Mini Chocolate Peanut Butter Tarts

TGIF!  You know how excited Fridays make me.  I've just 8 hours of work to get through and then the weekend is mine to conquer!

And you didn't think I'd leave you empty-handed for Valentine's Day did you?  Andy received these a week early, so he's been slowly munching on them.  They've made him a very happy camper, let me tell you.  He even almost threatened me, as I was taking a few of them to work!  But I had to explain to him that I am the boss, especially since I made them.  So I can choose who receives them!  Hehe.  He straightened up after that. =)

So browsing the internet last weekend, I came across Mary's, over at One Perfect Bite, recipe for a Chocolate Peanut Butter Torte.  My mouth was drooling and I was faced with the decision of whether to make a large torte, like Mary's, or make miniature versions to share (and of course portion control!).  It was obvious, I needed to miniaturize this beauty, and that's exactly what I did!

So whether you make these for your Valentine, yourself, or just the random guy/gal walking his/her dog down the street.  I urge you.  Make them.  They will instantly brighten your mood, and are definitely not Valentine's Day specific.  Chocolate and Peanut Butter are a combination deemed fitting for any day of the year!

Oh, and don't forget this week's poll at the bottom!

Ingredients:
Adapted from One Perfect Bite's Recipe

For Crust:

1-2 packages chocolate graham crackers (about 10-15)

1/3 cup unsalted butter, melted and cooled
pinch of salt

For Filling:

1 & 1/4 cups unsalted peanuts, divided

1/4 cup peanut butter chips, chopped

1/4 cup bittersweet chocolate chips, chopped
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
pinch of nutmeg
2 cups heavy cream
1 & 1/4 cups powdered sugar
12 oz. cream cheese, softened
1 & 1/2 cups peanut butter
2 tablespoons milk


For Topping:

1/2 cup heavy cream
1/2 cup bittersweet chocolate, chopped

Start by making your crust.  Preheat oven to 350 F and line a muffin tin with cupcake liners.

Add chocolate graham crackers to bowl of food processor and pulse until finely ground.  In a small bowl, combine graham crackers, melted butter, and salt.  Mix until the crumbs stick together nicely.

Press mixture into a thin layer covering bottom and sides of cupcake liners.  Freeze crust for 10 minutes.

Bake for 10 minutes and then transfer to a wire rack and let cool completely before filling.

For the filling,  place 1/2 cup of peanuts, peanut butter chips, chocolate chips, sugar, espresso powder, cinnamon and nutmeg in the bowl of your food processor.  Pulse until peanuts and chips are in little pieces.  Transfer mixture to a bowl and set aside.

In a separate medium-sized bowl, whip 2 cups of heavy cream until it holds medium peaks. Slowly add 1/4 cup of powdered sugar and whip until cream holds medium-firm peaks.  Transfer whipped cream to fridge until needed.

In a large bowl, beat cream cheese with remaining 1 cup of powdered sugar until cream cheese is smooth.  Add in peanut butter, whole milk, and 1/4 cup of chopped peanuts and mix until well combined.

Gently fold in about 1/4 of whipped cream to lighten the mixture.  Stir in chocolate chip & peanut mixture.  Then slowly fold in remaining whipped cream.

Fill each cupcake liner about 3/4 full of filling.  Refrigerate for about 3 hours, or until filling is set.

For chocolate ganache topping, carefully melt remaining chocolate chips in microwave-safe bowl in 30 second intervals.  When chocolate is melted, pour in heavy cream, and mix until combined with chocolate.

Pour chocolate over each mini tart and smoothing with a spoon, if desired.  Chop remaining 1/2 cup of peanuts and scatter over top of tarts. Chill for at least 20 minutes, or until chocolate is set.

Then try to resist these.  It's damn nearly impossible.  Well... in our household anyway.  Hope you guys have a great weekend, with whatever you do!

So what should I make Andy for Valentine's Day this weekend?

Homemade Peppermint Patties

Just wish I would have taken a picture of the insides!

Peppermint is one of my favorite flavors during this time of year.  It's no surprise that in the goodie bags I made for people this year, I had 2 peppermint treats!  I mean, seriously... who doesn't like peppermint? 

These peppermint patties were extremely easy, and once I got the hang of dipping them in chocolate, were pretty quick too.

Sorry I've got such a short post today, but this month's bookclub meeting is meeting at my house, and that means I've got tons of cooking to do today!  Details will be posted tomorrow, I'm sure!

Ingredients:
Adapted From What Megan's Making's Recipe

A surprise is hidden inside!

 2 & 1/4 cups powdered sugar, plus 1/4 cup for kneading and rolling
1 & 1/2 tablespoons light corn syrup
1 & 1/2 tablespoons water
1/2 teaspoon peppermint extract
1 tablespoon shortening
pinch of salt
10 ounces bittersweet chocolate morsels

In a medium bowl, beat 2 & 1/4 cups powdered sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer at medium speed until just combined.  Dust a work surface with the remaining powdered sugar and knead "dough" until smooth. 

Roll the dough between 2 sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (about 1/4 inch thick).  Place the baking sheet in the freezer and chill until firm, about 15 minutes.

Remove top sheet of paper and sprinkle top of the round with powdered sugar.  Replace top sheet, then flip round over and repeat sprinkling on other side.

Cut out as many rounds as possible with round cutter, transferring to a parchment-lined baking sheet. Freeze again until firm, at least 10 minutes.  If you want, you can use scraps to roll out and cut out more circles.

Meanwhile, you can make the chocolate coating.

Melt 3/4 of the chocolate in a microwave-safe bowl.  Do it in 30 seconds intervals, that way you don't burn the chocolate.  Add remaining chocolate and stir until all melted.  Let cool slightly.

This next part, you want to do sort of fast, because the peppermint dough will get warm, and not let the chocolate set properly. 

Take peppermint rounds out of freezer.
 
Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate, if necessary (I didn't have to do this).   Place patties in fridge to speed up setting of chocolate.  Let stand for at least 1 hour before serving!

I'm sure even Santa would have enjoyed these!

Like I said, these were pretty easy, and made great goodie bag gifts!  I know, Christmas has passed, but it still doesn't mean you can't enjoy these little guys all for yourself!  Share if you want to!  Enjoy!