- ó C chopped Unsweetened Chocolate
- ó C chopped Roasted Peanuts (shells and skins removed)
- 1 C All Purpose Flour
- 1 Tsp Baking Powder
- ó Tsp Kosher Salt
- 1 Stick Unsalted Butter at room temperature
- ó C Smooth Peanut Butter (not natural peanut butter)
- 1 C packed Light Brown Sugar
- 2 Eggs at room temperature
- 1 Tsp Vanilla Extract
- Unsweetened Cocoa Powder, for sprinkling
- Confectioners’ Sugar, for sprinkling
Preheat oven to 350 degrees F.
Chop unsweetened chocolate to roughly the size of garlic cloves and add to clean dry stainless steel
bowl. Add chopped peanuts, flour, baking powder and salt to same bowl then set aside.
With an electric mixer, cream butter and brown sugar together until smooth. Add eggs one at a time
making sure to completely incorporate each egg before adding the next. Using a rubber spatula, add
peanut butter and combine till smooth followed by the dry mixture with chopped nuts and chopped
chocolate; mix until just combined.
Form the dough into golf ball sized balls and place on a parchment‐lined tray, leaving about 2 inches
between each cookie. Bake for 10 minutes until cookies are set but still have soft centers, 10 to 12
minutes. Cool on the baking sheet until they are slightly above room temperature, about 10 minutes.
Using an offset spatula, transfer cookies from tray to a wire rack and cool completely.
Sprinkle half of the cookies with cocoa powder and the other half with icing sugar using a fine‐mesh
- 1⁄4 cup cold water
- 1 1⁄4 tsp unflavoured gelatin powder
- 1 1⁄4 cups heavy whipping cream
- 1/3 cup sugar
- 1⁄2 tsp vanilla extract
- 1⁄2 vanilla bean
- 1⁄4 cup ice wine
Pour cold water into a small heatproof bowl. Sprinkle gelatin powder over water. Let stand until gelatin softens, about 15 minutes. In a small skillet, bring 1⁄2 cup of water to a simmer and place bowl with gelatin in simmering water. Stir until the gelatin has dissolved. Remove bowl from water.
Combine cream and sugar in a heavy medium saucepan. Carefully split the 1⁄2 vanilla bean pod lengthwise with a paring knife and scrape seeds out from the pod with the back of the blade. Put seeds and pod into saucepan. Stir cream mixture over medium heat just until sugar dissolves. Remove from heat, and remove vanilla bean pod. Add vanilla extract and gelatin and stir well to blend. Add ice wine and stir well to blend. Divide mixture into desired vessels such as Chinese tasting spoons, or wineglasses. Garnish with fresh berries or preserves.
1⁄2 C Butter at room temperature
2 large Eggs
2 Tsp Vanilla Extract
1 1⁄2 C Cake Flour
1 3⁄4 Tsp Baking Powder
1⁄2 C Skim Milk
1⁄2 C Pumpkin Puree
1/8 Tsp grated Nutmeg
1/8 Tsp ground Clove
1⁄4 Tsp ground Allspice
1 Tbsp Brown Sugar
Icing Sugar for dustingPreheat oven to 325 degrees Fahrenheit. Grease and flour a 10” round cake tin.
Cream butter and sugar in a clean dry mixer. Add eggs, one at a time, until well combined each time. Add vanilla extract and combine well. Add flour in 3 equal batches making sure to combine smoothly each time. Add milk and combine until smooth.
Remove 1⁄2 C of white cake batter, place in a separate bowl and mix remaining ingredients together until smooth.
Place 1⁄2 the amount of white batter in cake tin, followed by pumpkin mixture and finishing with the remainder of the white cake batter into the same tin. Run the pointy end of a chopstick randomly through the mixed batters until you see a swirl pattern – don’t over do it. Gently jiggle the pan on a counter to evenly level the cake batter.
Place the tin on a tray and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool on a cooling rack before removing cake from tin. When cake is fully cooled, dust cake with icing sugar using a fine sieve.