Bottoms Up Brownie Peanut Butter Pie

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Preheat oven to 350 degrees. Spray one tart pan with nonstick spray and set aside.

FUDGY BROWNIE CRUST

1/2 cup butter melted

1 cup sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter chips

Melt butter and stir sugar into butter. In a medium bowl add eggs and then add a little bit of your sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add rest of your butter and sugar mixture and stir till combined. Pour in vanilla and then add cocoa powder, flour, salt, baking powder and chips. Stir till combined and then place into your already prepared Tart pan and bake at 350 degrees for 33-38 minutes. Once toothpick removes from center of brownie tart clean let cool in pan on rack for 10 minutes. Remove from pan and cool completely.

PEANUT BUTTER FLUFF

1 package cream cheese softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 (8 ounce) tub cool whip

In bowl of stand mixer beat cream cheese, peanut butter and powdered sugar  on medium speed until smooth. Fold in cool whip. Spread on top of your brownie tart crust and place in fridge while you make you whipped cream

WHIPPED CREAM

 

In a cold bowl with cold whisk attachment add

1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

beat until stiff peaks form

DECORATIONS

2 reeses peanut butter cup candy bars

1/4 semi sweet tiny chocolate chips

1/4 peanut butter chips

Decorate your tart and then place in fridge for at least 4 hours before serving. ENJOY 🙂

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Chocolate Raspberry Roll

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Once again it is time for a monthly group posted with 5 other crazy bloggers!! This time we bring you March Madness!! Where anything goes!! Please make sure to check out the links to the other wonderful recipes included in MARCH MADNESS they are located at the bottom of my recipe for CHOCOLATE RASPBERRY ROLL CAKE.

Preheat Oven to 350 degrees. Spray one 10″x 15″ Jelly roll pan lightly with non stick spray. place parchment paper in bottom of pan and lightly spray again with nonstick spray. Set aside.

Cake

6 eggs

3/4 cup sugar

1 cup flour

4 Tbsp cocoa powder

Whisk eggs and sugar together in eggs double in volume.  In a separate bowl sift flour and cocoa powder together. In thirds using a rubber spatula fold flour and cocoa mixture into the egg mixture. Pour batter into already prepared and pan and bake at 350 degrees for 12-16 minutes.

While cake is baking spread one tea towel out on counter and dust with powdered sugar.

Once cake is baked, cool for 5 minutes then turn out of pan onto prepared tea towel. Remove parchment paper and roll up cake starting with shorter side in tea towel. Let cool completely.

Raspberry Filling and Raspberry whipped cream

3 cups mashed raspberries

1 cup whole raspberries

1 cup heavy whipping cream

1/2 tsp raspberry extract

2 Tbsp powdered sugar

In a small bowl mash the 3 cups of raspberries I used my potato masher. Unroll cake and then spread on mashed raspberries.

In cold bowl and with cold whisk attachment to stand mixer add heavy cream, raspberry extract and powdered sugar. Whisk until stiff peaks form. Spread on top of mashed raspberries. Sprinkle 1 cup of fresh raspberries over the top and roll cake back up.

Chocolate Ganache

4 ounces chopped semi sweet chocolate

1/2 cup heavy whipping cream

1 Tbsp butter

Chop chocolate and place in a heat safe bowl. In a small pot add heavy cream and butter bring to a slow boil and then pour over chopped chocolate. let set for 2 minutes before stirring. let thicken and cool to room temperature. Pour cooled ganache and spread over rolled cake. Keep in fridge until ready to serve. ENJOY!!

http://tampacakegirl.wordpress.com/2015/03/Going-Ape-Over-Banana-Pudding-Cake/

http://www.hunwhatsfordinner.com/2015/03/chocolate-mousse-cake-march-madness.html

Strawberry Shortcake Cake

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Preheat oven to 325 degrees. Line 3 nine inch round pans with parchment paper. Do NOT grease and flour.

 

CAKE

7 eggs, separated

1/2 tsp cream of tater

1-1/2 cups sugar divided

2 cups flour

2-1/2 tsp baking powder

3/4 tsp salt

1/2 cup veggie oil

3/4 cup whole milk

2 tsp vanilla

1 tsp almond extract

Separate eggs carefully saving your yolks in a separate bowl.

In bowl of stand mixer place egg white and cream of tater. Whisk  until foamy. Gradually add 1/2 cup sugar and whisk until stiff. Set aside

Mix together remaining 1 cup sugar, flour,  baking powder and salt in a small bowl. Set aside. In bowl of stand mixer beat oil,milk, eggs yolks, vanilla and almond extract until pale yellow in color.  Add your dry ingredients that you set aside and continue beating for 2 minutes. Gently fold in your egg whites. Pour into prepared pans and bake at 325 degrees for 40 minutes and then turn oven up to 350 degrees for 10 minutes. It is very important that you do NOT open your oven door during cooking time at all. Your cake is done when finger gently pressed in center does not leave a finger print.

Remove from oven and let cool in pan upside down for 30 minutes. After 30 minutes remove pan and let cool completely.

FROSTING/FILLING/TOPPING

3 cups heavy cream

5 Tbsp sugar

1-1/2 tsp vanilla

2 pints strawberries, cleaned and hulled and then sliced

1 Tbsp sugar

Place bowl and whisk of stand mixer in the freezer for at least 15 minutes.

Clean and cut strawberries and place in a small bowl toss with 1 Tbsp of sugar, set aside.

In cold bowl of mixer place heavy cream, sugar and vanilla, whisk until stiff.

ASSEMBLY

Place one layer of cake on cake board fill with whipping cream and 1/3 of strawberries.

Place second layer of cake on top and fill with whipping cream and half of the strawberries left in your bowl.

Place third layer of cake on top and then frost cake with whipping cream. Place the last of the strawberries on top and ENJOY!! 🙂

Blackberry Swirl Cheesecake

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Preheat oven to 325 degrees. Line the bottom of springform pan with parchment paper.

CRUST

In a small bowl combine….

2 cups chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

Press into bottom and 1/2 inch up sides of springform pan. Place pan with crust in the freezer while you make the filling.

 

FILLING

4-8 ounce blocks cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp berry extract

3 eggs, room temperature

1 cup heavy whipping cream

1 small jar blackberry jam

In bowl of mixer place cream cheese, beat on medium speed (4-6 on Kitchenaid) till crfeam cheese is fluffy. Add sugar and cornstarch and continue to beat on medium until combined well. Add vanilla and extract and beat till combined. Turn mixer to “stir” speed and add eggs one at a time only “stirring” till combined. You do not want to over mix eggs because it adds air and cause your cheesecake to crack.

By hand gently fold in heavy cream with a rubber spatula.

Pour half of your cheesecake filling into already prepared crust. Put 5-6 heaping Tablespoons of jam on top on cheesecake filling with a knife swirl jam through filling. Add the last half of your filling on top. Place 5-6 more heaping Tablespoons of jam on top of filling and swirl through filling with a knife.10406415_855312187854452_535880761938434274_n

Bake at 325 degrees for 80-85 minutes until center is just slightly jiggly. Cool on wire rack for 15 minutes. Run knife around edges and then continue to cool for 45 more minutes. Place in fridge to let set for at least 6 hours but overnight is best.

GARNISH

1 can blackberry pie filling

1 tsp almond extract

12 ounces fresh blackberries

Once cheesecake is set, remove outer ring and carefully place onto cake board, In a small bowl mix pie filling and almond extract, Place on top of cheesecake. decorate with fresh blackberries and ENJOY!! 🙂

Chocolate Silk Bananer Cream Pie

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1 pie crust baked and cooled

2/ 3 cups sugar

1/4 cup cornstarch

1/2 tsp salt

3 cups whole milk

4 egg yolks

5 oz bitter sweet chocolate,chopped

2 oz unsweetened chocolate, chopped

2 Tbsp butter

1 tsp vanilla

3 bananas, sliced

1 cup heavy whipping cream

2 Tbsp cocoa powder

3 Tbsp powdered sugar

1 tsp vanilla

Bake and cool pie crust.

Place sugar, cornstarch and salt in a heavy bottom sauce pot stir until well combined, In a large measuring cup whisk milk and egg yolks together. In a slow steady stream while whisking add milk and egg yolk mixture to sauce pot. Turn heat to medium high and  begin to cook while stirring whisking constantly so that you do not scramble your egg yolks, Cook until mixture thickens and begins to boil. Once simmering continue to cook and stir 1-2 more minutes. Remove from heat add chocolate, butter and vanilla stir until completely melted and combined. Place in a medium bowl and cover with plastic wrap making sure that the plastic wraps is touching your chocolate silk cream. Place in the fridge for 1-2 hours and let cool completely.

Once chocolate silk is cooled, slice bananas. Place 1/2 of your bananas slice in bottom of baked and cooled pie crust, Cover with half on the chocolate silk. Place other half of bananas on top and then cover with remaining half of chocolate silk. Place in fridge and let set at least 1 hour.

Place bowl of mixer and whisk attachment in the freezer for at least 30 minutes.

In cold bowl place cocoa powder, powder sugar, vanilla and 2 Tbsp of the 1 cup of heavy whipping cream, stir to make a paste. Pour remaining heavy whipping cream in the bowl and beat until stiff peaks.

Decorate pie with chocolate whipping cream and place in fridge at least 4-6 hours to let set. Store in fridge until ready to serve. ENJOY!! 🙂

Funfetti Cake Filled with Vanilla Pudding

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

Cake

2-1/3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1-1/2 cups sugar

1/2 cup brown sugar

1 cup unsalted butter, melted

2 eggs, room temperature

1/2 cup sour cream

1-1/2 cups milk

2 Tbsp vanilla

2/3 cup sprinkles (jimmies)

In a medium bowl.. … Mix together flour, baking powder, baking soda and salt, set aside. Whisk together melted butter and sugar and brown sugar. Add in eggs, sour cream, milk and vanilla mix until combined well. Slowly mix in dry ingredients till smooth . With a rubber spatula fold in sprinkles.Pour into already prepared pans and bake at 350 degrees 25-30 minutes, until toothpick inserted in the center comes out clean. Cool on racks in tins for 10 minutes. Turn out of pans and continue to cool.

While Cakes are cooling…

Vanilla Pudding Filling

1- 3 ounce box of instant vanilla pudding mix

3/4 cup whole milk

1 cup heavy whipping cream

1 tsp vanilla

In bowl of mixer with whisk attachment beat pudding, milk, cream and vanilla until thickens. Place in a bowl in the fridge and let set while cakes cool.

Butter Cream Frosting

1 cup butter, room temperature

3 cups powdered sugar

1/4 cup heavy whipping cream

2-1/2 tsp vanilla

In bowl of mixer beat butter on medium till creamy. Add powdered sugar, cream and vanilla beat on high till desired consistency.

Assembly

Place one layer of cake on cake board. Fill with vanilla pudding filling. Place second cake on top and frost with Butter Cream. Decorate with sprinkles.

ENJOY!! 🙂

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Limoncello Cream Dream Cake

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Preheat oven to 350 degrees. Grease and flour three 9 inch round pans and set aside.

White Cake

4 cups cake flour (not allpurpose flour must be cake flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup Butter, room temperature

2 cups Sugar

1-1/3 cups milk, room temperature

2 tsp pure vanilla

1/2 cup Limoncello Cream

8 Large egg whites, room temperature

Sift together Cake Flour, Baking Powder and Salt in a medium bowl and set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color about 4 minutes. Slowly add sugar and continue to beat till completely combined and very light in color. In a measuring cup combine milk (room temperature), Vanilla and limoncello cream. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth. With clean beaters, beat the egg whites until soft peaks form. Stir about 1/4 of egg whites into batter and then fold the rest of the egg whites in with a rubber spatula. Divide batter evenly among your already prepared pans and bake at 350 degrees 25-30 until toothpick inserted in center comes out clean. Remove from oven when done. Cool on racks in tins for about 10 minutes. Turn out of pans and continue to cool completely.

Filling

1/2 cup heavy whipping cream

2 Tbsp limoncello cream

6 Tbsp powdered sugar

2 cups mascarpone cheese

In a small pot bring heavy whipping cream to a boil, remove from heat. Add Limoncello cream and powdered sugar, whisk till combined and then let cool.

In bowl of mixer beat mascarpone till creamy. Slowly add whipping cream mixture while beating on low. Turn mixer to medium and continue to whip till fluffy. Place in a bowl in fridge to firm up till ready to use to fill cake.

Frosting

1-8 ounce block Cream Cheese, room temperature

1 tsp Limoncello Cream

1 tsp vanilla

1/2 cup powdered sugar

2 cups heavy whipping cream

In a mixer with whisk attachment, add cream cheese, Limoncello, vanilla and powdered sugar. Whisk until creamy. Slowly add heavy whipped cream and beat until stiff peaks form.

To Assemble

place 1 layer of cake on board fill with Limoncello filling, place second cake and fill with remaining limoncello filling top with third cake. Frost and decorate! I used some thin lemon slices and white chocolate buttons to decorate.

ENJOY! 🙂

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