This pie is for Jennie and Mikey, and a sick little boy who is hopefully on the mend. I am dedicating this pie to life and remembering how fragile it is and how in an instant everything can change. Hug your dear ones today and enjoy a piece.
Originally posted in Jennie’s blog
No Bake Creamy Peanut Butter Pie
Serves 10 to 12
- 8 ounces oreo cookie crumbs
- 4 tablespoons melted butter
- 4 ounces finely semi-sweet chocolate chips
- 1/4 cup unsalted peanuts
- 1 cup whipping cream
- 8 ounces cream cheese
- 1 cup smooth peanut butter
- 1 cup icing sugar
- 1 – 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup semi sweet chocolate chips
- 1tsp shortening
- handful of chopped peanuts
Combine the cookie crumbs and the melted butter in a 9 inch spring form pan. Place in the freezer while you work on the rest.
Melt the chocolate chips in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle peanuts over the melted chocolate. Return to freezer while you prepare the filling.
Beat the whipping cream using a stand mixer until stiff peaks form. Transfer to a small bowl and store in fridge. Beat the cream cheese and peanut butter in on medium speed until light and fluffy. Reduce speed to low and gradually add in the icing sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
Melt the remaining chocolate chips in the microwave along with the shortening, stir to combine and drizzle on top of pie, sprinkle with peanuts and return to freezer or fridge for several hours.
Enjoy the pie and life.
I am a Nutella purist, and I have found in the past that recipes that have nutella in them do not taste “Nutella-y” enough for me. So this year I decided to stick with what I like…
Nutella and Peanut Butter Rice Krispies Squares: this was really good, we made the squares as per the Rice Krispies website, and then used the nutella as the icing, and it turned out really really good!
Nutella and Quinoa Pancakes
From the Toronto Star I think, I clipped this one years ago:
1 ounce each Baileys, Frangelico, Creme de Cacoa (white or dark, doesn’t seem to make a difference)
rim the martini glass with some Nutella mixed with Bailey’s, throw in some icecubes and voila! Continue reading
These cupcakes were baked and decorated lovingly by my mom for J1′s 4th birthday party. They were a big hit.
Alien Monster Cupcakes
- Prepare your favorite cupcake and icing recipe. I think either vanilla or chocolate will work well here.
- Make an equal number that are the normal sized and the mini sized. Continue reading
Well, I feel like a stranger on here since I have been MIA from posting here since the fall, mainly due to getting carried away with Christmas, hosting guests and trying to get the finishing touches on yet another renovation, but here I am!
A week ago I realized that I still needed to share my cookie recipe for our 1st (hopefully annual) Christmas cookie exchange. Here it is – Caramel Toffee Squares – these lovely little squares look pretty on the cookie try, and are a nice marriage of shortbread/toffee/chocolate flavour. This recipe comes from the November 2006 Chatelaine issue, which was the year Chatelaine held a cross-Canada cookie contest and also when we finished our kitchen renovation. After painstakingly bringing our 1950′s “Pepto-Pismo Pink” kitchen to the 21st century, I was a little zealous to try out recipes, so I made many of the cookies that were in this issue. I am not stretching the truth when I say every cookie recipe in this issue is a keeper. I guessing this is because 80% of the contest winners were family recipes passed down. This particular recipe was submitted by Cara Kosie-Beeson from Port Colbourne, Ont, and every time I make these squares I love the read the story behind the recipe. The recipe was passed down to Cara from her German-Grandmother who once owned a Tavern in Balmerton, ON., famous for its schnitzel, among other recipes. I remember reading that at 11pm at night and I having to bake them immediately. When I hear of a recipe that has been passed down generations and crosses an ocean, I must try it. As a side note, I’ve tried using milk, dark and semi-sweet chocolate with this recipe - it’s all chocolate heaven to me. Also, I recommend cutting them in small squares as they are sweet and make nice bite size treats. Enjoy.
1 cup all-purpose flour
2 tbsp granulated sugar
1/4 tsp each salt and cinnamon
1/2 cup cold, unsalted butter, cubed