5 Steps to Decadent Indulgence: Homemade Peanut Butter Cups
As a child, Reese’s cups were undoubtedly my favorite candy. I put them in the freezer and enjoyed them alongside a Dr. Pepper at the pool with my friends. This was long before I watched what I eat or worried about my figure. As a lanky kid who at times was trying to gain weight, the guilt factor surrounding food hadn’t yet surfaced. Each piece of candy wasn’t accompanied by the fear that I would eat another one. When you’re a kid food is just food, no strings attached.
Yoga has taught me that counting calories isn’t good for the shape of my body or mind, but rather takes me away from that place of balance where mindful eating, inner peace, and occasional indulgence bring the joys of life front and center. I’m one of those people that if you put me on a diet I’m bound to gain weight. For the longest time I couldn’t figure out why until I started doing yoga. Trying to control what I ate all the time made me just eat more. I love food too much to spend even a moment eating food that isn’t simply divine. Life’s too short for low fat butter spreads, low fat sour cream, and skim milk.
Eat Like the Good Ole’ Days
The act of making food is mindful in itself. The love and care put into the foods that you eat is what is received and these Homemade Peanut Butter cups are no exception. My sweet husband made them Sunday using Green and Black’s semi sweet chocolate and organic, hand grinded peanut butter. We froze them just like the good ole’ days and then closed our eyes as the rush of dark chocolate hit each taste bud, followed by the tiny nuggets of peanuts swimming in each melty chocolate mold.
And one was enough. Without the oversweet stimulation of high fructose corn syrup you’re able to enjoy your treat in all its glory and be done. Yes, Green and Blacks is more expensive than Nestle but in the end it’s a win-win. The taste makes a world of difference in the end product and its richness means one is enough. Just make a smaller amount.
Homemade Peanut Butter Cups
Makes 12 cups
12 mini muffin molds
3 Parchment paper pastry cones
½ pound organic dark chocolate
1/3 cup organic crunchy peanut butter
1. Melt the chocolate on low hit in a double boiler, stirring constantly.
2. Pour half of the chocolate into one cone and snip a ¼-inch hole off the tip of the cone. Fill each cone 1/3 full.
3. Add room temperature peanut butter to the next cone and snip a ½-inch hole off the tip of the cone. Fill each cup ¾ full. Pipe the peanut butter in the center of the mold, rather than the edges.
4. Fill the third parchment cone with the remaining chocolate and cut ¼-inch off the tip of the cone. Fill each cup with chocolate. Tap molds for bubbles.
5. Place in the freezer for at least 20 minutes.