CHOCOLATE PEANUT BUTTER PIE with CHOCOLATE PRETZEL CRUST
This pie is such a treat, and the sweet, salty flavor combined with chocolate and peanut butter will remind you of candy. Surprise the love of your life and make this fantastic dessert tonight!
CRUST:
1½ CUPS BROKEN SMALL PRETZEL STICKS
2 TABLESPOONS PACKED BROWN SUGAR
½ CUP SEMISWEET CHOCOLATE CHIPS
2 TABLESPOONS UNSALTED BUTTER, MELTED
CHOCOLATE FILLING:
1½ CUPS SEMISWEET CHOCOLATE CHIPS
6 TABLESPOONS HEAVY CREAM
½ TEASPOON PURE VANILLA EXTRACT
PEANUT BUTTER FILLING:
⅔ CUP GRANULATED SUGAR
2 TABLESPOONS CORNSTARCH
1⅓ CUPS MILK
2 LARGE EGG YOLKS
½ CUP CREAMY PEANUT BUTTER
1 TEASPOON PURE VANILLA EXTRACT
TO ASSEMBLE:
1 CUP HEAVY CREAM
2 TABLESPOONS CONFECTIONERS’ SUGAR
MAKES 1 (9-INCH) PIE
MAKE THE CRUST: Preheat the oven to 375°F.
Place the pretzels in a zip-top bag. Crush the pretzel sticks to form even, coarse crumbs. Pour the pretzel crumbs into a small bowl. Stir in the brown sugar, chocolate chips, and butter. Spoon the pretzel mixture into a 9-inch pie pan. Use the back of the spoon to pack lightly. Bake for 10 minutes. Set aside and allow to cool completely.
MAKE THE CHOCOLATE FILLING: Combine the chocolate chips and cream in a small microwave-safe glass bowl. Microwave on high for 60 to 90 seconds, or until the cream comes to a boil, stirring midway through. Stir until the chocolate chips are melted and the mixture is smooth. Stir in the vanilla. Set aside.
MAKE THE PEANUT BUTTER FILLING: Whisk together the granulated sugar and cornstarch in a 2-quart saucepan. (Whisking until the two are blended together helps avoid lumps.) Whisk together the milk and egg yolks in a small bowl. Pour the milk–egg yolk mixture into the sugar mixture in the saucepan and whisk until combined. Cook over medium heat, whisking continuously, until the mixture begins to thicken and comes to a boil. Continue to cook, whisking continuously, for 1 minute. Remove from the heat and stir in the peanut butter and vanilla.
ASSEMBLE THE PIE: Spoon about ⅓ cup of the chocolate filling into a small microwave-safe glass bowl, cover, and set aside. Spoon the remaining chocolate filling into the crust, using the back of a spoon to smooth it gently to cover the crust. Spoon the peanut butter filling evenly over the chocolate filling, using the back of a spoon to smooth it gently. Cover the pie lightly with plastic wrap, pressing very gently so the plastic touches the peanut butter filling. Refrigerate for at least 1 hour, or until the filling is chilled and set, or overnight. (If chilling overnight, cover and refrigerate the reserved chocolate filling as well.)
Gently lift the plastic off the pie. Beat the cream in a small, deep bowl, using a handheld electric mixer at medium speed, until the cream is frothy. Gradually beat in the confectioners’ sugar and continue beating until stiff peaks form. Pipe or dollop the whipped cream over the pie in a decorative fashion.
Microwave the reserved chocolate filling on high for 30 seconds, or until warm and the chocolate flows easily from the tip of a spoon, stirring midway through. Spoon the warm chocolate into a zip-top bag and seal. Snip one corner off the bag and drizzle the melted chocolate decoratively over the pie.
Store leftover pie in the refrigerator for up to 3 days.
A rolling pin or the flat edge of a meat tenderizer are both convenient tools to use to crush the pretzels into crumbs.
One 12-ounce package of semisweet chocolate chips will give the amount of chips needed for this pie.
To make two (4¼-inch) individual pies, cut all the ingredient quantities in half and use a 6-ounce package of chocolate chips. Prepare as directed, spreading the crust evenly over the bottom of two individual (4¼ x 1½-inch) pie pans. Bake for 10 minutes. Assemble the pies as directed, dividing the fillings and toppings evenly between the two crusts.
If desired, omit the whipped cream and substitute frozen whipped topping, thawed.
If desired, add chopped chocolate peanut butter cup candies as a garnish on top of the pie.
To prepare the crust in a food processor, place the pretzels in the work bowl of a food processor and pulse until coarsely chopped, then add the brown sugar, chocolate chips, and melted butter and pulse quickly to combine. (Yes, the chocolate chips are chopped when preparing the crust in a food processor, but are not chopped when stirred together. It is not a problem, for the chips melt when the crust is baked.)
Nothing says summer like fresh peaches and blueberries. Your friends will think you are a trained pastry chef, and you won’t be stressed preparing this simple yet elegant fruit galette, a type of freeform tart.
1¼ CUPS ALL-PURPOSE FLOUR
¼ CUP GRANULATED SUGAR
¼ TEASPOON TABLE SALT
8 TABLESPOONS (1 STICK) COLD UNSALTED BUTTER, CUT INTO SMALL CUBES
¼ CUP ICE WATER
3 LARGE FRESH PEACHES, PEELED, PITTED, AND THINLY SLICED
1 CUP FRESH BLUEBERRIES
¼ CUP PACKED BROWN SUGAR
½ TEASPOON GROUND CINNAMON
SERVES 6
Place the flour, granulated sugar, and salt in the work bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is evenly cut into the mixture and it resembles coarse crumbs. Sprinkle with the ice water and continue to pulse just until the mixture comes together into a ball. Do not overwork. Gather the dough into a ball and flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place the prepared crust on a lightly floured work surface and roll it to form a 12-inch circle. Carefully place the dough on the prepared baking sheet.
Combine the peaches and blueberries in a medium bowl. Toss with the brown sugar and cinnamon. Mound the peach mixture in the center of the dough, leaving 2 inches around the border. Fold the edges up and overlap around the peaches.
Bake for 45 to 50 minutes, or until the crust is golden and the peaches are bubbling. Let cool for 15 to 20 minutes before serving.
TIPS:
This can be made a few hours ahead and served at room temperature or warmed in the oven.
Hungering for peaches in the dead of winter? Substitute 1 (16-ounce) package frozen, sliced peaches and 1 cup frozen blueberries for fresh ingredients. No need to thaw the fruit.
These Berry-Almond Tarts for Two are a feast for your eyes and for your palate.
CRUST:
⅓ CUP ALL-PURPOSE FLOUR
2 TABLESPOONS SLICED ALMONDS, TOASTED
1 TABLESPOON GRANULATED SUGAR
DASH OF TABLE SALT
2 TABLESPOONS COLD UNSALTED BUTTER, CUT INTO SMALL PIECES
2 TO 3 TEASPOONS ICE WATER
FILLING:
3 OUNCES CREAM CHEESE, SOFTENED
2 TABLESPOONS SOUR CREAM
2 TABLESPOONS GRANULATED SUGAR
¼ TEASPOON PURE ALMOND EXTRACT
1 CUP FRESH SLICED STRAWBERRIES, RASPBERRIES, BLUEBERRIES, OR A COMBINATION
2 TABLESPOONS STRAWBERRY OR SEEDLESS RASPBERRY PRESERVES
2 TABLESPOONS SLICED ALMONDS, TOASTED
SERVES 2
MAKE THE CRUST: Place the flour, almonds, sugar, and salt in the work bowl of a food processor and process until the almonds are finely chopped. Add the butter and pulse until the butter is evenly cut into the mixture and the mixture resembles coarse crumbs. Sprinkle with 2 teaspoons of the ice water and continue to pulse just until the mixture comes together into a ball. Do not overwork. If the dough is still dry, add additional ice water ½ teaspoon at a time, until the dough holds together. Wrap the dough in plastic wrap and refrigerate for several hours or overnight.
Preheat the oven to 375°F.
Place the prepared crust on a lightly floured work surface and roll it very thin, about ⅛ inch thick. Cut two circles, each about 5½ to 6 inches in diameter. (To make a guide, invert a tart pan, about 4½ x ¾ inch, on the dough to estimate the needed size. With the tip of a sharp knife, trace about ¾ inch outside the edge of the tart pan.) Gently lift up one crust circle using a pancake turner and place it in a tart pan. Use your fingertips to flatten the crust, covering the bottom and sides of the tart pan. Repeat with the second circle. (If necessary, reroll scraps to cut the circle for the second tart pan.) Using the tines of a fork, prick the crusts evenly all over. Bake for 11 to 12 minutes, or until the crusts are set and very lightly golden in color. Place on a wire rack and allow to cool completely.
MEANWHILE, MAKE THE FILLING: Beat together the cream cheese, sour cream, sugar, and almond extract in a small bowl, using a handheld electric mixer at medium speed, until smooth. Divide the filling evenly between the crusts. Spread evenly to fill each crust.
Spoon the preserves into a small microwave-safe glass bowl. Microwave on high for 30 seconds, or until the preserves are melted. Slowly spoon the preserves over the berries, covering completely. Garnish with almonds.
Serve immediately or cover and refrigerate for up to 2 days.
TIPS:
Toast ¼ cup almonds so you can use 2 tablespoons for the crust and 2 tablespoons for the garnish. Toasting the almonds intensifies their flavor. To toast the almonds, spread the almonds in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until golden.
Use your favorite berries or choose a variety of raspberries, blueberries, and blackberries. If you choose strawberries, choose small berries or halve or slice larger berries.
CHOCOLATE CHOCOLATE CHIP COOKIES
We believe that every newlywed couple needs to own a cookie jar. Vintage cookie jars bring back nostalgic memories and can be purchased at thrift stores and flea markets. Invest in a cookie jar that is sure to become a family heirloom for years to come, and then christen your new purchase with a batch of these Chocolate Chocolate Chip Cookies.
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, SOFTENED
½ CUP GRANULATED SUGAR
½ CUP PACKED BROWN SUGAR
1 LARGE EGG
1 TEASPOON PURE VANILLA EXTRACT
1 CUP ALL-PURPOSE FLOUR
⅓ CUP UNSWEETENED COCOA POWDER
1 TEASPOON BAKING SODA
¼ TEASPOON TABLE SALT
1 CUP SEMISWEET CHOCOLATE CHIPS
MAKES 24 COOKIES
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Beat together the butter, granulated sugar, and brown sugar in a large bowl, using a handheld electric mixer at medium-high speed, until the mixture is light and fluffy. Beat in the egg and vanilla.
Whisk together the flour, cocoa, baking soda, and salt in a small bowl. Add to the butter mixture and mix until just combined. (Do not overmix.) Stir in the chocolate chips.
Use a cookie scoop to drop heaping tablespoons of the cookie dough about 2 inches apart onto the prepared baking sheets. Bake for 9 to 11 minutes or until set. (Do not overbake.) Let cool for 1 minute, then transfer to a wire rack to cool completely.
TIPS:
Replace the semisweet chocolate chips with white chocolate chips, peanut butter chips, or mint-flavored chips.
Add ½ cup toasted chopped pecans to the cookies, stirring in the nuts when you add the chocolate chips. Toasting the pecans intensifies their flavor. To toast the pecans, spread the pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until golden.
A wonderful way to “smother” your spouse with love. Brownies that are oozing with caramel will make any occasion romantic.
12 TABLESPOONS (1½ STICKS) UNSALTED BUTTER
1½ CUPS GRANULATED SUGAR
3 LARGE EGGS, BEATEN
2 TEASPOONS PURE VANILLA EXTRACT
½ TEASPOON TABLE SALT
½ TEASPOON BAKING POWDER
1 CUP ALL-PURPOSE FLOUR
½ CUP UNSWEETENED COCOA POWDER
½ CUP PECAN PIECES, TOASTED
1 (11-OUNCE) PACKAGE CARAMEL BITS
⅓ CUP HEAVY CREAM OR HALF-AND-HALF
MAKES 16 (2-INCH) BROWNIES
Preheat the oven to 350°F. Line an 8 x 8 x 2-inch baking pan with nonstick aluminum foil or parchment paper. Spray the bottom only with nonstick spray.
Melt the butter in a 4-quart saucepan over medium-high heat. Remove from the heat and stir in the sugar. Allow to cool slightly.
Add the eggs and vanilla and stir until blended. Stir in the salt and baking powder. Add the flour and cocoa powder and stir until the batter is smooth, but do not overstir. Stir in the pecans.
Pour half of the batter into the prepared pan. Bake for 15 minutes.
Meanwhile, combine the caramel bits and heavy cream in a 4-cup microwave-safe glass bowl. Microwave on high for 1½ to 2 minutes, stirring in 30-second intervals, until the caramel is melted.
Pour the melted caramel mixture over the baked brownie. Dollop the remaining batter evenly over the top of the caramel layer to form another brownie layer. Bake for an additional 25 to 27 minutes, or until softly set. (Do not overbake; a toothpick inserted in the center will come out moist due to the caramel sauce.)
Let cool on a wire rack for at least 4 hours. Carefully lift the brownies from the pan and peel away the foil from the sides. Cut into squares with a sharp knife.
Store in an airtight container at room temperature for up to 4 days.
For easier cutting, heat the knife by placing it under very hot water and wiping it dry before cutting. Rinse the knife under very hot water several times in between cuts.
Toasting the pecans intensifies their flavor. To toast the pecans, spread the pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until golden.
If desired, omit the pecans.
This is one time when nonstick aluminum foil is needed. Allow the brownies to cool for at least 4 hours before cutting—this allows the caramel to firm up, which will cause it to stick to regular aluminum foil.
Do you like peanut butter and jelly sandwiches? These cookies capture those all-time favorite flavors and the jewel-toned red jam in the center of the cookie shines like a beautiful gem.
1 CUP CREAMY PEANUT BUTTER
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, SOFTENED
⅔ CUP PACKED BROWN SUGAR
1 LARGE EGG
1 TEASPOON PURE VANILLA EXTRACT
1⅓ CUPS ALL-PURPOSE FLOUR
1 TEASPOON BAKING SODA
½ TEASPOON TABLE SALT
¼ CUP GRANULATED SUGAR
⅓ CUP STRAWBERRY JAM (OR WHATEVER FLAVOR YOU PREFER)
MAKES ABOUT 36 COOKIES
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Beat together the peanut butter, butter, and brown sugar in a large bowl, using a handheld electric mixer at medium-high speed, until the mixture is light and fluffy. Beat in the egg and vanilla.
Whisk together the flour, baking soda, and salt in a small bowl. Add to the butter mixture and mix until just combined. (Do not overmix.) Cover and refrigerate the dough for 1 hour, or until chilled.
Pour the granulated sugar into a shallow bowl. Shape the dough into 1-inch balls using about 1 tablespoon of dough for each. Roll each ball in the granulated sugar. Place the dough balls about 2 inches apart on the prepared baking sheets. Using the end of a wooden spoon dipped in the sugar, indent the center of each ball, making a circle about ½ inch in diameter and ¾ inch deep.
Bake for 10 to 12 minutes, or until just set and very lightly golden brown. Transfer to a wire rack and let cool completely.
Just before serving, spoon the jam into a small microwave-safe glass cup or bowl. Microwave on high for 20 to 30 seconds, or until melted.
Spoon about ½ teaspoon of the hot jam into the indentation in each cookie.
TIPS:
To maintain the best texture, melt the jam and fill the cookies just before serving. Store unfilled cookies in an airtight container at room temperature for up to 3 days.
