Easter Eggs

The week leading up to Easter is one usually filled with baking and candy making.  This year with the quarantine, I just really haven't "felt it".  I'm "high risk", so I won't be seeing my family and friends.  Still, it didn't feel right to go into Easter with no eggs.  So, I'm sorry I'm posting this so close to Easter, but you still have time to make some for your family.

The ingredients are simple, and you probably already have all of them.  I make two varieties: peanut butter melt-away and coconut cream.  This post will show you how to make both, that's why there's so many ingredients shown above.
You'll need:

• 2 c creamy peanut butter
• 2 sticks of softened butter
• 1 8-oz block of softened cream cheese
• 2 c shredded coconut
• vanilla
• 1 pound confectioner's sugar
• 12 oz semi-sweet or dark chocolate chips
• 4 TBSP shortening

Start out by making the fillings so they can chill for a bit.  Each of these fillings with make about 3 dozen eggs.

Let's start with the coconut filling.

 Combine 1 stick softened butter and the softened cream cheese in a mixing bowl.

Beat until well blended, then add 2 cups of the confections sugar and the coconut.

Beat until well blended, then add 1 tsp of vanilla and mix in.

 Refrigerate the coconut filling at least 1 hour.

Now to make the peanut butter filling.

Combine 2 cups of peanut butter and 1 stick of softened butter in a mixing bowl.

Beat until well blended.  Then add 2 cups of confectioner's sugar and 1 tsp of vanilla and mix well.

Refrigerate the peanut butter filling for at least 1 hour.

Now let's make some Easter eggs!  I use an egg mould that I bought at a craft store, but you can also shape them by hand if you want.  If you're making them this way, you will need to add more powdered sugar to make the filling(s) stiff enough to hold it's shape.

Combine  1/2 bag of chocolate chips with 1 TBSP of shortening in a microwave-safe dish.  I find it easier to manage by melting the chocolate in smaller batches.  Microwave the chocolate at 30-second intervals, stirring each time until the chocolate is smooth and the shiny.

Now to prepare the moulds*.  Using a spoon, coat the moulds with chocolate.  Be sparing with the chocolate.  You only want enough to cover the mould without making the bottom too thick.  Also, I usually hold them up to the light to make sure there are no thin spots. If you can see through, you need to add more chocolate in those places.  Chill until set, 10-15 minutes.

When you're ready to fill the eggs, remove your desired filling from the refrigerator.  Use a spoon to fill the cavities in the eggs.  Use less than you think.

Tap the mould on the counter a few times.  This levels out the filling so you can see if you need to add more.  This also removes air bubbles.

Top with melted chocolate.  (*if your chocolate has solidified, microwave at 15-second intervals, stirring until melted).  Again, tap on the counter a coupe times to allow the chocolate to fill the gaps and remove air bubbles.

Chill for 2-3 hours, until the chocolate is  set.  Tap the moold on the counter a few times to loosen the eggs.  If chilled thoroughly, they will easily release.  If they don't want to come out, chill a little longer.

Drizzle some of the remaining chocolate over the eggs.  This makes them pretty, but it also helps to hide any imperfections.

Happy Easter!  Enjoy your eggs and your families.

*If you're shaping the eggs by hand, all the molding and chilling steps will be different and, somewhat, easier.  You will need to chill your eggs until very firm so you dip them in the chocolate.          

Pretzel-crusted Peanut Butter Pie

My husband loved the sweet-and-salty combo.  I've been making peanut butter pie for years, but this is the first time I gave it a pretzel crust.  It really did take the dessert to a whole new level.  It's not too salty.  It's not too sweet.  But it is oh so delicious.

Here's what you'll need:
3/4 c finely crushed pretzels
1/2 c graham cracker crumbs
3 TBSP sugar
5 1/3 TBSP melted butter
1/2 c peanut butter
3 oz cream cheese, room temp
1/2 c powdered sugar
2 TBSP milk
1 8-oz tub whipped topping, thawed
1 c mini peanut butter cups

Preheat oven to 425.

Combine the pretzel and graham crumbs, sugar and butter in a large bowl.

Mix until it looks like sand, then pour into a 9-inch pie pan.

I use a glass to press the crumb mixture onto the bottom and up the sides of the pie pan.

Bake at 425 for 8-10, until lightly golden.

Set on a rack and let cool completely.

Combine cream cheese and peanut butter in a mixing bowl and beat until combined and fluffy.

Beat in the powdered sugar.  Add in the milk.  Fold in the whipped topping, mixing well.  Spread in the cooled pie crust.

Use a knife to coarsely chop the peanut butter cups.

Spread evenly over the top of the pie, gently pushing them into the filling.

Refrigerate 3 hours or until set.  Serves 8.

Enjoy!

Obsessed with Peanut Butter Cookies

Peanut butter is something I eat, pretty much, on a daily basis.  On sandwiches or ice cream.  With apples or celery.  It's right after bacon on the perfect foods list. Obviously, I adore peanut butter cookies!  The ones from my childhood, rolled in sugar and smashed with a fork, have lost their allure though, so I'm always looking for was to increase the flavor.  In this recipe, I've added peanut butter chips and peanut butter cups, making a gooey, peanutty bite of heaven.

Here's what you'll need:
1/2 c butter*
1/2 c margarine*
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 pkg peanut butter chips
12 peanut butter cups

* If you like a crisp cookie, use all butter.  If you like a softer, thinner cookie, use all margarine.  I like a soft cookie that holds it's shape so I use both.

In a mixing bowl, combine butter, margarine, peanut butter, sugar and brown sugar.

Beat on medium speed until creamed together (you won't feel sugar crystals when you rub a little between your fingers).

Roughly chop the peanut butter cups and set aside.

Add the eggs and  vanilla to the sugar mixture, beating well.   Mix in the flour, baking soda & powder and the salt, just until blended in.

Use a spoon or spatula to stir in the peanut butter chips and the peanut butter cups.

Cover with plastic wrap.  Refrigerate at least 2 hours, up to overnight.

When you're ready to bake them preheat the oven to 375.

Drop the dough by tablespoons onto a cookie sheet, 2 inches apart.

Bake 11-12 minutes.  Cool on pan 2 minutes before removing.

Transfer to wire racks to cool completely.

Makes about 4 dozen.

Enjoy!

Peanut Butter Meltaways

December is a time filled with parties and lots of opportunities to show friends and loved ones, teachers and coaches, mail persons and babysitters how much you appreciate them.  Nothing says "love" like a homemade gift.  I started making these peanut butter yummies when I was a young girl.  They've been tweaked over the years for a smoother filling and more professional appearance that only looks hard.

 

Here's what you'll need:
2 c creamy peanut butter
1 stick unsalted butter, room temp
1 tsp vanilla
1 lb powdered sugar, sifted
12 oz milk or dark chocolate, chopped
1 TBSP Crisco shortening

Combine peanut butter and butter in a mixing bowl.

 Beat until well combined.  Add the vanilla.
With the mixer on low, add most of the pound of powdered sugar, stirring until well mixed.  The amount you need will differ, depending on how warm your house is.  You want to add sugar until your mixture looks like a soft playdoh.

Line 2 baking sheets with parchment paper.  Use a small cookie scoop to form all the dough into balls.  I use a cookie scoop so they're all exactly the same size, but you can also use a spoon.

 Put a little bit or powdered sugar into a small bowl.

Dip one side of the peanut butter ball into the powdered sugar, then roll between your hands to form a ball. Work quickly!  The heat from your hands will make the butter melt and make a mess.

 When all the balls are rolled into small balls, place the cookie sheets in the fridge several hours, up til overnight.  I know people who put them in the freezer.  This will speed up the process, but will also cause condensation to form, which can make the chocolate seize when the balls are dipped.

Combine the chopped chocolate and shortening in a small bowl.  The shortening helps the chocolate be extra smooth and shiny.  Heat in the microwave for 30 seconds.  Stir.  Continue, at 30-second intervals, until all the chocolate is melted.

Use a toothpick to dip individual peanut butter balls into the melted chocolate.  Place on parchment-lined baking sheets.  Don't worry about the hole in the top.  We'll fix this later.

Continue the dipping process until all are covered.

Dip the tines of a fork into the melted chocolate, and carefully fill the holes left from the toothpick.

For the finishing touch, load the fork with chocolate and drizzle it over the tops of the candy.

Hold at room temp until the chocolate is set, and you don't leave a mark when you touch them.  Store in an air-tight container at room temp for 1 week, or refrigerated up to 1 month.

Enjoy!