As you may have noticed, every year for my husband’s birthday I try out another recipe featuring peanut butter and chocolate– his favorite flavor combination! This year is no exception! Not content with a simple cake with frosting, I decided to go in a slightly different direction and make a chocolate-peanut-butter cheesecake– but not just any cheesecake! A layered cheesecake, with a chocolate wafer crust and a shiny ganache glaze, adapted from my favorite food blogger, Deb at Smitten Kitchen.
Granted, her recipe was a chocolate/coffee cheesecake, but it was simple to adapt by replacing the espresso with a few tablespoons of peanut butter, making for rich and decadent dessert. Annoyingly, my layers tended to separate at one or two spots when sliced– I’m betting my filling was just slightly overbaked, making it too dry to adhere easily– but the finished cake was still very impressive, and very delicious! Warning: the cake looks small on a serving platter, but even very thin slices can be tough to finish due to their richness!
Having made one fancy entremet, I was eager to try another one– this time, I decided to forego the silicone mold and restrict myself to a plain round shape, which would hopefully lend itself well to a dark chocolate mirror glaze. Finding myself with an extra jar of marmalade, I thought I’d combine it with dark chocolate and some chocolate-hazelnut spread.
This entremet has a base layer of chocolate brownie (cakey, not fudgy, to keep the dessert from being too dense), a thin layer of Nutella-coated cornflakes (a substitute for feutilline), and a layer of orange marmalade, all encased in a chocolate-hazelnut mousse and covered in chocolate mirror glaze. I decorated with some candied orange slices, chocolate ganache truffles, and some edible paint made from gold luster dust and vodka.
The finished dessert was excellent– the mousse was light yet rich, the cornflakes added some much-appreciated crunch (though the chilled nutella was slightly hard to cut through– next time I might add a tablespoon of vegetable oil to soften it a bit), and the marmalade was a nice contrast in flavor. And of course, it was one of the most gorgeous desserts I’ve ever made, so there’s that…
My daughter has recently been bubbling over with enthusiasm over s’mores– that sticky-sweet concoction of chocolate, graham crackers, and toasted marshmallows, sacred to campfires everywhere. Personally, I find them too sweet, and prefer plain toasted marshmallows without the extraneous crackers and chocolate to get in the way– but I’ve never been one to pass up a challenge when I see one!
We decided to adapt the s’mores to the warm summer weather by turning them into a frozen dessert! We mixed pre-toasted marshmallows into a no-churn ice cream base and added a ribbon of dark chocolate ganache, then layered it between sheets of graham crackers to make cold and creamy, sweet and sticky treats that (admittedly) melt in your hands but are worth it!
This past Father’s Day my daughter decided that she wanted to make something fun for dessert for her dad– and since she’s recently been obsessed with “food impostors,” we thought it would great to make cupcakes that looked like cheeseburgers– mini cheeseburger sliders, of course, since full-sized ones would be a bit too much for even my husband’s sweet tooth to handle!
We decided to keep things simple and use box mixes as our base ingredients– a box of french vanilla cake mix, and a box of fudge brownie mix (though to avoid having a gigantic plateful of cupcakes we only used half of the cake mix).
“Didn’t you already make peanut butter blondies?” you might ask. Why, yes… yes, I did. But I forgot about that until I’d already started melting the butter for these, and figured that you can never have too many peanut butter blondie recipes, so I proceeded on.
These blondies are slightly different from my previous recipe– you melt the butter and sugar instead of creaming it, there’s a bit less butter and sugar, and it doesn’t need the extra egg yolk. Plus there’s the added bonus of a peanut butter swirl right through the middle, which– come on– can only be a good thing!
I underbaked these, which made them very soft at room temperature but amazing when frozen, so I highly recommend that you do the same. And be generous with the sprinkling of salt on top– it really pops.
This cake (I call it my Un-Party Cake because I didn’t have a specific occasion to make it for) is the result of a bunch of different situations– first (of course), we’re stuck inside due to coronavirus, so grocery shopping isn’t as easy as it used to be.
Second, the other day I was making egg salad and realized that we were out of mayonnaise, so I made some from scratch (fun!). However, that left me with a bunch of extra mayo on hand that I had no immediate use for, and to keep it from going bad I decided to use it to make a cake. It had to be chocolate, because I’d used a touch of mustard in making the mayonnaise to help it emulsify, and I was worried that the flavor might come through in a vanilla cake.
Third, I had plenty of random stuff available to garnish this cake– half a can of chocolate frosting left in the refrigerator that I could use as the base for a larger batch, some seedless raspberry jam I wanted to use up (because I prefer the flavor of the seeded kind), and the dregs of various packages of cookies and candy that had been pushed to the back of our pantry over time. So we got to work.
Lately I’ve been searching for a favorite store-bought orange marmalade– one that’s got the perfect balance of bitterness, sweetness, and orange flavor. Of course, marmalades that don’t turn out to be perfect have to go somewhere, and rather than waste my buttered toast on sub-par marmalade, I’ve been trying to figure out creative uses for the extras.
This cake (made from Bonne Maman marmalade, which had too much jelly and not enough peel for me) combined the idea of a cake with jam swirled into the batter, with the ricotta/chocolate/orange flavor profile of my favorite cupcakes in the world. I was kind of going for a cannoli flavor– heavy on the ricotta with a kiss of chocolate and orange to make it interesting.
Let me just say from the beginning that these are the chocolatiest (most chocolate-y?) cookies that I’ve ever baked. That alone should get you excited. But they’re also easy to make (no creaming butter required) and– for me at least– use standard pantry ingredients. And did I mention they use three kinds of chocolate?
I adapted the recipe slightly from Smitten Kitchen, just because I never have unsweetened chocolate on hand but *always* have a Trader Joe’s Pound Plus bar of 72% bittersweet chocolate. Also, because my cookie scoop was slightly larger than her recommended cookie size, mine ended up bigger than hers– something I can only approve of!
These are rich, delicious, and packed full of chocolate– perfect for eating with a cold glass of milk. I am absolutely adding them to my “make again whenever possible” list!
This past Christmas I received something I’ve had on my wish list for a while– a silicone baking mat specially made for macarons. It has raised circles all over it that you pipe your batter into, and the tiny ridge around the edge helps contain the batter and direct it upwards to make perfect “feet” on your identical circular macarons. I admit to being a little skeptical at how well it would work, but it ended up being amazing! I was able to pipe 48 small (okay, maybe just a tiny bit smaller than I’d ordinarily want) macarons onto a single baking sheet without worrying about them oozing into each other, and they turned out beautifully!
I’m absolutely going to get a second mat so I can bake up a 4-egg-white batch of macarons all at once (I had exactly enough batter to fill the sheet twice).
Yet another treat I served at my daughter’s woodland creature party was a selection of woodland creature cookies– foxes, hedgehogs, and squirrels. I used my classic chocolate cutout recipe for the cookies, and frosted them with a 3/4-sized batch of a hybrid glaze/royal icing that I picked up online from Baking Sweet Hope. It’s a nice combination of the best of both icing worlds, and I had just about the right amount of icing to cover my cookies in several different colors without worrying about running short.
The original icing tutorial and recipe are both so good that I’m not going to try to summarize them here– just go check out her page!
I did make a few mistakes in the icing process– first, I think I thinned the icing too much, which prevented me from getting quite the amount of detail I’d wanted. I also tried to do too many cookies at once (at least on the foxes), assembly-line style, which messed with my details a bit as well. But in general I think the animals turned out well, and they tasted great! I admit that the hedgehogs were my favorite of the lot– which ones are your favorites?