Wednesday, November 15, 2017

Peanut Butter Mousse Pie

Here's a quick and simple dessert recipe for shabbat that's perfect for these short Fridays.
All you have to do is mix a few simple ingredients together, pour it into a graham cracker crust, and then pop it in the freezer.
Another great option is to pour the peanut butter mixture into individual dessert cups and you'll have a creamy decadent dessert that all of your guests will enjoy!



Peanut Butter Mousse Pie

2 cups non-dairy whipping cream
1/2 cup creamy peanut butter
3/4 cup confectioners' sugar
1/2 cup cocoa powder
2 tsp vanilla extract
1/4 tsp salt
1 9-inch graham cracker crust
1 square of chocolate or 2 tsp mini chocolate chips

In the bowl of an electric mixer fitted with the whisk attachment whip the cream until stiff. Add the remaining ingredients and mix until just combined. This can also be done in a mixing bowl with a hand mixer or if you have some good upper body strength whisk it by hand and build up those muscles.
Pour the mixture into the graham cracker crust.
With a microplane, grate the square of chocolate over the top of the mousse or sprinkle with mini chocolate chips. Pop the pie into the freezer for at least 6 hours. Pull the pie out of the freezer 15 minutes before you're ready to serve to soften.




Monday, November 13, 2017

Coffee Cake Muffins

It's Monday morning and the only thing that's going to get me through the Monday blues is a nice blast of caffeine from a big cup of Joe.


The perfect thing to go along with a steaming hot cup of coffee is some type of baked good fresh from the oven and what goes along better with coffee than a coffee cake muffin?



Coffee Cake Muffins 



Crumb Topping 
2 1/4 cups flour
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 cup brown sugar
1/3 cup sugar
3/4 cup oil or melted butter

Coffee Cake Muffin Batter 
2 cups all-purpose flour
1 cup whole wheat flour
2.5 tsp cinnamon
1 cup packed brown sugar
1 Tbs + 1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups milk (dairy or non-dairy)
2/3 cups oil
2 tsp vanilla extract
4 eggs

Cinnamon Glaze 
1/2 cup confectioners' sugar
1 tsp vanilla extract
2 tsp milk
1/2 tsp cinnamon

Preheat oven to 375°F/190°C
Line 2 standard size baking pans with paper liners or coat with non-stick spray.
In a small mixing bowl mix together the dry ingredients of the crumb coating and then add the oil. Pinch together until crumbs form. Place in the fridge until ready to use.
To make the batter mix together the batter dry ingredients in a large mixing bowl. Then add the wet ingredients. Stir until just combined. Scoop the batter into the prepared muffin tins filling 1/2 way. Top with chilled crumb topping and lightly press into the batter. Bake for 18-20 minutes. In the meantime mix together the glaze ingredients. Allow the muffins to cook for a bit and then drizzle with the glaze.