I need a good recipe for reeses?!
Answers: my boyfriend really likes reeses....i tried one recipe but it was nasty......i need a good one any ideas?
You need : foil cupcake holders,Hershey candy bars,and
peanut butter (they have Reese's peanut butter at most stores by the regular PB).
1.Melt the Hershey bars in the microwave.
2.Spread it around the edges of the cupcake holders.
3.Put a spoonful of PB in the center.
4.Cover the top with the chocolate.
5.Refrigerate for a couple hours(they are also good in the freezer).
Make smores..
but instead of regular chocolate use Reeses Cups! It is amazing and different.
oh oh mee!! ok put mushrooms, resses, milk (soy), water, dirt, plastic, one ipod nano, and some beef in a bowl, mix it or blend! and your ready to go!!
How about a dish w/ the FLAVORS of a Reese's??? Leave the candy-making to them.
Chocoalte Cupcakes & Peanut Butter Icing
Yield: 12 cupcakes
12 Tbsp. (1? sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
? cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1? teaspoons baking soda
? tsp kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Preheat the oven to 350oF. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
? tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
-- Ina Garten