PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTERSCOTCH MOUSSE
Move over, chocolate mousse. This new taste sensation is made with butterscotch chips and soymilk.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, place 1 tablespoon soymilk and the butterscotch chips. Heat over low heat, stirring constantly, until chips are melted and mixture is smooth. Cool slightly.
- Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted chip mixture until well blended. Fold in 2 cups whipped topping.
- To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with banana slices and additional whipped topping.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 20 g, TransFat 0 g
BUTTER PECAN MOUSSE
Make and share this Butter Pecan Mousse recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350*.
- Combine pecans and butter; spread on an ungreased cookie sheet. Bake 5 minutes or until lightly toasted; cool.
- Finely chop; set aside.
- Beat cream cheese at medium speed with an electric mixer until smooth.
- Add sugar, brown sugar, and vanilla, mixing well.
- Stir in toasted pecans; gently fold in whipped cream.
- Spoon into serving dishes.
- Chill until ready to serve.
- Garnish with additional pecans if desired.
BUTTERSCOTCH MOUSSE PIE
Steps:
- Preheat the oven to 350°F.
- Combine the tofu, cashew butter, rice syrup, butterscotch, and vanilla in a food processor and process until creamy and completely smooth. Pour the mixture into the crust.
- Combine the chocolate chips and rice milk in a small saucepan and heat gently. Whisk together until smooth. Or, combine the chocolate chips and rice milk in a small bowl, heat in a microwave for about 45 seconds or until melted, then whisk together.
- Drizzle the melted chocolate over the top of the pie. Using a spoon, gently create swirl patterns.
- Bake for 40 to 45 minutes, or until the pie feels set in the center. Cool completely, then serve. If time allows, chill before serving.
- nutrition information
- Calories: 392
- Total Fat: 20g
- Protein: 10g
- Carbohydrates: 46g
- Fiber: 1g
- Sodium: 260mg
BUTTER PECAN SAUCE
Buttery, smooth and full of pecans, this sauce is just sensational over ice cream. It's hard to beat this homemade goodness. -Kim Gilliland, Simi Valley, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan, combine the sugars and cornstarch. Gradually stir in cream until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir until slightly thickened, 2-3 minutes. , Remove from the heat; stir in butter until melted. Add the pecans. Serve warm over ice cream.
Nutrition Facts : Calories 148 calories, Fat 10g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pecans: Preheat the oven to 350°.
- Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
- Watch carefully near the end to avoid burning.
- Remove from pan and set aside.
- Grease and flour three 8 or 9-inch round layer cake pans.
- Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
- Beat in the 2 cups of sugar, creaming well.
- Beat in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Add the 2 teaspoons of vanilla to the milk.
- Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
- Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide batter equally into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and remove from pans.
- Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
- Stir until all of the flour has been moistened or at least colored a little by the butter.
- Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
- Continue until all the milk is in and the mixture is thickened and smooth.
- Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
- Cool completely.
- When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
- Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
- Fill and frost the top of the cake.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
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