Peanut Butter Mousse PIe

Wow!  Do you love chocolate and peanut butter together?   Imagine a creamy peanut butter mousse with a blanket of chocolate ganache on top.  Another delicious recipe from Disney!  I would use this mousse recipe to fill a chocolate layer cake.  This is a keeper!

Peanut Butter Mousse Pie

Recipe Source: Disney Wonder and Disney Magic, Disney Cruise Lines

  

1 1/2 cup creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar

2 tablespoons butter, melted

1 cup heavy cream, whipped stiff

1 8-inch  chocolate graham pie shell (pre-made)

Chocolate Ganache 

1/2 cup heavy cream

4 ounces dark chocolate, chopped
(I used semi-sweet chocolate chips instead)
plus I added a tablespoon, unsalted melted butter to ganache

First off, in a stand electric mixer whip your whip cream until stiff.  Place whipped whip cream in a bowl and put back into fridge.  Do not clean out your bowl from whip cream.  Add peanut butter, sugar and cream cheese to bowl.

To make the pie, blend peanut butter, sugar, and cream cheese until smooth using a stand or electric mixer.  Add the butter to peanut butter mixture and mix until well incorporated.  Gently fold in whipped cream, making sure no white streaks remain and the mixture is even, and pour into chocolate graham pie shell.  Refrigerate for 2 hours.  Glaze with chocolate ganache.

Ganache instructions, heat cream to a very low boil over medium heat or heat in microwave, stirring constantly if doing stove top method.  Remove from heat and fold in chocolate. Keep stirring cream and ganache until smooth and silky. I added melted butter to mine, but you don't have too.      Cool until lukewarm and spread over pie.  Return to refrigerator for at least another 3-4 hours before serving. Enjoy this super rich, satisfying dessert from Disney!

Berry Pavlovas

I have never made a Pavlova and I found this traditional recipe from the The Culinary Institute of America featured on Epicurious. It is filled with a luscious filling of mixed French Pastry Cream and Whip Cream. I used berries because I just love them, but the original recipe suggested mixed berries, kiwi and mangoes.

It is quite lovely in presentation. I would definitely serve this at an elegant dinner party. What I love most is that you can actually make all the components in advance, and just put together last minute.

For meringues: 

3 egg whites

3/4 cup plus 2 tablespoons sugar

1/2 teaspoon cornstarch

For filling:

1 1/2 cups pastry cream

1/2 cup heavy cream (Whipped)
 

Pastry Cream Recipe (Recipe Follows)

2 1/4 cups whole milk 

6 large egg yolks 

2/3 cup sugar 

1/3 cup cornstarch 

1 vanilla bean, split lengthwise

 

In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.

Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
To serve:  3 to 4 cups assorted seasonal fruit 2 cups raspberry sauce
Make meringues: 

Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.

Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.

Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
Make filling: 

Using electric mixer, beat cream until stiff peaks form. 

In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.

Raspberry Sauce 

3 1/3 cups fresh or frozen raspberries

2 cups powdered sugar

1 tablespoon lemon juice

In medium saucepan over moderate heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to moderately high and simmer, stirring occasionally, until slightly thickened, about 1 minute. Strain through fine-mesh sieve, pressing on solids to extract all liquid. (Sauce can be made ahead and refrigerated, covered, up to 1 week.)
Assemble and serve:

Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Spoon raspberry sauce alongside on plate, and serve immediately.

Bloody Glass Halloween Cupcakes

Do you want a creepy, scary cupcake for Halloween with bloody broken glass that is edible?  Then if your that creepy type, this is perfect for you.  Vampires will love these babies.

Also be aware that once the sugar glass has been shattered it is very sharp just like glass.  Yes, it is edible like a lollipop, but it does have sharp edges.  Not recommended for small children.  These bloody cupcakes are for teenagers and adults.   

Preheat oven to 350 degrees
Makes about 20- 25 cupcakes (regular size)
Jumbo size about 12-15

Cake Ingredients:
1 package White Duncan Hines Cake Mix
1 cup sugar
1 cup cake flour
1 T. cocoa powder (Hershey's)
Lots of Red food Coloring
4 eggs
1 1/4 cups milk
1/2 cup oil
1 cup sour cream room temperature
1 tsp. almond extract
1 tsp. vanilla extract

Mix all ingredients in a stand mixer until well mixed.  Fill cupcake liners little over half full.  Bake for about 20 minutes or until when touched on top it bounces back.

Frosting:
2 sticks unsalted butter, softened
1 package cream cheese, softened
about 8 cups confectioner's sugar
1 T. Milk
1 tsp. vanilla extract



Cream butter and cream cheese until smooth.  Add milk and extract, mix well.  Slowly add confectioner's sugar until you reach the consistency needed for piping.  You might have to add more confectioner's sugar if needed.

Broken Glass
Can be prepared a day ahead (cover with clear wrap after shattered, keep in cool place, not fridge)
*Be very careful melted sugar is dangerous and you can get a severe burn
Cookie sheet covered with aluminum and spray release
Metal spoon or offset spatula lightly sprayed with released
1 cup granulated sugar
1/2 cup light corn syrup

Place ingredients in a heavy sauce pot.  Using a candy thermometer bring to hard crack stage about 300- 310 degrees, (Do not go pass the stage where sugar starts to caramelized and turn amber.  You want your sugar glass to be clear).  Pour onto aluminum covered cookie sheet sprayed lightly with spray release.  Tilt pan slightly but carefully to allow sugar mixture to spread or use  back of spray greased spoon or offset spatula and spread.  Let cool completely until harden then crack into shards of glass.  Do not place in fridge, the sugar will break down.  

Edible Blood Goop:
Can be prepared a day ahead
1/2 can of sweeten condense milk
red gel food coloring to achieve desired blood colored

Mix the two ingredients above until you have a bloody mess.

Assembly:  After cupcakes have cooled completely, pipe frosting, dip shard of glass into bloody goop and drizzle more blood on top.   Only add glass until ready to serve or take to a party after a few hours the sugar will start to soften from the fats of the frosting.  I did test it out and my glass lasted over nite after being in a cupcake all nite.  I believe it depends if you bring the sugar to the right stage.  It has to be hard crack.  Use a candy thermometer. I recommend making your glass and blood a day before, just to make assembly easier for you.  Heck you can even make the frosting a day ahead.  Just bring to room temperature before piping.  

REPEAT:  Also be aware that once the sugar has been shattered it is very sharp just like glass.  Yes, it is edible like a lollipop but it does have sharp edges.  Not recommended for small children.  These are for teenagers and adults.   

Vegan Twinkies

I was given this recipe by a dear friend.  Her name is Melanie and she loves food as much as me.  As a matter of fact, that's all we ever really talk about, food and our girls.  This recipe comes from a lovely site called  Vegan Lunch Box.  These cupcakes are vegan and very delicious.  My family loves them.  I often make the Fluffy White Cupcake recipe below for birthday parties, etc.  I love this recipe.  

I bought myself a Snack Cake pan that looks like the famous Twinkie.  I loved Twinkies as a kid and they are finally back.  When they went out of business, I made this recipe a lot.  Anyways, I do eat my Twinkies, but I like this alternative as well.  Enjoy!

Fluffy White Cupcakes

from Vegan Lunch Box
Makes 22 cupcakes

1 TB apple cider vinegar
1 ½ scant cups plain soy-milk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 1/8 cups sugar
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soy milk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup  or snack cake pan with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

 Filling

1/4 cup non-hydrogenated shortening
1/4 cup non-hydrogenated margarine
1 cup powdered sugar
1 tsp. vanilla extract
2 TB barley malt powder,  not to be confused with malted milk powder

Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.

Fill the pastry bag and poke and squeeze out about one tablespoon into three locations in the underside of each cake.

Cherry Kuchen

 This is a fairly simple recipe that uses can pie filling.  It's great for coffee get togethers with friends.  

Cake Ingredients:

2 sticks butter

2 cups sugar

2 tsp. baking powder

pinch salt

3 eggs

1 tsp. vanilla

3 cups all purpose flour

1 can 21ounce cherry pie filling

Glaze

1 cup powder sugar

1 tsp. almond extract

milk  (approx. 3 tsp.)  as needed to get a thin glaze consistency

Preheat oven to 350 degrees. In a separate bowl add flour, salt and baking powder.  Sift ingredients, set to side.  

In mixing bowl beat butter and sugar until creamy about 3 to 4 minutes.  Add eggs and vanilla and continue to beat until creamy and smooth.   Slowly add flour mixture until mixed well. Do not over beat after the mixture is combined well.  Remove about 1 1/2 cups of dough and set to side.  Spread remaining dough onto a greased 15x10x1 inch baking pan.  Spread evenly and bake in oven for about 15 minutes.  Remove from oven spread pie filling onto dough.  Add remaining dough into small golf size mounds onto pie filling.  Place back in oven and bake for another 30 minutes, until golden brown on top. Place pan on a cooling rack and cool in pan.  Drizzle glaze over Kuchen and cool completely before cutting into bars.  Enjoy.  

I have tried different pie fillings and they are all delicious.

Cream Cheese Crumb Bars

Love these classic bars.  I make them all the time. I received this recipe years ago at a potluck and I made a few changes, adding sour cream and butter.  It adds a richness that reminds me of German Cheesecake. 

Cheese Cake Bars

Crust and Topping Ingredients:
3/4 cup brown sugar
3/4 cup soft butter
2 1/4 cups flour

Cream the brown sugar and butter until smooth and creamy.  Add the flour until crumbly.  Remove approx. 1 cup for topping.   Place the rest in a 13x9 inch baking pan.  Spray with baking release and press down to make crust.  Bake at 350 degrees for 10 minutes.  Remove from oven to cool.

Ingredients for filling:
4 8 ounce bars of cream cheese, softened
1 1/4 cups granulated sugar
4 eggs, room temperature
8 T. sour cream
1 stick butter, room temperature
2 T. lemon juice
1/2 tsp. vanilla

In a large bowl, beat the cream cheese and sugar until creamy.  Add the eggs, milk, lemon juice and vanilla and beat well.  Pour the cream cheese mixture over the crust and spread out evenly.  Sprinkle the reserved flour mixture on top of cream cheese filling.   Bake 350 degree oven for approximately 25 minutes.  Cool and refrigerate.  Cut into bars and enjoy.

Sweet Potato Cookies

I came up with this recipe several years ago.  I have such admiration for the humble sweet potato.  It is a golden gem.  I love it in pies, whoopie pies, breads, casseroles, baked, fried, salads and of course cookies.  It may seem weird to some folks using sweet potato in a cookie, but why not.  We use pumpkin in cookies.  I use it in cakes and muffins as well.  They are moist, soft and will remind you of a cozy, cold day in fall, sitting next to a warm fire with a cup of joe, tea or hot cocoa.  My hubby and daughter just adore them.  They know when fall comes a calling, these cookies will be baking in the oven.

Recipe: approx. 18 to 22 cookies

Preheat oven to 350 degrees

Wet ingredients: 

2 sticks margarine ( do not use butter) room temperature

1 packed cup brown sugar

1/2 cup granulated sugar

2 medium eggs room temperature

1 tsp. vanilla extract

1 cup mashed sweet potato ( I baked 2 medium size potatoes and scooped out the inside to equal one cup)

Sift dry ingredients 

3 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 of whole nutmeg, grated

Cream butter and sugar for 5 minutes in stand up mixer, add eggs continue to beat until light and fluffy, add vanilla, add potato and continue to beat until incorporated, add sifted dry ingredients.  Let cookie dough rest for 20 minutes in bowl.  Use small spring loaded ice cream scooper on a silpat lined cookie sheet.  Bake for about 12 minutes. 

Cream Cheese Glazed: 

4 oz. cream cheese, room temperature

2 cups powder sugar

3 T. of water, add more to thin out for a creamy, but not runny glaze.

You can use a mixer or do by hand with a whisk or wooden spoon.  Mix all ingredients until a smooth.  Dip tops of cookies into glaze and put on a baking rack to drip.  Sprinkle with cinnamon.