peanut-butter pie

the goods:

40 chocolate wafer cookies (or 20 oreos with the filling removed)
5 tablespoons unsalted butter, melted
1 envelope unflavored gelatin
3/4 cup packed light-brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts



Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground; add butter, and pulse until moistened. Transfer crumb mixture to an 11-inch removable-bottom tart pan. Press firmly into the botom and up the sides (use the bottom of a dry measuring cup to help). Bake until fragrant and set, 15 minutes; let cool completely. Wipe food processor clean, and reserve.



Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.



Heat softened gelatin over very low heat, stirring just until dissolved, about 1 minute. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Gently tap tart pan on the counter to let any bubbles rise to the top and pop. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.

oreos

the goods:

2 packages devil's food cake mix
4 eggs
1 cup shortening

3 ounces cream cheese (softened)
1/3 cup butter (softened)
1 3/4 cups confectioners' sugar (powdered)
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Blend devil's food cake, eggs and shortening together with a pastry blender or 2 knives until mixed. Roll dough into balls (as big or small as you want, they won't spread much, so flatten the balls with your hand prior to baking). Bake for 10 minutes.



Let cookies rest on the sheet for 3 minutes or so, then transfer to a wire rack to cool completely.



Combine cream cheese, butter, confectioners' sugar, cream, and vanilla in a mixer until smooth and creamy.

When cookies have cooled completely, spoon filling between to cookies for a complete oreo. ENJOY!

flourless chocolate torte

the goods:

unsalted butter, room temperature, for baking pan
1 pound semisweet chocolate, coarsely chopped
6 large eggs, room temperature
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons prepared coffee (We don't drink coffee in my home, so for those who are against it, decaf coffee works as well. You won't taste it in the dessert at all, but coffee brings out the flavor in chocolate unlike anything else.)
1/2 cup heavy whipping cream, plus more for serving

Preheat oven to 350 degrees. Assemble a 9-inch springform pan with the raised side of the bottom part facing down; secure side. Butter pan; line side with a long strip of parchment paper. Butter paper. Wrap bottom and side of pan with aluminum foil (on the outside to prevent water from seeping in); do not tuck foil inside pan. Set a kettle of water to boil for later.

In a large heatproof bowl set over (not in) a pan of simmering water, melt chocolate. Remove bowl from pan, and let cool to room temperature.



In a medium bowl, beat whipping cream until it forms soft peaks.

In another large bowl, using an electric mixer on high, beat eggs, sugar, salt, and coffee until mixture is thick, foamy, and forms a ribbon when you lift the beater, 4 to 6 minutes.

Stir half the egg mixture into the cooled chocolate to lighten. Fold in remaining egg mixture, then whipped cream. Spoon batter into prepared pan and smooth top.



Place springform pan in a roasting pan; carefully pour hot water from the kettle to come halfway up the side of the springform pan. Bake until torte is set and firm to the touch, about 35 minutes.

Transfer springform pan to a wire rack; remove foil and let cool to room temperature. Refrigerate torte in pan until well chilled, about 3 hours. To serve, release side of springform. Using a knife dipped in warm water, cut torte into thin slices. Serve with whipped cream.



For homemade whipped cream, whip 1 cup cream with 1 tablespoon sugar and 1 teaspoon vanilla. Add more sugar to taste for your desired sweetness level.

oatmeal blondies

One of my favorite questions is: "why do they call them blondies?"
My favorite response: "Well, you can't exactly call them brownies now, can you?"



the goods:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
1 large egg
1 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and 2 sides with a strip of parchment paper, leaving a little overhang on both sides. Butter paper, and set pan aside.



In a medium to small bowl, combine, flour, sugar, baking powder, and salt. Whisk until combined.

Using an electric mixer, beat butter and brown sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually beat in 1 and 1/2 cups of the flour mixture; just until combined. Mix in 3/4 cup oats. Spoon batter into prepared pan.



Using the back side of a spoon, smooth batter evenly. Sprinkle with remaining oats (1/4 cup), pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 minutes. Let cool in pan for 30 minutes.



Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.



Store blondies in an airtight container (if there are any left) at room temperature.

peanut butter cups

the goods:

4 ounces white chocolate, chopped
1/2 cup smooth peanut butter
20 ounces semisweet chocolate, chopped



Line a mini muffin pan with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, a little over 1 minute, stirring halfway through. If there are still chunks of chocolate that haven't melted, just stir it for a minute and the warm chocolate surrounding it should melt it completely. Do not burn the chocolate.



Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave stirring once or twice, until almost melted, 2 to 3 minutes.

Dividing evenly, use a spoon to layer semisweet chocolate into the bottom of all the paper cups.



Follow with a layer of the peanut-butter mixture.



Finish with remaining chocolate on top.



If you run out of chocolate for the top, just add more peanut butter and it can be a half and half!



Place muffin pan in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.



To store, place in an airtight container, and refrigerate.

chocolate chunk oatmeal raisin cookies

the goods:
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 and 1/2 teaspoons light corn syrup
1 tablespoon vanilla extract
2 large eggs
1 cyp semisweet chocolate chunks
2/3 cup raisins
1/2 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined. With a rubber spatula, fold in chocolate chunks, raisins, and oats.



Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheet. Bake 10 to 12 minutes, or until cookies are lightly browned.

Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Sunday Sweets

My food career all got started with baking... my mom wasn't big on the sweets and didn't bake much (other than her amazing wheat bread... yes, she grinds her own wheat too). So when I started cooking I taught myself how to bake...

My husband isn't much of a sweets guy, so I don't bake as much as I used to. But every Sunday we go to his parents house for dinner and every Sunday I make a sweet to bring along.

Tune in every Monday for an installment of Sunday Sweets... or as my sister calls them: flavor changers...