People we Meet Along the Way...

     I'm not sure if it's the time of year (Lent), the season (Winter) or simply just my female hormones that have me feeling so introspective lately. Whatever the reason, I've been thinking a lot about the people in my life. Not in a melancholy way, but in a gratified way. We are so often caught up in our destination that we forget to appreciate the journey, especially the goodness of the people we meet along the way.  It may sound simple but, I feel that the best things in life are the people we love (and those who love us), the places we've been, and the memories we have made along the way. It's rewarding to stop and remind ourselves of that once in a while.

    Yesterday was what I like to call "Treat Tuesday."  It's my little way of letting my co-workers (and a few select patrons... you know who you are!) know how much I appreciate them. It's also a way to show my gratitude for once again having a job that I love. These truffles were a hit (if I do say so myself) and didn't last long! I did manage to hide a few in the back of our freezer (they freeze well) but I highly doubt they'll be in there long enough to get freezer burn.

Peanut Butter Chocolate Truffles

You will need:

• 2 sticks (1 cup) butter, softened
• 3 3/4 cups icing sugar
• 1 cup smooth peanut butter
• 1 sleeve of graham crackers, crushed
• 3 cups semi sweet chocolate chips, melted

Directions:

• Place graham crackers in a large resealable freezer bag and crush them with the back of a large spoon on your counter top until they are a fine consistency
• In a large bowl, mix butter, icing sugar, peanut butter and crushed graham crackers together until combined
• Roll into 1" balls (or use a small cookie dough scoop as I did) and place them on a parchment lined cookie sheet
• Place cookie sheet in the freezer for at least 20 minutes to allow them to set before dipping
• To make the dipping chocolate, melt the chocolate chips in the microwave for 2 to 3 minutes, stirring after each 30 second interval (be careful not to burn your chocolate!)
• If your chocolate seems too thick you can add a few tablespoons of milk to thin it out
• Once the peanut butter balls have had time to firm up in the freezer, dip them in the melted chocolate using a fork, being sure to tap and scrape off the excess
• Place dipped peanut butter balls back on the parchment lined cookie sheet and allow the chocolate to harden

• In a small (sandwich sized) resealable bag, place a few tablespoons of peanut butter.
• Seal the bag and place it in the microwave for approximately 30 seconds, watching it closely (trust me, you don't want that bag to burst!)
• Once the peanut butter has melted, cut one of the bottom corners of the bag with a pair of scissors. Be sure you are holding the bag over your parchment lined, truffle filled cookie sheet. The smaller the hole the better.
• Begin drizzling the melted peanut butter over the tops of your truffles in a diagonal pattern.

A bit of a messy endeavor, but very much worth it! 

  

 

*This recipe yields approximately 60 truffles 

(enough to share, indulge in, or store in your freezer).

Thanks to Six Sisters' Stuff for inspiring this recipe.

Less is More...

     As part of my New Year's resolve to become more mindful and show more gratitude I picked up a book entitled Less is More; 101 ways to simplify your life by Domonique Bertolucci (yes my local friends, we do have it at our library!). I devoured it faster than my family did this batch of cookies! 

     So much of it was relevant and inspiring to me.  About a third of the way through this little book of wisdom, I came across a page that gave me pause.  In hopes that the author won't mind, here is an excerpt:

"Life is really simple,

but we insist on making it complicated."

Confucius

Make it easy

     Don't keep struggling if something seems difficult. It really doesn't have to be.

There's a big difference between taking the easy way out and looking for a simple solution, so stop what you are doing, take a deep breath and ask yourself, 'How can I make this easier?' Then do it that way instead.

~ Domonique Bertolucci

     Looks good on paper right? I know what you're thinking. If we really stop to think about it though, how hard can it be to strive to make things easier? Seriously. 

     Let's start with this new recipe I found.  It really does not get much easier than this. The effort is minimal and the result is amazing. Try it, you'll see!

Here's What You'll Need: 

• 1 3/4 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup peanut butter
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 tsp vanilla extract
• 2 tbsp milk
• miniature chocolate covered peanut butter cups, unwrapped 

Directions:

~ Pre-heat the oven to 375 degrees

~ Sift together the flour, the salt and the baking soda in a small bowl and set aside

~ Cream together the butter, sugar, peanut butter, and brown sugar and mix until fluffy

~ Beat in the egg, vanilla extract and milk

~ Add in the flour mixture and beat until combined

~ Shape dough into balls and place into an ungreased mini muffin tin

~ Bake for 10 minutes 

~ Remove from oven and immediately press a mini peanut butter cup into each ball

~ Let cookies cool in tin completely before carefully popping them out with a butter knife

    I even found a way to make these cookies much easier...

I happened to have a tub of ready made peanut butter cookie dough in my fridge (thanks to a fundraiser at my daughter's school) so I didn't even have to prepare the dough! 

     One last thing... you'll notice in the above photo that I also used some Hersey's Kisses. They work just as well if you don't have any mini chocolate covered peanut butter cups on hand. Remember, it's all about making things easier. Work with what you've got. You'll be happier for it.

Thanks to Six Sisters' Stuff for inspiring this wonderful recipe. 

Visit their site for more great recipes or check out one of their awesome books!

No bake? Piece of cake!

     Back to school means back to routine.  Back to making lunches, after school snacks and  portable, homework enticing treats. Peanut butter, especially when paired with chocolate, is a hands down winner here at my house.  Since peanut butter is contraband at school this fudge can't be packed in lunches, but the recipe is quick and easy; perfect for an after school reward.  It calls for only 3 (yes you read that right... 3!) ingredients.  Oh, and did I mention that it doesn't require an oven?  This is a no bake treat.  Even if you don't consider yourself a baker I am confident that you can pull this one off. Seriously, give it a try. You won't be sorry!

PS- You don't have to tell anyone how easy this delicious treat was to make. Feel free to pretend you were slaving away over a hot stove for hours. It'll be our secret...

Peanut Butter Chocolate Fudge Bars

You will need:

• 26 individual, regular sized Reese’s Peanut Butter Cups, unwrapped (20 for the bottom and 6 chopped and sprinkled on top)
• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can of sweetened condensed milk

Directions:

• Line a 9x9” pan with foil and spray with cooking spray
• Place the peanut butter cups in an even layer on the bottom of the pan. (You should use 20 on the bottom)

• Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, spread evenly over peanut butter cups in prepared pan. 
• Immediately sprinkle with the crumbled Reese's, pressing them lightly into the fudge. 
• Cool on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely.
• When completely firm, cut into squares and enjoy!
• Leftover pieces, if you have them, can be stored in an air tight container.

Recipe adapted from Six Sisters' Stuff

Blissfully Exhausted...

     I must begin with an apology to all of my faithful readers, I am sorry it has been so long since I've written a decent post.  Trust me, it's not at all for the lack of blog worthy material!  The reason I've been missing in action is that I have taken on not one, but two part time jobs!  I've been Adjusting My Sails indeed!

      I've gone through some major changes over the past few years. Some have been difficult to overcome, but for the most part these changes have resulted in better things.  Though I couldn't have admitted this before now, these changes have been good for me. I have emerged as a stronger, more grateful person.  

    Just as I have evolved and changed over these last few years, so has my blog. When I first began writing  it was for myself alone.  I used it as an outlet, a way to express my thoughts and organize my recipes and baking ideas.  Thanks to the wonders of social media, my little baking blog found a niche and before long it had acquired a few followers.  I soon began to realize that I wasn't writing solely for myself any longer. People were actually reading what I wrote and possibly trying out my recipes!  I have to admit that this made me feel self conscious (and a bit embarrassed!). None the less, I kept on baking and writing about it and low and behold, this little blog landed me a job in a bakery! Who would have thought? Certainly not me!  

    Once again, I apologize for being absent from my writing and recipe posting.  Please know that it is never far from my thoughts. I often think to myself, I can't wait to blog about this, but when I return home, tired and spent, I enjoy the company of my family and a hot cup of tea (or more often a wonderful glass of wine) and just relish the fact that I am living a good life. I'm going to have to work on merging my new working life with my family life and find the time to keep up what started my transformation~ this blog. Please bear with me!  I may be worn out at  the end of the day, but I prefer to think of it as blissful exhaustion.

     Speaking of bliss, here is the recipe for the best combination of peanut butter and chocolate that I've yet to come across. Those who have tried it can attest to the fact that these might just be my best cupcakes so far! I hope you bake up a batch and savour the moment.

     

 Chocolate Peanut Butter Bliss Cupcakes

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) of butter, softened
1 cup sugar
2 large eggs
1/4 cup sour cream
2/3 cup water

• Heat oven to 325 degrees and line muffin pans with paper liners
• In a small bowl, whist together flour, cocoa, baking powder, baking soda and salt
• In a large bowl, beat together butter and sugar
• Beat in eggs, one at a time, beating well after each addition
• Beat in sour cream
• On low, beat in half the flour mixture
• Pour in 2/3 cup water and beat on low until blended, scraping down sides of bowl
• On low, beat in remaining flour mixture
• Fill cups 3/4 full and bake for 10-12 minutes or until an inserted toothpick comes out clean

Peanut Butter & Chocolate Ganache:

1/3 cup creamy peanut butter

2/3 cup chocolate chips  

• Place peanut butter and chocolate in a small microwave proof bowl
• Melt in the microwave for about 45 seconds and stir until smooth
• Dip the tops of your cooled cupcake into the ganache, then turn right side up and let the ganache cool and set for about 15 minutes

Frosting:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup unsweetened cocoa powder

1 1/2 tsp vanilla extract

1 1/2 tbsp milk (more if needed)

3-4 cup powdered sugar

• Beat butter, peanut butter and cocoa powder for 2 minutes
• Scrape down bowl and add vanilla and milk
• Slowly add powdered sugar, 1 cup at a time until you reach your desired consistency
• If it becomes too thick, add more milk, if it is too thin, add more powdered sugar
• Pipe over the ganache layer and top with chopped  peanut butter cups