Peanut Butter Pie 2.0

Hey ladies!

Hope everyone had a wonderful Thanksgiving! So, as you may remember Peanut Butter pie is a staple in our house for Thanksgiving. Well, at my favorite pizza place in Anchorage they serve their Peanut Butter Pie with a Chocolate Ganache... which got me to thinking, I could TOTALLY make that. And viola! Here it is! Not so much healthy. Sorry Amy it's probably like 5 billion cookies, but you won't be sorry!


Peanut Butter Pie with a Chocolate Ganache

Ganache

½ C. Whipping Cream

¾ C. Chocolate Chips (I used Semi-sweet)

Pie

1 Graham Cracker Crust

8 oz. Cream Cheese

½ C. Powdered Sugar

1 C. Peanut Butter

½ C. Milk

8 oz. Cool Whip

In a small saucepan, heat cream until small bubbles start to form around edge of pan. (You don’t want to boil the cream, just want it hot enough to melt the chocolate.) Add chocolate chips and stir until melted over low heat. Remove from heat and let sit at room temperature while you make your pie.

Mix together Cream Cheese, Powdered Sugar, Peanut Butter, Milk and Cool whip until smooth. Pour Peanut butter mixture into crust. Pour room temperature ganache over pie. Garnish with chopped nuts and refrigerate or freeze until set. (2-3 hours)

Fresh Peach Crisp

Fresh Peach Crisp

Filling:

6 cups fresh or frozen peach slices, peeled and pitted
1/2 cup brown sugar, packed
1/4 cup unbleached flour
1 Tablespoon lemon juice

Topping:
1 cup unbleached flour
3/4 cup brown sugar
3/4 cup rolled oatmeal
1 teaspoon ground cinnamon
1/2 cup butter, cold, cut in squares

Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside. In a large bowl, toss peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of kitchen Aid, and mix in butter and ingredients. Spread topping ingredients evenly over the peaches and bake for 30-40 minutes or until peaches are bubbly and the topping is brown. Cool for 15 minutes or more before serving. This would be fantastic ala mode!

Pumpkin Butterscotch Coconut Cookies

- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup chopped nuts (optional)
- 1 cup coconut (optional)
- package of butterscotch chips
- coconut to taste (about 1 cup)
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp baking soda
- 1 cup of raw pumpkin
- 1 egg


"Cream shortening and sugar. Stir soda into pumpkin. Add well beaten egg and combine with creamed mixture. Add sifted dry ingredients. Then add coconut, butterscotch and possibly nuts. Bake at 375* for 10 minutes."

Rhubarb Custard Bars

Ok, so as a preface I must say that I do NOT like Rhubarb. And a co-worker would make these and I would always decline one because I don't like rhubarb, well, one day I tried them and I was SO t'd at myself for turning her down all those times because despite the name and how they look, they are DELICIOUS!!! But don't skimp on the fats cause that's what makes them so YUMMY!



Crust:
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

In bowl mix flour and sugar and cut in cold butter with knife or pastry blender. (I just put it in the kitchen aid for a bit and it works just fine.) Mix until coarse crumbs. Press into a greased 9x13 pan and bake for 10 minutes at 350*

Custard Filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained**

Mix sugar and flour and beat in eggs and cream. Fold in rhubarb and pour over crust. Bake for 40-45 minutes at 350*, or until custard sets. (Middle doesn't jiggle) Cool Completely.

Topping:
1 8oz package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Whip whipping cream, in separate bowl combine other ingredients and fold in whipped cream. Spread over top of cooled bars, cover and refrigerate. Cut into Bars when cooled.

**I like my rhubarb cut very fine. If you have a lot of rhubarb you can wash it, chop it and freeze it in ziploc bags so you can enjoy custard bars all year round!