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

Chocolate Brownie Trifle

I love playing hostess. I guess that is why, when I dream of the hubby and I's first home-- I picture something with a large, open floor plan and a huge kitchen :) I want a kitchen (and really a house) with lots of windows to provide natural lighting. Which will make food photography much easier. In our current place, I have no windows in the kitchen and one window in the living room. It makes for an annoying time taking pictures of my food-- C'est la vie. And I want a kitchen that I can bake and cook in while talking with guests (but then I guess who doesn't). Oh, really like a great room where the kitchen flows into a large living room with lots and lots of seating. I guess since the hubby and I have only lived in apartments-- I have not hosted too many get-togethers. The only people that I have had over for dinner have been Justin and Luke.

Well yesterday, I decided to host a potluck dinner and game night at our place. I really got to play hostess because this time there was more than just the 4 of us. It was the hubby and I, Justin and his girlfriend, Luke and Vince (another student in the graduate program). Luke brought a salad, Justin and his girlfriend brought a sausage dip and games, Vince brought drinks and I (and the hubby) made a Pierogi Casserole, Roasted Vegetable Mac n' Cheese and this brownie trifle. I wanted to make fully Luke edible dishes, since he is a vegetarian. Game night was a blast! We decided to play a game Luke, the hubby and I haven't played before-- called Outburst. It was really fun, though I thought a bit dated.  But I think that lead to a lot of good laughs and a very good time :) I think next time, I'd like to play Scategories-Categories again.

For this dessert, I was inspired by Luke's request to make something with Heath Bars in it. And, so I finally did it! I made my first trifle (or 6 mini trifles to be exact). I asked for a mini trifle set for my birthday. But haven't used them since I got them this past January! By using these mini trifle dishes, each person got their own "trifle" to eat. Plus, I think mini trifle dishes are prettier and cuter, don't you think? Though, I guess for a larger party, I would just need to make one large trifle. I guess a large trifle dish is going to be on my next year's birthday list :) Anywhoo, this was a dish of different layers of yumminess. The brownies made for a chewy chocolate layer, the pudding/whipped cream made a soft, creamy layer and the heath bits provided just the perfect amount of crunch. ::drool::

CHOCOLATE BROWNIE TRIFLE

Adapted from The Redheaded Hostess

INGREDIENTS

BROWNIE LAYER
1 (19.50 oz) box of fudge brownies (I used Pillsbury)
1/2 c. of vegetable oil
2 eggs, room temperature
1/4 c. of water

PUDDING LAYER
2- (3.5 oz) chocolate fudge pudding mix
4 c. milk

1 jar of caramel sauce
2- (8 oz) containers of whipped topping
1 (8 oz) bag of heath toffee bits

DIRECTIONS

For the Brownie Layer:
In the bowl of a stand mixer fitted with paddle attachment, combine brownie mix, vegetable oil, eggs and water until just incorporated. Grease a 9 x 11 or 9 x 13 baking dish and spread batter into greased pan. Bake for 30-35 minutes, until inserted toothpick come out clean. Allow to completely cool. Then cut into small square chunks. I cut my brownie into 12 strips width wise, and then each strip into small pieces. 

Pudding:
In a medium bowl, whisk together pudding mix and cold milk. Continue whisking until well blended. Refrigerate for 5 minutes until pudding is set. Set aside.

Assembling the Trifle:
If you are using mini trifle bowls- divide ingredients accordingly (e.g., I had 6 trifle dishes, so I divided all the ingredients into 12-- 2 layers x 6 trifle dishes; if you have one trifle dish, divide everything into two-- 2 layers x 1 trifle dish). 

Layer the trifle as follows (starting from the bottom to the top): chocolate pudding, brownies, drizzle a little caramel sauce over brownies, whipped topping, heath toffee bits, chocolate pudding, brownie, caramel drizzle, whipped topping, and heath toffee bits. Keep refrigerated until served.

Enjoy,
Chika

Strawberry, Mascarpone Layer Cake

Yesterday was the hubby's birthday! He turned the big 2- ;) I cannot tell you his real age, can I? Because then of course, you would know my age (or at least a ball park). He is the love of my life (call it newlywed bliss :) and I wish him nothing but another year of health, happiness, love, sweet memories and lots and lots of laughter! Oh and of course....lots of time with Ninja and I :) I took the hubby to dinner at a really nice restaurant nearby that I've been to and really liked but that the hubby had not been too. We both had seafood- the hubby had Ahi Tuna and I had Red Snapper ...mmm....mmmm...good!  And I found this adorable card that was meant to be--with cute little shar pei on it! Of course I had to get it! Though i wish the puppies had a black coat.

For dessert, although I am sure buying a cake would probably be prettier and much, much easier. I was definitely in a mindset that I would be a "good" wife and make it for him. Really, I just needed more practice on my cake making.

I realized I have not made too many cakes, because they are just too hard for me! And I have the awful trait, where I only like to do things that I am good at-- and making cakes is not one of them :/ They end up taking me forever and I create a huge mess! And the whole time, I am frustrated! Hahah...aren't I so convincing in why you should make a cake ;) Last year, the hubby's birthday cake, was the first cake that I ever made, and then I made a cake for Angie's birthday late that month-- both of which I did not feel came out that great, aesthetically. But I did really like how my Chocolate Fudge Cake, that I made for my Blog's first birthday, turned out. Granted it was chocolate- so I am sure I was biased. So, I was long overdue on more cake making practice.

Of course the hubby requested a cake that was not chocolate. And I joke, that whenever I make a cake that is not chocolate, you know it's true love :) This year, instead of Lemon Cake, he wanted a strawberry inspired cake-- that was the only hint he gave me.  I know! So annoying! I searched and searched for a perfect recipe. I could not just settle on one recipe-- so this cake is a mix of different recipes I found. I wanted to try a creative recipe, especially for the frosting, because the hubby loves trying different things and I wanted to surprise him with something he was not expecting...and it worked! He really enjoyed it and then took some to work for his co-workers to enjoy as well.

He still has quite a bit of cake left and has made the very adult decision to eat cake for breakfast until he finishes :) That is why I married him- a man that appreciates cake for breakfast is a keeper!

This is definitely a more complicated recipe, but well worth it :)

 

 

STRAWBERRY, MASCARPONE LAYER CAKE

Cake slightly adapted from Just a Pinch

Mascarpone frosting slightly adapted from Baked Bree

INGREDIENTS

Preheat Oven to 325F Degrees

FOR THE CAKE
1 box of white cake mix, sifted
1 c. cake flour, sifted
1 c. sugar
1 1/3 c. whole milk
1 c. sour cream
2 tbsp. vegetable oil
2 tsp. vanilla extract
4 egg whites

FOR THE FILLING
1 1/2 c. heavy whipping cream
2 cartons of strawberries (or 1 large carton)

FOR THE FROSTING
12 oz. of mascarpone cheese (1 1/2 containers)
2 tsp. vanilla
1 c. powdered sugar, sifted
2 c. heavy whipping cream

Optional: Graham Cracker Crumbs
 

DIRECTIONS

For the Cake:
In the bowl of a stand mixer, fitted with paddle attachment, whisk together cake mix, flour and sugar. Then add in milk, sour cream, vegetable oil, and vanilla extract. Scrape down sides and mix again until well incorporated. Finally add in egg whites.

Grease 2-8 inch round pans. Divide batter equally among 2 pans. Bake for 30-40 minutes until the top of the cakes are slightly golden brown and inserted toothpick comes out clean. Allow the cake to slightly cool. Then turn them out and let cool completely.

If cake is not completely flat, use either a cake leveler or knife, to make cake completely even.

For the Filling:
In the bowl of a stand mixer fitted with whisk attachment, whip heavy whipping cream, on high speed until stiff peaks form. Set aside in refrigerator.

Using half a carton- hull strawberries and slice lengthwise. Set aside.

Then, place one carton of strawberries in the bowl of  a food processor and pulse until the sauce appears to be like a "chunky applesauce." Using a strainer, push the strawberry puree through- to get rid of excess water. Fold strained strawberry puree (i.e., puree minus the water) into the whipped cream. The whipped topping will become a pink color when puree is well incorporated. Then fold in sliced strawberries.

Keep in refrigerator until assembling cake. Reserve 1/2 carton of strawberries for decorating.

For the Frosting:
In a medium bowl, whisk together mascarpone cheese, vanilla and powdered sugar with a spatula until well blended and smooth. Then, in the bowl of a stand mixer fitted with whisk attachment, whip heavy whipping cream, on high speed until stiff peaks form. Gently fold in whipped cream into the cheese mixture.

Assembling the Cake:
Place one 8-inch round cake on serving plate (on a cake turn table, preferred). Then using a large (1M) circle tip, pipe a border around the top (edge) of the cake (i.e., creating a wall). Make another border on top of the already piped border. You want a tall border to prevent the filling from spilling out. Within this border, place a large, heaping scoop of strawberry filling (you may not use all of the filling). Using  a spatula, spread the strawberry filling over the top of the cake.

Gently place the second 8-inch round cake directly on top of filling, slightly pressing down and making sure the second layer of cake is perfectly aligned with the second. Cover cake with mascarpone frosting. Decorate as desired using the remaining frosting and strawberries.

Optional: After frosting the cake, but before decorating-- I chose to cover the side of the cake with graham cracker crumbs. I accomplished this by having a handful of graham cracker crumbs and pushing them against the side of the cake, very gently.

Enjoy,
Chika

French Toast

Merry Christmas and/or Happy Holidays everyone :) I love all holidays but I think Christmas (and probably Halloween) win on the most spirit and cheer! I really enjoy the whole month of December. Though, Christmas started off a bit gloomy in Texas with it raining all night and morning. But  now, with no snow, the sun is shining very brightly! :)

We woke up early-- and opened our presents as I clicked away on the camera. The hubby really liked the game I got him for Christmas, so yay! And he spoiled me, by not sticking to our "one" present agreement- and got me a bath set, a heated back cushion for the home and for the car (on those long drives)--because as I shared before my back gets pretty stiff, very fast, a steam mop, and a MINI DONUT MAKER! I get to cross one off my Wish List :) I am really excited to make a mess making donuts and cleaning it up using my steam mop!

Ninja was very involved in opening his presents but got a bit distracted with the wrapping paper and box. And in fact, I think he wanted every one else's present, insisting that they were his. And afterwards insisted that he needed to stick his butt in every picture. Gotta love my Ninja face :) He really enjoyed his doggie smoothie that we got him too! He then spent the morning playing with his new toys and is now passed out and snoring (yes- Shar Pei snore, its cute...when you get used to it)!

Well after opening our presents, I wanted to make the hubby a delicious breakfast and of course, try a new recipe, while he got to try out the the new game. I decided to make french toast, because I know he is a big fan. I am not really a breakfast person (unless its donuts ;) and so I made a small batch just for him. It did not create a mess at all and was quite simple to make :) Have a wonderful Christmas with your loved ones :) I know I am sure enjoying my time!

FRENCH TOAST

Adapted slightly from Dollhouse Bake Shoppe

INGREDIENTS 

3 tbsp. all purpose flour
3 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3 eggs
3/4 c. milk
2 tsp. vanilla extract
4 tbsp. shortening  (1 tbsp for each batch made)
7-8 slices of bread (the thicker the bread the better)
Powdered sugar for garnish
1/2 c. whipping cream (whipped) or whip cream (can) for garnish

DIRECTIONS

In a small bowl combine flour, sugar, cinnamon, nutmeg, and salt. Set aside. Then in medium bowl, combine egg, milk, and vanilla extract. Add dry ingredients and whisk together. Then pour into a casserole dish (or flat dish).

Heat one tbsp. of shortening in a non-stick skilled over medium heat. Dip bread into egg mixture, coating each side well. Lightly shake bread, to remove any excess liquid. Then place bread in skillet, and sprinkle additional cinnamon on top (just a little pinch). Cook the toast 2-3 minutes on each side or until browned (when I first started off it was about 3 minutes, as the skillet got increasingly hot it was 2 minutes). Repeat for remaining slices of bread.

If desired, dust french toast with powdered sugar and top with whipped cream (if using heavy cream- use a hand mixer to whip the cream until it becomes whipped cream). Serve with fruit (also if desired).

Enjoy,
Chika