FMITK x Pigment: The Recipes 11.30.13

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peanutcups
Thank you to everyone who made it out to Small Business Saturday at Pigment! Here are the recipes I shared today in-shop.

Homemade Chai Spice Peanut Butter Cups

makes 30-36 mini peanut butter cups or 12-16 large, depending on how thick your layers are

18 oz semi-sweet chocolate, chopped
1 jar Big Spoon Roasters Nut Butter – Chai Spice
1/2 -1 cup powdered sugar (adjust according to your taste)
2 tbsp unsalted butter, room temperature
sea salt for garnish

Directions

Line a 12-cup muffin tin with cupcake liners, either regular or mini size.

Melt half of the chocolate by either placing it in a double boiler or in the microwave. If using the microwave, heat in 20 second increments, stirring after each round. Remove when there are just a few pieces of chocolate left and let the residual heat melt the rest. It took 40 seconds for my chocolate to melt.

Divide the melted chocolate into the 12 muffin tins (I used a melon baller scoop to portion it out), just barely filling the bottom of each cup. Drop the pan repeatedly on the counter so the chocolate smooths out into an even layer. Place the pan in the freezer for 15 minutes.

While the chocolate is freezing, whip the peanut butter, butter, and powdered sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking, add more powdered sugar if needed. Place one teaspoon for mini-size (1 small tablespoon for large) of peanut butter  in each cup. Moisten your index finger and gently press out peanut butter into an even layer.  Place in the freezer for 15 minutes.

[Note: I hate being idle in the kitchen, so I took this chocolate freezing time to portion the rest of the rest of the peanut butter into teaspoon sized discs. I was also making 3 dozen so… yeah. Not a necessary step if you’re only making one batch but a time saver nonetheless.]

While peanut butter freezes, melt remaining chocolate.  Portion small spoonfuls of chocolate into the cups, one cup at a time and topping with a bit of sea salt (if using), immediately dropping the pan repeatedly on the counter to flatten each cup.  Since the peanut butter is frozen it will harden the chocolate on contact, so it’s important to drop the pan to flatten out the surface one cup at a time.  Place the peanut butter cups in the freezer for a final 15 minutes to set the top layer of chocolate.

For harder peanut butter cups with more of a bite, keep them refrigerated. For softer peanut butter cups, leave them at room temperature.


Salted Caramel Brownies

makes 1 8×8 pan of brownies in 45 minutes

We Love Jam’s Fleur de Sel Caramel
3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 heaping teaspoon flaky sea salt
2/3 cup all-purpose flour

Directions

Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides. Butter the parchment or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula.

Scrape brownie batter into prepared pan, spreading until mostly even. Top with 8 large dollops of salted caramel.

Bake for 30-36 minutes, until a toothpick inserted into the center comes out clean.

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