Lately my family and me have been getting in to the habit of making our own sauces, dips, or anything that you can replicate right off the grocery shelves. My dad is going to try his hand at making homemade ketchup. While companies are starting to reduce sodium, sugar, and fat levels, it will be quite a while before they’re significantly reduced to where it would be considered “healthy”.
This weekend I made two of my favorite things – peanut butter cups and honey dill dip. Another great plus to making your own food items, is there is quite less preservatives and other icky stuff that is put in to them. MSG anyone?
I’ve shared my pasta sauce recipe, so now I’m going to share these with you! Both were amazingly tasty, and the peanut butter cups are better than the store bought ones! My dad loves the store bought, but now he absolutely love these ones!
Peanut Butter Cups
4 cups milk chocolate wafer chips
1 cup peanut butter
1/2 cup confectioners sugar
1 tsp vanilla extract
12 small muffin paper cups
What to do:
In a double boiler (you can use a metal bowl over a boiling pot, be careful the pot will be hot) melt 2 cups of the chocolate wafer chips. To boil the water, you will need only 1 1/2 cups of water. When chips start to show signs of melting begin stirring with a wooden spoon.
While chocolate is melting, add peanut butter, confectioners sugar and vanilla to a mixer bowl and mix until well blended. Set aside.
Once chocolate is melted, using a candy brush or basting brush paint pour one tbsp of chocolate in to the muffin cups and brush chocolate on the sides, coating well. Once all are coated, place in to the refrigerator for 10 minutes. Remove and add 1 tbsp of the peanut butter mixture and smooth out for an even consistency. When all are filled, placed back in fridge for five minutes.
Melt the remaining 2 cups of chocolate; remove chilled cups from fridge and pour 1-2 tbsp of chocolate on top of the peanut butter. Smooth out evenly, once all are complete place back in fridge to chill. These cups should remain in the fridge so they don’t melt.
Honey Dill Dipping Sauce
2/3 cup light Mayonnaise (Hellman’s or Kraft is fine)
1/3 cup liquid honey
4 tbsp dill weed
Combine mayo, honey, and dill. Mix well. Add to a container with an air tight lid; good for four weeks!
I found that the recipe called for too much honey to my liking, so you can adjust how much honey you add to the mixture. The recipe also called for 2 tbsp dill, but my sister and I love dill so we added more.