I’ve begun the month long confectionery and baking extravaganza that is December. I had an excellent partner in crime, I do love a friend who is always game for melting chocolate and putting the candy thermometer through it’s paces. (Super duper thanks to my great friend Heather.)
It was a chocolate and peanut butter kind of day. First up homemade peanut butter cups. Or almond butter cups, that’s what I had, equally delicious. I used Michael Smith’s recipe, available at Food Network.ca.
Really fun to make and simple too. I used a pastry brush to cover the muffin papers in chocolate. Each step needs a few minutes in the fridge to chill.
Heather tackled peanut butter logs (the recipe is below) First you roll them up.
Then you dip them in chocolate.
Last but not least, marshmallows! We used Smitten Kitchen’s homemade marshmallow recipe. I will admit to it being a messy endeavour but after the Santa Claus parade Heather and I were the best mom’s ever when we served up hot chocolate with great big chunks of homemade marshmallows.
Isn’t that the whole point?
The recipe says to use icing sugar to prevent it from sticking, don’t skimp, it’s needed. To cut them use well oiled pizza cutter. I was skeptical that this would work given the stickiness but it did.
Heather N’s Peanut Butter Logs
1 cup crunchy peanut butter, 1 cup icing sugar, 1/2 cup of chopped dates, 1/2 cup of chopped dried cherries, 2 tablespoons of butter. You can use any variety of dried fruit.
Mix everything well. Shape into logs and chill. Once chilled, melt 4 squares of semi-sweet chocolate. Dip each log into the melted chocolate and chill again until chocolate has set. Then eat them up!