Friday, June 3, 2011
Recipe Edition: Peanut Butter Mousse Cake
If you have been following Modestly Fashioned for a while, you are well aware that one of my other great passions is cooking. I learned how to cook in college when I got my own apartment and since then I have dreamed of days of cooking elaborate Shabbos meals for my husband, simple nightly dinners, and baking just for the heck of it. I have been known to cook a ton of cookies and give them to friends just for the heck of it:) Sometimes on Fridays, if we are hosting big meals, I am in the kitchen for 6-7 hours at a time, and although sometimes I fear that I won't finish before Shabbos starts, it all seems to come together.
I have decided to add a 'Recipe Edition' feature to MF. Feel free to tell me what you think of this:) I am going to try to put all types of recipes here, from fancy schmancy Shabbos food, to what we ate for last night's dinner. If you have any requests for what type of recipes you would like to see, let me know!
This first recipe is a dessert that I made for a Shabbos dinner meal that D and I are hosting tonight for our sweet friends A & Y. It looks super fancy but it was actually quite easy to make!
*2 cups chocolate sandwich cookie crumbs or chocolate wafer crumbs (I used a food processor to make the cookies into crumbs)
*1/2 cup peanuts, chopped (I bought peanut halves and used to food processor to chop them)
*1/4 cup sugar
*2 Tbsp margarine, melted (I used SmartBalance in a tub and didn't melt it)
*1 3/4 cups pareve whipping cream (I used Rich's Whip)
*2 cups creamy peanut butter
*2 (8 oz.) tubs tofutti cream cheese, softened (this is pareve)
*2 cups icing (confectioner's/powdered) sugar
*2 Tbsp vanilla extract
*1/4 cup sugar
*1/4 cup pareve whipping cream (Rich's Whip)
*1 cup semi-sweet chocolate chips
*1/2 cup peanuts, chopped, to garnish
Preheat oven to 350 degrees.
In a large bowl, combine cookie crumbs, peanuts, 1/4 cup sugar and melted margarine. (I did all of this in my food processor). Press into a 10-inch springform pan. (I don't have a springform pan, so I put mine in a pyrex pie dish.) Bake for 15 minutes. Cool. Set aside.
Using an electric or hand-held mixer, beat the whipping cream until stiff. (I used an immersion blender with a whisk attachment.) Set aside.
In another mixing bowl, beat together peanut butter and tofutti cream cheese until smooth. Stir in icing sugar and vanilla, mixing well. Gently fold in beaten whipping cream, a quarter at a time. Pour into baked crust. Refrigerate until set approximately 2 hours. (I refrigerated it overnight.)
In a medium-sized saucepan, combine sugar and whipping cream. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate chips. Stir until melted and smooth. Remove cake from refrigerator. Spread topping evenly over filling. Garnish with peanuts. Refrigerate until cold. Serve chilled.
If you make it let me know what you think:)