One of my weaknesses for American 'candy' is Reese's Peanut Butter Cups.
I recently found some King Size ones in a local sweet shop but they were about £2.50 for a pack of two!
So, when someone pointed me to this recipe I thought it sounded too good to be true - the replies regarding flavour were all pretty favourable so I made a 'slab'...
Turned out way better than I could have wished - it tastes just like the real deal!
The 'bars' freeze fine and can be eaten straight from the freezer if, like me, you like your chocolate cold.
Ingredients
1 cup salted butter (melted) (225g)
2 cups keebler graham cracker crumbs (200g) (substitute digestive biscuits crushed)
1/4 cup brown sugar (43g)
1 3/4 cup powdered sugar (390g) (I used half this amount and found the results sweet enough)
1 cup peanut butter (225g)
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips (300g) (sub 2 bars of decent milk chocolate - I used 2x200g bars of Lindt Milk cooking chocolate )
Instructions
Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
A neighbour often gives us produce from his allotment and recently he has supplied us with some nice marrows. Thought I'd try my hand at some form of stuffed marrow and this has turned out quite nicely...
Quorn mince replaced meat as a nod towards healthy eating....
Meatless Marrow "Pies"
1 medium marrow (about 18" in length)
1 red onion finely chopped
1 tin chopped tomatoes (drained but retain juice)
1 350g pack of Quorn mince
Olive oil
Grated mozzarella.
Seasoning.
1 teaspoon of black pepper
½ tsp garlic salt
½ tsp fennel seed
½ tsp Italian Seasoning mix
1 tablespoon tomato puree
1 tsp Lea & Perrins (or more if you want to give a bit more kick)
In a saucepan, fry onions until soft.
Add Quorn mince and stir.
Add tomatoes and half the juice and stir well.
Add the garlic salt, pepper, fennel seed, Italian Seasoning, tomato puree and Lea & Perrins. Stir ingredients together and heat gently. Add more of the tinned tomato juice if the mix is too dry, but it shouldn't be too runny as the marrow will add liquid to the mix during cooking.
Take marrow and slice into eight rings (approx 2" thick) and scoop out the seeds and soft pulp.
Arrange on an oven tray and drizzle with olive oil. Once Quorn mince mix is ready, fill the marrow rings.
Top each marrow and Quorn ring with a handful of mozzarella then bake in an oven at gas mark 5 for about 30 minutes or until the marrow is softened.
Serve with some grated Parmesan...
