Salted Peanut Butter Pretzel Mousse Tart

From Jenna Rae Cakes at Home

Makes one 14 x 4½-inch tart

There are two kinds of people in the world: those who prefer bright, fruity desserts that awaken the senses and those who prefer rich, salty desserts that scream “extravagance” with every bite. If you fall into the second category, you’ll find immense satisaction in preparing and serving this dessert, which is unmatched in its taste.

INGREDIENTS

Pretzel Tart dough

• ¾ cup unsalted butter, room temperature
• 3 tablespoons icing sugar
• 1 tablespoon + 1½ teaspoons packed brown sugar
• Pinch of salt 1 egg
• ¼ teaspoon pure vanilla extract 1 cup all-purpose flour
• ¼ cup finely ground pretzels
• ¼ cup (55 g) dark baking chocolate

Peanut Butter Mousse

• ¾ cup whipping (35%) cream
• ½ cup creamy peanut butter
• ½ cup full-fat plain cream cheese, room temperature
• ¼ teaspoon pure vanilla extract
• ½ cup icing sugar

Pretzel Crumble

• ⅓ cup crushed pretzels
• 2 tablespoons unsalted butter, melted
• 1 tablespoon all-purpose flour 1 tablespoon granulated sugar

Dark Chocolate Ganache

• 1 batch (page 276)

Golden Peanuts

• ¼ cup roughly chopped peanuts
• ⅛ teaspoon JRC Antique Gold Lustre Dust or edible gold dust

METHOD

PRETZEL TART DOUGH

1. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, icing sugar, brown sugar, and salt on medium speed for 2 minutes, until light and creamy. Scrape the bowl. Add the egg and vanilla. Mix until combined. Scrape the bowl. Add the flour and ground pretzels. Mix on medium speed until the dough comes together.
3. Transfer the dough to a lightly floured counter. Use a rolling pin to roll out a 1-inch-thick rectangle. Wrap the dough in plastic wrap and let rest for 1 hour in the fridge.
4. Preheat the oven to 350°F.
5. On a generously floured counter, use a rolling pan to gently roll out the dough into a rectangle about ³⁄₁₆ to ¼ inch thick and about 2 inches longer and wider than a 14 × 14½-inch tart pan. Gently roll the dough onto the rolling pin. Starting at one edge of the tart pan, gently unroll the dough into the pan. Carefully press it into the bottom and all the way up the sides to form a crust, taking care not to tear the dough. Use a paring knife to trim the edges of the dough so they are flush with the pan.
6. Place the shell on the prepared baking sheet. Use a fork to pierce the bottom of the shell 6 to 8 times. Line the inside with parchment paper. Fill it with about 3 cups of dried beans, rice, or pie weights. Bake for 5 to 7 minutes, or until the edges start to brown. Remove the weights and parchment paper. Bake for an additional 5 to 7 minutes, or until the base of the tart shell begins to brown and no longer looks raw. Let cool to room temperature.
7. Melt the chocolate in a heat-resistant bowl in the microwave in 30-second intervals, stirring after each interval, until smooth. Use a spoon or pastry brush to coat the inside of the tart shell in a thin, even layer of chocolate. Set aside to harden.

PEANUT BUTTER MOUSSE

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium- high speed until the mixture looks light and fluffy and medium peaks form, about 2 minutes. Transfer to a bowl and place in the fridge.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, and vanilla on medium-low speed for 30 seconds, or until the ingredients are combined. Scrape the bowl. With the mixer on medium-high, beat for 3 minutes, or until light and fluffy. Add the icing sugar. Mix for 30 seconds on medium-low speed. Increase the speed to medium-high and mix for 2 minutes, until well combined. Remove the bowl from the mixer. Add half of the whipped cream. Gently fold in with a spatula until mostly combined. Add the remaining whipped cream. Fold in until fully combined.
3. Transfer the mousse to the tart shell. Use an offset spatula to smooth the top. Place it in the fridge to set for at least 3 hours.

PRETZEL CRUMBLE

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. In a medium bowl, mix the pretzels, melted butter, flour, and sugar until the dry ingredients are evenly coated.
3. Spread the mixture in an even layer on the prepared baking sheet. Bake for 5 to 7 minutes, or until the crumble is golden brown. Let cool to room temperature.

ASSEMBLY

1. Prepare 1 batch of Dark Chocolate Ganache.
2. Place the peanuts and JRC Antique Gold Lustre Dust in a small zip-top bag and shake to coat.
3. Drizzle the tart with Dark Chocolate Ganache and sprinkle with Pretzel Crumble (see Baker’s Tip) and Golden Peanuts. Use a sharp knife to cut into slices and serve chilled.
4. Store leftovers in an airtight container in the fridge for up to 3 days.

Coffee Cake Swirl Muffins

From Jenna Rae Cakes at Home

Makes 12 Muffins

Even though the recipe title includes the word “coffee,” coffee isn’t an ingredient in these decadent muffins! With a crunchy, crumbly streusel topping, buttery cinnamon-spiced swirl filling, and the perfect muffin base, these muffins are the perfect match for one of the most popular morning beverages—coffee! Bake a double batch and toss some in the freezer for an easy on-the-go breakfast.

INGREDIENTS

Streusel Topping

• ½ cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons packed brown sugar
• ⅛ teaspoon cinnamon Pinch of salt
• ¼ cup unsalted butter, room temperature

Cinnamon Filling

• 1 tablespoon + 1 teaspoon all-purpose flour
• ¼ cup + 1 tablespoon packed brown sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter, melted

Coffee Cake Swirl Muffins

• ¾ cup unsalted butter, room temperature
• ¾ cup granulated sugar 2 eggs
• 1½ cups all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ¾ cup full-fat sour cream (see Baker’s Tip)
• ¾ teaspoon pure vanilla extract

Vanilla Bean Glaze

• ½ cup icing sugar
• 1 tablespoon whole (3.25%) milk
• ⅛ teaspoon vanilla bean paste

METHOD

STREUSEL TOPPING

1. In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the butter. Using your fingers, rub together until the texture of the mixture resembles coarse crumbs. Set aside.

CINNAMON FILLING

1. In a small bowl, combine the flour, sugar, and cinnamon. Add the melted butter. Stir to combine. Set aside.

COFFEE CAKE SWIRL MUFFINS

1. Preheat the oven to 350°F. Line a muffin tin with 12 cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 to 3 minutes, until the mixture looks white, light, and fluffy. With the mixer still running, scrape the bowl. Add the eggs one at a time, mixing well and scraping the bowl between additions.
3. In a medium bowl, sift the flour, baking powder, salt, and baking soda. Whisk to combine. In a small bowl, whisk together the sour cream and vanilla.
4. With the mixer on low speed, alternate adding small amounts of the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture.
5. Remove the bowl from the stand. Scrape the bottom of the bowl. Sprinkle the Cinnamon Filling across the top of the muffin batter. Using a spatula, gently fold 2 or 3 times to swirl in the filling.
6. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Sprinkle the Streusel Topping on top, dividing it evenly among the muffins. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Let cool for 5 minutes in the tin before transferring the muffins to a wire rack to cool completely.

VANILLA BEAN GLAZE

1. In a small bowl, whisk together the icing sugar, milk, and vanilla bean paste until the glaze is smooth. Use a spoon to drizzle each muffin with some glaze.
2. Serve muffins on the day they are made or store in an airtight container at room temperature for up to 3 days.

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Imperial Cookie Dough Cups

From Jenna Rae Cakes at Home

Makes twelve 5-ounce cups

We haven’t experienced as much outrage at our shops as when we replaced the Imperial Cookie Dough Cups with another flavour. A quick cult favourite, these cookie dough cups combine sticky sweet and tart apple raspberry jam with a creamy cookie dough base and some classic flat icing on top. This recipe is for those who love Imperial Cookies and wish they could sneak some cookie dough from the bowl. If you want to make a vegan-friendly version of these cookie dough cups, use vegan margarine and soy milk.

INGREDIENTS

Flat Icing Glaze

• 1½ cups icing sugar
• 1½ tablespoons water
• ¼ to ½ teaspoon almond flavouring

Imperial Cookie dough Cups

• 1 cup margarine or vegan margarine
• 1½ cups icing sugar
• 1 cup granulated sugar
• ½ cup whole (3.25%) milk or soy milk
• 2 teaspoons pure vanilla extract
• 3½ cups Heat-Treated Flour (page 279)
• ½ cup cornstarch
• ¼ teaspoon salt
• ¾ cup apple raspberry jam (see Baker’s Tip)
• 12 (5-ounce) paper cups with lids
• 12 maraschino cherries, patted dry

METHOD

FLAT ICING GLAZE

1. In a small bowl, combine the icing sugar, water, and almond flavouring. Whisk until creamy and smooth, about 1 minute.

IMPERIAL COOKIE DOUGH CUPS

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, icing sugar, and granulated sugar on high speed for 2 minutes. Scrape the bottom of the bowl. Mix for 1 more minute, until the mixture looks light and fluffy. With the mixer on low speed, slowly pour in the milk and vanilla. Increase the speed to medium. Mix for 1 minute, until combined. Scrape the bowl.
2. Sift the Heat-Treated Flour, cornstarch, and salt into the bowl of the stand mixer. Mix on medium speed until combined. Scrape the bowl.
3. Use a rubber spatula to fold the jam into the cookie dough until you’ve created ribbons of jam.
4. Use a medium cookie scoop to scoop the cookie dough into paper cups. Use a flat-bottomed measuring cup or glass to press the dough into the cup and make a flat top. Divide the Flat Icing Glaze evenly among the cups. Top each serving with a maraschino cherry. Serve immediately.
5. Store leftover cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks. Thaw frozen cookie dough in the fridge overnight before serving