Pumpkin and Peanut Butter?!

I love the fall for many reasons, one reason being the pumpkin flavored everything, everywhere! I am also obsessed with peanut butter, I could probably sit down and eat an entire jar of peanut butter. No joke. I have 1 jar open in the cupboard and 2 more unopened jars in the pantry. I don’t want to run out! I have a friend who is also obsessed with peanut butter, however she actually WILL sit down and eat the whole jar if its in her house. So she just doesn’t buy it anymore, for any reason at all. She came across this recipe for Reeses Pumpkin Peanut Butter Cups, and asked if I’d make it so she could try them and not have to buy any peanut butter. I love being given new recipes to try, especially sweets, and then I can give some of them away! I wasn’t completely sure how I felt about pumpkin and peanut butter being mixed together, but I figured I’d give it a try! The recipe seemed easy enough, and I had everything I needed for it, I love when that happens! So I accepted the challenge, and I was NOT disappointed!!! I strongly suggest you make these for when you are having some company over, or if you want to feel like a glutton, make them for yourself and just hide them in the freezer and don’t share with anyone! That was what I wanted to do 😉

 

Reeses Pumpkin Peanut Butter Cups

Ingredients:

  • 1/2 c. chocolate chips, melted
  • 2 T Pumpkin puree
  • 2 T Peanut Butter, creamy
  • 1/8 tsp. cinnamon
  • Pinch pumpkin pie spice (optional)

Directions:

  1. Start these little guys off by melting the chocolate chips. I opted for the easy way and just microwaved the chocolate chips in a microwave safe bowl in 30 second increments, stirring in between each round in the microwave. While doing this, line mini muffin tins with some fun festive cupcake liners, or whatever you have on hand. You’ll need about 10 liners.
  2. When the chocolate is melted, use a spoon and put enough chocolate in the liners to fill the bottoms, it won’t take much. Place the pan in the freezer for 8-10 minutes, or until the chocolate has hardened. If you don’t have a big chest freezer that will fit the whole cupcake pan, I actually took the liners out of the cupcake pan and put the liners into an empty ice cube tray. It worked GREAT!
  3. While the chocolate is freezing, in a small bowl combine the pumpkin, peanut butter, cinnamon and the pumpkin pie spice if you choose to use it. I did use just a few shakes of the pie spice, because I love pumpkin pie. But I’m sure it would be great without it.
  4. When the chocolate is hard, take it out of the freezer and place about a tsp of the pumpkin mixture in the center of each liner. I didn’t use an actual teaspoon measuring spoon, just a regular spoon, use whatever is easiest for you! After even liner has the pumpkin mixture in it, top with the remaining chocolate. Making sure to cover all of the pumpkin mixture and getting chocolate along the side so it’s not just a chocolate and pumpkin sandwich, but just like a Reeses Peanut Butter Cup!
  5. Place the liners back in the freezer for another 8-10 minutes. Take out, and enjoy!!!

When I made these, I didn’t think 2 Tablespoons seemed like enough, so I added an extra Tablespoon of each. I had a lot of pumpkin mixture left over. I think without the extra pumpkin and peanut butter you’ll still end up with more of the mixture than you have melted chocolate. So feel free to play around with how much of each you need to use it all up. I ended up just melting more chocolate and making more, including 3 bigger ones in a normal cupcake pan. I think I liked the bigger ones more, just because they had more chocolate than the mixture, like a normal PB Cup would have. You can also use just straight up Peanut Butter and make homemade peanut butter cups. Also delicious, I did this with 4 of the mini ones. Next I want to try to make some homemade caramel (dulce de leche) with the sweetened condensed milk and doing this recipe using that caramel instead of the pumpkin/peanut butter mixture. Doesn’t that sound amazing?! Let me know what you think and what you’d use in the middle!

Recipe from: http://chocolatecoveredkatie.com/2012/10/04/reeses-pumpkin-peanut-butter-cups/

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Fall, the best everything!!

Fall is my favorite season!! It starts to get a little chilly (alright this year it’s down right cold!), pumpkin things start appearing everywhere!, the scents are amazing, the colors that pop up everywhere, and it’s almost Christmas!! One thing that I don’t like about fall? The want to constantly be baking. Baking delicious goodies every weekend will not help me fit into my wedding dress in May…I’m just saying! But, after I found this recipe, I seriously couldn’t resist!! Molasses cookies are my all time favorite cookie (molasses, ginger, spice, etc.), and I love all pumpkin things, so this Pumpkin Molasses Cookie is the perfect fall treat!! I was also a good Weight Watchers member and figured out the points value per cookie before baking them, and at 2 ppv a cookie, I figured they weren’t too horrible to have in the apartment, plus I have a few people who have said anytime I bake, I can share the wealth with them, which I plan on doing, because who doesn’t love coming into work on Monday to find some goodies waiting for them at their desk!?

PUMPKIN MOLASSES COOKIES:

Ingredients:

  • 1/2 c. unsalted butter, softened
  • 1 c. sugar, plus extra for rolling
  • 1/2 c. roasted pumpkin puree (I used regular pumpkin in a can)
  • 1/4 c. molasses
  • 1 egg
  • 2 1/3 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. ground cloves
  • 1/2 tsp. salt

Directions:

  1. In a large bowl, beat the butter with an electric mixer until it’s nice and fluffy.
  2. Add the sugar, pumpkin, molasses, and the egg. Mix until well combined.
  3. Add in the dry ingredients and mix until a batter forms. I suggest adding in the flour gradually or you’re going to be standing in a large cloud of flour.
  4. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  5. Fill a small bowl with some extra sugar, I used about 1/3 of a cup and almost used all of it!, Roll the dough into about once inch balls and then roll around in the sugar until it’s thoroughly coated. Place on a cookie sheet that is covered in parchment paper. Place the balls of dough an inch or so apart.
  6. Bake the cookies at 350 for about 10-12 minutes. Let them sit on the cookie sheet for a few minutes before moving the cookies to a wire rack.

This recipe makes almost 4 dozen cookies, depending on how big you make them. And just a warning, the dough is VERY sticky after only an hour of refrigeration. So what I did was used my small Pampered Chef scoop and just plopped the dough into the sugar, shook the bowl a little and then rolled the dough into a ball after it’s been coated by sugar so it wasn’t so sticky. But it may not be as sticky if you refrigerate for longer, so play around with this. But seriously, don’t let the sticky dough stop you from making these, because your whole house will smell like fall, and your taste buds will do a happy dance after you bite into them! They are PERFECT with a cup of coffee (mine just happens to have some Pumpkin Spice creamer in it!) Enjoy!!!!

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Recipe Adapted from: http://heedthefeed.com/2011/09/25/pumpkin-molasses-cookies/