Scrumptious Sunday!

Well hello there!

Thanks for stopping by!

I hope that you had the most wonderful Sunday! Ours was lovely :)

We started the day off with church! It was absolutely wonderful and the Spirit was so strong.

(If you would like to know what we believe, click the link in the home bar)

Then, Brantley and I came home and made delicious snacks

Easily the best part of my day was spending time with that wonderful man.

He found this recipe on Pinterest (all by himself. I'm a proud wife) for 

HOME MADE PEANUT BUTTER CUPS.

Yeah, you heard me right! 

we got this recipe from this website: http://www.onegoodthingbyjillee.com/

and to whoever makes this blog, keep it comin. 

HOMEMADE “REESE’S” PEANUT BUTTER CUPS

"Ingredients:

• 1 16-oz jar if creamy Natural Jif peanut butter (or use whatever you have)
• 1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)
• 1 1/2 cups powdered sugar
• 4-6 Tablespoons melted butter
• Cooking Spray
• Mini Cupcake Papers

Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.

Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.

Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)

Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.

Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.

Pipe or spoon the peanut butter mixture into the cooled chocolate cups. (ME CLAIRE: just put it in a ziplock bag, but it popped when I tried to pipe it in to the cups.  I cut a bigger whole in the bag and squeezed out as much as was needed to go into the cup and then just took it off and rolled it in a ball and put it in the cup-very easy)

When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups."

this picture was taken almost a year ago TODAY! Love coking with this guy 

These seriously are the best.  I have had three and need to stop. Ps) we 1/2 the recipe and it still made way more than we need (about 24) so I would suggest cutting it down depending on the size of your family/ appetite