salted dark chocolate peanut butter cups

salted dark chocolate peanut butter cups | Cody Uncorked

Well guys, the commercial push for Easter is in full swing, meaning grocery store aisles are filled with sugary morsels in pastel packaging. I’m not even a huge sweets fan, but there is something about the seasonal peanut butter cups (you know the ones) that are SO delicious. Is it the fun shapes? The peanut-butter-to-chocolate ratio? I don’t know!

salted dark chocolate peanut butter cups | Cody Uncorked

The good news is, today I’m sharing a recipe to create your own peanut butter cup treats at home. While the texture is similar to what you’re used to, the dark chocolate is just the right amount of bittersweet and the salt really brings it all together.

When you make sweets at home, you control what goes into them. So while they’re not health food by any means, they are better for you than the store-bought versions. If you’re worried about eating them all yourself, try bringing them to your coworkers, neighbors or friends. Trust me, they will eat them right up!

salted dark chocolate peanut butter cups | Cody Uncorked

Salted Dark Chocolate Peanut Butter Cups
adapted from Brown Eyed Baker
makes about 18-20 peanut butter cups

1/2 cup creamy peanut butter
2 tablespoons unsalted butter
2 tablespoons brown sugar
3/4-1 cup powdered sugar, sifted
2 cups dark chocolate chips (one 11.5-oz bag)
2 tablespoons cup coconut oil

In a small saucepan over medium heat, combine the peanut butter, butter and brown sugar. Stir constantly until everything has completely melted. There will still be a little bit of graininess from the brown sugar – that’s okay. Stir in powdered sugar 1/4 cup at a time. You’re looking for a relatively stiff mixture, but shouldn’t need more than 1 cup! Scoop the mixture into a clean bowl and refrigerate until completely cooled, about 30 minutes.

While the peanut butter mixture cools, line a baking sheet with parchment paper and set aside, then line your mini muffin tin with paper muffin cups.

Once completely cooled, form the peanut butter mixture into little discs. They should be smaller in diameter than the muffin cups and about a half inch high. Place each disc on the lined cookie sheet, then refrigerate.

Next, melt the chocolate chips and coconut oil over a double boiler (visual instructions here) or using the microwave in short bursts, stirring after each. Once completely melted and smooth, use a teaspoon to scoop chocolate into lined muffin cup. Lightly tap the filled tray on the counter to remove bubbles and even out the chocolate. Place in the refrigerator to harden for 15-20 minutes.

Now it’s time for assembly! Place one peanut butter disc in each chocolate-lined muffin cup, then add melted chocolate until the sides and top are completely covered. (If your melted chocolate has hardened, reheat using the same method and stir until all lumps have dissolved.) While the chocolate in each cup is still soft, sprinkle with a tiny pinch of Maldon sea salt flakes or coarse sea salt.

Refrigerate for 15-20 more minutes, or until completely hardened. At this point, your treats are read to enjoy! Store the cups in the refrigerator until ready to serve, up to 5 days. (They won’t last that long, I promise!)

salted dark chocolate peanut butter cups | Cody Uncorked



signature | Cody Uncorked.




salted dark chocolate peanut butter cups | Cody Uncorked

national margarita day 2015

In case you didn’t know, this Sunday is National Margarita Day!!! I’ve written about this holiday before – those grapefruit margaritas were soooo good!

This time I wanted to provide tequila-soaked inspiration I’ve gathered over time from some of my very favorite bloggers. There’s something here for everyone and each drink features vibrant, fresh flavors – perfect for this coooold weather we’ve all had lately!

And now, in no particular order…

9 recipes to try for National Margarita Day | Cody Uncorked

(^ perfect for pinning!)

  1. The Perfect Margarita // Honestly YUM
  2. The Best Coconut Margarita Recipe // foodiecrush
  3. Zesty Blood Orange Margaritas // Clara Persis
  4. Refreshing Cucumber Lime Margaritas // Tastes Lovely
  5. Grilled Pineapple Margarita // The Messy Baker Blog
  6. Blackberry Margarita // Style Unveiled
  7. Garden Variety Margarita // Saveur
  8. Pomegranate Margaritas // How Sweet It Is
  9. Frosty Mexican Bulldog Margarita Recipe // Cooking Stoned TV

Personally, I love the idea of grilling pineapple for a marg in #5. I’ve shared the grilling trick before…yum. I also love the idea of having green juice incorporated into the drink. That’s makes #7 healthy, right? An obviously, you can’t go wrong with a classic margarita. #1 features simple ingredients and that yucky store-bought mix is nowhere in sight. Enjoy!

signature | Cody Uncorked.

yellow pepper hollandaise

yellow pepper hollandaise | Cody Uncorked

IT’S HUMP DAY! Who’s excited to be halfway through the week? (raises both hands aggressively) To help get you through the rest of the work week, I thought I’d share this faux hollandaise that will knock your socks off.

Hollandaise is all over brunch menus – from classic benedicts to fancy hash and more. It’s delicious, but also SO decadent as it’s made with melted butter and egg yolks. I found myself wishing for a substitute when making brunch at home – something lighter, but just as creamy and delicious.

This sauce is not just a “healthier version” of hollandaise. It’s a knockoff in looks, but a complete departure in taste. However, you can still use it just about anywhere you’d use hollandaise, and I promise you won’t be disappointed. 

Its color comes from roasted yellow bell peppers, which are sweet and loaded with Vitamin C and A. Goat cheese makes the sauce creamy and rich, while dijon mustard, lemon and hot sauce add depth of flavor, brightness, tang and a hint of spice.

yellow pepper hollandaise | Cody Uncorked

Yellow Bell Pepper Hollandaise
adapted slightly from Sprouted Kitchen

1 large yellow bell pepper, roasted and peeled
2-3 tablespoons milk, warmed slightly
4 ounces plain goat cheese
1 tablespoon lemon juice
1 tablespoon dijon mustard
1-2 dashes hot sauce

To roast your yellow bell pepper, use this tutorial as a guide. Once the pepper is prepped, warm your milk on the stove, then combine all the ingredients in a blender or food processor (or use a stick blender) and process until combined. Add a little more milk as needed to smooth it out, then season with salt and fresh cracked pepper to taste.

If needed, keep warm on the stove until ready to use. This can be sealed and kept refrigerated for up to one week.

yellow pepper hollandaise | Cody Uncorked

In these pictures we used this yellow pepper hollandaise to smother kale and bacon benedict. The next day we made this hash (recipe coming soon!) and used it again. I’ve love to see what you use it for, so please share using #CodyUncorked!

Sending you Hump Day hugs,
signature | Cody Uncorked.