I love finding things. Lost keys, old photos, new recipes, strange music, weird people, intriguing books; there is enormous satisfaction in discovery. And I believe the very best ones are stumbled upon accidentally.
Take The Tale of Dark Chocolate Peanut Butter Cups…
Dark chocolate is a mysterious creature. He bides his time with espresso beans and wine. They attend Friday night poetry slams together.
Peanut butter is another shade of cool. He can be found with fruit and other nut butters at hip “natural clubs” (where they throw back wheat grass shots).
One poppin’ night, Dark Chocolate is about to order “une cafe” when he realizes that he left his beret in the cab. Peanut butter, meanwhile, sidles into that very same taxi (you see, P.B. gets stirred up by arguments with Jelly and quits early). Ol’ dark chocolate rushes out of the underground coffee shop, only to watch the cab begin to pull away. Panicked, D. Chocolate throws open the door and jumps in. He, in so doing, serendipitously finds his beret and a new kind of companion!
The rest is history. Or, should I say, delicious.
This fable does not have to be dirty.
It just depends on who you are. I won’t pretend it’s a wholesome bedtime story, but it provides excellent enlightenment for the hungry and the sexy.
Meanwhile, back at the ranch, did you know it’s spring now? As of March 19th. This was another pleasant surprise for me!
You may have thought this whole blossoming business would have tipped me off (that or Day Light Saving Time…spring forward my ass; how about saunter sloth-like at what feels like 5 am?).
Indeed, it took a wonderful walk of small-scale appreciations to fully register this swell season.
I love how beautiful everything is upon closer inspection.
“Beautiful” and “closer inspection” being relative terms, of course.
Take this post. At first glance, chocolate and peanut butter lure you in with their enticing romance. But now here you are, thinking, “This isn’t beautiful upon closer inspection. It’s effing long.”
Well, that’s what she said.
Besides, my circles always come around. They may never end…but I get back to the beginning eventually.
Or you can just scroll through this online Louvre and check out the recipe, like most sensible people. I don’t blame you. These chocolate peanut butter cups are amazing; you read their story.
I hope so. Life is beautiful, folks. We can stand to take it a little slower. And eat more chocolatey peanut butter.
I totally found this dollar. Discovery! “Big deal”, you say. “It’s just a dollar”. Whatevs. $1 = 100 pennies.
Or a chocolate peanut butter cup. Too close?
Dark Chocolate Peanut Butter Cups
total time involved: about 1 hour 30 minutes
makes 12 cups; serving size depends on whether or not you’ve eaten that day and act on the impulse to shove a whole one in your mouth as soon as you reach the fridge
recipe adapted from: That’s So Vegan
- 1 3/4 cups chopped dark (preferably vegan) chocolate; I used 72% cocoa
- 2 tbsp natural peanut butter (for the smooth and sexy texture) for the chocolate, plus 10 tbsp for the filling
- 1/4-1/3 cup powdered sugar, light brown sugar or (oh yeah, I went there) blended raw sugar
- a pinch salt for both the chocolate as well as the filling
- Prepare a standard muffin/cupcake tin (I wonder what its technical title is). You can be wise and implement cupcake liners, as they create the signature lines of a chocolate peanut butter cup. Or! Cut up parchment paper haphazardly and eat crazy-looking cups. They taste amazing either way.
- Chop enough dark chocolate to measure out 1 3/4 cups, about 24 squares. We ended up putting them in a ziploc bag and hammering the heck out of it. Fer real, we actually used a hammer!
- Melt together the chocolate, 2 tbsp peanut butter and pinch salt using a double boiler. Or! Do 1-minute intervals of microwave-action. Beware the burning factor.
- Spoon 2 tsp of chocolatey melt into each cup holder (hey!), smoothing it with the spoon as you go (if you’re, you know, into aesthetics).
- Refrigerate the pan for 20 minutes. That’s got to be my shortest direction yet.
- Whilst our chocolate chills out, measure out the 10 tbsp peanut butter. Mix in the sugar and salt with a wooden spoon.
- At the 20-or-so-minute mark, snatch the chocolate. Quick!! I’m just kidding, you don’t have to hurry. I hope you didn’t drop your pan. Anyway, add 1 tbsp peanut butter to each chocolate circle, spreading it completely.
- With what should be remaining melted chocolate (we totes had to make more, but that was with 1 1/2 cups), top your cups with 2 tsp chocolate so that each one shows no peanut butter. Er, shoot for it, anyway!
- Return to the fridge for at least an hour. I expedite processes wherever I can, but these really do taste better when the chocolate is wholly chilled. An excellently sharp crunch contrasts that gooey, sweet-and-salty filling in a way that just…oh, man. You’ve got to make them.
- Don’t give 75% of them to your celeb guest, thinking there’s no way you could eat them all. Not true.