Tag Archives: ganache

Happy 100th To Me :)

It’s my 100th post! Hooray!

Thanks to everyone that has supported me, tried out my recipes, started following me, etc. etc. It means so much to me that you guys are enjoying my recipes and blog! Hope you’ve learned a thing or two, and found at least a few new favorite recipes along the way 🙂

I had a lot of recipes in front of this one to be posted, but what’s more appropriate for a celebration than a little cake pie? Not just any ordinary pie. Peanut Butter Mousse Pie! Yum.

The original recipe is from bon appetit. I changed a couple things, added a couple things, and as I don’t have a pie plate (I know, I know) I used a spring form pan (think cheesecake pan). I didn’t think it was enough graham cracker crust to go around a pie plate anyway! So it worked out perfectly. The fun surprise is that between the peanut butter mousse and graham cracker crust is … *drum roll please* a thick and luscious layer of chocolate!

So please make this soon. I promise it’s easy. It can be made a day in advance (I actually made the crust and chocolate layer two days in advance and did the mousse layer the night before) for your convenience.

Yes, I also realize this isn’t the healthiest thing in the world. BUT like my Salted Caramel Pretzel Tart, it’s best for special occasions 🙂


Peanut Butter Mousse Pie
(Serves 8-10…depending how you slice it)

For the Crust:

7 graham crackers, coarsely broken
1/2 stick butter, melted
2 tbsp. sugar

For the Chocolate Layer:

1 1/3 c. semisweet chocolate chips
2/3 c. heavy whipping cream
1 tbsp. honey
1 tsp. vanilla extract

For the Peanut Butter Mousse:

1 c. peanut butter chips
3/4 c. heavy whipping cream plus 1 c. for whipping
2 tbsp. creamy peanut butter
1 tsp. vanilla extract
2 tbsp. sugar

For Garnish (optional):

1/4 c. semisweet chocolate chips
1/4 c. peanut butter chips

Preheat your oven to 350 degrees. Spray the bottom of a spring form pan with cooking spray.

Combine graham crackers, melted butter and 2 tablespoons of sugar in a blender or food processor. Blend until the mixture resembles wet sand. Press into the bottom of your prepared pan. Bake the crust for 10 minutes or until the crust is fragrant and lightly browned. Set aside.

Meanwhile, combine chocolate chips, whipping cream, honey and vanilla in a microwave safe bowl. Microwave in 30 second intervals on high until the chocolate softens (shouldn’t take more than 1-2 minutes total). Then stir until the mixture resembles a smooth glossy sauce. Pour over crust and spread out evenly. Freeze for 10 minutes if using right away or refrigerate at this point for up to 24 hours.

To make the mousse, combine peanut butter chips, and 3/4 cup heavy whipping cream in a microwave safe bowl. Heat in the microwave at 30 second intervals (should only take about a minute total) until the chips soften. Whisk until smooth. Whisk in peanut butter and vanilla. Cool until lukewarm.

While the chips are cooling, beat 1 cup of cream with an electric mixer with 2 tablespoons of sugar until soft peaks form (if you take the whisk attachment and stick it in the cream and flip it over, the peak top will fold over a bit; stiff peaks hold their shape). In three additions, carefully fold the peanut butter mixture into the cream. Spoon mousse over chocolate/crust and spread out until even. Chill for at least 1 hour and up to 24 hours in the fridge.

To garnish (optional), melt the chips in separate bowls in the microwave, about 30 seconds. When they soften, stir to create a smooth mixture. Dip a fork slightly in the mixture and splatter on the top! Repeat until you like the look of it. (I bet kids would like this step!) Serve and enjoy!

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Car Bombs for Dessert

I got this recipe from a fellow Komen volunteer a couple years back, now they are all over the place on foodgawker for St. Patrick’s day and the aftermath.

When I originally made them, I made regular sized cupcakes. I quickly found out I could only eat a quarter, maybe even a half, because they were so rich! These cupcakes are a Guinness chocolate cupcake with an Irish whiskey ganache center topped with Bailey’s spiked frosting.

Decadent, yes?

So this year I made them in mini form! While they were slightly more time consuming to pop the centers out to fill, the results were more worth it. The cupcakes were deliciously moist, and the leftovers are still super moist, even today!


It made about 5 dozen mini cupcakes! I brought some to work on St. Patrick’s day and made Tim take a bunch to football. Everyone absolutely loved them!

Feel free to dye the frosting Irish colors if you’d like. I just got lazy cause I worked almost every day last week! I just topped mine with some orange and green sprinkles I had around.

For the alcohol in the recipe, if you don’t think you’ll drink a whole bottle of whiskey or Bailey’s eventually, buy the nips!


Tip: Anytime you’re changing a recipe from normal muffin/cupcake size to mini (which I often do!) decrease the baking temperature to 325 and bake for 15-18 minutes.

Mini Car Bomb Cupcakes
(Makes about 5 dozen)

For the cupckes:

1 cup Guinness (drink the rest while they bake…)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream OR plain non-fat Greek yogurt (I substituted that this time and they were great!)

For the Whiskey Ganache:

8 oz. (about 1 cup) semi-sweet chocolate chips
2/3 c. heavy cream
2 tsp. Jameson

For the Bailey’s Buttercream:

2 sticks unsalted butter, room temperature
~ 4 c. confectioner’s sugar
3-4 tbsp. Bailey’s

Preheat the oven to 325 degrees. Line mini muffin tins with cupcake liners of your choice.

In a small saucepan, heat the cup of Guinness and 1 cup of butter to a simmer over medium heat. Then remove from heat and add 3/4 cup cocoa powder and whisk until smooth. The mixture gets deliciously thick! Cool slightly.

In a mixing bowl, combine the dry ingredients. In a stand mixer or another bowl, use an electric mixer to combine the eggs and sour cream or Greek yogurt until smooth. Slowly add the beer/chocolate mixture into the bowl and stir until mixed well. Then, gradually add the flour mixture on low speed until just combined.

Fill the cupcake liners about halfway – about a tablespoon of batter. Bake for about 15 minutes until a cake tester comes out clean. Pop them out onto a plate and continue along baking the rest of the cupcakes.

While the cupcakes cool, you can make the ganache. I found an easy was to make it – no double boiler necessary! Put the heavy cream into a microwave safe bowl. Nuke for about 2-2.5 minutes until the cream starts to bubble. At this point immediately add the chocolate chips. Keep mixing until the chocolate is a uniform looking sauce. I promise, it will eventually come together even though it looks odd at first! Add the whiskey. Stir to combine. Cool slightly.

When the cupcakes have cooled, time to hull out the center a bit. I took the tip of a paring knife and put it at a 45 degree or so angle halfway in between the center and edge. Keeping the knife at an angle, run the knife in a circle and the center should pop out. It sounds more complicated than it is. Basically you just want to get a little of the center out, without going all the way down to the bottom of the cupcake or breaching the sides.

Fill the center with ganache until it reaches the top. Repeat until you’re finished. If the ganache settles a bit into the cupcake, I just popped the top of the cupcake back on!

To make the frosting, put your room temperature butter into a mixing bowl. Whip on medium high speed until light and fluffy. Slowly add the powdered sugar. When you’ve added about 3.5 cups, add the Bailey’s. Test taste it. If you want more Bailey’s, add some more. At this point, you can add more sugar so the frosting becomes more stiff.

Place into a piping bag with a tip or ziploc bag. I used a ziploc bag and cut about 1 cm of the corner off. My cupcakes look like they have a little wave to them because the corner didn’t cut off cleanly and I ripped it the rest of the way off. I kind of like the effect it made 🙂

Top your cupcakes however you want with the frosting and decorate with sprinkles if you desire.


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The Best Thing You’ll Ever Eat.

Hope you all are having a great holiday! Sorry for the lack of posts, things have been a bit crazy!

I hope I can make it up to you with this AMAZING dessert recipe. It is seriously the best thing I’ve ever eaten, if I do say so myself. I made it for Christmas dessert this year, hence why I splurged on a recipe that used a candy thermometer. I usually avoid them like the plague.

So what is this heavenly dessert? Salted Caramel Chocolate Tart with a Pretzel Crust.



Even with a candy thermometer, this recipe is seriously easy. I suggest you try it soon!

Foodgawker had a bunch of recipes for these tarts, but I thought making a pretzel crust would really complement the caramel and chocolate. It worked out great!

Salted Caramel Chocolate Tart
(Serves 12-16)

For the Crust:

3 c. of pretzel sticks
1 stick of unsalted butter, melted
1/4 c. brown sugar, packed

For the Caramel:

1 1/2 c. granulated sugar
6 tbsp. water
3 tbsp. light corn syrup
1/4 tsp. kosher salt
6 tbsp. unsalted butter
7 tbsp. whipping or heavy cream

For the Ganache:

4 oz. Ghiradelli semi-sweet chocolate chips (I found about 3 handfuls worked well)
1/2 c. whipping or heavy cream

To make the crust…preheat the oven to 350 degrees. Place the pretzels, brown sugar and melted butter into a food processor or blender. Blend until the mixture resembles coarse sand. Pour the mixture into a tart shell with a removable bottom. Press the mixture down with your fingers on the bottom and as much up the sides as you can. I had an 11″ tart shell, and the mixture went about halfway up the sides. Pop into the oven and bake until fragrant and lightly browned, about 10 minutes. Allow to cool.


To make the caramel…put the sugar, corn syrup, water, and salt into a saucepan. Whisk together. Cook over medium high heat without disturbing until the mixture is bubbling and a golden amber color, about 330 degrees on a candy thermometer.


When it reaches this stage, take off the heat and whisk in the butter and heavy cream until a nice smooth caramel is made! Be careful though, it will bubble up. Pour into your cooled crust. Refrigerate overnight or about 4-6 hours until it’s set.


To make the ganache…heat the cream on the stove until it starts to steam and bubble slightly around the edges. Pour over top of your chocolate chips in a bowl. Allow the hot cream to sit for a minute or two, then stir until you get a smooth delicious chocolate sauce.


Pour over the set caramel. Allow to sit in the fridge for about 3-4 hours, until hardened.

Before serving, allow the tart to sit at room temperature for about a half hour. Garnish with fleur de sel and cut into small wedges, it’s really rich!

Happy new year everyone!


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