Peanut Butter Cup Fat Bombs

I created my own recipe for peanut butter cup fat bombs since I’m not patient enough to look through 5,000,000 blogs and find a good recipe that someone else wrote. And also, I’m too picky for my own good.

It’s been years since I followed any kind of strict diet, but I have a handful of guidelines I set for how I eat. One of those is to try to stick to sweets that are filling and low in sugar. This fits on both counts.

Makes 12

Ingredients

1 cup peanut butter
1 stick butter
2 tbsp honey
Vanilla
Cinnamon
1 cup chocolate bits
Cacao nibs (optional)

Prepare a muffin pan by adding Halloween-themed cupcake papers to each little cup. This will not work if there aren’t ghosts on the paper. It’s the same principle as how, if a recipe says to use 1% milk and you want to use whole milk, you still have to use 1%. Someone who wrote a recipe said you have to do it, and now your arms are moving on their own, and you can’t stop them.

Melt the chocolate bits. I use dark chocolate since the whole point of these is to have something sweet that’s low in sugar. You can melt a little extra if you want to be the type of fancy person who drizzles chocolate artfully on top of things. You don’t need a double boiler for this, no matter what anyone says. Stop living in fear.

While the chocolate is melting, sprinkle a bunch of cacao nibs into the bottom of each muffin cup. They make everything extra crunchy and chocolatey. Plus, ghosts like them.

Once the chocolate is melted, pour it into the bottom of the cups on top of the cacao nibs.

Melt the peanut butter, butter, and honey.

Add vanilla to this mixture. I’m not sure how much, even though I’ve made these numerous times. Half a teaspoon? A whole teaspoon? Just add some. You’re not going to fuck it up. Same goes for the cinnamon.

Pour the peanut butter mixture on top of the chocolate in the cups. Optionally, you could wait for the chocolate to harden first. But I didn’t put patience on the ingredients list, did I?

Now, if you’re fancy, add the chocolate drizzle to the top, and some extra cacao nibs to go with it.

Freeze or refrigerate.

https://www.missinformationblog.com/neelys-homemade-bbq-sauce/?m

I needed a quick bbq sauce recipe that didn’t involve chopping onions. My eyes have become sensitive to the point that chopping half an onion means I need to flee two rooms away for a ten-minute crying break.

The only change I made to this one was to replace the Tabasco sauce with sambal oolek, and quadruple it.

After I made that change, I looked up both hot sauces’ values on the Scoville heat scale. Since I think of Tabasco as a more vinegary sauce, I was surprised that it has a higher value than sambal oolek.

I came up with a quick method for enchilada sauce that I am happy with.

Normally, I’m not a fan of recipes that use salsa. They’re too back-of-the-box recipe, shortcuts in the negative sense of the word, like when you think you’re going to save yourself a bunch of driving time, but then you end up on a shifty, haunted dirt road that just gets narrower and narrower until it’s basically a trail you have to back out of, and you curse your entire existence.

Anyway, after my recent discovery that canned enchilada sauce is even more underwhelming than I remembered, I decided there has to be a better way.

Salsa verde has the flavor profile I want in a green enchilada sauce, only without chopping tomatillos for a million years. It worked out to about 3/4 cup salsa verde with 2 cups or so of chicken broth, thickened with a bit of cornstarch. So far, it’s worked with at least one red salsa too.