Can you believe it?? It's been one year since Baking With Em&M began.
Thank you to everyone and anyone who comes across Em&M. Whether you are a fabulous friend who reads every post or random stranger of the interweb somehow making your way here, it makes us super happy -thanks for sticking around!
While this post is about these awesome Fudgy Peanut Butter Mousse Cups...
We wanted to take a trip down memory lane. We're hopelessly sentimental -apologies!
Our favorite things from this past year: (does this remind anyone of Oprah? ...sadly we have no presents to share.)
1.Perfect Chocolate Chip Cookies
2. Better Than Crack Brownies
3. Green Tea Cupcakes
4. Chinese Coconut Buns
5. Sneaky Snickers Cookies
6. Samoas Bars
7. Scallion Pancake
8. Double Chocolate Chip Cookies
9. Hua Juan
10. Fortune Cookies
Whew! It was surprisingly difficult to choose favorites, but back to this delicious dessert!
So. Good. I may say that about many of the things we make, but really, this was goooood. Peanut Butter + Chocolate = Joy
It may seem like there are a lot of steps, but if you have the time and have a special occasion and need something to share -these are perfect!
Need more convincing? This recipe finally proved to our mom that America's Test Kitchen and Cook's Illustrated is on another level. While it may have taken some time to convince her, she's a true ATK believer now!
*Just a note before you start, when we made the filling for the cups we found that we had a lot left over; you'll probably find that there's enough filling to last through two batches of the cup batter.
Recipe (from America's Test Kitchen -of course!) *you'll need a mini-muffin tin*
1 17.5 oz package sugar cookie mix
1 cup pecans
2 tbsp all purpose flour
1 stick unsalted butter, melted
1 1/4 cup heavy cream
1 cup chunky peanut butter, room temp
1 8 oz package cream cheese, softened
1 cup confectioner's sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips
Adjust oven rack to middle position and preheat to 350 degrees.
Grease 12 cup mini-muffin tin.
Pulse cookie mix, pecans, and flour in food processor until nuts are finely ground.
Add melted butter and stir until like wet sand.
Press a tablespoon of cookie mixture into muffin cup.
Bake until golden, 10 minutes.
Cool 2o minutes in the tin, and turn out cookies. Repeat with remaining dough.
With mixer, beat 1 cup cream to stiff peaks (basically until it looks like whipped cream, and not the kind that's wilted and dying), about 2 minutes.
In a separate bowl, beat peanut butter, cream cheese, sugar, and vanilla until smooth, about 1 minute.
Fold in whipped cream.
Microwave chocolate and remaining 1/4 cup cream in small bowl -stir occasionally, until smooth, about 1 minute.
Portion 1/2 tsp chocolate into each cookie cup.
Then using a ziploc bag with tip cut off, pipe in about 1 tbsp of peanut butter mixture.
Pipe remaining chocolate (using another ziploc setup) over tops of cookies.
Refrigerate until firm, about 1 hour.
P.S. Em&M have been reunited and have been going crazy in the kitchen! Stay on the look out for more!
While Christmas may be over, this video is too cute not to share!