Posts Tagged ‘cooking’

Making Fake Reese’s Peanut Butter Chocolate Eggs

fake reeses 2

Happy Easter! I made some fake Reese’s eggs for a church get together. They aren’t all that complicated; if you’ve ever made peanut butter chocolate desserts, the recipe is kind of standard fare. There are a dozen different ways to do this, but this one is simple- just five ingredients, and all of them are common (six, if you want to count the fact that I did some in white chocolate).


When the peanut butter mix stuff is done, chill it in the refrigerator until it’s firm. Form egg shapes on a piece of wax paper, then put them back in the fridge to chill again (this part takes a while- maybe thirty minutes or more). When the mix is firm again, put the chocolate in your microwave for 20 seconds, stir, then return to the microwave for 20 more seconds. Do not overcook the chocolate, and do not fail to stir it between heating- it should be nicely fluid by the second pass through the microwave. Remove the eggs from the fridge and try to work quickly.

It’s easiest to coat the eggs by picking them up individually and spooning chocolate around the edges first Then set the egg on the waxed paper and drop chocolate on the top and smooth. The peanut butter mix softens quickly, so I find it helps to have them on plates of five or six each- take one plate out at a time to avoid having them all get mushy as you’re working.

fake reeses

They taste just like the real things, (a little better in my humble opinion) and although they are super fattening, at least it’s fattening ingredients that you know about, instead of whatever processed evil spirits are living in the celophane-wrapped candy packets, right? Does that count for anything? At about 300 calories apiece, well… anyway they’re delicious.


Bacon Bowl with a Baked Egg (and me, being the picture of fortitude during a trial)

bacon bowl with baked egg

I am preparing to fast for several hours before I go in to the hospital tomorrow and have a test done. Apparently, my lungs have decided not to participate in life, and in response I will be having a gigantic robot arm of death shoved up my nose and into my lungs, where it will tear a chunk of my lung-flesh out so the hospital folks can do lab stuff to it, leaving me a tattered, bleeding stump of humanity, but probably better off for the procedure. I’m being pretty brave about it, considering how badly the torment will surely be, but the fasting part really doesn’t appeal to me. It’s going to be like seven hours between meals. I decided to fortify myself with a batch of lemon bars and some bacon.

So, bacon bowls with a baked egg. You take three strips of bacon, cut them in half, weave them into square, and place them in the freezer on a small piece of tinfoil. Leave them for like half an hour so they are not frozen, but firm enough to mold into a bowl shape inside the tinfoil. (I like to wrap a second piece of tinfoil around them after that so the bacon grease doesn’t slosh out into the oven.) Bake them at 375 for about thirty minutes, then carefully pour the grease out, put an egg into the bowl and return it to the oven for another thirty minutes. Sprinkle a little oregano on top and eat. I should make a set of images to go with this. Maybe a post for later.

Bacon Wrapped Roasted Pork Tenderloin with Green Peppers and Walnuts

If you like a good fix-ahead meal, you need to try this:

pork roast

Using this recipe as a base, we had bacon wrapped roasted pork tenderloin with green pepper and walnuts. That name is a bit of a mouthful, but I don’t feel like coming up with something better. It was utterly delicious, with one pound tenderloin serving as a meal for the two of us, and it was surprisingly quick and easy to put together.

I modified the recipe as follows:

1 lb pork tenderloin
1/8 Cup olive oil
1/2 tbsp of minced fresh lemon thyme (I pulled this from my garden- I bet regular thyme would be okay here)
1/2 tbsp herbes de provence
1/2 tsp ground sea salt
2 cloves of garlic, minced
4 strips of bacon
1/2 small onion
1 green bell pepper
1/2 Cup walnuts

Heat your oven to 400 degrees. Pour the olive oil into a small bowl and add the herbes de provence, sea salt, lemon thyme and garlic. Mix these guys up real good and let them sit while you prepare the meat and veggies. Chop the peppers and onion, and put them in a bowl with the walnuts. Pat the tenderloin dry with a paper towel and spoon the oil/herb gunk onto it. Then wrap it with the bacon and place it into a skillet along with the vegetable mixture.

Sear the meat over a medium flame on the stove top for two-five minutes per side. Put it in the oven uncovered for about thirty minutes. If you have a thermometer, remove the meat when it reaches 160 degrees. Cut and serve.

The best part about this was that I got a couple pounds and prepared multiple batches at once and froze the extras- today’s meal was frozen and thawed (still utterly delicious), and only required the use of one skillet.

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