I have never been a big fan of February. If February was at the beginning of winter, I think I would choose to live closer to the equator and put up with scorpions and cockroaches and hurricanes. In Cleveland where I grew up, I don’t remember having any conversations with anyone in February simply because the only thing that was on anyone’s mind was another month of winter, and to talk about it only made it worse. One thing that makes these cold months bearable for me is cooking and baking. I am no David Lebovitz although I feel closer and closer to him now that I have read several of his books, and get his blog regularly. In fact, I even had a wonderful dream about him, which as I remember, made my day. Among other things, David has made me aware that there is a difference in chocolate! My favorite in the moment is Callebaut’s, which is available from two of the health food store in town, and not so expensive – lucky me.
So here’s the recipe for one of my favorite’s, Reese’s Peanut Butter Cups. It’s so easy and so much more delicious than the traditional ones, that if you make it once, I have a very clear psychic message from another dimension that this recipe will become one of your favorites. It is adapted from Alicia Silverstone’s vegan recipe, and it is as follows:
Sadhvi’s Peanut Butter Cups
½ cup Earth Balance Butter, or some regular organic Butter
¾ cup of your favorite organic peanut butter
¾ cups of your favorite organic graham crackers, ground up in the Cuisinart
¼ cup organic sugar
1 cup of the best chocolate you have, like Callebaut’s
¼ cup or so of organic half and half
¼ cup of chopped smoked almonds, peanuts, whatever you like or have around!
Line a 12 muffin tin with paper liners.
Put the butter and the peanut butter in a small saucepan, and over low to medium heat, whisk and stir until it’s combined.
Add the sugar and combine.
Add the crushed graham crackers and mix.
Now pour this mixture evenly into the muffin tins. Or spoon it. Whatever is easier!
In another small saucepan, combine the chocolate and half and half over very low heat. Whisk it. Smell it. Love it. Just don’t cook it too much!
Pour over the peanut butter mixture in the muffin tins. Put some chopped nuts on top. Refrigerate overnight.
Then, before you let anyone try one of these the next day, sample one yourself.
And be transported to another time, another place…maybe another month!