Consider this set of rich desserts our guarantee that you can still bring out the kid in everyone with the likes of Peanut Butter Bread Pudding, Peanut Butter Semifreddo, Peanut Butter Torte. We’ve got sheet cakes, blondies, and brownies, too— because sometimes, we still crave the classics (when we’re not craving peanut butter).
What’s the best part of a cobbler—the sweet fruit filling or the crunchy topping? You don’t have to choose with this easy dessert that takes full advantage of the spectacular combination of apples and peanut butter. One warning: have lots of vanilla ice cream on hand.
MAKES SIX SERVINGS
7 medium tart apples, such as Granny Smith or McIntosh, peeled, cored, and thinly sliced (about 6 cups)
1/3 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 tablespoon quick-cooking tapioca
1 teaspoon ground cinnamon
6 tablespoons rolled oats (do not use steel-cut or quick-cooking oats)
1/4 cup crunchy standard peanut butter
1/4 cup packed dark brown sugar
3 tablespoons unsalted butter, at room temperature, plus additional for greasing the pan
1/2 teaspoon vanilla extract
1/4 teaspoon salt, optional
1. Position the rack in the center of the oven and preheat the oven to 375°F. Lightly butter an 8-inch baking dish; set aside.
2. Mix the apple slices, 1/3 cup granulated sugar, 2 tablespoons flour, lemon juice, tapioca, and 1/2 teaspoon cinnamon in a large bowl until the apple slices are thoroughly coated with the sugary mixture. Pour this mixture into the prepared pan, spreading it evenly to the corners.
3. Use a fork to mix the oats, peanut butter, brown sugar, butter, vanilla, the remaining 2 tablespoons granulated sugar, the remaining 2 tablespoons flour, the remaining 1/2 teaspoon cinnamon, and the salt, if using, in a medium bowl until the consistency of a crumbly muffin topping. Sprinkle this mixture evenly over the apple mixture in the pan.
4. Bake until the apple filling is bubbling and the top is lightly browned, about 45 minutes. Cool on a wire rack at least 5 minutes before serving. After the cobbler has completely cooled, it can be stored, tightly covered, in the refrigerator for up to 4 days.
To make a blueberry cobbler, use 6 cups fresh blueberries in the filling.
To make a peach cobbler, use 6 cups fresh, sliced peaches or 6 cups still-frozen peach slices in the filling; increase the quick-cooking tapioca to 2 tablespoons.
To make a pear cobbler, use about 8 ripe pears, peeled, cored, and sliced (yielding about 6 cups of slices); increase the quick-cooking tapioca to 2 tablespoons.
To make a raspberry cobbler, use 5 cups of fresh or frozen (do not thaw) raspberries in the filling; increase the sugar in the filling to 1/2 cup.
To make a strawberry rhubarb cobbler, use 3 cups sliced fresh strawberries and 3 cups fresh or frozen (do not thaw) sliced rhubarb; increase the sugar in the filling to 2/3 cup and increase the quick-cooking tapioca to 2 tablespoons.
If you like chocolate peanut butter candies, you may have found your grail: moist, delicate cupcakes with a dense peanut butter center.
MAKES 12 CUPCAKES
12 paper muffin cups
1 cup all-purpose flour
1/3 cup cocoa powder, preferably natural cocoa powder (see page 8)
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plus 3 tablespoons sugar
6 tablespoons cool unsalted butter, cut into chunks
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup milk (regular, low-fat, or nonfat)
1/2 cup creamy standard peanut butter
1. Position the rack in the center of the oven; preheat the oven to 350°F. Line a 12-indentation or two 6-indentation cupcake or muffin tins with 12 paper liners; set aside. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until uniformly colored; set aside.
2. Beat 3/4 cup sugar and the butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Beat in 1 whole egg, then 1 egg yolk (reserve the second white for later in the recipe), and the vanilla. Scrape down the sides of the bowl with a rubber spatula, then beat in 1/4 cup milk until smooth. Beat in about half the flour mixture at a very low speed, then beat in the remainder of the milk, followed by the remainder of the flour mixture. Do not beat more than 20 seconds or so after you add this last bit of flour or the cupcakes may turn tough. Fill the prepared indentations halfway full with the batter; set the remainder of the batter aside.
3. Clean and dry the beaters, then beat the peanut butter, the remaining egg white, and the remaining 3 tablespoons sugar in a small bowl until creamy and light. Roll rounded tablespoons of this mixture into loose but nonetheless cohesive balls and press each into the batter in the tin. Don’t press down until the ball touches the tin’s bottom; rather, make sure the ball is about two-thirds covered with the batter. Use the remaining batter to cover the balls and fill the tins, spreading it as necessary with a rubber spatula.
4. Bake until puffed and dry if still soft to the touch, about 25 minutes. Cool in the pan for 10 minutes, then gently rock the cupcakes back and forth to loosen them from the indentations and transfer to a wire rack to cool completely. They can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen in an airtight container or a large zip-closed bag for up to 3 months; let them come back to room temperature on a wire rack.
Stir in 1/2 cup cocoa nibs, chopped pecans, chopped roasted unsalted peanuts, or chopped walnuts with the flour.
Substitute 1 teaspoon maple or rum extract for the vanilla.
Sheet cakes are great for parties, family reunions, or potlucks. You make a large, thin cake in a jelly-roll pan, then frost it without unmolding it—here, with a yummy peanut butter frosting made with Marshmallow Fluff.
MAKES 32 SERVINGS
FOR THE CHOCOLATE PEANUT BUTTER SHEET CAKE
2 cups sugar
11/2 cups all-purpose flour, plus additional for dusting the pan
1/3 cup cocoa powder, preferably natural cocoa powder (see page 8)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy standard peanut butter
2 large eggs, at room temperature
11/2 cups buttermilk (regular or low-fat but not nonfat)
12 tablespoons (11/2 sticks) unsalted butter, melted and cooled, plus additional for greasing the pan
2 teaspoons vanilla extract
FOR THE MARSHMALLOW PEANUT BUTTER FROSTING
3/4 cup creamy standard peanut butter
1 cup Marshmallow Fluff or Marshmallow Crème (see page 10)
1/4 cup milk, preferably low-fat or nonfat
3 to 4 cups confectioners’ sugar
1. After positioning the rack in the center of the oven, preheat the oven to 350°F. Lightly butter a 13 × 17-inch jelly-roll pan on the bottom and sides; add a little flour and tilt the pan around until it has a fine dusting of flour evenly across the bottom and sides; discard any excess flour. Set the pan aside.
2. Whisk the sugar, flour, cocoa powder, cinnamon, baking soda, and salt in a medium bowl; set aside.
3. Use an electric mixer to beat the peanut butter and eggs until creamy, about 1 minute. Add the buttermilk, melted butter, and vanilla; beat until smooth. Remove the beaters and stir in the prepared flour mixture with a wooden spoon until smooth but perhaps still a little grainy—there should be no white streaks of flour visible but overheating will stretch and align the glutens and render the cake less tender. Pour this batter into the prepared jelly-roll pan.
4. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached, about 30 minutes. Place the pan on a wire rack and cool completely, about 2 hours.
5. To make the frosting, use an electric mixer on medium speed to beat the peanut butter and Marshmallow Fluff in a large bowl until smooth, about 1 minute. Beat in the milk, then scrape down the sides of the bowl and beat in the confectioners’ sugar in 1/3-cup increments until a smooth creamy frosting forms, one that can hold its shape when scooped onto a knife or icing spatula.
6. Place small dollops of the frosting all over the cake, then use an icing knife or an offset spatula to smooth the frosting evenly over the cake. Store at room temperature, lightly covered with plastic wrap, for up to 2 days. To keep the plastic wrap from sticking to the cake, you can insert several toothpicks into the cake and use them as tent poles to keep the plastic wrap off the frosting.
Add 1/4 teaspoon grated allspice, mace, or nutmeg to the batter with the cinnamon. Substitute banana, maple, or rum extracts for the vanilla in the cake batter.
Add 2/3 cup semisweet or bittersweet chocolate with the flour to the batter, or add 1/2 cup semisweet or bittersweet chocolate chips with the confectioners’ sugar to the frosting, or do both!
Add 1/2 cup chopped Heath bars, cocoa nibs, M&M Baking Bits, Reese’s Pieces, or toasted sweetened coconut to the frosting with the confectioners’ sugar.
We have a different recipe for these treats in The Ultimate Brownie Book; there, the focus is on the chocolate—just enough batter to hold the chips in place. Here, we’ve created a peanut butter lover’s paradise: a moist but still dense blondie with just enough chocolate to set the intense peanut butter off.
MAKES 24 BLONDIES
11/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt, optional
11/2 cups semisweet or bittersweet chocolate chips
8 tablespoons (1 stick) cool unsalted butter, cut into pieces, plus extra for greasing the pan
1 cup crunchy standard peanut butter
1 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs plus 1 large egg white, at room temperature
1 tablespoon vanilla extract
1. Position the rack in the center of the oven; preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking pan with butter; set aside. Whisk the flour, baking powder, and salt, if using, in a medium bowl, then stir in the chocolate chips; set aside.
2. Beat the butter and peanut butter in a large bowl with an electric mixer at medium speed until light and fluffy, about 2 minutes. Add both sugars and continue beating at medium speed until they are dissolved in the batter and the color of the batter has lightened somewhat, about 2 minutes, scraping down the sides of the bowl as necessary with a rubber spatula. Beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Beat in the egg white, then the vanilla.
3. Turn off the mixer and pour in the prepared flour mixture. Beat at very low speed, just until no flour is visible in the batter. The batter itself may still be grainy with flour, but there should be no lumps. Spread the batter into the prepared pan, taking care not to press down but using a rubber spatula to get it evenly to the pan’s corners.
4. Bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Cool in the pan for 30 minutes. Place a large cutting board over the pan, flip it and the pan upside down, and rap the pan gently to release the blondie cake in one piece. Remove the pan, then place a wire rack over the blondies and flip the whole thing again, so the blondies are now top side up on the rack. Set aside to cool completely, about 20 minutes. Cut the blondies into 24 squares, making 6 cuts the short way and 4 the long way.
5. To store, wrap each blondie in a small piece of wax paper and place them in an airtight container for up to 4 days. You can also stack the wrapped blondies in an airtight container and freeze them for up to 3 months; let them stand at room temperature, still wrapped, for at least 20 minutes to thaw.
Mix in 2/3 cup of any of the following or any combination of the following into the batter after you’ve added the flour mixture: chopped banana chips, chopped honeyroasted peanuts, chopped pecans, chopped walnuts, cocoa nibs, dried blueberries, dried cranberries, mini marshmallows, and shredded sweetened coconut.
Everyone loves bread pudding. We actually prefer it with challah or egg bread—the bread itself is lighter and takes more readily to the custard as it bakes. You can use other yeast breads but leave them unwrapped on the counter overnight so they’ll go stale and then won’t turn to mush when soaked in the egg mixture.
MAKES ONE 9 x 13-INCH PAN OF BREAD PUDDING (ABOUT 10 SERVINGS)
Unsalted butter to grease the baking pan
4 cups milk, preferably low-fat or nonfat
6 large eggs, at room temperature
3/4 cup creamy standard peanut butter
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt, optional
1/2 cup raisins
6 cups cubed day-old egg bread, preferably challah or other egg bread
1. Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9 x 13-inch baking pan and set it aside.
2. Put 1 cup milk, the eggs, peanut butter, sugar, vanilla, and salt, if using, in a large blender; blend until smooth, taking care that the peanut butter is thoroughly emulsified in the mixture. Pour into a large bowl, then whisk in the remaining 3 cups milk and the raisins. Stir in the bread, then set aside to soak for 10 minutes.
3. Pour this mixture into the prepared pan and bake until browned, puffed, and a little firm—a knife inserted into the middle of it should come out clean—about 45 minutes. Cool on a wire rack for at least 5 minutes before serving. Once completely cooled, the bread pudding can be stored, tightly covered, in the refrigerator for up to 3 days.
Substitute chopped dried bananas, chopped dried figs, dried blueberries, dried cranberries, or dried currants for the raisins.
Substitute 2/3 cup semisweet or bittersweet chocolate chips for the raisins.
Add 1/2 cup chopped roasted unsalted peanuts with the raisins.
Use any sweet “flavored” bread for the challah—hazelnut, raisin wheat, and so on.
This moist, sour cream-leavened cake is mined with a tunnel of peanut butter streusel. It’s just the thing with an after-dinner cup of coffee and a game of hearts—or the next morning, for breakfast with the newspaper.
MAKES 12 SERVINGS
Nonstick spray
3 cups all-purpose flour
11/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed dark brown sugar
2 tablespoons unsalted butter, melted and cooled
3/4 cup chunky standard peanut butter
1 teaspoon ground cinnamon
11/2 cups granulated sugar
12 tablespoons (1 stick plus 4 tablespoons) cool unsalted butter, cut into chunks
4 large eggs, at room temperature
1 cup sour cream (regular or low-fat—do not use nonfat)
2 teaspoons vanilla extract
1. Position the rack in the center of the oven; preheat the oven to 350°F. Lightly spray a 12-cup nonstick Bundt pan with nonstick spray; set aside. Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well combined; set aside.
2. To prepare the streusel filling, mix the dark brown sugar and melted butter in a small bowl with a fork, then mix in the peanut butter and cinnamon until fairly smooth. Set aside.
3. Beat the granulated sugar and butter chunks in a large bowl with an electric mixer at medium speed until creamy and pale yellow, about 2 minutes. Beat in the eggs, one at a time, then scrape down the sides of the bowl and beat in the sour cream and vanilla. Turn off the beaters and add the flour mixture; beat at very low speed until smooth and light, about 1 minute.
4. Scoop out 1/4 cup of the batter and stir it into the prepared peanut butter filling.
5. Pour about two-thirds of the remaining batter into the prepared Bundt pan, smoothing it evenly to the sides with a rubber spatula. Spoon the peanut butter mixture evenly over the batter and smooth it a bit with a rubber spatula. Take care not to press down too hard, and keep the peanut butter mixture in the center of the batter and away from the sides of the pan. Top with the remaining batter, again smoothing it to the sides of the pan to cover the filling completely.
6. Bake until golden brown, until a toothpick or cake tester inserted into the center of the cake comes out with a few moist crumbs attached (so long as it doesn’t run into the filling inside), about 1 hour. Cool in the pan for 10 minutes, then upend the cake onto a wire rack, remove the pan, and cool completely. The cake can be stored at room temperature, wrapped in plastic wrap or placed in a Bundt cake safe for up to 4 days. It can also be wrapped up tightly in plastic wrap and frozen for up to 2 months; unwrap the cake and allow it to stand on a wire rack until it comes to room temperature, about 45 minutes.
You can frost this Bundt cake with any number of frostings or icings. Try the Marshmallow Peanut Butter Frosting (page 175), the Peanut Butter Frosting (page 210), the Easy Peanut Butter Icing (page 197), Easy Vanilla Glaze (page 42), Easy Chocolate Frosting (page 164), or the Chocolate Glaze (page 189).
Why have ordinary caramel corn when you can coat the popcorn with a peanut butter caramel mixture? You’ll need a candy thermometer to get the syrup to the right gooey, chewy consistency. Use fresh, air-popped popcorn for the best results.
MAKES ABOUT 1 POUND
Nonstick spray or unsalted butter for greasing the baking sheet
1 cup sugar
1/3 cup light corn syrup
1/4 cup water
2 tablespoons unsulphured molasses (see page 13)
2 tablespoons creamy standard peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
8 cups crushed popped popcorn (see Note)
1. Lightly spray or butter two large baking sheets and set them aside.
2. Mix the sugar, corn syrup, water, and molasses in a large, heavy-duty saucepan and set it over medium heat. Continue stirring until the sugar dissolves. Clip a candy thermometer to the side of the pan and cook the syrup, without stirring, until the thermometer registers 280°F (soft-crack stage—see page 25 for highaltitude candy-making tips).
3. Remove the pan from the heat and stir in the peanut butter, baking soda, and salt, if using. Be very careful: the mixture will roil up in the pan. Stir in the vanilla, then stir in the crushed popcorn. Pour the mixture out onto the prepared baking sheets, spreading it to the sides and breaking the kernels apart. Cool on a wire rack for at least 1 hour, then pour the caramel corn into resealable plastic bags and store, sealed tightly, at room temperature for up to 2 weeks.
NOTE: For the best texture, the popcorn should be crushed—do it in batches between your hands so that it does not become powdery, but so the individual kernels are broken in three or four places.
Forget about those carb-phobes. You’ll have people lining up for blocks to try this dense, decadent, and utterly wonderful cheesecake. It’s best if you make it a day ahead and then let the flavors develop in the refrigerator overnight.
MAKES ONE 9-INCH CHEESECAKE (ABOUT 16 SERVINGS)
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 tablespoons packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
24 ounces cream cheese (regular or low-fat but not nonfat)
11/3 cups granulated sugar
1 cup creamy standard peanut butter
4 large eggs, at room temperature
1/2 cup sour cream (regular or low-fat but not nonfat)
1 to 2 tablespoons vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly in aluminum foil (this will keep the water in the water bath from seeping into the batter as the cake bakes); set aside.
2. Stir the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt in a large bowl until the graham cracker crumbs are thoroughly moistened. Pour a little more than half of this mixture into the bottom of the prepared springform pan and press it all the way to the edges so that it coats the bottom of the pan. Pour the rest of the mixture around the inner seam of the pan, where the rim meets the bottom, and press the crust halfway up the sides of the pan, filling in along the bottom where necessary. Set aside.
3. Beat the cream cheese and granulated sugar in a large bowl with an electric mixer at medium speed until smooth, about 2 minutes. If you rub a small bit between your fingers, you should feel only a few sugar granules. Beat in the peanut butter. Scrape down the sides of the bowl with a rubber spatula, then beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Finally, beat in the sour cream and vanilla.
4. Taking care not to disturb the crust, pour this mixture into the prepared pan. Smooth its top with a rubber spatula. Place the springform pan in a high-sided roasting pan that’s large enough to accommodate it comfortably. Fill the pan with hot water until it comes about halfway up the outside of the springform pan.
5. Bake until the top is dry and lightly browned and the cake jiggles like a set custard when tapped, about 11/2 hours. Cool in the pan for 10 minutes, then remove the springform pan from the water bath and cool it completely to room temperature on a wire rack.
6. Remove the foil and cover the pan with plastic wrap, taking care not to press the wrap onto the surface of the cheesecake. Refrigerate overnight.
7. Unlatch the sides and transfer to a serving platter. If desired, run a long knife between the bottom of the pan and the cake, then gently slide the cake onto the serving platter.
Add 2/3 cup semisweet or bittersweet chocolate chips with the vanilla.
Make an easy apricot or grape glaze by melting 1/2 cup of jam or jelly and 2 tablespoons water in a small saucepan set over low heat. Cool this mixture, then spoon and spread it gently over the cooled cheesecake once it’s out of the pan, letting the glaze drip down the sides.
Make a fresh berry glaze by melting 1/4 cup red currant jelly with 1 tablespoon water in a medium saucepan set over low heat; stir in 2 cups blueberries, raspberries, or sliced strawberries off the heat until the berries are coated and glistening. Set aside to cool for 10 minutes, then spoon and spread this mixture on top of the cooled cheesecake once it’s out of the pan.
Make a peanut butter banana cheesecake by substituting 2 teaspoons banana extract for the vanilla. Make a glaze for the top of the cake by melting 1/4 cup white grape jelly and 1 tablespoon water in a medium saucepan set over low heat; stir in 2 ripe bananas, thinly sliced. Cool for 10 minutes, then spoon this mixture over the top of the cheesecake once it’s out of the pan.
These are traditional, airy cream puffs, light as a feather and filled with a rich peanut butter pastry cream.
MAKES 12 LARGE CREAM PUFFS
FOR THE CREAM PUFFS
1 cup water
1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the baking sheet
1 cup flour, plus additional for dusting the baking sheet
1/2 teaspoon salt
4 large eggs, at room temperature
FOR THE PEANUT BUTTER PASTRY CREAM
11/2 cups plus 2 tablespoons milk, preferably low-fat or nonfat
4 large egg yolks, at room temperature
1/2 cup sugar
5 tablespoons all-purpose flour
1/2 cup creamy standard peanut butter
2 teaspoons vanilla extract
FOR THE CHOCOLATE GLAZE
4 ounces semisweet chocolate, chopped
1/2 stick (4 tablespoons) unsalted butter, cut into chunks
1 tablespoon white or gold rum
1. To make the cream puffs, heat the water in a medium saucepan over medium heat just until it’s lukewarm, about 98°F. Add the butter and melt it in the water. Stir in the flour and salt until thick, then reduce the heat to low and continue cooking, stirring all the while, until the mixture is soft but pulls together into a ball and leaves a film around the edges of the pan, 5 to 6 minutes. The dough should not feel sticky to your fingers. Transfer this dough to a large bowl; cool for 10 minutes.
2. Use an electric mixer at medium speed to beat the eggs into the dough one at a time, adding another egg only after the one before it has been thoroughly incorporated into the dough. You should end up with a smooth, shiny dough.
3. Butter and flour a large baking sheet or line it with a silicone baking mat. Gather up about 2 tablespoons of the dough and place it on the baking sheet, shaping it something like a Ping-Pong ball. Continue making the balls until you have used all the dough. Set the baking tray aside at room temperature for 20 minutes to dry the balls somewhat. Meanwhile, position the rack in the center of the oven and preheat the oven to 375°F.
4. Bake until puffed and golden, about 35 minutes. Turn off the oven, open the door, and leave them in the oven on the baking tray for about 1 hour to dry out a bit. After that, remove the tray to a wire rack and cool the puffs completely to room temperature, about 1 more hour.
5. Meanwhile, make the peanut butter pastry cream. Heat 1/2 cup of the milk in a medium saucepan set over medium heat until small bubbles fizz along the pan’s inner rim. While the milk’s heating, whisk the egg yolks and sugar in a medium bowl until thick and pale yellow, about 2 minutes. Whisk in the flour until smooth, then whisk in the peanut butter.
6. Once the milk is hot enough, whisk about half of it into the egg yolk and peanut butter mixture. Then whisk this combined mixture back into the pan with the remaining hot milk. Turn the heat down to very low (if you’re using an electric stove, use a second burner just now set to low) and continue cooking and whisking until the mixture has thickened somewhat and can coat the back of a wooden spoon, about 2 minutes. Strain this mixture through a fine-mesh sieve into a clean medium bowl (so you can remove any bits of egg yolk that have inadvertently scrambled over the heat), then whisk in the remaining 1 cup plus 2 tablespoons milk and the vanilla. Set aside to cool at room temperature, about 20 minutes. (You can make the peanut butter pastry cream in advance; once it’s cooled, store it tightly covered in the refrigerator for up to 2 days in advance.)
7. Once the cream puffs and the pastry cream have cooled, cut the top third off each puff and set these tops aside. Scoop out any extraneous dough from the shells, then fill each with 2 to 3 tablespoons peanut butter pastry cream. Place the tops back on the cream puffs and return them to the wire rack.
8. Make an easy glaze for the cream puffs by melting the chocolate and butter in the top half of a double boiler set over medium heat, stirring constantly; or in a bowl in the microwave, heating it on high and stirring the mixture every 15 seconds. In either case, melt the chocolate and butter until half the chocolate has melted, then remove the top half of the double boiler from over the heat or the bowl from the microwave and continue stirring away from the heat until all the chocolate has melted. Set aside to cool for 5 minutes, then stir in the rum.
9. Lay wax paper across your work surface, then set the filled cream puffs on their wire rack over the wax paper. Drizzle a scant tablespoon of the chocolate glaze over each cream puff (any glaze that drips off the puffs will be caught by the wax paper). Set the puffs aside to let the glaze harden, about 15 minutes. Serve at once, or store them in a tightly sealed container at room temperature for no more than 1 day.
Flavor the pastry cream by adding 1 teaspoon maple or rum extract with the vanilla; or substitute 2 teaspoons banana extract or 1 teaspoon orange extract for the vanilla. Omit the Chocolate Glaze and top the cream puffs with the Easy Vanilla Glaze (page 42) or Orange Glaze (page 31).
Acrunchy top you have to crack open with a spoon to get to a rich peanut butter custard underneath—we ask you, is there anything better?
MAKES 4 SERVINGS
5 large egg yolks, at room temperature
1/3 cup plus 1/4 cup sugar
1 cup milk, preferably low-fat
1/2 cup creamy standard peanut butter
1. Position the rack in the center of the oven; preheat the oven to 350°F. Bring a large saucepan of water or a teapot of water to a low simmer over high heat.
2. Whisk the egg yolks and 1/3 cup of the sugar in a large bowl until creamy and pale yellow, about 2 minutes. Whisk in the milk and peanut butter until smooth and silky. Divide this mixture into 4 heat-safe custard cups or broiler-proof ramekins. Place these in a large baking pan, such as a 9 x 13-inch pan. Pour the simmering water into the baking dish, taking care not to get any water in the custards, until the water comes about halfway up the cups or ramekins.
3. Bake the custards in this water bath until lightly browned and set, about 35 minutes. Remove the pan with the custards from the oven, then carefully remove the custard cups from the pan and place them on a wire rack to cool completely. (The dish can be made up to this point up to 2 days in advance; once the custards are cool, cover them with plastic wrap and store in the refrigerator.)
4. Sprinkle 1 tablespoon of the remaining sugar evenly over each custard. Preheat the broiler and place the broiler pan about 5 inches from the heat source. Place the custards on a baking sheet and broil them until the sugar caramelizes and begins to bubble, about 3 minutes. Alternatively, you can use a kitchen blowtorch to caramelize the sugar on each custard—just make sure you get all the granules, even the ones at the sides. Place the custards in the refrigerator and chill at least 1 hour, until the custard itself is cold and the sugar coating has hardened completely. Serve each with a spoon; crack the crust open as you enjoy the pudding underneath.
Look no further for the next hit at your next family gathering, potluck, or office party: the ultimate sheet cake, a light, moist cake that’s made in a jelly-roll pan and then given a chocolate chip crunch topping.
MAKES ONE 10 x 17-INCH CAKE (ABOUT 24 SERVINGS)
31/4 cups all-purpose flour, plus additional for dusting the pan
1 tablespoon baking powder
11/2 teaspoons baking soda
1/2 teaspoon salt, optional
16 tablespoons (2 sticks) cool unsalted butter, cut into chunks, plus additional for greasing the pan
1 cup packed dark brown sugar
1/2 cup creamy standard peanut butter
1/2 cup corn syrup
4 large eggs, at room temperature
1 tablespoon vanilla extract
11/2 cups buttermilk (regular or low-fat, but not nonfat)
11/2 cups granulated sugar
1 cup crunchy standard peanut butter
2 cups semisweet chocolate chips
1. Position the rack in the center of the oven and preheat the oven to 375°F. Lightly butter and flour a 10 x 17-inch jelly-roll pan; set aside. Whisk 3 cups flour, the baking powder, baking soda, and salt, if using, in a large bowl until the baking powder and baking soda are evenly distributed in the flour; set aside.
2. Beat the butter, brown sugar, creamy peanut butter, and corn syrup in a second large bowl with an electric mixer at medium speed until creamy and smooth, about 3 minutes, scraping down the sides of the bowl a few times to make sure everything’s evenly mixed. Admittedly, this job is tough for a hand-held mixer; if you have one, occasionally turn the beaters off and use them to cut the various ingredients into each other before you continue beating.
3. Beat in the eggs, one at a time, making sure each is thoroughly incorporated before adding the next. Beat in the vanilla until smooth.
4. Beat in 1/2 cup of the buttermilk, then turn off the beaters and add a third of the prepared flour mixture. Beat at a very low speed until combined, then beat in another 1/2 cup buttermilk. Again, turn off the beaters, add about half the remaining flour mixture, and beat at a very low speed until combined. Finally, beat in the remaining buttermilk, then turn off the beaters, remove them from the batter, and stir the remaining flour mixture in with a wooden spoon or a rubber spatula, just until combined (there may be some graininess from the flour in the batter but there should be no white flour visible). Spoon and spread this mixture into the prepared jelly-roll pan, using a rubber spatula or an offset icing spatula to move it gently in all the corners and against the sides.
5. In a medium bowl, mix the granulated sugar, crunchy peanut butter, chocolate chips, and the remaining 1/4 cup flour until the consistency of a crumbly muffin topping. A fork is the best tool for this job, although you can use a whisk. Crumble this mixture evenly over the top of the batter in the pan.
6. Bake until golden and a toothpick inserted into the cake (but missing the melted chocolate chips) comes out with a few moist crumbs attached, about 30 minutes. Cool the cake in the pan on a rack for at least 20 minutes before cutting it. Once completely cooled, the cake may be wrapped in the pan with plastic wrap and stored at room temperature for up to 3 days.
Add 2/3 cup chopped dried apples, dried blueberries, dried cranberries, or dried raisins, or 1/2 cup cocoa nibs into the cake batter with the last addition of the flour.
Substitute white chocolate chips for the semisweet ones.
Add 3/4 cup chopped pecans, chopped unsalted roasted peanuts, or chopped walnuts to the topping with the chocolate chips.
Loaded with peanut butter, these cupcakes are nevertheless so light, you’ll swear they’re going to levitate off the plate. The icing only has three ingredients and it’s very spreadable—great for many other cakes, muffins, or quick-bread loaves in this book.
MAKES 18 CUPCAKES
FOR THE PEANUT BUTTER CUPCAKES
18 paper muffin cups
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy standard peanut butter
6 tablespoons cool unsalted butter, cut into chunks
1 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg plus 2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup milk, preferably low-fat or nonfat
FOR THE EASY PEANUT BUTTER ICING
3 tablespoons crunchy standard peanut butter
3 tablespoons milk, preferably low-fat or nonfat
1 cup confectioners’ sugar, or a little more depending on the day’s humidity
1. Position the rack in the center of the oven and preheat it to 350°F. Line 18 indentations in the muffin tin with the paper muffin cups; set aside. (If you don’t have an 18-cup muffin tin, use two standard 12-cup tins, filling only half of the second tin’s indentations with batter. Fill the other indentations halfway with hot water just before baking.) Whisk the flour, baking powder, and salt in a medium bowl until the baking powder and salt are evenly distributed in the flour; set aside.
2. Beat the creamy peanut butter and butter in a large bowl using an electric mixer at medium speed until light, about 2 minutes, scraping down the sides of the bowl as necessary with a rubber spatula. Beat in the brown sugar and granulated sugar until the mixture is pale brown and smooth, about 2 more minutes. Beat in the egg, egg yolks, and vanilla until silky.
3. Using the mixer at very low speed, beat in half the milk until smooth, then half the prepared flour mixture. Scrape down the sides of the bowl and beat in the remaining milk, then the remaining flour mixture, just until incorporated. Do not beat more than 30 seconds after you add the last bit of flour or the cupcakes will be tough. Divide the batter evenly among the muffin cups, filling them each about three-quarters full.
4. Bake until lightly brown and firm to the touch, about 25 minutes. A toothpick inserted into one of the cupcakes should come out with a few moist crumbs attached. Cool the cupcakes in the pans on a wire rack for 5 minutes, then remove them from the pans and continue cooling the cupcakes on the wire rack for 1 hour. They can be stored this way, unfrosted, at room temperature in a sealed bag or plastic container for up to 3 days; or they can be frozen for up to 3 months in a sealed bag or container—simply defrost them for 15 minutes on a wire rack before icing.
5. To make the Easy Peanut Butter Icing, whisk the peanut butter and milk in a large bowl until smooth. Whisk in the confectioners’ sugar in 1/4-cup increments until a smooth icing forms; you may have to add a few more tablespoons of confectioners’ sugar on a dry day. Spread about 11/2 teaspoons of the icing on each cooled cupcake just before you serve them.
Add 1 teaspoon banana, maple, or rum extract with the vanilla.
Stir 2/3 cup semisweet chocolate chips or 1/2 cup chopped nuts or chopped roasted unsalted peanuts into the batter with the second addition of the flour mixture.
Here’s the classic candy, a chocolaty cup filled with a toothy peanut butter filling. You’ll need a pastry brush to paint the melted chocolate into the cups.
MAKES 24 CANDIES
24 ounces milk chocolate, roughly chopped, or 24 ounces milk chocolate chips
24 small candy cups, preferably foil candy cups (see suppliers in the Source Guide, pages 237-38)
3/4 cup creamy standard peanut butter
1/2 cup confectioners’ sugar
2 tablespoons powdered nonfat dry milk
2 teaspoons vanilla extract
1. Place three-quarters of the chocolate in the top half of a double boiler set over about 2 inches of simmering water. If you don’t have a double boiler, put the chocolate in a large bowl that will fit securely over a large saucepan with about the same amount of simmering water. Adjust the heat so the water simmers slowly, then stir the chocolate until about half of it has melted. Remove the top half of the double boiler or the bowl from the heat—watch out for escaping steam that can burn your fingers—and add the remainder of the chopped chocolate. Continue stirring away from the heat until all the chocolate has melted. Set aside to cool until a small drop of chocolate, dripped onto your work surface, holds its shape and doesn’t run, about 5 minutes.
2. Use a small pastry brush to paint this melted milk chocolate into the foil or paper candy cups. Be generous without being sloppy—make about a 1/4-inch layer of chocolate all around the inside of the cups. As you finish them, place them on a large baking sheet. Once you’re all done, place the baking sheet and all the cups in the refrigerator to chill for 10 minutes, just so the chocolate hardens. Place the remaining chocolate in the double boiler or the bowl over the saucepan with the hot water, now removed from the burner (the hot water will keep the chocolate from setting up).
3. Meanwhile, mash the peanut butter into the confectioners’ sugar, powdered nonfat dry milk, and vanilla in a medium bowl until a grainy, somewhat dry, almost sandy paste forms. It’s not sticky, but it is stiff.
4. Once the chocolate has hardened in the cups, scoop up about 2 teaspoons of the peanut butter filling and place it in one cup, gently pressing it into place so that it forms an even filling in the cup with a fairly even top surface. Continue filling all the cups.
5. Transfer the remaining melted milk chocolate to a measuring cup with a handle and spout. Pour the chocolate over the peanut butter centers, filling the cups to the top and sealing in the filling. Alternatively, you can spoon the melted chocolate onto the cups to create even, smooth tops on them.
6. Let the cups rest at room temperature until the chocolate has set, about 3 hours. You can speed up this process by placing the cups on their baking sheet in the refrigerator for 5 minutes, then returning it to room temperature. Store the cups in an airtight container between sheets of wax paper for up to 2 weeks.
Substitute bittersweet, semisweet, or white chocolate for the milk chocolate.
Substitute 2 teaspoons grated orange zest for the vanilla in the filling.
Make a half recipe of the peanut butter filling. Place only 1 teaspoon of it in each cup, then top with 1 teaspoon grape, raspberry, or strawberry jelly, or 1 teaspoon Marshmallow Fluff or Marshmallow Crème. Be very gentle as you pour the melted chocolate onto the tops to seal these cups.
Afew years ago, the California Milk Advisory Board asked us to put together various ice cream sundaes that represent the large cities in the state. For San Diego, we came up with the concept of an ice cream burrito—and it turned into a summer hit that year. Here it is, reinterpreted with (what else?) peanut butter.
MAKES 4 DESSERT BURRITOS
4 ounces bittersweet or semisweet chocolate, chopped
1/4 creamy standard peanut butter
Four 10-inch flour tortillas
1/4 teaspoon ground cinnamon
1 quart vanilla ice cream
1. Place the chocolate in the top half of a double boiler set over about an inch of simmering water in the bottom half or in a medium bowl that fits snugly over a medium saucepan set over medium heat with about an inch of slowly simmering water. Adjust the heat so the water simmers slowly, then stir the chocolate with a heat-safe rubber spatula or a wooden spoon until half of it has melted. Remove the double boiler’s top half from the heat—be careful of escaping steam that can burn your fingers—and continue stirring until all the chocolate has melted and the mixture is smooth. Alternatively, you can melt the chocolate in a small bowl in the microwave—place it in the bowl, then heat it in 15-second increments on high until half of it has melted; after that, continue stirring it out of the microwave until all the chocolate has melted. In either case, cool the melted chocolate for 5 minutes.
2. Add the peanut butter to the chocolate and whisk until smooth.
3. Warm the tortillas by placing them between two plates (the top one inverted so that the concave surfaces of the plates face each other) and heating them in the microwave on high for 10 to 15 seconds.
4. Assemble the burritos by laying the tortillas on each of four plates. Spread about a quarter of the chocolate mixture on each tortilla (about 2 tablespoons on each). Sprinkle a pinch of cinnamon over each tortilla. Place two 1/2-cup scoops of ice cream in the center of each tortilla. Fold the burritos closed by folding them in half shut, closing the pointy ends slightly, then rolling the burritos closed. Serve at once.
You can substitute any flavor of ice cream you prefer: vanilla swirl, banana, peanut butter, chocolate, strawberry—your imagination’s the limit.
The real money must be in fudge. There’s a store selling the stuff in every tourist town across America. Or perhaps it’s just that everyone loves fudge, that chocolaty confection that used to be synonymous with the holidays and has now morphed into a vacation treat.
MAKES 16 PIECES OF FUDGE
12/3 cups whole milk
4 ounces unsweetened chocolate, roughly chopped
4 cups sugar
2 tablespoons light corn syrup
1/4 teaspoon salt, optional
2/3 cup creamy standard peanut butter
1 tablespoon vanilla extract
1. Place the milk and chocolate in a large saucepan set over very low heat. Stirring constantly, melt the chocolate in the milk, removing the pan from the heat every once in a while to keep the chocolate from scorching; continue stirring even when the pan is off the heat.
2. Stir in the sugar, corn syrup, and salt, if using. Continue cooking, stirring all the while, until the sugar has dissolved. Clip a candy thermometer to the inside of the pan without its touching the bottom and raise the heat to medium. Continue cooking, stirring frequently, until the temperature reaches 234°F (or “soft-ball stage,” as sometimes marked on the thermometer—see Note on page 25 for highaltitude tips).
3. Remove the pan from the heat at once and set it aside until the bottom of the pan is lukewarm to the touch and the thermometer registers 110°F, about 1 hour or a little more, depending on how warm your kitchen is.
4. The moment it reaches 110°F, use an electric mixer to beat in the peanut butter and vanilla. Continue beating just until the fudge loses its glossy finish and looks a little dull. Do not overbeat—it will solidify, crystallize, and become grainy. It begins to crystallize the moment it loses its sheen, so that’s the moment you want to quit beating.
5. Line a 9-inch pan with wax paper or plastic wrap and spread the fudge in the pan, smoothing it gently to the corners with a rubber spatula. Set the pan on a wire rack to cool for 20 minutes, then place it in the refrigerator and continue cooling at least 3 hours or overnight. Once the pan is completely cool, you can cover it with plastic wrap to keep the fudge from drying out.
6. Turn the pan upside down onto a cutting board and use the wax paper or plastic wrap to wiggle the fudge out of the pan. Remove the pan, peel off the wax paper or plastic wrap, and cut the fudge into sixteen pieces, making three equidistant cuts in each of two parallel directions in the block. Wrap these individual pieces in small pieces of wax paper or in candy wrappers, available at baking supply stores or from candy supply stores on the web or listed in the Source Guide (pages 237-38). Wrapped and placed in an airtight container, the pieces will stay fresh for up to 1 week.
Reduce the vanilla to 2 teaspoons and add 1 teaspoon banana, rum, or maple extract. Just before you’re done beating the fudge and ready to smooth it into the pan, beat in 1/2 cup chopped pecans, chopped honey-roasted peanuts, chopped roasted unsalted peanuts, or chopped walnuts.
Henk’s European Deli and Bakery is an excellent Dutch deli in Dallas, Texas, right down Blackwell Street from Northpark Mall. At the candy counter, master confectioner Jamie Collins makes some of the best peanut butter fudge around, and she’s been generous enough to supply her quick and easy recipe for this book.
MAKES 16 PIECES OF FUDGE
Unsalted butter for greasing the pan
1 pound confectioners’ sugar
1/2 cup evaporated milk
One (7-ounce) jar Marshmallow Fluff or Marshmallow Crème (see page 10)
1 cup creamy standard peanut butter
1. Use a small pat of butter on a piece of wax paper to grease an 8-inch-square pan; set aside.
2. Place the confectioners’ sugar and milk in a large saucepan, put it over medium-low heat, and stir until the sugar dissolves. Raise the heat to medium, clip a candy thermometer to the inside of the pan, and continue cooking, stirring occasionally, until the temperature reaches 234°F, about 4 to 5 minutes. (That temperature is often marked “soft-ball stage” on a candy thermometer—see page 25 for tips on high-altitude candy making.)
3. Remove the pan from the heat and quickly stir in the Marshmallow Fluff or Marshmallow Crème and peanut butter. Use an electric mixer at medium speed to beat the mixture until smooth. Pour into the prepared pan and smooth to the edges. Set the pan aside at room temperature until the fudge sets, 2 to 3 hours.
4. Turn the pan upside down onto a cutting board and rap it a few times to release the fudge. Remove the pan and cut the fudge into sixteen pieces. Wrap each one in a small piece of wax paper or a candy wrapper. Store the wrapped pieces in an airtight container for up to 4 days at room temperature.
Stir in 1/2 cup chopped pecans, chopped roasted unsalted peanuts, chopped skinned hazelnuts, chopped walnuts, or cocoa nibs just before you pour the mixture into the pan. Flavor the fudge with 2 teaspoons banana, maple, rum, or vanilla extract, or 1 teaspoon orange extract.
In our first book in this series, The Ultimate Ice Cream Book, there’s a recipe for peanut butter ice cream, but the emphasis there is on the silky cream, not necessarily the peanut butter. Here, we’ve put as much peanut butter into the ice cream custard as it can possibly hold. The result? One fabulous treat on a hot summer afternoon.
MAKES 1 QUART (CAN BE DOUBLED FOR HALF-GALLON ICE CREAM MAKERS)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
11/2 cups whole milk
1/2 cup creamy standard peanut butter
1 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt, optional
1. Beat the brown sugar, granulated sugar, eggs, and egg yolks in a large bowl with an electric mixer at medium speed until thick and pale yellow, about 3 minutes. Set aside.
2. Heat the milk in a medium saucepan set over medium heat, just until small bubbles pop up around the pan’s inner edge. Using the mixer at medium speed, beat about half the hot milk into the egg mixture, then beat this combined mixture back into the remaining milk in the saucepan. Reduce the heat to low and cook, stirring constantly, just until the mixture can coat the back of the spoon, about 2 minutes—that is, dip the wooden spoon in the custard, then run your finger through the custard on the spoon’s back; the custard should be thick enough that the line you create will stay dry and its borders intact even when you turn the spoon upside down or tilt it on an angle. If you want to be extra-cautious about egg safety, you can clip a candy thermometer to the side of the pan and cook the egg custard until it reaches 165°F, stirring constantly.
3. Remove the pan from the heat and whisk in the peanut butter. Strain the ice cream custard through a fine-mesh sieve into a large bowl to get rid of any bits of inadvertently scrambled egg. Stir in the heavy cream, vanilla, and salt, if using. Place the mixture in your refrigerator to chill for at least 4 hours or overnight.
4. Freeze the ice cream in an ice-cream machine according to the manufacturer’s instructions. Serve at once.
Peanut Butter and Jelly Ice Cream Soften 1/4 cup grape, raspberry, or strawberry jelly in a small saucepan set over low heat, stirring constantly. Cool for 10 minutes. Spoon or dispense the finished ice cream into a container while drizzling in the softened jelly, thereby creating ribbons of it in the ice cream.
Peanut Butter Chip Ice Cream Add 2/3 cup chocolate chips or 4 ounces semisweet or bittersweet chocolate, shaved, into the machine during the final few turns of the peanut butter ice cream.
Peanut Butter Fudge Swirl Ice Cream Spoon or dispense the finished ice cream into a container while also spooning in purchased chocolate sauce, thereby creating a swirl pattern in the ice cream.
Thanksgiving Peanut Butter Ice Cream Add 1 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg, and 1/4 teaspoon ground allspice with the vanilla. Stir 1/2 cup mini marshmallows into the ice cream during the last few turns in the machine, just as it’s finishing up.
Recently, layer cakes have become the fad in New York City. Bakeries are popping up all over town, each specializing in rich cakes with buttercream frosting. Here’s our peanut butter homage to this suddenly hip American cake—complete with a simplified buttercream-style frosting.
MAKES ONE 3-TIER LAYER CAKE (ABOUT 12 SERVINGS)
FOR THE PEANUT BUTTER LAYER CAKE
21/2 cups all-purpose flour, plus additional for dusting the pans
11/2 tablespoons baking powder
1/2 teaspoon salt, optional
3/4 cup packed light brown sugar
3/4 cup granulated sugar
8 tablespoons (1 stick) cool unsalted butter, cut into chunks, plus additional for greasing the pans
1/2 cup creamy standard peanut butter
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup milk (regular, low-fat, or nonfat)
FOR THE PEANUT BUTTER FROSTING
11/2 cups creamy standard peanut butter
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup solid vegetable shortening
3 cups confectioners’ sugar
1 tablespoon vanilla extract
2 to 3 tablespoons milk (regular, low-fat, or nonfat)
1. After positioning the rack in the center of the oven, preheat the oven to 350°F. Lightly butter and flour three 9-inch-round cake pans; set aside. Whisk the flour, baking powder, and salt, if using, in a medium bowl to get the baking powder and salt evenly distributed in the flour; set aside.
2. Beat the brown sugar, granulated sugar, butter, and peanut butter in a large bowl, using an electric mixer at medium speed, until smooth and light, about 3 minutes. Scrape down the sides of the bowl occasionally as the mixture beats to ensure the sugar’s evenly distributed in the mixture. Beat in the eggs, one at a time, then the vanilla.
3. Beat in 1/2 cup of the milk. Turn off the beaters, add half the prepared flour mixture, then beat it in at a very low speed, just until incorporated. Add the remaining 1/2 cup milk, continue beating at low speed, then add the remainder of the flour mixture, and beat just until a smooth batter forms without much graininess from the flour. Do not overbeat—simply get all the visible white from the flour incorporated without turning the batter sticky or stringy. Divide the dough evenly among the three prepared cake pans and gently spread it to the edges with a rubber spatula.
4. Bake until lightly browned and a toothpick inserted into the center of one of the cakes comes out with a few moist crumbs attached, about 30 minutes. Cool the pans on a wire rack for 10 minutes, then unmold them by placing a rack or a large cutting board over them one at a time, inverting the pan and the rack or board, tapping the cake loose, removing the pan, and then placing another rack over the cake layer so you can reinvert it top side up. Cool all the layers out of the pan on the rack until they are room temperature, about 1 hour, maybe a little longer.
5. To make the Peanut Butter Frosting, beat the peanut butter, butter, and shortening in a large bowl with an electric mixer at medium speed (using clean beaters, of course) until smooth and creamy, about 2 minutes. Beat in the confectioners’ sugar in 1/2-cup increments, then beat in the vanilla. Beat in just enough milk to make a smooth, spreadable frosting—not too much or the frosting will be runny.
6. Use a long, thin knife to slice the slightly rounded tops off the three cake layers; discard these tops or save them for the kids to munch on. Place one of the cake layers cut side up on a cake plate or decorative stand. Cut long, thin strips of wax paper and slip them under the cake layer—these will protect the cake plate from frosting smudges as you ice it. Spread about 1/4 of the frosting over the top layer with an offset icing spatula or a long thin knife, then top with a second cake layer, cut side up. Spread about 1/3 of the remaining frosting over this next layer, then top with the last cake layer, again top side up. Spread about 1/2 of the remaining frosting over the top of the cake. Use the remainder of the frosting to ice the sides of the cake—take care that you don’t drag pieces of the cake into the frosting; it may help to dip the spatula or knife in water at this point to make the frosting more spreadable. Once the cake is frosted, remove the strips of wax paper. Serve at once, or place in a cake-safe container or put a deep large-lidded container over the cake—or stick toothpicks in the cake and lightly drape plastic wrap over the whole cake to keep it moist; it should stay covered like this at room temperature for up to 2 days.
Add 1 teaspoon banana extract to the cake batter with the vanilla. Slice 2 medium bananas and arrange these decoratively over the top of the cake just before you serve it.
Slice 1 pint of ripe strawberries and lay these decoratively over the top of the cake before you serve it.
Sprinkle the top of the cake with 1/2 cup semisweet chocolate chips or 1/4 cup cocoa nibs.
Shave 2 ounces of semisweet or bittersweet chocolate with a cheese plane or through the holes of a box grater; sprinkle some of these shavings on the frosting between each layer of cake, then sprinkle the rest of the shavings over the top and sides of the cake.
Sprinkle 1 cup sweetened shredded coconut over the top and sides of the frosted cake.
Here’s a peanut butter take on a great American pie: a creamy, pudding-like filling under an airy meringue. For an easier recipe, simply use a storebought pie shell, baked as directed on the package’s instructions.
MAKES ONE 9-INCH PIE (ABOUT 8 SERVINGS)
FOR THE CRUST
1 cup all-purpose flour, plus additional for dusting
1/4 teaspoon salt
1/3 cup plus 1 tablespoon solid vegetable shortening
1/4 teaspoon apple cider vinegar
3 to 5 tablespoons cold water
FOR THE FILLING AND MERINGUE
4 large eggs, separated, at room temperature
3/4 cup creamy standard peanut butter
2 teaspoons vanilla extract
21/2 cups milk, preferably low-fat or nonfat
1/2 cup plus 1/3 cup sugar
1/4 cup powdered nonfat dry milk
3 tablespoons cornstarch
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1. Position the rack in the center of the oven and preheat the oven to 400°F.
2. To make the piecrust, mix the flour and salt in a medium bowl. Cut in the shortening with a pastry cutter or a fork until the mixture resembles very coarse meal. Sprinkle on the vinegar, then add the water in 1-tablespoon increments, stirring each in with a fork until a dough begins to form. Do not make this dough too wet—you just want it to cohere.
3. Place a few drops of water on your work surface, then line it with wax paper (the water will keep the paper in place). Dust the paper lightly with flour, then turn the dough onto the wax paper. Gather the dough into a ball, then dust both it and your rolling pin with flour. Roll the pastry crust to a circle about 10 inches in diameter. If you hold a 9-inch pie plate over it, you can tell if it’s big enough to cover the bottom and come up the sides. Gently peel the wax paper and the dough together off your work surface, then invert them into the pie plate, centering the crust in the plate. Peel off the wax paper, then push the dough down to fill the plate. Cut off the ragged edges so the crust is even with the top of the plate; if desired, crimp the edge into a decorative pattern, or press down into the top edge with a fork to create a pattern. Line the piecrust with nonstick aluminum foil, then fill it with pie weights or dried beans. Bake until golden and firm, 6 to 8 minutes. Cool on a wire rack for 10 minutes, then pull off the foil and weights and continue cooling for 20 minutes. (If you used beans, they are no longer good for cooking but can be used again and again to bake pie and tart crusts in this manner.) Maintain the oven’s temperature.
4. To make the filling, whisk the egg yolks, peanut butter, and vanilla in a medium bowl until fairly smooth; set aside.
5. Clean and dry the whisk, then whisk the milk, 1/3 cup sugar, and the powdered nonfat milk in a medium saucepan set over medium heat. Whisk in the cornstarch and continue cooking, whisking all the while, until the mixture comes to a very low simmer and thickens considerably.
6. Whisk about a third of this milk mixture into the egg yolk mixture, then whisk that combined mixture back into the milk mixture remaining in the saucepan. Cook over very low heat, whisking all the while, for 1 minute, or just until the first bubbles of a simmer appear. Pour into the prepared pie shell and set aside on a wire rack to cool.
7. Meanwhile, beat the egg whites, cream of tartar, and salt in a large bowl with an electric mixer at high speed, until foamy. Continue beating at high speed until soft peaks form. Beat in the remaining 1/2 cup sugar in four additions, scraping down the bowl after each. Continue beating at high speed until glossy, droopy, smooth peaks form right in the place where you lift the turned-off beaters out of the mixture. Use a rubber spatula to mound this meringue topping over the pie filling, sealing it all the way around against the piecrust by pressing down with the spatula or using your cleaned fingers. Make sure the meringue has no gaping holes in the top, but work gently so as not to push down and cause it to lose its poof.
8. Bake until the meringue is lightly browned, 5 to 7 minutes. Cool the pie on a wire rack at least 20 minutes before serving. Once completely cooled, the pie may be wrapped loosely with plastic wrap and stored in the refrigerator for up to 2 days.
Thinly slice 1 ripe banana, then lay these slices in the baked pie shell before pouring in the peanut butter filling.
Make half a recipe of the Easy Grape Jelly Sauce (page 225); spoon this into the baked pie shell before pouring in the peanut butter filling.
Melt 2 ounces of chopped semisweet or bittersweet in a small bowl in the microwave on high, stirring it after every 15-second increment until half the chocolate has melted. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes, then paint this melted chocolate into the baked pie shell. Set aside for 10 minutes to harden somewhat before pouring in the prepared pie filling.
Most recipes for peanut butter mousse involve a beaten mixture of cream cheese and confectioners’ sugar—an easy take, no doubt—but why not treat yourself to the real thing once in a while? Since this creamy mousse is prepared the traditional way (that is, with raw egg whites), use only organic eggs, or better still, use pasteurized eggs in their shells.
MAKES 8 SERVINGS
One 1/4-ounce envelope unflavored gelatin
1/4 cup cool water
4 large eggs, separated, at room temperature
1 cup heavy cream
2/3 cup sugar
1/4 cup white or gold rum
1 cup creamy standard peanut butter
1 tablespoon vanilla extract
1. Sprinkle the gelatin over the water in a small bowl or teacup; set aside to soften for 5 minutes.
2. Meanwhile, beat the egg whites in a large bowl with an electric mixer at high speed until soft, droopy peaks form; set aside.
3. Clean and dry the beaters. Beat the cream in a cold medium bowl until it’s whipped, light, and soft, with delicate peaks, about 2 minutes. Set aside. Clean and dry the beaters again.
4. Place the egg yolks and sugar in a bowl that will fit securely over a saucepan that has about 2 inches of simmering water in it. Reduce the heat so the water simmers slowly and begin beating the mixture with an electric mixer at medium speed until the sugar dissolves, about 1 minute (be careful of the electric cord around the heating element and the simmering water). Add the rum and continue beating over the simmering water until very thick, so thick in fact that the mixture, when dribbled off the stopped beaters, makes ribbons that do not immediately dissolve back into the mixture, about 4 more minutes. Remove the bowl from the heat—be careful of escaping steam—and beat in the peanut butter and vanilla until smooth.
5. Use a rubber spatula to fold the whipped cream gently into the peanut butter mixture. Then fold in the beaten egg very gently, using long, flowing arcs to make sure the egg whites do not deflate as they are incorporated into the mousse.
6. Pour the mousse into 8 wineglasses or a 11/2- or 2-quart high-sided soufflé dish. Refrigerate until cold, for at least 4 hours; then cover the glasses or the soufflé dish with plastic wrap and store in the refrigerator until you’re ready to serve the mousse, up to 2 days after you make it.
Substitute an almond-flavored liqueur such as Amaretto, butterscotch schnapps, coconut rum, a coffee-flavored liqueur such as Kahlúa, or whisky for the white or gold rum. Reduce the sugar to 1/3 cup and add 1/3 cup honey or maple syrup with the remaining sugar.
Here’s the ultimate peanut butter sundae, an over-the-top concoction of ice cream, caramel sauce, chocolate sauce, peanut butter, and salted peanuts. Have long-handled iced-tea spoons at the ready to get every drop out of those tall parfait glasses.
MAKES 4 PARFAITS
2/3 cup crunchy standard peanut butter
1/2 cup purchased chocolate syrup (do not use hot fudge topping)
1/4 cup heavy cream
1 pint vanilla ice cream, softened for 5 minutes at room temperature
1/2 cup purchased caramel sauce
2 tablespoons chopped salted roasted peanuts
1. Mix the peanut butter and chocolate syrup in a small bowl with a fork until smooth; set aside. Whip the cream in a cold, medium bowl using an electric mixer at high speed until soft peaks form; set aside.
2. Place a small scoop (about 1 ounce or 2 tablespoons) of vanilla ice cream in the bottom of 4 parfait glasses. Top each of these scoops with 1 tablespoon caramel sauce and 1 tablespoon of the chocolate/peanut butter sauce. Place a slightly larger scoop of ice cream (about 11/2 ounces or 3 tablespoons) in each glass. Again, top these scoops in each glass with 1 tablespoon caramel sauce and 1 tablespoon of the chocolate/peanut butter sauce. Finally, top each parfait with a third scoop just like the second one (about 11/2 ounces or 3 tablespoons). Top each parfait with 2 tablespoons of the chocolate/peanut butter sauce. Dot each with about 2 tablespoons of whipped cream, then sprinkle 11/2 teaspoons peanuts, and serve at once.
Substitute strawberry ice cream topping for the caramel sauce.
Substitute any flavor of purchased ice cream, such as butter pecan, chocolate, maple, or vanilla chocolate swirl, or substitute your own Peanut Butter Ice Cream (page 208) for the vanilla ice cream.
The deep taste of caramelized sugar blends with peanut butter to make this the richest, smoothest pudding imaginable. As you “burn” the sugar, don’t let it get too brown—there’s a fine line between caramelized and bitter.
MAKES 6 SERVINGS
3/4 cup sugar
21/2 cups milk, preferably low-fat or nonfat
1 large egg plus 1 large egg yolk, at room temperature
1/2 cup creamy standard peanut butter
2 tablespoons cornstarch
1 tablespoon vanilla extract
1/2 teaspoon salt, optional
1. Place 1/2 cup sugar in a heavy, medium saucepan and set the pan over medium heat. Cook, stirring, until the sugar dissolves completely, then cook without stirring until the sugar begins to turn light brown, about 4 minutes, maybe more on a humid day.
2. Whisking all the while, slowly but deliberately pour the milk into the pan—the sugar mixture will roil up to the top of the pan and it can burn you, so keep stirring all the while to keep the boiling foam to a minimum. Continue cooking until the sugar again dissolves in the milk. Reduce the heat to very low and keep the milk mixture warm.
3. Whisk the egg, egg yolk, and the remaining 1/4 cup sugar in a large bowl until creamy and pale yellow, about 2 minutes. Whisk in the peanut butter and cornstarch until smooth.
4. Pour about half the hot milk mixture into the egg mixture, whisking all the while. Once the combined mixture is smooth, whisk it back into the hot milk mixture. Whisk in the vanilla and salt, if using. Reduce the heat to very low—if you’re using an electric stove, use a second burner just now set on low—and continue to cook just until thickened, about 1 minute, whisking all the while. Strain this mixture through a fine-mesh sieve into 6 custard cups and serve in about 15 minutes. Or cool them completely to room temperature, cover with plastic wrap, and store them in the refrigerator for up to 3 days.
NOTES: To make a richer pudding, fold 1 cup heavy cream, beaten until soft peaks form, into the pudding before you spoon it into the custard cups.
To avoid pudding skin, place a piece of plastic wrap right down on the hot custard the moment it goes into the custard cups. Refrigerate, then pull off this plastic wrap before you serve the pudding.
Peanut Butter Chocolate Pudding Melt 2 ounces unsweetened chocolate in a small bowl either placed in the top half of a double boiler set over about 1 inch of simmering water or in a small bowl placed in the microwave and heated on high, stirring after every 15-second increment. In either case, once half the chocolate has melted, continue stirring away from the heat or out of the oven until all the chocolate has melted. Cool for 5 minutes, then stir the melted chocolate into the pudding mixture right after you whisk the combined mixture back into the pan with the remaining hot milk.
Asemifreddo is a classic Italian dessert that’s like a partly frozen, marshmallowy ice cream concoction, some fantastic cross between gelato and a frozen pudding cake. (And if you fall in love with this semifreddo, check out the full complement of them in The Ultimate Frozen Dessert Book.) Plan on serving small slices of this rich delight in a little pool of chocolate sauce.
MAKES ONE 9 x 5-INCH LOAF PAN OF SEMIFREDDO (ABOUT 16 SERVINGS)
2 1/2 cups sugar
3/4 cup water
1/2 teaspoon cream of tartar
6 large egg whites, at room temperature
1/4 teaspoon salt, optional
2 cups creamy standard peanut butter
1 tablespoon vanilla extract
1 cup heavy cream
1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap so that the wrap hangs far over the edges (and will later be able to cover the semifreddo in the pan). Place this lined pan on the floor of your freezer while you make the semifreddo.
2. Stir the sugar, water, and cream of tartar in a medium saucepan set over medium heat until the sugar dissolves. Clip a candy thermometer to the inside of the pan (don’t let it touch the bottom) and continue cooking, stirring occasionally, until the temperature reaches 234°F (often marked as “soft-ball stage” on the thermometer—see page 25 for high-altitude candy-making tips).
3. While the sugar is coming up to the required temperature, place the egg whites and salt, if using, in a large bowl and beat with an electric mixer at high speed until doubled in bulk and soft peaks form in the egg whites at the place where the mixer’s turned-off blades are lifted out of it.
4. When the sugar syrup reaches 234°F, remove the pan from the heat and slowly beat this very hot syrup into the egg whites, beating all the while at medium speed but adding the sugar syrup in a thin, slow drizzle. Once all the sugar syrup has been added, continue beating until the egg white mixture glistens and the bowl is warm but no longer hot to the touch, about 5 minutes.
5. Beat in the peanut butter and vanilla. Crank the speed up to high and continue beating until the bowl is room temperature, about 10 more minutes.
6. Remove and clean the beaters. In a second bowl, preferably a well-chilled bowl, beat the cream at medium-high speed until soft peaks form.
7. Use a rubber spatula to fold the beaten cream into the peanut butter mixture. Spoon this mixture into the prepared pan in the freezer. Freeze for 1 hour, then fold the plastic wrap over the top of the pan to seal the semifreddo away from any freezer odors. Freeze at least 8 hours or overnight.
8. To serve, peel back the plastic wrap and wipe the outside of the container with warm, damp paper towels to loosen the semifreddo somewhat. Turn the pan upside down onto a serving platter and tap it a few times to get the semifreddo to come free. Remove the pan; peel off the plastic wrap. Serve at once, cutting slices of the semifreddo with a sharp knife and placing them on individual plates.
Fold 3/4 cup of any of the following or any combination of the following into the whipped cream before folding it into the semifreddo mixture: butterscotch chips, chopped pecans, chopped skinned hazelnuts, chopped walnuts, Heath Bits, M&M Baking Bits, mini chocolate chips, peanut butter chips, Reese’s Pieces, semisweet chocolate chips, shaved bittersweet chocolate, sweetened shredded coconut, or white chocolate chips.
Peanut butter gives a traditional soufflé a slightly denser texture, a little cakier and so better able to stand up to lots of chocolate sauce—or as we prefer, a jelly sauce (recipe follows).
MAKES ONE 11/2-QUART SOUFFLÉ (ABOUT 6 SERVINGS)
2 large eggs, separated, plus 2 additional egg whites, at room temperature
1/2 cup sugar, plus additional for dusting the soufflé dish
2 tablespoons unsalted butter, plus additional for greasing the soufflé dish
2 tablespoons all-purpose flour
1 cup milk, preferably low-fat or nonfat
1/2 cup plus 2 tablespoons creamy standard peanut butter
1 tablespoon vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 425°F. Lightly butter and sugar a 11/2-quart, high-sided, round soufflé dish; set aside.
2. Place 4 egg whites in a large bowl and beat them with an electric mixer at high speed until soft, droopy peaks can be made on the beaters when you turn them off and lift them out of the mixture. Set aside.
3. Clean and dry the beaters. In a medium bowl, beat the 2 egg yolks and sugar at medium speed until thick and pale yellow, until it will make satiny ribbons that do not instantly dissolve back into the mixture when the beaters are turned off and lifted up, about 3 minutes. Set aside.
4. Melt the butter in a large saucepan over medium heat, then whisk in the flour. Cook just until bubbling, about 1 minute, whisking all the while. Do not brown. Whisk in the milk in a slow, steady stream; then continue cooking over medium heat, whisking all the while, until the mixture thickens somewhat, about 2 minutes.
5. Whisk about half this hot milk mixture into the egg yolk mixture, then whisk this combined mixture back into the pan with the remaining milk mixture. Reduce the heat to very low and continue cooking, whisking constantly, until the mixture thickens and coats the back of a wooden spoon, about 2 minutes. Remove from the heat and strain through a fine-mesh sieve into a large bowl to remove any bits of egg yolk that have inadvertently scrambled. Whisk in the peanut butter and vanilla until smooth.
6. Use a rubber spatula to fold about half the beaten egg whites into this peanut butter mixture. Very gently fold in the remaining beaten egg whites, using even long strokes with the spatula to keep the egg whites from deflating. There should still be a few threads of white running through the mixture. Pour it into the prepared soufflé dish.
7. Bake for 10 minutes, then reduce the oven temperature to 400°F and continue baking until puffed and golden brown, about 20 minutes. Serve at once.
MAKES A LITTLE LESS THAN 1/2 CUP
1/2 cup grape jelly
2 tablespoons water
Place the jelly and water in a small saucepan and set it over low heat. Cook, stirring constantly, until the jelly melts and the sauce is smooth. Keep warm, covered, on the back of the stove while the soufflé bakes. Serve by spooning about 11/2 tablespoons sauce on each serving of soufflé.
In The Ultimate Brownie Book, we crafted a peanut butter brownie that’s far more traditional—a cakier brownie that stands up well in ice cream sundaes. Here, we’ve crafted a swirl brownie, a light peanut butter and cream cheese swirl in a rich chocolate brownie. Even if you’re using a nonstick baking pan, butter and flour it because this small layer will protect the chocolate batter from scorching and turning bitter as it bakes.
MAKES ABOUT 24 BROWNIES
1 cup all-purpose flour, plus additional for the baking pan
1/2 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into chunks, plus additional for the baking pan
8 ounces bittersweet or semisweet chocolate, chopped
5 ounces unsweetened chocolate, chopped
8 ounces cream cheese, softened to room temperature (do not use nonfat cream cheese)
1/2 cup creamy standard peanut butter
2 cups sugar
4 large eggs plus 3 large egg yolks, at room temperature
4 teaspoons vanilla extract
1. Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour a 9 x 13-inch baking pan; set aside. Whisk the flour, baking soda, and salt in a small bowl until the baking soda and salt is evenly distributed; set aside.
2. Place the butter and both kinds of chocolate in the top half of a double boiler set over about 1 inch of simmering water. If you don’t have a double boiler, place these ingredients in a medium bowl that will fit snugly over a medium saucepan with about the same amount of simmering water. Reduce the heat so the water simmers slowly, watch out for any escaping steam that can burn your fingers, and stir until half the butter and about half the chocolate has melted. Remove the top half of the double boiler or the bowl from the heat and continue stirring away from the heat until all the chocolate has melted and the mixture is smooth. Transfer the chocolate mixture to a large bowl and cool for 5 minutes.
3. Meanwhile, beat the cream cheese and peanut butter in a second large bowl until smooth, using an electric mixer at medium speed. Beat in 1/2 cup plus 2 tablespoons of the sugar until smooth, about 2 minutes, scraping down the sides of the bowl as necessary. Beat in 2 egg yolks and 2 teaspoons vanilla until silky and light. Set aside.
4. Clean and dry the beaters. Then beat the remaining sugar (that is, 1 cup, plus 6 tablespoons) into the chocolate mixture using the mixer at medium speed. Continue beating until very smooth and silky, about 2 minutes. Beat in the 4 whole eggs, one at a time, then beat in the remaining egg yolk and the remaining 2 teaspoons vanilla. Turn off the beaters, add the flour mixture, and beat at a very low speed just until the flour is incorporated.
5. Pour three-quarters of the chocolate mixture into the prepared pan. Gently spoon the cream cheese batter over the chocolate one in the pan, taking care to cover as much of the chocolate as you can by gently spreading the cream cheese batter with a clean rubber spatula. Dot the remaining chocolate batter in 1tablespoon increments on top of the white batter. Use a flatware knife to swirl the two batters together, sticking the knife straight down into the batters and then dragging it in curlicues around the pan.
6. Bake until a toothpick inserted into the chocolate part of the brownies comes out with a few moist crumbs attached, about 50 minutes. Cool in the pan on a wire rack until room temperature, about 1 hour. Using a knife that’s safe for nonstick bakeware, cut the brownies into 24 squares and serve. Or store the cut brownies in a plastic container between sheets of wax paper for up to 4 days.
Substitute 2 teaspoons of one of the following flavorings for the 2 teaspoons vanilla extract in the chocolate batter: banana extract, coconut extract, maple extract, or rum extract.
Stir 2/3 cup of any of the following into the flour mixture just before you add it to the chocolate batter: chopped Heath bars, chopped pecans, chopped walnuts, cocoa nibs, dried cherries, dried cranberries, or white chocolate chips.
The name of this dessert literally means “carry me up”—some think it implies “to heaven”—because it’s traditionally served as an afternoon perk-up. No wonder, what with all the sugar and coffee in it.
MAKES ONE 9 x 5-INCH LOAF PAN (ABOUT 8 SERVINGS)
3 large egg yolks, at room temperature
2/3 cup sugar
5 tablespoons all-purpose flour
2/3 cup creamy standard peanut butter
11/2 cups milk, preferably low-fat or nonfat
1 tablespoon vanilla extract
1 cup heavy cream, beaten in a medium bowl until stiff peaks form
About 30 purchased ladyfinger cookies
1/4 cup brewed espresso or strong brewed coffee, cooled and mixed with 1 tablespoon sugar in a small bowl
1. Whisk the egg yolks and sugar in a large bowl until thick and pale yellow, about 2 minutes. Whisk in the flour, then the peanut butter until smooth. Set aside.
2. Heat the milk in a medium saucepan set over medium heat until small bubbles appear along the pan’s inner rim.
3. Whisk about half this hot milk into the egg yolk mixture, then whisk this combined mixture back into the pan with the hot milk until smooth. Whisk in the vanilla and set aside to cool for 10 minutes. Fold in the whipped cream.
4. Line the sides of a 9 x 5 x 3-inch loaf pan with ladyfinger cookies, then line the bottom of the pan with the cookies, breaking them to fit as necessary. Sprinkle about half the sweetened espresso over the cookies on the bottom of the pan. Spoon half the peanut butter cream into the pan over the cookies on the bottom. Lay another batch of ladyfingers over this cream, then sprinkle these cookies with the remaining sweetened espresso. Spoon and spread the remaining peanut butter cream over these cookies. Finally, place a layer of ladyfingers over the top, pressing down very gently to get them to adhere and to compress the dessert just a little.
5. Place the pan in the refrigerator to chill at least 3 hours. Serve at once, or wrap it tightly in plastic wrap and store it in the refrigerator for up to 4 days, spooning out and serving the tiramisù at will.
Slice 2 ripe bananas; lay half the slices on top of the bottom layer of ladyfingers, then the other half on top of the middle layer in the pan.
Divide 1/2 cup mini chocolate chips between the bottom and middle layers of ladyfingers in the pan.
Omit the sugar with the espresso; instead, stir 2 tablespoons purchased chocolate syrup into the espresso.
This is a kind of American take on a Viennese dessert. You make three layers of peanut-infused meringue (that is, three layers of peanut dacquoise) and then you use a peanut butter cream to fill between them, turning the whole thing into a crunchy, creamy dessert. It’s best if it ripens in the refrigerator overnight, so plan on making it a day in advance.
MAKES ONE 4-LAYER TORTE (ABOUT 10 SERVINGS)
6 large egg whites, at room temperature
1 cup roasted unsalted peanuts
3/4 cup sugar
1 tablespoon cornstarch
8 ounces cream cheese, softened to room temperature
1 cup creamy standard peanut butter
1/2 cup heavy cream
1 cup confectioners’ sugar, plus additional for the topping
1. Place the egg whites in a large bowl and beat them with an electric mixer at high speed until doubled in volume, soft, and fluffy, about 2 minutes. Set aside.
2. Place the peanuts, sugar, and cornstarch in a food processor fitted with the chopping blade; process until finely ground, about like cornmeal. Gently fold this mixture into the beaten egg whites with a rubber spatula, taking care not to deflate the egg whites.
3. Position the racks in the top and bottom thirds of the oven; preheat the oven to 350°F. Cover two large baking sheets with parchment paper. Use an 8-inch pie plate or cake pan to trace two 8-inch circles with a pencil on each of the two sheets of parchment paper. Alternatively, cut a length of string or twine 8 inches long; hold one end down in the parchment paper and put a pencil at the other end, then use the string to draw 8-inch-diameter circles on one end of the parchment paper, then make another circle on this sheet of parchment paper and two more on the other one.
4. Put a quarter of the peanut meringue in each of the four circles and gently smooth with an offset spatula to fill the circles drawn, thereby creating four circular layers of meringue. Don’t press down and deflate the meringue. You can also put the peanut meringue in a pastry bag fitted with a 1/2-inch tip; begin at the center of each circle and squeeze out the meringue in a spiral to fill in the circle with a coil.
5. Bake until golden and firm to the touch, about 30 minutes. Switch the baking sheets around at least once during the baking to assure even heat distribution. Cool the dacquoise layers on the sheets for 10 minutes, then run a long spatula under them to release them from the parchment paper. Transfer them gently to a wire rack to cool and dry completely, about 1 hour.
6. To make the cream filling, beat the cream cheese, peanut butter, and heavy cream in a large bowl with an electric mixer at medium speed until creamy and smooth, about 2 minutes. Beat in 1 cup confectioners’ sugar in 1/4-cup increments; continue beating about 1 minute, until a smooth, rich filling forms.
7. Assemble the torte by placing one of the peanut layers on a cake plate or stand. Spoon and spread about 1/3 of the cream filling over this layer, taking care to even out any bumps in the meringue and make a flat, smooth layer of cream. Top with a second dacquoise layer, then spoon and spread about 1/2 the remaining cream filling on top of this layer as you did with the first layer. Lay a third layer on the cake and top with the remaining cream filling. Finally, top with the last meringue layer. The torte can be stored in the refrigerator for up to 3 days—cover it loosely with plastic wrap to protect it from any refrigerator odors. Right before serving, sprinkle the top layer with additional confectioners’ sugar.
Fold any of the following into the filling before you use it between the layers of the torte: 3/4 cup semisweet chocolate chips or mini chocolate chips, 2/3 cup Reese’s Pieces, 2/3 cup chopped Heath bars, or 1 ounce semisweet or bittersweet chocolate, shaved.
Think of this as a peanut version of classic pecan pie. It’s rich, sweet, and a little salty—and even has a peanut butter crust. A slice just begs for a scoop of vanilla ice cream.
MAKES ONE 9-INCH PIE (ABOUT 8 SERVINGS)
FOR THE PEANUT BUTTER CRUST
2 cups all-purpose flour, plus additional for dusting
1/3 cup solid vegetable shortening
1/2 cup creamy standard peanut butter
1/2 teaspoon apple cider vinegar
5 to 7 tablespoons very cold water
FOR THE FILLING
4 large eggs, at room temperature
11/4 cups dark corn syrup
1/2 cup sugar
6 tablespoons milk (regular, low-fat, or nonfat)
1/2 cup creamy standard peanut butter
1 tablespoon vanilla extract
1 cup chopped roasted unsalted peanuts
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Make the peanut butter crust by placing the flour in a large bowl. Use a pastry cutter or two forks to cut and press the shortening into the flour until the mixture resembles coarse meal. Then cut in the peanut butter until the mixture has a coarse, sandy texture. Add the vinegar, then 5 tablespoons of the water. Use a fork to mix until a mass begins to adhere, adding more cold water as needed to yield a fairly moist but not sticky pastry dough.
3. Sprinkle a few drops of water on your work surface, then lay a large piece of wax paper onto the work surface. Dust the wax paper with flour, then place the dough in the center. Dust the dough and a rolling pin with flour, then roll out the dough to a 12-inch circle, dusting with more flour if the dough starts to stick to the rolling pin. Pick up the wax paper with the rolled-out crust on it and invert it into a 10-inch pie plate. Position the circle so that it fits perfectly into the plate, then peel off the wax paper, gently pressing the dough into place in the pie plate. Trim the edges, or crimp them into a fluted pattern, or use a fork to make decorative marks around the edge of the crust. Set aside.
4. Whisk the eggs in a large bowl until lightly beaten, then whisk in the dark corn syrup, sugar, and milk until smooth. Whisk in the peanut butter and vanilla, then stir in the peanuts. Pour this mixture into the prepared crust.
5. Bake until the filling sets when the pie is gently shaken, about 50 minutes. If the fluted edges of the pie begin to brown too darkly, you can cover them lightly with thin strips of aluminum foil to prevent their scorching. Cool the pie on a wire rack for at least 1 hour before serving. Once completely cool, the pie can be stored in the refrigerator, covered tightly in plastic wrap, for up to 4 days.