Peanut butter cups. I mean look at them.
A side of the fact that my peanut butter filling was still a bit too runny, these guys were heavenly. Seriously.
I'm a huge fan of Reese's Peanut Butter Cups. Apparently they're a bit hard to find from Finland (like many other American things) so obviously I had to make my own. And boy, were they good!
My blog has had a small break mostly because of the lack of light. But now I'm back to blogging, yahoo! While being away I, of course, was browsing a lot of food blogs and studied some things about food photography. I got a new lens for my camera in Christmas and since then I've been photographing a lot of things. But I unfortunately didn't snap pics of food while my break but I really think I should have.
I had a bit of a rush taking these pics, so I apologize, only two pics today.. But I hope you save the recipe and make your own ASAP!
Ingredients:
24 small peanut butter cups
- 16 oz (vegan)chocolate
- 1/2 cup creamy peanut butter
- 1/4-1/2 cup powdered sugar
- 2 tbsp (vegan) butter, softened
Method:
- Line a mini muffin tin with paper liners.
- Melt half of the chocolate in a double boiler or in microwave.
- Add about a teaspoon of the melted chocolate in the muffin liners. Tap the tin a few times on the counter. Freeze for 15 minutes.
- In the meantime, with an electric mixer, mix together the peanut butter, powdered sugar and butter. Keep mixing until pale and fluffy.
- Put a dollop into the liner and tap the tin again few times on the counter to even the tops. Freeze for another 15 minutes.
- Melt the rest of the chocolate and distribute it into the muffin liners. Freeze for ten minutes.
- Keep the peanut butter cups in room temperature or fridge.
Ainekset:
24 kpl
- 400 g (vegaanista) suklaata
- 1 3/4 dl maapähkinävoita (suolattua ja makeutettua)
- 1/2-1 dl tomusokeria
- 2 rkl (vegaanista) voita
Resepti:
- Pue minimuffinipelti paperivuoilla.
- Sulata puolet suklaasta vesihauteessa tai mikrossa.
- Laita jokaiseen paperivuokaan vajaa teelusikallinen sulaa suklaata ja kopauta peltiä muutama kerta pöytää vasten, että kerros tasoittuu. Laita pakkaseen 15 minuutiksi.
- Kun suklaa on jähmettymässä, sekoita pähkinävoi, tomusokeri ja huoneenlämpöinen voi, kunnes seos on vaaleaa. Jaa maapähkinävoiseos vuokiin ja pakasta taas 15 minuuttia.
- Sulata loppu suklaa ja jaa taas vuokiin. Kopauta peltiä taas muutama kerta pöytää vasten, että suklaakerros tasoittuu. Pakasta vielä 10 minuuttia.
- Säilytä huoneenlämmössä tai jääkaapissa.
Voisitko tehä jonkun juustokakun?
ReplyDeleteJuustokakun ohjetta tulee varmasti pian, kun valoa taas tulee enemmän ja saan kameran kaivettua laukusta :D
Delete