Valentine’s Day means chocolate in one form or another and I love the idea of giving your loved one homemade chocolate candy to remind them how special you think they are.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

I have met very few people who don’t go crazy for the combination of chocolate and peanut butter and so these Homemade Crunchy Peanut Butter Cups are the perfect sweet treat to present to your valentine or just a friend next week.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups are simple to make and the sweet milk chocolate with the slightly salty peanut butter and the crunch from the puffed rice cereal is truly a combination made in heaven.  If you prefer semi-sweet or dark chocolate, you can modify the recipe to your liking by substituting your favorite chocolate for the milk, which happens to be my favorite.  I combined brown sugar with the peanut butter for the filling for these cups and only needed 1/4 cup for the entire recipe which makes me feel good.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Make your Homemade Crunchy Peanut Butter Cups in festively decorated mini muffin liners and place them into heart-shaped boxes and you’ve got a homemade boxes of chocolates to give to some very lucky people.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: ~30 peanut butter cups

Sweet, creamy milk chocolate wrapped around a crispy peanut butter filling is the perfect treat for your valentine

Ingredients

  • 1 cup puffed rice cereal
  • 1 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 3 cups milk chocolate chips

Instructions

  1. In a food processor, blend the cereal until fine, but not powdery. (If you do not have a food processor, you could simply place the cereal into a bag and crush it lightly with a rolling pin.) Pour the crushed cereal into a medium bowl.
  2. Place the peanut butter and brown sugar into the food processor and process until smooth. Add the peanut butter mixture to the bowl with the cereal and use a spatula to mix to combine.
  3. Place this mixture into the freezer for 1 hour. (This will make the peanut butter mixture easer to work with.)
  4. Line a mini muffin pan with ~30 paper liners.
  5. Place the chocolate chips into a microwave-safe bowl, and microwave in 1-minute increments until chips are melted, stirring between increments.
  6. Use a teaspoon to fill the paper liners ~1/3 full of the melted chocolate. Remove the peanut butter mixture from the freezer and use a spoon to scoop out about 1 tsp-sized balls of the mixture, gently flatten the balls and place them on top of the layer of chocolate you have already placed in the muffin liners.
  7. Finally top peanut butter balls with remaining melted chocolate to cover and fill the liners. You don't want the liners filled to the brim, but leave about 1/16 of an inch of room on top.
  8. Place the muffin pan into the refrigerator until the chocolate has hardened, about 1 hour.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Interested in other homemade candy ideas?  I’ve got some other great recipes for you below:

Homemade Kit Kat Bars are super simple to make and accurately re-create that favorite candy bar that you love.

Sweet, salty, crunchy and creamy all at the same time, Pretzel Toffee Fudge is easy to make but completely irresistible.

Everybody loves homemade caramels and with my step-by-step photo tutorial, you’ll be able to whip up a batch of Vanilla Bean Sea Salt Caramels with no problem.

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Oh boy sweet teeth, have I got a treat for you today!!  There are certain things that I make that when I taste them, I am just overwhelmed with excitement about sharing them with you and these Monster Cookie Ice Cream Sandwiches are exactly the type of treat I am talking about!

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

Monster Cookie Ice Cream Sandwiches, how I love you, let me count the ways:

  1. First, you know that I love miniature things, and each of the peanut butter M&M cookies that are the “bread” in this sandwich begin with just a tablespoon of dough, so the cookies end up being just a few bites each.
  2. Second, I love peanut butter anything and the peanut butter flavor is so prominent in these Monster Cookie Ice Cream Sandwiches.
  3. Third, I love soft cookies and because these Monster Cookie Ice Cream Sandwiches are made with a flourless peanut butter cookie recipe, the cookie sandwiches are soft enough to eat straight out of the freezer.  No need to wait until the sandwiches thaw for a few minutes.  Instant gratification people, it’s a beautiful thing.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

The peanut butter M&M cookies that sandwich the ice cream only require 6 ingredients that you will undoubtedly have on hand.  As I mentioned, the cookies are flourless which is not only great for those individuals who are gluten intolerant, but it also equates to the cookies being some of the softest cookies I have ever had.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I bought a small tube of the Mini M&M’s because I like how colorful and fun they make the cookies but you could make just as delicious a cookie using mini chocolate chips if you don’t want to run out and grab some Mini M&M’s.  And since I made these cookies “bite-sized”, you will only have to wait about 8 minutes per tray for them to bake, which means you will be able to have these perfect soft and oh so peanut buttery cookies on their way to becoming ice cream sandwiches in no time.

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

I sandwiched Light Monster Cookie Ice Cream in between my perfect peanut butter M&M cookies (hence the name Monster Cookie Ice Cream Sandwiches), but I can’t think of a flavor of ice cream that wouldn’t be fantastic in these sandwiches.  Cookies n’ Cream would be phenomenal, strawberry ice cream would give you a lovely peanut butter and jelly taste and just straight up vanilla or chocolate would be just dreamy.  The possibilities are endless.  Let’s try them all, shall we?

Monster Cookie Ice Cream Sandwiches

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Yield: 15 ice cream sandwiches

The softest and most peanut buttery cookies filled with miniature M&M's and sandwiched around monster cookie ice cream, it doesn't get any better than this

Ingredients

  • 1 cup smooth peanut butter (not natural peanut butter, it will make the cookies gritty)
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/3 cup mini M&Ms
  • a pint of ice cream (I used Light Monster Cookie flavored ice cream, but use whatever flavor you like)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, use an electric mixer to cream together the peanut butter and brown sugar.
  3. Add egg, vanilla and baking soda and mix until combined.
  4. Fold in the mini M&Ms using a spatula.
  5. Place 1 Tbsp sized balls of dough on to a cookie sheet leaving at least 1 inch in between cookies.
  6. Bake for 8 minutes and cool completely on the cookie sheet.
  7. Place the cooled cookies into the freezer for a couple of minutes so that they are chilled when you sandwich the ice cream in between them.
  8. Remove cookies from freezer and flip half of them over. Top half of the cookies with 1 Tbsp of ice cream and then use the other cookies to top the ice cream to make the sandwiches.
  9. Place ice cream sandwiches into the freezer in a covered container or zip top bag for at least an hour before serving.
  10. Store the ice cream sandwiches in the freezer in a covered container or zip top bag.
  11. Cookie recipe adapted from King Arthur Flour

Monster Cookie Ice Cream Sandwiches {satisfymysweettooth.com}

 

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I’m back just in time for one more Halloween treat that you can whip up in no time!  Again, I love the idea of giving homemade treats out for trick-or-treaters that are family friends or neighbors whose parents wouldn’t mind letting them eat a handmade treat from you.  One of my all-time favorite candies is Tootsie Rolls and I have always wanted to try to make my own homemade Tootsie Rolls.  Halloween is the perfect time for this DIY project.

How to make Tootsie Rolls {satisfymysweettooth.com}

The first thing that comes to mind when I think of Tootsie Rolls is a parade.  Tootsie Rolls are a candy that is thrown by the handful at parades and I always loved running near the parade floats to pick up as many tiny Tootsie Rolls as I could.  Halloween makes me think of the larger-sized Tootsie Rolls that always felt extra special compared to the bite-sized version.  No matter which size you prefer, this post will show you a simple way of how to make your own Tootsie Rolls.

How to make Tootsie Rolls {satisfymysweettooth.com}

First things first:  there are no baking or candy thermometer involved in this recipe!  I bet you are even a little more excited now aren’t you?  That’s what I’m telling you, you could have bag of homemade Tootsie Rolls ready to hand out or bring to work tomorrow for Halloween!

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls:

Start by sifting together dry ingredients (cocoa powder, powdered sugar and dry milk powder)

How to make Tootsie Rolls {satisfymysweettooth.com}

Melt a few other ingredients and whisk together (butter, corn syrup and vanilla)

How to make Tootsie Rolls {satisfymysweettooth.com}

Pour the wet ingredients into the dry ingredients and mix briefly with a spatula

How to make Tootsie Rolls {satisfymysweettooth.com}

Use an electric mixer to combine the ingredients more adequately

How to make Tootsie Rolls {satisfymysweettooth.com}

Finally, use your hands to knead the ingredients to combine them more completely.  You will think that I forgot to tell you a step, but have faith that with just a bit of kneading, you will get a nice, glossy patty

How to make Tootsie Rolls {satisfymysweettooth.com}

Cut the patty of candy into sections

How to make Tootsie Rolls {satisfymysweettooth.com}

Roll out each section into 1/2″ wide ropes and cut the ropes into your desired length of Tootsie Rolls

How to make Tootsie Rolls {satisfymysweettooth.com}

Wrap individually in wax paper

How to make Tootsie Rolls {satisfymysweettooth.com}

How to make Tootsie Rolls {satisfymysweettooth.com}

Homemade Tootsie Rolls

Prep Time: 30 minutes

Total Time: 30 minutes

Chocolatey, fudge-like candy that will have you believing that you have recreated an original classic

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dry milk powder
  • 1 cup powdered sugar
  • 2 Tbsp unsalted butter, melted
  • 1/4 cup light corn syrup
  • 1 tsp vanilla

Instructions

  1. In a large bowl, sift together the cocoa powder, dry milk powder and powdered sugar. Set aside.
  2. In a small bowl, whisk together the melted butter, corn syrup and vanilla until well combined.
  3. Pour the wet ingredients into the dry ingredients. Stir together briefly with a spatula. Then use an electric mixer to combine the ingredients until the mixture is a solid dark brown and the wet ingredients have saturated the dry ingredients.
  4. Knead the mixture by hand on a clean countertop until a smooth, glossy ball of candy is formed.
  5. Pat candy into a flat circle and cut into sections.
  6. Roll out 1/2" sections and cut into desired sized pieces of candy.
  7. Wrap each piece of candy in wax paper.
  8. Recipe adapted from A Cozy Kitchen

HAVE A HAPPY AND SAFE HALLOWEEN!

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The older I get, the less I have interest in going out on the weekends. I love going out for a good dinner, but one of my favorite things to do is to host or attend dinner parties with my friends.  I love when we all contribute a little something because it inevitably ends up being a fabulous spread of great food that we all put our hearts into and that just makes it all taste so much better.  I was invited over to some friend’s house last weekend and I was delighted that they asked me to bring dessert.  They know me so well.  I was very indecisive about what to make and wanted to make something that I hadn’t made before, but did not have time to prepare a multi-step recipe with a lot of waiting time involved.  I settled on these Malted Milk Chocolate Pots de Creme and boy am I glad that I did.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

This recipe was so simple yet unbelievably, unassumingly melt-in-y0ur-mouth good.  The recipe for Malted Milk Chocolate Pots de Creme starts with really good quality milk chocolate.  My favorite chocolate is Guittard and I prefer milk to dark chocolate (gasp!), so I knew only something incredible could come from melty, rich Guittard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted milk balls have always been a favorite candy of mine, especially the egg-shaped ones that my mom always put into my Easter basket.  The garnish for these Malted Milk Chocolate Pots de Creme is crushed up malted milk ball candies, which provide such a welcome crunchy texture that contrasts beautifully with perfectly velvety, luscious custard.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

I poured the pre-set custard for the pots de crème into small, four ounce ramekins and I felt sheepish bringing such small desserts to the dinner party, but even for  a true sweet tooth like me, that was just the right amount of the rich Malted Milk Chocolate Pots de Crème to leave me feeling satisfied.  This dessert is so simple to make, if you can whisk egg yolks and melt chocolate, it will be smooth sailing for you.  Make sure you garnish the Malted Milk Chocolate Pots de Creme with the crushed malted milk ball candies right before you serve them so that they don’t get soggy.

Malted Milk Chocolate Pots de Creme {satisfymysweettooth.com}

Malted Milk Chocolate Pots de Creme

Prep Time: 20 minutes

Cook Time: 24 minutes

Total Time: 44 minutes

Yield: 8 (4-ounce) ramekins

Malted Milk Chocolate Pots de Creme: Luscious and creamy malted milk chocolate custard topped with crushed malted milk ball candies

Ingredients

  • 4 ounces good quality milk chocolate, chopped
  • 2 1/4 cups heavy cream
  • 1/4 cup malted milk powder
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1/2 tsp sea salt
  • 1/2 cup crushed chocolate malted milk ball candies, such as Whoppers

Instructions

  1. Preheat oven to 325 degrees.
  2. Place 8 4-ounce ramekins into a 9X13" cake pan and set aside.
  3. Place chocolate into a medium bowl. Set aside.
  4. Place cream and malted milk powder into a small saucepan and heat over medium heat until it just begins to get small bubbles around the edges and steam (just before boiling), stiffing constantly.
  5. Pour hot cream mixture over chocolate and let sit for a minute. Then gently whisk until chocolate is fully melted and mixture is smooth. Set aside.
  6. In another large bowl, whisk together eggs, sugar and sea salt until well blended.
  7. Gently and slowly pour the warm chocolate mixture into the egg mixture, whisking constantly while you pour to temper the eggs. Whisk until well combined.
  8. Using a ladle, pour the custard into the prepared ramekins.
  9. Carefully pour hot water into the pan around the ramekins until it reaches halfway up the ramekins.
  10. Bake for about 24-30 minutes or until custard is set. When you wiggle the pan gently, you want the edges of the custard to be stable and set, but the centers to still be jiggly.
  11. Carefully remove ramekins from the pan with water and place them onto a clean cookie sheet (for ease of transport). Refrigerate for at least 3 hours before serving.
  12. Top with crushed malted milk balls before serving.
  13. Recipe adapted from Baked Elements Cookbook

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A couple of years ago, the Easter Bunny brought me this book:

Have you seen this book?  It has some of the most adorable cupcake creations I have seen.  The materials and details that are put into each cupcake design are incredible.  Although I think the cupcakes in this book are so cute, I have been too intimidated (lazy?) to spend the time making any of them myself.  Until now.

With spring having sprung, and Easter right around the corner, I have green grass, flowers and baby animals on the brain.  I could no longer resist these little cotton tails

peaking out of grassy egg-filled patches.

I tried a new chocolate cupcake recipe from Sweetness Delicious Baked Treats for Every Occasion by Sarah Levy (which was super moist and chocolatey) and stuck with my favorite vanilla buttercream frosting from Magnolia Bakery.

For the bunny cupcakes, I frosted cupcakes with buttercream and then dipped the frosting in crushed Oreos.  The bunnies’ feet are cut out from the flat Kraft Stacker Marshmallows, with jellybeans and chocolate covered sunflower seeds for the “pads” of the feet.  The tail is a mini marshmallow coated in thinned out buttercream and rolled in decorating sugar.

For the grass cupcakes I used a Wilton #104 icing tip and topped the frosting with Whopper Eggs.

Powered by Recipage

combine cocoa powder and boiling water

combine dry ingredients in large bowl and add butter and cocoa mixture

add eggs and vanilla and mix well

pour batter into cupcake liners 3/4 full

bake, then cool completely before frosting

Vanilla Buttercream

by Adapted from Magnolia Bakery

Keywords: no-bake dessert frosting

 

Ingredients (Enough frosting for ~16 cupcak)

  • 1 1/2 sticks (12 Tbsp) butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup + 1/8 cup milk
  • 5 cups powdered sugar
  • food coloring (optional)

Instructions

In a large bowl, with an electric mixer, cream butter and vanilla together.

Add powdered sugar, one cup at a time, alternating with milk a little at a time after each powdered sugar addition.

Add desired food coloring if using.

If frosting is too thin, add more powdered sugar. If too thick, add more milk.

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Happy Easter!

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