Chocolate Peanut Butter Cheesecake Bars

 Ingredients

For the crust

24 cream-filled chocolate sandwich cookies, such as Oreos (about 9 ounces; 255 g)

6 tbsp (85 g) unsalted butter, melted

For the cheesecake

8 ounces (226 g) cream cheese, softened

1/2 cup confectioners' sugar (2 1/3 ounces; 67 g)

1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

3/4 tsp vanilla extract

1/2 cup heavy whipping cream (120 ml), chilled

For the topping

5ounces (142g) semisweet chocolate (60% cacao), finely chopped (about 3/4cup)

1/3 cup (80 ml) heavy whipping cream

1 tbsp (15 ml) light corn syrup

Chopped salted roasted peanuts, for sprinkling

Flaky sea salt, such as Maldon, for garnish (optional)

 

Preparations

For the crust 

Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. 

In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling. 

 

For the Cheesecake:

In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners' sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute. 

  

 

In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours. 

For the Topping:

After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour. 

  

Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

 

 

Protein-Packed Chocolate-Peanut Butter Cottage Cheese Ice Cream

 Ingredients

1 cup (240 ml) heavy whipping cream

1 pound (454 g) whole cottage cheese (2 cups)

1/2 cup plus 2 tbsp Dutch-processed cocoa powder (1 3/8 ounces; 40 g)

1 3/4 cup (180 ml) pure maple syrup

1 tsp (5 ml) vanilla extract (optional)

1/4 cup creamy peanut butter (2 1/4 ounces; 66 g)

 

Preparations

In a food processor or blender, process heavy cream, stopping and scraping down sides as needed for even blending, until thickened and soft peaks form, 30 to 60 seconds. Transfer whipped cream to a medium bowl. Do not wipe processor clean.

In now-empty food processor or blender, place cottage cheese, cocoa powder, maple syrup, and vanilla (if using) and process until smooth, stopping to scrape down sides as needed, about 2 minutes. Add whipped cream and pulse until just fully incorporated, about 5 (1-second) pulses. Transfer to a 9- x 5-inch loaf pan. 

 In a small microwave-safe bowl, microwave peanut butter on high until loosened, about 30 seconds; dollop warmed peanut butter over cottage cheese mixture in loaf pan, then use a butter knife or offset spatula to swirl peanut butter into cottage cheese mixture. 

Press plastic wrap flush against surface and freeze until firm, at least 6 hours. Let sit at room temperature for 15 minutes before scooping.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Mango Icebox Cake

Ingredients

For the cake

 1 (.25-ounce) package unflavored gelatin

 1 1/2 tsp cardamom pdr

 1/2 cup water

 3 medium-sized, ripe but firm mangoes, peeled and cut into 1/4-inch dice

1 tsp lime juice

1 1/4 cups (about 8 3/4ounces) granulated sugar

 2 tbsp light corn syrup

4 large egg whites, at room temperature

3/4 tsp salt

1 vanilla bean, seeds scraped out

1 1/2cups (about 12ounces) mascarpone cheese

1/2 cup sweetened condensed milk

 44 savoiardi Italian ladyfingers from 2 (7-ounce) packages (see note)

 

For the topping

2 medium-sized, ripe but firm mangoes

2 tsp lime juice

 

Preparations

For the Cake: Combine gelatin, cardamom, and 1/4 cup water in small bowl and allow to soften, about 5 minutes. Microwave 45 seconds and allow to cool to room temperature, 5 to 7 minutes.  

Meanwhile, pulse 1 cup diced mango, 1/4 cup sugar, and lime juice in food processor until completely puréed. Reserve.  

Stir remaining 1 cup sugar, remaining 1/4 cup water, and corn syrup in heavy-bottomed medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil syrup until it registers 238°F on candy thermometer, about 5 minutes. 

While syrup boils, with electric mixer fitted with whisk attachment, whip egg whites, vanilla bean seeds, and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. 

When syrup reaches temperature, with mixer running on medium-high speed, slowly and carefully pour into egg whites. Beat until outside of bowl is cool to the touch and whites are thick and glossy, about 7 minutes. Add gelatin mixture and beat just to combine. 

Whisk mascarpone, sweetened condensed milk, and pureed mango mixture together in large bowl. Mix in 1/3 of meringue. With rubber spatula, fold in remaining meringue. Fold in remaining 2 cups mango. 

To Assemble: Line bottom of 9-inch springform pan with parchment paper round. Reserve 24 of the best looking ladyfingers and, with serrated knife, gently cut each into 3 1/4 inches long. Break remaining 20 cookies into 1/2-inch pieces. 

Cover bottom of pan with half of the cookie pieces. Scrape half the mango mixture (about 4 1/2 cups) into pan over cookies. With rubber spatula, spread out over cookies, leaving a 1-inch gap between mixture and edge of pan. Tuck the 24 whole ladyfingers into the gap vertically; this will help keep them standing up straight. Once finished, spread the mango filling all the way to touch the cookies. 

 Top filling with remaining half of cookie pieces, pressing gently in with fingertips. Spread remaining half of mango mixture over cookies, smoothing top.  

Peel mangoes and discard skin. Peel mango flesh into thin strips and place in bowl. Toss with lime juice, then, wrap strips into flower-like rolls and arrange on top of cake.  

 Cover loosely with plastic wrap and refrigerate until set, at least 4 hours. 

 Release cake from springform mold and, leaving it on parchment round, gently slide onto a serving plate or cake stand. Slice and serve chilled. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

One-Bowl Homemade Ladyfingers

 Ingredients

3 large eggs (about 5 1/2 ounces; 155 g)

4 3/4 ounces sugar (about 2/3 cup; 135 g)

1/4 tsp (1 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/4 ounce freshly grated lemon zest (about 1 tablespoon; 7 g) from 1 large lemon, optional

4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125 g

1/2 ounce cornstarch (about 2 tbsp; 15 g

Powdered sugar, for dusting

 

Preparations

Getting Ready: Adjust oven rack to middle position and preheat to 350°F (175°C). Line two half sheet pans with parchment and fit a large piping bag with a 1/2-inch round tip. Roll bag open and stand upright in a tall drinking glass so it can be filled hands-free. Have ready a small, fine-mesh sieve of powdered sugar for dusting. Fill a 2- or 3-quart saucier with a few inches of water; bring to a boil, then lower heat and adjust to maintain a steady supply of steam. 

For the Ladyfingers: Combine eggs, sugar, and salt in the bowl of a stand mixer, using a flexible spatula to stir. Place over the steaming pot (if it touches the bottom, crumple a strip of foil into a ring to act as a booster seat) and cook, stirring and scraping constantly, until warmed to 160°F (70°C). This should not take significantly longer than 5 minutes; major delays simply indicate insufficient heat/lack of steam. 

Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until the eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft serve when dropped from the whisk, from 5 to 10 minutes depending on the horsepower of your mixer. This is a crucial stage; if the foam is unable to hold soft peaks, the lady fingers will spread flat in the oven. 

 When eggs are foamy and thick enough to briefly hold their shape when dropped from the whisk, add lemon zest, if using, then sift the flour and cornstarch on top. Fold gently with a flexible spatula to combine in a thick batter. Transfer to prepared piping bag, twist to close, and pipe approximately thirty 3- by 1-inch fingers, leaving an inch between each one. When piping, hold the bag at a 45° angle and apply steady pressure as you pipe, then stop squeezing before you reach the end of each one, and lift the bag straight up to break the "tail" of batter. 

 

Generously dust one tray with powdered sugar, and bake until puffed and firm to the touch, about 12 minutes. Set aside, then dust and bake the second tray as before. Cool ladyfingers to room temperature directly on the sheet pan, then transfer to an airtight container as soon as possible. If allowed to sit out after they have cooled, they will begin softening in the air. Use immediately, or store up to 3 weeks at room temperature.  

Notes

Most ovens don't have perfectly even heat, so it's best to bake the ladyfingers one tray at a time. It may seem faster to try and bake both trays at once, but the benefits aren't worth the risk when it comes to these delicate sponge cakes.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

Espresso-Topped Vanilla ice-cream

  

INGREDIENTS

1 shot espresso  (1 to 1 1/2 ounces; 30-40 g)

1 generous scoop vanilla ice cream

 PREPARATIONS

In a small glass or cappuccino cup, pour espresso over ice cream and serve right away with a spoon.  

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Stuffed Shells With Ricotta and Spinach

 INGREDIENTS

6 ounces dry jumbo pasta shells (about 25 shells; see notes)

Kosher salt

Extra-virgin olive oil, for drizzling and greasing the baking dish

10 ounces (280 g) tender fresh greens, such as arugula, spinach, or a combination

1 pound (450 g) good quality ricotta, such as Calabro or from a local Italian dairy

12 ounces (340 g) fresh or low-moisture mozzarella, shredded, divided (see notes)

2 ounces (55 g) grated Parmigiano-Reggiano cheese, divided

1 medium clove garlic, minced

Pinch freshly grated nutmeg

Freshly ground black pepper

1 1/2 cups (355 ml) tomato sauce, divided

 

PREPARATIONS

Preheat oven to 375°F (200°C). In a large pot of salted boiling water, cook shells according to package instructions for baked shells (many packages of jumbo shells will give a specific boiling time for dishes that are subsequently baked; if not, cook the shells for 3 minutes fewer than the stated cooking time). Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. Drizzle shells very lightly with oil and toss to coat. Set aside.  

In the same pot of water, cook the greens until fully wilted, about 30 seconds. Drain greens into the bowl of a salad spinner set in the sink. Run under cold water until thoroughly chilled, then spin in salad spinner to dry.  

Spread greens over a clean kitchen towel or a double layer of paper towels and roll into a tight tube, pressing to remove excess moisture. Transfer to a cutting board and roughly chop.  

Line a large plate or a rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel. Spread ricotta on top and cover with more paper towels or another clean kitchen towel. Let drain for 5 minutes, then remove towels and transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of the ricotta off the towels.) 

Add greens, 8 ounces shredded mozzarella, 1 1/2 ounces grated Parmigiano-Reggiano, garlic, and nutmeg to ricotta. Season with salt and pepper and mix well. 

Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup tomato sauce in an even layer on bottom of baking dish. Using a spoon, fill each shell with a large scoop of ricotta filling and place opening side up in baking dish. Repeat until baking dish is full (you should be able to fit about 18 stuffed shells in the dish, and may have a few pasta shells left over). 

Spoon the remaining 1 cup tomato sauce on top of shells. Top with remaining 4 ounces shredded mozzarella and 1/2 ounce grated Parmigiano-Reggiano cheese. 

Bake until shells are heated through and cheese is bubbling and lightly browned on top, about 40 minutes. Let cool slightly, then serve.  

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Italian Bean and Pasta Soup

 

Ingredients

1 pound (454g) dried beans, such as cranberry (borlotti) beans or cannellini beans, soaked overnight in salted water (see notes)

Kosher or sea salt

6 cloves garlic, peeled

1 medium onion, peeled and halved

2 medium carrots, peeled and halved crosswise

2 ribs celery, halved crosswise

3 large sprigs fresh sage and/or rosemary

1/2 pound (227g) small pasta, such as ditalini or small shells

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

 

Preparations

In a large pot, cover beans with lightly salted water by at least 2 inches. Add garlic, onion, carrots, celery, and rosemary or sage. Cover and bring to a boil over high heat. Reduce heat to a bare simmer and cook, covered, until beans are very tender and creamy with no graininess left, 45 to 90 minutes, depending on type of bean. Beans can also be cooked in a pressure cooker at low pressure for 25 minutes. Discard onions, garlic, carrots, celery, and herbs. Drain beans, reserving beans and liquid separately. You should have about 6 cups of cooked beans.  

 Measure out 3 cups of cooked beans, setting the remaining beans (approximately 3 cups) aside. In a blender jar, combine the 3 cups of beans with 4 cups bean-cooking water and blend until completely smooth. Return bean puree to pot and add reserved cooked beans. 

In a small pot of salted boiling water, cook pasta until just short of al dente (about 3 minutes less than cooking time on package). Drain, then transfer to a bowl or container and drizzle with a small amount of olive oil, tossing to lightly coat. 

When ready to serve, bring to a simmer, thinning with additional bean-cooking water until soup reaches a lightly creamy consistency. Season with salt, if needed. Spoon in cooked pasta and simmer just until warmed through. Serve right away, drizzling fresh olive oil on top and a generous grinding of black pepper. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs