Amish Peanut Butter Cream Pie: A Creamy, Sweet Delight

 Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Peanut Butter Cream Filling:

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy cream

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Peanut Butter Crumbles:

1/2 cup powdered sugar

1/4 cup creamy peanut butter

Directions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let cool completely.

Make the Peanut Butter Cream Filling: In a large mixing bowl, beat the peanut butter and powdered sugar together until smooth. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth.

Prepare the Peanut Butter Crumbles: In a small bowl, mix the powdered sugar and peanut butter together until crumbly. Set aside.

Assemble the Pie: Pour the peanut butter cream filling into the cooled crust, spreading it out evenly. Sprinkle the peanut butter crumbles over the filling.

Add the Whipped Cream Topping: In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the pie, covering the filling and crumbles completely.

Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set. For best results, chill overnight.

Serve: Once the pie is set, slice and serve. Garnish with additional peanut butter crumbles if desired.

How to Prepare

Making Amish Peanut Butter Cream Pie is straightforward and well worth the effort. The key to achieving the perfect texture lies in properly whipping the cream and gently folding it into the peanut butter mixture to create a light, airy filling. The graham cracker crust adds a delightful crunch, while the peanut butter crumbles bring a sweet and slightly salty contrast to the creamy filling. This pie is best made ahead of time, allowing it to chill and set overnight in the refrigerator, which makes it an excellent dessert for entertaining. The final result is a rich, creamy pie with layers of flavor and texture that are sure to impress.

French Silk Slab Pie

 

INGREDIENTS

2 9-inch pie crusts, softened

FOR THE FILLING:

10 oz bittersweet chocolate, plus more for topping

4 eggs

1 1/3 cups granulated sugar

2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, softened

2 1/2 cups heavy whipping cream

1/3 cup powdered sugar

PREPARATION

Preheat oven to 350°F and grease a half sheet pan with nonstick spray. Set aside.

On a lightly floured surface, stack pie crusts on top of each other and roll out into a rectangle that’s slightly larger than your baking pan. Place crust in pan, pressing into the corners, cut off excess dough, and crimp.

Line crust with parchment paper and fill with pie weights or dried beans. Bake until slightly golden, about 15-17 minutes. Remove from oven and let cool completely before filling.

In a microwave-safe container, melt the chocolate in 30-second increments, stirring in between, until nearly melted. Then, stir until completely melted. Set aside.

In a medium saucepan, whisk sugar and eggs together. Reduce heat to low, and stirring constantly, heat until sugar has dissolved and mixture coats the back of a spoon, about 5 minutes.

Remove from heat and stir in the melted chocolate and vanilla extract until smooth. Let cool until warm, stirring occasionally.

While chocolate cools, add butter to a mixing bowl and beat until light and fluffy, 2-3 minutes. Gradually pour in the chocolate mixture, then beat on high until light and fluffy, about 5 minutes. Set aside.

In a separate bowl, beat the heavy cream with an electric mixer until it starts to thicken. Add powdered sugar and continue beating until stiff peaks form.

Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.

Spread chocolate mixture into cooled pie crust and chill until set, 1-2 hours. Top with remaining whipped cream and garnish with chocolate shavings, if desired, before serving. Enjoy!

MUFFINS THAT TASTE LIKE DOUGHNUTS RECIPE

 

Ingredients

3/4 cup sugar

1 large egg

1 1/2 cups all-purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk

1 tsp vanilla extract

2 Tbsp butter, melted

1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

DIRECTIONS:

Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Fluffy Castella Sponge Cake

 

Ingredients

6 large eggs (room temperature)

3/4 cup (150g) granulated sugar

1/4 cup (60ml) honey

1/4 cup (60ml) warm milk

1 cup (120g) bread flour (sifted)

1 tbsp vegetable oil

Parchment paper (for lining pan)

Hot water (for water bath)

Directions

Preheat your oven to 320°F (160°C).

Line a 9×5 inch loaf pan with parchment paper.

In a bowl, whisk honey and warm milk together until smooth.

Beat eggs and sugar using a stand mixer on high for 8–10 minutes, or until thick and pale (ribbon stage).

Lower the mixer speed and slowly add the honey-milk mixture.

Gradually fold in sifted bread flour in batches. Do not deflate the mixture.

Add a tablespoon of vegetable oil and fold gently until just combined.

Pour batter into the prepared pan and tap gently to remove air bubbles.

Place pan into a larger pan filled with hot water (for a bain-marie).

Bake for 50–60 minutes or until a toothpick comes out clean.

Remove from oven and let cool slightly before removing from the pan.

Wrap the cake in plastic wrap and rest overnight for best flavor and texture.

Hawaiian Pineapple Coconut Fluff – A Tropical Dessert Delight

Ingredients

1 (8 oz) package cream cheese, softened

1 (8 oz) container whipped topping (e.g., Cool Whip)

1 (20 oz) can crushed pineapple, drained

1 cup shredded sweetened coconut

1 cup mini marshmallows

½ cup chopped pecans (optional)

1 tablespoon granulated sugar (optional, for extra sweetness)

Directions

Prepare the base: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Fold in the whipped topping: Gently fold the whipped topping into the cream cheese until fully combined.

Add the pineapple: Stir in the drained crushed pineapple, ensuring it’s evenly distributed.

Mix in the coconut and marshmallows: Add the shredded coconut and mini marshmallows, stirring gently to combine.

Add optional ingredients: If desired, fold in the chopped pecans and sprinkle in the sugar for extra texture and sweetness.

Chill: Cover the bowl and refrigerate the mixture for at least 2 hours to let the flavors meld and the fluff set.

Serve: Spoon the fluff into a serving dish or individual bowls and garnish with a sprinkle of coconut or a cherry on top for a festive touch.

Boston Cream Pie Cookies

 Ingredients

1 ½ cups all-purpose flour.

½ teaspoon baking powder.

¼ teaspoon salt.

½ cup unsalted butter, softened.

¾ cup granulated sugar.

1 large egg.

1 teaspoon vanilla extract.

1 package (3.4 oz) instant vanilla pudding mix.

2 cups cold milk.

¾ cup semi-sweet chocolate chips.

⅓ cup heavy cream.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In another bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each slightly and create an indent in the center of each cookie.

Bake the cookies for 8-10 minutes, or until the edges are golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the vanilla pudding by whisking together the pudding mix and cold milk until smooth and thickened. Refrigerate for 5 minutes.

To make the chocolate topping, heat the cream until it begins to simmer. Pour the hot cream over the chocolate chips, let it sit for 2 minutes, then stir until smooth.

Assemble the cookies by spooning vanilla pudding into the indent of each cooled cookie. Drizzle the chocolate ganache over the pudding and let it

 set before serving.

Greek Lemon Chicken Soup – A Refreshing, Comforting Classic

 Ingredients

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

6 cups chicken broth

1/2 cup uncooked rice (white or Arborio rice works best)

1 lb cooked chicken breast, shredded

2 large eggs

Juice of 2 lemons (about 1/4 cup)

Salt and pepper to taste

Fresh parsley or dill for garnish (optional)

Directions

Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute.

Add the broth and rice: Pour in the chicken broth and bring it to a boil. Stir in the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15-20 minutes.

Prepare the egg-lemon mixture: While the rice is cooking, whisk the eggs and lemon juice together in a bowl until well combined.

Temper the eggs: To prevent curdling, slowly add a ladleful of hot soup to the egg-lemon mixture, whisking constantly. Add one or two more ladles of hot soup, still whisking, until the mixture is warmed.

Combine everything: Slowly pour the egg mixture back into the soup pot, stirring constantly. Add the shredded chicken and heat gently over low heat, making sure not to let it boil.

Season and serve: Season with salt and pepper to taste, then ladle the soup into bowls. Garnish with fresh parsley or dill if desired.