I finally received my free sample of Dunkin’ Donuts Coffee in the mail today.

DD free sample by marla13 on Zooomr

Which is perfect because I up all night making peanut butter cookies and homemade peanut butter eggs. They both turned out fantastic.

The Peanut Butter cookies are flourless. I wasn’t sure how the cookies would come out without flour but they came out great. You can get the recipe here.

Flourless peanut butter cookie batter by marla13 on Zooomr

Peanut Butter Cookies – Finished by marla13 on Zooomr

The peanut butter eggs were simple. The most time consuming part was coating them in chocolate. I did not have baker’s chocolate. I did have a couple wafers of green and white compound chocolate, an ounce of chocolate chips, and some disks of Mexican Chocolate in the pantry. So that is what I used. I also did not have a chocolate melting pot or a double broiler. I ended up heating water in a tea kettle on the stove and then pouring it into a large square glass baking dish. Then I poured the chocolate chips, Mexican Chocolate, and 1 1/2 tablespoon of shortening into a glass measuring cup, microwaved the chips for about 40 seconds, stir for a minute, and then set the measuring cup into the hot water filled baking dish. It worked great. It keep the chocolate melted nicely. I only had to dump out and refill the baking dish twice with more hot water. Surprisingly, I also managed to not get water in the chocolate or on the eggs.

Here is how the homemade peanut butter eggs came out:

Peanut butter eggs – uncoated by marla13 on Zooomr

Peanut butter eggs – Finished by marla13 on Zooomr

Peanut butter eggs – Inside shot – YUM by marla13 on Zooomr

I can not remember where I found the recipe for the peanut butter eggs but I tweaked it a little to make the peanut butter filling a little bit more “fudge” like.

You will need:

2 Cups Confectioner’s sugar (Sifted)
1 Cup of Creamy Peanut Butter
1/4 Cup of butter
1/4 Cup of Brown Sugar
1-2 teaspoons of milk
1 1/2 teaspoons of vanilla

1. Combine all the ingredients in a bowl and mix well. (Easy, huh?!)
2. Place teaspoonful amounts of peanut butter mix on a large cookie sheet covered with wax paper.
3. Using your hands, (I rub a small amount of shortening on my hands to keep the peanut butter from sticking to them), roll each teaspoonful of mixture into a ball and shape into an egg.
4. Once the eggs are shaped, place the cookie sheet into a freezer and freeze for 2 hours.
5. Once the eggs are frozen, melt your chocolate and take the eggs out of the freezer.
6. Using a large two tine fork, gently stab the eggs and dip in chocolate. Make sure they are good and covered and then gently tap the eggs on the side of chocolate pot (or measure cup) to knock off some of the excess chocolate.
7. Place the dipped eggs back on the wax paper cookie sheet.
8. If you plan on decorating the eggs, re-freeze the dipped eggs for 1 hour, pull out of freezer and decorate. If your not decorating your eggs, or once you have done that, the eggs need to be frozen for about 12 hours to make the chocolate and filling nice and firm.
9. Once completely frozen, take a small knife and trim around the edges to remove the dripped chocolate.

I made the eggs fairly small so this recipe made about 25 eggs for me.

Enjoy!

Before I forget:

I also stumbled across an awesome food blog by the name of My Own Sweet Thyme. My Own Sweet Thyme is run by a food genius lady named Lisa and if you love food you should run over there right now and start drooling at all pictures of things she’s made. Then get the recipes and make everything yourself. ; )