repeat. Spoon chocolate, about another teaspoon, on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the bump of the almond butter. Sprinkle a tiny pinch of flaked sea salt on each one and chill in the fridge to set.

They can be kept in a covered container at room temperature or in the fridge.

Chocolate Peanut Butter Fudge

If you haven't already figured it out, my main motivation for keeping this blog is a selfish reason. It's a fairly easy way to record recipes I have tried and makes it so easy to find them later (recipe index or search is so much faster then sorting through a hodge podge of papers). I also like sharing recipes, so it's convenient to refer people to my blog for recipes.

But I do sometimes have something to say, and though probably not too many are listening, it's fun to think maybe someone will read what I have written. I have had so many food thoughts lately and have dreamed of writing poignant blogposts. But that's not happening. I haven't even been keeping up with posting so many recipes I've made recently that I don't want to lose track of. I try to accomplish the most important things each day, and sometimes it feels that I'm not successful with even that. But I do also try to unwind every day with activities that are purely for my enjoyment. Blogging would fall in that category. Hopefully I will get fairly caught up soon.

This delightful recipe was one I discovered today, made today, and am posting today! It's so good I couldn't wait to share it. This is sugar-free, rich, delicious, chocolately candy. Yes, you read that correctly. I was somewhat skeptical this formula could make something just as enticing as traditional candy, but I was so wrong. Try it and see if you don't like it, as these morsels are amazing.

Variations: Try mini-muffin liners and pans for a smaller version. I'm thinking almond butter would taste scrumptious in place of the peanut butter.

UPDATE 5/16/13: I tried these with almond butter and maple syrup instead of peanut butter and honey, and they were indeed scrumptious. Also I used a silicone muffin pan without liners, and the candies popped out very nicely.

Chocolate Peanut Butter Fudge
adapted from Creating Naturally

1/2 cup coconut oil (slightly melted, but not hot)
1/2 cup cocoa powder
1/2 cup natural peanut butter or almond butter
1/4 cup mild-flavored raw honey or maple syrup
1/2 tsp pure vanilla extract

Prepare a muffin pan with 10 muffin liners OR use a silicone muffin pan with no liners.

Add ingredients to a large bowl and whisk until blended and smooth. The heat from the coconut oil will help melt the peanut butter and honey. Pour the liquid fudge into the prepared muffin liners dividing evenly between them. There will be about a half inch of fudge in each muffin liner.

Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. Remove fudge from muffin pan and store in the refrigerator in an air-tight container.

Toffee

My mom's all-time most famous and favorite Christmas recipe has got to be toffee. And so, because we are almost the same person, toffee is my favorite Christmas recipe. My mom has never used a candy thermometer; neither have I. We know exactly what the toffee looks like when it's done. Most of the time I get it just right. It's really a small miracle. But because I can do it, I know you can.

The secret seems to be to cook the toffee mixture until it is dark enough. It starts out a pale yellow and gradually turns more brown. When it is brown like a grocery sack, it's ready. You'll know it's just long enough if you see a streak of very dark brown or smoke. Even with a little smoke, it still seems to turn out. Apparently other recipes for toffee say to cook it to 300 degrees. So you can always try it that way if you don't trust me. You'll know you've cooked the toffee just right because it will be crunchy but not stick to your teeth.

Also, use a heavy-bottomed pot. I've used cast-iron, an enameled dutch oven, and even a shallow skillet. A thinner bottom pot will burn the toffee before it's finished.

If you're a scaredy-cat and want to try some fail-proof candy, look here.

Toffee
from my mother

2 sticks butter
1/2 tsp. salt (if using unsalted butter only)
1 c. sugar
3 Tbsp. water
milk chocolate or semi-sweet chocolate chips or bars broken into small pieces
finely chopped nuts (walnuts, pecans, or almonds)

Prepare two pie plates or one 9x13 dish. Set aside. In a heavy-bottomed large pot, add butter, salt (if using), sugar, and water. Cook on medium high heat and stir constantly. Cook until the mixture turns the color of a brown paper sack or reaches 300 degrees on a candy thermometer , but at the first sign of smoke or dark brown streaks, remove from heat. Immediately pour half of the mixture over each pie plate or all of the mixture in the 9x13 dish. Top with chocolate and all to sit for a few minutes until the chocolate is melted and spreadable. Spread the chocolate evenly over the toffee. Top with chopped nuts. Let cool completely. Use a butter knife to break apart into bite-size pieces of toffee.

Alternate method for double sided toffee: line a 9x13 dish with parchment paper and one other similar (or larger) sized dish (like a cookie sheet or another 9x13 pan). Follow all steps up to letting the toffee cool. As soon as you can after topping the toffee with chocolate and nuts, flip the pan over onto the second parchment lined dish. Add more chocolate, allow it to melt, spread it evenly, and top with more nuts. Let cool completely. Use a butter knife to break apart into bite-size pieces of toffee.

Failproof Candy

Candy making is fun, but sometimes frustrating. These two candy recipes don't require any special skill, so if you want something easy, but really yummy, try either or both of these: peppermint bark and buckeyes.

Peppermint Bark

12 oz. dark chocolate
12 oz. white chocolate
4 - 6 candy canes, crushed

Prepare pan by lining it in wax paper. I used 8x8 square pan, but the bark was on the thick side. Also try a cookie sheet, but don't spread the chocolate all the way to the edge. Melt the dark chocolate over a double boiler or in the microwave (on high for 1 minute, stir, then short bursts of 10-20 seconds until melted. Stir after each burst). Spread the dark chocolate in the prepared pan. Let set. Repeat melting process with the white chocolate. Spread evenly over dark chocolate. Sprinkle with crushed candy canes, pressing the candy slightly into the chocolate. Let set. Remove the bark from the pan. Peel the paper away from the bark. Break or cut into pieces.

As many non-midwesterns may not know, buckeyes are a nut-like fruit that grows on trees. Candy buckeyes resemble the fruit. Ever wonder what the Ohio State Buckeyes are? Nuts (or fruits)!

Many buckeye recipes have a peanut butter center containing only peanut butter,powdered sugar, and butter. I tried this recipe with graham cracker crumbs and cream cheese in the center, and thought the consistency and taste were perfect.

I used a toothpick to dip the buckeyes in chocolate. After the buckeyes were set, I pushed the exposed peanut butter center around a little to get rid of the toothpick hole.

Buckeyes
from Smitten Kitchen

1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter
1 cup graham cracker crumbs (from about 14 graham crackers)
dash of salt
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped

Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.

Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees), while you shape the peanut butter centers.

Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling, and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.

Chill the buckeyes until they are set, about 30 minutes.

Halloween Party Mix

It's Halloween, so you're bound to eat junk food, right? So why not make this candy mix? This combination of ingredients is very addicting, and this recipe makes a big bowl. So make sure you share some!

Halloween Party Mix

1 11-oz. pkg twist pretzels
1 7 oz. pkg. mini peanut butter filled butter-flavored crackers like Ritz)
1 c. dry roasted peanuts
1 c. sugar
1/2 c. butter
1/2 c. light corn syrup
2 Tbsp. vanilla
1 tsp. baking soda
1 10-oz. pkg. M&Ms
1 16-oz pkg. candy corn

In a large bowl, combine pretzels, crackers, and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil 5 minutes. Remove from heat; stir in vanilla and soda (mixture will foam). Pour over pretzel mixture; stir until coated. Pour into greased jelly roll pan. Bake at 250 for 45 minutes; stirring every 15 minutes. Break apart while warm. Toss with M&Ms and candy corn. Cool completely. Store in airtight container.

Peppermint Patties

Who knew making homemade peppermint patties is so easy? Well it is! You can do it!

I have made this recipe twice. Once, following the original directions, which makes big slabs which are cut into smaller pieces. Since the recipe is from an ice cream cookbook, the patties aren't pretty because they're supposed to be stirred into ice cream. When I made them I noticed the mint dough was pretty easy to work with and stayed together very well when dipped into chocolate. So the second time I made them, I patted the dough flat and then used a cookie cutter to form small disks. It worked like a mint charm!

Peppermint Patties
from The Perfect Scoop by David Lebovitz

2 cups confectioners' sugar
3 Tbsp. light corn syrup
2 tsp. water
scant 1/8 tsp. peppermint extract or oil
6 ounces bittersweet or semisweet chocolate, chopped

Line a baking sheet with plastic wrap or parchment paper and dust it with about 1 tablespoon of the confectioners' sugar.

In a bowl, mix the corn syrup, water, and mint extract or oil. Gradually stir in the remiaing confectioner's sugar. As the mixture thickens, knead it with your hands until it forms a smooth ball (it will seem dry at first, but it will come together).

Pat the dough out ounto the sugar-dusted baking sheet about 1/3 inch thick and let it dry, uncovered, for at least 8 hours or overnight.

Melt the chocolate in a clean, absolutely dry bowl set over simmering water, stirring until smooth. Remove from the heat. Line a dinner plate with plastic wrap. Cut the mint disk into 6 triangular wedges, as if cutting a pie, and brush off any excess powdered sugar. Using 2 forks, dip each wedge in the chocolate, turning it over to coat both sides, then trasfer each piece to the plastic-lined dinner plate.

Chill in the refrigerator or freezer until the chocolate has firmed up, then chop into bite-sized pieces.