CHOCOLATE PEANUT BUTTER PIE

 I think I have finally found a comparable Chocolate Peanut Butter Pie as with a local cafe that we eat at often serves. They chop up some Reese's peanut butter candy and places around the crust edge.

Friend Fran has started back hosting our quilters canasta group after dealing with some health issues. Since I have always made the dessert for her to serve us, that means I had the opportunity to make something truly awesome again for us to enjoy.

And I scored a big hit with this truly awesome Chocolate Peanut Butter Pie. I found the recipe in my The Best of Mennonite Fellowship Meals cookbook by Phyllis Pellman Good and Louise Stoltzfus. Winnifred Wall from Freeman, South Dakota made a Peanut Butter Delight in a 9 x 13 - inch pan but I made a few changes and ended up with two 9 - inch pies. I served one and froze the other one. I also used Zero sugar products when I could and 1/3 less fat Neufchatel cheese. I do this often with great results.

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CHOCOLATE PEANUT BUTTER PIE

1/2    cup peanut butter

8       ounces cream cheese, room temperature

1        cup powdered sugar

1        cup whipped topping from an 8 - ounce carton

2      small packages of instant chocolate fudge or chocolate pudding + 1-3/4 cup milk for each package

1        cup of whipped topping for topping, if using

2       pie crust (9-inch baked or graham cracker crumb crust)

If using a regular pie crust, bake as directed and allow to cool.

 

Cream together the peanut butter and cream cheese

until smooth.

Add the powdered sugar and

mix together.

Fold in the cup of whipped topping.

Divide the mixture evenly and spread over the crust using.

Set aside.

Prepare the pudding mixes in separate bowls using 1-3/4 cup milk. Whisk until pudding thickens.

Top the creamed cheese mixture in each pie with a pudding.

Cover and refrigerate to firm up. I refrigerated mine overnight.

When ready to serve, top with the rest of the whipped topping.

I ended up freezing the one using the graham cracker crumbs. I covered it with the plastic lid that comes with the crust and closed it down all the way around. Then I wrapped the pie with two pieces of foil. It fit in a gallon freezer bag so I did that next. When I am ready to eat it, I will remove it from the freezer the night before and place in the refrigerator. I may or may not top it with whipped cream. I made one pie using a Zero sugar chocolate fudge instant pudding mix and then a Zero sugar chocolate instant pudding mix for the second one. We loved the chocolate fudge one so I hope we like the chocolate one too.

 

MINCEMEAT COOKIES

 Mincemeat is one of those food items that is  misunderstood by so many. It dates back to the 1400's in England and did originally contain meat. Now though it contains no meat but instead includes finely chopped dried fruits like apples,  raisins, currants, etc. 

My mother liked to make a mincemeat pie at Thanksgiving or Christmas. She ate more of it than anyone else, but it was really good. 

Last week Cafe Treats Baker Dorene made some mincemeat cookies that I couldn't eat just one of. Some people hesitated selecting one but that was because of the misunderstanding of "mincemeat". After I told them what was in them, they would chose one. They were all gone by the end of the worship services so I didn't get to enjoy a third one. I definitely need to make some for us.

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MINCEMEAT COOKIES

3-1/4   cups flour

1/4       teaspoon salt

1           teaspoon baking soda

1           cup butter

1-1/2    cups brown sugar

3          eggs, well beaten

1-1/2    cups mincemeat

Preheat the oven to 400 degrees F. Grease cookie sheets or line with parchment paper. Set aside.

Sift together the flour, salt, and baking soda. Set aside.

Cream butter and brown sugar until fluffy.

Add the well-beaten eggs to the creamed mixture and beat until smooth.

Stir in the mincemeat.

Gradually add the flour mixture.

Drop by a full teaspoonful and place 2 inches apart on cookie sheet and bake for 12 minutes.

Separate with wax paper to store or freeze.

PUMPKIN SNICKERDOODLE SCONES

 I love scones. Almost as much as I love biscuits. Probably if I didn't have my own recipe for Buttermilk Biscuits, I could say I love scones more.

I think my all-time favorite scone is a scone we ate on Prince Edward Island at the House of Green Gables Farm. It was an orange, cranberry scone. It was just about perfect. This Pumpkin Snickerdoodle Scone though comes in second and since I don't have the recipe for the scone I got in Canada, that moves the pumpkin one to the top of scones.

You can find my one attempt to duplicate the Green Gables scone HERE,  but this winter hopefully I can try some more recipes for them. I do have plenty of cranberries frozen. Stay tuned ...

I plan to make this Pumpkin Snickerdoodle Scone recipe but cut the dough into small circles instead of the 8 wedges for the Cafe Treats. I was going to do it this past Saturday, but I stayed so busy all day and then was too tired to make them in the evening. I think they will be a big hit with the Cafe Treats patrons.

The first one we ate, I cut in half for Wayne and me to share . We had had our breakfast and didn't feel that hungry. We were also expecting someone who was dropping by for us to sign some papers. As soon as he left, Wayne said he thought he would eat another scone that it tasted pretty good. I laughed and told him I was going to eat another one also. They were whole.

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PUMPKIN SNICKERDOODLE SCONES

2     cups flour

1/2  cup sugar

1      tablespoon baking powder

1/2  teaspoon salt

1      teaspoon cinnamon

1/2  teaspoon nutmeg

1/2  cup (1 stick) cold butter, cut into small pieces

3/4 cup pumpkin puree

1      large egg

1      teaspoon vanilla

Cinnamon Sugar (1/4 cup sugar + 1 teaspoon cinnamon)

Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper. Set aside.

In a large bowl add the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. 

Slice the butter into thin slices and break apart before adding to the dry ingredients. I do about 1/4 of the stick of butter at a time.

Cut into dry ingredients to reduce the size of the butter "chips". After I had the whole stick cut in,

I used my fingers to break up the bigger pieces of butter. It's okay if some of the pieces are a little bigger. (You can see in my picture before I cut them into 8 wedges.)

In a smaller bowl, add the pumpkin, egg, and vanilla and whisk together until well combined.

Add the wet mixture to the dry ingredients working with a spatula and

then your hands to incorporate all of the dry mixture.

It took a bit to do this, but when it all came together it was perfect. I kneaded it a few time as you would bread dough but didn't take a picture of the circle I made.

Form a circle 1 inch thick on a lightly floured surface. 

Place the wedges on the prepared cookie sheet and then

sprinkle the wedges with the cinnamon sugar mixture.

Bake for about 20 minutes or until golden brown and baked.

 Cool a few minutes before enjoying.

BANANA CHOCOLATE CHIP MUFFINS

 

I had promised Friend Jamie I would make her a pumpkin quick bread a couple of weeks ago when we picked up 2 dozen fresh eggs from her. I didn't have any chocolate chip cookies for hubby Martin, but we brought him an iron skillet we bought at an estate sale. Well, one week passed and then another and I had not made anything close to a pumpkin quick bread for her. 

Then Saturday I decided to make her something with bananas. I know banana and pumpkin are totally a different taste, but banana bread is her favorite so I felt she would be happy with the "tiny" substitution.

I had a couple of recipes I considered using, but they called for bran and I didn't know if she would like that addition. When I make chocolate chip cookies for Martin in return for the eggs, he wants plain chocolate chip cookies with no usually additives like oatmeal, nuts, etc. So I decided to use a recipe from The Heartstone Inn, a B & B in Eureka Springs, AR cookbook that I have had success with several other recipes.

The recipe was so quick and easy to make without messing up too many dishes to have to wash. I like recipes that I can mix with just a spoon, or spatula, or the like. I always think of my grandmother for some reason. She would tell me if you changed directions when you were stirring the ingredients, it would mess up the pie or whatever she was making.  Crazy has that sounds, I am so glad I remember her telling me that.

I have often said that I often like just a little bit of sweet and that is why I make cookies. Well, making mini-muffins has almost replaced making mini-loaves. A mini-muffin is just the right amount in three or four bites.

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BANANA CHOCOLATE CHIP MUFFINS

1-1/2   cups *sifted flour

2         teaspoons baking powder

1/4      teaspoon baking soda

1          cup mashed ripe bananas (2 to 3 bananas)

1          egg, beaten

1/3      cup oil

3/4     teaspoon salt

1/2      cup sugar

1         cup chocolate chips

Preheat the oven to 400 degrees F. Spray or grease muffin pans. (I made 5 jumbo muffins one time and then 34 mini-muffins with the second batch.)

*Sifted flour means to measure flour and then sift it. Then remeasure it. You will notice you use less flour. 

Sift together the measured flour, baking powder, and baking soda into a large bowl.

In a smaller bowl, add the mashed banana, beaten egg, oil, salt, and sugar.

Stir with a spoon or fork to blend well. 

Add the wet mixture to the dry mixture and stir with a spatula just til combined.

Fold in the chocolate chips. (I used Mint Fudge Baking Chips for the jumbo muffins.)

Divide the batter evenly in the muffin tins. The first time I made these I made 5 jumbo muffins. I had hoped to get 6 but decided I didn't have enough batter in the cups as I wanted the muffins to peak over the top when baked.

I came up short with the mini-muffins the second time by two mini-muffins so I added a little water to those cups so the muffins would bake evenly. I used my Pioneer Woman tablespoon cookie scoop to measure for each mini-muffin. This is the perfect amount. It is just a tad more than 1 tablespoon.

Bake the jumbo muffins about 25 minutes. Start checking after 20 minutes for doneness by either pressing lightly to the center or insert a toothpick in the center.

I baked the mini-muffins for 12 minutes.

Allow to cool briefly and then remove to cool on a wire rack. I used a knife to help in removing the jumbo muffins. If a chip sticks to the pan, you can remove it with the knife and just press it in the hole where it had been.

BANANA BRAN MUFFINS

 

When I was recently invited to a Fall Ladies' Tea and asked to bring banana nut muffins (6 jumbo muffins or 18 mini-muffins), I made it an opportunity to try a new recipe to share here in my blog. I pulled out two cookbooks - one from an inn and the other one a Muffins & Quick Breads from Williams-Sonoma Kitchen Library. I knew either one should offer a recipe for an amazing banana nut muffin and I wasn't disappointed.

It isn't often that I bake adding nuts to the recipe since I am usually baking for the Cafe Treats at church and it is a nut-free zone. The nuts really do add a nice touch to the muffin. 

The recipe made three dozen mini-muffins so I took 18 to the tea and brought a few back home. I realized I would never get them eaten quickly so instead of freezing some, I took them to the Blankets of Hope meeting yesterday and shared them with the group. They really enjoyed them also. I plan to make some more for the Cafe Treats but will leave out the walnuts. They worked fine without the paper liners.

I guess I got detracted toward the end and forgot to take pictures. Fortunately I still had a few I had not eaten to get a picture of the finished muffin to share with you.

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BANANA BRAN MUFFINS

1     cup flour

1     cup oat bran or wheat bran

1      teaspoon baking soda

1/2  teaspoon salt

1/2  cup chopped walnuts or pecans

1      cup mashed ripe banana (2 to 3 bananas)

1/2  cup (1 stick) unsalted butter, at room temperature

1/2  cup firmly packed brown sugar

1      egg

Preheat the oven to 375 degrees F. Spray lightly muffin tin or line with paper liners. (I used a 24-cup mini-muffin pan with paper liners and a 12 -cup mini-muffin pan that I just sprayed.) Set aside.

In a medium bowl, stir and toss together the flour, the bran (I used oat bran), baking soda, salt, and nuts, if using. Set aside.

In another mixing bowl, beat together the banana and butter until mixed.

(My bananas had been frozen so they hardened the butter when beat together. It was fine though.) 

Add the brown sugar and egg and

beat until completely mixed.

Add the dry ingredients and stir with a spatula just

until blended.

Spoon into the prepared muffin tin, filling each cup about three-quarters full. (I used may cookie scoop that hold a tablespoon and it worked perfectly.)

Bake for about 15 - 20 minutes for regular sized muffins or 10-12 minutes for mini-muffins. Check doneness with a toothpick inserted in the center. It should come out clean.

Allow to cool for 5 minutes before removing from the pans. Store in an airtight container.