Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
Christina’s blog, Mis-Cakes Oven Adventures, has recipes to satisfy all of my sweet-food obsessions:
- Root Beer Sugar Cookies for my root-beer-collecting self.
- Chocolate Chip Cookie Cinnamon Rolls with Brown Sugar Malted Glaze, because I can never have enough recipes involving cookie dough.
- Strawberry Pudding in Sugar Cookie Cups for the times all I crave is fruity-ness.
- Maple Bacon Pancake Cupcakes = Mmmm bacon in dessert.
- And last but not least Funfetti Cake with Marshmallow Frosting. You all know how my love for Funfetti rivals peanut butter.
Speaking of peanut butter, Christina is here today sharing yet another recipe which makes my taste buds happy just from the sight of it. And yes it involves peanut butter!
One year ago: Parmesan-Roasted Broccoli
Hi The Spiffy Cookie readers, I’m Christina from Mis-Cakes Oven Adventures. My blog is all about sweet treats made from scratch. I love cookies, sprinkles and well, let’s just be honest pretty much anything with sugar and butter. Erin is off enjoying the world so I thought I would bring you a treat from my part of the world. A Canadian treat… with a twist.
I got this awesome idea of making my own peanut butter using honey roasted peanuts from Kevin and Amanda. If you have a food processor you can make your own peanut butter. Ingredients: Peanuts. I have no idea what took me so long to do it but it’s fabulous!!!
So I made these honey roasted peanut butter and then I needed to do something with it. I know Erin and I both love peanut butter so it was only natural to use this fancy peanut butter for my guest post. I thought Butter Tarts with honey roasted peanut butter… um YES.
These are fabulous and super easy. I did make my own pie crust but you can totally use premade tart shells or cut a premade pie crust. The top is slightly crunchy while the inside just melts in your mouth. I added a sprinkle of sea salt on the top which just helps make the peanut butter flavor shine even more. These would be great with a drizzle of chocolate or a dusting of icing sugar.
Honey Roasted Peanut Butter Tarts Recipe – makes 12
1/4 c honey roasted peanut butter
1/3 c light corn syrup
1/4 c granulated sugar
1/2 tsp vanilla extract
sea salt for sprinkling
1 single pie crust – I used my fav recipe here
To make honey roasted peanut butter
Place about 1/2-3/4 c of honey roasted peanut butter in your food processor. Turn it on to med-high speed for about 4-5 minutes until smooth. I scraped down the processor a couple times. (Yes, that is it)
Preheat oven to 400 F. Place your oven rack in the second position above the bottom, one down from the middle.
In a large bowl add corn syrup, honey roasted peanut butter, sugar, vanilla and eggs. Stir until well mixed and smooth. Set aside.
Spray 12 muffin tins with non-stick spray. Take your favorite pie crust and cut 3 1/2 inch circles. Push dough into the bottom of your muffin tins and about 1/3 up the sides.
Divide peanut butter mixture between cups evenly.
Place in the oven for 12-15 minutes, until the mixtures bubbles up and is browned. The middle will sink as they cool. Sprinkle with sea salt.
Place on a cooling rack to cool. Serve warm or cold. Store in an airtight container for 2-3 days.
Recipe – adapted from Kraft Canada
Honey Roasted Peanut Butter from – Kevin and Amanda
I am seriously living in the holidays-recently-past. I promise we will get into Easter things soon, but for now let’s discuss this pie I made for Pi(e) Day. I didn’t post this recipe on the actual day since I had more important things to talk about on March 14th, but this pie still spent lots of time in my belly that day.
After trying Little Bitty Bakes’ funfettinutter sandwich I fell in love with the combination. How did I not think of this sooner? It’s two of my favorite things all in one – funfetti cake batter and peanut butter! And I don’t plan on getting tired of it anytime soon (consider this your warning). I wanted to see what other creations I could make out of this duo and the first thing that came to mind was a layer pie, similar to the chocolate chip-peanut butter layer pie. The Funfetti flavors actually came out stronger than the peanut butter but I still loved this pie down to the very last bite. But I am curious how it would taste if I used a creamier peanut butter layer such as seen in my peanut butter pie.
What other ways do you think I should combine Funfetti and peanut butter?
One year ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
FUNFETTI-PEANUT BUTTER LAYER PIE
1/2 cup unsalted butter, softened
1/2 cup white sugar
1-1/2 cups all-purpose flour
1 cup white cake mix
1 tsp vanilla extract
1/8 tsp salt
1/3 cup milk
2 Tbsp sprinkles, plus more for garnish
1/2 recipe pie crust, or 1 refrigerated pie crust
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 square vanilla candy coating (bark), melted
- Heat oven to 350 degrees with racks placed on the bottom and middle.
- In medium bowl, beat together butter and sugar using an electric mixer until combined. Add flour, cake mix, salt, and vanilla and mix thoroughly. Add milk until incorporated. Mix in sprinkles by hand. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan (I actually used a tart pan). Spoon in the cake batter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough into a 9 inch circle, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Allow to cool completely.
- Drizzle melted chocolate over the top, garnish with more sprinkles, and then refrigerate. Serve chilled or at room temperature.
I hope you all are having a wonderful day (or had since I hope you are not catching up on your Google reader when you should be spending time with your family). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today, and ate it last night. Apparently this pie looked too good to not eat immediately upon my arrival after a 10 hour drive.
They really didn’t have to convince me to dig into pie a day early. Especially since I had baked it that morning and there was ice cream to put on top, yummy!
BTW, if you do not own an apple peeler/corer/slicer and a silicone pie shield, I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!
One year ago: Cranberry Sauce
APPLE BLACKBERRY PIE
2 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp ground cinnamon
2/3 cup cold butter, cubed
4 to 6 Tbsp cold water
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 tsp cornstarch
1 tsp ground cinnamon
1 tsp ground nutmeg
1 egg + 1 tsp milk, beaten
1 tsp cinnamon-sugar (optional)
- Preheat oven to 450 degrees.
- In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge. (To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.)
- In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry*. Add decorative cutouts if desired. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
- Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
*I made a lattice top
**Or a silicone pie crust shield
Source: Adapted slightly from Taste of Home
Do you know what “stone fruit” means? Because I sure didn’t until a few weeks ago. I had never even heard of the term “stone fruit” let alone knew what it meant and now here I am posting about making something with said fruit.
Oh, and I used all yellow stone fruits, to continue my current yellow fruit obsession. Peach, yellow plum, and yellow (Rainier) cherries. I can’t take credit for the fruit combination (Audra at The Baker Chick), but what a flavor combination it was! A wonderful explosion on my taste buds. Can it be stone fruit season all year long? Please?
I really enjoyed the ease of using a pre-made crust, although next time I will make it with a less puffier kind. I enjoyed the flaky texture, but wish it weren’t so puffy. (Who knew that PUFF pastry gets puffy?) Although they actually remind me of the apple hand pies (sans apples) you can get at McDonald’s. But better. And bigger. Did I mention better?
STONE FRUIT HAND PIES
Makes 6 hand pies
2 Tbsp cornstarch + 2 Tbsp cold water
1 peach, pitted and cut into chunks
1 yellow plum, pitted and cut into chunks
6 Rainier cherries, stemmed, pitted and quartered
Juice of 1 lemon
1/2 cup sugar + more for sprinkling
1 box frozen puff pastry, defrosted in fridge
1 egg + 1 Tbsp warm water, beaten
- Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
- Combine the fruit, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil briefly. Remove from heat and let cool while you prepare the pastry.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into three equal sized rectangles*. Place on prepared baking sheet.
- Divide the fruit mixture onto each half of the pastries. Carefully fold over pastry and pinch all edges together well**. Make three small slits into the top of each. Brush the egg mixture on each pie. Sprinkle sugar over each.
- Bake for 30 minutes or until golden brown.
*I cut mine along the seams of the dough. Worked great!
**A fork works great
Although I have never met Jennie of In Jennie’s Kitchen, her post about the unexpected passing of her husband on Sunday hit my heart. Sometimes we forget how important a single day or moment can be. In response to those offering support, she requested that everyone make a peanut butter pie to share with loved ones on Friday – today. I could not deny such a simple request with a wonderful meaning.
This pie will be shared both physically and virtually with my family and friends who whether near or far are very much loved. For those who live in Memphis with me, consider this a warning for when I smash pie into your face and then bear-hug you.
Want more peanut butter pie?
- Cookies and Cream Peanut Butter Pie
- Chocolate Chip-Peanut Butter Layer Pie
- Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
2 cups broken salted pretzel sticks
1/4 cup brown sugar
6 Tbsp unsalted butter, melted
1 cup creamy peanut butter
1-8 oz pkg. reduced fat cream cheese, softened
1/2 cup brown sugar
2 cups heavy cream
1 tsp vanilla extract
Handful of dry roasted peanuts, chopped
1 oz. semisweet chocolate chips
2 Tbsp creamy peanut butter
- To make the crust, preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, and 1/4 cup brown sugar. Transfer to a bowl, then stir in the melted butter.
- Press evenly over the bottom and up the sides of a 9-inch pie pan. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
- To make the filling, beat together 1 cup peanut butter, cream cheese and brown sugar in large bowl with an electric mixer on medium, until well combined.
- Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
- To top, sprinkle with chopped peanuts. Put chocolate and peanut butter in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth.
- Transfer to a resealable plastic bag and snip a tiny bit off the corner*. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Refrigerate until ready to serve.
* I actually used a squeeze bottle.
Do you ever have a random assortment of fruit without purpose? Neither do I. It gets eaten raw before it can ever aspire to be transformed. But somehow it finally happened to me. Since I was about to leave for a wedding in Rochester, NY I didn’t want the plentiful amount of fruit I had just purchased to go to waste. I could’ve thrown them into the freezer for a great smoothie later, but decided to bake up a quick crumble instead. I think you can get away with any fruit combination you prefer/have lying around, but I ended up with a strawberry mango crumble. <3
3 cups fresh fruit
3/4 cup of flour
1/3 cup + 3 Tbsp sugar, divided
1/3 cup brown sugar
1/4 tsp cinnamon
1/8 tsp sea salt
6 Tbsp butter, cold
- Preheat oven to 350 degrees.
- Place fruit in six 4-inch oven-safe ramekins. In a small bowl, mix together dry ingredients with a fork. Using the fork, cut up butter. Put the butter in the bowl with the dry ingredients and begin to incorporate by cutting the butter into the flour mixture. Continue until the butter is the size of peas. Use your hands to crumble the ingredients together. Crumble over the fruit. Sprinkle the remaining tablespoons of the sugar over the crumbles.
- Place ramekins on a cookie sheet and bake for 20-25 minutes. Allow to cool slightly before serving. Great with ice cream.
Source: Adapted from Everyday Occasions
Obviously while in Florida last weekend I got my hands on some key lime pie. But I failed to continue the dessert segment of my vacation when it came to getting a slice of banana foster pie. I saw it on the menu of the restaurant called Acme one evening, and was saving a portion of my belly for it. But when it came time to order dessert, the waitress informed us that they ran out. The horror! And of course no other restaurant in the vicinity carried the pie.
But here I am to rescue my unsatisfied craving, in my own kitchen! And I even got to have it for Breakfast, double awesome. Although absolutely delicious, unfortunately my pie was a constructive disaster. It looked so pretty with the whipped cream on top with the little sprinkles of cinnamon.
Then I cut it, and it turned into banana foster pudding. How does one solve this unsightly (yet delicious) mess?
Oh yea that’s right, eat it all – disposing of the evidence O:-).
Either “chill” meant put it in the freezer instead of the fridge, or I didn’t cook the cream filling enough. Oh well, I still look forward to another slice.
1-1/4 cup graham cracker crumbs
1/4 cup dark brown sugar
1/4 cup unsalted butter, melted
3 Tbsp unsalted butter
1/3 cup dark brown sugar, loosely packed
2 Tbsp cream
2 Tbsp dark rum
2-3 bananas sliced (enough to cover bottom of pie)
2-1/2 cups milk, 2% or higher
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp cinnamon
1/4 tsp all-spice
1/8 tsp salt
1 vanilla bean, scraped
2 eggs + 1 yolk
2 Tbsp unsalted butter
1/2 tsp dry gelatin
1 Tbsp water, room temperature
2 cups heavy cream
1 tsp vanilla extract
2 Tbsp sugar
Cinnamon for dusting
- Heat the oven to 350 degrees.
- In a bowl mix the brown sugar, graham cracker crumbs and melted butter until well mixed. Pour into a 9″ pie plate and press it evenly into the pan. Bake for 10 minutes. Allow to cool while you prepare the caramel.
- In a small skillet melt the butter and brown sugar over medium low heat. Allow it to come to a boil, turn the heat down to low and cook for 30 seconds. Remove the pan from the heat and stir in the cream and rum. Allow to cool slightly.
- Slice two to three bananas and layer the slices on the bottom of the pie crust. Pour the caramel evenly over the bananas. Allow to cool at room temperature while you prepare the custard.
- In a heavy saucepan combine the sugar, cornstarch, salt, vanilla bean scrapings, and spices. Pour over the milk and mix well. In a separate bowl mix the eggs and egg yolk well. Pour it into the milk mixture and whisk until well combined. Cook over medium heat until the mixture comes to a simmer. Cook for 30 seconds then remove from heat. Whisk in the butter.
- Pour the custard over the bananas and caramel. Cover with plastic wrap, making sure it is pressed directly against the custard to prevent a skin from forming. Chill for at least four hours, but overnight is better.
- To finish the pie mix the dry gelatin with the water in a small microwave save bowl. Allow to bloom for two minutes. Once bloomed, heat in the microwave for 10 seconds. Stir and allow to come to room temperature.
- In a large bowl add the cream. Mix on medium speed until it begins to develop large bubbles. Add the vanilla and increase the speed to medium high. Add the sugar and the cooled gelatin. Increase the speed to high and beat until it thickens and holds soft peaks. Spread the cream over the cooled pie and dust with cinnamon. Chill for thirty minutes before slicing and serving.
- Watch it disappear!
Source: Adapted slightly from Evil Shenanigans