Tag Archives: candy

Recipe (Revisited): Peanut Butter Cups


When I announced this blog would be going vegan, I mentioned I would go back and try and re-create some of my previous non-vegan recipes. With Valentine’s Day a week away, I thought it’d be best to revisit a great one: peanut butter  cups! Everyone loves peanut butter cups, and these make great gifts. I recently veganized the recipe as a gift for my boss, and they were a hit.

Sadly I took no new photos of the vegan version, but they are extremely similar to the ones posted above. Plus, they’re already thematic!

I really love chocolate, especially vegan dark chocolate bars. I’ve found a few brands I like at the store, but I recently found out that I love chocolate from the company Rescue Chocolate. After trying them one time, they’ve become my go-to for chocolate all the time! Rescue Chocolate is amazing for a  number of reasons, the first being that 100% of their profits go towards organizations which help animals. Each month they also choose another organization to include in their donations.

Each chocolate flavor benefits a specific animal organization, ranging from shelters to educational programs. I highly recommend the Peanut Butter Pitbull (which goes towards helping  change the world’s perceptions of pit bulls), and Foster-ific Mint (which goes towards foster programs for shelters), and Forever Mocha (which goes towards behavioral training programs). Each bar  has some of the most unique chocolate flavors I’ve ever tried. The Foster-ific Mint is especially delicious, it tastes like a Thin Min cookie. They have other highly creative flavors as well, including a spicy pepper one, a ‘bacon’ one, and a fig one, as well as truffles and bonbons. For Valentine’s, they have adorable heart shaped truffles filled with raspberry cream. Overall, I think its a great way to receive some extremely well made chocolate while also helping out amazing organizations and a really wonderful company.

For the recipe for the peanut butter cups, click below. Next Recipe Revisited will most likely be my Soda Bread recipe!

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Homemade Peanut Butter Cups

I made these for my boyfriend for V-day, because he loves Reese’s. I’m not a fan of the brand because I think it tastes really off, and once you have a really, really good peanut butter cup, you never want to go back. It may be the day after Valentine’s but I guarantee home-made peanut butter cups are the gift that eternally keeps on giving – whether for birthdays, dog’s birthdays, or the March 25th premiere of Mad Men Season 5.

I used the recipe by Brown-Eyed Baker. For this, you will need a mini-cupcake pan, and mini-cupcake liners. It’s the only way to make ’em cups!


1 cup creamy peanut butter ( I used all natural)

1/4 cup unsalted butter

1/4 cup light brown sugar

1 1/4 cup powdered sugar

1 giant bag (24 ounces) of milk chocolate chips (or two 12-ounce bags, whatever is on sale)

1/4 cup vegetable shortening (NOTE: I really don’t prefer to use this ingredient but according to BEB, this is needed for the consistency of the chocolate when its done setting. It’s only a little bit!)


Prepare: a baking sheet with wax paper, a lined mini-cupcake pan, and bowls for melting chocolate. Also, make room in your fridge to cool the two baking pans.

This recipe calls for 3-dozen cups but I made 2-dozen, which is probably why they are ginormous.

Peanut Butter Filling:

In a small sauce pan, melt the butter, the sugar, and the peanut butter, stirring constantly until well its blended, and it slightly boils. When you are happy, take it off the heat and add the powdered sugar, a 1/4 cup at a time, stirring thoroughly. The consistency will become very stiff. Then let this mixture settle to room temperature (although I prefer to put it in the fridge because it will be easier to roll later).

Step 1: 

Melt half of your bag (or one of your bags) of milk chocolate in the microwave with two tablespoons shortening (the other two will go with your next set of chocolate). Be sure to thoroughly stir the melted chocolate with the shortening. Then, drizzle a teaspoon or so of chocolate into each baking cup. The mixture should just fill it up (you don’t need to do anything fancy other than drizzle it in there). When I did this I put way too much chocolate on the bottom, but just eye-ball it. Then place in the fridge to settle/harden.

Step 2:

With your cooled peanut butter mixture, roll out little balls, no more than a teaspoon (or less), and place them all on the wax paper lined baking sheet (make an equal number for the amount of cups you lined with chocolate). Then, at the end, push them down a little to make them look like round discs. Place in the fridge, and let them cool/harden.

Step 3:

Time to melt some chocolate again – use the rest of your half of bag, with the two tablespoons of shortened. Take out your cooled cups, and peanut butter fillings. Place the fillings center into each half-filled cup. From here, drizzle more chocolate on top of each. You want the chocolate very melted/smooth so it slides into the sides of the cup and fills to the top.  Place in fridge once more, and let it sit until hardened. You will then have some delicious home-made peanut butter cups!

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Strawberry Marshmallows

When I used to work at Whole Foods, my unhealthy break food snack of choice were these amazing, amazing home-made pumpkin marshmallows. They basically changed my life & showed me the glory and difference of a home-made, fresh, marshmallow. Do yourself a favor and try it some time, it really is a huge eye opener!


-1 cup of cold water, divided

-1/2 cup light corn syrup

-2 cups sugar

-3 envelopes of plain gelatin

-1 cup of strawberry puree

-2-3 cups of confectioners sugar

First thing to do is to get a nice sized bowl, and combine the gelatin with a half cup of the cold water. The mixture needs to sit for about fifteen minutes. Meanwhile, I suggest prepping your strawberries and pureeing them – it took me almost an entire case of fresh ones, so I’d say have about that many handy.

In a sauce pan, with medium heat, stir together the other half cup of water, corn syrup and sugar until they come to a boil. Then cover this mixture for 2-3 minutes. Then, uncover, turn the heat to high, and put a candy thermometer in the mixture – then between 5-10 minutes, wait for it to rise to 240 degrees.

Now pour the hot mixture in to the gelatin/water, and with a hand or stand mixer, beat on high for 10 minutes or so. At first the mixtures look like a yellow liquid – but trust me, it’ll stiffen up – looking almost like the Fluff you buy in stores. When it begins to thicken – normally you would add just vanilla extract, for plain marshmallows – instead, add a 1/4 cup of strawberry puree at a time, until well blended. Beat for another 5 minutes, until it is thick and slow moving.

Cover a baking sheet in foil, and dust very thinly, and thoroughly, with some confectioners sugar. Then pour the marshmallow mixture on to the pan, and let it sit for 12 hours or so – or overnight. It will then puff up and be nice and squishy!

When its ready, just tip it upside down, and peel the foil off. Prepare the confectioners sugar in a separate bowl. Then, with a good nice, cut into to strips, and then down to little squares – then toss them around in the confectioners sugar until nicely coated.

Keep them in an air tight contained. Fresh marshmallows absorb the dusting, so every day you will probably want to add some confectioners sugar and shake them around to re-coat them. The sugar keeps them fluffy and non-sticky, but I often eat them in whatever shape they are, anyhow! I was able to get between 60-70 marshmallows with this recipe.

These treats are insanely versatile – dip them in chocolate, eat them as s’mores. Make any flavor you want – chocolate, pumpkin, lemon, banana, coconut. Either way, I highly recommend them as a source of energy when trying to read through the “Oxen in the Sun” chapter of Ulysses & all its annotations!

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