With everyone cooped up at home. Sales for flour and yeast are at an all time high. Robin Hood Flour can’t keep up with the demand and has had to settle with putting their flour in generic white bags, restaurants and commercial bakeries are trying to help with the demand by selling off their stock. It’s been a really interesting ordeal to watch!
Baking and cooking is a great way to keep your hands busy while the world goes through this roller coaster. I’ve never seen shelves at a grocery store this bare before even after working in the industry for almost a decade. My heart goes out to all the current grocery store workers out there, you are making a huge impact on our sanity and even more importantly our survival by risking your lives everyday to go to work. Thank you.
I’ve decided to release some of my favorite recipes during this time. Some of them I’ve shared with you before. Others I kept to myself to give my business a delicious edge in the industry ;). Now that my little one woman bake shop is closed until further notice I see no harm in sharing some of them.
This peanut butter cup filling recipe is delicious, sweet and addictive. Use it to make your own peanut butter cups using a mold or form them into balls and simply dip them in chocolate for a classic favorite.
Peanut Butter Cup Filling:
1/2 cup of Shortening
2 tsp of Vanilla
1/8 tsp (or a pinch) of salt
2 cups of Peanut Butter
2 cups of Icing Sugar
Cream together the shortening, vanilla, salt and peanut butter.
Stir in the icing sugar.
If you are going to roll into balls, refrigerate for 30 minutes before forming.
If you are going to use a candy mold, I find using a piping bag to add the filling is the easiest way to do it. Keep the filling at room temperature for this.
