Tuesday, January 25, 2011

Baking With Mommy

So last night we decided to make a desert. I found this recipe for some Peanut Butter Dream Bars, and Olivia helped me make them.

I would only recommend making these if you want something very rich, and if you plan your time wisely to make them- which I didn't. They took a while to make because you have to bake different layers and let them cool completely and since part is brownie-they take a while to cook. But they turned out delicious! But very rich.

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 box (18.2 ounces) brownie mix
  • 1/2 cup chopped dry-roasted peanuts
  • 4 ounces cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup confectioner's sugar
  • 3 tablespoons milk
  • 1-1/2 cups heavy cream
  • 1 tablespoons light corn syrup
  • 3/4 cup semisweet chocolate chips
  • Whipped cream, chopped peanuts, chocolate-peanut butter candies and caramel sauce, to garnish
Directions 1. Heat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray. Line pan with foil, allowing sides to overhang; spray foil.
In small bowl, combine graham cracker crumbs and granulated sugar. Mix in melted butter. Press crumb mixture into prepared pan. Bake until golden, about 5 to 7 minutes. Cool on wire rack.
2. Prepare brownie mix according to package directions for cakelike brownies (adding 1/4 cup water, 1/3 cup oil and 3 eggs). Fold in chopped nuts. Pour batter into crust-lined pan. Return to 350°F oven; bake until brownie is just set and a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack.
3. With electric mixer in medium bowl, beat cream cheese until smooth. Add peanut butter and confectioners' sugar; beat until just blended (it will look lumpy). Add milk; beat lightly to loosen mixture. In separate bowl, whip 1 cup of the cream and gently fold into peanut butter mixture. Spread mousse evenly over cooled brownie. Refrigerate 1 hour.
4. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just boiling. Remove from heat; add corn syrup and chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Pour glaze over chilled mousse and spread to cover completely. Return to refrigerator for at least 1 hour.
5. Run a small knife around inside of pan and lift out brownie. Heat knife under hot running water and trim edges. Slice brownie, rinsing knife after each cut, into 5 strips about 1-1/2 inches wide. Cut each strip into 5 pieces about 1-1/2 inches square. Transfer to a serving plate and garnish with whipped cream, nuts, candy and caramel sauce.

Here are some pics I took of Olivia yesterday- the Dr. said to take her outside to help with her breathing so went out for a tiny bit- I hate taking her out in this weather since its horrible but it has seemed to help-

(I can't wait to really get to practice taking pictures with my camera)

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