Homemade Peanut Butter Cups

I do not LOVE Reese's peanut butter cups like some, but I fell in LOVE with this homemade version for sure.  A friend of mine made these for me and I had to have the recipe.  She got the recipe from Martha Stewart, of course.  They were featured in her Everyday Food magazine.  Regardless you have to try them and give them to your chocolate/peanut butter lovers.  They will LOVE you forever.

4 oz white chocolate chopped
1/2 cup smooth peanut butter
12 ounces semisweet or bittersweet chocolate, chopped
2 TBSP unsalted roasted peanuts, chopped

Directions:

1.  Line two 12-cup mini muffin pans with paper liners; set aside.  In a microwave-safe bowl, combine white chocolate and peanut butter.  Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through.  Set aside to cool completely.

2.  Meanwhile, place semisweet chocolate in another microwave-safe bowl.  Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3.  Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts.  Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes.  Bring to room temperature before serving.

4. To store, place in an airtight container and refrigerate up to 2 weeks.

*I used Guittard white and milk chocolate.  I liked how the milk tasted better than semisweet.  You can also make white chocolate/peanut butter/white chocolate layered ones and they are delicious as well.

* I did not put the peanuts on top.

* My sister used regular sized muffin tins and made extra large peanut butter cups.

Your Husband's Favorite Cinnamon Rolls

These are hands down my husband's favorite cinnamon rolls. We got the recipe from one of his childhood friend's mom and he never fails to remind me that without him, I wouldn't have this amazing recipe. They're really large, fluffy, and just plain good.

Your Husband's Favorite Cinnamon Rolls

14-15 c. flour

2/3 c. vegetable oil

2/3 c. honey

1 T salt

2/3 c. gluten

3 T saff instant yeast

Put 5 to 5 1/2 c. hot water in a mixer

Add 2/3 c. oil

Add 2/3 c. honey

Add 1 T salt

Run mixer for 30 seconds

Put 4 to 5 c. flour on top of water in mixer

Run machine until smooth, about a minute or so

Then add 2/3 c. gluten

Then add 3 T saff yeast

Mix til smooth

Then add 9 to 10 c. flour

Mix

Stop machine and add 1 more c. flour

Mix until combined

Oil the surface of counter with vegetable oil (NOT flour)

Cut dough in half

Roll each half into a rectangle

Butter each rectangle liberally with softened butter and sprinkle liberally with a mixture of cinnamon and sugar (2/3 sugar to 1/3 cinnamon ratio)

Roll up jelly roll style and cut into 12 rolls using dental floss

Place rolls on two jelly roll pans (with sides) and let rise for 20 minutes

Bake at 350 for approximately 25 to 30 minutes

Frost with your favorite butter cream recipe (I use the one below)

Recipe yields 24 large cinnamon rolls.

*gluten can be found at most grocery stores by the flour. I purchase my gluten and saff yeast at Bosch Kitchen Center.

Butter Cream Frosting

1/2 c. butter, softened

2 tsp vanilla

3 c. powdered sugar

milk to desired consistency

Cream softened butter. Add vanilla and mix until combined. Mix in powdered sugar and add milk until you've reached your desired consistency.