Warm Peanut Butter Cup -- Waste NotPosted: Updated:
PHOENIX --During the month of April the simple act of enjoying a meal at one of Phoenix's fine-dining establishments will help those Arizonans who are dealing with hunger.
3TV's Tara Hitchcock has teamed up with Chef Jeff Claspill of The Arrogant Butcher for this year's Waste Not Celebrity Challenge. Every time you order a Warm Peanut Butter Cup this month, The Arrogant Butcher will donate 50 percent of the proceeds to Waste Not.
The Arrogant Butcher is located at Two E. Jefferson Street, #150, Phoenix. for information or reservations, call 602-324-8502.
Peanut Butter Cookie
10 oz. butter
10 oz. peanut butter
11 oz. sugar
11 oz. brown sugar
4 oz. eggs
1/2 tsp. vanilla extract
2 1/4 cups AP flour
1 tsp. baking soda
Cream butter, peanut butter, sugar and brown sugar. Slowly add eggs and vanilla. In a separate bowl, sift dry ingredients; add to peanut butter mixture.
Chill for 3 hours before using.
Roll out and cut with a round cookie cutter.
Before baking, sprinkle with sugar in the raw.
Bake at 270 degrees for 8 to 10 minutes.
Peanut Butter Mousse
1 1/2 cups heavy cream
3/4 cup peanut butter
1/2 cup white chocolate
2 egg yolks
1 tsp. vanilla
1 cup sugar
1/4 cup granulated sugar
1/4 tsp. salt
Combine all ingredients in a pot and heat on the stove. Slowly heat up to 165 degrees, making sure to constantly whisk the mixture.
Place in a dish and insert the dish into a 145-degree water bath.
Keep dish in water bath for 1 hour.
Place mousse in a small serving bowl. Place a small scoop of chocolate ice cream in the center of the bowl and serve with peanut butter cookies.
Serves 4 to 6.