Peanut Butter Cups

School's back in session and we can all use a mid-week pick-me-up, so behold: chocolate peanut butter cups. If you've had Reese's peanut butter cups, you know what to expect. But these tasty cups may exceed you expectations. 
I make my peanut butter cups with dark chocolate chip, but feel free to use any chocolate you wish. As for the peanut butter, use natural peanut butter, or a similar product without all the added sugar which can make your peanut butter cups cloyingly sweet.

Makes: 12 cups (so make sure you've got 12 paper muffin cups on hand)

Ingredients

1 cup creamy natural peanut butter
1/2 icing sugar
1 1/2 cup chocolate chips
1/8 tsp salt (optional, but makes them taste better)

Preparation

Melt chocolate chips either on low heat on the stove top or in a microwave.
Spread half the melted chocolate evenly around the sides and the bottom of the 12 muffin cups. I find this can be done easily with a small spoon if you hold the muffin cup in you hand and spin it while spreading the chocolate around.
Place the paper muffin cups in a muffin pan and place in the freezer for a minimum of 20 minutes.
While the chocolate is hardening  in a small bowl cream the peanut butter with the sugar (can be sifted to avoid sugar chunks, unless you are too lazy like me) and salt. If the mixture is a bit stiff due to stiff peanut butter, you can add a dollop of margarine to the mixture.
In hardened-chocolate cups, distribute the peanut butter mixture evenly, spreading it flat with a spoon or by banging the muffin pan on the counter.
Refreeze the peanut butter cups for about 20 more minutes before spreading on the top layer of chocolate.
After all the chocolate has been smoothed out, refreeze the peanut butter cups for 1 hour.
Store in the freezer afterwards and let them thaw for a few minutes before nibbling.
Enjoy!

Peanut Butter Cookies

 It's been a very long time since I've had peanut butter cookies, probably since before I left home. But for some reason, I've always remembered peanut butter cookies being on the harder side of the cookie scale.  Well not these ones. These peanut butter cookies are super moist and super delicious. 
Since these cookies are made with flax, they have the added benefits of omega-3 and omega-6 fatty acids. And essential fatty acids in my cookies means I can justify having a third.

Makes: 32 cookies

Ingredients

2 cups brown sugar, lightly packed
1 cup margarine
1 cup natural, smooth peanut butter (No sugar added)
6 tbsp water + 2 tbsp ground flax
1 tsp vanilla extract
3 cups of flour
1 tsp baking soda
1/2 salt
white sugar for dusting

Preparation

In a jar or measuring cup combine water and ground flax, let sit for at least 3 minutes until the mixture thickens.
Meanwhile, in a large mixing bowl, cream together brown sugar, margarine and peanut butter.
Stir in the water flax mixture and the vanilla.
Add the flour, baking soda and salt to the batter, and mix until well combined.
Cover with plastic wrap and let sit in the fridge for at least 2 hours.

Preheat oven to 350°F.
Remove the batter from the fridge, and form golf ball size balls.
Roll the batter balls in white sugar (optional). then place on a lightly greased baking sheet.
Place the dough balls a few inches apart, then squish down with a fork.
Bake at 350°F for 12 minutes.
Remove from the oven and let rest on the baking sheet for an additional 5 minutes before transferring to a wire rack.
Let cool completely before eating.