Did you catch me on the Rachael Ray show this morning?  I had a blast whipping up two tasty desserts with Rachael in her kitchen.  If you missed the segment you can check out the Fluffer-Nutter Truffles segment here and the Chocolate Peanut Butter Tart segment here.    If you would like to try the recipes, they are posted below!

 


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Fluffer-Nutter Truffles

 

Ingredients
1 container peanut butter sandwich cookies (such as Nutter Butter)
1 container Marshmallow Crème
1/2 cup mini marshmallows
1 cup creamy peanut butter
1/2 teaspoon salt
1 cup crushed peanuts

 

Preparation
In a food processor, pulse cookies until they form a coarse meal. Add in the marshmallow crème, marshmallows, peanut butter and salt. Let the food processor run until well-combined.

 

With a small scoop or melon baller, scoop the mixture into balls. Roll the small into your hands to smooth them a bit. Roll the balls on the crushed peanuts to coat them.
Place into an airtight container.

 

 

Chocolate Peanut Butter Tart

 

Ingredients
3/4 pack 12-ounce peanut butter sandwich cookies (such as Nutter Butter)
1/2 stick of butter, cubed
A pinch of salt
1 10-ounce bag milk chocolate chips
1 cup creamy peanut butter
3/4 cup heavy cream
Coarse salt (for garnish)
Crushed Peanuts (for garnish)

 

Preparation

Preheat oven to 375°F.
In a food processor, pulse peanut butter cookies until they form a fine meal. Add a pinch of salt and butter. Pulse until it resembles wet sand.
Dump the peanut butter cookie crust into a tart pan and press. Make sure to press to the edges and up the sides of the pan. Place the crust into the oven and bake for 15 minutes, or until slightly golden brown. Remove from oven and allow to cool.
Over a double boiler, melt chocolate and peanut butter, stirring occasionally. Once completely melted and smooth, remove the top of the double boiler off the heat. Slowly whisk in the cream. Once smooth, pour the ganache into the tart crust. Sprinkle with coarse salt, crushed peanuts and decorate with leftover cookies.
Let sit and room temp until set or pop in the fridge for an hour.


Permalink | Posted in: Desserts, Press

2 Responses to “Cooking with Rachael Ray!”

  1. Amy Hallinan says:

    Hi Kelsey,

    I saw you on the Rachael Ray show. Your recipes are so creative and right up my alley for cooking. This chocolate peanut butter tart looks delish. On the show you also said you could use that crust for a banana tart. How would you suggest to do that?

  2. Excellent blog you have here.. It’s hard to find high-quality writing like yours nowadays.
    I honestly appreciate people like you! Take care!!

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