Chocolate Peanut Butter Pie from Heaven

For many years I have been enjoying Thanksgiving Dinner with my good friends Jim & Robert in Stone Mountain Georgia.  It is a wonderful day, filled with friends, lively conversation, wine and an abundance of food.

 

Even before dinner is over, my mouth is salivating for his infamous Chocolate Peanut Butter Pie.  Every year I ask him for the recipe and every year he declines to share the secret.

 

Desperate to share this rich dessert with my family, I resorted to invoking "Motherly Guilt".  In many cases, it trumps nearly all the other magic "Guilts" swirling about.  It worked, he caved and sent me the recipe.

 

Along with the e-mail was a caveat about the complexity of this magic dish.  As I embarked on the journey with a cleared calendar and an open mind.

 

 

Chocolate Peanut Butter Pie

 

•  1 small package of cream cheese
• 1/2 pound powdered sugar
• 1/2 cup half and half
• 1 teaspoon vanilla
• 1 1/2 cups heavy cream - whipped
• 2 eggs
• 3/4 cups sugar
• 8 ounces semi-sweet chocolate (melted and cooled)
• 4 ounces heavy cream - whipped
• 1 large graham cracker pie shell
• 1 cup peanut butter, creamy
   

1. Melt the semi-sweet chocolate.  Remove from heat and set aside to cool.
2. Cream together cream cheese and powdered sugar.  Add half and half, peanut butter and vanilla, beat thoroughly.  Fold in whipped cream (1 1/2 cups heavy cream - whipped)
3. In a double boiler, heat and whip eggs and sugar with mixer until thick.  Add the melted and cooled chocolate and the whipped cream.  Gently fold together.
4. Add first mixture to second and mix.
5. Pour into a large graham cracker pie shell and freeze for a minimum of 3 hours.
6. Unbaked Graham Cracker Crust (a store bought works well too)

 

Makes one 9 inch pie crust:

 

• 1 1/2 cups graham cracker crumbs
• 1/3 cup packed brown sugar
• 1/2 teaspoon cinnamon
• 1/3 cup melted butter

 

Put all ingredients into a medium size bowl and mix. With the back of a spoon, press mixture to sides and bottom of pie pan. Chill pie crust well.

Spinach Dip

I used to buy Spinach Dip from Don's Supermarket, a family owned grocery store in Lake Forest. The dip made a great dinner entree, topping for veggies and sandwich spread. I couldn't get enough of the stuff.

When Don's closed for business, I wondered how many people I would need to call and how many favors it would cost me to get my hands on the recipe.

A few days after my first call, imagine my surprise when a large envelope arrived in the mail. I was ready to run to the store and my mouth was watering as I tore the envelope open. It contained a package of Knorr Vegetable Recipe Mix with a stickie note affixed to the back that said "This is it, quick and simple, enjoy!".

I must admit, I was more than shocked. I had always thought the recipe was a family secret handed down from generation to generation. It wasn't a mystery at all. Just a simple recipe on the back of a package of Knorr Vegetable Recipe Mix.

Spinach Dip

1 package (10 ounces) baby spinach, chopped or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 container (16 ounces) sour cream
1 cup Mayonnaise (real stuff is the best)
1 package Knorr Vegetable Recipe Mix
1 can (8 ounces) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.

Chocolate Chip Cheese Ball Recipe

Jessica brought this treat over last night. It was a ball of sinful goodness.

Chocolate Chip Cheese Ball Recipe

• 8 oz cream cheese, softened
  
• ½ c. butter, softened (NOT margarine!)
  
• ¼ t. vanilla extract
  
• ¾ c. powdered sugar
  
• 2 T. brown sugar
  
• ¾ c. chocolate chips, chopped (or just use the mini chips)
  
• ¾ c. pecans, finely chopped
  
• Graham crackers

Beat cream cheese, butter, & vanilla until fluffy. Gradually add sugars & beat until combined. Stir in chips. Cover & chill 2 hours. On a large piece of plastic wrap, shape into a ball. Chill another hour. Roll in pecans just before serving. Serve with Graham crackers.

Bounty of Summer

As the sun sets earlier and evening brings crisp air, the bounty of harvest makes its way to the local farmers market. I picked up a few zucchinis the other day and whipped up a couple of loaves of zucchini bread.

The condo smells fantastic! I am waiting patiently for the loaves to cool so I can slather a slice in butter and indulge!

Quaker Oats Oatmeal Cookies

Jessica brought these tasty treats to our last party. She spiced up this recipe with some tasty Frango Mints.

Quaker Oats Oatmeal Cookies

• Ingredients:
  
• ½ pound butter, softened
  
• 1 cup firmly packed brown sugar
  
• ½ cup granulated sugar
  
• 2 eggs
  
• 1 teaspoon vanilla
  
• 1 ½ cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• ½ teaspoon salt (optional)
  
• 3 c ups old fashioned, uncooked oatmeal
  
• 1/3 –1/2 pound Marshall Field’s Frango Mints (ground into powder and slivers)

1. Heat oven to 350 F.

2. Beat together butter & sugars until creamy.

3. Add eggs and vanilla; beat well.

4. Slowly add combined flour, baking soda, cinnamon and salt; mix well.

5. Stir in oats – ¾ cup at a time; mix well.

6. Stir in Frango Mints.

7. Drop by rounded tablespoonfuls onto cookie sheet lined with parchment paper.

8. Bake 10-12 minutes or until golden brown (check after 8 minutes – they may be ready).

9. Cool 1 minute on cookie sheet; remove to wire rack.

Yield: 4-6 dozen, depending on cookie size.

Pumpking Pie

I thought a fantastic fall treat would be a great way to celebrate my new job. I threw together a simple pumpkin pie and added a bit of flair.

Pumpkin Pie

• 3/4 cup sugar
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon ground cloves
  
• 2 large eggs
  
• 1 can (15 ounces) pumpkin
  
• 1 can (12 fluid ounces) evaporated milk (I substituted 1 14 ounce can of sweetened condensed milk)
  
• 1 unbaked 9-inch deep-dish pie shell

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake in preheated 425 degree F. oven for 15 minutes. Reduce temperature to 350 degree F.; bake 40-50 minutes or until knife inserted near center comes out clean.

4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Graham Cracker Crust

I needed a simple crust for a pumpkin pie. I turned to an old stand-by, the quick and tasty Graham Cracker Crust.

Graham Cracker Crust

• 1 1/4 cups Graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter, melted

1. In small bowl stir together Graham cracker crumbs and sugar. Add melted butter. Toss until combined.

2. In 9-inch pie plate evenly spread crumb mixture. Press onto bottom and sides of pie plate. Depending on your filling, refrigerate for 1 hour or until firm or bake at 375 degrees F for 6 to 8 minutes or until light brown and cool.

Pumpkin Banana Bread

I received a baking pumpkin in the Angelic Organics CSA vegetable box last week. I didn't have enough for a pumpkin pie, so I gave this pumpkin banana bread recipe a try.

The bread was tasty, but had a heavy banana flavor. I was hoping to taste more pumpkin flavor so I will keep an eye out for a true pumpkin bread recipe.

Pumpkin Banana Bread

• 1/2 cup vegetable or canola oil
  
• 3/4 cup sugar
  
• 3/4 cup brown sugar
  
• 4 eggs
  
• 1 1/2 cups pumpkin
  
• 1 1/2 cups ripe mashed bananas
  
• 1 1/2 cup yogurt (plain or vanilla flavored)
  
• 4 cups flour
  
• 2 tsp baking powder
  
• 2 tsp baking soda
  
• 1/2 tsp salt
  
• 2 tsp cinnamon
  
• 1 tsp ginger
  
• 1 1/2 tsp nutmeg
  
• 1 cup chopped walnuts (optional)

1. Preheat oven to 350° F. Grease and flour two loaf pans. In a large mixing bowl combine the oil, sugars, eggs, banana, pumpkin, yogurt. Beat until smooth.

2. Sift the dry ingredients together. Stir the dry ingredients into the wet mixture until well blended.

3. Pour batter into the prepared pans and bake for 45 minutes or until golden brown and a cake tester comes out clean.

Yield: 2 Loaves (8 in. X 3 3/4 in.)

Slow Cooking

Fall Transition

Night comes earlier
The temperature drops
Fall is in the air

With summer fading and fall picking up the slack, I pulled the CrockPot out of the cabinet above the refrigerator for a test run.

I went to the store, picked out a roast, threw in some of the vegetables from our weekly Angelic Organics CSA veggie box, and added a few spices. As the day progressed, the condo filled with an amazing aroma.

Ted and Jared joined us as we broke bread, savored the feast and enjoyed some wonderful conversation.

Fall Roast

• One roast (beef or pork)
  
• Vegetables cut into large chunks (potatoes, carrots, celery, onion, etc.)
  
• Spices to taste (garlic, salt, pepper, oregano, etc.)

Chop the vegetables and place in the bottom of the CrockPot. Depending on how lean your roast is, add a 1/4 cup to 1/2 cup water.

Place some olive oil in a pan and brown the roast over medium heat.

Place the browned roast over the bed of vegetables.

Set the CrockPot on low and cook for 8-10 hours (4-6 hours on high)

About an hour before it is finished, add additional spices if desired.

Trial and Error

Over the years, I have learned to try out a new recipe or kitchen tool prior to full scale deployment.

I have been requested to bring dessert to a dinner party tonight. I thought I would give my new Silicone bundt pan a try and whip up a 7up Cake.

Making the cake was a breeze. I was surprised it took 30 minutes longer than the recipe called for to finish baking. To my shock, when I removed the mold, only a portion of the cake had browned.

It didn't look all that visually pleasing. I found it necessary to initiate Emergency Dessert Protocol.

No, I didn't rush off to the bakery or grocery store. I pulled out the hidden supply of baking chocolate and whipped together a quick batch of delicious brownies.

One Bowl Brownies

• 4 ounces unsweetened baking chocolate
  
• 3/4 cup (1 1/2 sticks) butter
  
• 2 cups sugar
  
• 3 eggs
  
• 1 teaspoon vanilla
  
• 1 cup flour
  
• 1 cup coarsely chopped pecans (optional)

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

Melt the chocolate and butter using a microwave or large pan. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs (do not overbake). cool in pan or wire rack. Remove brownies from pan, using foil handles. Cut into 24 squares. Store in tightly covered container at room temperature.

For cake-like brownies, prepare as directed, stirring in 1/2 cup milk along with the eggs and vanilla, and increasing the flour to 1-1/2 cups.

Sexed Up Dessert

For the first time, I added a bit of flair to dessert. I whipped out the martini glasses, a spare plastic squeeze bottle and some tasty Carmel.

I loaded up the squeeze bottle with Carmel and added a flavorful design to each glass. Next I added a small scoop of Chocolate Gelato and Vanilla Ice Cream (a bit of Yin and Yang action).

As the dessert was served, the guests eyes grew wide with delight as their lips smacked with anticipation. Who knew something so quick and easy would knock the socks off our dinner guests.

Tony in the Frisky Kitchen

Tony in the Frisky Kitchen
Originally uploaded by Timothy State

Getting ready for geusts to arrive for the Italian Adventure.

Crackers with cream cheese and sun dried tomatoes

I have been making weekly visits to Costco to pick up a few essentials. Mid-afternoon is a great time to go. You wander the aisles, fill your basket and snack on a variety of samples at the end of the aisles. I served up a recent find at our Italian Adventure dinner party.

Crackers with cream cheese and sun dried tomatoes

• Variety of crackers
  
• Cream cheese
  
• Sun dried tomatoes

1. Spread the desired amount of cream cheese on each cracker.

2. Add one or two sun dried tomato slices.

Roasted Red Peper Dip

When we have company, I love creating a mix of items, from the simple to the complex. I used a fresh pepper with the top removed as a dish for this simple dip.

Roasted Red Pepper Dip

• 1 jar (7oz) drained roasted red peppers
  
• ½ cup Mayonnaise or Miracle Whip Salad Dressing
  
• ¼ cup Feta cheese crumbles
  
• 1 clove garlic

1. Place 1 jar (7oz) drained, roasted red peppers, ½ cup mayonnaise or Miracle Whip Salad

2. Dressing, ¼ cup feta cheese crumbles and 1 clove garlic in a food processor or blender; cover. Blend on high speed until smooth.

Chocolate Gelato

If you are a chocoholic, this one is for you. Don't expect your traditional chocolate flavor. With the cocoa powder and lower sugar content, you get a mouthful of chocolate with a high cocoa content.

Chocolate Gelato

• 4 egg yolks
  
• 2/3 cup sugar
  
• 2 cup milk
  
• 3 1/2 oz. bitter sweet chocolate
  
• 1 1/2 oz unsweetened cocoa powder
  
• 2 Tbs sugar

1. In a bowl beat yolks, gradually add sugar. Beat until creamy and pale yellow.

2. In saucepan bring milk to boil, remove, slowly pour yolk mixture, stirring constantly and quickly.

3. Melt chocolate in double boiler until smooth and satiny. Stir. Pour into custard mixture. Add cocoa powder; mix. Pour into large saucepan, medium heat. DO NOT BOIL. Stir until thick and coats spoon.

4. Heat 2 tablespoons sugar with 2 tablespoons water until dark brown and caramel colored. Add to custard. Pour in clean bowl. Chill.

5. Pour into ice cream maker and follow manufacturer's directions. Serves 6.

Source: Cooks.Com

Italian Adventure

I was in the mood to try my hand at making fresh pasta. Tim and I invited an eclectic bunch together for a taste of Italy, some wine and plenty of lively conversation.

Italian Adventure

Appetizer

Trugole cheese with assorted crackers

Crackers with cream cheese and sun dried tomatoes

First Course

Green salad with fresh tomatoes

Main Course

Homemade tagliatelle pasta with a traditional Ragu meat sauce and a vegetarian option

Broccoli sauteed in olive oil and garlic

Dessert

Chocolate gelato

Assortment of Italian cookies

Pasta with Ragu

Our summer trip to Italy included an afternoon Italian cooking lesson. The group learned to make tagliatelle pasta and a traditional ragu sauce.

Both were amazingly simple to prepare and tasted fantastic. The fresh pasta brought back memories of dinner at Grandma Dornacher's. She would spend the day cooking an amazing Italian feast and grin from ear to ear as we devoured her creations.

Ragu

• Onion, finely chopped
  
• Celery, finely chopped
  
• Carrot, finely chopped
  
• 6-10 ounces of meat per person
  
• Red wine, optional
  
• Tomato sauce
  
• Extra virgin olive oil
  
• Salt and pepper to taste

1. Saute the onion, celery and carrot.

2. Add the meat and cook.

3. Add the tomato sauce, salt and pepper. Cook until the sauce is reduced to your desired consistency.

Pasta

• 1 Egg per person
  
• Flour

1. Mound the flour on a wood table, making a hollow in the center. Break the eggs(s), one at a time. Mix the eggs into the flour with a fork. Add more flour if required.

2. Once all the eggs have been incorporated into the flour, begin to knead with your hands. Add more flour if required.

3. Roll the pasta dough slice to the desired thickness (tagliatelle, ravioli, etc.). Allow to dry.

4. Place dried pasta and a pinch of salt into boiling water. Cook to taste. Strain and add the ragu and Parmesan cheese.

p.s. Like many family recipes, the amount of ingredients is by trial and error.

Classic Pimm's and Lemonade

While visiting friends in London, they threw a lovely Pride brunch and introduced Tim and I to a traditional British summer cocktail, Classic Pimm's and Lemonade.

In the 1840's, James Pimm created his unique drink, Pimm's No. 1, for customers of his Oyster Bar in London. The recipe, a closely guarded secret, remains popular, even today.

Classic Pimm's and Lemonade

1 part Pimm's No. 1
3 parts chilled lemonade
chopped mint
chunks of orange, cucumber, strawberries, apples and lemon

Mix all the ingredients in a large pitcher and stir. Serve in a tall glass filled with ice.

If you didn't have the chance to run to the market, just serve up Simple Pimm's and Lemonade.

1 part Pimm's No. 1
3 parts chilled lemonade

Mix Pimm's and lemonade in a large pitcher and stir. Serve in a tall glass filled with ice.

Enjoy and remember, please drink responsibly.

Chocolate Ice Cream

Warm weather is here. When Tim and I return from our vacation to Italy, I plan to start up the Frisky Kitchen ice cream factory.

Although this recipe makes my butt and waistline expand, it is damn good. When I do it right, the ice cream is an amazing creamy chocolate treat.

Triple Chocolate Ice Cream

2 cups whipping cream
2 squares (1 ounce each) unsweetened baking chocolate
2 squares (1 ounce each) semisweet baking chocolate
2 cups half and half
1 cup sugar
1/3 cup unsweetened cocoa powder
8 egg yolks
4 teaspoons vanilla
1/8 teaspoon salt

1. In small saucepan, place ½ cup whipping cream, semisweet chocolate, and unsweetened chocolate. Heat over medium-low heat until chocolate melts, stirring frequently. Remove from heat; set aside. In medium saucepan over heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat;set aside.

2. In small bowl, combine sugar and cocoa powder. Set aside. Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and gradually add sugar mixture; mix about 30 seconds, or until well blended and slightly thickened. Continuing on Speed 2, very gradually add chocolate mixture and half-and-half; mix until well blended.

3. Return half-and-half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half-and-half mixture into large bowl; stir in remaining 1 ½ cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

4. Assemble and engage freeze bowl, dasher and drive-body interface as directed in attachment instructions. Turn to STIR (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR for 15 to 20 minutes or until desired consistency, Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

Yield: 16 Servings (1/2 cup per serving)

Simple Things

Early summer brings us so many wonderful things. I have walked over to the Thursday farmers market in Chicago's Daley Center the last couple of weeks. I have been delighted to find some of the most delicious fresh picked strawberries.

For several days after, I have the pleasure of savoring those juicy and flavorful berries alone, mixed with yogurt or fresh whipped cream.

Ahhhhh ... I love early summer!