PEANUT BUTTER TREATS; CANDIES

In this blog I favor recipes that are made organic and natural as possible to healthy and happy. (I do fudge on organic sugars my parent always ate some sugar, not a lot and that generation never had the over weight problems we have now.
However, corn syrups are this generations bad habits. As corn syrup is going down on wall street but not our weights. So, I never fudge on corn syrups, because it causes you to eat the whole thing and more even, as corn syrup increases the appetites and causes weight gain in our children. All candy is made with corn syrup!
You might know, the other reason is we do like deserts and we need them once in a great and so we need to have good recipes on hand with out the corn syrups. I use only ORGANIC peanut butter, no fake sugars or half the sugar in recipes, salt i.e.. The photo shows the recipe of just using peanut butter, powder sugar, then freeze it, add stick and dip in warn melted chocolate then re-freeze for another healful treat. (Truffle recipe can be adapted here too.) Try the cheese fudge recipe then dip the cooled fudge; roll in balls then dip in melted chocolate. (see dipped strawberries for the dip choc. recipe.)
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From: Brook Carn's Peanut Butter -White Chocolate Cookies
2 lbs. good quality white chocolate Guittard or Ghirardelli vanilla chips work great, or Hershey's dark with no corn syrup added. Don't use the cheaper varieties, they won't melt correctly.)
1 c. chunky peanut butter
3 ½ c. rice krispies (try another cereal after you experiment with krispies)
2 ½ c. dry roasted peanuts
2 c. miniature marshmallows (Marshmallows at the HFS are not made with Corn Syrup)
Melt the white or dark chocolate in a large microwave safe bowl in 1 minute increments until smooth. Add peanut butter and stir until totally combined. In separate large bowl combine rice krispies, peanuts and marshmallows.
Pour chocolate mixture over the cereal mix and fold together until combined.
Drop by tablespoonful on parchment paper. Let cool completely.
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RE: Stephanie Younger's Peanut Butter Mousse
3 ounces cream cheese, at room temperature
1 cup confectioners' sugar
1/4 cup milk
3/4 cups creamy peanut butter
2 cups heavy cream(cold)
1 tablespoons vanilla extract
Using a mixer whip the cream and vanilla until stiff peaks form. Put in the fridge. Cream together the cream cheese, sugar, milk and peanut butter. Fold in the cold whipped cream. It may take a while, but it will come all together and create a creamy smooth textured mousse.
Refrigerate until very cold.
Serve Peanut Butter Mousse as an elegant dessert on its own or use it to turn ordinary chocolate cupcakes into an extra-ordinary dessert. Here's how:
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Chocolate-Peanut Butter Cup Cupcakes
2 c. all purpose flour
1 t. baking soda
1/2 t. baking powder
1 t. salt
6 T. good quality cocoa
1 1/2 cups granulated sugar
2 eggs
1 t. vanilla extract
3/4 c. vegetable oil
3/4 c. cold water
1/2 c. sour cream
1 c. chopped peanut butter cups
Sift together the flour, baking soda, baking powder, salt, cocoa and sugar. Set aside. Cream together the eggs, vanilla, oil, water and sour cream. Slowly add the dry ingredients and mix until well combined. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 18-20 minutes. Cool slightly, remove from pans and set on cooling rack to cool completely. Make mousse.
To assemble:
Remove wrappers from cupcakes. Cut cupcakes in half. Pipe mousse onto the cupcake half. Place the top half of the cupcake over the mousse. Pipe more mousse on the top of the cupcake. Sprinkle with crushed peanut butter cups.
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From: Rachel Henrickson's Peanut Butter Truffles
1 c. organic peanut Butter
6 T. butter, melted
2 c. powdered Sugar
16 oz chocolate (optional,almond bark)
Mix peanut butter and butter together. Slowly mix in powdered sugar.
Cover with saran wrap and chill over-night.
Shape peanut butter mixture into 1" balls.
In sauce pan, melt chocolate over low heat. Stir constantly until smooth. Remove chocolate from heat and cool slightly—30 seconds to 1 minute.
Dip peanut butter balls into the chocolate.
Place on wax paper. .Let stand until firm.
If you haven't already noticed, I use recipes to teach. Rarely will my readers get recipes with no notes added. This is why.
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