When I was asked by the publisher of ‘No Bake Makery‘ if I wanted to review this cook book and run a giveaway on Drizzle and Dip, I was rather thrilled. I have so many readers in the US of A , and this is the first time I am doing an all American cookbook giveaway. Yipeeee!
I also totally loved the sound of this book – ‘No Bake Makery: 80 Two-Bite Treats Made with Lovin’, Not an Oven‘ – I mean who wouldn’t.
Even though I’m rather obsessed with baking in an oven, I was a little intrigued and charmed by the notion of a collection of recipes of tiny sweet treats. The book is written by Cristina Suarez Krumsick who is of Cuban origin and lives in Brooklyn NYC.
The concept was born out of a desire to entertain without sweltering in front of the oven, which then turned into – as is often the case when someone is really passionate about something – a small business. The business led to a whole lot of questions from people wanting to make these sweet treats themselves, and this led to the book which is an answer to these questions.
This is a fun and endearing book about fuss free two-bit desserts for all occasions. With clear step by step instructions, you will be mastering a few new techniques like tempering chocolate, drizzling and dipping (see what I did there?).
The books is divided into 7 chapters: truffles, clusters & bark, fudge & bars, mini pies & cakes, cold cravings & pudding, candy & cookies and breakfast for dessert. Its is further divided by special occasions and holiday, like: Valentines day, Fourth of July, Thanksgiving and Christmas.
I selected to make the ‘hey, butter cup‘ recipe, which is Cristina’s answer the the classic peanut butter cup. Having not grown up with this in South Africa, but falling in love with it when I first visited the US, I thought it was the perfect one to try.
*Notes on the recipe: I used my mini cupcake baking tin, which made 24 small and deep cups. Cristina didn’t specify the size of the pan and hers looked a little flatter in the pics. I found I needed a bit more chocolate and I had leftover peanut butter filling which I rolled into balls, dipped in more melted chocolate, and and made a few peanut butter truffles. Delicious.
I also decided to use a dark Valrhona chocolate with 70% cocoa solids as this is a fabulous chocolate to work with in dessert making.
After making the peanut butter filing, I found it didn’t set as quickly as I would have liked, so I popped it into the freezer until it set. It was then super easy to roll into balls.
Recipe | Hey, Butter Cup from No Bake Makery
Makes 24 treats
- 2/3 cup salted creamy peanut butter
- 3 tablespoons unsalted butter
- 3 tablespoons firmly packed light brown sugar
- 2/3 cup powdered sugar
- 2 ¼ cups dark or milk chocolate
- chopped into quarter-size pieces (or Wilton Candy Melts)
- Sea salt (optional)
- Line a mini muffin tin with paper liners and set aside.
- Line a cookie sheet with wax paper and set aside.
- In a medium saucepan over medium heat, stir together the peanut butter, butter, and brown sugar. Once the mixture is completely melted and begins to bubble lightly, remove from the heat.
- Add the powdered sugar 1 tablespoon at a time, stirring until smooth.
- Let sit until cool enough to handle, about 5 minutes.
- Melt and temper 1 cup of the chocolate (or melt 1 cup Wilton Candy Melts), and pour just enough into each muffin cup to cover its bottom.
- Tap the tin gently against a hard surface to even out the chocolate.
- Refrigerate for about 30 minutes.
- Roll the peanut butter mixture into teaspoon-size balls, using your hands, and place on the prepared cookie sheet, spacing evenly. They may flatten immediately, depending on how warm your mixture is. If
- they don’t, use your hands or a rubber spatula to flatten the balls into disks about ½ inch thick. Refrigerate for 20 minutes.
- To assemble your peanut butter cups, place one peanut butter disk on top of each chocolate-coated liner, making sure to leave room on the sides and top of the cups.
Melt and temper the remaining 1¼ cups chocolate (or melt the remaining Wilton Candy Melts), and pour it on top of the
of the peanut butter filling. Once again, tap the tin gently against a hard surface to even out the chocolate.
Refrigerate for 30 minutes, or until solid. Sprinkle with salt, if using.
These peanut butter cups were utterly delectable, far better than anything that is commercially available (that I have found). I must warn you that the filling is so moreish, its difficult to get them into the cups.
If you would like to stand a chance of winning a copy of this book you must:
A) live in the USA
B) leave a comment with what your favourite ‘no bake’ sweet or dessert is (or any other interesting reason why you might like this book).
I will announce the winner at the end of June.