Peanut Butter Chocolate Ganache Food

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

Steps:

• Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
• In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
• Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
• Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
• Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

PEANUT BUTTER CHOCOLATE GANACHE

Steps:

• In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat.
• Bring to a boil, reduce heat and add the peanut butter at the same time.
• Stir until smooth.
• Ganache will be too hot to spread or pour.
• Set in the refrigerator for several minutes.
• Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE GANACHE ICING

Steps:

• Preparing the cupcakes:.
• Preheat oven to 375.
• Line a muffin tin with paper cups or spray with non-stick cooking spray.
• Cream the peanut butter, butter, and vanilla in a large bowl until well mixed.
• Gradually add the sugar to the mixture, beating until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating until incorporated.
• In a separate bowl, sift the flour, baking powder, and salt together.
• In three alternating batches, add the sifted ingredients and the milk to the batter.
• Scrape down the sides of the bowl in between additions.
• Beat until incorporated.
• Fill the paper cups until just below the rim.
• Place in the oven and bake for 20 minutes or until a toothpick inserted into cupcakes comes out clean.
• Do not overbake, check after 15 minutes.
• Remove from the oven and cool for 10 minutes in the pan before transferring cupcakes to wire racks to cool completely.
• Preparing the icing:.
• Place the chocolate in a medium bowl and set aside.
• In a heavy 1 quart saucepan, using a wooden spoon, combine the cream, butter, and corn syrup and cook over medium heat until hot but not boiling (little beads will form on the sides of the pot).
• Pour the cream over the chocolate and stir until blended.
• Let the ganache cool for 15-20 minutes.
• One by one, carefully dip the top of each cupcake into the ganache.
• Let the excess ganache drip off before flipping the cupcakes to an upright position.
• If you prefer a traditional frosting, once the frosting has reached room temperature, cover and refridgerate for 30-45 minutes.
• Remove, uncover and whip until creamy.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

PEANUT BUTTER BARS WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 inch baking dish.
• Combine flour, sugar, salt and baking soda; set aside.
• Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently.
• Pour into flour mixture.
• Add eggs and buttermilk; mix well.
• Pour into the prepared baking pan and bake for 35-40 minutes.
• Cool 30 minutes.
• In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate.
• Cut into bars when ready to serve.

PEANUT BUTTER CUP TORTE WITH MILK CHOCOLATE GANACHE

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper.
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans.
• Bake for 20-30 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Peanut Butter Filling:.
• Using an electric mixer, beat together butter, peanut butter and vanilla in large bowl until light and fluffy.
• Beat in the heavy cream until combined.
• Add 1/2 cup powdered sugar, mix well. Add in the remaining powdered sugar, 1/2 cup at a time, mixing well after each addition.
• Milk Chocolate Ganache:.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Keep the ganache at room temperature until needed. Yield: 2 cups.
• To Assemble Cake:.
• Place one layer of cake on a serving platter. Spread half of the peanut butter filling on top of the cake.
• Coarsely chop 20 Reeses miniature peanut butter cups. Sprinkle 1/2 of chopped peanut butter cups over peanut butter filling on top of first layer.
• Top with another cake layer. Spread remaining peanut butter filling on top of the second cake layer and then top with remaining chopped peanut butter cups. Top with final cake layer.
• Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of rthe oom-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Drizzle with peanut butter sauce, optional.
• Coarsely chop remaining 10 Reeses miniature peanut butter cups and sprinkle over top of cake.
• Refrigerate until ready to serve.