What’s the verdict on this no-bake pie? Leave your links below!
Next up on the schedule: a no-bake, frozen pie! Posting date is March 24.
- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- ½ cup (3 ounces) semisweet chocolate chips
- ½ teaspoon light corn syrup
- 8 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter
- 2 tablespoons pure vanilla extract
- ¾ cup firmly packed dark brown sugar
- 1½ cups heavy cream
- 6 ounces milk chocolate, finely chopped
- 6 ounces dark chocolate (64% cacao), finely chopped
- 1 cup heavy cream
- ¼ cup light corn syrup
- In a food processor, grind the cookies to a very fine powder. You should have about 1½ cups. Put the crumbs in a bowl and stir in the sugar.
- Pour the butter over the crumb mixture and mix until well combined. The mixture will feel wet. Turn the crumb mixture out into a 9-inch pie plate and press it into the bottom and up the sides. You can use the back of a large spoon to even out the crust.
- Put the crust in the refrigerator while you make the filling.
- Melt the chocolate chips in a microwave oven or in a double boiler (see page 23). Add the corn syrup and stir to combine. Use a spatula to spread the chocolate in a thin layer on the bottom of the chilled pie crust. Put the crust back in the refrigerator while you make the peanut butter filling.
- Put the cream cheese, peanut butter, vanilla, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well combined and completely smooth. Set aside.
- In a clean bowl, use the mixer fitted with the whisk attachment to whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the mixture is uniform in color.
- Pour the mixture into the prepared crust and freeze for at least 4 hours. Once the pie is frozen, you can cover it with aluminum foil and freeze for up to 3 days.
- Place both chocolates in a medium heatproof bowl and set aside.
- In a small saucepan, bring the cream to a simmer over medium heat. Add the corn syrup and stir to combine. Remove from the heat and pour over the chocolates. Let the mixture sit for 2 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth. The hot fudge sauce, cooled to room
- temperature and covered tightly, will keep for 3 days in the refrigerator. Rewarm the sauce in a microwave oven on medium heat for 30 seconds, stir, and repeat until the sauce is warm; or reheat it in a small saucepan over low heat.
- Place a frozen piece of pie on a large serving plate and spoon 3 heaping tablespoons of the warm sauce directly over the top of the pie. Eat and enjoy immediately.
Our bakers turned lots and lots of cream cheese into some very pretty cheesecakes!
If you’ve got cheesecake, leave your links here!
Who’s ready for cheesecake? This monster (in a good way) of a cheesecake comes straight from Matt’s grandmother via Schenectady, NY. Posting date is March 10!
- 2 1⁄2 cups graham cracker crumbs (about 20 crackers)
- 1⁄4 cup sugar
- 1⁄2 cup (1 stick) unsalted butter, softened
- 40 ounces (five 8-ounce packages) cream cheese, softened
- 1 3⁄4 cups sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon grated lemon zest (from about 1 lemon)
- 1⁄4 teaspoon fresh lemon juice
- 5 large eggs
- 2 large egg yolks
- 1⁄4 cup heavy cream
- 1⁄2 cup sour cream
- Lightly spray a 9-inch springform pan with nonstick cooking spray.
- Put the graham cracker crumbs, sugar, and butter in a large bowl. Beat, by hand, until well combined. Press the mixture into the bottom and all the way up the sides of the prepared pan. Put in the refrigerator while you make the filling.
- Preheat the oven to 500 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, flour, lemon zest, and lemon juice. Beat on medium speed until just combined, being careful not to overbeat (too much air can cause cheesecakes to crack). Add the eggs and egg yolks, one at a time, beating well after each addition. Add the cream and beat until incorporated.
- Pour the mixture into the chilled crust and bake for 10 minutes. Open the oven door to let out some heat, and lower the oven temperature to 350 degrees F. Bake until the cheesecake is set around the outside, but still slightly wobbly in the center, 45 minutes to 1 hour, rotating the pan every 15 minutes. Remove from the oven and spread the sour cream over the top of the cheesecake. Return to the oven for 5 more minutes. Turn off the heat, crack the oven door, and let the cheesecake cool completely in the oven (about 1 hour).
- Chill the cheesecake in the refrigerator for 8 hours or overnight. When ready to serve, loosen the sides of the crust from the pan with an offset spatula, then remove the springform sides and serve.
A bright lemony baking week for us! Check out all the beautiful loaves…
Is this loaf lemon enough for you? Leave your links here!
Next up on the schedule: loaves of lemon on lemon on lemon! Posting date is February 24.
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2¼ cups sugar
- 8 large eggs, at room temperature
- ¼ cup grated lemon zest (from about 4 lemons)
- ¼ cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- ½ cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup fresh lemon juice
- ⅓ cup sugar
- 2 cups confectioners’ sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
Our bakers made some great looking oatmeal cookies!
Leave your links for these winter spiced oatmeal cookies here!