Peanut Butter Tart

My mom has a subscription to Martha Stewart Living, and when I'd be in town visiting (back when I lived in Chicago), I'd spend time browsing each issue's recipes. I finally got around to making a recipe that I pulled from the magazine back in 2001. It's a recipe that was never far from my mind; however, I never had a tart pan with a removable bottom, which is what you use to make the tart (though you could probably also use a spring form pan).

I made this peanut butter tart for Christmas and it was delicious. Definitely something I'd make again, though next time I'll make a few changes: I'll let the ganache cool longer so that it doesn't spread when I add the peanut butter filling, and I'll try to think of a way to make my graham cracker crust a little less crumbly. Neither of these issues took away from how delicious and easy the tart was to make, however.

My tart isn't as pretty as Martha's (no surprise there), so take a look at the link to see why I've always wanted to make it!

Special thanks to my sister-in-law, Shawn, for taking the photos when I forgot to bring my camera.

Peanut Butter Tart

Source: Martha Stewart Living, October 2001

Crust:
10 (4 3/4-by-2 1/2-inch) graham crackers, broken into pieces

6 Tbsp unsalted butter, melted

Ganache:
3 oz best-quality milk chocolate
1/2 cup heavy cream

Peanut Butter Filling:
3/4 cup creamy peanut butter
1/2 cup cream cheese (4 ounces)
1/3 cup sweetened condensed milk

3/4 cup heavy cream

Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Add butter. Pulse until thoroughly combined. Place crumbs in a tart pan with a removable bottom (I think mine is 11"). Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.

Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for five minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.

Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl. Whip cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.

Spoon mixture into prepared crust; return to the refrigerator for two hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Add whipped cream and chocolate shavings as desired.

Banana Blondies with Mini Peanut Butter Cups

You know what's nuts? You can prepare one batch of blondie mix, split it in two, add different things to each batch, and you might not even be able to tell that they are related! This is what happened to me last night. With half of the batch, I added toffee bits. The bar was chewy like a cookie. To the second batch, I added smashed banana and mini peanut butter cups and the bar was cake-like. Goes to show how versitile this dessert bar is.

Kinda like having kids, I guess.

Anyway, like I said above, these blondies are more cakelike than your traditional blondie (the expert that I am, having made my first ones last night). Not that a fork is required. Though a glass of milk might be. The banana flavor is clearly there, but the best bites are those where you get a mini peanut butter cup. Completely great.

Basic Blondies

Source: Baking Blonde

Yield: 16 bars

6-7 Tbsp butter, melted (I used 6)

1 cup brown sugar

1 egg

1 tsp vanilla extract

1/4 tsp salt

1 cup flour

1/4 tsp baking powder (optional, creates lighter blondie texture)

Ellen's additions:

1 1/2 ripe bananas, smashed
3/4 cup mini peanut butter cups (I used Trader Joe's)

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below). Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes) Cool on rack before cutting.

* I doubled the basic recipe before splitting it in two and adding my additions. I also baked in 9x9 pans, which accounts for a thinner bar.

Hershey Bar Haystacks

Here is another winner courtesy of Aimee's Adventures. I swear, that girl has so many unique, delicious recipes that are Weight Watchers compatible, it's ridiculous. These haystacks... you wouldn't even know they are "diet." They are freaking unbelieveable. Michael even pronounced last night that they are better than a similar recipe his mom makes using those fried Chinese noodles. If you're a fan of the chocolate-peanut butter combination, which - who isn't - you'll enjoy these.

But not only are these amazing tasting, they are so quick and easy to make, which makes them even more marvelous. AND, you can't feel too terrible when you eat the whole batch in one sitting because they are diet! Though, I guess if you actually are on a diet, you should feel bad about that, but we're veering off course here.

The only change I'd make to the recipe is to double the recipe (at least). If there are two of you eating these, you'll be out inside of five minutes otherwise, then you'll have to wait another 40 minutes or so for more.

Please make these. They are completely super.

Hershey Bar Haystacks

Source: Aimee's Adventures

Serves: 6

1 Cup Fiber One cereal

1 (1.5 oz.) Hershey's milk chocolate bar

1 Tbsp reduced fat peanut butter, smooth or chunky [I use smooth.]

Melt bar and peanut butter in microwave until smooth at 30-second intervals. Be careful not to burn. Stir to mix chocolate and peanut butter. Add cereal and gently toss till coated. Drop onto parchment paper making 6 pieces. Refrigerate until chocolate hardens (about 30 minutes).

Per Serving: 71 Calories; 4g Fat; 5g Dietary Fiber = 1 WW point