One of my favorite Christmas memories is helping my grandpa make fudge. Throughout the year, he’d find good deals on gigantic Hershey bars (back when they were good), bags of chocolate chips and mini marshmallows and keep them stored in his chest freezer (oh how we kids eyeballed those chocolate bars).
He’d make huge batches to give away to friends and family, and if we were lucky enough to be there that weekend then we got to help. Read More
St. Patrick’s Day is only a few days away, so while I visited my favorite food blogs this week I kept an eye out for green and Irish-inspired recipes and posts. Check them out:
~ Colcannon at Thin Crust Deep Dish
~ Green Beer at Taylor Takes a Taste
~ Guinness Chocolate Pudding at Sprinkle Bakes
~ Green Goddess Dip at Inside the Kaganoff Kitchen
~ Guinness Brownies at Bitchin Camaro
~ Lucky Green Velvet Cupcakes at Real Mom Kitchen
~ Spinach Hummus at Daily Unadventures in Cooking
~ Bailey’s Caramel Irish Cream Truffles at Spork or Foon
~ Avocado Dinner Rolls at What’s Cooking?
~ Twice Baked Potatoes at Big2Beautiful
~ Iced Green Tea at Mangio da Sola
~ Irish Coffee Macarons at Daydreamer Desserts
~ Lemony Lima Beans at The Bitten Word
[image: flickr]
I actually haven’t made these in a little while (the picture above is about two years old!), but that’s probably because the mini Reese’s Peanut Butter Cups just don’t last that long around here!
This is how easy they are to make:
Peanut Butter Cup Cookies
You’ll need:
~ Your favorite peanut butter cookie recipe or refrigerated peanut butter cookie dough
~ Unwrapped Reese’s mini peanut butter cups
~ Mini muffin tinMake your cookie dough and roll into about one inch balls. Either grease a mini muffin tin or line with mini liners (I chose to use liners since these went into tins, otherwise I leave them bare) and plop each ball of dough in. Gently push in one mini peanut butter cup so the dough rises up around the sides.
Bake at 350 degrees for about 15 minutes or until edges are golden brown. Make sure you leave the cookies in the tin for about five minutes after you pull them out of the oven so they can set up a bit before you remove them, otherwise they’ll crumble on you!
