Peanut Butter Cups and Marzipan Cups

Oh lazy saturday.

An ideal day to make some treats.

Here my first...

... Peanut Butter Cups!

Ingredients:

- bittersweet (dark) chocolate
- peanut butter

I actually don't have the exact measures. I just made some, and then took more chocolate en peanut butter and made more etc.

Method:

Melt the chocolate in your microwave.
Place 2 teaspoons melted chocolate in each mini cupcake liner and carefully spread it with the back of a spoon at the bottom and only 1/4 of the way up the liner.
Place the chocolate-covered liners onto a plate in the fridge to firm up, for about 20 minutes. The chocolate should be hard by now, so divide peanut butter paste into all 12 liners, about 1 teaspoon per liner, pressing down gently to make sure the paste goes everywhere. Place in fridge to firm up, for about 20 minutes.
Top with 2 teaspoons melted chocolate, spreading carefully so that none of the peanut butter can be seen. For decoration, you can use some brésilienne nut (sugar roasted almonds).
Let cups firm up in fridge for at least one hour before enjoying. Store in fridge or freezer.

Then my Mother came up with the idea of using marzipan for filling.
So I did and it turned out delish!

From the inside:

The Peanut Butter Version (the chocolate broke a little bit while slicing the cup in two...):

Nice, no?

:)

I also made some Coconut Macaroons. (Recipe here)

Sweet sweet treats!

I'm off for a few days! Shopping weekend with my lovely sister! See you next wednesday!

Own Made Raffaello Balls

Or some sweets with the same 'look'.

I was melting when I saw the picture on Julia's site.

Oh god, I couldn't wait to try this recipe immediately.
And it's so easy!
I just followed Julia's recipe.

Own Made Raffaello Balls

Ingredients:
- can of sweetened condensed milk (397 gr)
- 200 crispy thin waffles (like 'galettes' from Lotus)
- 20 hazelnuts
- 6 tbs shredded coconut

Method:

Place the can condensed milk in hot boiling water for about 75 minutes. Make sure the can stays completely under water. Maybe you will have to add water.
After 75 minutes, take out of the hot water and let cool down.
Open the can.
Now, crush the biscuits in a plastic freezer bag until you become something like 'flour'. Mix the crushed, smashed cookie 'flour' with the caramalized condensed milk. Place for about one hour in the fridge so it could become a 'paste'.
Make balls (size you want), push a nut into it and roll it into the shredded coconut so the balls become completely layered with coconut.

Let cool down and 'harden' for about two hours in the fridge.

This is how it looks from the inside:

Extremely sweet but so so good!

Coconut Macaroons

A few days ago, I wanted to make something sweet, chewy ànd crunchy. For a change, I wanted something non-chocolate, raisin- or cranberry-free, nut- and seedfree.
And, obviously, it had to be very easy to make.

It turned out like this:

Coconut Macaroons!
Adapted from Momofuku.

Ingredients
- 1/2 + 1/3 cup shredded unsweetened coconut
- 1/6 cup sugar (2 tablespoons + 2 teaspoons)
- 1 1/5 tablespoons flour
- 1 egg white
- tiny splash of vanilla (or almond) extract

Method
Preheat oven to 325°F/160°C.
Combine coconut, sugar and flour.
Stir in the egg white and vanilla extract.
Make balls (as big as you want, I made little ones)
Put on a parchment paper lined cookie sheet and bake for 18-20 minutes or until edges are golden brown.
Let cool and enjoy!

Watch the sun smiling at my macaroons!

They were amazing!
Just like I wanted: crunchy on the outside, chewy on the inside and not too sweet.