Chocolate Peanut Butter Bars

Personally, i think step 13 sounds the best..yummy.. but to each their own. :)

FROM FUN AND FOOD CAFE (FunandFoodCafe.com)
(makes 8 Servings)
PEANUT CHOCOLATE BASE:
1tbsp + 1tsp canola oil, plus more for greasing the pan
4oz semi-sweet chocolate, chopped
1/2cup peanuts, toasted and chopped
1/4tsp salt
PEANUT BUTTER CHOCOLATE FILLING:
1/2oz semi-sweet chocolate, chopped
1/2cup + 2tbsp heavy whipping cream
3tbsp cream cheese, at room temperature
3tbsp creamy peanut butter, + 1/2cup for garnish
1/4tsp vanilla
Directions:
1. Lightly grease a 9 x4-inch loaf pan & set aside.
2. Melt the chocolate in a microwave safe bowl in 30secincrements, stirring well between each, until the chocolate is melted.
3. Add the peanuts, salt, oil & stir well.
4. Pour the chocolate mixture into the prepared loaf pan & spread into an even layer. Freeze, uncovered, until hard.
MAKING THE FILLING:
5. Melt the chocolate in a microwave safe bowl in 30sec increments, stirring well between each, until the chocolate is melted. Set aside.
6.Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form. Transfer to another bowl & set aside.
7. Put the cream cheese, peanut butter (3 tbsp), & vanilla extract into the bowl of the electric mixer fitted with the paddle attachment. Beat on medium speed until light, fluffy, & doubled in volume, about 7min.
8. Scrape down the sides & bottom of the bowl, turn the mixer speed to low & add the melted chocolate in a slow, steady stream.
9. Once all the chocolate has been incorporated, gently fold in the whipped cream.
ASSEMBLING THE BARS:
10. Spread the filling on the frozen peanut chocolate base in an even layer & freeze until hard, at least 2hrs.
11. To unmold, invert the loaf pan onto a cutting board ^ gently tap the bottom to release the chocolate bar.
12.. Spread the peanut butter on top.Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.
13. You can let them come to room temperature, or eat them now!

http://www.funandfoodcafe.com/2008/11/chocolate-peanut-butter-bars.html

Easy Eggless Mango Kulfi Ice Cream

so i did a mite of research..and it seems kulfi is an indian dessert like ice cream, it just melts slower. Let me know if this is fact or fiction? Either way, it's mango flavoured so i'm sure it is spectacular :)
(oh & there is no step for putting the sticks in;however, if you did it like popsicles, and stuck them in when you freeze them you're probably golden.)

FROM FUN & FOOD CAFE (FunandFoodCafe.com)
(makes 8)

3cups heavy (whipping) cream

1cup whole milk

1cup canned sweetend mango pulp

a pinch of saffron - dissolved in 2 tbsp warm milk

3/4cup sugar (if needed, as the pulp is sweet too)

pinch of salt

Directions:

1) Bring the cream & milk to a boil in a large heavy saucepan over high heat, stirring occasionally.

2) Reduce the heat to low & cook at a bare simmer, stirring frequently, for about 1hr, until the mixture is reduced by about one-third & is thickened.

3) Whisk the mango, sugar, & salt in to the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil.

4) Now add the dissolved saffron & stir. Then remove from heat & allow it to cool to room temp.

5)Divide the kulfi among eight 4-oz paper muffin cups or similar kulfi molds. Cover tightly with foil & freeze for at least 8hrs, until firm.

TO SERVE:

6) Remove the paper cups and place the kulfis on small plates. Garnish with some chopped pistachios if you like

http://www.funandfoodcafe.com/2008/08/easy-mango-kulfi-ice-cream-eggless.html

Jewish Honey Candies

mmm.. candy! (and this one does not require a candy thermometer)

BY LIOR MOORE (inmamaskitchen.com)
1cup sugar
2cups honey
4-6cups finely chopped walnuts, pecans, or almonds
Directions:
1) Cook sugar & honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10min.
2) Gradually add nuts, & continue cooking, stirring frequently, being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. (The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. )
3) Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 - 1/2 inch thickness. Let cool until firm but not hard, about 10min.
4) Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper.

*NOTES:
- Basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices.
- Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/honeyballs.html

Crema di Mascarpone ai Fichi

i attend regular fig addicts annonymous meetings.. a friend introduced them to me in greece & now.. well.. hope this is tasty :)

BY MARGERET E. WALKER (inmamaskitchen.com)
Six ripe figs
Your choice of honey
250g (1/2lbs) tub of Mascarpone
Directions:
1) Wash the figs. Top and tail & then halve them.
2) Place the fig halves cut side up on a heated non-stick grill plate
3) Drizzle a little honey into the centre of each half &cook for about 4or5min.
(If you wish to use the oven, place figs into an oven proof dish drizzle on the honey & cook for about 15min or until the figs have begun to caramelise with the honey).
4) Serve with a generous amount of Mascarpone.

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/figs_mascarpone.html

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

Pavlova w/Kiwi & Strawberry Topping

A non-diet version Pavlova :) you can definitely use different fruits (the picture is from another website funandfoodcafe.com).. i think kiwi's are totally under utilized so i liked the recipe here better. but whatever you have about :)

FROM TASTE OF HOME (tasteofhome.com)

(makes 12-16 servings)

MERINGUE:
4 egg whites, room temperature
1cup sugar
1tsp cornstarch
1tsp white vinegar
1tsp vanilla extract
CREAM LAYER:
1cup heavy whipping cream
2tbsp sugar
1tsp vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4cup sugar
1/4cup water
1-1/2tsp cornstarch
Directions:

1) Preheat oven to 275°F

2)Place egg whites in a large bowl; let stand at room temperature for 30min.

3) Beat egg whites until soft peaks form.

4) Gradually add sugar & cornstarch, beating until stiff & glossy.

5) Beat in vinegar & vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.)

6) Spread meringue on a foil or parchment paper-lined 12-in. pizza pan (or form in any shape desired).

7) Bake for 50-60min; turn off heat & allow to stand in oven for at least 1hr.

CREAM LAYER:

8) Whip cream, sugar & vanilla until stiff. Spread over top of cooled meringue.

9) Arrange fruit in attractive patter over top of cream layer. Set aside.

GLAZE:

10)Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.

Nutrition Facts
One serving: (1 piece)
Calories: 136
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Sodium: 20 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 1 g

http://www.tasteofhome.com/Recipes/Pavlova

Butterscotch Pudding

i'm not sure what it is, but i am IN LOVE with butterscotch pudding...so yummy :) hopefully this one is too! (not quite sure about adding whip cream on top, but it included that as a garnish. so who knows)

BY STEPHANIE JAWORSKI (joyofbaking.com)
(makes 4 servings)
3cups whole (full fat) milk
3/4cup dark brown sugar
1/4cup cornstarch (corn flour)
1/8tsp salt
4 large egg yolks
2 1/2tsps pure vanilla extract
2tbsp unsalted butter, cut into small pieces
Lightly sweetened whipped cream, for garnish
Directions:
1) In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, & egg yolks.
2) Whisk in 1/2cup of the milk until you have a thick paste. Set aside while you heat the milk.
3) Have ready a fine medium-sized strainer & bowl as you will need to strain the pudding after it is cooked.
4) First, rinse a medium-sized heavy saucepan w/cold water & then shake out the excess water. Doing this step prevents the milk from scorching.
5) Pour the remaining 2 1/2cups of milk into the saucepan & bring just to a boil.
6) Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
7) Transfer the pudding mixture to a clean large, heavy bottomed saucepan & place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2min).
8) Remove from heat & whisk in the butter & vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
9) Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
10) Garnish each pudding w/a large dollop of softly whipped cream.

*NOTE: If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

http://www.joyofbaking.com/ButterscotchPudding.html