Triple Treat Torte Recipes

Steps:

• In a small bowl, cut butter into flour until crumbly; stir in the peanuts. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 16-20 minutes or until golden brown. Cool completely on a wire rack., For filling, in a large bowl, beat the sugar, cream cheese and peanut butter until smooth. Fold in 1 cup whipped topping. Spread over crust. , For topping, in another bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Spread over filling. Top with remaining whipped topping. Sprinkle with chocolate if desired. Cover and refrigerate 4 hours or overnight.

Steps:

• Combine the salt, oregano, pepper and cumin in a bowl. In a blender, combine the vegetable oil and garlic and blend until smooth. Stir 1 cup of the garlic oil into the seasoning mix to make the marinade. (Set aside the remaining garlic oil.)
• Put the pork on a rimmed baking sheet and coat with some of the marinade, using about 1 tablespoon for each side. Refrigerate for at least 4 hours.
• Toss the beef with 1/4 cup of the marinade in a bowl, then refrigerate for at least 4 hours.
• Preheat the oven to 350˚ F. Put the pork on a clean baking sheet, cover with foil and roast until the pork is soft and very moist, 4 to 5 hours. Remove from the oven and let rest for 15 minutes, then shred the pork.
• After placing the pork in the oven, put the beef in a Dutch oven and add enough water to cover. Add the remaining 1 cup garlic oil and cook over medium heat until the beef is soft, about 2 hours. Remove from the heat and drain.
• Heat a griddle over medium-high heat and coat with cooking spray. Add some of the beef to the griddle, then some pork and then some ham; cook, breaking up the meat and stirring everything together with a spatula, until heated through, 3 to 4 minutes. Repeat to cook the remaining meat.
• Spread the cut sides of the rolls with mayonnaise and cheese sauce. Pile on the meat; top with the potato sticks and ketchup. Close the sandwiches and cut in half.

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Spray with cooking spray. Place half the graham pieces in pan; drizzle with half the fudge topping.
• Cover with chocolate ice cream; spread to make even layer. Top with remaining graham pieces and fudge topping. Cover with chocolate chip ice cream; spread to form even layer. Freeze 6 hours.
• Heat broiler when ready to serve dessert. Use foil handles to remove dessert from pan. Pull foil away from sides of dessert; return foil and dessert to pan. Top dessert with marshmallows.
• Broil, 4 inches from heat, 1 to 2 min. or until marshmallows are puffed and lightly browned. Remove dessert from pan; discard foil. Slice dessert.

Steps:

• Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
• Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
• Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
• Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
• Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

Steps:

• Melt the butter in a small pan and stir in the crushed biscuits. Mix this well then press into the base of a 20cm loose-bottom, round tin. Chill until firm.
• Meanwhile, whisk together the crème fraiche and yogurt.
• Melt each type of chocolate individually in a small bowl over a pan of simmering water then add a third of the crème fraiche mixture to each bowl and beat well.
• Spread the white chocolate mixture over the crumb base, then the milk chocolate, then the dark chocolate. Smooth this with a palette knife and chill for 4 hours or over night.
• To serve, carefully run a round bladed knife around the edge of the tin and transfer to the serving plate. Decorate with chocolate buttons

Steps:

• Cream butter & sugar together until light & fluffy.
• Sift flour and cocoa together, set aside.
• Whisk together remaining ingredients.
• Fold flour mixture into creamed mixture alternately with milk mixture until well combined- begin & end with flour.
• Pour into a lined 10 x 20cm loaf tin. Bake at 180 C for 20-25 mins or until cooked when tested.
• Cool in tin for a few mins and then turn onto a wire rack to cool completely.
• Wash & dry loaf tin and then line with plastic wrap leaving a large overhang.
• Prepare milk ganache: Place milk melts into a heatproof bowl.
• Combine cream & butter in a saucepan and bring to the boil. Pour mixture over melts.
• Cover bowl with plastic wrap. Allow to stand for 5 mins, stir to combine and set aside to cool & thicken.
• Prepare dark ganache: Repeat steps as per milk ganache.
• Place cake into the lined tin. Pour over milk ganache & refrigerate until very firm.
• When firm spread dark ganache over cake & refrigerate covered until dark ganache is firm.
• Serve in squares with cream.
• Keep leftover cake refrigerated in an airtight container.

Steps:

• Heat oven to 325. Spray bottom only of springform pan, 9x3 inches, with cooking spray. Make brownie mix as directed on package, using water, oil and eggs. Spread in pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.).
• Beat milk and pudding mix in large bowl with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
• Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.

Steps:

• Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
• In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
• Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
• Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
• Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
• Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.