Peanut Butter Pie For Mikey

All week I have been seeing lovely posts and photos of this fabulous peanut butter pie.  These posts all have significant meaning.  They are in support of Jennie from In Jennie's Kitchen, her daughters, and the memory of her husband Mikey.  Jennie and the girls lost Mikey so suddenly last week to a heart attack.  Such tragedy to a young family is heartbreaking. It genuinely makes you want to hold the ones you love close and never let go.  Bloggers across the Internet have shown their support by making this pie, it is about time I did the same. Better late than never.  My heart goes out to Jennie and her girls.  I have never met them in person but I empathize and think about how I would react if I were in the same situation.  I have no idea how I would react, it is just too scary a thought...I adore that Jennie asked everyone to make this pie in his memory and spend time with our loved ones. She made us all stop and enjoy each other's company, thank you Jennie.  My thoughts are with you.

Tonight we had Hubby's father over for dinner so for dessert I decided to make Mikey's peanut butter pie.  Mmmm! Now I know why it was his favourite!  Father in law didn't stay for dessert but my dad popped by so we brought it out and shared the pie.  It is divine. 

Mikey's Creamy Peanut Butter Pie
Printable recipe
Serves 10 to 12
8 ounces chocolate cookies (or the equivalent in cookie crumbs...I like to buy the cookies already crumbed.)
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

• Add the cookies to the bowl of a food processor and pulse into fine crumbs.  
• Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  
• Press mixture into the bottom and 1-inch up the sides of a 9-inch spring form pan. (I like using the bottom of a measuring cup to get clean corners)

• Melt the chocolate in a double boiler or in the microwave.  
• Pour over bottom of cookie crust and spread to the edges.  
• Sprinkle chopped peanuts over the melted chocolate and put the crust in the refrigerator while you prepare the filling.

• Beat the cream using a stand mixer or hand mixer until stiff peaks form. Set aside in the fridge for later. 
• Put the softened cream cheese and peanut butter in a bowl.  Beat on medium until light and fluffy. 
• Reduce speed to low and gradually beat in the confectioner's sugar.  
• Dump in the sweetened condensed milk, vanilla extract and lemon juice. Mix on medium until all the ingredients are combined and filling is smooth. Scrape the sides of the bowl as necessary.

• Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). 
• Fold in the remaining whipped cream.  Pour the filling on to the crust.  
• Allow to chill in the fridge for at least 3 hours before serving.
• I like to cut up some peanut butter cups to toss on top with a drizzle of chocolate!

Until next time, stay warm and eat well!

Ricotta Cookie Re Mix: Changing Things Up

I have a confession to make! I am addicted to the Ricotta cookies!  So much that I am mixing things up a bit and baking new flavours.  The first time I add 2 tbsp of cocoa powder to help a much needed chocolate fix.  This time I went with peanut butter.  I do love peanut butter, it is one of my favourites.

That's the 2 kg jar of peanut butter!

After the first batch came out of the oven, they looked just the same.  They didn't spread at all.  I figured that the peanut butter probably doesn't spread the way butter would to I squished the rest of the cookies with 2 fingers before baking the rest of them.

They still tasted amazing....

 These cookies are a hit!  The peanut butter flavour isn't overwhelming, but just enough.  I may add more cocoa powder next time for more of a chocolate hit.  The white chocolate chips however where so nice in these cookies.  I highly recommend these cookies....go make them!!   Right now!!

Ricotta Cookie Re-Mix – Chocolate Peanut Butter White Chocolate Chip Ricotta Cookies

Printable version

• 1/3 Peanut butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 cup light ricotta cheese
• 1 egg (or 1/2 a banana, thoroughly mashed and 1/4 tsp baking powder)
• 1 1/2 tsp vanilla 
• 1 cup whole wheat flour
• 1 cup all purpose flour (minus 2 tbsp)
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2/3 cup white chocolate chips

In a bowl mix together the peanut butter, 1/2 cup brown sugar, and 1/2 cup white sugar until creamed together and fully combined. The mixture will look damp and will stick together when pressed.

Add 1 cup ricotta cheese, 1 egg, and 1 1/2 tsp vanilla and continue mixing until well combined.

 

 

In a separate bowl whisk together 1 cup all purpose flour, 1 cup whole wheat flour, 1/2 tsp baking powder, 1/2 cup baking soda, and 1/4 tsp salt.  Little Kitchen confession: I sometimes add all the dry ingredients to the same mixing bowl on top of the wet ingredients, mix with a spoon, then mix the dry ingredients into the wet....just to save a bowl!)

Add the flour mixture into the mixing bowl and mix to completely incorporate the flour.

 

Stir in 2/3 cup (or more) white chocolate chips.

Scoop 1 tbsp portions onto a lined baking sheet, flatten slightly with 2 fingers and bake at 350F for 10 minutes.

Of course I still had some of the delectable Swiss meringue butter cream left over....sandwich cookies are in order!! I wonder if I should try these with a peanut butter frosting??

Until next time, stay warm and eat well!