TWD: Peanut Butter Torte

May 7, 2008 at 12:27 am | Posted in Blog Event, Chocolate, Dessert, Peanut Butter, Tuesdays with Dorie | 14 Comments

I feel like I’m going cross-eyed with how busy I’ve been.  Have I mentioned how much I hate being busy?  Ok, I did go out to dinner last night and that was fun even though it added to my overstuffed schedule it was an enjoyable break from the craziness and drunkenness of the last week.  I got to see blog-a-phobe KT and fellow TWD-er Beth (if CB would just move her butt to MA I would have seen her too).  Then today at work my boss was whining that in the last week since I got my new work comp I haven’t been able to get 2 weeks of work re-input in addition to my regular workload.  Ya, that’s 3 weeks worth of work in one week.  I’m sick of him whining so I had to bring work home tonight and waste 3 hours re-doing work I’ve already done.  Damn you Quickbooks and your stupid backup failure the day before my comp died and fried my poor hard drive.

In the middle of doing work I took a break to do the one thing that relaxes me most.  I baked!  Well, that’s kinda a lie.  Sleeping relaxes me more, but we’re talking about non sleep related things.  In case you’re wondering what my #3 most relaxing thing is, I’ll tell you.  It’s chopping veggies.  Oh I love it, I could do it all day.  I’m tired and rambling can you tell?

On to the torte goodness … I love pureeing Oreos.  I did it with the TWD marshmallows and they’re just so much fun and the powder is so yummy.  You know you tasted it too.  I was a little worried that my oreo crust needed more butter, but as always Dorie knows best and after it baked it was perfect.   Then came the PB moose (hehe Moose is the best way to spell it who cares if it’s wrong).  I’ll be honest here, Dorie didn’t know best.  I tasted the mousse before adding the cream and I liked it better.  I’m all about the PB.  I skipped the ganache because my buddy Beth mentioned last night that she thought it was too much.  I think I would have to agree more chocolate would have been good for G and bad for me.  Since I’m the baker what I say goes.

My only real complaint is the waiting time.  Of course I fixed that by cooling all the steps in the freezer, which went just fine until the very end when I went to release my springform pan.  The PB filling was a wee bit frozen to the sides so there was a bit of split-age on one part (you can see it in the picture).  I’m a thinker though so I fixed that lickity split.  I just got a warm cloth and rubbed it around the edge of the pan.  Volia!  Perfect loosening.


Cupcake Hero: Marshmallow – Peanut Butter, Banana and Fluff Sammycakes aka Cuppywiches aka Cupcakes

March 29, 2008 at 1:09 am | Posted in cupcakes, Peanut Butter | 5 Comments

I love s’mores. I adore them, they’re just delightful. I heard marshmallow and thought mmm s’more cupcakes. Then cupcake hero entries started showing up in my google reader and guess what, everyone else likes s’mores just as much as I do. Time to rethink my plan of attack.

I spent up until the last day procrastinating of figuring out my new plan of attack. At first I was going to do chocolate cupcakes with marshmallow swirl and PB frosting, but then I remembered that I have a bunch of ripe bananas that were just waiting to be made …

I’ll be taking a new pic of the middle tomorrow because this one is ugg-o, but it’s late and not happening now

Turkey sandwiches are good, but they will never compare to my absolute favorite sandwich, the beloved peanut butter and banana. I don’t remember the first time I had a peanut butter and banana sandwich, but I do know that from the time I first tried them I knew they would be my friend forever (yes I’m friends with sandwiches :P). And when you think of sandwiches that involve peanut butter, second to jelly you think of fluff. Even though CB was disappointed in my change of plans because she doesn’t like bananas (little whiner) I wasn’t changing my mind.

These really reminded me of PB Banana and fluff sandwiches and I couldn’t be happier. MMMmmm

Recipes after the break

Continue Reading Cupcake Hero: Marshmallow – Peanut Butter, Banana and Fluff Sammycakes aka Cuppywiches aka Cupcakes…

Peanut Butter Kisses aka Peanut Butter Blossoms

January 23, 2008 at 4:37 pm | Posted in Chocolate, Cookies, Peanut Butter | 4 Comments

::singing:: Peanuttttt … Peanut Butter and kisses.

For the December SBGEX (yes I was that late … love you for not hating me KT) I could not decide what to make. The wonderful elfster let me ask questions, but what else do you need to know when based on the pervious questions your pick has been asked you know that they have the same baked goods philosophy you do. I’ll give you some examples of areas where we agree.

1. No Nuts, but PB, Chocolate and Cream Cheese are all good.

2. We love snickerdoodles Really though, who doesn’t? If you are crazy enough to not like them please let me know why

3. The quote that says it all and truly makes her a woman after my own heart is “I just don’t like anything that would be considered good for me in my baked goods.”

I had nothing left to ask her. I pretty much figured anything I liked there was a pretty good chance she would like too and unless she lied to me, she liked my cookies.

This is one of the many wonderful recipes at One Tiny Pink Kitchen. My cookies were probably more than 2 points each because my wonderful hubby helped shape them and made them bigger than they were supposed to be, but I used butter instead of shortening so that makes up for it. Right?

Peanut Butter Blossoms
From: Better Homes and Gardens Cookbook and adapted by One Tiny Pink Kitchen

  • 1/2 cup shortening (or butter)
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 cup eggbeaters (or 1 egg)
  • 2 tablespoons skim milk
  • 1 teaspoon vanilla
  • 1-3/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • Milk chocolate kisses or stars


1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer to a wire rack and let cool. Makes 54.

3. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


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