Saturday, June 26, 2010

Peanut Butter Pie

This recipe is one of my favorites, and is great for the summer time. The recipe makes two pies, and requires no baking, but must be made the day before in order to freeze overnight. It also needs to be kept in the freezer when not in use... so plan accordingly!

Graham Cracker Crust:
1 1/2 cups chocolate graham cracker crumbs

3/4 teaspoon ground cinnamon

5 tablespoons butter, melted

Optional: 1/2 cup mini-semisweet chocolate chips

Peanut Butter Filling:

3/4 cup creamy peanut better
1/3 cup softened cream cheese
1 cup powdered sugar
1 1/2 tablespoons melted butter
1/3 cup powdered sugar
2 teaspoons vanilla
3/4 cup heavy cream

Chocolate syrup

Cover the pie dishes with butter or cooking spray. You can also use little tart pans to make smaller, individual servings.

Put the crumbs and cinnamon, chocolate chips if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter.

Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes (Freezing while completing the other steps should be plenty of time).

Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft.

In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff.

Combine both mixtures together and pour (divide mixture evenly) into frozen graham cracker crusts. Drizzle with chocolate syrup and freeze overnight.


Sunday, June 13, 2010

Ice Cream Cone Cupcakes

Here's a little twist on an ordinary cupcake! You can use any flavor of either cake mix or any other cake/icing recipe you have, it's really only HOW you bake these that is any different. You'll also need approximately 24 regular flat bottomed ice cream cones.

Start out by making the cake mix according to recipe/box directions.

Once batter is mixed, place cones in muffin pan and fill them about 2/3 of the way full with batter. I filled them a little bit too full in thee picture below, but even if that happens the spillover will still bake and not make too much of a mess.

Bake at the temperature specified by the cake recipe, but for approximately 20-25 minutes. Keep an eye on them- they'll be done when a toothpick inserted into the center comes out clean.

Once cupcakes are done, remove them from the muffin pans and allow them to cool. Once completely cool, ice and decorate as desired!