Pages Menu
TwitterRssFacebook
Categories Menu

Posted in Pie and Tarts | 0 comments

Peanut Butter and Nutella Pie recipe

Peanut Butter and Nutella Pie recipe

Here is the recipe for Peanut Butter and Nutella Pie.

Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Peanut Butter and Nutella Pie sliced close up
Peanut Butter and Nutella Pie
Print Recipe
Peanut Butter and Nutella Pie
Servings
1 pie
Servings
1 pie
Ingredients
Servings: pie
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup Nutella on the top of the hardened peanut butter.
Recipe Notes

An alternative would be to use the Nutella as a base for the peanut butter.
Slice while still quite cold or frozen and serve cold.

Share this Recipe
Read More

Posted in Cake | 0 comments

Chocolate Pave Cake recipe

Chocolate Pave Cake recipe

Here is the recipe for Chocolate Pave Cake.

Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Chocolate Pave Cake plain David Lebovitz
Chocolate Pave Cake recipe
Print Recipe
Servings
1 9 in
Cook Time
35 minutes
Servings
1 9 in
Cook Time
35 minutes
Ingredients
Servings: 9 in
Instructions
  1. Preheat oven to 350F (175C)
  2. Butter the bottom and sides of a 9 inch square pan and line the bottom with parchment paper. Dust with cocoa powder and tap out the excess.
  3. In a heatproof bowl, combine the butter and both chocolates. Create a double boiler by setting the bowl over a pot of simmering water, stirring occasionally until it's melted. Remove the bowl from the heat. PRO-TIP: You do not need a lot of water for this. Just enough so it creates steam and so it does not all boil away.
  4. In a stand mixer fitted with your whip attachment, whisk together the egg yolks and 1/2 cup of sugar on high speed until it goes pale, increases in volume and it leaves a defined ribbon on the surface when you lift the whisk (about 5 minutes).
  5. Fold in the melted chocolate until fully incorporated.
  6. In a clean and dry bowl, whisk the egg whites and salt on a low speed until the form soft, wet peaks. Gradually beat in the remaining 1/2 cup of sugar and continue whisking at high speed until the whites form stiff peaks.
  7. Scrape the batter into the pan and gently smooth the top.
  8. Bake for about 35 minutes (It will still have a slight wobble on the top). Look for the cake to rise and formed a cracked top.
  9. Let cool for 15 mins.
  10. Invert the Chocolate Pave onto a plate or a cake board and remove the parchment paper. Re-invert onto your serving plate. Dust with icing sugar if you wish.
Share this Recipe
Read More

Posted in Pie and Tarts | 0 comments

Peanut Butter and Jelly Pie recipe

Peanut Butter and Jelly Pie recipe

Here is the recipe for Peanut Butter and Jelly Pie.

peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
peanut butter and jelly pie sliced Wild Side Confections Troy Swezey
Peanut Butter and Jelly Pie
Print Recipe
Servings
2 pies
Servings
2 pies
Ingredients
Servings: pies
Instructions
  1. Place a piece of parchment paper over the frozen pie crust and fill with pie weights. Bake at 425F until the crust is lightly golden brown, about 15 to 17 minutes. Remove the parchment paper and pie weights, and brush the base of the dough with egg wash. Return to the oven and bake until fully baked, about 5 minutes more. Cool completely.
  2. In the bowl of an electric mixer, whip the cream to soft peaks. Add the confectioners’ sugar and whip to medium peaks. Set aside.
  3. In the bowl of an electric mixer, cream the peanut butter, cream cheese, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add the vanilla and mix to combine.
  4. Fold the whipped cream into the peanut butter base.
  5. Pour the filling into the crust and smooth into an even layer.
  6. Refrigerate the pie until the filling is quite firm.
  7. Spread 3/4 cup jelly on the top of the hardened peanut butter.
Share this Recipe
Read More

Posted in JELL-O | 0 comments

Broken Glass JELL-O recipe

Broken Glass JELL-O recipe

Here is the recipe for Broken Glass JELL-O.

Broken Glass JELL-O
Print Recipe
Servings Prep Time
35 pieces 15 minutes
Cook Time Passive Time
15 minutes 4 hours
Servings Prep Time
35 pieces 15 minutes
Cook Time Passive Time
15 minutes 4 hours
Broken Glass JELL-O
Print Recipe
Servings Prep Time
35 pieces 15 minutes
Cook Time Passive Time
15 minutes 4 hours
Servings Prep Time
35 pieces 15 minutes
Cook Time Passive Time
15 minutes 4 hours
Ingredients
Servings: pieces
Instructions
  1. Dissolve each box of JELL-O with one cup of boiling water. Chill your mixture in the refrigerator for about four hours or until firm.
  2. Sprinkle two envelopes of Knox unflavored gelatin into 1/2 cup of cold water. When the gelatin has bloomed, dissolve by adding and gently stirring 1+1/2 cup of boiling water. Add the condensed milk and set aside to cool.
  3. Cut your firm JELL-O mixes into little squares. Place your cubes into a 9X13 pan.
  4. Pour your cooled milk mixture over your JELL-O squares and chill overnight.
Recipe Notes

Pro-Tip: Although the directions on the side of the box will say differently, just use one cup of water for the JELL-O. The JELL-O will set up firmer that way.

Share this Recipe
Read More
Social media & sharing icons powered by UltimatelySocial