TWD: 15 MINUTE MAGIC CHOCOLATE AMARETTI TORTE

Holly from PheMOMenom chose this week's TWD recipe. I've been a huge fan of Holly's blog for a long time now and I fully entrusted her with this week's selection; the woman clearly knows her desserts. 15 Minute Magic Chocolate Amaretti Torte is a title that rolls off the tongue. Anything that takes 15 minutes to prepare is right up my alley. This torte requires the use of amaretti cookies which I ended up making from smitten kitchen. The cookies alone were delicious and so easy to make. The almond flavor was so prevalent and they were super chewy. I made these cookies a few days in advance so by the time I ground them up they had a crunch to them.

This torte is a combination of chocolate, ground almonds/amarettis, eggs, sugar and butter. That's it, folks. I baked it in an 8 inch square pan, smothered it in a bittersweet chocolate ganache, then topped it off with a delicious almond whipped cream. I added some small gold dragee's to give these bars a bit of color. As for the taste, these were OK. I mean, they were good; don't get me wrong, but this entire recipe wasn't really my thing. I could have eliminated the chocolate ganache topping and just gone with the almond whipped cream. However, everyone in the office really enjoyed these. If you're interested in testing this quickie out then check out the recipe at Holly's blog.

THE BEST BLONDIES

I made these blondies from Dorie Greenspan's baking bible a long time ago and felt the need to make them again, despite how many of them I can put in my mouth at once. They are by far the most fantastic blondies I've ever made and are even better than some of my best brownie recipes. They contain coconut, toffee bits, and chocolate chips. I went ahead and added some Butterfinger as well, just for kicks. These blondies have a real gooey caramel-type taste from all the brown sugar. They are super soft and chewy and stay good for DAYS on end.  When I cut these up I sliced off the 4 edges and froze them. That, my friends, is what I call my "secret stash" that I hit up from time to time!  

You can find the recipe here. Enjoy these, I know you will :)

MINI COOKIE DOUGH CHEESECAKES REVISITED

THESE.

WERE.

AMAZING.

*****UPDATE*****

I've gotten a ton of requests for this recipe. I didn't realize what a hit these would be! Anyway, I'm here to please so this is what you'll need:

When making my cheesecakes I've developed a recipe that comes from a bunch of other recipes (a.k.a. too difficult to keep track). Therefore, for these cheesecakes, use your most beloved cheesecake/crust combination recipe and add the egg less cookie dough (recipe below) to it before baking. You can top it off with anything. In my case, I used my favorite chocolate ganache recipe. Also, make sure you bake these in a mini cheesecake pan with removable bottoms! Wallah! Enjoy.

• EGG LESS COOKIE DOUGH RECIPE:
• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 3 Tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 cup semisweet chocolate chip
• Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
  

TWD:BANANA CREAM PIE

Amy of Sing for Your Supper selected this weeks TWD recipe; banana cream pie. I am a huge fan of banana cream pie so naturally I was excited to make this. On my way home from work last week, I stopped off at my corner fruit stand and bought the most gorgeous bananas. 8 bananas for $1.50, what a bargain! I've made banana cream pies before, found here, but Dorie's pie is oh so different. Dorie's pie filling consists of spiced caramel-like flavorings including cinnamon and nutmeg, and lots of brown sugar.

The sliced bananas are spread throughout the filling and the whipped cream topping has a touch of sour cream in it; which I thoroughly enjoyed. I did make one alteration to this pie, and that was the crust. I was really in the mood for a crispy crunchy graham cracker crust rather than good ol' pie crust so I went with that. This pie was seriously fantastic and definitely tasted different than other banana cream pies that I've made. It seemed more classic and authentic and the not-to-sweet whipped topping really enhanced the fillings flavors. This is a pie I most certainly will make again. Check out Amy's blog for the delicious recipe.

CHOCOLATE PEANUT BUTTER CUPCAKES

I needed to put together a universally-liked cupcake as a 'thank you' gift for my veterinarians office; and I needed to do it quickly. You see, last week I experienced every pet owner's nightmare. My poor Bentley pup got his foot stuck in the elevator. Yep, it was an utter disaster. I had to rush him to the emergency vet @ 6am only to find out he needed surgery with 50+ stitches in order to save his paw. Needless to say, I've been traumatized and have schlepped him back and forth to the vet 100 times in the past week. They have been so incredibly accommodating by staying late and opening up early for me. So, what says 'thank you' better than cupcakes? And chocolate peanut butter cupcakes at that.

I have been reading/hearing about Martha's one-bowl chocolate cupcake recipe for over a year now and I figured it was finally time to test them out. I'm surprised it took me this long considering the rave reviews and incredible convenience of 'one bowl'. I busted out my very best Valrhona chocolate, silky creamy JIF peanut butter, and pretty hunter green cupcake liners. My very best thanks were in order. These cupcakes were deeeeelicious! They were chocolaty and moist and baked so beautifully. Each and every cupcake domed perfectly with brownie-like cracks on top. And the frosting-oh, the frosting. Peanut butter swirls with the utmost salt perfection. From here on out, I will add sea salt to all and everything peanut butter related. It should be a law. Oh, and of course I made a dozen minis for fun.

Above are the cupcakes packed up and ready for delivery! Enjoy!

Martha's One-Bowl Chocolate Cupcake Recipe found here.

Peanut Butter Frosting:
2 sticks butter
8 oz. cream cheese
4 cups powdered sugar
1 tsp. vanilla
1/2 cup all creamy peanut butter mixed with 1/2 tsp sea salt
2-3 tbsp of Milk or heavy cream (optional)

Cream butter until white and fluffy. Add cream cheese and vanilla and beat until well incorporated. Turn mixer to lowest setting and add 1 cup powdered sugar at a time, waiting until incorporated to add the next cup. Add milk or cream when the frosting looks like it's getting too thick. When all the powdered sugar is combined turn mixer back to high setting and beat for 2 min. Add peanut butter mixture. Enjoy!