Somebody had a birthday last week!
Yep. I’m a whole year older – and I’m sure much wiser. Ha!
For years we’ve celebrated my birthday with a decadent chocolate cheese cake pie that I painstakingly copied from a Debbie Fields cooking show on PBS.
But this year it was time for a change. After all – at my age – it could be dangerous to get in a rut! 😉
So Dagmar and I started brainstorming. We started with an Oreo cookie crust and topped it with a super rich chocolate filling. Then in a burst of genius, she covered the entire thing with a delicious peanut butter whipped cream. (And I do mean delicious! Trust me – that stuff is crazy good!)
It was delectable! Perfection on a plate.
Chocolate Peanut Butter Pie
1-1/2 cups finely crushed Oreo cookies
3 Tablespoons melted butter
2 cups dark chocolate chips
1/2 cup half and half
1/2 teaspoon vanilla
1 tub whipped topping
1/2 cup peanut butter
In a mixing bowl, combine the Oreo cookie crumbs and the butter. Press into a 9 inch pie pan and refrigerate while you make the filling.
Place dark chocolate chips and half & half in a double broiler and melt. When melted and smooth, stir in the vanilla.
Carefully pour over the Oreo cookie crust and refrigerate until set.
Before serving, combine the peanut butter and softened whipped topping. Spread it over the cooled filling and top with shaved chocolate.
Hide any left-overs in the back of the refrigerator and just hope that you can get to them before your children!
I’ve linked this post with Tasty Tuesday on Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed with Grace.
Oh dear…the Chocolate Lady has been experimenting… again!
This time I was attempting to duplicate an Ice Cream Cake at Dairy Queen.
They look so simple – layers of cake followed by layers of ice cream – right?!
I can do that – right?!
Well – maybe not.
It sure tasted wonderful – but it didn’t look nearly as nice as the ones on TV!
I started with an Oreo cookie crust in the bottom of a springform pan.
When that cooled, I added a layer of softened chocolate ice cream and put the pan in the freezer. An hour later I added a layer of softened vanilla ice cream and refroze the pan.
I repeated this 2 more times until I got to the top of the springform pan.
I should have stopped there and just frosted it with Cool Whip – but no – I had to get creative.
I whipped up a chocolate sauce recipe – thinking that it would be the perfect topping. It tasted wonderful as I licked the spoon – but when I went to put it on the cake it became a gloppy mess! It never stuck to the top of the ice cream and slip off in little piles.
I refroze it thinking (alright – hoping!) that it would stick. But alas – it didn’t work. The chocolate glaze remained a mud slick.
To serve the cake, I removed the side of the springform pan and cut the cake into wedges – then carefully pressed the chocolate glaze on the top before plating.
Everything tasted wonderful – you just had to overlook the fingerprints in the chocolate mud slide!
When the Chocolate Lady makes this dessert again – I will frost it with Cool Whip and make cute chocolate drizzles on the top with fudge sauce from a jar!
I may even get adventurous and trade out the ice cream flavors – wouldn’t a layer of coffee ice cream be delish with the chocolate? Or maybe a strawberry layer?
I sure do love to experiment – especially when it involves chocolate!
I love having my kids in the kitchen with me – especially when we create! Buddy was called upon to help me come up with a dessert using some really ripe bananas.
Not only was the dessert a hit – but he also wrote this blog post to practice writing and his keyboarding skills for school. Now that’s what I call a win-win!
Hi! I’m Buddy. I’m 8.
I like to make dessert. This one was kind of easy.
First you smush 1 sleeve of Oreo cookies. Mix it with 1/4 cup of melted margarine or butter and push it (with your hands or a fork or both!) over the bottom and up the sides of a pie pan. You don’t have to push it up all the way to the top.
Put the crust in the microwave on high for 2 minutes, take it out and let it cool.
Mix one big package of Jell-O Instant Vanilla Chocolate Chip pudding and pie filling (3.91 ounces) with 1 3/4 cups cold milk. Set aside.
Slice 2 bananas and put them in the crust. (You can cut the banana’s in the pan or you can cut them on a cutting board and put them in the crust.)
Then you pour the pudding over the bananas and spread it all over them so that none of the bananas are showing. Put the pie in the refrigerator and that’s it!
We had my pie for dessert on Sunday and everybody loved it!
I hope you like it, too!
An intense chocolate craving sent me to the recipe file this week. I was hungry for something smooth, rich and full of chocolate.
I discovered this pie recipe that I had copied some time ago and never made. Since it didn’t need to be baked or even cooked, I knew I had a winner!
Chocolate Truffle Pie
Melt in microwave: 2 cups semi-sweet chocolate chips, 1/2 cup cream.
Cool to room temperature and add 1/4 cup powdered sugar and 1 Tbsp. vanilla.
Beat 1 cup of whipping cream until soft peaks form. Slowly fold in the cooled chocolate mixture.
Spoon into a chocolate cookie crust ( Mix 1 1/2 cup of Oreo cookie crumbs with 1/4 cup of melted butter. Press into bottom and sides of pie pan.) Refrigerate for at least 3 hours. Garnish with whipped cream.
I took a short cut and used Cool Whip for the whipped cream and it worked great!
It was just what I was craving, smooth, cool, creamy, rich and of course, full of chocolate! Yum!