Peanut Butter Cups

Can we all agree that peanut butter cups are the king of candy?

Peanut Butter Cups | ediblesoundbites.com

Be still my heart.

Halloween is right around the corner so there's no better time to make these.

Peanut Butter Cups | ediblesoundbites.comPeanut Butter Cups | ediblesoundbites.com

Many of the recipes I have seen either use a ton of powdered sugar or graham crumbs to thicken + sweeten the peanut butter filling. While that's okay as a treat, I really wanted to make the perfect peanut butter cup without all the added sugar.

Peanut Butter Cups | ediblesoundbites.comPeanut Butter Cups | ediblesoundbites.com

To make the peanut butter filling I added coconut oil to natural peanut butter. Since coconut oil is solid at room temperature it keeps the peanut butter from being too runny. But if you don't like the taste of it, or, are allergic, you can use regular butter instead or none at all.

Peanut Butter Cups | ediblesoundbites.com

I opted to use a combination of dark and milk chocolate, and chose to use an unsalted natural peanut butter so that I had the option to add a pinch of sea salt if the filling needed it. Sometimes that little bit of salt is all you need to round out the flavours just perfectly, especially when we're talking chocolate.

Peanut Butter Cups | ediblesoundbites.com

These can be made vegan or gluten free by using dairy-free or certified gluten-free chocolate such as Enjoy Life chocolate. Their mega chunks are my favourite to use.

When there are peanut butter cups, its a happy halloween for sure!

Peanut Butter Cups | ediblesoundbites.com

Peanut Butter Cups | ediblesoundbites.com

Peanut Butter Cups gluten free, vegan makes 12

Print or email this recipe

Ingredients:

  • 1 cup semi sweet chocolate, vegan if needed
  • 1 cup dark chocolate, vegan if needed
  • 1/4 cup creamy natural peanut butter
  • 1 1/2 tsp organic cane sugar (or sucanat/coconut sugar)
  • 1 tbsp coconut oil (or regular butter)
  • 1/8 tsp sea salt

Directions:

  1. Line a mini-muffin tin with paper liners; set aside.
  2. Melt the chocolates in a small bowl set over - not in - a small pot of simmering water. Stir until melted and smooth. Remove from heat.
  3. Spoon about 1 tablespoon of the melted chocolate into the bottom of each muffin liner. Tap the pan gently on the counter to smooth out the surface. Refrigerate the tin until the chocolate begins to set; about 10-15 minutes.
  4. Meanwhile, combine the peanut butter, sugar, coconut oil, and sea salt if using, in a small bowl and stir until smooth and creamy. Spoon one teaspoon of the peanut butter filling on top of the hardened chocolate. Place in the freezer for 5-10 minutes to set.
  5. Return the remaining chocolate to sit over the simmering pot of water and stir until smooth. Then top each cup with the melted chocolate, making sure the filling is completely covered.
  6. Refrigerate until set; about 30 minutes.

*Tip*

  • These are best if stored in the refrigerator in an airtight container. They can also be frozen. If you leave them out a white film that sometimes appears on chocolate will form after a few days. The reason for this is because the chocolate was just melted and not tempered. Store them in the fridge for up to 3 weeks. If you are freezing them they should last about 2 months.
  • If you want a more classic tasting peanut butter cup I recommend using all milk chocolate.

Peanut Butter Cups | ediblesoundbites.com

Biscotti with Lavender & Orange

Seeing as I was a little quiet around here on the blog last week with no recipe to share, I thought I would offer you something sweet to make up for it. Perhaps something that goes well with an afternoon or after-dinner cup of tea or coffee?

Biscotti with Lavender and Orange

Ahh yes. The crunchy Italian cookie...biscotti.

Lavender Orange Biscotti-7.jpg

Twice Baked.

Perfect for dipping.

So crunchy and light.

Biscotti with Lavender and Orange

You'll want to fill your cookie jar with this Italian favourite for a sophisticated treat.

In this recipe I paired dried lavender with fresh orange zest. Lovely lavender is one of my favourite flowers/herbs, and is a unique ingredient to use in baking. The first time I tried lavender was a few years ago in a dessert made of fresh seasonal berries that was topped off with a lavender whipped cream. It was so delicate. I could not believe it when I was told that it was made with real fresh lavender.

Biscotti with Lavender and Orange
Biscotti with Lavender and Orange

I love the smell of the lavender mingly with the orange while the bake in the oven. It fills the house with the smell of cookies and fragrant lavender at the same time.

Now if you've never made biscotti before, fear not, it's not as difficult as you may think. Its actually quite simple.

First mix together the sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in the egg whites, one at a time.

Biscotti with Lavender and Orange

Next you'll combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the sugar mix until blended and stir in the currants.

Biscotti with Lavender and Orange

For the next part you want to shape the dough with lightly floured hands to form a log that's about 10 inches long and 1 inch tall. Flatten the dough and place it on the cookie sheet like you can see I've done here. Now it bakes for a good 30 minutes and cools for 5-10 minutes. So grab a good book and put your feet up while the smells fill your house.

After Baking...

Biscotti with Lavender and Orange

Once the cookie has cooled enough for you to handle it, cut the roll diagonally into 1/2 inch cookies. I find it's best to use a very long serrated knife for this. A good bread knife works well. Now put the biscotti back on the cookie sheet standing upright to bake for a second time.

These are definitely worth the time it takes to make them.

They store very well so feel free to make a double batch.

Biscotti with Lavender and Orange

Lavender Orange Biscotti (makes 12)

Print or email this recipe.

Ingredients:

  • 1/2 cup natural cane sugar
  • 3 tbsp butter
  • 1 tbsp dried lavender
  • zest of 1 orange
  • 1 tsp vanilla
  • 2 egg whites
  • 1 1/2 cups red fife flour
  • 3/4 tsp baking powder
  • 1/8 tsp sea salt
  • 2 tbsp dried currants

Directions:

  1. Preheat oven to 325˚F. Line a baking sheet with parchment paper and set aside.
  2. Beat together sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in egg whites, one at a time.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture, beating until combined.
  4. Turn the dough out onto prepared baking sheet. Lightly sprinkle your hands and the dough with flour. Shape the dough into a 10-inch-long roll; flatten the roll of dough to a 1-inch thickness. Set sheet in the oven and bake at 325˚F for 30 minutes until golden brown on top. Remove baking sheet from oven and place on wire rack to cool for 5-10 minutes.
  5. Using a spatula transfer the roll to a cutting board. Slice diagonally with a serrated knife and cut into 1/2 inch slices. Place the slices upright back on the baking sheet. Bake the biscotti slices at 325˚F for 15 minutes until golden brown on each side once again.
  6. Remove from baking sheet and transfer to wire rack to cool completely. Store in an air-tight container; they will last for up to a month.

{Notes}

  • You may also want to use a rolling pin to help with flattening the dough.
  • The biscotti can also be frozen to last for several months. Make sure they are in an air-tight container or freezer bag.