After...

Despite the rainy, dreary day, our new furniture was delivered. Definitely added a little sunshine to our day. Love!

Before....

Just sold our couches, our new stuff come tomorrow.
Hold tight for the AFTER images(jumping up and down, jumping up and down)

Time Flies when you're in love

We have had 30 wonderful days as Husband and Wife and are looking forward to countless more.
j+k

Kitchen Experiments: Home-made Peanut Butter Cups

Anyone that knows me, knows i heart peanut butter more than anything. I would give up all food and live solely on pb if I had too, not even lying. When I ran across this recipe (thanks Design*Sponge), it wasn't a question of IF i was going to try it but how soon.
Here is the recipe, is your mouth watering yet?

Peanut Butter Cups

Ingredients:

• 3 cups chocolate ( use whatever type of chocolate you desire)
• 1 cup peanut butter
• 1/2 cup powdered sugar, sifted
• 1/4 cup graham crackers, crushed
• 1 teaspoon sea salt

Step 1:Line a muffin pan with 12 paper liners. I did the regular size cupcake for this first attempt, next time I plan to use a mini muffin pan. Set aside.

Step 2:
Melt 1 1/2 cups of the chocolate in a double boiler. I used a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.

Step 3:
Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.



Step 4:
Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.


Step 5:
In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined. I used my kitchen aid and it did a great job. I also used my food processor for the graham crackers and it helped a ton.

Step 6:
Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.

Step 7:
Meanwhile, divide peanut-butter mixture into 12 even amounts. (I used a cutting board with parchment paper on it while doing this to have a surface to rest the mounds on.)

Step 8:
8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.

Step 9:
By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.

Step: 10
Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).




Step 11:
Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.

Step 12:
Remove the pan from the refrigerator.Enjoy!
 

John testing the goods

j+k

Kitchen Experiments: Home-made Cheez-its

John and I have decided to test one new and unique recipe a week (at least). Here is our first test Home-made Cheez-its. John had to work so I enlisted the help of my good friend Dan & Trina. Here is the recipe, do try this at home!

Home-made Cheez-its

Finished product, yum!

Ingredients:

• 8 oz extra-sharp cheddar cheese, coarsely shredded
• ½ stick unsalted butter, at room temperature
• 1 t kosher salt
• 1 c flour
• 2 T ice water

You'll need:

• Mixer
• Plastic wrap
• Parchment paper
• Pasty cutter (I used a fork)
• Baking sheet
• Chopstick (I used the prong of a corn on the cob handle)

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.

Step 2

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Step 3

Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.

Step 4

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

The thinner you roll it the better, thing & crispy!

Step 5

Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Nothing like friends and drinks while cooking.

Note: Waxed paper does not equal parchment paper, so don't put in the oven!

j+k