I realized sometime in the last couple of days that I had put myself on an accidental hiatus. We went for a weekend away and that pretty much sealed the deal.
It was actually pretty awesome, and definitely much needed.
I spent a lot of time in a hot tub and sitting in front of a fire, mostly accompanied by a large glass of wine.
And a lot of time with Joe and Lilli, just the three of us in a big quiet house. We got there early and were the last to leave. I didn’t want it to end.
This week has been busy for us, as usual, but with more special reasons than your average busy week. It was a certain lovey romantical type of holiday, for one. And two, Joe’s sister is here visiting from Israel with her
fiancé (They hit the courthouse yesterday, so engagement is a thing of the past for them. Mazel Tov!).
When Monday rolled around I realized I needed to grocery shop in a bad sort of way, and that I had yet to unpack anything red or pink or tissue papery in nature for Valentine’s card making. I really really wanted to make these once I saw them, and seriously considered it for about 2 minutes before I realized I would have had to have started in like December to actually be able to finish them in time. Ha.
I did however find time to make the one thing that Joe requested and I knew I couldn’t turn down, especially since he also requested them as a Hanukkah gift and I never got around to making them.
Peanut butter cups. For two.
Even though I actually let him eat them all because I, well, bought myself a box of chocolates Monday and they were pretty much half gone by Tuesday night.
The peanut butter cups really do make a nice treat for two people though, if you make them according to this recipe. I bought heart shaped silicone baking cups the first time I made these, which was for our second Valentine’s Day together. You can use regular old paper baking cups too, and that can make it a good way to dress them up for just about any treat giving occasion.
Peanut Butter Cups for Two
makes 4 cups
1/3 cup creamy peanut butter
1/2 cup heavy whipped cream, measured when whipped
sugar to taste
1 lb good quality chocolate, tempered
Using a clean pastry brush paint the insides of 4 regular sized cupcake cups with a layer of tempered chocolate. You want the coating to be thick enough that you cannot see light through, but not so thick that it will be hard to bite into. Pay special attention to the crease of the cup, as sometimes an air pocket will form there, where filling can later seep out. Put the mold on a flat surface in the freezer to allow the chocolate to set up.
While the chocolate sets, mix your filling. Fold together the whipped cream and peanut butter and then sweeten until you like the taste. I prefer mine a little bit less sweet than commercial brands so that it tastes more like peanut butter and less like sugar. You can use either powdered or granulated sugar here. Granulated will break down the whipped cream a little more and the filling will be softer, while powdered will make it a little thicker, more like a paste. The difference is pretty slight though, unless you add a lot of sugar.
Take your molds out of the freezer and fill each cup, leaving about 1/8″ headspace at the top. Make sure the top of the filling is nice and smooth, with no peaks sticking up over the top of the cup edge. This will ensure that you get a complete seal when you put the top layer of chocolate on.
Spoon a little bit of chocolate into the top of each cup, and, using a small chef’s palette knife (offset spatula to some) smooth it out and seal it all the way up to the edge of the cup. Add a bit more if you need it. It’s ok if you have a little extra, just scrape it off using the edge to help you.
Pop back in the freezer for about 15 minutes, then you should be able to remove them from their molds. If you are using decorative paper cups, you can skip this step and just put them into the fridge until you are ready for them.
Now go share them with your honey! (You might need a glass of milk…)
Stored in the fridge, they will last about 5 days.