Monday, June 30, 2008

peanut-butter pie

the goods:

40 chocolate wafer cookies (or 20 oreos with the filling removed)
5 tablespoons unsalted butter, melted
1 envelope unflavored gelatin
3/4 cup packed light-brown sugar
1/2 cup creamy peanut butter
1 cup heavy cream
1/4 cup chopped peanuts

Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground; add butter, and pulse until moistened. Transfer crumb mixture to an 11-inch removable-bottom tart pan. Press firmly into the botom and up the sides (use the bottom of a dry measuring cup to help). Bake until fragrant and set, 15 minutes; let cool completely. Wipe food processor clean, and reserve.

Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.

In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.

Heat softened gelatin over very low heat, stirring just until dissolved, about 1 minute. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Gently tap tart pan on the counter to let any bubbles rise to the top and pop. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.

Monday, June 16, 2008


the goods:

2 packages devil's food cake mix
4 eggs
1 cup shortening

3 ounces cream cheese (softened)
1/3 cup butter (softened)
1 3/4 cups confectioners' sugar (powdered)
1 tablespoon heavy whipping cream
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Blend devil's food cake, eggs and shortening together with a pastry blender or 2 knives until mixed. Roll dough into balls (as big or small as you want, they won't spread much, so flatten the balls with your hand prior to baking). Bake for 10 minutes.

Let cookies rest on the sheet for 3 minutes or so, then transfer to a wire rack to cool completely.

Combine cream cheese, butter, confectioners' sugar, cream, and vanilla in a mixer until smooth and creamy.

When cookies have cooled completely, spoon filling between to cookies for a complete oreo. ENJOY!