Pretzel and M&M Peanut Butter Cookies

::begin vent:: I have been searching my baker butt off to find a rental in the area between Providence and Boston. And have been pretty unsuccessful. I thought I would have choices in places on where to live ... I was wrong. Just finding ONE place is proving to be difficult. At first it was finding places that were in our budget. But I soon learned that this was not the biggest issue. The big issue was finding a rental that would accept dogs -- big dogs. And by big anything over 25-40 pounds. I mean seriously!?! There are other breeds beyond toy breeds. Do not get me wrong, all fur babies are wonderful and some people like the little ones but others like the big fur babies -- as in my Ninja face ... my love bug ... my baby! ::sigh:: Also big dogs can be just as well behaved and clean (if not better) than little dogs ... never judge a book by its cover.

I was even going to give in and just rent one of those fancy "luxury" living complexes and spend extra to bring Ninja with me but ... I hit my next road block. Apparently Shar- pei are considered an "aggressive breed." I mean really?!? Have you seen Ninja on his birthday -- that munchkin is anything but. If its not one thing, it is another right? I really hate to comprise safety so I am still searching for a safe place that is large breed pet friendly. Definitely proving to be more stressful than the fun I thought it would be. Keep your fingers crossed or if you happen to live in the middle of Boston and Providence and have some thoughts on where to live -- I am all ears!

So the hubby just learned that stressed spelled backwards is desserts. Clearly he needs to spend more time on Pinterest ;) Keeping with that theme and being the dessert loving food blogger that I am ... I decided to turn my stress upside down and make dessert. hahaha I actually made this dessert for the hubby's grandparents 60th wedding anniversary. But I did sneak some for myself and enjoyed them once we came home. I usually am a chocolate gal and do not like to mix my sweet and savory but every now and again I get these peanut butter cravings and I have really come to appreciate salty mixed with sweet. And man am I wishing for some right now to calm my apartment hunting nerves. Poor hubby had to come home to a grumpy wife so I bet he could have used these as well!

PRETZEL AND M&M PEANUT BUTTER COOKIES

Concept from Sally's Baking Addiction

Peanut Butter Cookie slightly adapted from Lil' Luna 

INGREDIENTS

Preheat Oven to 350F Degrees

3 1/2 c. flour
2 tsp. baking soda
1 c. shortening
1 c. sugar
1 c. brown sugar
1 c. peanut butter
2 eggs, room temperature
1/4 c. milk
1 tsp. vanilla
2/3 c. pretzels*
2/3 c. M&M*

*Optional: keep extra for topping

DIRECTIONS

In a medium bowl, whisk together flour and baking soda - set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) shortening and both sugars until fluffy. Then add in peanut butter, eggs (one at at a time), milk and vanilla -- in that order. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Remove from stand mixer and fold in pretzels and M&Ms.

Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Press any extra pretzel crumbs or M&Ms into the top of the cookie dough balls. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

Enjoy,

Deep Dish Peanut Butter Pie

I'd like to think I am a foodie. For one the word is cool and to I'd like to think my constant eating of food qualifies me to be one :) Let me preface this with "I love my sister." Ha...you know when a statement starts of that way, it's never going to lead to a good place for her ;) We were having this conversation about one of her friends who is a Facebook friend to both of us. I mentioned how I thought he was niffty because he was a foodie like me and I loved all his pictures of food. To which my sister said something along the lines of how he was an actual foodie. Now, what is that supposed to mean? Clearly implying I am not a real foodie but what is that supposed to mean? So apparently there are some prerequisites to being admitted to the foodie club, but I am just going to plant my flag and say I am one :) So nana-nana-nana.....I also take the high road....can't you tell!?

Yesterday the hubby and I enjoyed our cool FOODIE selves by having a long overdue date night. I love me some hubby time! We generally are so busy during the day that we have a tendency to be very lazy and blah when we get home, which works. But sometimes it's nice to just get out of the house and spend some time together, just the two of us (::play Will Smith's song, "Just the Two of us"::) hehehehe. I decided to go to one of my favorite hole-in-the-walls: El Vale. Do you remember my rant on Tex-Mex where I first talked about this place? Ever since then I've been hooked! I love this place because I can order whatever I want, and not break the bank. And at the same time have loads of deliciousness. Between the hubby and I we ordered 5 dishes: chicken gordita, hot tostada, enchiladas verdes, chicken mole, and Mexican omelet. But of course I stuffed myself on hot salsa and chips-- and now -- I have left overs! My favorite!

So while I stuff my face with yummy left overs, you enjoy this yummy recipe for deep dish peanut butter pie! Need I say more...OKAY...I will! Well the name alone sold me. I mean deep dish anything is amazing and peanut butter! And then we have chocolate covered? Also something that needs no more explanation for me. But what really caught my eye was this pretzel crust. I have never made anything other than a dough or cookie crust. And it sounded so cool! And how would it taste? So I took the plunge and made it. Here is my take: Deep Dish pie....amazing. The chocolate, delicious! The pretzel crust: great IF you like your sweet and salty combination. Even when you use non-salted pretzels. If you love the combo you will love this, if you don't-- I'd substitute to a cookie crust.

DEEP DISH PEANUT BUTTER PIE W/ A CHOCOLATE COVERED PRETZEL CRUST

Adapted slightly from Yammie's Noshery

INGREDIENTS 

Preheat Oven to 350F Degrees

FOR THE PRETZEL CRUST
6 c. of finely crushed pretzels
1 c. melted butter
1/2 sugar
1 1/4 c. milk chocolate chips

FOR THE PIE
2/3 c. peanut butter (I used crunchy for texture)
8 oz. softened cream cheese
1 tsp. vanilla
2 c. powdered sugar
2 c. of heavy whipping cream (liquid) -- whipped (about 4 c. whipped or 4 c. of whipped topping such as Cool Whip)

TOPPING
3/4 bag of Reese's Mini Peanut Butter Cups

DIRECTIONS

For the Crust:
In a medium bowl combine crushed pretzels, butter and sugar until a sand like texture is reached. Coat a springform pan with cooking spray. Using the bottom of a glass or a spice bottle, press firmly into pan (pressing up the sides and firmly into the bottom of the pan). Also press the edges to create creases to your "dish." Bake for about 10 minutes, and then sprinkle chocolate chips over the bottom of the crust. Bake for an additional 5 minutes before removing from oven. Once removed, using a spatula, spread the melted chocolate chips to evenly coat the bottom and side of the pretzel crust with a thin layer of chocolate. Allow chocolate to completely cool in refrigerator before filling. Remove from springform pan.

For the Filling:
In the bowl of a stand mixer fitted with paddle attachment, cream together the peanut butter, cream cheese, vanilla and powdered sugar. Then gently fold in 2 c. (or half) of the whipped cream or whipped topping. This should result in a light and fluffy texture. Spread the filling evenly in the deep dish.

Sweeten the remaining whipped cream by whisking in 1/4 c. powdered sugar (sifted). Spread over peanut butter filling.

For the topping:
Top with Reese's Mini Peanut Butter Cups (a mixture of whole cup and crushed cups). Per Yammie, I used crushed Reese's along the edges and a mixture of whole cups and crushed Reese's in the middle. Keep refrigerated or frozen. I preferred refrigerated.

Enjoy,
Chika