Chocolate Candies for Valentine's Day

Okay, one more sweet treat before Valentine's Day - my Milk Chocolate Peanut Butter Patties. A box of these homemade chocolates would make the perfect Valentine's Day gift, don't you think?



Chocolate Peanut Butter Patties
These homemade peanut butter patties are very easy to make, since I skip the step of tempering my chocolate. Of course, you can temper the chocolate properly if you would like (a process that involves melting the chocolate and bringing it to exactly 45 degrees C, then cooling to exactly 25 degrees C, then reheating back up to 30 degrees C), but I am a bit lazy when it comes to tempering chocolate. Instead I am using a method called direct warming, which means that you bring the chocolate to the exact final temperature. In the case of the milk chocolate used here, that temperature is 30 degrees or 86 degrees F. Tempering chocolate properly is essential in chocolate making because it ensures that the chocolate will have a smooth and glossy finish. Untempered chocolate will not set completely and leave you with melty mess, and more than likely it will bloom, (the process in which cocoa butter arises to the surface of the chocolate and re-crystallizes) giving you a white coating all over the surface of the chocolate. Bloomed chocolate certainly won’t hurt you or take away any flavor – it just isn’t all that attractive to have white mold-like spots on your candy.
With that said, I still decide to skip the tempering step since I am not so terribly concerned with these homemade confections looking perfect, and they will likely get gobbled up before they even have the chance to bloom. Plus, I dust them with roasted peanuts, just in case my quick and dirty method doesn’t pull through. So I leave the choice to temper the chocolate up to you.


Makes approximately 15 chocolates

Ingredients

1/3 cup creamy organic peanut butter
1 teaspoon butter, soft
pinch of salt
1 tablespoon cream
scant 1/2 cup confectioner’s sugar, sifted
6 ounces milk chocolate
1/4 cup roasted and salted peanuts, finely chopped

To make the peanut butter filling combine the peanut butter, butter and salt. Add the confectioner’s sugar and stir until combined. Finally, stir in the cream. Scoop out approximately a half-tablespoon of peanut butter filling and roll in the palm of your hands; then press down slightly with your fingertips to create a disk. Place the peanut butter patties on a piece of wax or parchment paper.
Meanwhile, heat the milk chocolate in a small saucepan (or over a bain marie) over low heat, while stirring. When the chocolate is almost melted, remove from the heat and continue to stir, until completely melted. (If using a candy thermometer, bring the chocolate to 30 degrees C or 86 degrees F.)
Dip one peanut butter patty in the milk chocolate. Use a fork to pick up the patty and let the chocolate drip off the bottom of the patty; then place on a clean sheet of wax/parchment paper. Top the chocolate with a pinch of chopped peanuts. Repeat the same process. Let cool completely.

Favorites Updated

Twists on two of my regularly made recipes.

Seedy Granola
Holy Vegan Peanut Butter Cookies


Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.


Ingredients

- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped

Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!


Makes 30 cookies

Ingredients

- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips

Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.

Cookie Jar

A slight twist on a few classics.

Milk Chocolate Chip Cookies with Sea Salt
Brown Sugar Oatmeal Golden Raisin Cookies
Peanut Butter and Grape Jelly Thumbprints


Milk Chocolate Chip Cookies with Sea Salt
I have made dozens of chocolate chip cookie recipes in search of the perfect one. To me perfection is: a soft and dense cookie (slightly undercooked) in the middle, and a bit chewy on the outer rim, rather than a flat, crisp cookie or a soft, cakey cookie. These chocolate chip cookies are not quite perfect, but are pretty darn close. A final condition for a perfect chocolate chip cookie is that it is loaded with chocolate chips. In this recipe I use milk chocolate chips, and top each cookie with a small pinch of sea salt, which really compliments the sweetness of the milk chocolate. However, this recipe is a great chocolate chip cookie base and certainly semi-sweet or dark chocolate can be substituted for some of the milk chocolate. I like to mix it up and use different types of chocolates, sometimes chunks and sometimes chips. Regardless, there is nothing better than a plate of warm chocolate chip cookies right out of the oven.


Makes 4 dozen cookies

Ingredients
- 1 1/4 cups unsalted butter, at room temperature
- 1 3/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 17 ounces all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 21 ounces good quality milk chocolate chips or milk chocolate, chopped
- sea salt


Preheat the oven to 350 degrees F.
In a medium sized bowl sift together the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugars. Add the eggs and the vanilla extract to the butter and sugar mixture, and combine together. Gently stir in the flour mixture until just combined. Finally, stir in the chocolate chips. At this point, the dough can be refrigerate for up to 2 days, or frozen for up to 3 months.
Spoon out about 2 tablespoons of cookie dough and form into a round ball. Place the ball of dough down onto an ungreased cookie sheet and slightly press the center of the cookie. Repeat this process, placing cookies 1 inch apart from one another. Top each cookie with a pinch of sea salt. Bake in the oven for about 10-12 minutes or until the edges are light golden brown. (I prefer cookies that are slightly under baked.) When the cookies are done baking the top should start to turn slightly golden, but the cookies should still seem soft and not quite cooked through in the center. Take the baking sheet out of the oven and let the cookies cool on the baking sheet for 2 minutes. Transfer the cookies to a wire rack to cool completely (or eat warm). Store in an airtight container for up to 3 days.


Brown Sugar Oatmeal Golden Raisin Cookies
Crisp, chewy, buttery and loaded with oats. The subtle sweetness of plump golden raisins are really delicious in this cookie, and surprisingly taste very different from their purple cousins.


Make 2 dozen cookies

Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1 1/4 cup packed brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashion oats
- 1 1/2 cups quick cooking oats
- 1 3/4 cups golden raisins

Preheat the oven to 350 degrees F.
In a large bowl sift together the flour, salt, cinnamon, and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats and raisins.
Drop tablespoon size balls of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown on the edges. (I prefer to slightly under bake these cookies so they or soft. You can bake the cookies until golden for a crispier cookie.) Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.


Peanut Butter and Grape Jelly Thumbprints
These cookies are similar to, yet better than, eating a peanut butter and jelly sandwich. They can also be quite addicting.


Make 40 cookies

Ingredients
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar, plus more for coating
- 1/2 cup creamy natural peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup grape jelly


Preheat the oven to 375 degrees F. Place about 1/2 cup granulated sugar in a bowl and set aside.
In a large bowl sift together the flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the vanilla extract and mix until combined. Stir in the peanut butter. Gently stir in the dry ingredients.
Use your hands to create a tablespoon size ball of dough. Drop the ball of dough into the bowl with the granulated sugar and coat completely. Place the sugared cookie dough onto unlined baking sheets, and repeat this process, placing the cookies approximately 2 inches apart. Gently press your finger in the center of each unbaked cookie to create a small well. Place approximately 1/3 teaspoon of the jelly in each well. Bake for 9-11 minutes or until the cookies are light golden brown on the edges. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.