Individual Peanut Butter Pies

I tried this tasty recipe from the www.mybakingaddiction.com blog and it was amazing, maybe a little to sweet for my taste...

For the crust: 16 Oreo cookies, 4 tablespoons unsalted butter, melted
For the filling: 250 ml heavy cream, 225 gr cream cheese, 250 gr creamy-style peanut butter, 250 gr confectioner's sugar, 1 can sweetened condensed milk, 1 teaspoon vanilla extract
 

Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.

Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

Blitzmöhrensuppe mit Feta und Couscous

Quite an easy and quick soup to make, the cumin is an interesting addition...

800g carrot, 1 onion, 1 clove garlic, 2 tablespoons oil, 3 tsp vegetable soup, cumin, salt, pepper, 80 g couscous, 2 tablespoons shelled walnut, 3 stems of mint and parsley, 200g feta, 3 tablespoons lemon juice

Peel carrots, wash, cut into small pieces. Peel the onion and garlic, chop. Fry everything in oil. Add 1 liter of water, broth and 1 teaspoon cumin, bring it to boil. Cover and cook for about 10 minutes.

Make the couscous with a pinch of salt and 50 ml of boiling water, let soak for 4-5 minutes. Chop the nuts, mix them with the couscous. Chop the herbs. Puree the soup with half feta. Season with salt, pepper and lemon juice. Serve with couscous, crumbled feta and remaining herbs.