|...as Patterson would say. (but not in Comic Sans, he has more discerning taste than that.)|
I love my husband. I really do. However, candy making is one of those things that you have to stick with constantly. It's not like a cake you can pop in the oven and walk away from for like 30 minutes while it bakes. If you do happen to walk away from candy for even a split second, this happens:
or EVEN THIS
So let me just say this was not how I planned to spend my Saturday evening. I was hoping to have at least 100 more comments to moderate concerning the "What Recipe to Cook Giveaway" post. (Okay, maybe just like one. A blogger can dream can't they?) Or to clean up the ghetto hovel I live in like a @#$&$ adult. I mean, like most of my generation, I am like this most of the time. (that's by Allie, a waaaay better blogger than me.) I have to start doing better. Y'all know my dirty secrets...
At 8:30, I get started while Jon is supposed to be doing his share to clean up this dump. However, he totally disregards my demands to throw shit away and decides he wants to help. Apparently, he forgot what happened last week. Despite all this, we manage to get a little rhythm going. Then, I start to notice that something is really not working quite right.
FYI: I'm following the same recipe I gave you folks earlier for PB cups, but using the chocolate chip method instead of the Baker's Chocolate Method. This is because I didn't want to make one more trip to the poor-people grocery store today.
I noticed that the chocolate chips are not melting down as well as the Baker's Chocolate. The chips do melt, but they form this nasty, thick film that looks like a toddler smeared his feces all over my double boiler.
|"I'm here to F-up your recipe BIG time!"|
The chocolate chip goo stuck to the spoon, the muffin cups, and made molten napalm burns on my hands no less than 50 times. It also didn't go near as far as the box of Baker's Chocolate. About half way through the candy making process, I start to notice we are painfully short of chocolate.
Me: Babe, we are almost out chocolate.
Jon: Here let me help scrape the bowl to get that last bit. *sizzling sound* Shit! That burns!
Me: Yea. So...I think there is going to have to be an emergency, mid-recipe chocolate run.
Jon: *fists on hips in superhero fashion* Allow me! *dashes out the door, down the stairs, and across town to Wal-mart.*
God bless that man for braving Wal-mart on a Saturday night in Texas.....moving on.
Jon: *bursting back through the door* Here!
Me: Perfect timing! We need a new bowl on the boiler STAT!
...and with the precision of a surgical/acrobatic team we trade bowls, unwrap Baker's Chocolate, and stir the mix with nary a missed beat.
I start to notice the Baker's chocolate forms this smooth, creamy texture that oh so easy pours off the spoon into the muffin cups. It is like magic again. It almost goes double the distance the bag of chips went, and because there is no scraping or stirring, the candies get cranked out quick. We now have like 50 of them hardening in the fridge. Unfortunately, I ate one and now I am still up blogging to you at 4 a.m.
So here is the take away message: If you are going to make my Rock-o-licious Chocolate Peanut Butter cups, use Baker's Chocolate and you can spoon it in in no time. If you INSIST on using chocolate chips, my advice is to pipe that shit into the molds with a Ziploc bag.
Oh, and beat your husband while he sleeps, using a sock filled with oranges because he volunteered you to bring 9 million PB cups to a party.
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