Everyday Food - Martha Stewart Living Magazine [73]
3 Bake until edges of crust are golden brown, about 1 hour. Let cool on baking sheet at least 30 minutes before cutting into wedges and serving.
PER SERVING: 387 calories; 23.2 grams fat; 6.3 grams protein; 41.1 grams carbohydrates; 3.1 grams fiber
CHOCOLATE–PEANUT BUTTER PIE
Gelatin thickens this creamy no-bake pie filling, making it easier to slice once it sets. To create an even crust, press the crumbs with the bottom of a dry measuring cup and your fingers, working from the center to the edge of the pan and then up the sides.
SERVES 8 PREP TIME: 20 MINUTES TOTAL TIME: 2 HOURS 40 MINUTES (WITH CHILLING)
30 chocolate wafer cookies
4 tablespoons (½ stick) unsalted butter, melted
¼ cup cold water
1 envelope (¼ ounce) unflavored gelatin
¾ cup packed light-brown sugar
½ cup creamy peanut butter
1 cup heavy cream
¼ cup chopped roasted unsalted peanuts
1 Preheat oven to 350°F. Process cookies in a food processor until finely ground (to yield 1¾ cups). Add butter, and pulse until crumbs are evenly moistened.
2 Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until set, 15 to 20 minutes; let cool completely.
3 Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5 to 10 minutes.
4 In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.
5 Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days.
PER SERVING: 452 calories; 30.2 grams fat; 8 grams protein; 41.3 grams carbohydrates; 2.1 grams fiber
LEMON-RICOTTA TART
This cheesecake-like tart has a crust made from ground vanilla wafers rather than the standard graham crackers. The top of the tart might brown irregularly; conceal any spots by dusting the surface lightly with confectioners’ sugar (use a fine-mesh sieve).
SERVES 8 PREP TIME: 15 MINUTES TOTAL TIME: 2 HOURS (WITH COOLING)
72 vanilla wafers (from a 12-ounce box)
6 tablespoons (¾ stick) unsalted butter, melted
2 cups ricotta cheese
4 ounces cream cheese, softened
2 large eggs
⅓ cup granulated sugar
2 tablespoons finely grated lemon zest (from 2 lemons), plus 3 tablespoons lemon juice
Confectioners’ sugar, for dusting (optional)
1 Preheat oven to 375°F. In a food processor, pulse vanilla wafers until finely ground (to yield 2 cups). Add butter, and pulse until crumbs are evenly moistened.
2 Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until lightly browned and set, 10 to 12 minutes. Remove from oven.
3 In clean food processor, blend ricotta, cream cheese, eggs, granulated sugar, and lemon zest and juice until smooth. Pour into hot crust in pan; bake until fill-ing is set and browned in spots, 30 to 35 minutes. Cool completely on a wire rack. Just before serving, dust top of tart with confectioners’ sugar, if desired.
PER SERVING (BASED ON 8): 374 calories; 25.8 grams fat; 10.7 grams protein; 26.1 grams carbohydrates; 0.2 gram fiber
HAZELNUT ESPRESSO COOKIES
Instant espresso powder gives these drop cookies grown-up appeal. If you’d rather not remove the hazelnut skins yourself, as described below, look for blanched nuts at specialty shops, then toast them.
MAKES 36 PREP TIME: 20 MINUTES TOTAL TIME: 50 MINUTES
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup