Yup, this is my idea of bliss: a long weekend, my pantry and fridge stocked with good food (and wine), a three-day rain forecast, homemade choco-peanut butter cups on the horizon, and hunkering down to finalize 10,000 words from the draft of my soon-to-be-published memoir. My editor in London, Ardella, is awaiting those words to work on. It’s good to have a deadline and a bit of pressure. It’s good too to have a great editor.
Aside from venturing out on Saturday afternoon to return some books and DVDs to my local library, I don’t plan on going anywhere this weekend.
Why is it a long weekend? November 1st is Toussaint which means All Saints. All Saints’ Day is a Catholic festival and a statutory holiday in France. On Friday, cemeteries all over France will be frequented by flower-bearing families paying a visit to their deceased loved ones. Florists love November 1st.
I don’t know where the idea came from to make choco peanut butter cups. I think I was standing at my kitchen counter looking at a large tablet of dark chocolate and two jars of peanut butter I had just purchased – one smooth, the other chunky.
I’ll do it. I’m going to combine two recipes. Here’s one from Tess Masters. Her two cookbooks, The Perfect Blend and The Blender Girl, are excellent. I purchased them in London and never tire of her inventive recipes. Here, she uses cocoa powder instead of chocolate and almond butter instead of p.b.
- half a cup or 120 ml of liquid coconut oil
- a quarter of a cup or 18 g of unsweetened cocoa powder
- a quarter of a cup or 65 g of raw almond butter
- 2 tablespoons of maple syrup
- a quarter of a teaspoon natural salt
As optional boosters, Tess suggests an eighth of a teaspoon of cayenne pepper and/or a quarter of a cup of crushed walnuts.
Throw everything into a blender or mixer and blast for 10 to 20 seconds until well combined.
Pour the mixture into silicone cupcake molds or paper baking cups set out on a tray (or in a muffin tin.) Chill in freezer for 20 to 30 minutes until solidified. Gently release them from the molds and transfer to a plate or container. Serve slightly chilled. Because of the coconut oil, the chocolates will melt if left out in room temperature.
I must say, though, that I’m wary of her use of coconut oil. She uses it because she’s a vegan (coconut oil is a substitute for butter.) There’s just too much controversy over this product for me to use it liberally. Nobody seems to know if it’s bad or beneficial. If you happen to have some and don’t want to ingest it, then use it on your hair.
And then, there are these two recipes, using chocolate:
Have a scrumptious weekend!