It’s been a busy 7 days for me (and everyone else, I’m sure!). The holidays sure know how to take up a bunch of your time. And I LOVE it! If I could do what I did in this time span for the rest of my life, I’d die one happy girl.
Here are some fun things I worked on for the holidays…
Chocolate-Dipped Candy Cane Stirrers
Wedding Invitation Ornaments
Homemade Organic Peppermint Candy Cane Sugar Scrub
Fun Christmas Present Wrapping
Christmas Eve Dinner – Orange Glazed Chilean Sea Bass with Dill, Cucumber & Orange Champagne Relish
Merry Christmas (a few days too late) everyone! I hope you all had a lovely holiday. Big Kiss!
THIS happened last night…
We had leftovers for dinner. A rarity in our house since I never cook large enough meals to have leftovers. Two nights ago I made Mexican Stuffed Peppers to last a couple of dinners, so I didn’t have to focus on cooking the following night. You would think that I would do something else with my free time…but everything I ended up doing, brought me back to the kitchen. So I decided on DESSERT!
To be honest, I hate baking. It requires too much measuring and I have screwed up more often than I have succeeded. It’s disappointing after all of the time you put into it.
Luckily, there’s no baking involved here. Just some stove top action and the help of the good old fridge. And really, it took no time at all. Such a great treat, and def worth the calories (381 per peanut butter cup, to be exact). Don’t let that deter you – just have salad for dinner 😉
Homemade Peanut Butter Cups
- 1/4 cup Butter
- 3/4 cup Peanut Butter
- 3/4 cup Graham Cracker Crumbs
- 1/4 cup Sugar In The Raw (or you can use whatever sugar you prefer)
- 1/4 cup Milk
- 1 cup Semisweet Chocolate Chips (milk chocolate would work too)
- Sea Salt
In a small pot, heat Peanut Butter and Butter until melted (I did this on high heat and then lowered it so that it wouldn’t bubble). Add sugar and allow to melt while stirring. Take the mixture off of the flame and mix in the Graham Cracker Crumbs.
Spoon the mixture evenly into a lined muffin tin and then pop it in the fridge for about 15 minutes, allowing it to cool.
Have a glass of wine.
After 15 minutes, get back into the kitchen and make the second mixture. In that same small pot (which you rinsed after that first sip of wine), heat Chocolate Chips and Milk until smooth. Take the muffin tin out of the fridge and top off the peanut butter mixture with the melted chocolate.
Sprinkle a tiny bit (optional) of Sea Salt on top of the concoctions and back in the fridge the tin goes.
Give it about 30 minutes to cool. ENJOY!!