Recipes: Puppy Chow, Peanut Butter Cookies, Chocolate Peanut Butter Ganache

Puppy Chow

12oz Peanut brittle (store boughts ok, homed preferred)
6oz feuilletine
8oz milk chocolate (melted)
2oz powder sugar
1oz peanutbutter powder
1/2t smoked salt

-Smash peanut brittle into small rock like constancy
-Mix in feuilletine
-Melt chocolate in a double boiler or in a microwave and pour over brittle and feuilletine
-Fold together gently
-Sprinkle salt evenly
-Add powder sugar and peanut butter powder mix until combined and coated

Peanut Butter Cookies
Yield:  30 cookies

12oz unsalted butter
11oz brown sugar
11 oz white sugar
16 oz peanut butter
3ea. eggs
19 oz a.p. flour
2 tablespoons soda
2.5 tablespoons powder
.5t salt
tt raw sugar

Instructions

1. Mix butter, sugars on speed 2 (medium) until fluffy (8-10min.)
2. scrape bowl add peanut butter mix until combined
3. scrape bowl add eggs 2 at a time (halfway through scrape)
4. add remaining dry ingredients (mixed together) mix (slow) just until combined
5. portion in 1 oz scoops
6. flatten and dust with raw sugar
7. bake at 335 degrees F, high fan  6-9 minutes

There is never a set time for baking its done when its done, times change drastically every time you bake, someone could of opened your oven. your pan could be cold. Anything. what your really looking for is a golden brown cookie with barking throughout the whole cookie and the center should be a lighter brown then the edges. best thing to do is bake one, cool it down and try it. Every oven is different and so is every kitchen.

Chocolate Mousse
Yield: 60oz (30-40 cookies)
11oz sugar (1)
3oz water
1oz corn syrup
5oz whites
2oz sugar (2)
tt salt
40oz chocolate peanut butter ganache

- In a small sauce pot add sugar (1), water, corn syrup
- Cook sugar on medium low heat
- Once sugar reaches 250F (temp with a candy thermometer )start whipping whites in a stand mixer and once frothy begin to add  sugar(2) slowly, once sugar is all added whip in high until soft meringue stop and wait for caramelizing sugar on stove

1. Once sugar reaches 280 start mixer again on medium and begin to slowly pour caramelized sugar into the egg whites, slowly. Steady stream at best once all sugar is added whip on medium high until room temp
2. Fold in ganache and reserve in a piping bag, or just start eating it now cause its damn delicious!

Chocolate Peanut Butter Ganache

Yield: 40oz
12oz milk chocolate (42%)
10oz bittersweet chocolate (60%)
12oz cream
6oz peanut butter

1. Melt chocolate in a double boiler
2. Heat milk until steamy and pour over chocolate
3. Mix until combined and add peanut butter mix until combined

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