My favorite piece of marriage advice we received was from our premarital counselor, which I suppose is appropriate, seeing as how that’s her job and all. She told us how studies show all couples, both happy and unhappy, fight about the same thing over and over again. So in a way, the commitment to get married is also a commitment to have the same argument again and again.
Romantic? Not really, but I love it. And after two very happy years of marriage, I can vouch for it’s accuracy. Luckily, our fights are rarely of any significance. Our most common topic of argument? Food. Specifically, Scott eating food he’s not allowed.
Now, let me clarify. I do not control what food Scott eats. He can eat as many hamburgers and cookies as he likes…but after dating a dietitian for 8 years, he doesn’t want them often. When I say food he’s not allowed, I’m referring to food I was planning to use, like the last two eggs I needed for a recipe I was planning to test or the avocado needed to bulk up our salad. This is especially true when it comes to artisan condiments, which seem to have a half life of 48 hours in this house. Fancy jam is the worst. I’m 90% sure he eats it with a spoon, just to annoy me.
When I got a jar of blueberry lavender jam by Sallie’s Greatest, I knew better than to store it in the fridge. The jam was basically kept on lockdown, hidden in the back of a cabinet behind a dozen mason jars of flour, just waiting until I could come up with a creative use fitting of it’s deliciousness!
I do have a sweet tooth, but my tastes have grown up from these childhood classics. Still, our conversation got me reminiscing over how easy it would be to recreate healthy versions. The peanut butter cup seemed like an easy place to start, so why not fancy it up with artisan jelly!
If you’re looking for a low sugar jam to use in the recipe, I suggest all-fruit jams, which are made from just fruit and fruit juice. My favorite is Crofter’s all fruit jam.
- 2 cups semi sweet chocolate chips
- 1 teaspoon melted coconut oil
- ⅓ cup jam
- ⅓ cup organic creamy peanut butter, at room temperature
- Flaky sea salt
- Mini cupcake liners
- Line a mini muffin tin with cupcake liners.
- Heat chocolate chips in a microwave safe bowl for 30 seconds. Stir and place back in the microwave, stopping to stir every 20 seconds until melted and smooth. Stir in coconut oil. Set aside.
- Using a teaspoon measure, scoop a rounded teaspoon of melted chocolate in the bottom of each cupcake liner. Once finished with the chocolate, scoop a teaspoon of peanut butter in the center of each cup. Top with a teaspoon scoop of jam. Cover with a teaspoon scoop of melted chocolate. Sprinkle the top with a little flaky salt.
- Place in the freezer for 30 minutes to harden. Store in the refrigerator until ready to eat.