Chocolate Peanut Butter Cream Dessert

I developed this recipe using bits and pieces from other dishes.  The topping is Stabilized Whipped Cream from Veronica’s Cornucopia.

There are several steps, but easy ones, and this dessert goes together very quickly.  It is simply delicious – rich, cool, satisfying.

CHOCOLATE PEANUT BUTTER CREAM DESSERT

Topping (PREPARE THE NIGHT BEFORE SERVING)

  • 3 oz. cream cheese, softened
  • 1 cup heavy whipping cream
  • 24 miniature marshmallows
  • ¼ cup granulated sugar

Crust:

  • ½ cup all-purpose flour
  • ¼ cup butter, cut in small cubes
  • ½ cup salted peanuts, chopped

Filling:

  • 4 serving pkg. Jello instant chocolate pudding
  • 1-½ cups milk
  • ¾ cup peanut butter
  • 1 Dove Pleasure Or Hershey Nugget for grating

To make topping:
The night before serving, in a medium bowl mix the cream cheese with a fork until smooth.  Gradually add the cream, stirring until blended.  Stir in the marshmallows and sugar.

Place bowl in the refrigerator (do not cover the bowl).  Place the beaters in the freezer to chill overnight.


In the morning, place the cream mixture in a mixer bowl and beat with the chilled beaters until marshmallows have dissolved and stiff peaks form.

To make the crust:
Preheat oven to 350 degrees F.  In a medium bowl, place flour and butter cubes.


Mix the butter into the flour with your fingertips.  Add the peanuts and mix into the dough.  Place dough in the bottom of an ungreased 9-inch baking dish.


Bake @ 350 degrees F for 15 minutes.  Let cool on a wire rack.

To make the filling:
Place instant pudding mix in a medium bowl and whisk in the milk for one minute.  Add peanut butter and continue whisking until smooth.


Pour pudding on top of cooled crust.


Spoon topping on top of the chocolate mixture.

Grate the chocolate candy over the top of the dessert.

Cover and chill for at least two hours.

Servings:  6 

I made an extra batch of the stabilized whipped cream to see how long it would hold up after being made.  Refrigerated, it will remain stable for 5 days.  It is also possible to freeze and thaw the cream with good results. It’s nice to make in advance and have on hand for when you are pressed for time.   Of course, you could also substitute regular whipped cream or a frozen whipped topping (thawed) in this dish.

Slightly Asian Slaw

This salad is my version of several recipes for an Asian-type slaw.  It’s very flavorful and goes nicely with any kind of sandwich.  Also, I like the fact that it can be served immediately rather than having to prepare it an hour or two in advance of a meal.

SLIGHTLY ASIAN SLAW

  • 1 Tbsp. creamy peanut butter
  • 2 Tblsp. peanut oil
  • 1 tsp. sesame oil
  • ¼ tsp. Mongolian Fire Oil (opt.)
  • 1 Tblsp. rice vinegar
  • ½ Tblsp. granulated sugar
  • 2 cups shredded cabbage
  • 3 green onions, chopped (white and green part)
  • 1/4 cup grated carrots
  • 1 Tblsp. peanuts
  • 1 Tblsp. snipped cilantro

Place peanut butter in a small jar with a lid. Add peanut oil, sesame oil, Mongolian Fire Oil, vinegar and sugar.  Whisk with a fork…

…and then put a lid on the jar and shake vigorously.

In a large bowl, toss the shredded cabbage, onions and carrots together.   Salad can be covered and refrigerated at this point.

When ready to serve, add peanuts, cilantro and dressing.  Toss well.

4 side-salad servings 

Brown Velvet Cake

I’ve been going through my big collection of cookbooks and recipes to find any that might have been enjoyed years ago and then forgotten.  This one is a good example.

In December of 1988, I had clipped a recipe for Brown Velvet Cake but didn’t get around to making it until the summer of 1990.  The family enjoyed the cake so I made it again to enter in our local Harvest Home Festival, an annual Labor Day event.  There were always a lot of wonderful entries and I felt lucky to win a third place ribbon.  Then, I forgot all about the cake until the recipe surfaced last week in one of my binders.  I have a note, “My favorite chocolate cake”.

BROWN VELVET CAKE

The Cake:

  • 1 cup of chocolate chips (I used Ghirardelli Milk Chocolate)
  • 1/2 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2  cup softened butter
  • 1/2 cup creamy peanut butter
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs plus 2 egg whites
  • 1 tsp. vanilla
  • 1 cup buttermilk (or 1 Tblsp. white vinegar in a standard measuring cup with milk to equal one cup)

To Make the Cake:

Preheat oven to 350 degrees F.

Grease well and lightly flour two 9″ round cake pans.

Combine the chocolate chips and boiling water.  Let stand, stir and cool.

Sift together the flour, baking soda and salt.  Set aside.

In a large bowl, cream the butter and peanut butter.  Gradually add brown sugar and granulated sugar, creaming well.

Add 2 unbeaten eggs and 2 unbeaten egg whites, plus vanilla and cooled chocolate mixture, mixing well.

Add dry ingredients to this batter alternately with buttermilk, beginning and ending with dry ingredients.  Blend well after each addition.

Turn into the two greased and floured 9″ cake pans.  Bake @ 350 degrees F for 35-40 minutes until a tester inserted in the center of a cake comes out clean.

Let cakes rest in pans on a wire rack for 5 minutes, then remove from pans and let cool on the rack.

The  Filling:

  • 1/2 cup dark brown sugar, packed
  • 1 Tblsp. cornstarch
  • 1/2 cup undiluted evaporated milk
  • 1/4 cup water
  • 2 egg yolks
  • 1/2 cup chopped peanuts
  • 1 Tblsp. creamy peanut butter
  • 1/2 tsp. vanilla

To Make the Filling:

In a medium pan, combine the brown sugar and cornstarch.  Add evaporated milk, water and egg yolks.  Cook over medium heat, stirring constantly, until thick and mixture begins to bubble.  Remove from heat, stir in all but 2 Tblsp. of the chopped peanuts, the peanut butter and the vanilla.  Set aside to cool.

The Frosting:

  • 2 Tblsp. butter
  • 2 Tblsp. creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 tsp. vanilla
  • 3 cups confectioners’ sugar
  • 4-5 Tblsp. evaporated milk, undiluted

To Make the Frosting:

Cream together the butter and peanut butter.  Add the melted chocolate chips and vanilla.  Blend in the confectioners’ sugar alternately with the evaporated milk to spreading consistency.

To Assemble the Cake

Place one cooled cake layer on a plate and spread the top with the filling.

Place the second layer on top of the filling and frost the top and sides of the cake.

Sprinkle the reserved 2 tablespoons of chopped peanuts over the top of the frosted cake.

This makes a tall (3-1/2 inches) impressive cake …. and it’s delicious.