Tag Archives: Peanut Butter

How M&M World lost business

For P’s actual birthday day last Wednesday ( and that’s a lot of day in one sentence), we hopped on a slightly grubby South-East train and journeyed up to London town.

The main idea was to take him to We Will Rock You. A musical I have seen now 4 times, and P hadn’t seen at all. I secretly also bought tickets for his brother and his wife-to-be, who would be meeting us outside the theatre at 7.

After buying the tickets in Leciester Square, ensuring I’d sent P off to other things, we spotted the brand new M&M World, situated on the corner of the Square.

‘Fancy it?’ Asked P. And fancy it I did!

As those who have read recently will know, P went to San Francisco. What you may not know is that he brought me back a lot of US goodies, primarily Pop Tarts, Reeses Cups and the largest bag of Peanut M&M’s I have ever seen. I could actually fit my head in the bag.

P was quite disappointed to realise that he hadn’t bought me the Peanut Butter M&M’s. My love of things Peanut Butter and Chocolate are well documented (see here), so upon entering M&M World, we nodded and began scouring the shop for that elusive Peanut Butter filling.


4 floors of M&M’s. M&M keyrings, money-boxes, soft toys, clothing, bedding, unbrellas. You name it, they’ve covered it in M&M’s and are selling it at Disney store prices.

They had plenty of places to stop and take piccies. Life-size M&M’s towered over children and small tourists.

There was even a full size replica of a London bus. INSIDE THE SHOP.

As you can see from P’s face…4 levels of fun is far too many.

The main draw to M&M World is the vats of pick & mix M&M’s. These are so overpriced, it’s a touch criminal.

Though they do look pretty.

As soon as we got close enough, we were lassoed by a very smiley M&M worker, asking if we wanted to buy.

We had so far trudged through the whole store on the search for Peanut Butter M&M’s, to no avail. We asked if they had any at all.

‘Oh no, we don’t have any Peanut Butter flavour!’ she replied, overly chipper. ‘Would you like to try some Peanut instead?’

As if that is the same thing?!

We left the sparkley and slightly strange land of M&M’s, without purchasing, and headed for a steakhouse. They do what they say on the tin.

With the lack of Peanut Butter M&M’s in mind. I would like to request a name change…. to M&M Land. They may have all the M&M’s in the land, but they don’t have all the M&M’s in the world….and I’m still without Peanut Butter flavour. :(

For the love of Reese’s!

My stepmum introduced me in Reese’s Cups about 2 years ago, and since then we have been partners in hunting them down. They have become more widely available over here in the UK, since she discovered them in the US on her honeymoon nearly 15 years ago, but I still buy them in bulk when I can.

I won’t lie. P has caught me red handed. Well, with a large tablespoon fishing in the chocolate spread jar followed  by a swift swish in the peanut butter jar, and it all finally transplanted into my mouth. A poor & needy girls Reese’s Cup.

For christmas, P bought me some springform tins. I think it was really a joint present. He loves cheesecake and I had been telling him for ages that I couldn’t make one without a springform tin. So Hey Presto! Merry Christmas…..where’s my cheesecake?

I also got Nigella’s new Kitchen cookbook from P (am I the easiest girlfriend to buy for or what!), and in it sat the most amazing looking Chocolate Peanut Butter Cheesecake, billed as a huge Reese’s Cup. It made my mouth fill with saliva just looking at the page……until I saw the ingredient list.

There was no way in hell I was going to make it. In all fairness, I don’t think I could be bothered. It looked far too complicated for a relaxing Sunday afternoon. And especially not as the first cheesecake I ever make!

But now I was hooked on the idea of a Reese Cup cheesecake. I needed to have peanut butter, chocolate and cheesecake all on one plate at the same time. And then I had a brainwave.

I’ve made Nigella’s Chocolate Peanut Butter Fudge Sundae sauce quite a bit, and have been known to eat it out of the jug with a spoon in front of the telly, the night after entertaining.

So making a basic cheesecake, I’ve added the Sundae sauce as the topping to create something ChoccaPeano to fill my Reese hole. It’s just chocolate and peanut enough to do the job….

ChoccaPeano (Choc-ah-pea-no) Cheesecake

ChoccaPeano Cheesecake

Ingredients

My springform tin is about 21/22 cm across the base ( I measured with my tape measure as I was unsure).

Biscuit Base

  • 150g of Digestive Biscuits
  • 25g of Salted Peanuts
  • 80g of Butter

Cheese Filling

  • 350g of cream cheese
  • 30g of icing sugar
  • 30g of caster sugar (This was due to necessity – having run out of icing sugar, but worked well!)
  • good splash of vanilla extract
  • good splash of lemon juice
  • 300ml of double cream (whipped)

Topping

  • 175 ml double cream
  • 100g milk chocolate
  • 130g of Peanut butter (I add more, but 100g would be ok)
  • 3 large tablespoons of golden syrup
  • Handful of Salted Peanuts (optional)

Method

  1. Blitz the digestives & peanuts together till crumbly.
  2. Add the butter, and blitz again.
  3. Push down into bottom of tin with the back of a spoon, covering evenly.
  4. Put in fridge whilst you make the cream cheese filling. BASE DONE!
  5. Whack the cream cheese, sugars, vanilla and lemon juice in a bowl and beat well.
  6. Add the whipped double cream, stir in gently.
  7. Spoon on top of your biscuit base, flattening with back of spoon or silicone spatula. I use the latter because you can get every little bit out of the bowl.
  8. Put the tin in the fridge now for 1 hour to chill.
  9. While the cheesecake is chilling, you have loads of time to make the topping. I measure my ingredients into the saucepan, saves making a bowl messy. Put all the topping ingredients in together, omitting the salted peanuts if you are going to use them. We need those last.
  10. Heat the topping ingredients until all have melted are you have a smooth mixture.
  11. Leave to cool in the pan for 20 minutes
  12. Pour on top of your basic cheesecake, flatten with the back of your spoon, and giving it a little jiggle to settle it evenly.
  13. Chop up your salted peanuts roughly and scatter all over the top of the cheesecake.
  14. Fridge for at least 3 hours, or overnight if you can bear it!
  15. Remove springform tin and eat in sickening amounts….

ENJOY!