Peanut Butter cups

We all know we can't get everything here that we are used to having. Or if we can buy it, it may be three times the cost. Hubby loves Reeses PB cups so I tried making some with the German chocolate I bought in Konstanz.  Usually for baking chocolate, I like the big Bloc bars from Coop and I think those may make these a bit better.

You don't need a lot of ingredients, just a good peanut butter (crunchy or creamy, whichever you prefer), baking chocolate (or choc chips, just something to melt), powdered sugar and salt.

I had a mini muffin pan, but one is not necessary. You do however need the mini baking cups.

First you will need to melt the chocolate. If you are using a baking bar, it should have instructions on how to melt it. If you are using chocolate chips, you can probably put them in the microwave for about 10-15 seconds at a time and then stir.  I melted mine on the stove as I've had problems with the microwave before (even following the instructions perfectly).  I do not have a double boiler so I make my own by putting a small pan on top of a pot of water. Break the chocolate into small chunks (melts faster) and then bring the water to a boil. Keep mixing the chocolate until it is smooth.

Using a teaspoon, pour a little chocolate into each cup, using the spoon to bring some of it up the edges. More is better so the edges are a bit thicker which makes it easier to pull the baking cup off.  Refrigerate until hard - about 1-2 hours.

While the cups are hardening, mix 1 cup of PB with 1/2 cup of powdered sugar and 1/4 tsp of salt. Blend and then add into the hardened cups

Spread more chocolate over the tops of the PB and put back in the fridge for another 2 hours. I found that they melted in your hand a bit at first but the longer you left them in the fridge, the harder they stayed.

Pizza for breakfast

Ok...so when you hear (or when I hear anyway) pizza for breakfast, I think back on my college days where the pizza we ordered the night before we would eat cold before class the next day.  That was great.  Haven't found one that I could do that with here though, and this is not the same thing... So, now that I've confused you by dragging you down memory lane, here is a really great pizza that is filling.  We've had this for lunch before, and anytime it would be good, but if you're going to be out and about and don't want to stop for lunch, this is a great breakfast for you! This is a recipe I found in a Rachel Ray magazine and changed a bit.  

What you need:

This pizza makes enough for 4-6 people.  Feel free to half it.

Pizzateig - I use the rectangular dough - really whichever size you want for how many people you are serving
4-8 eggs
Grated Gruyere cheese
Either Sauer rahm (sour cream) or Creme Fraiche (whichever you prefer)
Bacon
Ham
Scallions
Potatoes (I used the small raclette ones this time, but you can use whatever you have - you will be slicing them)

First, bake the pizza at the temperature the dough requires and for the time.

While the dough is cooking, wash the potatoes and then slice them into thin strips.  Put them in a pan and cover with water. Cover and bring to a boil, then drain the water and put on a paper towel to soak up the water.

Cook the bacon strips and save the grease.

Slice the scallions, separating the green part and the white parts. You will use both.

Scramble the eggs

When the bacon is done, put the potatoes in (single layer is best) and cook for about 5 minutes.  Flip them over and add the white part of the scallions.

When the pizza dough is done, remove from the oven and spread the sour cream or creme fraiche over it (think of it as pizza sauce)

Put the ham on top of the pizza, add the scrambled eggs and spread some Gruyere on top. Spread the potatoes on top and then add the bacon, scallion greens and more cheese. Place back in the oven for 5 minutes until the cheese has melted.  Enjoy!