I find that when we’re cooking for friends, which is all of the time, we always make what we want.
We’ll usually inquire about dietary restrictions, but other than that, we create the meal around recipes that we feel like testing, ingredients that we love, etc. It’s not because we don’t want to take requests, because we do. It’s just that people are always like, “oh, you guys know better than I do.” Or, “you’re the ones with the food blog.” Yeah, so? Just say what you like!
It gave us great pleasure yesterday to cook for Alex’s wonderful friend from home, and not because he requested anything in particular, but because Alex knew he loved chocolate and peanut butter. It was amazing — instead of flipping through dessert recipes trying to decide between dishes as different as flan and strawberry mousse, we knew right where to go. We turned to the ultimate chocolate peanut butter combo: the peanut butter cup, via a recipe from Baking Bites.
The only problem was we didn’t have mini cupcake cups, so we had to make giant ones. This is the type of “problem” we love to encounter in the kitchen. So yes, these were huge and rich, but they were so delicious that we each managed to eat a entire cup (plus the “test” one that we all split earlier). We’d make these again in an instant, as they’re super easy to do, but look like they’ve been handcrafted by a professional confectioner. You can do mini versions if you like, but we say they’re amazing enough that the bigger, the better.
3 cups dark chocolate chips
1 cup creamy peanut butter
1 cup confectioners’ sugar
generous pinch salt
1 tsp vanilla extract
14 muffin cups
Melt half of the dark chocolate by microwaving for 30 seconds then stirring until chocolate has melted. Use a spoon to pour a little chocolate into each muffin wrapper, and spread the chocolate up the sides of the wrapper. Freeze candy shells immediately until set. In a small bowl, whisk together peanut butter. confectioners’ sugar, salt and vanilla. If it is not soft, you can microwave it a bit. Add a generous amount of the filling into each prepared candy cup, and chill again until set. Melt all remaining chocolate and then cover peanut butter filling with chocolate, and chill a final time until set. Serve cold or at room temperature.