Wow. This is rich and decadent and so good. If you love Reese’s Peanut Butter Cups, you will adore this…and for me, the non-baker, it’s not even really baking. This is this week’s Tuesdays with Dorie achievement (anything I bake is an achievement, trust me on this).

Of course, I managed to not make it look like the photo in Dorie’s Book. First of all, I have an 8-inch spring form pan. You don’t THINK it will make so much difference, but that’s a lot of volume (you do the math; I didn’t understand 7th grade math until I was 40, but then the boys moved on to more difficult stuff and I forgot everything again). Second of all, she says either crush the Oreos for the crust by hand (that’s what I said–an OREO cookie crust. How cool is that?) OR with a food processor. Because we all know how much I don’t like cleaning the food processor, I crushed by hand. My crust is not so so much a crumb crust as a cookie pebble crust. How very Flintstone.

Taking it out of the springform was easy (thank goodness I’ve moved that pan from NYC to Philadelphia to KY to the first apartment in Florida to the second apartment here in Florida. I just knew I would need it!). I had to alter the topping a bit because even though I asked two different people in the house (one husband, one son) if they could stop and buy me a measly cup of heavy cream for the ganache topping, neither one remembered…So instead I stirred a touch of melted butter into the chocolate to give me something spreadable that won’t turn brittle in the fridge…It works. (Not like I was saving calories at this point…)

But that doesn’t mar the flavor. A bite of heaven. This and a cup of good espresso is on the menu for my afternoon break. Life is good.

(The picture shows how challenged I am with the whole crust thing…but I like its “rough” form…forget pebble crust. When cut, this looks like boulder crust…still tastes great. Lucky office workers at Florida Table, because this is so NOT staying in my house for me to eat. I should be everyone’s favorite!)

Wow. This is rich and decadent and so good. If you love Reese’s Peanut Butter Cups, you will adore this…and for me, the non-baker, it’s not even really baking. This is this week’s Tuesdays with Dorie achievement (anything I bake is an achievement, trust me on this).

Of course, I managed to not make it look like the photo in Dorie’s Book. First of all, I have an 8-inch spring form pan. You don’t THINK it will make so much difference, but that’s a lot of volume (you do the math; I didn’t understand 7th grade math until I was 40, but then the boys moved on to more difficult stuff and I forgot everything again). Second of all, she says either crush the Oreos for the crust by hand (that’s what I said–an OREO cookie crust. How cool is that?) OR with a food processor. Because we all know how much I don’t like cleaning the food processor, I crushed by hand. My crust is not so so much a crumb crust as a cookie pebble crust. How very Flintstone.

Taking it out of the springform was easy (thank goodness I’ve moved that pan from NYC to Philadelphia to KY to the first apartment in Florida to the second apartment here in Florida. I just knew I would need it!). I had to alter the topping a bit because even though I asked two different people in the house (one husband, one son) if they could stop and buy me a measly cup of heavy cream for the ganache topping, neither one remembered…So instead I stirred a touch of melted butter into the chocolate to give me something spreadable that won’t turn brittle in the fridge…It works. (Not like I was saving calories at this point…)

But that doesn’t mar the flavor. A bite of heaven. This and a cup of good espresso is on the menu for my afternoon break. Life is good.

(The picture shows how challenged I am with the whole crust thing…but I like its “rough” form…forget pebble crust. When cut, this looks like boulder crust…still tastes great. Lucky office workers at Florida Table, because this is so NOT staying in my house for me to eat. I should be everyone’s favorite!)