Homemade Reese's peanut butter cups

I see this Reese's peanut butter cups madness everywhere, so I thought I should definitely try making them at home.
I came across some recipes who tried to imitate the real thing, but I felt like I really wanted to upgrade it a bit.
So why not make the coating out of whipping cream and chocolate, much more tasty and richer.
And the filling? well a peanut butter is a must, so how about Skippy peanut butter with chunks mixed with instant vanilla pudding powder - Yummy!
So what do you need?
Ingredients for about 10-12 Cups:
400 gram chocolate (14.1 OZ)
200 ml whipping cream (6.76 OZ)
1/3 cup instant vanilla pudding powder (30 gram/1.05 OZ)
Skippy peanut butter and chunks  jar (462gram/16.3 OZ)
muffin tin liners
muffin tray
*Measurements were made with 200ml cup.
BTW, You can add Vanilla powder as much as you want.
Melt the chocolate and the cream together.
Spread the chocolate on the bottom and sides of the muffin liners, place in the muffin tray and freeze until hardens.
Meanwhile melt, if needed, the peanut butter for 20 seconds in the microwave.
Mix together with the instant vanilla pudding powder.
Take the chocolate muffin liners out of the freezer and if needed, add another layer of chocolate and freeze.
Afterwards fill with the peanut butter mixture, place in the freezer for couple of minutes and then cover with a final layer of chocolate.
Place in the freezer till completely set.
A comment would be appreciated :-)


Ginger and plum cupcakes

I'm not much of a fruit cake lover.
Actually, most of the time, if you'll offer me to try cakes with different kinds of fruits, I'll probably say no.
Don't get me wrong I love fruit, just not so much in my cake :-) .
There was a contest making recipes with fruit.
I've decided to give it a try and make one of the things I really love - cupcakes and add to it some plum, which is also one of my favorite fruit and spice it up with some ginger, 'cause I've seen that ginger goes well with fruit.
Eventually, I didn't win the contest but the cupcake was delicious!
I had my father try it first and after seeing how much he loved it, I gave it a try too.
Honestly, before and while I had my first bite, I made quite a petrified expression.
What can I say? it's in the mind, but still can't overcome it.
The cupcake was very tasty and quite beautiful.

Linking up at:
Ingredients for 9 cupcakes:
110 gram flour (1 cup, 3.9 OZ)
1/3Tbsp. baking powder
pinch of salt
1/2 Tsp. ground ginger
1 L egg
75 gram sugar (1/2 cup, 2.65 OZ)
50 ml milk (1/4 cup, 1.7 OZ)
50 gram butter, melted (1.76 OZ)
1 1/2 Tsp. vanilla extract
plum puree out of 2 plums (Weight before Granulation : 230 gram/8.11 OZ, after : 208 gram/7.33 OZ)
1 Tbsp. Wilton red sprinkles (optional)
For the Streusel:
1/2 cup flour
1/6 cup brown sugar
1/2 Tsp. ground cinnamon
25 gram butter (0.88 OZ)
plum, diced (optional)
*Measurements were made with 200ml cup.
Make the Streusel  first:
Mix together the flour, sugar and cinnamon. Crumble the butter inside, until you get a dough.
Place in the freezer to set and prepare the cupcakes.
Heat oven to 200C/392F.
Mix together the flour, baking powder, salt and ginger.
On a separate bowl, mix together the egg, milk, sugar, butter, vanilla extract, plum puree and sprinkles.
Add to the dry ingredients bowl and mix well.
Transfer the cupcakes mixture to a muffin pan covered with muffin tins.
Take the dough out of the freezer and grate it using a grater.
Sprinkle the grated dough on top of the muffins, if you diced extra plum, sprinkle it too and finish with the grated
Bake in the oven for about 20 minutes and then sit aside to cool.
Enjoy! and would appreciate your comments :-)


Cream cheese and blueberry Trifle


Will you believe me if I say, I have never tried blueberries till now?
Well it's true!
I read an article about the benefits of eating blueberries, so I decided to buy some.
As far as I know, in my area you can only get frozen blueberries or blueberries filling.
I bought each of them and first tried the blueberries filling.
I know how cranberries taste like, but didn't think blueberries will have that sourish taste too.
I 've decided to make a nice and easy going trifle with cream cheese and blueberries for these warm days, and it came out really good.
So without further ado, let's have some trifle :-)

biscuit crumbs
about 100ml cooking cream/ regular cream (= 3.4 oz.)
225 gram cream cheese (= 7.9 oz.)
1/3 cup sugar
blueberries filling
*Measurements were made with 200 ml plastic cup. 

Mix together the cream cheese, sugar and cream.
Fill jars with some of the cream mixture, add a bit of biscuit crumbs 
and put a teaspoon, or as much as you like, of the blueberries filling.
Repeat last steps till finished with biscuits on top.