My Mom’s Recipes And More בלוג אוכל: 2013.06

June 9, 2013

Chocolate Peanut Butter Pretzel Cookie Bars

Chocolate Peanut Butter Pretzel Cookie Bars

Call it a cookie or a candy - it's a winner recipe and easy to make too !

Chocolate Peanut Butter Pretzel Cookie Bars
/king arthur flour web site -here is the original recipe

Crust

6 1/4 ounces (177g) All-Purpose Flour

1 3/4 ounces (57g) ground pretzels (measure after grinding)

1 3/8 ounces (39g) confectioners' sugar

4 ounces (113g) melted butter

Filling

12 ounces (340g) semisweet chocolate chips - I use broken 60% chocolate

9 1/2 ounces (269g) peanut butter, smooth preferred

1 1/4 ounces (35g) coarsely chopped pretzels, for topping

One 9 x 13" pan

H O W :

Preheat the oven to 350°F (180C).

Line a 9" x 13" baking pan with parchment, leaving the ends long to create a sling. (This will make removing the bars easier).

To make the crust:

Combine the flour, ground pretzels, and sugar, mixing with your fingers to sift and combine.

Add the melted butter and mix again until you have a soft but not wet dough. (I've made this in my food processor).

Press the dough into the pan and bake for 10 to 12 minutes. The crust won't brown much, but will firm up nicely.

Remove it from the oven and cool completely.

To make the filling:

In a double boiler melt the chocolate chips or the chocolate.

Add the peanut butter, stirring until well combined and smooth.

Pour the filling over the crust.

Spread the filling evenly over the crust, and tap the pan on the counter a few times to remove air bubbles.

Sprinkle more crushed pretzels on top for added crunch.

Chill in the freezer for 45 to 60 minutes.

Use the parchment to lift the bars out of the pan.

Slice into squares or bars.

You can serve frozen; just chilled, or at room temperature .

Recipe source :http://www.kingarthurflour.com/recipes/chocolate-peanut-butter-pretzel-cookie-bars-recipe

above : still soft fresh

Ready to eat !

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

June 8, 2013

Rich Cream CheeseCake -The Best Cheesecake Ever !

Rich Cream Cheesecake- The Best Cheesecake Ever !

Rich Cream CheeseCake
/"BEST OF BAKING" CookBook :BY Annette Wolter and Christian Teubner

SHORTBREAD:
1 3/4 cups (200g.) flour
8 tbsp. (120 g.) butter, cut in small pieces
1/4 c. plus 1 tbsp. (70 g.) sugar
1 egg yolk
Pinch of salt
Grated peel of 1/2 lemon

FILLING:
1 cup (250 ml) milk
1 cup (200 g.) granulated sugar
Grated peel of 1 lemon
Pinch of salt
4 egg yolks (large)
2 env. unflavored gelatin = 2 tbsp
3 tbsp. water
400 ml whipping cream (450 ml by the Book)
1 lb. (450 ml.) cream cheese
----
Powdered sugar

H o w:
To make shortbread:
Sift flour onto a clean working surface or into a large bowl.
Dot with butter.
Make a well in the center and add sugar, egg yolk, salt and lemon peel.
Working from center outwards, quickly knead all ingredients to a smooth dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 2 hours .
-
Preheat oven to 375 degrees (190 C).
Grease 2 baking sheets.
Line sides of 10 inch (25 cm) springform cake pan with trip of waxed paper.
On floured surface, roll out dough to make two 10 inch (25 cm) rounds.
Place on greased baking sheets.
Pierce one round all over with fork to prevent it from rising unevenly during baking.
Bake 8-10 minutes or until golden brown.
While still warm, cut round which was pierced with fork into 12 equal portions.
Cool on rack with other round.

To make filling:
Put milk, sugar, salt, lemon peel and egg yolks into a double boiler.
Heat gently, stirring constantly, until smooth and slightly thickened.
Remove lemon custard from heat and transfer to medium bowl.
In small saucepan dissolve gelatin in water over low heat.
Stir into lemon custard.
Cool.
Whip cream until stiff.
Beat cream cheese to soften.
When custard begins to set, stir in beaten cream cheese.
Put mixture into blender and process until smooth.
Return to bowl and carefully fold in whipped cream.
Place uncut shortbread round into prepared springform pan.
Spoon in cream cheese filling ,smooth the surface.
Arrange cut shortbread on top to form a round.
Refrigerate until set. for 1 night .
Remove cheese cake from pan and carefully peel wax paper away.
Sift powdered sugar over cake.