Peanut Butter Torte May 4, 2012

I’ve been eyeing this recipe from Baking From my Home to Yours by Dorie Greenspan ever since I purchased the book…almost 4 years ago!  We got together with some friends, and knowing how much they love their rich desserts, I thought this would be the perfect one to bring along.  This Peanut Butter Torte consists of an oreo crust with a peanut butter mousse filling and topped with a chocolate ganache.  I knew it was going to be a rich one and a sliver of a piece was all one person needed.  I would not recommend eating a piece on a full stomach.  When I did, I took this torte as being TOO rich.  But after eating a piece on a not-so-full stomach, it was divine!

Dorie recomends serving this with a strong espresso, black tea, hot cocoa or a not-too-thick not-too-sweet coffee milk shake.  I would agree with her on the espresso or tea.  As far as the cocoa or milk shake (even though it’s not-too-sweet), I think it’d be too much sweetness at once.  But that’s for you to decide, you may even want a big glass a milk to wash this torte down!

Peanut Butter Torte

1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk (I used skim and turned out fine)

4 ounces bittersweet chocolate, finely chopped

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat. (I used a 9 1/2 inch).  

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl.  Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Recipe from Baking From my Home to Yours by Dorie Greenspan

Chocolate Mousse March 8, 2011

I had some heavy whipping cream I had to use up the other day, so I decided to make some chocolate mousse.  It was delicious.  To a chocoholic, it’s not too rich but if you’re not a big chocolate person, I suggest a small piece.  This recipe has an Oreo crust but I think it would be a great mixture to pour right into a pie crust for a French Silk Pie without the raw egg.  I made 1\4 of the recipe (I’ll be posting the entire recipe) and placed it into a smaller oven-safe dish.

Chocolate Mousse

21 chocolate sandwich cookies, crushed

1/4 cup butter, softened

1 cup heavy cream

1 – 12 oz pkg semisweet chocolate chips

1 tsp vanilla extract

1 pinch salt

2 cups heavy cream

1/4 cup white sugar

1 cup heavy cream, chilled

1/4 cup white sugar

Preheat oven to 350 degrees.  Generously grease a 9 inch spring-form pan.

In a medium bowl, mix together crushed cookies and softened butter or margarine..  Press mixture evenly into greased pan.  Bake in preheated oven for 5 minutes then allow to cool.

Combine 1 cup cream, chocolate chips, vanilla extract and salt in a microwave proof bowl.  Microwave 20-30 seconds at a time, stirring in between until chocolate is melted and mixture is smooth.  You may have to stir more than you think to get the mixture smooth.  Allow this mixture to cool.

In your electric mixture bowl, beat 2 cups chilled cream with 1/4 cup sugar.  Beat until stiff peaks form.  After chocolate mixture is cooled, fold this mixture into the chocolate and pour over cooled crust.

Chill pie at least 6 hours before serving.  Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar.  Beat until stiff and place a dollop on to of each piece.

Recipe from Allrecipes.com

Recipes to my below desserts December 2, 2010

Go here for the Caramel Pumpkin Gingersnap Cheesecake.  The two changes I would make to this recipe would be to leave the caramel off the gingersnap crust.  Parts of the crust ended up pretty much caramelized and not really chewable…I would add the extra caramel to the top of the cheesecake after baking and also probably leave the sugar out of the crust.

Apple Pie

3/4 cup  sugar

1 heaping Tablespoon cinnamon

6-8 granny smith apples, sliced

1 1/2 Tablespoon butter

2-3 Tablespoons flour

unbaked pie shell

Topping:

1/2 cup butter

1/2 cup brown sugar

1 cup flour

Heat oven to 400 degrees.  Mix sugar, cinnamon and flour.  Add apples and mix so all apples get coated.  Heap into unbaked pie shell.  Dot with butter.  Mix topping ingredients with a pastry blender.  Sprinkle on top of apples.  Bake 45-55 minutes.  (Next time I would cut my apples thinner and maybe bake a touch longer, my apples still had some crunch to them.)

Recipe from Mom who adopted it from Prized Recipes to Cook and Savor by PRCS

What I made for Thanksgiving.. November 29, 2010

Dessert!  That’s what I was in charge of, and if any of you know me, it was perfect because I love my sweets.  Although Thanksgiving dinner is such a delicious meal all together with the turkey, stuffing, sweet potatoes, I love it!

I made Apple pie and a Caramel Pumpkin Cheesecake with Gingerbread Crust.  Overall they both turned out very good.  I would make a few changes to both the next time I make them and I will note those changes when I post the recipes in a few days.  For now, here are pictures:  Apple Pie before baking and Pumpkin Cheesecake…sorry a bit blurry.

 

Million Dollar Layered Dessert August 30, 2010

Sorry, no picture for this dessert.  It was gobbled up to quickly.  It is a great summer dessert.  The bottom layer reminds me of a short-bread type crust.  The second layer is a sweet fluffy cream cheese layer and the top is pudding.  I used chocolate for mine, but I’m sure lemon, butterscotch or another favorite pudding would taste great too!

Million Dollar Layered Dessert

1 C flour

1  stick butter

2 Tbsp powdered sugar

1/2 C chopped walnuts (almonds or pecans will also work)

Mix and press in 7×11-inch or 9×9 pan.  Bake 15-20 minutes in 350 oven.  Cool.

1 C powdered sugar

1 – 8 oz pkg cream cheese

8 oz cool whip

Combine powdered sugar and cream cheese.  Blend in cool whip.  Spread cooled first layer.

2 – 3oz pkgs instant chocolate pudding (or any other flavor you desire)

3 C cold milk

1 tsp vanilla

Beat instant pudding with milk until thickened.  Spread over cheese mixture.

As icing:  Spread additional cool whip over pudding mixture and sprinkle with a little nutmeats.  I left this off but topped the putting with shaved chocolate.

Recipe from Prized Recipes to Cook and Savor from PRCS

Apple Crisp September 13, 2009

This is one of my favorite fall desserts.  All the ingredients are staples in my house and it doesn’t take much time throwing it together.  The most difficult part is peeling and slicing the apples, but if you have an apple slicer or one of those peeler/slicer gadgets (I don’t yet), that part is a breeze. 

Apple Crisp

 12 apples

1 1/2 cups flour

2 tsp cinnamon

2 cups brown sugar

1 1/2 cups oatmeal

1 cup margarine

Slice and peel apples and arrange in a buttered 9×13 dish.  Combine sugar, flour, oatmeal and cinnamon.  Cut in margarine until crumbly. 

Press over apples.  Bake at 350 degrees for 45 minutes.

Recipe from: Aunt Jan 

Apple Strudel – May’s Daring Baker’s Challenge May 27, 2009

I’ve made many apple crisps and a few apple pies in my lifetime, but never have I made an Apple Strudel.  My attempt at the Apple Strudel turned out great!  The main challenge for this month was the strudel dough.  The filling was up to us, I used the recipe given which was a delicious apple filling.  The dough ingredients were simple to put together, but rolling and stretching the dough to make it paper-thin I knew would be the challenging part.

After making the dough and letting it sit for a few hours, I went to it, rolling and stretching.  I was pleasently surprised at how my dough stretched considering it was my first strudel dough.  Yes, I got holes, but I didn’t mind them and kept on stretching.  The only problem I ran into was part of my dough overlapped to make a thick edging, I ended up pulling that part off since it wouldn’t ‘stretch’ out after it got overlapped and I didn’t want a thick tough crust. 

I served this at room temp on it’s own.  I’m sure warming it up with a scoop of vanilla ice cream would also be great or even serving it at a brunch.

If you love apple pie/cobbler, you’ll love this apple strudel.  In my opinion, it’s not any more difficult or time consuming to make than a pie. 

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Pretzel Jello May 8, 2009

If you haven’t had the opportunity to make this Jello yet, I suggest you whip it up soon.  It’s a great side dish to any meal!  It does require a bit of time and patience, but it’s worth it.

Pretzel Jello

2 cups finely crushed pretzels (the blender works great)

1/2 cup sugar, divided

2/3 cup butter, melted

1 1/2 pkg (8 oz each) Cream Cheese, softened

2 Tbsp milk

1 cup thawed cool whip

2 cups boiling water

1 pkg (6 oz) strawberry or peach flavored gelatin

1 1/2 cups cold water

1 qt (4 cups) fresh strawberries or peaches, sliced

Preheat the oven to 350 degrees.  Mix the pretzel crumbs with 1/4 cup sugar and butter.  Press into the bottom of a 13×9 inch pan.  Bake 10 minutes and cool.

Beat the cream cheese, 1/4 cup sugar and milk until blended.  Stir in cool whip and spread over cooled crust.  Refrigerate.

Mix the boiling water with the gelatin mix in a large bowl; stir 2 minutes until the gelatin is completely dissolved.  Stir in cold water.  Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).  Stir in strawberries; spoon over cream cheese layer. 

Refrigerate 3 hours or until firm.

Recipe from:  Kraft Foods

Cheesecake – April’s Daring Baker’s Challenge April 27, 2009

Do you love cheesecake?  Then you will love our Daring Baker’s Challenge for April:  Abbey’s Infamous Cheesecake!  Jenny chose the challenge this month.  We had to use the basic cheesecake recipe but could play around with it by adding different flavors, sauces, toppers, etc.  I chose to follow the cheesecake recipe to a T and then added caramel, pecans and chocolate throughout. 

I made the normal graham cracker crust.  On the crust I drizzled/poured caramel syrup and sprinkled pecans over that.  Then went the cheesecake layer.  I baked, cooled, let set in the fridge for 3 days and then topped with additional caramel and chocolate drizzle and additional pecans. 

My family had the honors of giving this cheesecake the taste test.  My mom told me that I should bring this cheesecake to Thanksgiving this year.  I think that tells you how good it is.

Abbey’s Infamous Cheesecake

crust:
2 cups graham cracker crumbs
1 stick butter, melted
2 Tbsp sugar
1 tsp vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 Tbsp liqueur, optional

DIRECTIONS:
1.  Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

 2.  Mix together  the crust ingredients and press into your preferred pan.   You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3.  Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4.  Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.  If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5.  Bake 45 to 55 minutes, until it is almost done  - this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top.   After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

 

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

Strawberry Cheesecake Trifle April 11, 2009

Here is a quick dessert recipe that is perfect for spring with all the fresh strawberries going on sale.  It’s a Strawberry Cheesecake Trifle.  Layers of cheesecake/pudding creaminess with chunks of pound cake and freshly sliced strawberries.  Enjoy!

Strawberry Cheesecake Trifle

3 cups sliced fresh strawberries

3 Tbsp sugar

2 pkgs (8 oz each) Cream Cheese, softened

1 1/2 cups cold milk

1 pkg vanilla instant pudding

2 cups cool whip, divided

2 cups pound cake cubes (1 inch)

Combine berries and sugar; refrigerate until ready to use.

Beat cream cheese with mixer until creamy.  Gradually beat in milk.  Add dry pudding mix; mix well.

Blend in 1 1/2 cups cool whip.  Spoon half of the mixture into a trifle or clear bowl. 

Top with layers of cake, berries and remaining cream cheese mixture.  Refrigerate at least 4 hours but best if refrigerated over night. 

Serve and Enjoy!

Recipe from:  Kraft Foods