Orange Olive Oil Cake w/ Whipped Mascarpone Icing

I first became aware of olive oil cakes while taking a cooking class taken decades ago. To be perfectly honest, I wasn't exactly ecstatic when I learned it would be the dessert we were making. Up until that point in my life I had never had an olive oil cake. Yet, for some reason any enthusiasm I normally have for desserts was replaced with an unfounded ambivalence. More than likely it was my obsession with chocolate that was leading me down an unfair pre-judgment path. However, it would be understatement to say I was reminded of one of life's valuable lessons that day. Never judge a cake before you taste it. 

The plain, simple, almost rustic olive oil cake turned out be an unexpected, incredibly delicious surprise. With a dense, tender crumb texture similar to a great pound cake, but a jillion times moister, I discovered why this seemingly unassuming cake has been around for centuries. With only a hint of sweetness, they are as perfect of a rustic finish to a rich dinner as they are to being served for breakfast or as mid-morning or afternoon snack. Now, years later after savoring my first olive oil cake, it seems they are returning back to the 'dessert' spotlight in great coffee shops and restaurants. And yes, there are even chocolate olive oil cakes!

Olive oil cakes can be served with a simple dusting of confectionary sugar or with a dollop of whipped cream and fruit compote or curd. Or this simple cake can be gussied up with a whipped mascarpone icing. But regardless of how you decide to finish it, there is something else you should know. Olive oil cakes get better with age. While you can enjoy the cake on the day you make it, it actually gets better on days two and three (it lasts up to five days) as the citrus flavors further meld together. In other words, it's one of those cakes that ages gracefully.

Almost all olive oil cakes call for the use of citrus as olive oil and citrus are fabulous together. From freshly squeezed juice, to freshly grated zests, to even some Grand Marnier, what is not to love about this cake? Consistent with the 'more is better' way of thinking, the recipe for this Orange Olive Cake calls for the use of all three. Each 'citrus' ingredient adds a different flavor profile to the cake: sweetness, zestiness, and a greater depth of orange flavor. Because olive oil is a key ingredient in the cake, it's important to choose wisely. Just as you would only cook with an olive oil worthy of finishing a dish or dipping your bread in, you want a good olive oil when baking. Any olive oil with an unpleasant flavor or odor will make their way into the baked cake. The olive oil does not need to be either the most or least expensive or priciest. But it should definitely be extra-virgin. By it's very nature extra-virgin olive oil has fruity undertones, making it the ideal 'oil' choice.

There are as many assembly techniques for olive oil cakes as there are recipes. While the earliest olive cakes were made by hand, the techniques used in this Orange Olive Cake require the use of a hand mixer and whisk. Key to making a great cake batter is ensuring it is not 'over beaten'.  

Baked in a 9" springform pan, the Orange Olive Oil cake bakes for 70-85 minutes. Test the cake for doneness by inserting a toothpick into the cake and pressing down on it lightly.  If the toothpick comes out clean and cake springs back, the cake is done. (To ensure the cake is not 'wet' in the center, err slightly on the side of a longer baking time.) Due to its' long baking time, the top of the cake may darken before the cake is done. To keep the cake from 'over browning' lightly place of aluminum foil over the cake sometime around the 40-45 minute mark. The baked cake should be placed on wire rack and allowed to cool for 30 minutes before being removed from the springform pan. Once completely cool, wrap the cake in plastic wrap and let rest. Note: Recommend baking the cake the night before or earlier in the day of serving. If finishing with the Whipped Mascarpone Icing, wait to put it on the cake until right before serving.

The Whipped Mascarpone Icing can be spread over the top of the cake, piped on with a pastry bag, or dolloped alongside of a slice of cake. While there is much to be said about the old adage 'fresh is best', in the case of this orange olive oil cake, seriously consider baking the cake the day before and icing it on the day you plan on serving it. Because if you have never had an olive oil cake before, I want your first bite to be the one causing you to fall in love. And who knows, instead of chocolate, you might choose to serve this simple, flavorful, moist, citrus olive oil cake at your next gathering. Remember, any leftovers will get even more delicious. 

Recipe

Orange Olive Oil Cake w/ Whipped Mascarpone Icing

Serves up to 12

Ingredients

2 1/2 cups (325g) all-purpose flour

1 1/2 cups (300g) granulated sugar

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup extra-virgin olive oil

3 large eggs

1 cup whole milk

1 1/2 - 2 Tablespoons orange zest (from 2 medium sized navel oranges)

1/4 cup freshly squeezed orange juice

1/4 cup Grand Marnier

1 cup heavy whipping cream

1/2 cup (66g) confectionary sugar sifted

1 teaspoon vanilla

8 ounces (226g) mascarpone cheese, room temperature

Optional: Sliced oranges for garnish; confectionary sugar for dusting; fruit compote for serving, freshly whipped cream

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the parchment paper and sides of pan. Lightly sprinkle the bottom of the pan with sugar. Set aside.

2. Sift the flour, Kosher salt, baking soda, and baking powder together in a medium sized bowl. Set aside.

3. In a small-medium bowl, whisk together the milk, orange juice, and Grand Marnier. Set aside.

4. In a medium-large bowl beat the the sugar, eggs, and orange zest until creamy (about 2 minutes). Slowly pour in the olive and beat until blended (about 1 minute).

5. On low speed, beat in half of the flour mixture. Just until incorporated. Then beat in half of the milk mixture. Just until incorporated. Repeat with remaining flour and milk mixtures. The batter should be smooth and creamy.

6. Pour into the prepared pan. Place the springform pan on a rimmed baking sheet and place in the preheated oven.

7. Bake for 70-85 minutes, carefully rotating midway through the baking process. Note: If the top of the cake is browning too much, lightly cover with aluminum foil. 

8. To check for doneness, insert a toothpick into the cake. If it comes out clean, the cake is done. Additionally, lightly press on top of the cake, if it springs back, your cake should be done.

9. Remove the cake from the oven. Place the springform pan on a cooling rack. Let cool for at least 30 minutes before removing from the pan.

10. Transfer the cake to a serving platter or cake stand. Note: When the cake is completely cool, cover well with plastic wrap. Highly recommend making the cake a day in advance and storing at room temperature.

11. To make the icing whip the heavy cream, vanilla and confectionary sugar until soft peaks form. Beat the mascarpone separately until smooth and creamy. Add the mascarpone to the whipped cream. Beat or whisk until well blended, smooth and fluffy.

12. Spread the icing top of the cake using an offset spatula. Or put the icing in pastry bags and pipe on top of the cake. Or serve the icing in a bowl and place dollops on cut slices of the cake.

Notes: (1) You can garnish the cake with fresh orange slices. (2) You can serve the cake with an orange curd or fruit compote. (3) If you ice the cake, keep covered and refrigerated after serving. (4) If you don't ice the cake, keep well wrapped at room temperature.

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

We dodged the blizzard bullet this past weekend. However, in anticipation of the predicted heavy snowfall, I thought the forecast called for comfort food to fortify our bodies and spirits. First up was replenishing the freezer with balls of dough made from my favorite chocolate chip cookie recipe. Followed by a trip to the grocery store to gather the ingredients for both pancakes and this hearty, soul satisfying, incredibly flavorful Baked Rigatoni w/ Sausage, Ricotta & Mozzarella. As it turned out, we didn't have to shovel any snow, but we ate pretty well. 

Beyond how satisfying it is, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is a perfect, unfussy weeknight, weekend, Sunday dinner, or dinner party worthy dish. Paired with a fabulous salad, some warm crusty bread, and wine, you have all of the makings of a meal destined to make everyone sitting around the table feel both happy and content. 

There are technically two versions of this dish. The simple one and the more complicated one. The simple one uses a high quality store-bought arrabbiata sauce and store-bought pesto. The complicated one is made with homemade marinara and homemade pesto. The recipe below is for the simpler one. The simple, semi-homemade version makes it an even more enticing go-to dish.

With three kinds of cheese, could this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella be any more irresistible? A ball of fresh mozzarella (cut up or broken up into pieces), grated mozzarella, and whole milk ricotta are the trifecta of cheesy goodness. If you want to give the ricotta even more body, I highly recommend you mix it with an egg yolk. Mild Italian sausage and arrabbiata sauce give this dish a bit of kick. However, if you want a slightly less spiced version, use chicken sausage and marinara sauce. 

Heavy cream and butter (should you decide to use it), adds both thickness and richness to the sauce. A small amount of butter goes along way, so one tablespoon is all you really need. When buying the pasta, I highly recommend using rigatoni, but you could also make it with ziti. But you should know there is a difference between the two. Rigatoni is usually made with durum wheat flour and is a tube shaped, ridged, flat end pasta. Ziti, on the other hand, is smooth with angled edges. Both work well in baked pasta dishes, however, the rigatoni has a slightly firmer bite than the ziti and it's ridges give the sauce something to cling to. I just happen to think the rigatoni makes the dish even more appealing.

The shredded mozzarella get mixed into the pasta, sauce, and sausage mixture, while the ball of fresh mozzarella gets cut up (or broken up) and evenly placed on top. Dollops of the enriched ricotta and pesto go on top of the pasta before it goes into the oven to bake.

In a preheated 350 degree (F) oven, the Baked Rigatoni w/ Sausage, Ricotta & Mozzarella is covered with foil and initially baked for 15 minutes. After fifteen minutes, the foil is removed and the pasta continues to bake for another 15-20 minutes. Or until the cheese has melted and it cooked through the center.

If you want to add even more cheesiness (and you should), top the baked pasta with shavings of Parmigiano-Regianno before serving. Bring a bowl of additional shaved cheese to the table for those who really love cheese!  And for an even more impressive presentation, garnish the top with some fresh basil before serving!

If you are craving comfort food or need an excuse to host a casual dinner party, make this Baked Rigatoni w/ Sausage, Ricotta & Mozzarella! It's an incredibly delicious, hearty, simple yet impressive, almost effortless to make dish. One destined to become one of your go-to favorites! 

Recipe

Baked Rigatoni w/ Sausage, Ricotta & Mozzarella

Serves at least 8

Ingredients

16-20 ounces (461-567g) Italian sausage, casings removed and broken in pieces (more is better!)

1 Tablespoon olive oil

1 pound (454g) rigatoni (see notes)

32 ounce (907g) jar plus 1/2 to 1 additional cup (125-250g) of high quality arrabbiata or marinara sauce, store bought (recommend Rao's) or homemade. Note: You will need between 4 and 4 1/2 cups of sauce for this dish.

1/2 cup heavy cream

1 Tablespoon unsalted butter (optional, but good)

1 cup (4 ounces/114g) shredded mozzarella cheese

8 ounce (230g) ball of fresh mozzarella

1 cup (228g) whole milk ricotta

1 large egg yolk

1/4 to 1/2 cup (62g-124g) homemade or high quality imported pesto (I used about 1/3 cup of pesto)

Freshly shaved Parmigiano-Regianno

Fresh basil for garnish

Directions

1. Preheat oven to 350 degrees (F).

2. Cook the rigatoni according to package directions. Drain and let cool slightly. Note: You want the rigatoni to be slightly al dente as it will continue to cook in the sauce when baked in the oven.  

3. In a large skillet, add the olive oil and cook the Italian sausage over medium-high heat until browned (about 10 minutes). Remove from the heat.

4. In a medium saucepan, whisk together the arrabbiata sauce and heavy cream and cook just until slightly heated. For an even richer sauce, add in 1 Tablespoon of unsalted butter. Cook until the butter has melted. Note: Begin with using 4 cups of sauce. If after mixing the sauce with the pasta and cooked sausage you feel you would like a saucier dish, mix in the remaining 1/2 cup.

5. Add the cooked pasta and sauce to the skillet with the cooked sausage. Stir to combine. 

6. Immediately transfer to a 9" x 12" baking dish and mix in the shredded mozzarella.

7. In a medium sized bowl, whisk together the whole milk ricotta and egg yolk. Evenly drop dollops of the enriched ricotta over the pasta.

8. Evenly insert pieces of the fresh mozzarella into the pasta dish.

9. Evenly place spoonfuls of the pesto on top of the pasta dish.

10. Place on the baking dish on baking sheet and tightly cover with aluminum foil. Bake for 15 minutes. Remove the foil and continue baking for another 20 minutes or until completely heated through.

11. Remove from the oven, garnish with fresh basil, top with some shaved parmigiano-regianno, and serve immediately.

Notes: (1) I used Rigatoni No. 50 from Rummo. (2) Four cups of store bought or homemade arrabbiata (or marinara) sauce is needed for this dish. I used a 32 ounce jar of Rau's Arrabbiata Sauce and used one cup from a 24 ounce jar. (3) You could assemble the dish early in the day, cover and refrigerate. Take the baking dish out of refrigerator at least 20 minutes before placing it in a hot oven.

Lemon Ricotta Pancakes w/ Lemon Curd

Other than Honey Crisp apples and blackberries, I don't eat as much fruit as I probably should. But after days of gray, cloudy skies, my cravings for all things citrusy goes into overdrive. Subtle citrusy or tart citrusy, it doesn't matter as either one will satisfy me. I recently discovered that Lemon Ricotta Pancakes with Lemon Curd is one of those best of both worlds citrus gratifying dish. Light and fluffy with a just barely detectable lemon flavor, the lemon ricotta pancakes are a refreshing alternative to everyday buttermilk pancakes. And when paired with a creamy, tart lemon curd, you end up with the most craveworthy, deliciously delightful, mood-shifting dish. One great for breakfast or brunch, but equally good for dinner!

If you love the flavor of lemons, these Lemon Ricotta Pancakes with Lemon Curd are calling your name. Or, if by chance, you have never had or have been wary of the flavor of a lemon ricotta pancake, consider this recipe an invitation to discovering what you have been missing out on. 

Any reluctance I may have had about lemon ricotta pancakes went out the window after recently sharing one with a friend. After just one bite, I immediately regretted we didn't order two of them, so we could each have our own. It took only lemon ricotta pancake to send me on the quest of creating a great recipe for them. First because I was completely smitten with them, and second, because I am anticipating there will be more citrus craving days in my future.

The addition of the creamy whole milk ricotta adds moisture and richness to the pancakes. While the buttermilk, lemon zest and freshly squeezed lemon juice brings a little bit of tang to the pancake party. The use of baking powder not only gives the pancakes their lift, it creates a fluffier one. Each of the ingredients in the recipe plays a role in it's flavor and texture. So make certain to check the freshness dates on all of them! 

Egg whites whipped to soft, glossy peaks and folded in to the batter, give the pancakes a heavenly lightness. I used a standing mixer fitted with a paddle attachment to get these dreamy textured egg whites, but you could use a hand mixer. 

Once the batter is assembled it's important to give it at least ten minutes of resting time (you could certainly let it rest longer). When a pancake batter is allowed to sit, the flour has a chance to hydrate. Additionally the leavening agent (i.e., baking powder) has the opportunity to become evenly distributed in the batter. As a result, the pancakes will end up having better lift and a better tenderness. Giving batter resting time is one of those secret to making the best pancakes tricks!

What puts these lemon ricotta pancakes over the top is the lemon curd. There are some good quality store-bought lemon curds, but nothing really compares to a homemade one. The keys to making a luscious, creamy, tart lemon curd is using organic lemons, a heavy bottomed saucepan and removing the pan from the heat as soon as the mixture has reached 180 degrees (F). Making the lemon curd the night before will give it time to set up to the perfect spoonable consistency. You will just have to resist eating it all beforehand! Note: The lemon curd recipe below makes more than you will need but it will keep well in the refrigerator for several weeks (if it lasts that long). It's also great on graham crackers, toasted english muffins or even layered in jars/glasses with freshly whipped cream and berries.

Instead of, or in addition to, the lemon curd you could also serve these Lemon Ricotta Pancakes with a homemade blueberry sauce. Either option would add to but not overshadow the delicate, light lemon flavor of the lemon ricotta pancakes. And to paraphrase an old adage 'when life gives you lemons, make Lemon Ricotta Pancakes with Lemon Curd'!

Recipe

Lemon Ricotta Pancakes w/ Lemon Curd

Makes 10-12 - 4" pancakes

Ingredients 

Lemon Curd (Make the night before!)

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons, preferably organic)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g), room temperature 
Generous pinch of sea salt

Lemon Ricotta Pancakes

2/3 cup (89g) all-purpose flour

1/2teaspoon Kosher salt

1/2 teaspoon baking powder

1 cup (228g) whole milk ricotta

1/3 cup buttermilk (or could use whole milk)

Zest from one lemon (should equal 1 teaspoon)

5 teaspoons freshly squeezed lemon juice (from one large lemon)

1/2 teaspoon vanilla

2 Tablespoons unsalted butter, melted

2 large eggs, separated

2 large egg whites

1/4 cup (50g) granulated sugar

4-6 Tablespoons of unsalted butter (for cooking the pancakes)

Confectionary sugar, for dusting

Fresh fruit (e.g., strawberries, blueberries, blackberries)

Blueberry Sauce

Directions
Lemon Curd
1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 180 degrees (F).
4. Immediately remove from heat, transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Make lemon curd early in the morning or the day before.)

Lemon Ricotta Pancakes

1. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

2. In another medium sized bowl, combine the ricotta, 2 egg yolks, buttermilk (or whole milk), lemon juice, lemon zest, and vanilla. Stir to blend.

3. Add the wet ingredients to the flour mixture. Stir until blended. Set aside. 

4. In the bowl of standing mixer fitted with a whisk attachment, add in the four egg whites. On low speed beat until foamy. (approximately 1 minutes). Increase speed to medium-high and gradually in the granulated sugar. Beat until soft, billowy, glossy peaks form (approximately 2 minutes).

5. Whisk in 1/3 of the beaten egg whites to the batter.

6. Gently fold in the remaining egg whites to the batter. Let rest for 10 minutes.

7. In a non-stick skillet, melt 1-2 Tablespoons of butter over medium heat.

8. Working in batches (of 3-4 pancakes depending on size of the pan) use a large ice cream scoop (about 2 1/2") drop mounds of batter into the pan. Cook for about 2-3 minutes on the first side and 1-2 minutes on the second side. Note: To test for doneness, lightly press on pancake, if it springs back (like a cake), the pancakes are done.

9. Transfer cooked pancakes to a serving platter or dish. Lightly dust with confectionary sugar. Top with a generous dollop of lemon curd.

10. If making a platter of pancakes, keep the cooked pancakes warm on a baking sheet in a preheated 250 degree (F) oven.

Notes: (1) Pancakes can also be made smaller. Cooking time will be need to be adjusted. Small pancakes on a platter with fresh fruit and a bowl of lemon curd could be a great brunch dish. (2) In lieu of the lemon curd, could also serve with a homemade blueberry sauce. (3) If not making your own lemon curd, use a good quality store bought lemon curd. (4) Inspiration for this recipe came from Cook's Illustrated. Several changes to ingredients and directions were made in the creation of this recipe.

Peanut Butter Cup Brownie Tart

The concept of small batch cooking has been around for awhile. There are cookbooks and blogs completely devoted to everything from small batch meals to small batch desserts. In many instances, these small batch recipes are not simply regular recipes cut in half, they are reconfigured, reimagined ones. Because in some cases, it can be a bit of a challenge to evenly cut some ingredients in half. Like a raw egg for example. Especially if a recipe calls for using the egg white and egg yolk separately. Up until recently I haven't had the inclination to shift from large scale to small scale. But I am finally coming around to all of the compelling advantages to the concept. Particularly when it comes to baking. It can be dangerous to have too many sweets in the house!

Aside from not wanting any delicious or decadent baked good go to waste, it's nice to be able to have recipes perfectly sized to satisfy the sweet tooths of a small household, a small gathering, a friend, or a neighbor. And this fudgy, deeply chocolately, eight inch round Peanut Butter Cup Brownie Tart checks off all of those boxes and more!

The Peanut Butter Cup Brownie Tart can be cut up into 8 wedges and served plain, with freshly whipped cream or ice cream, or it could slathering in whipped cream and garnished with edible flowers, chocolate shavings, or more miniature peanut butter cups! The possibilities are endless!

The deep chocolately flavor in this Peanut Butter Cup Brownie Tart comes from three kinds of chocolate: melted semi-sweet chocolate chips, Dutch Process cocoa, and double dark or black cocoa. The use of both the Dutch Processed cocoa and the double dark or black cocoa not adds great flavor, it deepens the color of the baked brownie, giving it an even richer, more luscious, more irresistible seductive appeal. 

The miniature peanut butter cups come from Trader Joe's. If you don't have one near you or if you are not a big fan of peanut butter, replace them with chopped semi-sweet or dark chocolate. Your Brownie Tart will be delicious either way.

The thick brownie batter is a prelude to how fudgy the baked brownie tart will be. 

In a preheated 350 degree (F) oven, the brownie tart bakes up in 26-28 minutes. After cooling in the cake pan for ten minutes, the tart is transferred to a cooling rack or serving platter. Enjoy it either slightly warm or at room temperature.

If you needed the least bit of persuading about the small batch desserts, this Peanut Butter Cup Brownie Tart should more than convince you.

If you are looking for a simple, sweet tooth satisfying, scrumptious, dessert to serve for a small dinner party, the addition of some freshly whipped lightly sweetened heavy cream is the perfect finishing touch. 

Who will you make these rich, fudgy, decadent Peanut Butter Cup Brownie Tart for?  Or rather how long will you wait before you make them? 

Recipe

Peanut Butter Cup Brownie Tart

Makes one 8" round tart (serves 6-8)

Ingredients

1.5 ounces (42g) semi-sweet chocolate chips

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) granulated sugar

1/3 cup (70g) light brown sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1/2 cup (65g) all-purpose flour

1/3 cup (28g) Dutch-process cocoa

1 1/2 Tablespoons (14g) double dark Dutch-process or black cocoa (see notes)

1/4 teaspoon Kosher salt

2.7 ounces (75g) miniature peanut butter cups (OR chopped semi-sweet chocolate)

Flaky sea salt

Directions

1. Preheat oven to 350 degrees (F). Line an 8" cake pan with parchment paper. Line bottom with a parchment paper round. Butter & flour sides of pan and top of parchment paper. Set aside.

2. In a small sauce pan, melt the unsalted butter and semi-sweet chocolate morsels. Remove from heat and let cool slightly.

3. In a large bowl, add in the granulated sugar, brown sugar, one whole egg, one egg yolk, and vanilla. Beat for approximately 3-4 minutes or until the mixture is creamy and has doubled in size.

4. Add in the slightly cooled melted chocolate. Beat on low, just to blend.

5. Fold in the flour, Dutch process cocoa, Kosher salt, and double dark or black cocoa just mostly blended,

6. Finally, fold in the miniature peanut butter cups until they are well distributed in the thick batter.

7. Transfer the mixture to the prepared pan. Lightly sprinkle with flaky sea salt.

8. Place on the baking pan on a sheet pan and place in the oven. Bake for 26-28 minutes.

9. Let the brownies cool in pan for about 10 minutes. Then transfer to a serving platter.

10. Serve slightly warm or at room temperature with some freshly whipped lightly sweetened heavy cream or vanilla ice cream. Or serve them plain.

11. Keep any leftovers well wrapped. The tart will be good for up to 3-4 days, if it lasts that long.

Notes: (1) I used the miniature peanut butter cups from Trader Joe's. If you wanted an all chocolate brownie, use chopped semi-sweet chocolate. (2) The double dark cocoa came from King Arthur. But you could use black cocoa instead (found in some grocery stores or gourmet food stores). The brownies made with black cocoa will be even deeper in color! (3) Do not bake in a 9" round cake pan as the brownies will be too thin! If you don't have an 8" cake pan, use a 9"x 5" baking pan. Line the pan with parchment paper so the brownies are easy to remove when done baked. Baking time will range from 27-28 minutes. Cut the brownies into 8 wedges or 8 bars.

Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes

"If you snooze, you lose." We all know this timeless adage. "If you skip going out to breakfast or coffee with your friends after a Saturday morning run, you miss out." This recently invented adage is my new motto. I had skipped out on going to a post-run breakfast a few ago, only to subsequently learn at the next one that I missed out on more than the group camaraderie. My friend Rose had shared how her sister Imelda told her she really needed to make chocolate covered peanut butter and pecan stuffed dates. So being a really good sister, Rose listened. And after she made them, Rose again shared the story. Thankfully I was there to hear the story being told a second time. And luckily the second telling came with a resounding endorsement! The chocolate covered peanut butter and pecan stuffed dates, ones akin to tasting like a Snickers bar but a bit 'healthier', were indeed everything Imelda said they were. Being a good friend I listened to this story. Which meant after immediately going home to learn a little more about these delicious sounding 'better than a candy bar' confections, I made them less than twenty-four hours later. And what did I think? I will simply say these absolutely, unbelievably scrumptious, five ingredient, five star wonder bars would not have been possible without my friends Imelda and Rose. 

If I didn't tell you these Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes were made with dates, you would never ever know. Which means when you make them for your friends and family, withhold that bit of information until they taste them. I am betting they won't believe you.

And your friends who have a sweet tooth, will love you more than they already do for these 'all of the pleasure without almost all of the guilt' bars.

Medjool dates, dark chocolate, creamy peanut butter, flaky sea salt and toasted pecans (or chopped honey roasted peanuts or a praline pecan) create a confection likely to become your newest obsession. They definitely qualify as having additive properties.

Medjools are best dates to use as they are sweet, chewy, dense, and the perfect size for stuffing! The first step in making the Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes is removing the pit using a sharp knife. Once the pit is removed, slightly open the date. When cutting the date, be careful not to cut all the way through the date when removing the pit.

Use an offset spatula to stuff about 1/2 teaspoon of creamy peanut butter into the opening. Then add either a toasted pecan half, a pecan praline half, or about a 1/2 teaspoon of chopped honey roasted peanuts.

Close up the stuffed date and dip them into the melted chocolate.

If you want to gussy them up a bit, use a fork or a pastry bag to drizzle or pipe a little more chocolate on top before lightly sprinkling with flaky sea salt. If you want a simpler presentation, just lightly sprinkle on the flaky sea salt before the chocolate sets. 

The set up time for the chocolate dipped stuffed dates should be less than 15 minutes, especially if you are using a good quality melting chocolate. They will set up at room temperature, however, if you are making them on a humid day or in the summer, you can let them set up in the refrigerator. On a side note, I think they taste even better when slightly chilled.

Some will describe these Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes as tasting like a Snickers Bar, some might say they have a Buckeye quality to them, some will say they detect a slight caramel flavor (that would come from the dates), and others will just be completely flabbergasted that something seemingly so decadent is made with dates. But regardless of everyone's first impression, they will devour them!! 

The inspiration for these Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes came from two friends. And the name (Candy Bar Dupes) for these insanely good bites came from another. After sharing my first batch with running friends, my friend Suzie asked what I was going to call them. Other than the very wordy Chocolate Covered Peanutty Stuffed Dates, I said I didn't know. It was then she suggested the word 'dupe'. While it's a word that could be interpreted in multiple ways, I liked it. And just like that the Chocolate Covered Peanutty Stuffed Dates had a second, more fun, easier to remember name. Candy Bar Dupes! But whatever you call them, you should make these dangerously delicious, more wholesome alternative to a real candy bar. They are really sinfully good!

Recipe

Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes

Makes 20

Ingredients

12 ounces (340g) package of Organic Whole Fresh Medjool Dates (there are about 20 dates in the container)

Creamy Peanut Butter (about a 1/4 cup)

20 toasted pecan halves or praline pecan halves OR 1/3 cup chopped honey roasted peanuts

12 ounces (342g) dark chocolate melting wafers, melted

Flaky Sea Salt

Directions

1. Cut a slit in each date with a sharp knife. With the tip of knife remove the pit.

2. Using an offset spatula, place about 1/2 teaspoon of the creamy butter into one side of the date.

3. Insert the pecan half and/or about 1/2 teaspoon of crushed honey roasted peanuts into the date opening.

4. Carefully close up the date. 

5. Dip the stuffed dates into the melted dark chocolate. Place the chocolate dipped date onto a sheet of parchment paper. Lightly drizzle or pipe on some additional chocolate (to gussy them up) and then lightly  sprinkle with flaky sea salt. Let the chocolate set. Note: If using a good melting chocolate, set up time will be less than 15 minutes (especially if placed in a cooler location in your house). 

6. Enjoy immediately or put in a covered container and place in the refrigerator to chill. Note: They are even more delicious when chilled.

7. The Chocolate Covered Peanutty Stuffed Dates aka Candy Bar Dupes will remain fresh for up to 2 weeks if stored in the refrigerator.

Notes: (1) I used Jif Creamy Butter. (2) To toast the pecan halves, place on a heavy bottomed baking sheet. Preheat oven to 325 degrees F. Bake for 7-9 minutes or until lightly darkened and fragrant. (3) There are hundreds of recipes for similarly made confections. Many suggest you either chill the stuffed date before you dip them in chocolate or put them in either the freezer or refrigerator after you dip them. I didn't find that necessary. Although when I make these on a hot, humid day in the summer, more than likely I will place the dipped dates in the refrigerator to set up.