The excitement at the moment the shiny black limo emerges from the tunnel from New Jersey to Manhattan has yet to fade. Stepping from the car to the pavement and taking that first glimpse of the sky high buildings all around, and being greeted by name by the hotels concierge, as though you are an old friend returned, fills me with a great sense of belonging to a city so far from home. The city just intoxicates me. Invades every ounce of my being and assaults each of my senses. From the blinding lights of Times Square, the smell of pretzels wafting from the carts of street vendors, the noise of a million (well maybe not a million but close) honking horns emanating from yellow cabs, the heat rising from street vents above the subway and the (imagined) taste of delicious confections lined up in bakery windows as I pass by (we usually save sampling the wares for Billy's Bakery in Chelsea).
I love to walk the streets of New York hand in hand with my gorgeous man, pounding the concrete of familiar block after block and spotting new little gems that have evaded our sight on past visits. I have been in both the depths of winter, -15°C, and the height of summer, 28°C, but I cannot say which I prefer as both have their merits. I love the ritual of layering up in winter before venturing out to snowy sidewalks, entering a bar or restaurant for some much needed heat rosy cheeked, stripping off the 50 million layers and savouring the warmth of the room and the people all around. Equally, I love the freedom of waking in the morning during summer and slipping on a delicate flowing summer dress before venturing out into the stifling heat (serioulsy, not a breath to be had) and walking the streets frappucino in hand or braving the oven like temperatures (and rather unsavoury smell) of the subway. The antidote to such extreme temperatures, an ice cold mojito guzzled on a roof top bar enjoying the cities skyline from a birds eye view.
Each visit is planned with much anticipation at the prospect of visiting favourite haunts yet again and also trying new eateries and bars and seeing the city from a slightly different angle. One favourite haunt that is never snubbed in favour of a new and shiny upgrade is the Hershey store in Times Square. Now, I'm not the biggest fan of American chocolate. I know, I know, I'm sorry to any stateside readers, but it is not to my liking. It is a bit on the sweet side and doesn't possess that deliciously rich creamy luxury of it's European counterparts. I am however, rather partial to a box of Milk Duds and a mountain or 3 of Reese's Peanut Butter Cups. I know these are available in Ireland now but I still can't step foot back on the plane without at least a months stash safely stowed in my suitcase. Between visits to tide me over sometimes, there is nothing else for it other than to whip up a batch with my very own hands. For the know how keep on reading.
Chocolate Peanut Butter Cups
for the base:
50g Soft Brown Sugar
200g Icing Sugar
50g Soft Butter
200g Smooth Peanut Butter
for the topping:
200g Milk Chocolate (chopped)
100g Dark Chocolate (chopped)
also required 45-50 paper petit-four cases (teeny tiny cup cake cases in other words)
1. In a bowl, mix together the brown sugar, icing sugar, butter and peanut butter using an electric whisk until the mixture is the consistency of a sandy paste.
sorry, forgot to take a picture of this mixed together
2. Using clean hands place a teaspoon size disc of the paste into the bottom of the petit-four cases (I used a melon baller and a teaspoon to do this instead. You should have enough mixture to fill between 45 and 50 cases). Press the mixture down to form a smooth layer in the bottom of the case and place the cases into the indentations of a mini muffin tin (if you don't have a mini muffin tin place the cases onto a flat baking sheet).
3. Melt both chocolates in a heat proof bowl over a pot of gently simmering water (do not allow the bottom of the bowl to touch the water).
4. Stir the melted chocolate together to combine and set aside to allow to cool slightly.
5. Spoon 1 teaspoon of the chocolate mixture into the petit-four cases covering the sandy base.
6. Place in the fridge to set for 30 minutes before devouring.
