Tag Archives: butter

There’s No Wrong Way to Eat a Reese’s!

Did you know that Mr. Hershey has created over 45 variations of the Reese’s Peanut Butter Cup? A few examples include:

Marshmallow – the traditional cup with an added layer of marshmallow filling

Crunchy – a traditional cup with crunchy peanut butter, as opposed to the smooth peanut butter in the original

Thank you Wikipedia, for making me a little smarter and unfortunately, a little hungrier today.

Without realizing it, I created a similar version to one of Mr. Hershey’s ‘limited edition’ variations:

Dark Chocolate – peanut butter filling in a dark chocolate cup

These Dark Chocolate Peanut Butter Balls are so simple to make and perfect for a quick chocolate fix!

The filling, three simple ingredients: peanut butter, butter, and confectioners sugar.

Mix the filling ingredients together with and electric mixer and then roll into approximately 2 inch balls.

Using a fork, dip your peanut butter balls into melted dark chocolate.

This is an optional step. Place the balls into mini muffin tins. You can also just place the balls directly onto a parchment paper covered baking sheet.

Refrigerate the balls for about 15 minutes and then peal them out of the muffin tin. They won't be perfect in shape, but they will taste fantastic!

Pop the whole thing in your mouth, eat the sides first, just remember, there’s no wrong way to eat a Reese’s!

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Berry Good Scones

It’s not high tea and there are no royal weddings in sight, but today we’re serving up some scones.

Berry Scones

Making these Berry Scones was a bloody good time. Bloody brilliant if I do say so myself. (If you read this post with a British accent in your head, it will make it much more fun :)).

Scones are all about the butter. 1) You want to make sure you keep your butter as cold as possible. Use refrigerated butter and work quickly. 2)You want to make sure the butter is spread through the scone batter evenly. The best way to do this is to grate the butter with a cheese grater.

With your hands, mix the butter and cream into the flour mixture until just incorporated. The mixture should look grainy, like cornmeal. Do not over mix because you want your butter to stay cold.

Place the scone batter on a well-floured surface and knead just until the dough comes together. It will probably only take 8-10 kneads. While kneading, incorporate the flour on your surface as needed because you do not want the dough to be sticky.

Roll the dough into an 8 inch circle - don't worry, it doesn't need to be a perfect circle, as you can tell.

Next, fold the dough into thirds and then into thirds again forming a rectangular square. Place the dough on parchment paper and place in your freezer for at least 10 minutes.

After you have cooled the dough, roll it into an 8 to 10 inch square. The dough should be much easier to roll at this point.

Sprinkle your berries all over the dough. If you are using fresh berries, freeze them first. If you use unfrozen berries, the color of the berries will melt into the dough causing your scone to have a funky color.

Now you will roll your dough into a log. Then you want to flatten the dough with your hands to form a long rectangle.

Slice your log into 5 squares. Then slice each square at the diagonal.

Brush some melted butter on top of the scones and then sprinkle sugar on the tops.

The assembly of these scones is not a traditional way of making scones. However, the folding of the scone dough will result in a light and flaky scone. Remember, do not over mix or over knead the dough and work fast so you can keep the butter as cold as possible. Do these two things and you’ll have bloody good scones.

Bake at 400 degrees for about 20 minutes or until both the top and bottom of the scone is light golden brown. Cool for ten minutes, and then enjoy fellow chaps!

Next on the list, Fish n’ Chips.

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