Possibly my all-time favorite combination is peanut butter and chocolate. I’m pretty much addicted to Reese’s cups- to the point where my students would bring them to me if they were tardy in an attempt to suck up. So, when I saw this recipe at A Beautiful Mess, I knew I had to try it. It doesn’t actually use Reese’s cups, but it has a similar taste.
Be very careful when spreading the top layer! You can see in the picture that mine smeared just a little. If I had chocolate syrup, I’d pour it in a design on top, and you wouldn’t even be able to tell! (Just an idea if it happens to you too…)
This pie is so unbelievably good. Well, I guess that it isn’t that surprising considering the combination is heavenly. My favorite part about this is the cheesecake texture. Love!
- 6 oz. chocolate chips
- 2 cups whipping cream, divided
- 1 graham cracker pie crust
- 1 cup peanut butter
- 8 oz. softened cream cheese
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
Melt chocolate chips on stove with 1/2 cup whipping cream. Once melted, pour into graham cracker crust and let cool while preparing the rest.
In a separate bowl, place softened cream cheese, 1/4 cup whipping cream brown sugar and peanut butter. Mix with blender. Once combined, add remaining whipping cream (1 1/4 cup) and vanilla extract. Mix until smooth.
Pour peanut butter mixture over chocolate and spread delicately. Top with chocolate chips and chocolate syrup if desired. Cover and freeze overnight. Enjoy!
This is one of the first recipes I ever learned how to make! It’s straightforward and easy! Over the years, I’ve played with the ingredients and experimented with the optional ingredients, and really it seems like you can do no wrong with this recipe! The first time I remember having it was at my 9th birthday where I had all my friends over for a formal luncheon. I’m not even kidding. It was my favorite birthday ever because I’d always wanted to have one. My mom made it, and I can still remember how fancy it felt. Little did I know how affordable and easy it is!
Not only is it easy and affordable, but you can have it for breakfast, brunch or dinner! Hope you enjoy!
- 1/2 cup mayo
- 2 Tbs. plain flour
- 4 eggs, beaten
- 1/2 cup milk
- 1 9-inch deep pie shell
- 4 oz. sharp cheddar cheese, shredded
- 1 6 3/4 oz. can boned chicken in broth
- 1/2 cup onions
- 4 strips bacon, crumbled (or ham pieces)
- 2 cups fresh spinach
- chopped tomatoes
Preheat oven to 350. Combine first four ingredients and blend with a mixer. Add cheese and any of the optional ingredients that you like! Pour into a deep-dish pie shell. Bake 40-45 minutes!
Today’s filling: spinach, black olives, onions!
Here is another delicious dish from our regular contributor, Jim! After you make this you will get to enjoy the pride of knowing you made your own pastry from scratch! Don’t worry about the complicated process of making your own dough- the miracle that is the food processor does a lot of the work for you! This dessert tastes even better than a blueberry muffin! It goes great with a light dinner, like the Chicken Caesar Salad.
- 2 cups flour
- 1 1/2 cups butter, room temperature
- 1/2 tsp salt
- 1/2 tsp clear vinegar
- a couple of ice cubes
- 2 Tbs. shortening
Place all ingredients in a food processor. Blend until thick. Be careful not to over-mix. Remove dough from bowl. Take flour and and pat on the outside of dough until it becomes soft. Place on flat surface and make into a ball. Put in refrigerator for an hour to relax! After dough is relaxed, roll it out on a flat surface. Kneed dough by rolling and folding it several times to prevent sticking. Roll until it’s 1/4-1/2 inch thick. Using a saucer that is about 6-inches in diameter as an outline, cut dough into four 6-inch round discs. Set aside until filling is ready.
- 1 1/2 pints of blueberries
- 1/2 cup sugar
- 1/4 cup corn starch
- 3 Tbs. water
Stir ingredients together until they are mixed. Quarter ingredients (divide into four) and put in the center of each disc. Fold discs in half. Crimp with an egg wash (1 egg and 1 tsp. water, whisked) so they will stay together. Add a tsp. turbinado brown sugar to the top of each tart. Bake 350 for 45-60 minutes until golden brown. Makes total of four.
This tastes like a giant chocolate chip cookie, and it’s so easy to put together last-minute!
- 1 unbaked 9 inch deep-dish pie shell
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup (6 oz.) semi-sweet chocolate chips
Preheat oven to 325. In a large mixing bowl, beat eggs on high speed until foamy. Beat in flour and sugars. Beat in softened butter. Stir in semisweet chocolate morsels. Spoon mixture into unbaked pie shell. Bake for 55-60 minutes, or until knife inserted near center comes out clean. Sometimes I take it out after 50 to make it take more like cookie dough. Cool on wire rack.
You can add 1/2 cup of pecans if you want! Not everyone likes them, so I usually leave them out, but if it’s just for you, feel free to include them!
Pictured with Ben and Jerry's Half Baked, my favorite! It's apparently made in yogurt now...