Peanut Butter Brownie Towers

As promised I will be showing you how to make one of the desserts that I served at the luncheon I highlighted in yesterday's blog.

These kinda evolved from ingredients I had on hand and the need for a really great "Chocolate" dessert in miniature to serve on a dessert tray.

Peanut Butter Brownie Towers 

Ingredients:

1 box of your favorite Brownie mix

1 tub of Chocolate frosting ( I used Duncan Hines chocolate fudge with mini chocolate chips....you can never have too much chocolate)

3/4 cup of your favorite smooth Peanut Butter

1/2 cup chocolate chips

1/2 cup peanut butter chips

1 package of Peanut Butter stuffed Oreos

Directions:

1.  Line a 9x13 cake pan with aluminum foil so that you can lift the brownies out after baking.

2.  Make the brownie according to the package using the 9x13 pan.

3.  When cooled lift the brownies out of the pan and onto a flat surface.

4. Using my smallest biscuit cutter (1 inch) I cut the brownies into circles.

5.  Stack the circles on a baking sheet lined with parchment paper between layers so the brownies don't stick to each other.

6.  Open your frosting and place a layer of frosting between two brownie circles.  Stack on a sheet pan that has a cooing rack in it.  That will catch the extra peanut butter later on.

7.  Take one Peanut Butter Oreo and put frosting on top of it.  Then stack the brownies on top of that.

8.  Heat the peanut butter for 45 seconds in the microwave.  Stir.  It should be pour-able at this point.

9.  Pour enough of the warm peanut butter over the tower to glaze the top and drip down the sides.  No need to be perfect.  

10. Immediately sprinkle the chocolate and peanut butter chips on the towers.

11.  Let the peanut butter cool completely before moving the towers to a tray.

If you like peanut butter and chocolate.....and who doesn't, really???...then this is the dessert for you!.  Easy to make and a sure fire way to impress your friends!!!

Bon Appetite!!

Happy Trails.....until we eat again!

Mtn Mama

Ladies Leadership Council Luncheon

Ladies Leadership Council Luncheon

I had the wonderful pleasure of providing lunch last week for 25 of the finest ladies on this earth.  They are members of the Leadership Council for the Tulsa CBS (Community Bible Study) group.  These ladies have the heart of a servant and a love for God that knows no end.  They are hard at work for the Lord in everything they do.  I have come to love and respect each and every one of them as a sister in Christ.  

I delight to do Thy will, O Lord, for I know Thy will for me is supreme good in my present and in my future.   Psalms 40:8

Luncheon Menu:
Chicken Salad Tarts
Strawberry-Bleu Cheese Walnut Salad
Artisan Herb Bread with Basil-Thyme butter
Assorted Dessert Trays - Mint bars, Lemon cakes, and Peanut Butter Brownie Towers.

Today I will start with the main course for our featured recipe.  I love chicken salad and have several ways I make it but this is my favorite.

Chicken Salad Tarts

Tart Shells:

1 recipe pie crust made as per instructions or you can use refrigerated pie crust

Tart Shell pans with removable bottoms.  Mine were 3 inch.

Roll the pie crust dough on floured surface.  Cut out each tart 1 1/2 inches larger than the bottom of the tart pans.  Carefully place the pie crust inside the pan and smooth to fit.  Remove any excess on the top.  

Prick the pie crust thoroughly.  Place in 400 degree oven for 5 minutes or until browned.  Remove and cool.

Remove the crust by pushing out of the pan and placing on a tray.

Chicken Salad:

1 Whole Chicken, poached.  You can learn how to do that here.

1 cup of diced celery
1 cup chopped walnuts
1 cup of sliced grapes (green or red)
1 cup of lite Mayo
2 TBSP Dijon Mustard
Salt and Pepper

1.  Make sure the chicken is cooled and shredded.   No bones.  I always find one the second time I go through the meat.  

2.  Use Fresh crisp celery.  Dice about a cup or to taste. 

3. Slice grapes into halves.  About a cup or as much as you like.  

4. Chop Walnuts roughly.  I like pieces in my salad big enough to know they are nuts.

5.  Mix 1 cup light Mayo with 2 TBSP Dijon Mustard and stir until combined.  

6. Combine the Chicken, Walnuts, celery and grapes into a large mixing bowl.  Pour mayo mixture over the top and stir to combine.

7. Refrigerate for several hours for flavors to meld.


8. Scoop chicken salad into tart shells.  Serve with a green salad and dessert.

9. If you are watching your carbs and don't want the tart shell you can serve over a bed of lettuce.

Either way the presentation is spectacular and looks beautiful on a tray or at a table set for lunch.

The complete recipe is written below for you to copy and print:

Tart Shells:

1 recipe pie crust made as per instructions or you can use refrigerated pie crust

Tart Shell pans with removable bottoms.  Mine were 3 inch.

Roll the pie crust dough on floured surface.  Cut out each tart 1 1/2 inches larger than the bottom of the tart pans.  Carefully place the pie crust inside the pan and smooth to fit.  Remove any excess on the top.  

Prick the pie crust thoroughly.  Place in 400 degree oven for 5 minutes or until browned.  Remove and cool.

Remove the crust by pushing out of the pan and placing on a tray.

Chicken Salad:

1 Whole Chicken, poached.  You can learn how to do that here.

1 cup of diced celery
1 cup chopped walnuts
1 cup of sliced grapes (green or red)
1 cup of lite Mayo
2 TBSP Dijon Mustard
Salt and Pepper

1.  Make sure the chicken is cooled and shredded.   No bones.  I always find one the second time I go through the meat.  
2.  Use fresh crisp celery.  Dice about a cup into a medium dice.

3 .Slice grapes into halves.  About a cup or as much as you   like.  
4. Chop Walnuts roughly.  I like pieces in my salad big enough to know they are nuts.
5. Mix 1 cup light Mayo with 2 TBSP Dijon Mustard and stir until combined.  
6. Combine the Chicken, Walnuts, celery and grapes into a large mixing bowl.  Pour mayo mixture over the top and stir to combine.
7. Refrigerate for several hours for flavors to meld.
8. Scoop chicken salad into tart shells.  Serve with a green salad and dessert.
9. If you are watching your carbs and don't want the tart shell you can serve over a bed of lettuce.

Hope you enjoy this beautiful spring salad!!  Tomorrow I will show you how to make some of the desserts that we had to go with the chicken salad.

Bon Appetite!!

Happy Trails....until we eat again!!

Mtn Mama