Chocolate Peanut Butter Torte

Crust:

25 Oreos, crushed

5 Tbsp butter, melted

small pinch of salt

Filling:

3/4 c salted peanuts, finely chopped 

1/2 c mini chocolate chips

2 tsp sugar

1/2 tsp espresso powder (instant coffee)

1/4 tsp cinnamon

dash of ground nutmeg

2 c heavy cream

1 1/4 c powdered sugar

12 oz cream cheese

1 1/2 c peanut butter

2 Tbsp milk

Topping:

1/2 c heavy cream

4 oz bittersweet chocolate, finely chopped

1/2 c salted peanuts, finely chopped

Recipe:

Butter a 9 in. springform pan and place it on a baking sheet. Combine the oreo crumbs and melted butter in a bowl and toss to moisten all of the crumbs. Press into the pan and slightly up the sides. Freeze the crust for 10 minutes. Preheat the oven to 350 F. Bake for 10 minutes, and then transfer to a wire rack and let cool completely. 

In another small bowl combine 1/2 c. chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon, and nutmeg. Set aside.

Whisk 2 c. of heavy cream until it holds medium peaks. Beat in 1/4 c. powdered sugar. Refrigerate cream mixture until needed.

Beat cream cheese with the remaining 1 c. of powdered sugar on medium speed until the cheese is smooth. Beat in peanut butter, milk, and 1/4 c. chopped peanuts until well combined. Gently stir in 1/4 of the whipped cream to lighten the mousse. Stir in the crunchy peanut/chocolate chip mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust. Refrigerate for at least 4 hours. Cover with plastic wrap once mousse has thickened. 

For the ganache, put the chopped chocolate in a heatproof bowl over simmering water. Leave the bowl over the water until the chocolate starts to melt. Remove bowl from water. Bring 1/2 c. of cream to a boil, and pour over chocolate. Stir together until blended and smooth. 

Pour the ganache over the torte and scatter chopped peanuts over the top. Chill to set, at least 20 minutes.

Broccoli Cheese Soup

Ingredients:

6 Tbsp butter

1 large onion, chopped 

1/4 cup flour 

2 cups half and half 

3 cups vegetable broth 

2 bay leaves 

1/4 tsp nutmeg 

salt and pepper 

4 cups broccoli florets 

1 large carrot, diced 

2 1/2 cups sharp cheddar cheese

Melt butter in a large pot, add onion and cook for 5 minutes. Whisk in flour and cook for an additional 3 to 4 minutes. Pour in half and half and whisk until smooth. Add broth, bay leaves and nutmeg. Season with salt and pepper.

Bring to a simmer then reduce heat to medium-low. Cook uncovered until thick (about 20 minutes). Add broccoli and carrot then simmer for another 20 minutes. Discard bay leaves and puree soup with an immersion blender (or regular blender in batches). Mix in cheese and cook until melted. You may need to add up to 3/4 cup of water if the soup is too thick. 

I bought sour dough bread bowls from Panera to serve the soup in.

Cinnamon Chips with Fruit Salsa

Ingredients:

Tortillas
Butter
Cinnamon
Sugar
Brown sugar
Strawberries
Kiwi
Mango
Blackberries

(any fruit will work: apples, raspberries, blueberries)

Recipe:

Place all the diced fruit in a bowl and lightly sprinkle with white and brown sugar. Toss the fruit mixture and let it sit in the refrigerator for 15 minutes.

Preheat the oven to 350 degrees. Coat both sides of the tortillas with butter and sprinkle with the desired amount of cinnamon and sugar. Cut into wedges and place on a cookie sheet. Bake for 8-10 minutes.

Serve with cooled fruit salsa.

Cream Puff/ Eclair Pastry

Ingredients:
1 cup water
1/4 tsp salt
4 eggs
1/2 cup butter
1 cup flour

Recipe:

In a saucepan melt water, butter, and salt. Take off heat and stir in flour until it forms a ball. Then mix in eggs one at a time until well incorporated.

On a greased cookie sheet spread out pastry for eclairs or spoon the mixture into clumps to make cream puffs.

Bake 45-50 minutes at 400 degrees F. (Or until golden brown, the puffs only took about 25 minutes)

Eclair filling:
2 pkg vanilla pudding
12 oz cool whip
1 tsp vanilla

Eclair chocolate topping:
melting chocolate ( 1 oz cocoa or 2 blocks hard chocolate)
3 tbsp butter
3 tbsp milk
1 tsp vanilla
1 cup powdered sugar

Cream puff whipped cream:
1 cup heavy cream
1 tsp vanilla
1 tbsp powdered sugar

This pastry is actually very easy to make and it always comes out light and fluffy.  I used this recipe to make cream puffs. Even the cream is easy to whip up. Especially is you have a whipped cream dispenser, and it's fun to use. I got mine from Goodwill. You do have to buy nitrous oxide cartridges for it, though.

Berry Almond Coffee Cake

Ingredients:

1 cup fresh berries (I used blackberries)
3 tbsp brown sugar
1 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
1/2 cup sour cream
3 tbsp melted butter
1 tsp vanilla
1/4 cup sliced almonds

Icing:
1/4 cup powdered sugar
1 1/2 tsp milk
1/4 tsp vanilla

Recipe:

Mix berries and brown sugar then set aside. Combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl whisk egg, sour cream, butter and vanilla. Stir this mixture into the dry ingredients. The batter will be dense.

Grease an 8 inch cake pan and spoon half the mixtue into the pan. Top with the berry mixture, spoon the remaining batter, and swirl gently. Sprinkle with almonds and bake at 350 degrees F for 20-25 minutes.
Cool on rack for 15 minutes before removing the cake from the pan. 

In a small bowl combine the icing ingredients and drizzle over the coffee cake.

Beer Cheese Soup

Ingredients:
2 Tbsp butter
1 small onion, chopped
1 stalk celery, thinly sliced
2 Tbsp flour
1/4 tsp pepper
1/4 tsp ground mustard
1 can or bottle (12 oz) beer
1 cup milk or half and half
2 cups shredded cheddar cheese

In a saucepan melt butter over medium heat. Cook onion and celery in butter for 3-5 minutes until tender. Stir in flour, pepper and mustard. Stir in beer and milk. 

Keep over medium heat until it boils, stirring constantly. Boil for 1 minute then reduce heat to low.

Gradually stir in cheese until melted.

Notes:
I used milk, but it wasn't that creamy so next time I'll use half and half.
Also this recipe makes 4 servings which was actually 2 large bowls of soup. I would recommend doubling it if you plan on feeding more than 2 people.

Spicy Guacamole

2 avocados
1/2 small onion, chopped
1/2 can diced tomatoes with green chiles, drained
dash of red pepper flakes
splash of lemon juice
salt and pepper to taste


Cut the avocados and smash them with a fork. Mix in the rest of the ingredients and season with salt and pepper.