Reese's Cups (Chocolate and Peanut Butter) Tartelettes

Peanut butter mixture based on this recipe: https://www.oogio.net/giant_reeses_cups_cake/

Chocolate layer based on a recipe on this page: https://www.ynet.co.il/articles/0,7340,L-4607241,00.html

Crust recipe is based on the Chocolate "Porcupine" recipe by Micky Shemo: https://shemo.co.il/

Yields: ~18-20 tartelettes

Crust:

• 50 grams sugar
• 1 stick unsalted butter, cold, cubed
• 1 egg (large)
• 210 grams (1 1/2 cups) AP flour
• 1/2 tsp baking powder
• [optional, if mixture is too dry] 1-2 tsp milk
• [optional, if mixture is too soft/wet] 1-2 tsp flour

Ground peanuts bottom layer:

• 100 grams peanuts (I use dry-roasted, non-salted peanuts)
• a pinch of salt
• 35 grams sugar
• 1 tsp AP flour
• 1 tbsp vegetable oil (not olive oil!)

Chocolate layer:

• 170 grams (6 ounce) semi-sweet chocolate
• 1/2 stick unsalted butter
• 1 egg + 1 egg yolk (large)
• 15 grams sugar / powdered sugar
• 15 grams corn starch
• 20 grams all purpose flour
• a pinch of salt

Peanut Butter Cream:

• 140 grams natural peanut butter, room temperature
• 2 tbsp (1/4 stick) unsalted butter, soft
• 70 grams powdered sugar
• 1 tbsp vanilla pudding powder
• 120 ml (1/2 cup) heavy whipping cream, cold
• 1/2 tsp vanilla extract (optional)

Decoration (optional):

• 9-10 pieces of Reese's Minis (regular or dark), halved

How to Make:

1. Pre-prep: Take 1/4 stick of butter [*] and peanut butter (if you keep it in the refrigerator) out of the refrigerator (butter will need about 1 hour to soften, peanut butter will need less than that).
   [*] Note: This butter is for the peanut butter cream, not the crust.
   For the crust (which requires butter too) you need to use cold butter, straight out the refrigerator. 
2. Crust dough:
1. Using a fork, mix together the flower and baking powder until combined.
2. Process butter and sugar in a food processor until combined.
3. Add egg and 1/4 of the flour mixture, continue processing for a few seconds.
4. Add the rest of the flour mixture, continue processing until a single ball of dough is formed; do not over-process; once a dough-ball is formed - stop processing.
5. Divide the dough ball to 2 equal parts, flatten each part to a disc (about 1/2 inch thick), wrap each disc in plastic-wrap, and store them in the refrigerator until use, at least 30 min.
3. Tartelette crusts:
1. Remove dough discs from refrigerator, let them sit in room temperature for a couple of minutes.
2. Knead one of the discs for a few seconds until it's a bit softer and easier to work with.
3. On a generously-flour-dusted surface, roll the disc to a sheet about 3-4 mm thick.
4. Using a ~3 1/2 inch cookie/biscuit cutter (or small bowl), cut discs out of the dough, and place them in mini-tartelette / standard muffin pan cavities. Gently press the center of each disc to the bottom of each cavity and the circumference of each disc to the sides of each cavity. 
5. [Repeat steps 3.2 - 3.4 above with the other dough disc; if there is leftover dough - knead it and roll it again to cut a couple more discs, if desired]
6. Using a fork, puncture the bottom of each disc (to prevent air-pockets). 
4. Ground peanut layer + initial baking: 
1. Heat oven to 340F. 
2. In a food processor, pulse the peanuts with salt, sugar and flour until they are finely ground.
3. Add in oil, and continue pulsing until well combined and mixture consistency resembles damp sand. Do not over-process, we don't want to end up with peanut butter. 
4. Put ~1 teaspoon of the ground peanuts mixture into each tartelette crust. 
5. Using a small glass or another tool (or even a teaspoon), press the peanuts mixture firmly onto the crust bottom. 
6. Wrap the pan tightly in plastic wrap or aluminum foil and freeze for at least 10 minutes. 
7. Remove pan from freezer, remove wrap. 
8. Immediately transfer pan to the oven, bake for ~7 minutes.
9. Take pan out of the oven, set aside in room temperature to cool down; Crusts' bottoms might have risen a bit while being in the oven - they will "fall" back down while cooling. 
5. Chocolate layer (prepare while crusts are cooling down):
1. Lower oven temperature to 300 degrees (F).
2. Place chocolate and butter in a medium bowl. Heat in microwave or over a double boiler until chocolate and butter are melted. Mix together until well combined. Set aside to cool down a bit. 
3. Beat egg, egg yolk and sugar (with a fork or a small whisk) in a small bowl for a few minutes.
4. Add egg mixture into the cooled-down chocolate. Beat until everything is well combined - mixture should become very smooth and glossy. 
5. Sift flour, corn starch and salt into the chocolate mixture. Beat together until well combined. 
6. Final baking:
1. Fill each crust with the chocolate mixture almost to the top of the crust height (about 3/4 of the crust height or so) - I used a pasty bag with a large round metal tip - mixture is fairly liquid-y for a pastry bag so work carefully, or use teaspoon(s) instead if that's more convenient. 
2. Shake pan a bit to flatten the chocolate mixture / evenly distribute it in the crusts. 
3. Bake for 12-15 minutes until top chocolate layer is dry and slightly cracked. 
4. Cool completely in room temperature.
5. At this point, it is recommended to transfer the tartelettes to the container in which you intend to store them, and/or the serving platter on which you intend to serve them.
7. Peanut Butter Cream + final assembly:
1. Whip together all peanut butter cream ingredients except the whipping cream at medium speed until combined. 
2. Increase mixer speed, and gradually pour whipping cream to the mixer bowl until combined and a thick cream is formed. 
3. Transfer cream to a pastry bag with a large round/star tip.
4. Frost each cooled-down tartelette with the peanut butter cream.
5. [optional] decorate each tartelette with a half of Reese's Minis piece.
8. Enjoy! Leftovers can be kept in the refrigerator for a few days in an air tight container. 

Starbucks Copycat Blueberry Muffins with Copycat Cheese Danish Filling

What should you bake when you crave a Starbucks blueberry muffin and a Starbucks cheese danish at the same time? This!

Based on https://www.oogio.net/starbucks_copycat_blueberry_muffins/ , cream cheese layer based on part of this recipe. 

Yields: ~14-16 muffins (standard size)

Streusel:

• 65 grams sugar
• 80 grams all-purpose flour
• 1/2 stick of unsalted butter, cold, cubed
• pinch of salt

Muffins:

• 1 stick of unsalted butter, soft (room temperature).
• 200 grams (1 cup) sugar
• a pinch of salt
• 1 tsp vanilla extract
• zest of 1/2 lemon/lime
• 2 eggs (large)
• 280 grams (2 cups) all-purpose flour
• 2 tsp baking powder
• 120 ml (1/2 cup) milk
• Fresh or frozen non-thawed blueberries - about 150 grams (between 1/3 and 1/2 pint)

Cream cheese layer:

• 1 package (227 grams / 8 ounce) cream cheese, soft (room temperature)
• 70 grams sugar
• 1/2 tsp vanilla extract
• zest of 1/2 lemon/lime

How to make:

1. Pre-prep: Take cream cheese and 1 stick of butter[*] out of the refrigerator to soften - they will need about an hour (could be more or less depending on the room temperature).
   [*] Note: this stick of butter is for the muffin mix - NOT for the streusel! For the streusel (which requires butter too), use cold butter straight out of the refrigerator. 
2. Streusel: Process all streusel ingredients in food processor until crumbs form; transfer crumbs to an air-tight container, store in refrigerator/freezer until use. 
3. Cream cheese mixture: Using a spoon or a small silicon spatula, mix together the cream cheese layer ingredients until well combined. 
4. Muffin mix:
1. Pre-heat oven to 355F.
2. Place soft butter, sugar, salt, vanilla extract and lemon zest in a mixing bowl (or a stand-mixer bowl). Using a fork/spatula (or the stand-mixer's flat beater), mix these together until well combined. 
3. Add eggs, one at a time, mixing well after adding each one until combined. 
4. In a separate bowl, mix together flour and baking powder until combined.
5. Add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour, and mix just until combined.
5. Assembly and baking:
1. Line muffin pan(s) cavities with paper liners. 
2. For each lined muffin cavity:
1. Fill cavity with the muffin mix (I'm using a pastry bag without a tip), up to about ~1/2 of the cavity height.
2. Grab a few blueberries and place them on top of the muffin mix, gently pushing them in (they can peek out, no need to fully submerge them into the muffin mix).
3. Put a bit of the cream cheese mixture on top of the blueberries (I'm using a small pastry bag without a tip, you can also use a couple of teaspoons).
4. Put a generous amount of streusel on top of the cream cheese. 
3. Bake for 20-25 until golden. 
4. Remove from oven and let cool completely in room temperature.
6. Enjoy! You can store leftover muffins for a few days in an airtight container in the refrigerator. 

Apple and Almond Cream Tartelettes

Based on https://www.oogio.net/apple_pie/ , crust recipe is based on the Chocolate "Porcupine" recipe by Micky Shemo: https://shemo.co.il/

Yields ~18-20 tartelettes

Streusel:

• 65 grams sugar
• 80 grams all-purpose flour
• 1/2 stick of unsalted butter, cold, cubed
• pinch of salt

 Crust:

• 50 grams sugar
• 1 stick unsalted butter, cold, cubed
• 1 egg
• 210 grams (1 1/2 cups) AP flour
• 1/2 tsp baking powder
• [optional, if mixture is too dry] 1-2 tsp milk
• [optional, if mixture is too soft/wet] 1-2 tsp flour

Almond Cream:

• 60 grams almond flour
• 60 grams sugar
• 1/2 stick unsalted butter, cold, cubed
• 1 egg-yolk (yellow) from a Large egg
• 1 tbsp AP flour / corn starch
• 1-2 tbsp milk

Apples:

• 2 large (or 3 medium, or 4-5 tiny) apples - I use Gala. 
• 2 tbsp (1/4 stick) unsalted butter
• ~1/2 tsp cinnamon (few good shakes)
• 1/2 tsp vanilla extract

Greek yogurt cream frosting [optional]:

• 150 grams greek yogurt
• 180 ml (3/4 cup) heavy cream
• 2 tbsp sugar
• 1 tbsp vanilla pudding powder
• [optional] cinnamon

How to make:

1. Streusel: Process all streusel ingredients in food processor until crumbs form; transfer to an air-tight container, store in refrigerator/freezer until use. 
2. Crust dough (no need to clean the food processor bowl/blade! yay!): 
1. Using a fork, mix together the flower and baking powder until combined.
2. Process butter and sugar in a food processor until combined.
3. Add egg and 1/4 of the flour mixture, continue processing for a few seconds.
4. Add the rest of the flour mixture, continue processing until a single ball of dough is formed; do not over-process; once a dough-ball is formed - stop processing.
   [If mixture is too dry - add a splash of milk; if mixture is too wet - add a bit of flour]
5. Divide the dough ball to 2 equal parts, flatten each part to a disc (about 1/2 inch thick), wrap each disc in plastic-wrap, and store them in the refrigerator until use, at least 30 min.
   
3. Almond cream (guess what! still no need to clean the food processor bowl/blade! double yay!): 
1. Process almond flour, sugar and butter in a food processor until crumbs form.
2. Add egg, AP flour / corn starch and a splash of milk, and continue to process until a thick cream is formed. If mixture is too thick / clumps - add another splash of milk and continue processing some more. 
3. Transfer cream to a pastry bag (no tip needed).
4. Seal top of pastry bag (using e.g. a plastic clip) and store in the refrigerator until ready to use (can be stored safely for a couple of days this way, but make sure to refrigerate immediately, as this mixture contains a raw egg)
   
5. [At this point, you can continue to step 4 (Apples), or go to step 5 (Tartelette Crusts) then come back to step 4 - depends if you want to prep the apples first, then let them cool while prepping the crusts, or - prep the crusts first and let them freeze while prepping the apples - doesn't really matter; the important thing is to have the cooked apples cooled down to room temperature and the crusts completely frozen before proceeding to step 6]
4. Apples:
1. Peel, core and cube the apples.
2. Cook all ingredients in a small pot on low-medium heat for a few minutes, stirring occasionally, uncovered, until apples are softer (no need for them to be super soft, they will soften more in the oven).
3. Remove from heat and drain away the fluids if needed. Let cool to room temperature. 
5. Tartelette Crusts:
1. Remove dough discs from refrigerator, let them sit in room temperature for a couple of minutes.
2. Knead one of the discs for a few seconds until it's a bit softer and easier to work with.
3. On a generously-flour-dusted surface, roll the disc to a sheet about 3-4 mm thick.
4. Using a ~3 1/2 inch cookie/biscuit cutter (or small bowl), cut discs out of the dough, and place them in mini-tartelette / standard muffin pan cavities. Gently press the center of each disc to the bottom of each cavity and the circumference of each disc to the sides of each cavity. 
5. [Repeat steps 5.2 - 5.4 above with the other dough disc; if there is leftover dough - knead it and roll it again to cut a couple more discs, if desired]
6. Using a fork, puncture the bottom of each disc (to prevent air-pockets). 
7. Wrap the entire pan in plastic wrap or aluminum foil (or put it in an air-tight freezer-safe container if you have a large enough one) and store in the freezer until ready to bake (at least 1 hour). 
6. Pre-frosting assembly and baking:
1. Remove almond cream from refrigerator, let it rest a few minutes in room temperature to soften.
2. Pre-heat oven to 340F.
3. Remove pan from freezer. Fill the crusts with almond cream (not a ton - up to about ~1/3 of the crust height is enough).
4. Add a layer of the apples mixture on top of the almond cream. 
5. Sprinkle a generous amount of streusel on top of the apples. 
6. Bake tartelettes for 25-35 minutes until golden. 
7. Remove from oven and let cool down to room temperature.
7. [optional] Frosting [can be prepared while tartelettes are in the oven]:
1. Whip all frosting ingredients in a mixer with a whipping-balloon attachment until firm. 
2. Fill a pastry bag with a smooth or star tip attached. 
3. Put the pastry bag in a high glass (or keep it in the high glass or whatever vessel you probably used anyway for filling the pastry bag) and seal the top of the bag (using a plastic clip or similar). Put in the refrigerator until ready to use (while in the refrigerator, the frosting cream will further firm as the pudding powder kicks in - this will help the frosting hold its shape better after being frosted on the tartelettes). 
4. Once the baked tartelettes are cooled down: At this point, it is recommended to transfer the tartelettes to the container in which you intend to store them, and/or the serving platter on which you intend to serve them (it's easier and less messy to move around non-frosted tartelettes compared to moving around frosted tartelettes... trust me).
5. Frost each tartelette with the frosting cream (no need to use a lot of frosting on each tartelette, a small amount goes a long way, the tartelettes are super-rich as is even without any frosting).
6. [optional] Gently dust a bit of cinnamon on top of the frosting for extra decoration.
8. Enjoy! Store leftovers in an air-tight container in the refrigerator. Highly recommend to consume within 2-3 days, after that - the crust may become soggy.