Crunchy Peanut Butter Cups

My friends know I like to bake.  My friends like to eat baked goods.  This is usually a perfect match.  Occasionally my friends are *kind* enough to send me recipes they want me to make for them, this also tends to work out well, I get new ideas and they get sweet snacks they wouldn't otherwise get to enjoy. 

Last week my boss sent me a recipe.  When I opened the link the first thing I noticed was that it was for homemade candy.  Although the pictures looked amazing I usually shy away from making homemade candies, especially during the week, as it can be very time consuming.  I went about my day but for some reason the pictures just kept coming back to me, I mean who doesn't love chocolate and peanut butter together?  I went back and decided to read the recipe and guess what I found, this candy wasn't time consuming, it wasn't hard, it didn't even require the use of an oven!  I was sold.

That night I whipped up the sweet treats for my bosses baby shower the next day and I have to say, these mini bites are probably one of my favorite things I've ever made.  They're so easy, so quick and everyone absolutely loved them!  Chocolate and peanut butter has never tasted so good and the graham cracker crumbs are the perfect crunchy addition.  I highly recommend  making minis.  Although amazing, these treats are rich and large ones may be too much to handle. Plus if you make minis you make more so enjoy!

Crunchy Peanut Butter Cups

by Blue-Eyed Bakers
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt

Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).

In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.

Taco Tuesday

In honor of today being Tuesday and for all the Tuesday's to come, I wanted to celebrate by sharing my top 10 favorite taco joints in the California Bay Area.  I've got an eclectic taste when it comes to tacos, from hole-in-the-wall joints to tacos pretending to be quesadillas and even korean tacos, there is equal love for a good taco round these parts. I'm getting hungry just speaking about tacos, you may want to stop reading now, as I promise you'll walk away with a major taco craving if you keep reading. And now, in no particular order, I give you my all time favorite Bay Area tacos.

Top 10 Favorite Taco Tuesday Eats in the Bay Area

1. Taqueria Sinaloa - 2138 International Blvd, Oakland

Cheap and no doubt the most authentic taco truck in the entire bay. The vegetarian tacos are out of this world delicious, but be prepared, they are spicy! 

2. Papalote Mexican Grill - Multiple locations in San Francisco

I love their seafood options. Order your taco with the chips and salsa - you won't be disappointed.

3. El Farolito - 2779 Mission St., San Francisco

Tacos, enough said.

4. Tacolicious - Multiple locations in San Francisco

The tacos carnitas are some of the best in the city.

5. Cholita Linda - Moving locations - check their website for details

Great street vendor!

6. La Taqueria - 2889 Mission St., San Francisco

A San Francisco staple. Michael Mina told Sunset Magazine the Carne Asada tacos are his favorite tacos, I couldn't agree more.  

7. Namu Gaji - Ferry Building, 1 Market St., San Francisco - check website for details

Korean tacos - yes please!

8. Nick's Crispy Tacos - 1500 Broadway St., San Francisco

Probably the best place to celebrate Taco Tuesday in SF and have to love their gatherings for sporting events like Giants games or the Super Bowl. I love that all of their tacos come with guacamole, no extra cost!

9. Don Pisto's - 510 Union St., San Francisco

Great for group occasions! Their al pastor taco is juicy and slightly sweet, with a perfect pineapple and pork balance.

10. Gordo Taqueria - Multiple locations in the East Bay

Fried and cheesy, what more could you want? I recommend their corn quesadillas which essentially is a quesadilla taco lovechild.  Their carnitas is yummy but plain old rice and bean often hits the spot too.

And while I'm on the topic of Mexican food, I thought I'd throw out another two favorites, Cactus Taqueria in Oakland. Their tamales are delicious and it's a nice place to hang out. And my all time favorite  Juan's Place, which is an institution in Berkeley. It's simple authentic Mexican food without the frills, ask for the flour tortilla chips and order a margarita, you won't regret it.

Do you have favorite taco joints? Would welcome any suggestions!

Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream

St. Patrick's Day may have been last weekend but if you ask me it's never too late for a boozy cupcake recipes and this is one for Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream is one of our favorites! 

I may be a little biased since I used to work at Trophy Cupcakes in Seattle but I truly believe that Jennifer (owner of Trophy) comes up with some of the best cupcakes - especially for holidays.  This recipe is easy, delicious and a sure way to impress your friends. Another plus to this recipe is that although it was created for St. Patrick's Day it's also the perfect recipe for any guy because let's be honest, what guy doesn't love a boozy cupcake?  Ya...that's what I thought.  So get off your computer, get into your kitchen and start whipping up these delicious show stoppers!

{Chocolate Guinness Stout Cupcakes with Irish Cream Buttercream}

From Trophy Cupcakes & Party

Chocolate Guinness Stout Cupcakes

1 ½ cups (12 ounces) Guinness Stout

1 ½ cups (3 sticks) unsalted butter

1 cup unsweetened cocoa powder (preferably Valrhona)

2 ¾ cups all purpose flour

3 cups sugar

1 ½ teaspoons baking soda

3/4 teaspoons salt

3 eggs

2/3 cups sour cream

Irish Cream Buttercream

2 cups (four sticks) unstalted butter, room temperature

4 cups (1 pound) of powdered sugar

¼ cup of Irish Cream (such as Bailey’s)

For Cupcakes:

Preheat oven to 350°F. Line 2 cupcake pans with 24 paper liners. Bring stout and butter to simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and salt in large bowl to blend. In the bowl of a stand mixer with the whisk attachment (or with an electric mixer), beat eggs and sour cream to blend. Add cooled stout-chocolate mixture to egg mixture and beat until combined. Add flour mixture and mix on slow speed until just combined. Let batter rest for 15 minutes. Fill cupcake liners generously (a little more than ¾ full). Bake cupcakes until tester inserted into center of cakes comes out clean, about 17-20 minutes. Cool in pans for 10 minutes. Turn cakes out onto rack and cool completely. Frost with Irish Cream buttercream when completely cooled.

For Buttercream:

Cream butter in the bowl of a stand mixer (or in a large bowl with an electric mixer) until light and fluffy. While butter is creaming sift powdered sugar in a large bowl. Add sifted powdered sugar one cup at a time to creamed butter (use the lowest setting on your mixer until all of the sugar in incorporated and then increase speed to medium-high and beat until buttercream is smooth and fluffy). Add the Irish Cream and beat until incorporated.

To Assemble the Cupcakes:

Hand frost each cupcake and decorate as desired or to make them look “Trophy”, place the buttercream in a pastry bag fitted with a large round tip. Make a swirl of buttercream on each cupcake and sprinkle with clear sanding sugar and top with a lucky sugar shamrock.