LongBakeTheQueen

lemon poppy seed pancakes

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When life hands you lemons, grab a jar of poppy seeds and make these pancakes. Sometimes, life can get stressful and hectic. And sometimes, it can rain for twelve hours…nonstop. Non. Stop. When this happens, you need breakfast that is delicious – and that can be eaten at any old time of day (*cough*3 pm*cough*). I love lemon poppy seed anything. When I see lemon poppy seed muffins in a bread basket, I gravitate towards them because that is one flavor combination I’ve never made at home. But all that changed when I found a massive jar of poppy seeds on a ridiculous sale at Williams-Sonoma.

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When the weather was just not cooperating yesterday, I saw the bright yellow lemons on my counter and got to work. See how bubbly and thick the batter is? That is thanks to the lemon juice, leavening agents, and buttermilk. Yum. This recipe is so simple: in five minutes, you will have incredible pancake batter ready to be fried up. It is so fragrant and full of fresh lemon zest. You can definitely taste the lemon in these pancakes. It’s so sweet and floral and divine.

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The poppy seeds add such a beautiful visual touch to these pancakes. I love the little black flecks throughout. And what they add to the flavor is a slight earthiness to balance out the fresh lemony zing. The edges of these pancakes were so crisp and golden brown, and the insides super fluffy. For tips on how to get the perfect pancake every time, check out my recipe for fluffy pumpkin pancakes. That’s another recipe that will soon be in heavy rotation again – come on, fall! P.S. The glaze recipe in that post would be perfect with these pancakes. It’ll make them taste exactly like a glazed lemon poppy seed muffin!

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lemon poppy seed pancakes
(recipe adapted from Joy the Baker)
yields 8 pancakes (using a ¼-cup measure) – can be doubled easily

ingredients:
1 Tablespoon granulated sugar
1 Tablespoon lemon zest
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 large egg
1 Tablespoon lemon juice
1 teaspoon vanilla extract 
4 Tablespoons canola oil or melted and cooled unsalted butter
1 Tablespoon poppy seeds 

directions:
1. In a small bowl, rub together the sugar and lemon zest until fragrant. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a liquid measuring cup, whisk together the buttermilk, egg, lemon juice, vanilla extract, and oil. Pour this mixture into the bowl of dry ingredients and stir just until combined. Add in the poppy seeds, stirring gently. Set aside.
4. Preheat your pan or griddle over medium-low heat with a pat of butter. Pour ¼ cup of batter per pancake, flipping once the tops are bubbly and sides start to dry out a little.
5. Serve with butter and maple syrup! 

Enjoy!

R

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vanilla bean-raspberry baked doughnuts with orange glaze

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I love a good doughnut, and I love a good baked one. With a doughnut pan, you can have fresh, hot doughnuts at home in 20 minutes and don’t have to worry about splattering the kitchen in hot frying oil. Save the work and grease for Krispy Kreme. These doughnuts were a fantastic little mid-week breakfast treat and a fair rival to my healthy baked oat and peanut butter doughnuts. When I texted her, my best friend, Sara, took one look at this picture and said, “Oh my god, I thought those were blown-up Cheerios.” They certainly look like blown-up Cheerios, but these bad boys are soft, fluffy, and sweet!

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I used pastry flour to make these, making them incomparably fluffy and light. If you don’t have or don’t want to buy pastry flour, do this: put two Tablespoons of cornstarch in your 1-cup measuring cup, and fill the rest with all-purpose flour. Done! Another thing that makes these doughnuts so soft and…m-word…is Greek yogurt. You could use sour cream as well, either would work beautifully. 

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These doughnuts were full of fresh raspberries in every bite – so good with the little flecks of vanilla bean! (Side note: For birthdays and holidays, I accept cookie butter and/or vanilla beans as gifts.) I had lots of raspberries on hand, but you could use blueberries, strawberries, or even blackberries. It’s up to you! For the glaze, I was torn between using lime juice or orange juice, but I ended up going with the big fat orange in my fruit bowl just staring back at me. Lemon would be amazing, too, especially with those berries! Basically, what I’m saying is, there is a way for you to make these doughnuts work with whatever you’ve got on hand. Make these doughnuts, take a bite, and smile!

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vanilla bean-raspberry baked doughnuts with orange glaze
yields six doughnuts

ingredients
for the doughnuts:
1 cup pastry flour (see text above for substitutions)
½ cup granulated sugar
1 teaspoon baking powder
1 large egg
¼ cup Greek yogurt or sour cream
2 Tablespoons milk (any kind will work)
1.5 Tablespoons applesauce
1 teaspoon vanilla beans scraped from a pod
1 cup raspberries, halved or roughly chopped

for the glaze
a couple heaping spoonfuls of powdered sugar
half an orange

directions
1. Preheat oven to 325°. Coat a doughnut pan with baking spray and set aside.
2. In a medium bowl, toss together the flour, sugar, and baking powder. In a separate bowl, whisk together the egg, Greek yogurt, milk, applesauce, and vanilla bean paste. 
3. Pour the wet ingredients into the bowl of dry ingredients and whisk them all together. Using a spatula, fold in the berries.
4. Divide the batter evenly among the doughnut holders. Bake for 10-15 minutes, until a toothpick used as a tester comes out clean. 
5. While the doughnuts cool in the pan for a couple minutes, mix the powdered sugar and just enough orange juice to make a glaze. Take out the doughnuts, and while still warm, dip or drizzle with the glaze.

Enjoy!

R

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eggplant burgers with honey beer-caramelized leeks

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I’m not a big red meat eater. I don’t do steak, or beef fajitas, or anything like that. But every once in a while, I will get the most insatiable craving for a burger. With bacon, cheddar, and a massive basket of fries. In Baton Rouge, I’ve found two incredible places to get these cravings satisfied: Fat Cow Burgers (duck fat parmesan fries for the win) and Burgersmith (why, yes, I’ll add fried green tomatoes and an egg to my burger). But more often than not, I want something veggie-based. And not a gross cardboard-like premade veggie burger; no, thank you. I’m talking something like these eggplant burgers with honey-beer-glazed leeks. For real, though, I cannot imagine life without these burgers. 

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These burgers have to be the most flavorful burger I have ever had – and I’ve had some good burgers in my day. Eggplants are so meaty that even the carnivores in your house are going to love these. The eggplant is the sole veggie in this burger, and it needs nothing else. You’ll use egg, parmesan cheese, breadcrumbs, and parsley to bind it all together and add in an extra layer of flavor. But the true gem in this burger is the divine creation that is honey beer-caramelized leeks. I don’t like beer. At all. But again…life without these burgers would be tragic. Using leeks was one of the best ideas I’ve had in a while. Caramelizing them in honey and beer is just epic, and using them and some creamy white cheddar to top the eggplant burgers meant I couldn’t stop at just one. I had these burgers with a green salad and sweet potato fries (which never made it into the picture, poor things). PLEASE make these burgers.

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eggplant burgers with honey beer-caramelized leeks
(adapted from an old Cooking Light)
yields 4 burgers

ingredients:
for the burgers:
1 very large eggplant, cut into cubes
1 cup bread crumbs (I used plain, you could use seasoned if that’s all you have)
¼ cup Parmesan cheese, grated
2 Tablespoons chopped parsley
1 egg, beaten
4 ounces white cheddar 
salt and pepper

for the leek topping:
2 Tablespoons olive oil
1 and a half leeks, thoroughly cleaned and sliced up
½ cup beer
1 Tablespoon soy sauce
1 Tablespoon Dijon mustard
2 Tablespoons honey

directions:
1. To a large pot of boiling salted water, add the eggplant cubes and cook for 10 minutes. Drain well and allow to cool. Squeeze out as much water as possible from the eggplant. I found that using a towel was a bad idea, as the eggplant just stuck to it. Use your hands and wring carefully!

2. In a mixing bowl, to the eggplant, add the bread crumbs, Parmesan, parsley, egg, and salt and pepper to taste. Divide the mixture into four and make into patties. Preheat oven to 350 F (you’ll need it after you fry up the burgers).

3. Over medium heat (you may need to lower the heat at some point to allow the burgers to cook through without burning), shallow-fry the burgers in olive oil, about 3-4 minutes on each side, until golden-brown and crispy. Let drain on some paper towels. 

4. Now, make the leek topping. Heat a skillet over medium-high heat, adding the two Tablespoons of olive oil. Add the leeks and cook for a few minutes, just until they start to brown. Add the beer, soy sauce, mustard, and honey, and bring to a boil. Lower the heat and let the mixture simmer for several minutes (about 8), stirring frequently.

5. A few minutes before the leeks are done, place the burgers on a baking sheet and top with cheddar. Pop them in the oven until the cheese has melted. Put each patty on a bun, and top with some of the leeks. Enjoy!

R

 

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garlic-chipotle mahi mahi tacos with peach-basil salsa

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I just had these for lunch. Like…I haven’t even done the dishes yet and I am already writing this post. They were that good. I’ve been on a taco kick lately – maybe it’s the hot weather, maybe it’s the fact that I live dangerously close to The Rum House (get the scallop taco and the chopped shrimp – and don’t you dare walk out without having tried the sweet potato conch fritters), but whatever the reason, I am loving it. Is there anything better than delicious flavors wrapped up in a little tortilla? I thought not.

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I bought the most gorgeous mahi mahi filet yesterday and knew that I wanted to eat it in taco form. See those peppers up there? Yum. Over the past year or two, I’ve slowly started to like a little heat in my food. Not too much, but enough for a satisfying little kick. (Clearly, then, that little habanero went unused today.) Anyway, I started by marinating the filet in the most glorious, thick, garlic-chipotle marinade.

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That large hunk of red at the bottom right is a chipotle pepper. Basically, a chipotle pepper is a smoke-dried jalapeno. You’ll find them canned in adobo sauce, and that is what you want for this recipe. That adobo sauce is delish. Whir together some garlic, chipotle peppers, lime zest, olive oil, lime juice, cumin, coriander, and good old salt and pepper. Bam. Delicious marinade. I can’t think of a protein this wouldn’t be good on. It made the mahi mahi spicy, crispy, and full of incredible flavor. A perfect contrast to the sweet peach-basil salsa I put on top of these tacos. Juicy summer peaches, fresh basil, and a little jalapeno and red onion tossed in a bit of lime and olive oil. Can’t get enough.

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garlic-chipotle mahi mahi tacos with peach-basil salsa
yields 4 tacos (can easily be doubled)
(adapted from feasting at home)

ingredients:
for the tacos:
a ½ pound mahi mahi filet (you can use any fish that holds up, like halibut or cod)
2 cloves of garlic
2 chipotle peppers
½ Tablespoon of adobo sauce (from the can of chipotles)
2 Tablespoons olive oil
zest from half a lime
juice from half a lime
½ teaspoon ground coriander
½ Tablespoon ground cumin
salt and pepper, to taste
4 tortillas
for the salsa:
1 ripe peach
½ a jalapeno, minced
4 leaves of basil, cut into a chiffonade
¼ of a red onion, diced finely
juice of half a lime
drizzle of olive oil
salt and pepper, to taste

directions:
1. In a food processor, blend together the garlic, chipotles, adobo sauce, olive oil, lime zest and juice, coriander, cumin, and salt and pepper until a smooth paste forms. Massage the mahi mahi filet with the mixture and let sit refrigerated for at least an hour but no longer than overnight.

2. When ready to eat, heat an oiled skillet over medium heat. Sear the mahi mahi until crisp on both sides, then lower heat and cover, cooking until desired done-ness. Let rest for a couple minutes while you prep the salsa.

3. Peel and dice the peach. Toss with the minced jalapeno, basil, red onion, lime juice, and olive oil. Season with salt and pepper, to taste.

4. Toast the tortillas briefly on a dry skillet. At this point, you can slice off thick chunks/slices of the mahi mahi and place one in each tortilla, topping with the peach salsa. Or, you can cut the fish into large cubes and place those into your tacos. Serve with extra lime!

Enjoy!

R

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s’mores brownie pie

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As summer starts to wind down, I get s’mores on my mind. A toasted, warm, and gooey marshmallow atop some chocolate and sandwiched between two crunchy graham crackers? Yes, please. But for those of us who prefer their chocolate to get a little gooier, too – and for those of us without access to an open flame, here is the next best thing: a s’mores brownie pie. It has all the classic flavors you love!

Brownie

There is no shortage of delicious chocolatey, fudgy goo in this pie. Look at how thick that raw brownie batter is. It’s not one you can pour out of the mixing bowl – no, you have to scoop this one out and pat it down into your crust. And speaking of the crust, it is so simple to make, with just three ingredients: graham cracker crumbs, melted butter, and sugar. I could eat the brownie layer on its own, and could very well eat the crust as an afternoon snack, but it was a good idea to let them play together.

Smores Pie

Look at how gorgeous those marshmallows are. All it takes is a couple minutes under your oven broiler and a watchful eye! You’ll first bake the brownie/crust combo, and as soon as it’s done, top the pie with a single layer of puffy white marshmallows. They get that delectable little crust and are perfectly gooey and melty on the inside. Divine. The only problem is, you have to exercise patience and wait for the pie to cool completely before tucking in. Otherwise, you’ll end up with more of a crumble…I don’t think that’s necessarily a bad thing. Warm, melted s’mores brownie crumble with ice cream? Sign me up. Happy August 🙂

pie

s’mores brownie pie
yields one 9-inch pie
(recipe via sally’s baking addiction)

ingredients:
for the crust:
1 ½ cups graham cracker crumbs (or 12 full-sheet graham crackers, crushed)
6 Tablespoons unsalted butter, melted
⅓ cup granulated sugar

for the brownie layer:
10 Tablespoons unsalted butter
1 ¼ cups granulated sugar
¾ cup + 2 Tablespoons unsweetened cocoa powder (I used dark, you may use either dark or regular)
¼ teaspoon salt
½ teaspoons vanilla extract
2 large eggs, cold
½ cup all-purpose flour

for topping:
17 large marshmallows (can use more depending on preference, but not too many, as they expand!)

directions:
1. Preheat oven to 325°. In a bowl, mix all ingredients for crust. Press the mixture into an ungreased 9-inch pie pan, making sure it’s an even layer that goes up the sides a bit. Set aside.

2. Into a microwave-safe large bowl, put the butter, sugar, cocoa powder, and salt. Melt in 30-second intervals, stirring after each round, until the mixture is uniform. It’s ok if it seems gritty. Let it cool for a couple minutes.

3. Stir in the vanilla extract. Then add in the eggs, one at a time, stirring thoroughly between each addition. Finally, add the flour. Stir until incorporated. Smooth the brownie batter into the crust. Bake for 28 minutes.

4. As soon as you take the pie out of the oven, top with marshmallows. Leave a bit of space (just a few centimeters) between each marshmallow. Set the broiler on, and broil just until the tops of the marshmallows are browned.

5. Remove pie from oven and allow to cool completely before cutting. It helps to use a knife that you’ve run under hot water and wiped clean between each slice. Store pie at room temperature up to 5 days, and heat leftover slices in the microwave for 20-30 seconds.

Enjoy!

R

 

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healthy, fudgy chocolate zucchini muffins

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Double chocolate zucchini muffins? Whaaaat. I had always seen sweet zucchini breads and muffins at office parties and bakeries, but never felt like they were something I wanted to try. Don’t get me wrong – I love zucchini, but usually in savory things like a quiche with cheesy goodness, or in fluffy biscuits like I made last week. But when you buy tons of the green veggies and are at a loss for what to do with them, you hit up other food bloggers’ pages and do some research.

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You also get very pleasantly surprised when the muffins end up tasting so darn fudgy and delicious. Made with almond milk, applesauce instead of oil, and plenty of chocolate chips and dark cocoa powder, they are crazy good. Almost like brownies, they’re so moist. And that is quite the achievement when the batter has a full cup of shredded zucchini in there. Like…a vegetable. I’m not a fan of tricking kids into eating their vegetables (I think if you present veggies early on in a matter-of-fact way, they’ll surprise you), but this could be an excellent way to do it.

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The muffins are sweet, thanks to the chocolate chips and the addition of agave. But they’re not too sweet, so they make a good breakfast or healthy snack. No oil and no refined sugar? You’ll feel really good about eating these. A word of caution, though – spray the ever-living heck out of your paper liners. Because there’s no oil, the muffins will want to stick to them. Some spray makes eating these a cinch. If you’re looking for something fun to do this Sunday, whip up a batch of these delicious chocolate muffins for the week. You’ll love ’em.

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healthy, fudgy chocolate zucchini muffins
yields 12 muffins
(recipe via ambitious kitchen)

ingredients
1 ¼ cup all-purpose or whole wheat pastry flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons coconut oil
⅓ cup agave nectar (can use honey)
1 teaspoon vanilla extract
1 egg
1 egg white
1 cup shredded zucchini (about one medium zucchini)
¼ cup unsweetened applesauce
½ cup unsweetened almond milk
½ cup chocolate chips

directions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, and thoroughly spray the inside of each paper liner with cooking spray. Set aside.

2. Using a paper towel or tea towel (which I would recommend), squeeze out all the excess water from the shredded zucchini. (Don’t skip this step!)

3. In a medium bowl, toss together the flour, cocoa powder, baking powder, and salt. Set aside.

4. In the bowl of an electric mixer on medium-low speed, mix together the coconut oil, honey/agave, vanilla, egg, and egg white until combined. Add in zucchini, applesauce, and almond milk, mixing until combined. Slowly add in the dry ingredients and mix until combined, scraping sides and bottom of bowl as needed. Fold in the chocolate chips.

5. Evenly divide the batter among the muffin cups. Bake for 22-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Let cool in the pan for 5 minutes, then remove muffins and let come to room temperature on a wire rack. (Muffins should keep for 4 days at room temperature.)

Enjoy!

R

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summer vegetable buttermilk drop biscuits

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During most weekend evenings, I look back on my day and all I can remember is washing dishes. I feel like all I do is wash dishes.

I wonder why. *sarcasm*

I certainly know why that was the case today. I had so many extra zucchinis that were about to get sad on me, and I refused to let them go to waste. I baked some double chocolate zucchini muffins (recipe coming soon!), and some of these lovely summer vegetable buttermilk drop biscuits. With diced tomatoes, shredded zucchini, parmesan cheese, and buttermilk, these biscuits are anything but dry. I threw in some dried basil and garlic powder for plenty of flavor. Loved, loved these biscuits – so much so that I used one as the bread to a late-afternoon BLT. Good lord.

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summer vegetable buttermilk drop biscuits
yields a baker’s dozen

ingredients:
3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried basil (or oregano)
½ teaspoon garlic powder (or onion powder)
1 cup shredded zucchini (use a tea towel to squeeze out the liquid!)
1 tomato, seeds and pulp removed, diced
½ cup shredded Parmesan cheese
1 cup buttermilk
2 eggs
3 Tablespoons canola oil
1 Tablespoon red wine vinegar
extra slices of zucchini or tomato for garnish (optional)

directions:

1. Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, toss together the flour, baking powder, baking soda, salt, pepper, dried basil, and garlic powder. Use a spatula to fold in the zucchini, tomato, and Parmesan cheese.

3. In a medium bowl, whisk together the buttermilk, eggs, oil, and vinegar. Pour this mixture into the dry ingredients and mix well.

4. Drop about ¼ cup per biscuit on the prepared baking sheets, leaving a few inches between each biscuit (they will expand!). Top with zucchini or tomato slices, if desired. Bake for 25-35 minutes, until the biscuits are golden brown and a toothpick comes out clean from the center. Let cool for a few minutes and dig in!

Enjoy!

R

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cinnamon-cayenne caramelized pineapple with whipped cream and rum-maple syrup

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Yum. I don’t know how this happened, but yum.

I came home from work on Monday craving something sweet and cold. After dinner, I opened my fridge again and saw heavy whipping cream and pineapple. Bingo.

One of my favorite ways to eat pineapple is to coat it in a brown sugar/cayenne mixture and grill it. But alas, I am without a grill over here. So I did the next best thing and lightly dusted some fresh pineapple spears with cayenne and cinnamon, threw that on a skillet, and proceeded to whip some cream – cream with a hint of sugar and vanilla. Yum. And then I warmed up a little maple syrup and a drop of rum, you know, keeping things all tropical and whatnot. The basil leaves on top were heaven. The hot/cold combination and sheer contrast in flavors were to die for.

I don’t know how this happened…but yum.

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cinnamon-cayenne caramelized pineapple with whipped cream and rum-maple syrup
serves 1; can easily be doubled, or quadrupled, or whatever!

ingredients:
¼ cup cold heavy cream
2 teaspoons of sugar, more to taste
a few drops of vanilla extract
a teaspoon of butter or coconut oil
2 fresh pineapple spears or rings
small pinch of cayenne
pinch of cinnamon
2 Tablespoons maple syrup
a tiny splash of rum
basil leaves (optional)

directions:
1. To make the whipping cream, use a whisk or a hand/stand mixer to beat the heavy cream, sugar, and vanilla extract until medium peaks form. Set aside.
2. Preheat a skillet on medium, letting your butter melt. Lightly dust the pineapple with cayenne and cinnamon, and sear it on both sides until it gets nice and golden-brown.
3. Meanwhile, warm up the maple syrup and rum in a small bowl, mug or ramekin in your microwave. Just a few seconds will do!
4. Place the pineapple on a plate, topping with whipped cream and rum-maple syrup. Garnish with basil, if desired.

Enjoy!

R

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no-bake quinoa-oatmeal cookie bars (vegan + gluten-free)

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Happy Sunday, people! The weather here has been much lovelier than anticipated, which has made me a happy girl. But it has also been h-o-t outside, so I was more than delighted to make this coming week’s breakfast without so much as blinking toward my oven. These oatmeal cookie bars are vegan (well…except for the dark chocolate drizzle), gluten-free (if you ensure your oats are certified gluten-free), and full of good-for-you ingredients.

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These chewy, perfectly sweet and wholesome bars are also free of refined sugar. The only thing sweetening them? Dates! Yes, dates – nothing else! If you aren’t a fan of dates, I promise that you will love these bars anyway. I’m not a fan of dates unless they are stuffed with chorizo and wrapped in bacon, but I couldn’t get enough of these bars. I can neither confirm nor deny that I had three for lunch. No matter, they are so good for you!

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With the buttery flavor of cashews and oats, the sweetness of dates and vanilla extract, and the subtle nuttiness of the quinoa, these no-bake bars are perfection. All you need is your food processor and a big bowl, and you’re good to go. I already can’t wait for breakfast!

no-bake quinoa-oatmeal cookie bars
yields 18 bars
(recipe adapted from half-baked harvest)

ingredients
1 ½ cups roasted cashews
1 cup pitted Medjool dates
4 Tablespoons coconut oil
2 Tablespoons almond/coconut milk
1 Tablespoon vanilla extract
¼ teaspoon salt
3 cups old-fashioned rolled oats
1 cup cooked and cooled plain quinoa
2 Tablespoons ground almonds
melted dark chocolate (can use vegan chocolate chips)

directions
1. Line a 9×13 pan with non-stick aluminum foil or parchment paper. Set aside.
2. In your food processor, whirl together the cashews and dates for about 3 minutes, until they form a thick paste. Add the coconut oil, almond/coconut milk, vanilla, and salt. Process for several minutes, until a smooth and creamy mixture forms.
3. In a large mixing bowl, combine the oats, quinoa, and ground almonds. Stir in the mixture from your food processor until everything is combined.
4. Press this into an even layer in your prepared baking dish, and drizzle with melted dark chocolate. Cover and refrigerate for at least one hour. Cut into bars and enjoy! Can be eaten cold or at room temperature.

R

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chocolate peanut butter mousse torte

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Are you at all surprised that I have yet another chocolate-peanut butter recipe on this blog? If you know me at all, you wouldn’t blink twice at this. My obsession with the combination of chocolate and peanut butter dates as far back as I can remember. This weekend, I had some new friends over for dinner. We had a blast, and we finished off a meal of spinach-sausage risotto, eggplant and sun-dried tomato salad, and prosciutto-wrapped asparagus with massive slices of this bad boy.

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You’ll have to excuse these photos – I absolutely refused to slice into this torte before my guests arrived, so long gone was the natural light. No matter – just one look at the smooth, creamy filling and you’ll be drooling. The amazing thing is, the only part you have to bake is the crust. Lots of crushed Oreos and butter go into the simple crust. As for the filling, it is made of fresh whipped cream that you’ll fold into a decadent mixture of peanut butter and cream cheese. It then gets to hang out in the fridge for a few hours and basically bake itself. I’m telling you. Seriously.

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As if the crust and filling didn’t offer enough chocolate-peanut butter flavor, studded throughout is a mixture of mini chocolate chips, chopped peanuts, and a hint of espresso and cinnamon. These little bits offer just the right amount of slight crunch amidst the fluffy creaminess of the filling. Top the whole thing with a simple chocolate ganache and chopped Reese’s peanut butter cups, and you’ve got a winner. For more incredible chocolate-peanut butter desserts, check out my peanut butter cheesecake swirled brownies, reese’s-stuffed dark chocolate cupcakes, and peanut butter chocolate dream bars. And for a guiltless treat, check out my healthy baked oat and peanut butter doughnuts.

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chocolate peanut butter mousse torte
(recipe adapted from annie’s eats)
yields one 9-inch torte; serves 8-10

ingredients

for the crust:
32 Oreos, finely processed into crumbs
5 ⅓ Tablespoons unsalted butter, melted and cooled
pinch of salt

for the crunch:
½ cup salted peanuts, finely chopped
½ cup mini chocolate chips
2 teaspoons sugar
½ teaspoon espresso powder
scant ½ teaspoon ground cinnamon

for the filling:
2 cups heavy cream
1 ¼ cups confectioner’s sugar, sifted (do not skip the sifting)
12 ounces full-fat cream cheese, at room temperature
1 ½ cups creamy peanut butter (use a commercial brand, like Jif, not an all-natural kind)
2 Tablespoons whole milk
¼ cup salted peanuts, finely chopped

for the ganache and topping:
½ cup heavy cream
4 ounces semi-sweet chocolate, finely chopped
4 Reese’s peanut butter cups, diced

directions:

1. To make the crust, preheat your oven to 350°F and butter the bottom and sides of a 9-inch springform pan; set aside. In a small bowl and using a fork, toss together all crust ingredients. Use your hands to press the mixture into an even layer on the bottom and up the sides of the springform pan. Freeze for 10 minutes, then place on a baking sheet and bake for 10 minutes. Set on a wire rack to cool completely.

2. Make the crunch by tossing together with a fork all the crunch ingredients in a small bowl. Set aside.

3. To make the filling, use the whisk attachment on your stand mixer to whip the heavy cream until it is able to hold medium peaks. Beat in ¼ cup of the confectioner’s sugar until medium-firm peaks form. Scrape the cream into a medium bowl and refrigerate until ready to use in step 5.

4. Wipe your mixing bowl clean (don’t wash it!) and use the paddle attachment to whip the cream cheese and remaining 1 cup of powdered sugar until smooth. Beat in the peanut butter, milk, and ¼ cup chopped peanuts.

5. Use a rubber spatula to fold a fourth of the whipped cream into this peanut butter-cream cheese mixture. Use the spatula to stir in the crunch mixture, and then gently fold in the rest of the whipped cream until the mixture is uniform. Spoon the filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours.

6. When the torte is completely chilled, make the ganache by placing the chopped chocolate into a glass bowl over a pot of water simmering on medium heat. Let it reach a point when it’s soft and just starting to melt. Remove bowl from heat and set aside. Dump out the water from the pot and pour in the heavy cream, cranking up the heat to let it come to a full boil. Pour the heavy cream over the chocolate and stir slowly until a smooth ganache forms.

7. Pour the ganache over the chilled torte, smoothing it over the top with an offset spatula. Decorate with chopped Reese’s cups and chill for another 20 minutes.

8. When ready to serve, remove sides of springform pan, and enjoy!

R

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