dessert

love this chocolate peanut butter pie.

November 7, 2021 by Becky Spoon

Chocolate? Peanut Butter? Potato Chips! Heavy Cream? Yes, potato chips! What more could you want? This Chocolate Peanut Butter Pie is that perfect pie for the chocolate and peanut butter lover. Especially chocolate because other than the pudding, there is an Oreo cookie crust.. more chocolate!

This pie is salty and sweet from the kettle chips on top! There is an Oreo and butter crust that has a chocolate seal on it, then loaded with a velvety chocolate pudding, then a peanut butter mousse! Yes!

This dessert will be perfect with my Slow braised short ribs recipe!https://the2spoons.com/amazing-slow-braised-beef-short-ribs/

love this chocolate peanut butter pie.

I love these clear pie plates that are perfect to bake this pie in. https://amzn.to/3hTzYev

I’ve had similar forever and use them for all pies savory and sweet.

The pie has a few steps but it is definitely worth it! Enjoy!

Chocolate Peanut Butter Pie

5 from 1 vote

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Course Dessert

Cuisine American

Ingredients

For the Oreo Crust

2 Cups Finely ground Oreo cookies (about25)
4 Tbsp Butter, melted
1/4 Cup Semi sweet chocolate, melted

For the Potato Chip Topping

1/3 Heaping cup kettle potato chips, crushed
3 Tbsp Flour
2 1/2 Tsp Granulated sugar
Pinch of salt
2 Tbsp Butter, melted

Chocolate Pudding

1/2 Cup Sugar
1/4 Cup Corn starch
1/4 Tsp Salt
1/4 Cup Unsweetened cocoa powder
3 Egg yolks
2 1/2 Cups Whole milk
4 Oz Bittersweet chocolate, chopped
2 Tbsp Butter
1/2 Cup Powdered sugar
1 Tsp Vanilla

Peanut Butter Mousse

1 Cup Heavy Whipping Cream
8 Oz Cream cheese, room temperature
1 Cup Creamy Peanut Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla

Instructions

For the Oreo Crust

Run your Oreos through a food process until finely ground. Mix it in a bowl with the melted butter until completely moistened.
Pour it into a 9 inch pie dish and press it into the bottom and up the sides. Place your pie crust in the fridge for at least 1 hour to set.
Once set, take your melted chocolate and spread it in an even and thin layer on the bottom of your crust. This creates a barrier between the pudding and the crust so it doesn’t get soggy. Place it back in the fridge for 30 minutes for the chocolate to set.

For the Potato Chip Topping

Preheat the oven to 325F and line a baking sheet with parchment paper. Crush up your potato chips in a ziplock bag. You want it to be mostly small pieces about the size of old fashioned oats.
Mix together all the ingredients in a bowl and spread it even on your baking sheet. Bake for 10 minutes. It will still look pretty pale when it’s done so just take a fork to it to make sure it crumbles. That’s when you know it’s ready.
Let it sit out at room temperature to cool then transfer to an air tight container until you’re ready to top your pie. Do not put it in a closed container when it’s hot because it will get soggy and don’t put it in the fridge.

Chocolate Pudding

In a medium saucepan, whisk together the dry ingredients (sugar, cornstarch, salt, and cocoa powder).
In a separate bowl, whisk together the milk and egg yolks.
Mix this into the dry ingredients and bring to a boil over medium high heat, stir constantly. It will be liquid up until it reaches a boil. At that point it should get pretty thick but cook for about one or two minutes longer then take it off the heat.
Whisk in the chocolate and then the butter and vanilla.
Pour into your cooled crust and spread it even. Let it sit out for 45 minutes then move it to the fridge. Cover in plastic wrap and press it to the surface of the pudding so you don’t get a skin. Refrigerate for at least 2 hours or until the pudding is somewhat firm to the touch.

Peanut Butter Mousse

When your pudding is ready, make the peanut butter mousse. Start by creaming together your room temperature cream cheese and peanut butter. Once combined, mix in the powdered sugar and vanilla.
In a separate bowl, whisk your heavy cream on high until it forms soft peaks (3-5 minutes).
Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in. Once it’s almost combined, add in the rest of the whipped cream and continue to fold until it’s fully combined.
Spread this over top the pudding layer of your pie. You can also make little swirls with the back of a spoon. Pop the pie in the fridge for another hour to set.
Before serving, crumble the potato chips all over the top with as much or as little as you like. I recommend being a little heavy handed because the salty crunch helps to balance out the sweetness of the pie. You can also add more crushed Oreos.
Serve chilled or at room temperature but store it in the fridge. Enjoy!

Keyword chocolate, chocolate peanut butter

Chocolate Peanut Butter Pie

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simple and delicious banana pudding – 1 of the best

September 4, 2021 by Becky Spoon

This banana pudding will become your #1 recipe go to for those Southern meals!

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This Banana Pudding really is amazing!! This is not my usual recipe but this may be my go to from now on! I ran across this recipe and it is supposed to be from the Magnolia Bakery in New York City that ships this deliciousness everywhere! So, with that said this is “supposedly” a close to their recipe and it is so good!

If you find yourself in New York City here is the link for their store www.magnoliabakery.com. And, of course, a photo of this deliciousness!

I’m going to tell you from the beginning that although this recipe is beyond simple, I do start the day before because you want the pudding portion to be thick and chilled before you go to the next step which is folding in heavy whipped cream. Yes, I said that, heavy whipped cream. If I haven’t gotten your attention yet, read on.

amazing, simple banana pudding.

This recipe for the banana pudding combines a box of vanilla instant pudding with a can of sweetened condensed milk. Yes. That in itself speaks deliciousness. I always use Eagle Brand but there are other brands available. https://amzn.to/37SYB6T this is a 4 pack.

And, of course vanilla wafers. I know there’s other brands of vanilla wafers, but I’m a diehard fan of Nabisco Vanilla Wafers. Can’t help it, I always get the Nabisco brand. https://amzn.to/2Zaq3t9.

amazing, simple banana pudding.

What you may need to make this banana pudding.

Before I post the recipe, here are some of my favorite things used in this recipe. I love these pyrex wet measuring cups. https://amzn.to/2ClKxHk.

If you don’t already use a roll of commercial clear wrap you have to if you have room for it! It is so easy to use, just put the bowl you want to wrap or ingredient in front, cover then the easy blade cuts it without any twisting or untangling saran wrap. I have used this foodservice for years: https://amzn.to/37NCj6F

Here is another delicious dessert I think you’ll love!Perfectly Peachy – Peach Cobbler

Here’s the recipe for this Magnolia Bakery Banana Pudding! Enjoy!

Magnolia Bakery Banana Pudding

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Course Dessert

Cuisine American

Servings 15 servings

Ingredients

1 14oz can sweetened condensed milk
1 1/2 cups ice cold water
1 3.4 oz box vanilla instant pudding mix
3 cups heavy cream
4 cups sliced, barely ripe bananas
1 15 oz box Nilla Wafers

Instructions

In a large bowl, beat together the sweetened condensed milk and water until well combined – about 1 minute. Add the pudding mix and beat well – about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
Dessert can either be made in individual portions or in a large glass bowl with 4-5 quart capacity (a 9×13 baking dish also works).
To assemble dessert, arrange 1/3 of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer 1/3 of the bananas, and 1/3 of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours – or up to 8 hours, no longer (because bananas will start to brown.

Keyword banana pudding, bananas, dessert, nilla wafers, simple, whipped cream

so easy, ben & jerry’s recipe for homemade strawberry ice cream

August 26, 2021 by Becky Spoon

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This Ben & Jerry’s homemade strawberry ice cream recipe is not only beyond delicious, but it’s so easy. I did add extra strawberries, but I did make their recipe and just added my tweaks. Mainly I added a strawberry puree into the cream base, then added sliced strawberries in the last few minutes of freezing it. The extra puree is that I absolutely love fresh strawberries that I sprinkle with salt and a squeeze of lemon juice. After they sit for maybe 30 minutes, or come to room temperature, I use an emulsion blender to roughly puree them because I still want some chunks even in the puree.

Just look at the lusciousness! I love to make homemade ice cream. I use my Kitchenaid mixer that has an ice cream attachment. I keep looking for counter top ice cream makers but haven’t ran across one I’ve wanted to purchase yet. This is a link for my attachment which has been my standby for so many years. https://amzn.to/2WtC3bF.

Then I use this attachment for making ice cream. https://amzn.to/3gE7gzE

so easy, ben & jerry’s recipe for homemade strawberry ice cream

The base of this ice cream can be used to make other fresh fruit ice creams. I made peach ice cream the other day and it was so good. Peach and strawberry are my favorite fruit ice creams. I do have a chocolate ice cream recipe on the blog, here is that recipe: awesome homemade ben and jerry’s chocolate ice cream.

The sweet cream base for this recipe is 4 ingre4dients:

Eggs
Sugar
Heavy Cream
Milk

so easy, ben & jerry’s recipe for homemade strawberry ice cream

I think you’ll love this ice cream as much as I did!

so easy, ben & jerry’s recipe for homemade strawberry ice cream

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Course Dessert

Cuisine American

Equipment

Ice Cream Maker

Ingredients

1 1/2 pints fresh strawberries, hulled and sliced
2/3 cup sugar
tablespoon lemon juice

For the Sweet Cream Base

2 large eggs
3/4 cups sugar
2 cups heavy cream
1 cup milk

Instructions

Combine 1/2 pint of the sliced strawberries, 1/3 cup sugar and lemon juice in a bowl. Cover and refrigerate for at least an hour.

For the Sweet Cream Base

Puree the remaining 1 pint strawberries with 1/3 cup sugar. I use an immersion blender. You want your puree to be a little chunky so the hand held blender works well, If you use a blender or food processor, just pulse them.
Whisk the eggs in a stand mixer or mixer until light and fluffy, a couple of minutes. Whisk in the sugar a little at a time. Continue whisking until completely blended. Pour in the cream, milk and the strawberry puree. I cover and allow the mixture to chill completely in the refrigerator.
Transfer the mixture to an ice cream maker. Freeze according to the ice cream maker instructions. Remove the remaining 1/2 pint strawberries and mash them a little leaving them chunky. When the ice cream is almost frozen, add the remaining strawberries and continue to freeze.
Store in the freezer in am airtight container! Enjoy!

Keyword homemade, homemade ice cream, homemade strawberry ice cream, ice cream, strawberry

the best – aunt donna lou’s decadent chocolate meringue pie.

September 1, 2020 by Becky Spoon

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Aunt Donna Lou's decadent chocolate meringue pie — Aunt Donna Lou’s decadent chocolate meringue pie

Just look at this decadent chocolate meringue pie! This pie is amazingly simple and so chocolatey. I really have never been a big sweet eater until I got older and I haven’t made a lot of desserts. I find them kind of tedious, having to make everything exact, but a pie like this is well worth the trouble.

I grew up in an amazing time of America. We spent time with family. Just not immediate family but with cousins, aunts and uncles, and of course our grand parents. One thing I always loved were the family reunions. There would be loads of food and without fail, there would be a chocolate pie, actually probably several. My sisters make pies much better than I, one in particular specializes in cream pies with meringue because they are a favorite of her husband.

This custard is a little different than I’ve made before. You blend sugar, flour, a little salt and the chocolate, then add boiling water, whisking constantly to prevent lumping. Then I temper the eggs and add to the mixture, then cook until the custard has thickened.

This recipe uses cocoa powder and I like to use a really good cocoa powder. One of my favorites is Ghirardelli Cocoa Powder. https://amzn.to/2ERSXaC

the best – aunt donna lou’s decadent chocolate meringue pie.

I have to admit I didn’t cook my chocolate long enough to thicken a little more, but I’m telling you this chocolate pudding in this pie is amazing. I sure don’t mind eating it with a spoon!! The meringue is just icing on the cake, well you know what I mean. If you like chocolate as much as I do, try this chocolate recipe https://the2spoons.com/love-%f0%9f%92%95-chocolate-peanut-butter-pie/.

This pie is so delicious!!! Ok, here’s the new recipe for my Aunt’s recipe! Hope you make it.

Chocolate Meringue Pie

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Course Dessert

Cuisine American

Ingredients

For the Custard (for 2 pies or one deep dish pie pan)

2 cups granulated sugar
2/3 cup flour
pinch of salt
1/2 cup cocoa
6 yolks, reserve the whites for the meringue
2 cups boiling water
1 tbsp butter

For the Meringue

6 room temperature egg whites
1/2 cup sugar
1/4 tsp vanilla

Instructions

Prebake your preferred crust at 425 degrees. I prick the crust with a fork, add parchment paper and pie weights. Cook for 10-12 minutes until browned. I used a store bought Pillsbury pie crust that worked perfectly.
Combine the sugar, flour, salt and cocoa in a sauce pan. Bring water to a boil and while whisking, add to the dry ingredients, continuing to whisk to prevent lumps.
Temper the eggs by adding a little of the hot pudding to them and combining, then add to the custard. Continue to cook until thick. Remove from the heat and add the butter. I refrigerated mine before adding to the cooled crust.
Beat the egg whites, while adding a little sugar at a time, along with the vanilla until stiff peaks form.
Spread on the pie and bake for a few minutes at 450 degrees until lightly browned. Cool before cutting.

Keyword apple pie, chocolate, chocolate merignue pie, cocolate pie, dessert, merignue

lovely french apple cake.

March 18, 2020 by Becky Spoon

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I made this french apple cake before the pandemic crisis began. I never got around to posting it. Lately, I’ve been trying to post recipes that will help you cook from your pantry and with limited supplies from the grocery store. I wasn’t going to post this but after I saw all the produce and fresh vegetables that are at the grocery store I decided I would. So many apples!

There is only 2/3 cups of flour in this recipe, so most of this recipe is apples, which are good for you. This would be a delicious treat for your kids that are having to stay home. Better yet, make it with them. It’s an easy recipe that comes together fast.

lovely french apple cake.

I used a 9 inch springform pan for this cake. I like to use a nonstick springform pan. Even though it is nonstick, you are going to coat the pan with butter and dust with flour like you would any other cake pan. This is the springform pan I use: https://amzn.to/2Qpf7UV

I use these pans for cheesecake and they are the best!

Want another easy dessert? https://the2spoons.com/delicious-cherry-pie/

Here’s the French Apple Cake recipe! Enjoy!

French Apple Cake

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Course Dessert

Cuisine French

Servings 8 servings

Ingredients

8 tbsp butter, plus more for pan
1/4 tsp ground allspice
1 1/2 lbs granny smith apples, cored and cut into 1/4 inch slices
1 lb golden delicious apples, peeled, cored and cut into 1/4
**Note – If you can only find granny smith apples that is fine. Any apple that you would use in baking should be fine.
12 tbsp white sugar, divided
1/2 tsp kosher salt
2 tbsp brandy (substitute apple juice if you don't have, or apple cider vinegar)
2/3 cup all purpose flour, plus more for the pan
1 tsp baking powder
2 large eggs
2 tsp vanilla extract

Instructions

Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes.
Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter.
Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.
Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

Keyword apples, cake, dessert, french, french apple cake

delicious fresh berry crisp.

May 21, 2019 by Becky Spoon

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This fresh berry crisp is an absolute favorite of mine. Mostly berries, I also had fresh Texas peaches to go along with strawberries, blueberries and raspberries. I needed to do something with this fruit and this is the perfect dish.

Just look at all of this fresh fruit!

delicious fresh berry crisp.

A crisp is so easy. I used fresh orange juice and orange zest along with a corn starch slurry for the base. Then I combined flour, sugar, oats and butter with my mixer and topped this delicious fruit. Then baked until golden brown on top.

I baked this in an oblong white dish that is one of my favorites. I love white dishes because your food just looks so much better in a white dish. Gray is also a favorite, but white works with almost everything. Here’s a similar dish to the one I used: https://amzn.to/3fm2HXj

Something else I used in this recipe is the 8 cup batter bowl with a lid. I actually have had this for many years that I got from Pampered Chef. I love it. You can mix things ahead of time and store in the refrigerator with the lid. Here is a similar bowl https://amzn.to/3fqzGJY

I made my no-churn vanilla ice cream to top it with which is perfection. Oh, yum! You have to try the ice cream! Here’s the link: https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

You probably have your own recipe, here’s mine!! Hope you like it!

Fresh Berry Crisp

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Prep Time 15

Course Dessert

Cuisine American

Ingredients

6 cups fresh strawberries, thick sliced
2 cups fresh blueberries
1 1/2 cups granulated sugar, divided
1 1/2 tsp orange zest
1 tbsp cornstarch
1 cup all purpose flour
1/2 cup light brown sugar, slightly packed
1/2 tsp salt
1 cup quick cooking oats, not instant
12 tbsp unsalted butter, diced

Instructions

Preheat the oven to 350 degrees
For the fruit, toss the blueberries and strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into a buttered 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.
For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 3/4 cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 50 minutes to 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Notes

I started checking the doneness of the crisp about 30 to 40 minutes in because fresh fruit cooks faster. It is done when bubbling and the top is golden brown.

Keyword blueberries, fresh berries, fresh berry crisp, fresh fruit, oatmeal topping, peaches, raspberries, strawberries