To Cake Batter Popcorn

I think the title gives this justice.

I also think this beats cake batter muddy buddies –> and those were good


This was suppose to be my snack for my plane ride, but my plane was overbooked which meant I had to check my carry on at the gate when boarding and forgot to grab it – my computer and toothbrush were more important. Super sad when I was cooped up in the Munich airport for 7 hours, but my pretzel got me through and this bag of delightfulness was enjoyed on Turkish soil instead.

Ingredients: 

1 snack bag of microwave popcorn

1 oz. of white chocolate or vanilla almond bark

1/2 tsp. shortening (optional)

1/8 cup of yellow cake mix

sprinkles

Directions:

Pop the popcorn

Melt the chocolate and shortening.

Pour over the popcorn

Then mix in the cake mix and finally the sprinkles

Let cool a bit – this will be hard but trust me it is so much better once the chocolate hardens

Orange and Blue sprinkles were a must – yes school spirit was necessary – I think I am missing my university…

To Homemade Peanut Butter Cups

First and Foremost – Happy Valentine’s Day!

Reese’s is a lot of people’s favorite chocolate/candy bar. You would think it was mine too, with my great love of the chocolate and peanut butter combo, but its not – I am more of a take 5 kinda gal – the added crunch of the pretzel just makes me swoon (side note – make my own take 5 bars).

With it being Valentine’s I wanted to make sure all my friends (available and unavailable) were given chocolates so thought I would just make my own! I’ve been wanting to make peanut butter cups for sometime and being able to decorate them with holiday sprinkles made vday as good of a day as any other.

These are super easy to make – they just take time – idle time that is – 30 min intervals of refrigeration meant back and forth to the kitchen.

They are delicious too – I had to do a taste test you know.

The recipe came from Brown Eyed Baker, but I only did a third of it (I had about 20 cups though – more than I expected)

Ingredients:

1/3 cup creamy peanut butter
1 1/3 Tbsp. unsalted butter
1 1/3 Tbsp. light brown sugar
1/3 heaping cup powdered sugar
1 1/3 cups milk chocolate chips (I used a mix of 60% cacao Ghiradelli and semi-sweet)

1 1/3 Tbsp. vegetable shortening

Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.

In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly.

Remove from the heat. Add the powdered sugar, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.

Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.

Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.

Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.

Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)

Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.

Cheers to everyone, single, engaged, married and hopefully somebody remembered you on this really pink and red day.

n