Better than ice cream ...

There's nothing better than improvision in the kitchen - especially when the outcome is a successful dessert! So, I decided that mini peanutbutter tortes were the way to go for Saturday's dessert, so I started up the Kitchen-Aid with creamy peanutbutter and softened cream cheese as instructed by this recipe that I used last summer. I added a bit of melted butter and vanilla, also according to the instructions, but before I added the whipped topping, I added probably a quarter-up of confectioner's sugar - I just sprinkled small increments in until the mixture tasted the way that I wanted it to. I then tried to make the round chocolate wafers I'd bought fit my paper muffin-sleeves, and started to fill the muffin sleeves. The problem that I ran into is that the mixture wasn't the right consistency to pour into the muffin containers neatly - I should have known that from my experience using the peanutbutter torte filling for a pie! It was on the thick side and didn't settle in the cups evenly. I ended up putting globs of filling onto the chocolate wafers in the muffin papers, and then sticking a second wafer on top to make little peanutbutter sandwiches and partially salvage the esthetics of the dessert! They actually turned out really well - nicely frozen four hours later, but not too hard to bite into! If I make them again, I might be inclined to put the filling into a pastry bag and pipe the filling on the bottom chocolate wafer just to keep the process neater.

Comments

[ani]

Sounds heavenly and smart of you to find a way to sort out the glob problem.