wadesgirl
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Recipes for Artichoke Tart & Chocolate Torte Needed!
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Discussion Overview
This thread centers around participants seeking and sharing recipes for Artichoke and Sundried Tomato Tart and Chocolate Peanut Butter Torte. Several users express their interest in these recipes, while others share their experiences with locating or typing them up.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant is looking for the recipes for a future host and asks the community for help.
- Another participant expresses interest in the Artichoke and Sundried Tomato Tart but notes they do not have the recipe.
- One participant believes both recipes are from the current stoneware cookbook and considers scanning and emailing the recipe to the host.
- Another participant mentions they will look through their books for the recipes.
- One participant shares the full recipe for the Artichoke and Sundried Tomato Tart, including preparation and baking instructions.
- Another participant provides the recipe for the Chocolate Peanut Butter Torte, detailing the ingredients and steps involved.
- Several participants discuss their methods for finding recipes, including checking recipe websites and saving them for future use.
- One participant mentions having a large collection of recipes but not the specific ones being requested.
- Another participant shares a resource website for Pampered Chef recipes that may be helpful in the future.
Areas of Agreement / Disagreement
Views differ on the availability of the recipes, with some participants having access to them while others do not. No clear consensus emerges regarding the ease of finding these specific recipes.
Contextual Notes
Participants share personal experiences related to recipe sourcing and their collections, indicating a variety of approaches to recipe management within the community.
Who May Find This Useful
Consultants looking for specific recipes or those interested in sharing and sourcing recipes within the Pampered Chef community may find this discussion relevant.
janetupnorth
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wadesgirl
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janetupnorth
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kcjodih
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wadesgirl said:
Here you go...
Artichoke & Sun-Dried Tomato Tart
(The Pampered Chef, Stoneware Inspirations Cookbook, pg 17)
The crowning touch of this savory appetizer is the flaky, crispy phyllo shell.
Prep time: 15 minutes Bake time: 28-30 minutes
1 package (8 ounces) cream cheese, softened
1 egg
2 tablespoons all-purpose flour
1 jar (6 ounces) marinated artichokes, drained and patted dry
1/3 cup oil-packed sun-dried tomatoes, drained and patted dry
2 tablespoons snipped fresh basil leaves
1 cup (4 ounces) shredded mozzarella cheese
1 garlic clove, pressed
¼ cup (1 ounce) grated fresh Parmesan cheese, divided
8 sheets (9 x 14 inches) thawed, frozen phyllo dough
Nonstick cooking spray
1 large plum tomato, sliced
Additional snipped basil (optional)
1. Preheat oven to 375ºF. In Classic Batter Bowl, whisk cream cheese, egg and flour until smooth using Stainless Whisk. Chop artichokes using Food Chopper. Snip sun-dried tomatoes and basil using Kitchen Shears. Add mozzarella cheese and garlic pressed with Garlic Press to cream cheese mixture; mix well.
2. Grate Parmesan cheese using Deluxe Cheese Grater; set aside 2 tablespoons for later use. Unroll phyllo. Lay one sheet of phyllo on Large Grooved Cutting Board and spray with nonstick cooking spray. Sprinkle with one-fourth of the remaining Parmesan cheese. Place second sheet of phyllo dough over first, pressing sheets together to seal. Place phyllo sheets on Small Round Stone (edges will hang off stone). Repeat three more times, arranging phyllo sheets in and overlapping staggered pattern on baking stone.
3. Spoon cream cheese mixture onto center of phyllo and spread to within ½ inch of edge of baking stone using Small Spreader. Slice tomato using Ultimate Slice & Grate fitted with v-shaped blade; arrange in an overlapping circular pattern around edge of filling. Sprinkle with reserved 2 tablespoons of Parmesan cheese. Carefully lift edges of phyllo sheets up against edge of filling. Lightly spray phyllo with nonstick cooking spray. Bake 28-30 minutes or until phyllo is golden brown and filling is set in center. Remove from oven and let stand 10 minutes. Garnish with additional snipped basil, if desired. Cut into wedges using Utility Knife; serve warm or at room temperature.
Yield: 12 servings
I'm just trying to find the other....
kcjodih
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Chocolate-Peanut Butter Torte
Mayonnaise and applesauce provide moisture and tenderness in this dramatic cake.
Prep time: 20 min Bake Time: 22-25 min Cool Time: 1 hr
Cake
1 pkg (9oz) devil’s food cake mix
2 T unsweetened cocoa powder
2 T mayonnaise
1 egg
½ C unsweetened applesauce
Glaze
1/3 C semi-sweet chocolate morsels
2 T heavy whipping cream
2 T caramel ice cream topping
2 T creamy peanut butter, divided
Spanish peanuts (optional)
1. Preheat oven to 350F. For cake, lightly spray Small Bar Pan with nonstick cooking spray. Cut a piece of Parchment Paper to cover bottom of pan. Line pan with Parchment Paper; lightly spray with cooking spray. In Classic Batter Bowl, whisk cake mix and cocoa powder using Stainless Whisk. Add mayonnaise, egg and applesauce; whisk until well blended. Pour batter into pan. Bake 22-25 min or until Cake Tester inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 5 min. Remove from pan; cover with clean Kitchen Towel and cool completely.
2. For glaze, combine chocolate morsels, whipping cream, ice cream topping and 1 T of peanut butter in Small Micro-Cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Set aside. Place remaining peanut butter in Prep Bowl. Microwave on HIGH 10-20 seconds or until melted and smooth; set aside.
3. To assemble torte, using serrated Bread Knife, cut cake in half crosswise to form tow equal layers. Carefully place one layer on top of the other and trim to match edges. Place one layer onto serving plate. Spread half of the glaze over bottom layer using Small Spreader, allowing glaze to drip down sides. Top with second cake layer. Repeat with remaining glaze. Drizzle with melted peanut butter and swirl into glaze using Quikut Paring Knife. If desired, sprinkle peanuts around bottom of torte. Slice using Utility Knife dipped in hot water.
Yield: 4 servings
Nutrients per serving: Calories 560, Total Fat 27g Saturated Fat 10g, Cholesterol 105 mg, Carbohydrate 71 g, Protein 10 g, Sodium 660 mg, Fiber 4 g
Diabetic exchanges per serving: 3 starch, 1 ½ fruit, 5 fat (4 ½ carb)
Cook’s Tips
If desired, half of a standard devil’s food cake mix (9oz or 1 ¾ C dry mix) can be substituted for the 9 oz pkg of cake mix.
This recipe can be easily doubled and baked in the Medium Bar Pan using and 18.25 oz pkg of devil’s food cake mix. Bake at 350F 28-32 minutes; proceed as recipe directs.
To easily drizzle peanut butter over top of torte, pour melted peanut butter into corner of small resealable plastic food storage bag. Twist top of bag secure. Cut a small tip of corner of bag to allow the peanut butter to follow through.
Mayonnaise and applesauce provide moisture and tenderness in this dramatic cake.
Prep time: 20 min Bake Time: 22-25 min Cool Time: 1 hr
Cake
1 pkg (9oz) devil’s food cake mix
2 T unsweetened cocoa powder
2 T mayonnaise
1 egg
½ C unsweetened applesauce
Glaze
1/3 C semi-sweet chocolate morsels
2 T heavy whipping cream
2 T caramel ice cream topping
2 T creamy peanut butter, divided
Spanish peanuts (optional)
1. Preheat oven to 350F. For cake, lightly spray Small Bar Pan with nonstick cooking spray. Cut a piece of Parchment Paper to cover bottom of pan. Line pan with Parchment Paper; lightly spray with cooking spray. In Classic Batter Bowl, whisk cake mix and cocoa powder using Stainless Whisk. Add mayonnaise, egg and applesauce; whisk until well blended. Pour batter into pan. Bake 22-25 min or until Cake Tester inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 5 min. Remove from pan; cover with clean Kitchen Towel and cool completely.
2. For glaze, combine chocolate morsels, whipping cream, ice cream topping and 1 T of peanut butter in Small Micro-Cooker. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Set aside. Place remaining peanut butter in Prep Bowl. Microwave on HIGH 10-20 seconds or until melted and smooth; set aside.
3. To assemble torte, using serrated Bread Knife, cut cake in half crosswise to form tow equal layers. Carefully place one layer on top of the other and trim to match edges. Place one layer onto serving plate. Spread half of the glaze over bottom layer using Small Spreader, allowing glaze to drip down sides. Top with second cake layer. Repeat with remaining glaze. Drizzle with melted peanut butter and swirl into glaze using Quikut Paring Knife. If desired, sprinkle peanuts around bottom of torte. Slice using Utility Knife dipped in hot water.
Yield: 4 servings
Nutrients per serving: Calories 560, Total Fat 27g Saturated Fat 10g, Cholesterol 105 mg, Carbohydrate 71 g, Protein 10 g, Sodium 660 mg, Fiber 4 g
Diabetic exchanges per serving: 3 starch, 1 ½ fruit, 5 fat (4 ½ carb)
Cook’s Tips
If desired, half of a standard devil’s food cake mix (9oz or 1 ¾ C dry mix) can be substituted for the 9 oz pkg of cake mix.
This recipe can be easily doubled and baked in the Medium Bar Pan using and 18.25 oz pkg of devil’s food cake mix. Bake at 350F 28-32 minutes; proceed as recipe directs.
To easily drizzle peanut butter over top of torte, pour melted peanut butter into corner of small resealable plastic food storage bag. Twist top of bag secure. Cut a small tip of corner of bag to allow the peanut butter to follow through.
wadesgirl
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babywings76
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kcjodih
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wadesgirl
Gold Member
- 11,383
kcjodih
Gold Member
- 3,391
Wadesgirl (sorry I don't know your name) I usually check on the PC recipe websites I frequent if I don't have it on my computer when somebody requests one. Then of course I save it and have it for next time. I now have 300 odd PC recipes in a folder on my laptop (not that I'll EVER get to making all of them
)
)
wadesgirl
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cathyskitchen
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One of the consultants on my team just shared this website with me - thought it might help in the future:
pampered chef recipes | pampered chef consultants recipe resource | recipes from friends
pampered chef recipes | pampered chef consultants recipe resource | recipes from friends
Frequently Asked Questions
What ingredients do I need for the Artichoke Tart?
To make an Artichoke Tart, you will need the following ingredients: artichoke hearts (canned or frozen), cream cheese, sour cream, grated Parmesan cheese, garlic, lemon juice, and a pre-made pastry crust or phyllo dough. You can also add herbs like dill or parsley for extra flavor.
How do I prepare the Artichoke Tart?
To prepare the Artichoke Tart, start by preheating your oven to 375°F (190°C). In a mixing bowl, combine the cream cheese, sour cream, grated Parmesan, minced garlic, and lemon juice. Fold in the chopped artichoke hearts and any herbs you wish to add. Pour the mixture into the pastry crust and bake for about 25-30 minutes, or until the tart is golden and set.
What are the key ingredients for the Chocolate Torte?
The key ingredients for a Chocolate Torte include high-quality dark chocolate, unsalted butter, sugar, eggs, and a pinch of salt. Some recipes may also call for vanilla extract or coffee to enhance the chocolate flavor.
How do I make the Chocolate Torte?
To make the Chocolate Torte, start by preheating your oven to 350°F (175°C). Melt the dark chocolate and butter together in a heatproof bowl over simmering water. In a separate bowl, whisk together the sugar and eggs until light and fluffy. Gradually mix in the melted chocolate mixture, then fold in the flour and salt. Pour the batter into a greased springform pan and bake for about 25-30 minutes. Let it cool before serving.
Can I make these recipes in advance?
Yes, both the Artichoke Tart and Chocolate Torte can be made in advance. The Artichoke Tart can be prepared a day ahead and stored in the refrigerator before baking. The Chocolate Torte can be baked and stored at room temperature for a couple of days or refrigerated for longer freshness. Just make sure to cover them properly to maintain their texture and flavor.
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