Fresh, simple, affordable and Off the Hook recipes!

Franco/American recipes.

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Wednesday, February 2, 2011

1-2-3 Chocolate Peanut Butter

The new Philadelphia cooking creme orginal is so versatile you can create chef inspired dessert just like this elegant and decadent torte in your very own home and will be ready in 45 minutes! Make to impress dessert!! Prep time: 30 minutes |Cook time: 18 minutes |Total time: 48 minutes |Servings: 10•1 18.75 oz box chocolate supreme brownie mix (any brand)
•1/2 cup(s) of canola oil or (vegetable oil)
•1/4 cup(s) of water
•2 eggs
•10 ounce(s) of Philadelphia cooking crème original
•3 ounce(s) of box instant French vanilla pudding
•5 ounce(s) of creamy peanut butter
•8 ounce(s) of whipped topping thawed
•1/2 cup(s) of semi sweet chocolate chips melted
1.Heat oven to 350 F. Generously spray 2 9 inch cake pans with non stick cooking spray and set aside. In large bowl, stir brownie mix, oil, water, eggs 50 strokes with spoon. Divide batter evenly between pans. Bake 18 minutes.
2.While cakes are baking in a large bowl add cooking crème, peanut butter, instant pudding mix and with electric mixer on a medium speed until well blended. Fold in whipped topping and refrigerated while brownie cools.
3.Remove from oven and cool 10 minutes. Remove from pans and place on a cookie sheet and place in freezer for 10 minutes to quickly finish cooling the cakes. Take cakes out of the freezer and start layering first cake then peanut butter cream and repeat with last layers. In microwave oven place in an oven proof bowl chocolate chips and heat 20 seconds check you my need additional 10 seconds until all melted. In a zip lock bag add chocolate close and twist and nip corner drizzle all over the top of your torte.

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