HOMEMADE PEANUT BUTTER TORTEHomemade Pie Recipes This Peanut Butter Torte is decadent and absolutely mind-blowing good. Creamy perfection and easy to make. The crust is made from crushed Oreos; the filling is a cream cheese and peanut butter mousse; the crunch in the mousse are a mix of peanuts and chocolate. Okay, all together now: YUM. Recipe from my baking pal, Dorie Greenspan. Please purchase her book at the right, you'll be glad you did. More homemade dessert recipes at the end of the page. 
PEANUT BUTTER TORTE The glaze is a bittersweet chocolate ganache, and it’s all topped off with a dusting of salted peanuts. Take this Peanut Butter Torte to a school bake sale or serve as a celebratory supper with friends. Your choice. 1-1/4 cups salted peanuts, finely chopped (divided) Toss 1/2 cup of the chopped salted peanuts, sugar, espresso powder, cinnamon and chocolate in a bowl; set aside. Place the Oreo crumbs, melted butter and salt in a small bowl and mix with a fork until crumbs are just moistened. Press the mixture evenly over the bottom and up the sides 2 inches of the prepared pan. Freeze the crust for 10 minutes and then bake for 10 minutes. Transfer to a rack and let it cool completely before filling. Whip 2 cups of the heavy cream until it hold medium peaks. Beat in 1/4 cup of powdered sugar and whip until the cream holds medium-firm peaks. Scrape into a bowl and refrigerate until needed. Wipe out the mixing bowl and beat the cream cheese with the remaining 1 cup of powdered sugar on medium speed until the cream cheese is smooth. Add the peanut butter, 1/4 cup of the chopped peanuts and the milk. Fold in 1/4 of the whipped cream with a large rubber spatula, just to lighten the mousse. Now fold in the crunch peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms. TO FINISH THE PEANUT BUTTER TORTE, put the chopped chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the remaining 1/2 cup heavy cream to a full boil. Pour the cream over the chocolate and with a rubber spatula, very gently stir together until the ganache is completely blended and glossy. Pour the ganache over the peanut butter torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping; approximately 20 minutes. When the ganache is firm, remove the sides of the spring form pan; it’s easiest to use a hairdryer, and refrigerate until ready to serve. |
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RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe