Sometimes I read a book and know exactly which recipe from my existing archives will pair perfectly as a #KidLitConfections treat. Sometimes, I create recipes specifically for the books I want to share. And sometimes, like this week, I only find the right recipe after systematically sorting through all of the recipes I have in my stash, trying each one to see if it fits until I find the right pairing...
When I got the opportunity to read an advance copy of this book, I literally jumped at the chance! The artwork is adorable, the concept is cute, and anyone who knows me could tell you that I'm a huge fan of puns, so a book called CATerwaul about a group of precocious kittens caterwauling about Grandma's upcoming move was right up my alley!
The Book:
Description from the Publisher:
My Thoughts:
I always thought I wasn't very good at math. I would point to the amount of time it took me to work out an equation in math class, and the way my brain never wanted to process the answers the same way my teacher taught us to get there... And I would simply sigh and say "I'm just not good at this!" But put me in a kitchen with the task of adapting a recipe to feed a larger (or smaller) crowd than the original specified and with four different ingredient substitutions to accommodate food allergies or dietary preferences (or simply the fact that my budget wouldn't allow for the expensive specialty ingredients required...) and suddenly I could work complex equations in my head to get the recipe proportions just right. Eventually, I realized that I wasn't bad at math. I simply wasn't very good at focusing on the math that didn't feel relevant to my life! I love the way this book introduces an essential mathematical concept in a way that makes it easy and accessible, so young readers can see that yes, they are good at math, even if it's not the kind of math they usually think about!
Beyond the exploration of sorting, this story hits a familiar note that will resonate with almost all readers, at one point or another. The kittens are sad because Grandma is moving to a new house. But they like this house, with it's familiar walls and floors and memories. They don't want her to go!
Change can be so difficult, at any age. It's easy to focus on the things you'll be leaving behind, and all the things you'll miss. But sorting through those sad feelings to find and focus on the things that will stay the same is so helpful!
The Recipe:
Peanut Butter & Chocolate Mousse Pie
GF Chocolate Crust*:
1 c. butter, softened
1 (8 oz.) block cream cheese, softened
¼ c. heavy cream
¼ c. sugar
1 tsp. salt
3 c. gluten-free, all-purpose flour
¼ c. cocoa powder
Peanut Butter Mousse Layer:
1 c. heavy whipping cream
¼ c. powdered sugar
½ tsp. vanilla bean paste
½ tsp. salt
1/3 c. peanut butter
Chocolate Mousse Layer:
1 1/2 c. heavy whipping cream
2 Tbsp. powdered sugar
2-4 Tbsp. cocoa powder
½ tsp. salt
1 tsp. vanilla bean paste
Whipped Cream Layer:
1 c. heavy whipping cream
¼ c. powdered sugar
½ tsp. vanilla bean paste
½ tsp. salt
First, make the crust*: In a large mixing bowl, mix together butter, cream
cheese, and heavy cream on low speed until smooth. Add sugar and salt. Mix
thoroughly. Stir in flour and cocoa powder, until the dough is combined well
enough to hold together in a soft ball. Divide the dough into four evenly sized
pieces. Shape each piece into a disk that is approximately 1-inch
thick, smoothing the edges. Wrap each disc with plastic wrap and
refrigerate for 30 minutes to firm up the dough.
Prepare the crust: Place 1 disc of crust dough between 2 large sheets of waxed paper. (Save
the other crusts for future desserts!) Roll into a thin circle, approximately 1
¼” larger all around than your pie tin. Transfer dough to your pie tin and
crimp the edges all around. Prick the bottom of the dough all around with a
fork, then bake at 400 degrees Fahrenheit for 15 minutes. Set aside to cool.
Peanut Butter Mousse Layer: Whip the cream, powdered sugar, vanilla bean paste,
and salt together in a large mixing bowl until stiff peaks form. In a glass
measuring cup, melt peanut butter in the microwave, stirring after every 15
seconds or so until it’s pourable but not hot. Carefully drizzle it over the
whipped cream. Fold in gently, just to incorporate. Spread evenly in cooled pie
crust.
Chocolate Mousse Layer: In large mixing bowl, stir together all ingredients.
Whip with wire whisk attachment on your mixer, until stiff peaks form. Gently spoon
mousse over peanut butter mousse layer and spread evenly.
Whipped Cream Topping: In a large, clean mixing bowl, whip together heavy cream,
vanilla and sugar until soft peaks form. Gently spread over chocolate mousse
layer.
Chill 2-3 hours or overnight, until ready to serve.
Serves 8.
*This Gluten Free Chocolate Pie Crust recipe (adapted from Chef Alina’s Gluten-Free Foolproof Cream Cheese Pie
Crust) makes 4 crusts, but
you’ll only use 1 for this pie. The extra crusts can be refrigerated
for up to four days. Or wrap well and freeze for up to three months. When ready
to use your dough, remove from the freezer and let it thaw overnight in the
fridge. Then, remove from the fridge and let it rest for 15 minutes or so at
room temperature before you roll it out, so it’s not too stiff.
Note: Pie can be frozen (whole or by the
slice) in an airtight container. Simply remove from the freezer to thaw in the
refrigerator for a couple of hours before serving.
This recipe pairs
well with CATERWAUL by Ann
Marie Stephens and Jenn
Harney
