HOMEMADE Peanut Butter Cups

I adore Reese's Peanutbutter Cups! But I'm curious about making my own at home. It can't be very hard! Peanut butter and chocolate! I want to try to make them with Cadbury's Chocolate because it's my man's favourite. Soo... I've found some recipes ready for the weekend :P

Recipe 1
Recipe 2

Caramel Brownies x 4 / Recipes!

Todays inspiration is... CARAMEL BROWNIES. Caramel... YUM... brownies.... YUM!

Recipe below is for pic no. 3

Double Chocolate Brownie with Caramel Frosting

2 (1-oz.) unsweetened chocolate baking squares

2 (1-oz.) semisweet chocolate baking squares

1 C butter, softened

2 C sugar

4 large eggs

1 C all purpose flour

1/2 tsp salt

1 tsp vanilla

3/4 C chopped, toasted pecans, divided (optional)

3/4 C semisweet chocolate chips, divided

Caramel Frosting

Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.

Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.

Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.

Caramel Frosting

3/4 C butter

2 C sugar

1/2 C buttermilk

12 large marshmallows

1 Tbsp light corn syrup

1/2 tsp baking soda

Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.

Other pictures and more recipes here, here and here. They all sound and look GOOD.

MANGO/Cheesecake - recipe

My future mother-in-law made a lovely mango cheesecake that we ate yesterday afternoon. It was so rich and creamy but fresh at the same time. We ate loads of it!

I've located a simular recipe that I've adapted...

Frozen mango and lime cheesecake

Ingredients (serves 8)

• 125g oat biscuits (like Hobnobs)
  
• 60g unsalted butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 1 teaspoon finely-grated lime rind
• 300ml thickened cream
• 425g can sliced mangoes, drained
• 3 passionfruit, halved (optional)
  

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.