Peanut Butter Chocolate Chip Biscotti and Chocolate Peanut Butter Ganache
Being the writer of a gluten free cooking blog, I do a lot of baking. But since I don't like to overindulge in desserts, I find myself freezing a lot of the stuff that I make for later use. My rationale is that if I wrap things up and freeze them in appropriately sized portions I'll be able to indulge without overdoing it. This strategy also enables me to always have something tasty in the freezer if someone drops by.
The Peanut Butter Chocolate Chip Brownie Video Tutorial
Baking Supplies at Amazon
I had made a batch of the peanut butter chocolate chip brownies demonstrated in the video and was impressed with how delicious they were. You might say I have a penchant for sweet and salty peanut butter desserts. These brownies had that perfect amount of sweetness. They were just sweet enough to be sweet but not so sweet that you get that sickening sweet- overload feeling. For me that makes it very easy to cross the line into overindulgence. After scarfing down far too many, I decided to stash them away in the freezer for safe keeping. About two weeks later, when it came time to defrost them , I decided to raise the bar a little.
The Process in Pictures
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Raising the Bar by Recycling the Recipe
The brownie recipe is fully covered in the video so I'll save you the details of that recipe. Instead this article focuses more on changing the way you think about leftover desserts. Sure I could have just defrosted the frozen brownies and enjoyed this one again but that would have been so boring. I wanted to feel like I was having a new dessert. And let me tell you, this second dessert knocked the original one out of the ring.
It was really simple too. I partially defrosted a piece of frozen brownie measuring about 3x6 inches by leaving it on my cutting board wrapped in plastic wrap for approximately 10 minutes. Then I sliced the brownie into 1/2 in slices with a chefs knife and placed those slices onto a baking sheet lined with a silicone baking mat.
I baked them in a preheated 350°F or (175 °C) for 10 minutes on the first side, then turned them over and baked them for five minutes on the second side. Then I cooled them on wire rack for 10 minutes to get them even crispier. The rack is important so that the biscotti wont steam and get soggy.
To make the ganache I used the microwave method to melt 2 oz of good quality dark chocolate (Lindt) with 1/4 cup of chocolate peanut butter chips (Nestle) and 1/3 cup of heavy cream. After microwaving on high for one minute I stirred until smooth. At this point I decided that the peanut butter flavor wasn't as strong as I had hoped for so I stirred a tablespoon of creamy peanut butter into the ganache.
When I plated the two individual servings, I poured the ganache into small esspresso cups so double dipping wouldn't be a problem. Oh, and I was also sure to include a spoon to get to every last drop of the ganache.
I hope this article has changed the way you think about leftover desserts. You see, if you wrap them up in smaller pieces then freeze them while they're still fresh those leftovers can be resurrected into new desserts. Leftover cake today might be a trifle tomorrow. Leftover cookies can easily be crushed and used as the main ingredient in your cheesecake crust. And leftover brownies can be turned into gourmet quality biscotti.
What do you do with your leftover desserts?
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