This is an AMAZING sauce. I make it in large quantities and jar it using the hot water bath canning method. Pint jars, process about 30 minutes (less might be fine but you can't overcook it or anything so better safe than sorry). The small amount of butter concerned me at first but it hasn't been a problem.

Reviewed On: Dec. 29, 2010

Very nice cupcakes! I used a "dark roast" peanut butter from Whole Foods that worked great. Using a portioner this recipe made 3 dozen easy. Looking at one of these cupcakes after baking, one can imagine that a peanut butter cookie wished that it were a cupcake and it came true. :) They really look like someone turned a pb cookie into a cupcake. I filled and topped mine with a chocolate frosting, because filled cupcakes are more fun. ;)

Reviewed On: Jan. 22, 2010

I'm sorry to say I don't much care for this frosting. It's got very little flavor, no sweetness at all, and has the consistency of congealed pudding. I needed to pipe it so I put it in a bowl to cool (with some cling wrap pressed against the surface since like a pudding it started forming a skin immediately). I got impatient and put it in the pastry bag hot (thank you Ove Glove) and it was good I did that because as it cooled it turned into cement that was impossible to force though my large star tip. I'm not saying that this was horrible, but it just wasn't good.

Reviewed On: Jan. 22, 2010