Exclusive Recipe for Deseret Book Customers
Meet Sara and Kate: moms, wives, avid bloggers (OurBestBites.com), winners of the 2010 Better Homes and Gardens Cook-Off, and, most recently, authors of a cookbook. But this isn't just your average cookbook-Sara and Kate made sure that each of their more than 150 recipes includes a full-color picture, author notes, special tips and tricks, and step-by-step instructions so whoever is doing the cooking, the finished product will be perfect. As busy moms, their philosophy is that cooking really good food for the family doesn't have to be complicated. But it can be delicious, quick, fun, and healthy!
5053191 Hardcover $25.99
Peanut Butter Cup Cheesecake Tarts with Chocolate Mousse
Preheat oven to 375 degrees.
1 12-ounce bag mini peanut butter cups, divided
2 tablespoons creamy peanut butter
10 chocolate sandwich cookies, such as Oreos
1 1/2 tablespoons butter, melted
1 8-ounce package cream cheese
1/4 cup sugar
1 teaspoon vanilla
1 egg, at room temperature
1/2 cup sour cream
1 teaspoon unflavored gelatin
2 teaspoons cold water
1/2 cup semi sweet chocolate chips
1 cup heavy whipping cream, divided
1 1/2 tablespoons granulated sugar
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5053191 Hardcover $25.99
Unwrap 16 mini peanut butter cups and place in a microwave safe bowl. Add peanut butter and microwave on 30-second intervals, stirring in between, until melted and smooth. Set aside.
In a food processor, process the cookies until they are crumbs. Add the melted butter and mix to combine. Line a 12-cup muffin tin with foil liners. Drop about a tablespoon of crumb mixture into each foil liner and lightly press the crumbs down to form a crust.
Beat the cream cheese and sugar until light and fluffy. Add vanilla and egg, and beat on high speed for 1 to 2 minutes. Turn beater speed down, and with the mixer running, add melted peanut butter cup mixture. Mix in sour cream and stir until combined. Divide the batter evenly among the prepared foil liners, filling each one about 1/4 to 1/8 inch from the top. Bake for about 15 minutes or until very light brown and still a little jiggly in the center. Remove from oven and allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
To prepare mousse topping: Place gelatin and cold water in a small bowl and set aside to soften. Place chocolate chips and 3 tablespoons of the cream in a microwave-safe bowl and heat for 30 to 40 seconds. Whisk until smooth, heating more if needed. Add softened gelatin and whisk to dissolve. Let sit at room temperature for about 10 minutes to cool until just warm . Place remaining cream in a medium-sized mixing bowl. Add sugar and beat until medium peaks form. Add about a quarter of the whipped cream to the chocolate mixture and stir. Gently fold in the remaining cream, a quarter at a time, untilincorporated. If mixture is too soft to hold its shape, place in fridge for 10 minutes. Otherwise, spoon on top of chilled cheesecakes and place in the fridge for at least 30 minutes to set up. Makes 12 mini cheesecakes.
Garnish with additional peanut butter cups.