Meditation 2.16.19 - A Pen and Ink Tangle
I have finally nailed down the recipe for Almond Butter Cups. They were a success and everyone is clamoring for the recipe.
They aren't hard to make and in fact, come together pretty quick, plus they are peanut butter free!
Fish's Awesome Almond Butter Cups
8 Muffin Cup Liners
1 1/2 Cups Milk Chocolate Chips
1/2 Cup Almond Butter
4 TBS + 2 TEA Powdered Sugar
1 TEA Vanilla
*Note* I found it easiest to keep the muffin cups on a small parchment-lined cookie sheet while working.
Melt a 3/4 cup of the milk chocolate, add 1/2 tea of vanilla, then paint (I used a spoon) the inner bottom and 1/2 way up the inside of the muffin cups. Put the coated muffin cups the refrigerator to chill.
Mix the almond butter and powdered sugar until doughy, distribute equally amongst the coated muffin cups, keeping the filling below the top edge of the chocolate coating. Return to the refrigerator to chill.
Melt the remaining chocolate and add remaining vanilla, then coat the tops of the cups with the melted chocolate. Return to the refrigerator to chill.