No-Bake Chocolate Peanut Butter Pie from Awesome on 20

No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

This no-bake chocolate peanut butter pie will make you unreasonably happy. It’s seriously good. Seriously.

It’s my baby’s birthday today. She’s 13. Holy crap! 13!!! What?

How did this even happen? How is it that time marched ahead so quickly? How, in one breath, did she go from the kid who would wipe her face on my skirt to the young lady who loves softball, Harry Potter, and starting novels? She is now a person who thinks boys are cute, but kissing is still gross. She’s more into clothes than toys. Lucky for me, though, she still thinks her mom is awesome.

  Em at the beach

I could not have birthed a more amazing and unusual child. I could spend a million words bragging about her. We may get there eventually. The temptation is difficult to resist. Dudes, she is the coolest! 

Sadly, we didn’t get to spend her birthday with her this year. But that didn’t stop us from celebrating with desserts while she was here. Let’s not talk about how her pretend birthday cake became a birthday trifle. Plan B was still pretty amazing. I actually made this peanut butter pie for someone else’s birthday, but I know if my teenage baby was here, she would be asking for a piece every two hours.

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

This recipe comes from the brilliant Jennifer Perillo. If you are a regular food blog reader, you know the heartbreaking and simultaneously inspiring story behind this pie. It is most definitely a recipe filled with love.

A buttery chocolate cookie crust, a layer of pure chocolate, and a fluffy, dreamy, rich, and ridiculous peanut butter mousse all come together in a heavenly little triangle that will make anyone who eats it think that you are a freakin’ genius. And, guess what? If you make this pie, you are. Freakin’ genius! You’d have to be mad not to love this pie. 

No-Bake Chocolate Peanut Butter Pie from Awesome on 20

Birthday, unbirthday, teenager, or old mom, there’s got to be a reason to make chocolate peanut butter pie. You’re a clever human. You’ll think of something. Do it!

No-Bake Chocolate Peanut Butter Pie
Serves 10
This no-bake chocolate peanut butter pie features rich and creamy dreamy peanut butter mousse on a chocolaty crust
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 8 ounces chocolate cookies or chocolate graham crackers
  2. 4 tablespoons butter, melted
  3. 4 ounces semi-sweet chocolate chips
  4. 1 cup heavy cream
  5. 8 ounces cream cheese, room temp
  6. 1 cup creamy peanut butter (this is the time to use the kid stuff)
  7. 1 cup powdered sugar
  8. 1 14 ounce can sweetened condensed milk
  9. 1 teaspoon vanilla extract
Instructions
  1. Put your cookies or graham crackers into the food processor and blitz them to bits. Or put them in a zip top bag and smash them to smithereens.
  2. Pour the melted butter into the processor and pulse until combined, or stir them together in a bowl.
  3. Press the crumb mixture into the bottom and a bit up the sides of a 9-inch springform pan. I used the empty butter wrapper I had, but wax paper also works well to keep the crumbs from sticking to your hands.
  4. Pop the crust in the fridge for about 30 minutes. Put your feet up and watch an episode of your favorite sitcom.
  5. Melt your chocolate chips in the microwave, stirring after every 30 seconds.
  6. Pour the melted chocolate over the crust and spread it around with an offset spatula or the back of a spoon. Return crust to the fridge while you get on with the mousse.
  7. Whip the heavy cream with your mixer on high until stiff peaks form. Transfer whipped cream to a bowl and stash it in the fridge. No need to clean your mixer bowl. Nigella wouldn't bother, and neither should you. If you're using a stand mixer, just switch over from the whisk to the beater.
  8. Combine cream cheese and peanut butter in your mixer, and beat on medium speed for a couple of minutes to help lighten the mixture. Turn the speed down and mix in the powdered sugar, followed by the condensed milk and vanilla. Make sure everything is well combined. Scrape down your beater and hand it off to the lucky person in the house that gets to lick it.
  9. With a rubber spatula, add about a third of the whipped cream to the peanut butter mixture and fold/stir it in to lighten the base.
  10. Add the remaining whipped cream and gently fold it into the peanut butter mixture until incorporated. You want everything to be as light and smooth as possible.
  11. Pour the mousse into your chilled crust.
  12. If you want to add a chocolate design to the top, simply melt a bit more chocolate, an ounce should be plenty. Scoop the melted chocolate into a small zip top bag and snip off a tiny corner of the bag. Squeeze the melted chocolate into concentric circles or spirals on the top of your pie. Don't worry about making it perfect.
  13. For the web effect, I used a sharp knife and drug it lightly from the center out to the edge, a few inches apart, all the way around. In between those lines, I went back and drew another line in the opposite direction.
  14. Put the whole pie back in the fridge and allow to chill for several hours, preferably overnight.
Adapted from Jennifer Perillo
Adapted from Jennifer Perillo
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
Caramel Swirl Cheesecake Bars from Awesome on 20

Caramel Swirl Cheesecake Bars

Caramel Swirl Cheesecake Bars from Awesome on 20

My husband is crazy for caramel. He also insists that the word be pronounced with three syllables. Saying KAR-MUL is practically a sin in this house. He’s very particular about that.

It also has to be football, never ever soccer.

Three meals a day? Breakfast, dinner, tea. It gets a bit confusing sometimes.

It took me months to learn the difference between the washing and the washing up. One’s laundry and one’s dishes. Why can’t they use different words for different things?

Caramel Swirl Cheesecake Bars from Awesome on 20

Luckily, cheesecake is a language we both speak. These caramel swirl cheesecake bars live on a buttery shortbread crust and are run through with sweet sticky salted caramel sauce. I love it because it’s delicious, duh, but also because it’s much easier to transport and serve than a regular cheesecake.We brought this to Geoff’s birthday party, and everybody loved it. And I made the whole thing for what it would have cost to buy one dessert at a restaurant.

This recipe is slightly simplified from the brilliant Shauna of Piece of Cake. Everything she does is beautiful.

Caramel Swirl Cheesecake Bars from Awesome on 20

No matter what version of English you speak, I think we call all agree that caramel swirl cheesecake bars are totally awesome.

Photos by Monica Szczupider

Caramel Swirl Cheesecake Bars
Serves 20
Creamy cheesecake bars swirled with caramel on a shortbread crust
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the crust
  1. 14 tablespoons butter, melted
  2. 1/2 cup sugar
  3. 2 teaspoons vanilla extract
  4. 1/2 teaspoon salt
  5. 2 cups flour
For the cheesecake
  1. 1-1/2 pounds cream cheese, room temperature
  2. 6 tablespoons sugar
  3. 1-1/2 teaspoons vanilla
  4. 2 eggs
  5. 1/2 cup salted caramel sauce (if you just have regular caramel sauce, just add salt.)
For the crust
  1. Position a rack in the lower third of your oven and preheat to 350. Cover a 9x13 inch baking pan with foil. Do your best to tuck it in smoothly in the corners and fold the extra over the side. (I'm terrible at this.)
  2. In a medium bowl, mix together melted butter, sugar, vanilla, and salt. Add in the flour and mix until just combined. Your mixture will probably be very buttery. This is awesome.
  3. Press the dough evenly into the bottom of the pan. I like to use a bit of wax paper to keep the dough from sticking to my hands. This helps make a smoother layer.
  4. Bake for 20-25 minutes. The edges will be slightly brown, but the center will still be pale. Pop it on a rack to cool.
For the cheesecake
  1. Reduce your oven temp to 325.
  2. If you have an electric mixer, beat the cream cheese for a few minutes to smooth it out. If not, this will count as your workout of the day.
  3. Beat in the sugar and vanilla, then add the eggs one at a time.
  4. Scrape down the sides of your bowl and then give everything one good last mix to make sure it's all smooth and lovely.
  5. Pour the cheesecake batter over your cooled crust. Plop small spoonfuls of caramel throughout the batter. Using a butter knife, carefully swirl your caramel over the surface of the cheesecake batter. Be careful not to scrape the crust with your knife.
  6. Bake for 20-30 minutes. The cheesecake will still be ever so slightly wobbly in the center.
  7. Let your cheesecake cool to room temperature on a rack, then transfer it to the fridge to chill for at least four hours, overnight is better.
  8. Cut into rectangles and store in the fridge in an airtight container, if you can make them last that long.
Adapted from Shauna Sever @ Piece of Cake
http://awesomeon20.com/
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Brownie Butterscotch Pudding Parfait from Awesome on 20

Brownie Butterscotch Pudding Parfait

Brownie Butterscotch Pudding Parfait from Awesome on 20

My brain shuts down in the summer. It’s a real problem. I’ve never handled heat very well. I mean, I know we have practically perfect weather here, with temperatures always between 60 and 90, but without air conditioning, my house becomes mildly unbearable in the July afternoons. I get cranky and unpleasant. Don’t even ask me to go into the kitchen and cook you something. I don’t do sweat.

But I need dessert. A dessert that doesn’t require me to think. Or know what day it is. It’s summer. I can’t handle complicated in summer. My daughter wanted brownies, I wanted pudding. We threw them both in the same cup, kept it simple, and let the grocery store do most of the work. Guess what. It tasted awesome!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Okay, so you do have to turn the oven on for a little while if you bake your own brownies. I waited until right before bed when it was a little bit cooler in the house. They needed to go in the fridge to cool first anyway, so might as well let that happen while I’m sleeping, right? Or you could be extra lazy and buy premade brownies. I never object to lazy.

I layered chewy brownie bits, creamy butterscotch pudding, fluffy whipped cream, and crunchy toffee bits. Two times. It was immense. Pure joy!

Brownie Butterscotch Pudding Parfait from Awesome on 20

Hopefully my brain function will return to normal as the temperatures creep down. Maybe my sugar addiction will subside as well. Seems unlikely. Until then, brownie butterscotch pudding parfait, baby!

Brownie Butterscotch Pudding Parfait
Serves 4
Layers of chewy brownie, creamy butterscotch pudding, fluffy whipped cream and crunchy toffee bits, so easy you can do it with your brain shut off.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 4 brownies (from your favorite recipe, box mix, or store bought)
  2. 1 box butterscotch instant pudding mix
  3. 1/2 cup heavy cream
  4. 1-1/2 cups skim milk
  5. 1/2 cup whipped cream (fresh or from a can or tub)
  6. 1 Heath bar, chopped
Instructions
  1. Pour milk and cream on top of pudding mix in a medium bowl. Whisk for two minutes and refrigerate for 5 to 10 minutes.
  2. Crumble half of your brownie into the bottom of a 4 to 6 ounce container.
  3. Spoon in two big spoonfuls of butterscotch pudding. Don't over think it.
  4. Add a big dollop of whipped cream.
  5. Crumble in the rest of your brownie.
  6. Add another layer of pudding followed by whipped cream.
  7. Sprinkle with toffee bits.
  8. Return to refrigerator until ready to serve.
  9. Be prepared not to move for a while after eating. It's probably too hot anyway.
Notes
  1. Heavy cream and skim milk can be replaced with 2 cups whole milk. Using all skim milk makes the pudding too thin for me.
http://awesomeon20.com/
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Check us out at Inside BruCrew’s link party
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