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Copycat Peanut Butter Eggs

Dessert time! Let's try to make some peanut butter eggs!

(Makes 6-9 eggs)

• 1/4 cup pb (or any nut butter)
• dash salt (I also use salted pb)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
• 2 tbsp. cocoa powder
• 2 tbsp. virgin coconut oil (see below, for substitution notes)
• Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
• 2 more tbsp. of the sugar/sf sugar, if needed

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave it—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

LA By Diana

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Strawberries and Cream Cake

Dessert time! Let's try to do this super delicious Strawberries and Cream Cake!

                     

Ingredients

Sponge Cake

• 6 large eggs, at room temperature
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Cream and Berries

• 1 1/2 cups whipping cream
• 1/2 125g package brick cream cheese, at room temperature
• 1/3 cup sugar
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract or vanilla bean paste
• 1 quart fresh strawberries, hulled and sliced
• 1/3 cup good quality strawberry jam
• icing sugar, for dusting

                     Directions

Sponge Cake

1. Preheat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper, but do not grease the pan.
2. Whip the eggs and sugar on high speed until they are almost white in colour, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the zest and juice.
3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of the batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter into the prepared pan and bake for about 40 minutes, until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.

Cream and Berries

1. For the cream, whip the cream until it holds a soft peak when the beaters are lifted. In a separate bowl, beat the cream cheese to soften, and beat in the sugar, lemon juice and vanilla or vanilla bean paste. Fold in the whipped cream in 2 additions. Chill until ready to assemble.
2. When ready to assemble the cake, stir the berries with the jam to coat. Run a palette knife around the inside edge of the cake pan to loosen it, then remove it from the pan and peel off the parchment paper. Slice the cake in half horizontally. Spread half of the cream over the cake and top with half of the berries. Place the top of the cake over the berries, and top this with the remaining cream and berries, leaving an inch or two of the cake exposed around the outside edge. Dust this edge with icing sugar and chill until ready to serve.
3. The cake can be assembled up to 4 hours in advance.

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Lemon Meringue Pie

Hey guys, it's dessert time! Let's try to do the famous lemon meringue pie!

Ingredients 

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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