killer peanut butter and chocolate dessert

Thanks to Bon Apetite for this great recipe!
I made it... and ate it

Peanut Dacquoise with Peanut Butter Mousse

Ingredients

meringue layers

• 1 1/4 cups roasted Spanish salted peanuts with skin (6 to 6 1/2 ounces), divided
• 3/4 cup sugar, divided
• 6 large egg whites
• 1/8 teaspoon cream of tartar
• Pinch of coarse kosher salt

mousse

• 1/2 cup chunky natural-style peanut butter
• 1/4 cup (packed) golden brown sugar
• Pinch of coarse kosher salt
• 1 cup chilled heavy whipping cream, divided
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

glaze

• 1/4 cup natural unsweetened cocoa powder
• 1/4 cup sugar
• 1 cup heavy whipping cream
• 1 1/3 cups bittersweet chocolate chips
• Pinch of fleur de sel (optional)

Preparation

meringue layers

• Preheat oven to 275°F. Line large baking sheet with parchment paper. Draw three 10 x 4 1/2-inch rectangles on parchment; turn parchment over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.
• Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.
• Spoon 2 cups meringue onto each rectangle on parchment; spread evenly to fill rectangles (any remaining meringue can be baked as cookies).
• Bake meringues until golden brown all over and dry to touch but still slightly soft, about 1 hour 30 minutes. Transfer to rack and cool completely.

mousse

• Using electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining ½ cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.

glaze

• Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 cup water, whisking until smooth. Gradually whisk in heavy cream. Bring to boil over medium heat, whisking frequently. Reduce heat to low. Add chocolate and whisk until melted and smooth. Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours.
• Leaving meringues on parchment and using large serrated knife, trim edges of each meringue to original 10x4 1/2-inch size. Slide thin knife between meringues and paper to loosen. Spoon 1/4 cup glaze evenly over top of 2 meringue rectangles and spread to cover. Chill until chocolate sets, about 30 minutes. Place 1 glazed meringue rectangle on plate. Spoon half of mousse over (scant 1 1/4 cups); spread out in even layer. Place second glazed meringue rectangle atop first; spread with remaining mousse. Top with unglazed meringue rectangle. Pour 1/2 cup glaze down center of top meringue. Using icing spatula, spread glaze over top meringue, allowing glaze to drip down sides. Smooth top and sides to cover evenly with thin layer. Refrigerate until glaze is set, about 30 minutes. Pour remaining glaze over top of dacquoise and quickly smooth over top and sides in even layer. Sprinkle fleur de sel lightly over top, if desired. Chill at least 3 hours. DO AHEAD Can be made 3 days ahead. Cover with cake dome and keep chilled.

How I cook

Left over Turkey?

What to do with the endless supply of meat? I made Turkey Biryani. Its a traditional Indian rice dish made with chicken so easy to subsitute! I barely paid attention while making it, so its impossible for you to mess it up

Ingredients

• 4 tablespoons vegetable oil
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless left over turkey pieces cut into chunks
• Frozen peas for color (IE makes it all look less beige)
  
• 3 cups basmati rice

Throw the Cinnamon sticks into the rice and cook away the way you mostly do

Pour some oil into a small frying pan
on low, heat all remaining spices

when it starts to smell good put in the meat and frozen peas and warm it up

mix all the cooked rice and meat/spice mix

The rice is going to turn a nice yellow color and start eating!

Starting the Burners

For about a year I have been considering getting back to blogging. My first blog was in 2003. It followed my crazy city single life and ended days after meeting my now husband. My second blog was in 2008 following my 3 month sabatical from my job. Now I start my third. This blog will focus on the next phase of my life.
I have officially entered my mid-30's and my career is on an upswing. I have been married for 5 years and a year ago my Mother in Law moved in with us. MiL is an amazing cook, but still its something to deal with.
Clearly I need to write about the wonderful things she feeds me nightly and what its like being a DINK (double income no kids).
Hope you find my life as amusing as I think it is.