Tuesday, December 12, 2006

Peanut Butter Cup Dessert


Crust
crush chocolate wafer cookies to make about 1 1/2 cups. Mix with 4 tablespoons of melted butter. Press into 8 x 8 pan
Bake at 325 for six minutes. Chill completely.


Peanut Butter Cream Cheese Mousse

1 cup smooth peanut butter
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup heavy (whipping) cream, chilledIn a large bowl,
using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract.
Gradually beat in confectioners' sugar.

Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form.

With a rubber spatula , stir 1/3 of the whipped cream into peanut butter mixture until smooth. Gently fold in remaining whipped cream until incorporated.

Spread evenly pan with cooled cookie crust. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.

Or make a hard chocolate glaze

Ingredients
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate
Directions
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and pour oer dessert, tipping pan to coat evenly. Cool.

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I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. This is my home. You can live in yours as you wish, but this is my place.