FUDGY PEANUT BUTTER MOUSSE CUPS
This recipe was the grand prize winner of the Cook Country's holiday cookie contest. Submitted by Susan Bazan from Sequim, Washington this cookies recipe combines both peanut butter and chocolate a great pairing! This recipe you will need a mini muffin tin . A piping bag is suggested to assure a neat assembly. The crust is a store bought sugar cookie mix.
Provided by Marz7215
Categories Dessert
Time 1h25m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F.
- Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
- With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
- Fold in whipped cream.
- Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 520.3, Fat 44.9, SaturatedFat 19.5, Cholesterol 75.1, Sodium 172.6, Carbohydrate 26.9, Fiber 3.5, Sugar 19.7, Protein 8.7
FUDGY SALTY PEANUT BUTTER BROWNIES
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h25m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.
FUDGY PEANUT BUTTER CAKE
I clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. -Bonnie Evans, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the milk, peanut butter, oil and vanilla until well blended. In a small bowl, combine 1/4 cup sugar, flour and baking powder; gradually beat into milk mixture until blended. Spread into a 1-1/2-qt. slow cooker coated with cooking spray., In a small bowl, combine cocoa and remaining sugar; stir in boiling water. Pour into slow cooker (do not stir). , Cover and cook on high until a toothpick inserted in the center comes out clean, 1-1/2-2 hours. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 348 calories, Fat 13g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 2g fiber), Protein 7g protein.
FUDGY PEANUT BUTTER MOUSSE PIE
There's a layer of fudge ice cream topping on the bottom of this peanut butter mousse pie-then another layer on top. (Yup. It's as yummy as it sounds.)
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
- Refrigerate 2 hours or until firm.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 5 g
PEANUT BUTTER MOUSSE CUP
tastes so good makes your mouth water if you like Reese's pieces you love this recipes a good snack and great dessert LOVE LOVE it found it in a magazine delicious
Provided by razzle rachel fo sho
Categories Candy
Time 20m
Yield 36 cups, 15-17 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl, beat egg yolks and 1/4 cup sugar at medium speed with an electric mixer until thick and pale, about 4 minutes.
- beat in the peanut butter.
- in a medium bowl beat egg whites at high speed with an electric mixer until foamy.
- gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form.
- gently fold into peanut butter mixture.
- cover, refrigerate for two hours.
- pipe or spoon peanut butter mousse into chocolate cups.
- add the chocolate shavings, chocolate chips or roasted peanuts if desired.
Nutrition Facts : Calories 234.9, Fat 18.7, SaturatedFat 6.4, Cholesterol 92.2, Sodium 123.7, Carbohydrate 11.3, Fiber 1.5, Sugar 8.6, Protein 8.1
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