We wish you a Merry Christmas with Nutty Butter Cups!
We here at Acorn to Oaks just can’t wait to get into the spirit of things: be it putting up the tinsel and the lights, getting the mince pies and the Christmas pudding, stocking up on plentiful rolls of wrapping paper, everyone in the office agrees that it really is the most wonderful time of the year.
One of the things we celebrate as a business is our wonderful clients, and we’d like to show our appreciation by giving you all a little Christmas gift that will whet your appetite for the big day; appropriate, really, as it’s a recipe for Chocolate nutty butter cups! There doesn’t seem to be many (good) recipes that use acorns, so we thought that the lovely – and much more readily available – hazelnut, pistachio or peanut butter would be suitably thematic, as well as being absolutely delicious! Great as a homemade gift, or just a little Christmas treat, this token of our thanks is delicious enough to be on Santa’s list, and you don’t have to feel too naughty having one:
Chocolate Nutty Butter Cups
300g dark or milk chocolate, chopped
125g butter, softened and chopped
250g icing sugar
140g nut butter (I used smooth peanut butter, hazelnut butter and pistachio nut butter – but you can use just peanut butter if you prefer)
25g nuts (I used peanuts, hazelnuts and pistachios)
flaky sea salt (optional)
24 Cake cases
2 mini muffin tins
3 piping bags
– Tip half the chocolate into a bowl set over a pan of simmering water. Once melted, remove from the heat and stir in the rest of the chocolate.
– Put the cake cases into the holes of the mini muffin tins.
– Put 1 tsp of the melted chocolate in each one, then pick up a cake case in your hand and swirl it gently to get the chocolate to coat the sides. Repeat with all the cases, leaving about a third of the chocolate in the bowl. Pop the tins in the fridge to firm up while you make the fillings.
– Put the butter in a large bowl with the icing sugar. Beat well with electric beaters or a wooden spoon until light and creamy.
– Divide the mixture into three bowls, then stir the peanut butter into one, hazelnut butter into the second and pistachio butter into the third (if using). Transfer the fillings to three piping bags.
– Take the chocolate cups out of the fridge and fill with the nut mixtures. If your reserved chocolate has hardened, melt again as before. Once melted, carefully spoon it over the top of each cup to seal in the nut butters.
– Top each cup with with a whole nut Chill for at least 2 hrs. Will keep in the fridge for 1 week.
With present shopping, decorations and Christmas dinner to afford, financing Christmas shouldn’t have to be a worry for anyone. Now is a great time to begin considering your plans for the present (no pun intended) and future. We here at Acorn to Oaks are always more than happy to help: with advice and guidance that you can rely on, we’ll make sure you have the time and finances to enjoy being with your family and friends, rather than on the phone with the bank.
Winter may be beloved for its snowball fights, hot chocolate and warm jumpers, but the risk of damage to your home and property that comes with the season could become a real lump of coal in your Christmas stocking. You can have a happy holiday and be a happy homeowner, by getting expert assistance from our professionals, to keep your property protected and your mind at ease.
Until we hear from you, everyone here at Acorn to Oaks wishes you a very merry and wonderful Christmas, and hope that you enjoy the Nutty Butter Cups!