Peanut Butter, Caramel, Chocolate Tart

What a weekend. So much fun, and so much good food! I really truly love my friends- they are the sweetest, most down to earth kids around town. Thanks to everyone for dancing their butts off with me!

I made this tart for my birthday and I can’t even explain to you how rich and delicious it is. So much so that I can only handle a few bites at a time before getting a tummy-ache. Everyone destroyed it in minutes, and thus I couldn’t get a decent picture of it. I took the recipe for Martha Stewart.

Sloppy picture, done in a hurry

 Peanut Butter, Caramel, Chocolate Tart

Crust

• 1 box of chocolate wafer cookies (2 1/3 cups)
• 1 stick of butter, melted

Caramel

• 1 1/4 cups granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1/3 cup greek full fat yogurt
• 1 cup roasted peanuts

Peanut Butter Mousse

• 8 oz cream cheese, room temperature
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 1/4 cups smooth peanut butter
• 1/2 tsp vanilla
• 1 cup heavy cream

Chocolate Ganache

• 7 oz semisweet chocolate chips
• 1 cup heavy cream

Directions:

Preheat oven to 350 degrees. Make crust by combining cookie crumbs and melted butter, and pressing into a 9-inch spring foam pan. Make sure to go up the sides about 2 1/2 inches. Bake for 10 minutes, then remove to cool.

Make caramel sauce by heating sugar and water over medium heat in a saucepan, being sure to scrape down sides. Cook for ten minutes until amber in colour and reduced in volume.Remove form heat, add cream, and continue to heat until boiling. Transfer caramel to a bowl, stir in yogurt, are refrigerate for 45 minutes until cool yet pourable. Stir in peanuts.

While caramel cooks, make peanut butter mousse.

Pretty Martha Stewart picture

Beat cream cheese and confectioners sugar, until smooth. Beat in salt, peanut butter, and vanilla until smooth and fluffy. Whisk heavy cream in separate bowl until stiff peaks form, and slowly add into peanut butter mixture.  Cool for 20 minutes.

Assemble tart: pour caramel sauce into cookie crust, then pour in peanut butter mouse. Refrigerate for 20 minutes. Meanwhile, make ganache. Bring cream to a simmer in small saucepan over medium-high heat. Pour cream into a bowl and add chocolate chips. Whisk to combine. Pour ganache over peanut butter mixture of tart, and smooth evenly. Refrigerate for 30 minutes, or over night for deeper flavour.This is extremely rich and must be cold when serving. It is AMAZING so please please try this!!

Happy baking!

xox

Birthday Peanut-Butter Banana and Chocolate-Chip French Toast

20 years.

That is 240 months. Or 7305 days. Or 631 138 519 seconds.

That is 2 decades.

It seems like it took forever to get here, but really that’s not very old. I still look like I’m 16 and i’ll probably still look 16 until I’m thirty. Maybe i’ll get a wrinkle or two. Mom is 42 today (same birthdays weeeee!) and she hasn’t aged at all! Good genes?

Filled with peanut butter and chocolate chips

Make this for your birthday breakfast! Or any breakfast because it’s just that good.

Birthday Peanut-Butter and Chocolate-Chip French Toast

Ingredients

• 2 pieces of bread (whatever kind floats your boat)
• 1 tsp vegetable oil, or butter
• 1 egg
• 1 tbsp vanilla
• 1/2 tsp cinnamon
• 1/6 tsp nutmeg
• 1 tbsp brown sugar
• 1/2 medium banana
• 1 tbsp peanut butter
• 1 tbsp each of peanut butter chips and chocolate chips
• confectioner’s sugar (optional)

Directions:

Pour oil onto a griddle or frying pan and put stove on medium heat.Whisk egg, vanilla, cinnamon, nutmeg, and brown sugar together. Pour in a shallow bowl. Set aside.

Assemble sandwich: spread peanut butter on one piece of bread, and top with banana slices and the P.B. and Choco chips. Dip sandwich into egg mixture, and let soak for a couple minutes on either side.

Place sandwich onto griddle/frying pan and cook for a couple minutes on each side. Transfer sandwich to a plate, cut in half, and sprinkle with confectioner’s sugar.

Enjoy!

xox