Can you believe that July is over already? Geez, it’s gone fast, but it’s been a good one. The sun has been shining, the rain has (mostly) stayed away, and I’m really pleased with where the blog is at. It’s been a great month blog-wise – hitting my target so early on, buying my domain name and getting a handful of photos accepted onto Foodgawker and Tastespotting – it’s given me extra drive to keep at it. I think I’ve finally got a schedule down that I’m comfortable with and I’ve got some exciting recipes to share with you guys over the next few weeks.
Iain and I have started making weekly meal plans and it’s been great motivation to try a few different dinners every week rather than always fall back on the same old faithfuls. This will come as great news to my dad, who has always been concerned that I don’t post enough savoury recipes. The meal planning is going so well in fact, that I’ve now got more savoury recipes to share with you than sweet ones.
Of course, just because I’ve got more savoury recipes up my sleeve, doesn’t mean I’m going to hold back on the sweet ones, and today’s is choc-a-bloc full of sweetness – Cookie Butter Cups. You may have visited my About page and learned of my massive hatred of anything peanut related. With the abundance of cookie butter in the UK now, I have a substitute for all the peanut butter recipes that flood my inbox everyday.
One of the first things I wanted to try making when I got my first jar of cookie butter were these Cookie Butter Cups, but I had trouble finding the foils wrappers needed, so I kept it in my ‘one day’ list and kept my eye out for foil wrappers. Patience paid off and I found some in a local shop a couple of weeks ago, and then it was all systems go. I will admit that making these is a bit fiddly and time-consuming, but it all becomes worth it when you take your first bite of chocolate and cookie butter goodness.
Cookie Butter Cups
Prep Time: 45 minutes
Cooking Time: 2 minutes
250g compound chocolate (Aus)/chocolate cake covering (UK)/chocolate candy coating (US) (You want any kind of chocolate that contains vegetable oil rather than cocoa butter. Regular chocolate will work too, but you’ll need to keep the cups refrigerated to prevent them from melting. I used 150g dark chocolate to 100g milk chocolate, but you can use whatever combination of dark and milk that you like)
1 cup cookie butter
- Add chocolate to a microwave-safe bowl and cook in the microwave for 30 second intervals, stirring in between, until chocolate is completely melted, about 1½-2 minutes.
- So that you can work constantly and not have to wait for chocolate to set, you can have two batches going at once. Arrange mini foil wrappers on two small plates or trays. Use a table knife to spread a thin layer of chocolate around the sides of the foil wrappers one at a time until one plate is done. Put this plate in the freezer, and repeat with second plate.
- Once the second plate is in the freezer, remove the first plate and use the table knife to spread a thicker layer of chocolate on the bottom of the foil wrapper and to go over the layer on the sides. Again, place this plate back in the freezer, remove the second plate from the freezer and repeat the step.
- When the second plate is back in the freezer again, remove the first plate and spoon ½-1 tsp of cookie butter into each cup. Use the table knife to spread a generous layer of chocolate over the top of the cup so that the cookie butter is completely covered. Place the plate back in the freezer and repeat with plate number two. Allow both plates to set for about 10 minutes before serving.
Recipe adapted from The Gunny Sack.