- 10 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 large cold eggs
- 1/2 cup all-purpose flour
- 1/2 cup peanut butter
Preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
Set up a double boiler with barely simmering water. Combine butter, sugar, cocoa powder, and salt in the double boiler. Stir mixture occasionally until the butter has melted and mixture is quite warm and looks a bit like chocolate.
Remove the bowl from heat and set aside for 3 to 5 minutes to cool slightly. Stir in vanilla with a spatula. Then, add eggs, one at a time, stirring vigorously after each one. When the batter looks shiny and well blended, add a tablespoon of flour at a time, stirring until fully incorporated between additions, then vigorously beat with a spatula for an additional 50 strokes.
Pour batter into prepared pan, then drop spoonfuls of peanut butter into the batter. With a knife, swirl the peanut butter into the batter.
Bake 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Cool completely then remove from pan. Cut and serve.
I’ve seen custard tarts topped with apple “roses” and wanted to make something similar for our Christmas dessert. Since we made our own maple syrup this year, I wanted to use a maple custard. We had a big bag of walnuts, so I used those for the crust.
- 1.5 cups whole milk
- 6 egg yolks
- 1/2 cup maple syrup
- 3T corn starch
- 1t vanilla extract
- 1/4t sea salt
Combine all ingredients in a double boiler (or a metal bowl on top of a pot). Select a medium heat (‘4’ on my cooktop). Whisking constantly, heat custard until it thickens. Remove from heat, cover with cling film, and refrigerate.
Walnut Cookie Crust:
- 1.5 cup pulverized walnut pieces
- 1 cup whole wheat flour
- 1/4t sea salt
- 1/4 cup butter
- 2T sugar
- 2 egg whites
Preheat oven to 350 degrees F.
Put walnuts into a food processor and pulverize – not just powdered, some 1/8″ pieces should remain.
Measure 1.5 cups of pulverized walnuts. Combine with flour, salt, and sugar.
Melt butter. Using a fork, cut the melted butter into the dry ingredients. Add egg whites and cut together until evenly moist.
Press dough to the bottom of a pie or tart plate (can be lined with parchment – makes removing the pie a LOT easier). Cook for 15 minutes. Crust should be crunchy and brown.
- 2 apples
- 1/2 cup fresh orange juice
- 1/2 cup sugar
- 1/2 cup melted butter
The instructions used a mandolin to slice the apples, I used a spiral food slicer. Worked well. Combine orange juice, butter, and sugar in a bowl and mix. Gently stir in apple pieces so they are covered. Let sit for 10 minutes.
To assemble – spread custard into cooled pie crust. Curl apple slices around themselves to make rose shapes and gently press into custard.
Mmmmm – I made an avocado chocolate mousse that a friend of a friend sent out. I modified the original recipe significantly: used a lot of carob in place of the cocoa, used maple syrup in place of honey, and used coconut milk in place of almond milk.
2 avocados (room temperature)
6 Tbsp coconut milk
5 Tbsp carob powder
1 Tbsp cocoa powder (I used KAF’s triple cocoa powder)
1/2 tsp vanilla extract
2 Tbsp maple syrup
Dice up the avocado into large chunks. Combine everything in a food processor and process until smooth and creamy. Eat 🙂