Peanut Butter Silk Pie

Peanut Butter Silk Pie

This recipe was inspired by a chatty office worker and his bitchy co-worker (me).

Five cubicles away, the conversation was getting louder, but then the conversation always seems loud when she’s trying to focus. She isn’t very good with noise, even background office noise, even after 11 months, even though he’s her friend. That’s why she’s in the far corner, tucked away from the rest of them, or that’s what she tells herself anyway. She stuffs earbuds in her ears and re-reads paragraph 5 of the contract.

Twenty minutes later, she pulls Chopin from her ears to find she can still hear him talking and her words just slips out, “Don’t you ever shut up?!” His saucer-sized eyes stare back at her, his mouth agape. She meant it as a gentle jab, but perhaps her irritation was too near the surface.

They’re joking about it soon enough – her caustic comment. She might have just the solution to her problem. Could she make a dessert to shut him up? He calls it “Shut your Piehole” pie. What filling could she use? Peanut butter, of course, that culinary sealer of loose lips and wagging tongues.

With that as her impetus, she creates Shut your Piehole Peanut Butter Pie.
This recipe doesn’t use a premade crust, Cool Whip® or packaged vanilla pudding, because she has the time and inclination to bake from scratch. Her only “cheat,” such that it is, is using a box of graham crackers rather than making her own (She doesn’t have THAT much time).


Peanut Butter Silk Pie

  • Servings: One 9-inch Pie
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A fluffy peanut butter layer and fudgy chocolate layer all wrapped in a cinnamon graham cracker crust. They only thing you’ll say is mmm…


Ingredients

  • 1 ½ cups graham cracker crumbs, about 9 whole graham crackers
  • ¼ cup packed brown sugar
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 7 tablespoons unsalted butter, melted
  • 1 ⅓ cups heavy whipping cream, divided
  • 5 oz. bittersweet chocolate
  • 2 Tablespoons corn syrup
  • ¾ cup creamy peanut butter
  • 4 ounces cream cheese
  • ⅓ cup sweetened condensed milk
  • Lightly sweetened whipped cream (for garnish)
  • Candied peanuts or shaved chocolate (for garnish)

Directions

  1. In the bowl of a food processor, whirl graham crackers to crumbs. Pour in a medium bowl and stir in brown sugar, cinnamon and salt with a fork. Add melted butter and stir until the mixture resembles the texture of wet sand.
  2. Press the mixture on the bottom and up the sides of a 9” pie plate, using a glass or the bottom of a measuring cup to firmly press the crust into the plate. Place the crust in the freezer to chill and firm up.
  3. Combine ⅓ cup whipping cream, bittersweet chocolate and corn syrup in a small microwavable bowl. Microwave at 30 second intervals, stirring in between, until chocolate is melted (about 60 seconds total). Pour and smooth ganache over crust and return to the freezer.
  4. In the bowl of the food process, combine peanut butter, cream cheese and sweetened condensed milk. Whirl until smooth. Add remaining 1cup heavy cream and process until the mixture is light and fluffy, 1-2 minutes. Spread the peanut butter mixture over the top of the ganache layer, cover and refrigerate for at least 2 hours. Garnish with sweetened whipped cream, grated chocolate and candied peanuts. Remove from refrigerator 10-15 minutes before serving. Take a big bite and shut your mouth.

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Hazelnut Mocha Tart

a hazelnut mocha tart wiyj a big slice taken out

This recipe was the result of a last-minute decision to co-host a neighborhood progressive dinner.  With only a few hours before the start, I had to come up with something special using ingredients I had on hand. Luckily, my freezer was stocked up with leftover nuts from holiday baking. I started with the concept of a pecan pie-type filling, using hazelnuts, then added a bit of instant coffee and some leftover bittersweet chocolate. The final tart was a hit.


Hazelnut Mocha Tart

  • Servings: One 9-inch Tart
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This decadent tart is loaded with toasted hazelnuts, rich coffee and dark chocolate.


Ingredients

    Crust
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 oz.) unsalted butter, melted and cooled
  • Filling
  • 1 ½ – 2 cups roasted unsalted nuts, roughly chopped (I use hazelnuts)
  • 1 large egg
  • 1 large yolk
  • ¼ cup light brown sugar
  • ¼ cup light corn syrup
  • 2 teaspoons instant coffee
  • ¼ teaspoon salt
  • 4 Tablespoons (2 oz.) unsalted butter, melted
  • 1 Tablespoon whole milk or heavy cream
  • 2 teaspoons all-purpose flour
  • ½ teaspoon vanilla extract
  • ¼ cup bittersweet chocolate, chopped
  • Flaky sea salt
  • Lightly-sweetened whipped  heavy cream

Directions

  1. Make crust: Preheat oven to 350 degrees F. In a bowl, stir together flour, salt and melted butter. Press dough along bottom and up sides of a 9” tart pan. Place pan on a piece of aluminum foil to catch any leaking butter. Bake for 20 minutes. Cool slightly, cover crust with nuts and chill until ready to use.
  2. Make Filling: Beat together egg, yolk, sugar, corn syrup, instant coffee, and salt. Whisk in the melted butter, milk, flour and vanilla. Stir in chocolate. Pour over nuts (don’t overfill)and sprinkle with flaky sea salt. Bake for about 40 minutes until the filling is set at the edge but slightly wobbly in the center. Cool pie completely before slicing. Serve with lightly-sweetened whipped cream.

Holiday Baking Round-up

It’s December and my holiday baking is in full swing.  This week, I baked fig and orange sweet buns and made 8 dozen soon-to-be-on-the-blog hazelnut-orange cookies for the neighborhood cookie exchange (yes, orange plays a starring role in my holiday baking, as you will see below). I also picked up paper baking molds to try my hand at Panettone this weekend.  In addition to all of this baking, there’s some annual holiday treats that I would be remiss not to bake again this year…it’s tradition, after all.

A basket of Gibassier

Gibassier
Gibassier are a Christmas morning tradition in my house.  My sister and I originally discovered them during our Christmas escape to Portland in 2013.  Best consumed with a steaming coffee drink, these yeasty fists of dough are subtly flavored with olive oil and orange blossom water and studded with candied orange peel and aniseed.  Once they emerge hot from the oven, they are given a bath of clarified butter and coated with sugar, giving them a sandy crust worth licking from one’s fingers.  If I could pop one of these in my mouth every day along with my morning cuppa, life would be grand, but for the sake of my waistline, I limit baking them to once a year.

4 loaves of Stollen

Marzipan Stollen
In 2016, my sister, S, was inconsolable upon hearing I was forgoing the annual holiday Gibassier to try my hand at Christmas marzipan stollen. If this fruit-studded yeast bread didn’t pass muster, I’d receive coal in my stocking for sure.  Fortunate for me, it was a holiday triumph, the downside being that sis now expects Gibassier AND Stollen each Christmas morning.

A Plate of British Eccles Cakes

Eccles Cakes
An Eccles cake is a small, heavily spiced pastry filled with currants and candied orange peel wrapped in a flaky (rough puff) pastry.  The Eccles cake may have been created about 20 years before Dickens was even born, yet these are just the type of sweetmeat I imagine gracing Mr. Fezziwig’s overladen Christmas Eve party table. So, if you aren’t tired of candied orange peel after the Gibassier and Stollen, these may just be the ideal holiday treat for you.

Macadiamia Nut Pie

Coffee Caramel Macadamia Pie
If you aren’t planning to make figgy pudding to finish off your holiday meal, I’d like to suggest a slice of this oh-so-sinful tart as an alternative.  This pie is inspired by Hawaiian coffee-glazed macadamia nuts – a little salty, a bit sweet, with a dash of coffee to compliment the buttery richness of the nuts…all encased in a flaky pastry crust. A small slice is the ideal ending to a big holiday meal. And, no orange!

Refreshing Pink Grapefruit Tart

Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. Set this recipe aside for Easter or Mother’s Day.

A pink grapefruit tart with whipped cream and shaved white chocolate

If you want your tart a little more “pink” try adding a dash of red food coloring.  I kept mine au naturale.

What does one make for a football and dessert party? Considering the season, my schemings first turn to creamy pumpkin, crisp apple, or juicy pear – the fruits of the season. And spices…oh, there should be spices! Cinnamon and nutmeg and ginger. Ah, gingerbread. Gingerbread…and pear. Gingerbread Pear Upside Down Cake, warm and comforting; a celebration of Autumn. YES!

How I got from those thoughts to a refreshingly light pink-grapefruit tart, I haven’t a clue. Oh, but I’m so glad I did!


Refreshing Pink Grapefruit Tart

  • Servings: One 9” Tart
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Pink grapefruit transforms a citrus standard into a flavor combination that’s surprising, yet familiar. A press-in crust keeps the fuss-factor down.


Ingredients

  • 1 ⅓ cups all-purpose flour
  • 5 Tablespoons sugar
  • ½ teaspoon salt
  • 9 Tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • ⅔ cup heavy whipping cream
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons pink grapefruit zest
  • ⅔ cup pink grapefruit juice
  • Sweetened whipped cream, for garnish

Directions

  1. Preheat oven to 350⁰ F. In a medium bowl, combine flour, sugar, salt and melted butter. Pat dough on the bottom and up the sides of a 9” tart pan. Bake about 20 minutes until beginning to brown. Remove from oven and cool 30 minutes.
  2. Beat together eggs, whipping cream, sugar, salt, grapefruit zest and grapefruit juice. Pour into tart shell and bake about 30 minutes or until filling jiggles only slightly in center.
  3. Let cool on rack for 30 minutes, transfer to refrigerator and cool completely. Serve with sweetened whipped cream.

Pumpkin Spice Couronne

Pumpkin Spice Couronne – a French sweet dough ring filled with pumpkin, warming spices and toasted pecans – just in time for autumn.

A ring of pumpkin spice couronne glazed with icing

“I have Pumpkin Kringle at my desk,” she confided conspiratorially. All I could envision was an obscene mishmash of holidays that somehow culminated with a roundly obese Santa Claus in a pumpkin costume shacked underneath her desk. “Who exactly,” I wondered, “is Pumpkin Kringle?”

“You know what pumpkin kringle is, don’t you?” she inquired when I responded with a blank stare. (Ah, thank goodness, she said “what” rather than “who.” Pumpkin kringle, whatever it was, wasn’t a person at all!)

A kringle, I discovered that day, is a ring of Danish pastry dough filled with nuts or fruit, in this case pumpkin, which is baked and then iced. Racine, Wisconsin is the mecca of kringles and, hers, thanks to Trader Joe’s, was an ideal specimen of Racine’s baking prowess.

Now please don’t be confused, the recipe below is decidedly NOT a kringle. The recipe below is a Couronne, a French filled sweet bread. I only mention the kringle because it was the impetus for my foray into couronne baking this weekend. After I nibbled a bit of the kringle…okay, full confession, after I devoured two thick slices, I started dreaming about enriched yeast doughs, I started dreaming about breakfast sweet breads, I started dreaming about Paul Hollywood’s apricot couronne (which I’ve been meaning to make!), I started dreaming about pumpkin spice season (now!) and well…this just happened.

There’s really nothing more lovely than hand-kneading a supple enriched yeast dough.  I love the texture of it under the heel of my hand, which is a good thing since my Kitchen Aid Pro Mixer died last week.


Pumpkin Spice Couronne

  • Servings: One Couronne
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A rich French sweet bread filled with pumpkin, spices and toasted pecans.


Ingredients

    Dough
  • 2 cups strong white bread flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 ½ teaspoons fast-rising yeast
  • 4 tablespoons unsalted butter, softened
  • ½ cup plus 1 Tablespoon full-fat milk
  • 1 large egg, beaten
  • Filling
  • 2 Tablespoons unsalted butter
  • 1 cup lightly-packed brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 Tablespoon white bread flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground clove
  • ⅛ teaspoon salt
  • Zest from ½ of an orange
  • ½ teaspoon vanilla
  • ½ cup toasted chopped pecans, plus more for topping
  • Glaze
  • ⅓ cup apricot jam
  • ½ cup powdered sugar

Directions


1. Place the flour in a large bowl. Add the salt to one side and the yeast on the other (salt can slow yeasts reaction so keep them separate in the beginning). Add the butter, milk and egg and stir to combine.
2. Transfer the dough to a lightly floured surface and knead for about 6-7 minutes until the dough is smooth and supple. Place dough in a lightly oiled bowl, cover with a towel and let rise until at least doubled in size (1-2 hours).
3. Meanwhile, make the filling. In a medium saucepan, combine butter and brown sugar and heat over medium heat until melted. Add puree, flour, cinnamon, ginger nutmeg, clove and salt and stir over medium heat until mixture is thick and sticks to the spoon. Remove from heat; add orange zest, vanilla and pecans. Set aside.
4. Line a baking sheet with parchment or a silicone mat. Turn the dough onto a lightly floured surface. Gently roll the dough into a rectangle, 13” x 10”. Spread the pumpkin filling evenly over the dough to the edges. From the long end, roll up the dough tightly, jelly-roll style. Roll it back and forth lightly to seal the edge.
5. Cut the dough in half lengthwise, leaving it joined just at one end – like a pair of legs. Twist the two dough lengths together, somewhat tightly and then join the ends together to form a circle. Transfer to a baking tray and cover with plastic wrap or a plastic baking bag.
6. Let proof for at least an hour or until the dough has doubled in size. Heat oven to 400 degrees. Bake for 25 minutes (internal temperature 185). Place on a wire rack to cool.
7. Heat apricot jam in the microwave for 30 seconds to 1 minute, sieve and brush over the couronne to glaze. Mix the powdered sugar with enough water to make an icing. Drizzle over the couronne and sprinkle with remaining pecans.