Culinary Concoctions by Peabody

“What is the stuff in the fridge that looks like raw cookie dough?” My husband asked with hopeful anticipation.
“It’s a Peanut Butter Torte…you’ll like it.”
And with that my husband finally got to eat something he liked…peanut butter and chocolate.
As you can see from the pictures I changed mine up a bit. First off I did not use Oreo cookies like the recipe called for, I used Mother’s Peanut Butter Gauchos…I was going for more peanut butter than chocolate on this one. I also omitted the cinnamon, nutmeg and chopped peanuts on the inside of this dish because I knew my hubby would not be going for that. And for presentation I did a couple smaller ones in mini spring forms but the one you are seeing was made using a cylinder.
The Peanut Butter Torte chosen by Elizabeth of Ugg Smell Food is extremely easy and other than the refrigeration time can be put together fairly quickly. This dessert is very rich. I really could only eat a few bites each time I went to eat it. And you know if I think it is rich, it is rich!
Be sure to check out the other TWD Peanut Butter Tortes.

Peanut Butter Torte
¼ cup unsalted peanuts
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Mother’s Peanut Butter Gaucho cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – No surprise…I used Jif
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped
Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Put the Peanut Butter Gaucho crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Fold in the mini chocolate chips.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Source: Adapted from Baking From My Home To Yours by Dorie Greenspan

One of the greatest things I learned about my husband is that camping to him was in a 4 star hotel. Score.
Now don’t get me wrong, I like the outdoors, heck, I was Forestry major my freshman year of college. But sleeping on the rocky ground vs. a mattress is really a no brainer. Tying my food up so that a bear does not come into camp vs. brunch with a mimosa..again no brainer. Washing yourself in a river where an elk was peeing earlier vs. a hot shower. No brainer. And speaking of peeing, this is pretty much the main reason I do not camp. Call it the only time when I have penis envy. I was not made to go to the bathroom outside. And no, an outhouse the smells ungodly with a spider in the corner just waiting to pounce on me is not a suitable option.
Now, I know that many people camp and love it. I know many of those people have RV’s. I would rather just spend the money on the nice hotel and drive out to see the pretty scenery during the day.
I do miss one thing about camping though and that is S’mores. The treat that I learned to love in Girl Scouts. Lucky for me, my Girl Scout troops rarely camped. Believed to come from the Girl Scout handbook in 1927 as “Some Mores” the concoction asked for “16 graham crackers, 8 bars plain chocolate (any of the good plain brands broken in two), and 16 marshmallows”. By 1940 it had involved into “4 squares plain chocolate (thin), 2 graham crackers, and one marshmallow. This recipe may be varied by using slices of apple (cut cross-wise) in place of the graham crackers; by using pineapple slices or peanut butter in place of chocolate.”
I am personally a purist. I just want the gooey marshmallow, chocolate and graham cracker…and for some reason, the cheaper the better.
So when Judy of Judy’s Gross Eats chose marshmallows as this weeks Tuesday’s with Dorie treat, I figured I would just cut out the middle man and put the S’more into the marshmallow. I have made marshmallows quite a few times. I love to make them at Christmas time to go into hot chocolate.
I have been fortunate enough that the weather has been chilly and so I made hot chocolate to enjoy with my marshmallows. If you  have never had homemade kind they really are worth it….especially in hot chocolate.
My husband and I are going camping this weekend in Portland. Granted we are camping from a four star hotel…but I’m sure will be roughing it!

Marshmallows

Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch

2 tablespoons light corn syrup

2 1/4-ounce packets unflavored gelatin

3 large egg whites, at room temperature

3/4 cup cold water

1 tablespoon pure vanilla extract

1 1/4 cups plus 1 tablespoon sugar

GETTING READY: Line a rimmed baking sheet — choose one with a rim that is 1 inch high — with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup — without stirring — until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy — don’t overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won’t fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They’ll need about 3 hours, but they can rest for 12 hours or more.

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you’ll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you’d like — into squares, rectangles or even strips (as they’re cut in France). As each piece is cut, drop it into the bowl. When you’ve got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table — it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.

STORING: Keep the marshmallows in a cool, dry place; don’t cover them closely. Stored in this way, they will keep for about 1 week — they might develop a little crust on the outside or they might get a little firmer on the inside, but they’ll still be very good.

Smores Marshmallows:

After you add in the vanilla, fold in 1/3 cup crushed graham cracker crumbs. Carefully fold in 3 ounces of melted milk chocolate. Becareful not to incorporate the chocolate into the marshamallow, you are going for more of a ribbon effect.

My husband teases that I should have a whole other website called “Ask Peabody”, for I get many an email each day asking me a variety of baking and cooking questions.
Some are quick and easy. Like, can I make this cake into a cupcake and how long should I bake them for if I can.
Some are tricky. Like, we ate at the restaurant and had this great Sea Bass with a yellow sauce. What do you think was in the sauce? Ummm, yeah, I’m going to need a little more than that.
I try and help a lot of people figure out “family” recipes that they only know the ingredients to but not the actual measurements. Sometimes I am helpful, sometimes not.
Sometimes people ask me about recipes on my blog. The really hard ones are when they ask me to remember recipes from 2 ½ years ago. My brain simply doesn’t work that well. So I have to go back and desperately try to remember what I did. I mean I have the recipe but they ask me to remember what the texture was and what not. Sometimes I just can’t.
If I think I can help, I try. If I know it wont be possible, I tell them so. Sometimes people don’t take that well. I just want to remind people I do this for free…so if I can’t help, please don’t take it out on me that I can not recreate the meal you had with your husband 16 years ago at a restaurant that no longer exists.
One woman, Michelle, whom I hope this is helping asked me a long while ago if I could help recreate a Bailey’s Irish Cream Caramel that they had bought but no longer had. Through a series of emails, I think/hope I have come somewhat close to what she was looking for. If not, it is still good.
Sorry this took forever Michelle, life has been a blur as of late.
I also made a Chocolate Bailey’s Pound Cake to go with it.
Hope this is what you were looking for.
If you have a question, feel free to “Ask Peabody”, just remember, I can only do so much.

Chocolate Bailey’s Pound Cake

½ cup unsalted butter
1 cup shortening
3 cups sugar
5 eggs
4 heaping tsp cocoa powder
1 tsp baking powder
3 cups sifted cake flour
½ tsp salt
1 cup milk
3 TBSP Bailey’s Irish Cream
1 tsp vanilla

Preheat oven to 325F. Cream the butter, shortening, and sugar well. Beat in the eggs. Sift the dry ingredients together. Beat the flour mixture, 1 part at a time, into the butter mixture, alternating with the milk, until just blended. Add the vanilla and Irish Cream and mix. Pour into a greased 8-inch tube pan lined with waxed paper(I skipped that part). Bake for 1 ½ hour.
Serves 16-20

Adapted from Mrs. Wilkes’ Boardinghouse Cookbook

Bailey’s Caramel Topping

2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
1/2 cup heavy cream plus 1 TBSP
1/8 cup Bailey’s Irish Cream plus 1 TBSP
2 TBSP unsalted butter, at room temperature

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber, 5-10 minutes. Combine Bailey’s(1/8 cup) and Cream together. Take the pan off of the heat and, standing back from the saucepan add the cream mixture and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Add in the 1 TBSP of Bailey’s and whisk until incorporated.

Adapted from Baking From My Home to Yours by Dorie Greenspan

Top cake with caramel and some whipped cream(perhaps spiked with Bailey’s).

Well, I almost didn’t get this one done. But fortunately for me Leigh of Lemon Tartlet chose a recipe that takes little time to prepare and only 13 minutes to bake. Good thing or my April Fool’s Joke would have been that I was the fool that didn’t bother to get her baking done.
The thing I love most about Tuesdays with Dorie is that I have a lot more freedom than I usually do with the Daring Bakers(though this last pick was great with variety…did you see all the different things people did!). This recipe called for bittersweet chocolate and well, I really was wanting milk chocolate, which is actually out of character for me. But milk chocolate is what I went with. You were also suppose to sprinkle finely chopped chocolate on top of the cakes. Didn’t do that either. Mine got powdered sugar and raspberry sauce(from Fran’s Chocolates).
I guess I baked mine the correct time because they were indeed gooey in the middle. You really do need to eat these right after you bake them, though I will be finding out tonight if they reheat very well.
Quick, easy and some gooey goodness.
For more gooey cakes go here.

Gooey Chocolate Cake

1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
4 ounces coarsely chopped milk chocolate,
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar
Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.
Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates.  Remove the bowl from the pan of water.
In a large bowl, whisk the eggs and yolk until homogeneous.  Add the sugar and whisk until well blended, about 2 minutes.  Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs.  Little by little, and using a light hand, stir in the melted chocolate and butter.  Divide the batter evenly among the muffin cups.

Bake the cakes for 13 minutes.  Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board.  Use a wide metal spatula to lift the cakes onto dessert plates.