Modern Mommies discussion

Chocolate Peanut Butter Truffle Torte


Ingredients

For the Crust:
1/4 cup cream
3/4 cup creamy or chunky peanut butter
1/3 to 1/2 cup sugar (depending on how sweet you like your crust)
1 1/2 cups crushed graham crackers

Heat the cream, peanut butter and sugar together until melted and silky. Combine with cracker crumbs and press into the bottom of a greased 8 or 9" springform pan.


For the filling:
1 lb dark chocolate *
1/4 cup corn syrup
1 pint (2cups) heavy cream (cold)

Place the chocolate and corn syrup together in a microwaveable bowl. Microwave on high for 45 seconds. Stir. Continue microwaving, 45 seconds at a time, until chocolate is smooth and melted. Add heavy cream and mix till smooth. Pour on top of prepared crust. Smooth top. Cover with plastic wrap and refrigerate overnight until set.

To unmold: Run a thin knife around the edge of the torte, separating it from the tin. Either briefly dip the bottom in a pan of hot water or swirl over a hot burner to release the torte from the base of the tin. Release the sides and use a spatula to separate the torte from the base and transfer to a serving dish.

*Since my kids don't like dark chocolate, I usually make this with a mixture of 75% milk chocolate to 25% dark. You can use chocolate chips but for best quality use chocolate bars like Lindt and chop it into pieces before melting.

** Since we're always impatient for dessert, I usually throw this in the freezer . Ready in half a day. Texture is like a rich dense ice cream. My boys actually prefer it frozen

Whoo Hoo Yummy.... Lindt my fav. This recipe sounds so amazing it's almost evil to put it out there.

Kathleen you are my new best friend!!

ooooooo yum...lindt...I keep a bag of those in my desk for stress relief...lol.

I have to try this.

Ooooh, that sounds delicious. Thank you, Kathleen.

Here is an easy pot roast dish:

Cook a pot roast in one of those bags that come with seasoning. Add vegetables. I usually add potatoes and carrots. I also usually cook it at 325 degrees until the meat is done.

Then, when the pot roast is finished, take it out of the bag with the vegetables and slice it up. Put it back in the pan with the veggies and add golden mushroom soup to it. I usually just add soup to the juices, and stir the two together, but you can drain it, and then add water to the canned soup. Cover it, and turn down your heat to 300 degrees and let everything cook slowly for at least another hour. If you like gravy, then this meal is for you.

I usually make it on the weekend so that it can cook for about 3-4 hours depending on how big the roast is. The meat and veggies are so tender, and they have quite a bit of flavor.

oh that sounds nice, and easy. I'll have to try that one, thanks Sera.

Sera, this sounds perfect for a cold, rainy day. Thanks!

Kathleen you would be proud of me. I made this cake last night. Soooooooo good and pretty easy the way I make it. I posted the actual Cooking Light recipe below. But i always Cheat my cheat was to just use a box of white cake mix I added 1 tbsp of cinnamon to cake mix. and do the apple topping the same as the recipe calls for. IT ACTUALLY CAME OUT OF THE PAN LIKE IT WAS SUPPOSED TO. IT LOOKED SOOO BEAUTIFUL AND I HAD ONE OF THE NEIGHBORS OVER FOR THE FIRST TIME... YEAH...I'M BAD!
APPLE UPSIDEDOWN CAKE
Yield
8 servings (serving size: 1 wedge)

Ingredients
1 tablespoon dark corn syrup
2 teaspoons butter
Cooking spray
1/2 cup packed brown sugar
2 tablespoons chopped pecans
3 cups thinly sliced peeled Braeburn apple (about 1 1/4 pounds)
2/3 cup cake flour
1/2 cup flaxseed meal
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup packed brown sugar, divided
2 teaspoons grated orange rind
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1/2 cup whipped cream
Ground cinnamon (optional)
Preparation

Preheat oven to 375°.

Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.

Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist. Gently fold in egg white mixture.

Spoon batter over apples. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desire

Mmmmmmm...sounds sooo yummy. Perfect for a rainy night with a cup of hot chocolate. And cake mix! Right on. Anything to make life easier and dessert faster. Thanks!

I get ALOT of my recipes from www.allrecipes.com