Christmas Cooking in Review

How was your Christmas?  I hope it was good!  Did you have to simplify?  I sure did.  I had to forego baking and distributing goodies to neighbors, giving gifts to all of the leaders at church, and cooking all of the special food I was hoping to cook for our household on Christmas Eve.  We ended up eating leftover pizza for dinner rather than the Chicken Italian meal I had planned AND also ended up not doing the fondue.  It was not easy for me to change gears, at first, but then I realized it was best.

I DID make the Red Velvet Cake, and the Chocolate-Topped Peanut Butter Mousse Cake for our celebrations with our families.  Delicious!

I used King Arthur’s cake flour blend for the Red Velvet Cake and dusted over the frosting with white sugar sprinkles.  The cake looked very pretty and festive.

The Chocolate-Topped Peanut Butter Mousse Cake was extremely rich and very good!  I haven’t made the recipe in YEARS.  It was time to dust it off and enjoy it again!  The recipe says not to use old-fashioned or freshly ground peanut butter.  I do use natural peanut butter, and the cake turns out very well.

This photo was taken mid-glazing.

Chocolate-Topped Peanut Butter Mousse Cake

from “Bon Appetit” magazine, October 2003

1 1/2 cups finely ground cream-filled chocolate sandwich cookies (about 17 cookies)

1/4 cup (1/2 stick) unsalted butter, melted

12 oz. cream cheese, room temp.

1 1/4 cups powdered sugar

1 1/2 cups creamy peanut butter

1/4 cup chopped, lightly salted, dry-roasted peanuts

2 T whole milk

2 3/4 cups chilled heavy whipping cream

6 oz. semisweet chocolate, chopped

Butter bottom of 9-inch springform pan.  Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.  Press crumb mixture into bottom of prepared springform pan.  Using electric mixer, beat 12 oz. cream cheese and 1 cup powdered sugar in large bowl until fluffy, about 3 minutes.  Beat in peanut butter, chopped dry-roasted peanuts, and whole milk.  Beat 2 cups whipping cream and remaining 1/4 cup powdered sugar in another large bowl until peaks form.  Fold whipped cream into cream cheese/peanut mixture in 3 additions.  Transfer mixture to prepared springform pan and smooth top.  Cover pan with plastic wrap and refrigerate overnight.

Bring remaining 3/4 cup whipping cream to boil in heavy medium saucepan over medium-high heat.  Remove cream from heat.  Add semisweet chocolate; whisk until chocolate is melted and smooth.  Cool to lukewarm, about 15 minutes.  Run thin knife between cake and pan sides to loosen.  Release pan sides.  Using hot metal spatula or knife, smooth top and sides of mousse cake.  Place cake on rack set over rimmed baking sheet.  Pour chocolate mixture over cake, allowing it to run over sides and using spatula to help coat completely.  Refrigerate mousse cake until chocolate is set, about 1 hour.  (Peanut butter mousse cake can be made 3 days ahead.  Keep refrigerated.)  Cut cake into 12 wedges.  Transfer to plates and serve.