~Happy Valentine’s Day~

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Well, I’m late getting this post up today, but I wanted to get it up any way.  We usually don’t do a whole lot for Valentine’s Day because we believe that we need to try to show our love for each other every day of the year not just one day.  But, we do try to do a little something for each other and the kids.  This year, I made them each (Brian & the kids) a dozen homemade heart-shaped big peanut butter cups.   Brian bought me 2 bags of Lindor Truffles which are some of my favorite chocolates! 

So, I thought I would share my recipe with you all and how I made them.  Since it’s too late to give you an idea for this year’s Valentine’s Day, hopefully you can plan ahead for next year – or maybe for your anniversary!

Homemade Peanut Butter Cups

2 cups milk chocolate chips
2 Tbs shortening
1/2 cup peanut butter
1/2 cup butter
1-1/2 cups powdered sugar

1.  Place chocolate chips and shortening in a pot and melt on low heat, stirring occasionally.  I used my Wilton Candy Maker Deluxe pots that I had gotten at Hobby Lobby a while back using 40% off coupons! 

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2.  While you’re melting the chocolate, place peanut butter and butter in a pot over medium heat until melted, stirring occasionally.  When completely melted, add powdered sugar and stir until combined.  Continue heating until sugar is well combined.  Remove from heat and let cool until you can safely handle it.  But don’t let it get too cool or it will be too thick use scoop out.

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3.  I use silicone cupcake liners (paper liners work but I like that fact that I don’t have to use cupcake pans for these). 

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Place a spoonful of chocolate in liner and, using a brush, paint the sides with the chocolate. 

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4.  Place on cookie sheet (I used a cutting board) and place in freezer for about 5 minutes or chocolate is set. 

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5.  Using a scoop/spoon, scoop peanut butter mixture into cups, leaving enough room to pour chocolate on top.

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6.  Pour enough chocolate on top of peanut butter mixture to cover but don’t put too much or it will run over the sides of the cup.  (Sorry – forgot to take this pic. )  Return to freezer for about 30 minutes. 

7.  Remove from molds.

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8.  Place them in a nice tin and give them to your sweetheart for him/her to enjoy! 

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Store in a cool, dry place or place in fridge if keeping longer than a few days. 

 

**Note:  If using white chocolate, you may need to add an extra 1 to 2 Tbs of shortening to get desired consistency, depending on the quality of the chocolate.  You want a nice, smooth consistency. **

 

I hope you enjoy these as much as we do.  Happy Valentine’s Day!!

The Best Brownies Ever!

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I followed a link from Organizing Junkie and found THE BEST brownie recipe I’ve ever tried!  And, believe me when I say that I’ve tried A LOT of them over the years.  We love brownies that are not too thin and not to hard but have that slight crust on top after baking but they’re extremely moist and chewy on the inside.  These are perfect!  Not too sweet and not too bitter.  You can find the recipe itself here.  At the bottom of her page, she has a nice little recipe card that you can print out with the recipe on it.   Don’t forget to check out the rest of her site.  There are a lot more great recipes there. 

 

**FYI:  I used a 9 x9 pan to get thick brownies the way we like them.  To me, there did not seem to be enough batter to fill a 9 x 13 pan.  **

 

The Moistest Brownies E.V.E.R

Ingredients below are for a double batch

1 cup canola oil

2 cups sugar

2 tsp vanilla extract

4 eggs

1 cup flour (I used 1/2 cup all purpose & 1/2 cup whole wheat)

2/3 cup cocoa powder

1/2 tsp baking powder

1/2 tsp salt

Preheat oven to 350 F. Grease a 13 x 9 x 2 Inch Baking Pan (30 x 20 x 3 cm Cake Pan) Combine oil, sugar and vanilla. Add eggs, mix until well combined. In a separate bowl add flour, cocoa powder, baking powder and salt. Add to egg and sugar mixture, and combine just until moistened. Pour into greased pan and bake for 25-35 minutes (I usually bake for about 30 minutes) or until brownies pull away from pan.

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I hope you enjoy these as much as we have! 

This post is linked to:  Tempt My Tummy Tuesday

Pumpkin Chocolate Chip Muffins

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I hope your family enjoys these as much as mine does.  I’ve got a couple that really don’t care for pumpkin, but they really like these!
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 cup plain pumpkin
1 cup chocolate chips
1/2 cup butter, melted

Heat oven to 350. Grease muffin cups. Thoroughly mix flour, sugar, cinnamon, ginger, cloves, baking soda, baking powder and salt in large bowl. Break 2 eggs into another bowl. Add pumpkin in and butter and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes.
These freeze very well, but we usually don’t have too many left to freeze.  My kids devour these!

This post is linked to:

Tempt My Tummy Tuesday