Caroline923

Would you share the recipe for the pb bavarian?

I have to second this. I made this cheesecake this week and it is amazing and so good. The only thing I did (it was gilding the lily, I admit) was to melt about 1/2 c. peanut butter in the microwave and swirl it through the cheesecake before cooking. I ended up with pure nuggets of PB throughout the cheesecake ! Abso-freakin-lutely incredible. I also make a really good Reeses Cup Fudge and if you want to go classic, I have a (thanks to egulleteers) perfected recipe for Peanut Butter Cookies that you can cook, top with a 'kiss' and then when the kiss melts, you smear it around - that way you get a taste of chocolate and PB together with each bite - not as pretty as leaving the kiss intact, but it tastes better ! ← where is the recipe for Aunt Sans' Fudge - would love to try this soon - thx

Love this recipe too - !!

turkey fried in oil - that is the whole turkey in huge vat of oil -

Would you share recipe for the mousse/cheesecake concoction????

With the hi price of wax paper I can see why you would not want to let them sit!!

I personally like Aunt Sonia's Peanut Btter Chocolate Extravaganza by Godiva as a possibility.

Reeses surely does not have the corner on the market! What are your most decadent dessert creations using these two ingredients? Cakes, pies, bars, cookies, mousses, bring it on!!!

I am a dessert-aholic - so for those recipes - your input on what makes them unique would help - there are tons of recipes for desserts of the same name - and we all have our preferences or need to meet the special requests of a client - so to explain what is unique about your finished product would help in thte decision of what to bake. In addition, any advance preparation that can be done and freezing times are always beneficial to those of us in a pinch for time...

Double fudge brownies with a layer of hand made semi-sweet chocolate mixed with toffee and almonds in the center of the layers of brownie...nuked with homemade white chocolate ice cream on top.....can you ever have too much chocolate????

This looks delicious, but I have no idea what it is! Could you elaborate? Is that coconut? Are they frozen? I bet I'd like them either way. ← Oh please do share the recipe - thet translations are too hard to figure out that I have found on the web...Thanks

just nuke it for 15 sec and stir - then you can either drink it or use for spreading...your choice!

You know those gooey butter cakes that are the rage in the South? Try some Nutrella mixed in with the topping part - add some crushed peanuts to the top and one more egg thatn called for - unbelievable!!

You are right about the water content - though some success with the smaller whole strawberries and tossed flour and also the dried ones from Whole Foods here - slightly reconstitued work as well.

Sorry - about the sticky bun confusion - though I still say butter and a little sprinkle of water - and the thick dark cast iron always gives me the best result for this type of bun/roll

sprinkle the brown sugar/butter on bottom of pan with a little water before placing rolls on top - I add a dab of butter to the top of each roll as well - and I use a black cast iron skillet - I do not grease pan with anything but butter either - never have any sticking

Have you thoguht about trying the blueberry cake with teh white chocolate cream cheese frosting that was in Bon Apetite 2000 - and substiting strawberries for the blueberries - I have made this several times and love the texture as well as the way the blueberries end up at the bottom so when you stack the cake and slice - looks great - and the white chocolatte frosting would enhance the strawberries as much as it does the blueberries.....

Try the Strawberry Crunch Cake recipe at southernfoods - calls for frozen - but pureeing fresh with little sugar should do ya'.

Try Nancy Silvertons' Sandwich Book...

unsalted always better....

this recipe looked familair to me as well. i checked my cake files, and sure enough, i made this one before, mine is called "excellent carrot cake", though. it was my dad's favorite out of all the carrot cakes i made. i really liked this recipe because it was similair to the one they serve at baker's square. i'm gonna have to give the recipe another try but this time with the buttermilk glaze. does anyone know if the glaze makes the cake to wet to stack? can it be used for weddings? thanks ←

I agree with the butter oil combo - and FYI - I did the Southern Living Buttermilk glaze cake recipe only with the Frog Commissary filling and the cream cheese frosting from Southern Living - less sugar - and GREAT!!!!!

try web site for ochef.com

thanks - and the picture is where?? it is the peanut butter ganache that I am not sure about - mousse yes, but ganache that is just peanut butter without any chocolate - how is that??

Thanks - Scott123 - I assume you could use it in a sauce that would be heated though????