Candy

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White Chocolate Almond Butter Cups

In case you don’t know, Kid Three can’t have peanut butter. He’s not allergic, but it gives him stomach aches. He can tolerate a good spoon full once every few months. He tells me it has to REALLY be worth it. He’s also the kid that can’t have sugar. So, I went about making these. I have to warn you, they’re not dairy free, as they were crafted for Kid Three.

I purchased organic white chocolate from the bulk-bin at a co-op in the City, and got to making. I have to say, melting down white chocolate isn’t the same as brown chocolate. It gets weird and pasty when it should be more like a liquid.

To make these, I used a double boiler. After melting down the chocolate, Kid Two and Kid Three helped a lot, since we had to move fast. I scooped in about 1.5 tsp into each mini muffin liner, and they used toothpicks to spread the chocolate upwards.

Then we scooped in my filling, which was quick and simple: Organic Creamy Almond Butter mixed with a little Organic Maple Syrup. The idea was to keep the sugar load as low as possible.

Finally, we covered with a little more white chocolate, and then froze the pan. 30 minutes later, Kid Three was over the moon with his special treat.

Free and Friendly Foods White Chocolate Cups

Almond Butter and Maple Syrup Filling

Free and Friendly Foods White Chocolate Cups

Yumminess in the making.

 

Free and Friendly Foods White Chocolate Cups

A pan (almost) full of happiness.

Free and Friendly Foods White Chocolate Cups

The final product.

Peanut Butter Cookie Candy

This is a fun variation of the peanut butter cookie recipe that was posted recently. I think these were really enjoyable. The kids certainly like them, and the chocolate mustaches they had were adorable. Using the peanut butter cookie recipe, I lined a mini cupcake pan with paper. Next I pulled out about 1 tablespoon of dough, and shaped it into a ball. I pressed into the ball with my finger to create the hole you see. Next, I filled the hole with a homemade chocolate sauce (basically sugar, cocoa, and water). After the holes had chocolate inside, I manipulated the dough with the intention of covering the hole completely. To be honest, I think there was a bit too much chocolate sauce, but at the same time, the ratio in the end was just right. So, without tearing the dough, I covered the hole as best as I could. After doing this once, I saw how near impossible it was, and opted to leave the rest open. Lastly, let these sit in the fridge for a few hours to chill, and that’s it!

This is a super simple way to create a “candy” that people can enjoy. The nice thing is that since there’s no eggs, the raw cookie dough won’t make you sick. Enjoy! Read More

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