oreo-based peanut butter pie with chocolate ganache.

Since long time ago, I've always wanted to make desserts with peanut butter. I remembered as child that I really loved Skippy - a brand of peanut butter manufactured in USA. It was sooo yummy and always brings back so much memories in the past. But, since I couldn't find it here in Germany, the plan was buying another peanut butter spread, and what I found in the local market was a brand called Barney's Best. I'm very happy that it tastes REALLY good. It's craveably delicious, creamy, with a texture just like Skippy (if I still clearly remembered). 

So, I'm happier that I finally created a new dessert with peanut butter.... Oreo-based Peanut Butter Pie with Chocolate Ganache. Inspiration?? Again, it came from Pinterest the day before. I modified a few great and exciting recipes which I accidentally found there.

A little tips: If you wanna try this recipe, and you aren't a huge chocolate lover, you don't have to use the Oreo as based (just leave it with a normal graham cracker crumbs) OR drizzle the pie with ganache. (because it will make the pie so chocolatey and sweeter as taste). But, if you are indeed a chocolate lover, or even oreo lover, just make it exactly the same like I did. :)

This pie tastes delicious. I just enjoyed a huge slice for my breakfast :p and shared the rest of them with my neighbours. Have a go guys! Here's the recipe:

For the Oreo-based:

Ingredients: 

14-16 Oreos, crushed

6 tablespoons (85 grams) unsalted butter, melted

For the pie filling:

Ingredients:

1 tablespoon peanut butter spread

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream

Directions:

1). In a large bowl, mix together the crushed Oreos and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Add a spoon of peanut butter spread. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. 

8). Pour the filling over the chilled oreo crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the chocolate ganache:

Ingredients:

227 grams semisweet or bittersweet chocolate, cut into small pieces

180 ml heavy cream

28 grams (2 tablespoons) unsalted butter

Directions:

1). Place the chopped chocolate in a medium-sized heatproof bowl. Set aside.

2). Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

3). Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minuters. Stir gently with a spoon or whisk until smooth.

Makes enough ganache to cover until one - 9 inch (23 cm) cake.

For assembling:

After the pie has been chilled overnight and completely set, remove it from the fridge. Drizzle the pie with ganache, and cut a slice.... Enjoy!

Have a lovely sunny day everyone!

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@lputriasih

no-bake chocolate truffle tart crunch.

We're at the end of February already! How. time. flies.

But honeslty, I feel myself soo happy because my favourite season of the year is coming soon!

Guess what? Yes, SPRING! I know it's still winter now, but at least Spring isn't too far anymore. :))))) 

So, to end my lovely February, I made something special to be shared with my neighbours later, too. It's a tart. An impressiv tart - called: No-bake Chocolate Truffle Tart Crunch.

Firstly, the idea came out after seeing some beautiful desserts on Pinterest yesterday. I just scrolled down pages after pages, seeing many yummy cakes and tarts which made me very hungry. :p Then I had a thought to modify some great recipes and it finally came up with this. 

With no baking required, guess how easy it was to make. We don't need an oven (once again), we just need to chill it in the fridge overnight. I love this tart. I love how it looks. I love how it tastes. The chocolate filling is so smooth, crumbly and chocolatey as it's seen. And the crunchiness from the base just made it even more delicious. I really love it! (if I should say so myself). Probably one of the best tart I've ever made so far.

If you decided to bake something delicious this weekend, you still have time to make this one. So, here's the recipe to follow!

Ingredients:

125 gr butter, melted

200 gr digestive biscuits, crushed

300 ml heavy cream

2 teaspoons icing sugar

vanilla extract

200 gr dark chocolate, melted

cocoa powder, for dusting

raspberries

Directions:

For the crust:

1). Stir the butter into the crushed biscuits, tip into the tin and press down well to cover the base and the sides of the tin.

2). Chill the tin for at least 30 minutes to allow the crust to set.

For the filling:

1). Pour the cream into a large bowl, then add the icing sugar and vanilla extract.

2). Whisk until the mixture forms soft peaks, then gradually whisk in the melted chocolate until the mixture thickens (take care not to over-whip!).

3). Spoon the mixture into the biscuit case and spread out. 

4). Chill for at least 5 hours or better overnight, until the filling has set.

For assembling:

Dust the top with cocoa powder before serving, then add few raspberries to make it even more beautiful! (in other way, you can also serve this tart with a scoop of vanilla ice cream... hmm, yummy!)

Enjoy!

Have a great weekend everyone!

P.S. I'm waiting for a final match between Federer and Djokovic later this evening, and I do really hope that Federer will win the trophy. #bigfan #fingerscrossed.

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@lputriasih