Pistachio Mousse Brownie Torte Food

PISTACHIO MOUSSE BROWNIE TORTE

Steps:

• Heat oven to 350°F
• Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
• Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
• In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
• Spread half of batter (1 1/2 cups) evenly in each pan.
• Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
• Cool in pans on cooling racks 10 minutes.
• Run knife around edge of pans to loosen.
• Place cooling rack upside down on 1 pan; turn rack and pan over.
• Remove pan and parchment paper.
• Repeat with second brownie layer.
• Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
• Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
• In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
• Cover; refrigerate.
• Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
• On serving plate, place 1 brownie layer, cut side down.
• Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
• Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
• Top with remaining brownie layer, cut side down.
• Refrigerate torte while making glaze.
• In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
• Remove from heat.
• Add chocolate; stir constantly until smooth.
• Stir in vanilla and corn syrup.
• Remove from heat; let stand 10 minutes.
• Stir glaze; spoon over top of torte, allowing some to run down side.
• Return torte to refrigerator while making garnish.
• In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
• Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
• Refrigerate at least 30 minutes before serving.
• Cover and refrigerate any remaining torte.

PISTACHIO TORTE

Steps:

• For the crust, mix together the flour, butter and nuts.
• Press in the bottom of a 9 x 13 pan.
• Bake at 325 for 15 minutes.
• Let cool.
• Mix the cream cheese, powdered sugar and 1 cup cool whip.
• Spread on top of crust.
• Mix well the pudding and milk.
• Pour on top of cream cheese mixture and let set.
• Top with remaining cool whip.
• May top with chopped nuts if desired.

TRIPLE MOUSSE TORTE

Steps:

• In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes., For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes., For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top., Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.

PISTACHIO BROWNIE TOFFEE BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and vanilla. Gradually beat in flour, mixing well. Press onto bottom of a greased 15x10x1-in. baking pan., Bake until golden brown, 12-14 minutes. Meanwhile, in a large bowl, combine brownie mix, water, oil and egg until blended., Spread brownie batter over hot crust. Bake until center is set, 14-16 minutes. Cool completely in pan on a wire rack., Spread melted chocolate over top; sprinkle with pistachios. Let stand until set. Cut into 36 bars.

CHOCOLATE PISTACHIO BROWNIES

Steps:

• Preheat oven to 350F.
• Lightly grease a 9-inch baking pan and line with wax paper Melt the chocolate and butter in a heatproof bowl over a pan or gently simmering water.
• Let cool slightly Sift the flour into a seperate bowl and stir in the suagr Stir the eggs into the melted chocolate mixture, then pour this into the flour mixture, beat well.
• Stir in the nuts and white chocolate, then pour into the prepared baking pan and spread to the corners Bake for 30-35 minutes, or until firm to the touch.
• Let cool into the pan for 20 minutes and then turn out onto a wire rack to cool completely.
• Cut into 12 bars and dust with confectioner's sugar.

FLUFFY PISTACHIO DESSERT

Steps:

• In a large bowl, beat margarine until smooth. Add flour and sugar; blend until crumbly. Stir in walnuts. , Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Cool. , In a large bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes. , Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Chill at least 1 hour.

ROASTED VEGETABLE AND PISTACHIO TORTE

Steps:

• Heat oven to 450°. Toss bell peppers, onion, zucchini, oil, marjoram and salt in medium bowl to coat. Spread in ungreased rectangular baking pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until crisp-tender. Cool 15 minutes. Cut vegetables into about 1/4-inch pieces.
• Mix 1/4 cup of the cream cheese, the mayonnaise and 2 tablespoons of the nuts.
• Reserve 1/4 cup vegetables for garnish. Place 1 tortilla on serving plate. Spread half of the vegetables over tortilla. Add tortilla; spread with cream cheese-nut mixture. Add tortilla; spread with remaining vegetables. Top with remaining tortilla. Spread side and top with remaining cream cheese. Garnish with reserved vegetables and remaining 2 tablespoons nuts. Refrigerate at least 1 hour. To serve, cut into wedges.