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P&B Chocolate Crispies

14 May

I am particularly infatuated with creating things in the kitchen and sometimes I forget to simply be uninhibited about my explorations on paper – that is, sharing them with the rest of the world.  I don’t want to keep you in the dark, but at times I want to scurry away in secret as I invent my next little concoction. 

Think of me as a culinary chemist. I’m always up to something behind closed doors and find that much of my relaxation and “enlightened” moments stem from the expeditions I embark on.. You see, it’s much like gardening.. there’s this connection that takes place between girl and food… it just can’t be explained, it needs to be experienced!

However as  much I’d like to particularly take total applause for this cripsed out heavenly treat, I unfortunately am not it’s master.. simply the unbridled cook that wants to experience it for myself… and so I share it with you!

P&B Chocolate Crispies
vegan, gluten-free

5 cups (unsweetened) brown rice cereal, gluten-free
3/4 cup peanut butter
1/2 cup brown rice syrup
1/4 cup maple syrup
1 teaspoon salt
2 teaspoons arrowroot/tapioca starch
1/2 cup Enjoy Life mini-chocolate chips
  1. Line a 9×13″ pan with parchment; Set aside.
  2. In a large pot, combine peanut butter, brown rice syrup, maple syrup, salt and starch.
  3. Heat over medium temperature and stir until small bubbles form. 
  4. Stir in rice cereal and stir until evenly coated.  Add chocolate chips and stir. 
  5. Press into prepared pan and use a spatula to spread evenly and firmly compress into pan.
  6. Refrigerate for at least an hour before cutting and serving.

Thanks to Forgiving Martha for your genius.

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Decadently Creamy Tiramisu

28 Feb

I hosted a Dinner Party last night for a few friends and their families!!!  It was so much fun! Our theme was Italian Night, everyone brought something to share.  We ate ourselves full on Basil stuffed Mushrooms, cheesy Bruschetta, Bocconcini Salad, Cabbage Rolls, and Lasagna.  However, THE STAR of the evening was most definitely my mom’s famous Tiramisu.  The compliments just kept rolling in!  Her recipe is by far the creamiest, richest and most delicious…

Tiramisu is nothing to be rushed, and I was a little shocked at how quickly it came together.  It took me all but 20 minutes to whip together the filling, brew the coffee and create the layers. (I had to enlist my already annoyed husband to help me grate the chocolate, of which he did an excellent job while wearing a frown) – a picture of his disdain in grating chocolate cannot be provided as per his explicit instructions.

Decadently Creamy Tiramisu
12-24 Servings

Cream Layer:
7 Egg Yolks
1/2 cup Sugar (for egg yolks)
2 containers Mascarpone Cheese
7 Egg Whites
1/4 cup Sugar (for egg whites)
1tbsp Vanilla

Lady Fingers:
3 1/2 cups hot Italian Espresso
¼ cup of sugar
1 cup Marsala Liqueur
20 to 24 Ladyfingers
1tsp Vanilla

Topping:
3-4 cups Dark or Milk Chocolate shavings

With a mixer, whip egg yolks and ½ cup sugar until thick and pale in color (ribbon stage). Add mascarpone, vanilla, and whip until well incorporated.

In a separate bowl, whip egg whites to a soft peak, gradually add 1/4 cup sugar. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture.

In a separate bowl, combine espresso, vanilla, 1/4 cup sugar and marsala. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.

Cannot wait for you to try this!

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