I wanna be Cap City's Peanut Butter Mousse Pie

peanut butter mousse pie with oreo crust and chocolate ganache

PEANUT BUTTER MOUSSE PIE
MOUSSE:
4 oz. cream cheese
1 c. powdered sugar
1/4 c. milk
3/4 c. peanut butter jiff
1 3/4 c. heavy cream
1 tbsp. vanilla
GANACHE
1/2 c. cream
4 oz. chocolate chips
MOUSSE: Cream the cream cheese with powdered sugar. Add milk and peanut butter. Whip and fold in the cream and vanilla.

1 2- to 3-ounce bittersweet or semisweet chocolate bar
1/3 cup whipping cream
1/2 of an 8-ounce package cream cheese, softened
2/3 cup creamy peanut butter (do not use natural peanut butter)
2 tablespoons milk
1/2 cup sifted powdered sugar
1/2 teaspoon vanilla

ons
1. For chocolate curls, with a vegetable peeler scrape along the edge of the chocolate bar to get small shavings; set aside.

2. In a chilled small mixing bowl beat whipping cream with chilled beaters of an electric mixer on low to medium speed until soft peaks form; set aside.

3. In a medium mixing bowl beat cream cheese, peanut butter, and milk with an electric mixer until combined. Beat in powdered sugar and vanilla until mixture is smooth. Gently fold in beaten whipped cream, half at a time, until mixture is smooth. fill pie. Cover and chill for 2 hours or up to 24 hours.

4

Chocolate Raspberry Tart

Last year when I posted this I somehow forgot to add the directions....here they are, just in time for berry season!!
It's super rich...we ate it with vanilla icecream and it was perfect!

Chocolate Raspberry Tart, serves 6-8

Chocolate Shortbread Crust:
2/3 cups AP flour
1/3 cup dark cocoa powder
1/2 cup powdered sugar
1/2 cup cold butter, cut into small pieces
1/2 tsp salt

Chocolate Ganache:
8oz chocolate
¾ cup cream
2 tsp vanilla
2 Tbs butter

12 oz Fresh Raspberries

Preheat the oven to 400 degrees. Prepare a tart pan with baking spray.

TART SHELL:

In a food processor, combine the flour, cocoa, sugar and salt and pulse to combine.

Add the butter and pulse it till it's a moist dough.

Press it firmly into a tart shell.

Bake dough about 12 min.

When the tart is pulled out, poke a few shallow hole to release steam and then press the dough down firmly with a spoon, (or the bottom of a measuring cup).

Stick tart back in oven and bake another 5 minutes.

Stick the shell in the freezer. (Preparing everything else will take about 10-15 minutes- enough to cool the shell).

While the shell is cooling, prepare the ganache.

GANACHE:

Put 8oz of chocolate pieces in a heat proof bowl.

In a small pot, combine the cream, and vanilla and bring to a simmer.

Pour this mixture over the chocolate and whisk until smooth.

Add the butter and whisk until smooth and glossy.

Pour the ganache into a cooled tart shell.

Let the tart sit about 10 minutes while the ganache sets up.

Line up the raspberries down the tart.

Slice and enjoy!

Chocolate Banoffee Tart

Another one made by Landon (from the Baker's Bible), it is fast becoming one of our VERY favorite desserts EVER!

Chocolate Banoffee Tart

9-in deep pie pan lined with chocolate pie crust
2 15-oz cans sweetened condensed milk
6 oz good-quality milk chocolate, chopped
2/3 c heavy cream
1 T corn syrup
2 T unsalted butter
3 ripe bananas

White Chocolate Whipped Cream
1 3/4 c whipping cream
6 oz good-quality white chocolate, grated
1/2 t vanilla extract
cocoa powder, for dusting

Puncture each of the cans of milk (prevents possible explosion while cooking). Put them in a medium saucepan and add enough water to cover. Bring to a boil then reduce the heat and simmer, covered, for about 2 hours. Be sure to top up with water. (Some milk may leak but this does not matter.) Carefully remove tins from water and cool.
in medium saucepan over a medium-low heat, combine until smooth and melted, stirring constantly. Pour into prepared crust and refrigerate until set, which should take about 1 hour.
Prepare white chocolate whipped cream. In a small saucepan over medium heat, bring 1/2 cup of cream to a boil. Remove from heat and stir in grated white chocolate all at once, stirring until completely smooth. Stir in vanilla essence. Strain into medium bowl and cool to room temperature.
Scrape condensed milk into bowl. Whisk thickened "toffee" until smooth. Immediately spread evenly over chocolate layer in the pie shell.
Slice the bananas thinly and arrange them in the overlapping concentric circles over the toffee layer in the tart case. In a medium bowl, whisk the remaining cream until stiff peaks form. Fold a spoonful into the white chocolate cream to lighten it, then fold in the remaining cream. Spoon over the banana layer and spread to the edge. Dust the top with cocoa if you like. Refrigerate until ready to serve.

Nothing BUNT cake

This is a MUST TRY. If you have not tried Nothing Bundt Cakes (Las Vegas or UT.) You won't understand the excitement, but this is so dang close to the real thing!

1 pkg. devils food cake with out pudding
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. Semi sweet chocolate chips

Cream cheese frosting:
· 4 oz cream cheese, softened
· 3/4 cup butter softened
· 1/2-1 tsp vanilla
· 1 Tbsp milk
· 2 cups powdered sugar


Mix first six ingredients together with a beater, slow speed fot 30. Add chocolate chips.
Pour into a greased bunt cake pan (cooking spray works best). Cook in
oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20
mins. Remove from pan. (I think it tastes best if you put it on a
serving plate, wrap it well in Saran Wrap, and let it sit overnight in
the fridge before frosting and serving..)

In a medium bowl, cream
together the cream cheese and butter. Mix in the vanilla,
then gradually stir in the powdered sugar

Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.

Orange and Dark Choclate Buttermilk Scones

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.

3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.

4. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when served immediately with butter and jam!

Chocolate Peanut Butter Cup Pudding Pie

1/4 c. creamy peanut butter

1 c. cold milk

1 small box Jello Chocolate INSTANT pudding

1 tub (8 oz) chocolate cool whip (this isn't sold everywhere. I used regular and it tasted fine)

1 Oreo premade pie crust

2 TBSP hot fudge

Place peanut butter in large bowl, gradually whisking in milk till well blended. Add dry pudding mix. Beat 2 minutes (mixture will be thick) Stir in 1/2 of the cool whip.

Spoon mixture into crust and top with the rest of the cool whip.

Refridgerate at least 3 hrs.

Drizzle hot fudge over pie before serving. Serves 8.

*I also drizzled melted peanut butter onto the pie.....melt it in microwave, spoon into plastic baggie, snip off a corner and use bag as dispenser.

Super easy and yummy!

Chocolate Mini Cheesecakes

Ingredients:

1 1/2 cups vanilla wafer crumbs

6 tablespoons melted butter

6 tablespoons powdered sugar

6 tablespoons Hershey’s cocoa

1/2 cup Hershey’s cocoa

1/4 cup butter or margarine, melted

3 (8 oz.) packages cream cheese

14 oz. sweetened condensed milk

3 eggs

2 teaspoons vanilla extract

2 cups semi sweet chocolate chips

1 cup whipping cream

1 teaspoon vanilla

1 pint fresh raspberries

Directions:

1. Preheat oven to 300 degrees F. Paper-line or spray with cooking spray 24 muffin cups.
2. Stir together vanilla wafer crumbs, butter, sugar, and 6 tablespoons cocoa to make crust. Press 1 heaping tablespoonful of crumbs into bottom of each cup.
3. Stir together 1/2 cup cocoa and melted butter. Beat cream cheese until fluffy; then beat cream cheese into cocoa and butter mixture.

4. Gradually mix in sweetened condensed milk; mix in eggs and vanilla and spoon into cups. Bake 35 minutes or until set. Cool.
5. Melt chocolate chips with whipping cream and vanilla. Stir until smooth. Spread over cooled cheesecakes and top with a raspberry (if desired).

6. Refrigerate until set, and enjoy!!

*This makes about 24 cupcake-size cheesecakes.

Andes Mint Cookies

1 1/2 c. butter (3 sticks)

4 TBSP. water

3 c. brown sugar

4 eggs

4 c. semi-sweet chocolate chips

2 1/2 tsp. baking soda

1 tsp. salt

5 c. flour

1 bag Andes Mints chips (chopped small)

In a saucepan melt butter, brown sugar, and water on LOW heat.

ADD chocolate chips and only melt 1/2 way (doesn't take long). Take off stove and put in large bowl for 10 min.

Beat in eggs one at a time.

Add flour, salt, b.soda and mix.

Chill in fridge for 1 hour (its a weird consistency, but dough will stiffen up in fridge)

Bake @ 350* on foiled pan for 9-10 minutes

Top and swirl with Andes Mints pieces as soon as they come out of the oven. ENJOY!

***FYI***

This recipe makes a TON of cookies! (~ 6 dozen or so)....

you could easily 1/2 the recipe for a smaller batch.

Better than you know what cake

1 box German chocolate cake prepared according to box directions
1sm can sweet and condensed milk
1 jar caramel sauce
1 med container of cool whip
crushed heath bars of toffee bits

Bake cake
Poke lots and lots of holes in cake right after it comes out of the oven
pour caramel and sweet and condensed milk over cake and chill
before serving spread cool whip and sprinkle with candy

Oreo Trifle

I got this recipe from my mother-in-law. It is soooo yummy! What is shown in the picture is a half recipe.

Two full packages of oreos

Two cubes of butter melted

Smash the oreos with the filling in them and mix with the melted butter. Set aside.

Two small packages instant vanilla pudding
Three and a half cups milk
One (8oz.) softened cream cheese
Twelve oz. carton of Cool Whip

Mix the pudding with the milk and beat for 3 minutes.
Add softened cream cheese and mix well.
Fold in the Cool Whip

In glass trifle bowl layer the oreo mixture and pudding mixture.
Begin and end with oreos.
Refrigerate for several hours before serving.

Katies Fudgey brownies

Sorry no pic but amelia really wanted this recipe and I was to lazy to take a picture....

Brownie batter

2 sticks butter melted
2 cups flour
2 cups sugar
2 1/2 Tbsp cocoa heaping
4 eggs (i use extra large)

melt butter, mix in all ingredients, add flour last, taking extreme caution NOT TO OVER MIX!

Preheat oven to 350. Grease 9 x 13 inch pan. Bake for 23 minutes using fork or toothpick to check for doneness.

Frosting
1 ½ stick butter melted
3 cups powdered sugar
4 1/2Tbsp cocoa heaping
4 ½ tbsp milk (or buttermilk if you have it)

frost while warm

Low fat mini chocolate muffins!

A good friend of mine made these and I wasn't sure if I wanted to taste one after she told me the ingredients! I am glad I did though! They are delicious!

1 box extra moist chocolate cake mix

1 egg

1 16oz can of pumpkin puree (you cannot taste the pumpkin)

1 cup chocolate chips (I like the mini chips)

Mix ingredients together. Bake at 350, 13 minutes for mini muffins 30 minutes for regular muffins.

Chocolate Chip Fudgey Cups

2 pkgs pull-apart cookies
1/2 bag of MILK chocolate chips
2-3 TBSP milk
Mini cupcake tins

Okay, so my pics aren't that great but these are very simple and yummy! They are a hit with every age group. I love making them for YW or RS events. Of course for FHE too! I made this batch to go camping, they tend to pack a little nicer and last longer than regular cookies (which end up in pieces) I have always used the Safeway brand of pull-apart cookies(economical reasons only) I am told that the Nestle Turtle pull-aparts are awesome. I have tried it with normal cookie dough and it doesn't work very well--the cookie itself turns out too soft.
Pull apart cookie and roll into a ball. (this picture shows "mini" only because they were out of the regular size--if I use the "mini" I roll two sections together) Place into mini-cupcake tins sprayed with non-stick spray. Bake according to package directions.
Let cool for 1-2 minutes and then, with a pizza cutter gently press in the center. (don't go clear to the bottom--just enough to make a "cup") Let cool for another 8 minutes and then dump out of pan and cool upside down.
With a half of a bag of MILK choco-chips and 2-3 TBSP of milk place in microwave for 20-30 seconds. Then stir 'till smooth
Spoon melted chocolate mixture into the formed cup. Let cool then serve. I am not always my mother's daughter, can you imagine my mom using store bought cookie dough? That's funny to think about! I'm sure even my MOM would eat these. If I have time I like to chill them, then the chocolate sets more. My family loves them right away!!! ENJOY--and no mocking!!!