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South African Vegetable Biryani

 South African Vegetable Biryani Here's a delightful South African Vegetable Biryani recipe that incorporates aromatic spices and a variety of vegetables: Ingredients: For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4 cups water 1 bay leaf 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For the Biryani: 3 tablespoons vegetable oil or ghee 1 large onion, thinly sliced 2 tomatoes, chopped 1 teaspoon cumin seeds 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 teaspoon ginger-garlic paste 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice Salt to taste 2 cups mixed vegetables (carrots, peas, green beans, bell peppers), chopped into bite-sized pieces 1/2 cup plain yogurt 1/4 cup raisins 1/4 cup cashew nuts, toasted Fresh cilantro (coriander) leaves, chopped for garnish Instructions: Preparing the Rice: Cook the Ric
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Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust | Recipe Hub 97

 Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust


Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust are a delicious combination of creamy cheesecake, salty pretzels, and rich peanut butter cups. Here's how you can make them:


Ingredients:

For the Pretzel Crust:

  • 1 1/2 cups crushed pretzels
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For Garnish:

  • Mini peanut butter cups, halved
  • Melted chocolate, for drizzling

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.

  2. Prepare the Pretzel Crust:

    • In a mixing bowl, combine the crushed pretzels, granulated sugar, and melted butter until well combined.
    • Press about 1 tablespoon of the mixture into the bottom of each muffin liner, forming a crust.

  3. Prepare the Cheesecake Filling:

    • In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
    • Add the granulated sugar and beat until well combined.
    • Beat in the eggs, one at a time, until fully incorporated.
    • Mix in the vanilla extract, sour cream, and heavy cream until smooth.

  4. Assemble the Cheesecakes:

    • Pour the cheesecake filling evenly over the pretzel crusts in each muffin liner, filling almost to the top.
    • Place half of a mini peanut butter cup on top of each cheesecake, pressing it down slightly.

  5. Bake:

    • Bake the mini cheesecakes in the preheated oven for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.
    • Remove from the oven and let cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely.

  6. Chill and Garnish:

    • Once cooled, refrigerate the cheesecakes for at least 2 hours, or until fully chilled and set.
    • Before serving, drizzle melted chocolate over the top of each cheesecake.
    • Optionally, garnish with additional crushed pretzels or mini peanut butter cups.

  7. Serve:

    • Carefully remove the paper liners from the cheesecakes.
    • Serve chilled and enjoy these delicious Mini Peanut Butter Cup Cheesecakes with a Pretzel Crust!

These mini cheesecakes are a perfect combination of sweet and salty flavors, making them a delightful treat for any occasion. Enjoy!

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Location: United States

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