Cooking with Chef Ben White — Homemade Reese’s Peanut Butter Cups

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abencook

This is week two of Chef Ben White’s recipes.

Some of you know him as Blair and Teri White’s son. A few of you recognize him as the nephew of Bill and Bob White. I know him because he is my neighbour, Joyce White’s grandson. It doesn’t matter how you met him, you should be aware that the fourteen year old High-Schooler is an up and coming triple threat to the Food Network chefs. Ben and his brother Emmett share my Celiac disease, so all Ben’s recipes are gluten-free. His Mother has also set up a Facebook page called Go Gluten Free so everyone can share their gluten free recipes. As he told his father, local plumber, Blair White,

“Dad, you fix peoples pipes, I fix up people’s taste buds!!

Homemade Reese’s Peanut Butter Cups

HomemadeReesesPeanutButterCups-21

YIELD: Makes 12 peanut butter cups

INGREDIENTS:

2 (12 oz.) bags semisweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened

DIRECTIONS:

Line a standard 12-cup muffin tin with paper liners.

Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.

Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*. Remove pan from freezer and place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer. Freeze whole pan for 15 minutes.

Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups*. Freeze whole pan for 15 minutes to set the top layer of chocolate.

For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.

Enjoy!

TIPS

If your peanut butter mixture is not completely smooth, stir in an additional teaspoon of melted butter or vegetable/canola oil.

When portioning out the top chocolate layer, the chill from the frozen peanut will harden the top layer of chocolate very quickly, so you must flatten out the tops quickly after spooning on the chocolate.

You can also make ‘em mini! Use a 24-cup mini muffin tin with paper liners to make double the amount of peanut butter cups in a smaller, kid-friendly size.

Adapted from Fifteen Spatulas and Comfort of Cooking.

This is what was left within a short frame of time after he made these delicious things.

aben2

Cooking With Ben White — Gluten Free Deep Fried Pickles

Carleton Place- The Happiest Damn Town in Lanark County

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About lindaseccaspina

Linda Knight Seccaspina was born in Cowansville, Quebec about the same time as the wheel was invented and the first time she realized she could tell a tale was when she got caught passing her smutty stories around in Grade 7 at CHS by Mrs. Blinn. When Derek "Wheels" Wheeler from Degrassi Jr. High died in 2010, Linda wrote her own obituary. Some people said she should think about a career in writing obituaries. Before she laid her fingers to a keyboard, Linda owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa from 1976-1996. After writing for years about things that she cared about or pissed her off she finally found her calling. Is it sex drugs and rock n' roll you might ask? No, it is history. Seeing that her very first boyfriend in Grade 5 (who she won a Twist contest with in the 60s) is the head of the Brome Misissiquoi Historical Society and also specializes in local history back in Quebec, she finds that quite funny. She writes every single day and is also a columnist for Hometown News and Screamin's Mamas. She is a volunteer for the Carleton Place and Beckwith Heritage Museum, an admin for the Lanark County Genealogical Society Facebook page, and a local guest speaker. She has been now labelled an historian by the locals which in her mind is wrong. You see she will never be like the iconic local Lanark County historian Howard Morton Brown, nor like famed local writer Mary Cook. She proudly calls herself The National Enquirer Historical writer of Lanark County, and that she can live with. Linda has been called the most stubborn woman in Lanark County, and has requested her ashes to be distributed in any Casino parking lot as close to any Wheel of Fortune machine as you can get. But since she wrote her obituary, most people assume she's already dead. Linda has published six books, "Menopausal Woman From the Corn," "Cowansville High Misremembered," "Naked Yoga, Twinkies and Celebrities," "Cancer Calls Collect," "The Tilted Kilt-Vintage Whispers of Carleton Place," and "Flashbacks of Little Miss Flash Cadilac." All are available at Amazon in paperback and Kindle. Linda's books are for sale on Amazon or at Wisteria · 62 Bridge Street · Carleton Place, Ottawa, Canada, and at the Carleton Place and Beckwith Heritage Museum · 267 Edmund Street · Carleton Place, Ottawa, Canada--Appleton Museum-Mississippi Textile Mill and Mill Street Books and Heritage House Museum and The Artists Loft in Smith Falls.

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