Ingredients
1 chocolate cups:
2 cup milk chocolate chips
2 tbsp vegetable shortening
24 1 paper candy cups
1 peanut butter filling:
3/4 cup creamy peanut butter
3/4 cup confectioners' sugar, sifted
1 tbsp butter, melted
Directions
Combine over hot, not boiling, water, the milk chocolate chips and
vegetable shortening. Stir until the chips are melted and the
mixture is smooth. Remove from the heat but keep over the hot water.
Coat the inside of the candy cups by using 1 t. of the chocolate
mixture for each cup. Place the candy cups in the palm of your hand
and rotate gently, using a narrow rubber spatula to push the
chocolate up the sides of the cup. Chill.
PEANUT BUTTER FILLING:
In a small bowl, combine the peanut butter, confectioners' sugar and
butter, mixing until well blended. Using slightly rounded
teaspoonfulls, shape the peanut butter filling into balls. Place 1
ball in each chilled cup and press lightly with your fingers to
flatten. Spoon 1 level t. of the reserved chocolate mixture on top
and smooth over to seal. Chill until form, about 45 minutes. Store
in airtight container in the refrigerator.
Source: Rich Harper, FidoNet Cooking Echo
Servings: 6 servings
Chocolate Peanut Butter Cups Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be observed back into distant history, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. However, mostly, these old cookbooks were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to academics are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he recounts how the cooks of his times used many different spices, including some familiar names for example bay, fennel and asafoetida. Continuing our culinary historical journey, we have a couple of interesting cookery books published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food served to the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. These new herbs and spices caused an increase in recipe manuscripts, most of which still exist in private collections. Over the succeeding few hundred years, the wealthy families of Europe tried to serve the most extravagent banquests, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes common in their social group. When we get to the twentieth century, recipe books were increasing in popularity as a result of increased literacy, people having more spare time and having more disposable income. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chocolate Peanut Butter Cups recipe.
