This recipe can be used for both Peanut Butter Blossoms or mini Peanut Butter Cup Cookies. If you are using it for peanut butter blossoms you will need hershey kisses and for PB Cup cookies mini reese cups. The recipe yields about 40-50 cookies.
1 stick butter at room temp
1/2 c Peanut Butter
1/2c white sugar plus additional sugar for coating if making PB blossoms
1/2 c light brown sugar
1 egg
2 TBSP milk
1 tsp vanilla
1 3/4 c Flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
40-50 hersehy kisses or reese peanut butter cups
Cream butter and peanut butter. In a separate bowl combine flour, baking powder, salt, and baking soda. After butter and PB are creamed add sugars and cream again. Add egg, milk, and vanilla. Add flour mixture in three parts. After everything is incorporated cover and chill atleast one hour.
Preheat oven to 375 degrees F.
Roll dough into 1 inch balls.* If making PB blossoms next roll in sugar and place on baking sheet, if making PB cup cookies do not roll in sugar and place in mini quiche pans. Bake for 10-12 minutes until just starting to turn brown.
While the cookies are baking unwrap candy. Immediately after removing cookies from oven, place one candy in the center of each cookie. (Candy center will be soft for a while even after the cookie part is cool.)
*Using only a cookie scoop will not have the dough compact enough, a scoop can be used to regulate size but each ball still needs to be rolled into a ball.
Saturday, December 26, 2009
Friday, December 25, 2009
Chocolate Cheesecake Torte
*adapted from Better Homes and Gardens
I made this for Christmas Eve and it received good reviews. It does turn out rich and you can use whatever chocoate suits your fancy. I used bittersweet chocolate for the chocolate cheesecake layer and semi sweet chocolate for the ganache. The recipe definately needs to be made a day in advance because it needs to chill for several hours or overnight and so does the ganache. You could even make the brownie one day, bake the cheesecake assembly the next day and make the ganache and then frost the following day.
Ingredients
2/3 cup whipping cream
8 ounces milk chocolate or bittersweet chocolate, chopped (for the ganache, I used semi sweet)
Nonstick spray for baking
1 19.5-ounce package brownie mix *plus needed ingredients, (I used Duncan Hines and made the Chewy option)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
3 ounces milk chocolate or bittersweet chocolate, melted (for chocolate cheesecake, whatever chocolate you like, I used Bittersweet)
3 ounces white baking chocolate, melted
*You will also need 2- 9 inch pans, an 8 inch springform pan, and aluminium foil
Directions
1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling (only takes a few minutes, works best with a heavy bottomed pan). Remove from heat. Add the 8 ounces chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill. *Make the same day you assemble and bake the cheesecake and brownie combonation
2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set (mine were done after 20 mins). Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.
3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.
4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour chocolate-cream cheese mixture on top. Place the remaining brownie round on the chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
*BH&G Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan
5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.
6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.
7. Remove ganache from refrigerator. (let stand for a while to soften a bit) Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip (I used a Wilton #199 tip). Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.
I made this for Christmas Eve and it received good reviews. It does turn out rich and you can use whatever chocoate suits your fancy. I used bittersweet chocolate for the chocolate cheesecake layer and semi sweet chocolate for the ganache. The recipe definately needs to be made a day in advance because it needs to chill for several hours or overnight and so does the ganache. You could even make the brownie one day, bake the cheesecake assembly the next day and make the ganache and then frost the following day.
Ingredients
2/3 cup whipping cream
8 ounces milk chocolate or bittersweet chocolate, chopped (for the ganache, I used semi sweet)
Nonstick spray for baking
1 19.5-ounce package brownie mix *plus needed ingredients, (I used Duncan Hines and made the Chewy option)
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
3 ounces milk chocolate or bittersweet chocolate, melted (for chocolate cheesecake, whatever chocolate you like, I used Bittersweet)
3 ounces white baking chocolate, melted
*You will also need 2- 9 inch pans, an 8 inch springform pan, and aluminium foil
Directions
1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling (only takes a few minutes, works best with a heavy bottomed pan). Remove from heat. Add the 8 ounces chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill. *Make the same day you assemble and bake the cheesecake and brownie combonation
2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set (mine were done after 20 mins). Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.
3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.
4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour chocolate-cream cheese mixture on top. Place the remaining brownie round on the chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
*BH&G Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. Trim edges. This will assure the brownie rounds fit tightly in the pan
5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.
6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.
7. Remove ganache from refrigerator. (let stand for a while to soften a bit) Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip (I used a Wilton #199 tip). Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.
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