It’s time to get back to business! Serious baking business! Peanut butter cream on top of a pretzel crust. That’s what kind of business I mean!
I’m sure you can imagine, It was very difficult to write my last post
. Do I share with people I’ve never even met what is really going on in my life? Do I talk about cancer on this public forum? Do I do what I’ve been taught to do my whole life in a Sicilian household: Keep it a secret. What will people think? Should I just pretend every thing is ok. Keep smiling. I went against every thing I’ve been taught and just was brutally honest. I don’t regret it. Why should I be embarrassed. I didn’t invite this cancer into my life. It is a very unwelcome guest.
One good thing about being sick is that every one wants to feed you. I maybe gained 5 lbs. this last week. My neighbors have spoiled me. My mom has been spoiling me. My dear friend Ilaria invited me over for pizza last night. She’s from Bari, Italy. She makes AMAZING pizza. No matter what I’m doing, when she calls for us to come by for pizza, I’m there! Ilaria always tells me NOT to bring any thing. I know she’s lying and wants me to bake a cake.
I was counting down the minutes until we were going to her house. Kept watching the clock. To make the time go quicker, I threw this fun dessert together. Luca and I go to the library almost every week. As I was walking by the magazines in the front of the library, the February issue of Rachel Ray Magazine caught my eye! There was Rachel eating a huge burger on the cover. I was intrigued and had to read more and then this yumminess caught my eye. The next think you know, I was making it. Funny how cravings work like that.
It is very easy to make. Let me repeat it: VERY EASY.
The crust is made with PRETZELS!!! It’s like a candy bar. An irresistible low-cal candy bar. I’m kidding on the low-cal. It does have a stick of butter in the crust and whipped cream in the filling.
Peanut Butter Pretzel Tart with Caramel Drizzle
recipe from: Rachel Ray Magazine
serves approx.: 8
- 2 cups broken salted pretzel sticks (I used salted pretzels-yum!)
- 1/2 cup brown sugar
- 3/8 teaspoon salt
- 1 stick (4 ounces) plus 3 tablespoons unsalted butter—6 tablespoons melted and cooled, 3 tablespoons softened and 2 tablespoons chilled
- 4 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 1/4 cups heavy cream, chilled
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
Preheat the oven to 350°. Using a food processor, finely grind the pretzels, 1/4 cup brown sugar.
Transfer to a bowl, then stir in the melted butter.
Press evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
Using an electric mixer, beat the cream cheese, peanut butter and softened butter at medium-high speed until fluffy, about 1 minute.
Beat in the remaining 1/4 cup brown sugar.
In a separate bowl, beat 1 cup heavy cream with the vanilla until soft peaks form.
Fold the whipped cream into the peanut butter mixture.
Doesn’t this look so good! It almost didn’t make it into the tart!
With a spatula spread this gorgeous peanut butter mixture in the tart shell.
Cover with plastic wrap, then refrigerate until firm, at least 3 hours. I popped the bottom out of the sides of the tart pan. I left it the bottom on the tart pan and it was very messy when cutting. But DELICIOUS! All the salty yumminess from the pretzels mixed with the peanut butter/whipped cream mixture. Crazy GOOD
I used Dulce de Leche and drizzled it on top. If you want to use Rachel’s caramel recipe to drizzle on, here it is:
In a small, heavy skillet, bring the granulated sugar and 3 tablespoons water to a boil, stirring until the sugar has dissolved (wash down any sugar crystals from the sides with a wet pastry brush). Boil without stirring, but swirling the pan occasionally, until golden-brown, about 5 minutes. Let cool for 2 minutes, then whisk in the chilled butter, the remaining 1/4 cup heavy cream and 1/4 teaspoon salt. Transfer the caramel to a bowl and let cool completely. Rewarm gently before drizzling over the sliced tart; serve the remainder on the side.
recipe from: Rachel Ray Magazine
Fabrizio was off the other night and he made a quick penne with fresh mozzarella, Japanese eggplant, fresh tomatoes,fresh basil, and Pecorino Romano grated on top. Simple but delizioso!Love when my hubby cooks!
While I was concentrating so much on my worries, I feel bad that I didn’t really rave about the fabulous Fat Witch Brownies I made. I was working on that post for almost 5 days. Writing, deleting. Writing and more deleting. Not sure just how much to divulge of my situation. The brownie part was the easiest part. The Fat Witch founder even left me a sweet comment and I just want her to know how much I LOVE her book and the brownies. I had to just get that out there. Who would’ve thought she’d pay me a visit!? Thank you so much, Pat
Thank you to all of you for your love, friendship, and support. Truly I am blessed. I know I’ll beat this stupid cancer. Please keep me in your prayers and thoughts. I hope you all are doing wonderful and are having a great week! I will try not to make my blog be all about this cancer. When something is happening, I am sure I will write about it. Most likely, something delicious will be included with my thoughts and feelings. Because baking makes me feel good.