- quick recipe of the week -

Hello and Happy Monday to you! Can you believe it's March already?!? This year is already flying by!

Today I'd like to introduce you to Kristin from, About a Girl. I just recently started following Kristin's blog, and I already love it! She has some really awesome recipes on her blog, so you should definitely go check them out! And how cool is this...Kristin is a real life rock star! No, for reals, her and her boyfriend, Aaron, are in a band together, called Larrikin. You have to go check them out and listen to some of their tunes! Besides playing in their band, Kristin loves spending her time taking pictures, cooking or baking, drawing and watching movies, especially ones from the '80s! She lives in Winnipeg, Canada with Aaron. They met on the internet years ago and in 2005 he came to Canada from Australia to meet her, where they fell in love and have been together ever since.

Image credit Kristin

Kristin is sharing a delicious dessert recipe with us today! I can't wait to try it out! And speaking of being March, these would be super fun for a St. Patrick's Day treat...just add some green food coloring!

White and Milk Chocolate Peanut Butter Cups
Baker's semi-sweet chocolate
Baker's white chocolate
1 teaspoon vanilla extract
a dash of salt
4 tablespoons of peanut butter
small or medium cupcake papers

Take 2 squares of each chocolate (white + semi sweet) and melt them in separate bowls in the microwave for about 30 seconds - 1 minute (microwaves vary, so check on your chocolate to make sure it is not burning. You're going to start by making the bottom part of the cups, so take some melted semi sweet chocolate in a teaspoon and lightly line the bottom of the cupcake papers with it. Don't fill them, you are just making a shell but make sure the sides are high enough to hold the filling, so I'd say take them about 1/2-3/4 of the way up the side of the paper. Just use your spoon to drop some chocolate to the bottom of the paper, make sure it's all covered, and then smear it around the sides to make the shell. Repeat with the white chocolate in separate cups as well to have a variety. Once done all the cups, place them on a plate or baking sheet and then into the freezer for at least 10 minutes (can be longer). While the cups are chilling, make the peanut butter mixture. Take the peanut butter and melt it in the microwave for about 15 seconds (you just want it to be soft enough to work with). Then mix in the salt and vanilla. Once the chocolate shells are ready, take them out of the freezer and fill them with the peanut butter mixture. Be sure not to fill them higher than you've made the chocolate shells. I then put them back in the freezer for 10 mins, however you may be able to skip this step and just move onto the next one (it's not the way I did it, but looking back it might not have really mattered to freeze the filling). After another 10 mins. in the freezer, take the cups out. Melt 1 square of each chocolate again (semi sweet & white, separately) and then spoon a small amount on each cup and cover to create a top. I mixed it up and made some entirely white chocolate, semi sweet chocolate, or I put a little bit of each and swirled it around. Once done, place back in the freezer for the final chilling. Keep them in there for at least 10 minutes, however the longer, the better. I left mine for about an hour and a half. Be sure to keep any leftovers in the fridge/freezer because they might melt if left on the counter.