Death by Peanut Butter and Chocolate Trifle!

 Come a little closer, don't be shy...

My sister-n-law Lora and I have a major thing for chocolate--maybe this is why we get along so well!  She sent me Incredible Chocolate Recipes cookbook from Southern Living for my bday a few years ago and wasn't kidding when she said I would die for this PB Trifle.  All her kiddos request it on their birthdays.  It's such a decadent, yummy, rich, gorgeous, heavenly dessert, I guarantee you'll be the hit at any potluck or party.  I was so glad I made it when we had some friends over, they happily took the leftovers home because if they hadn't, I'm sure it would've been the death of me!  

Peanut Butter and Chocolate Trifle

1 box fudge, brownie mix
2 cups whipping cream, divided
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips
2 teaspoons vanilla extract
1 1/2 cups peanut butter, nestle treasures chopped (I used Dove Peanut Butter)
1 (8 ounce) container frozen whipped topping, thawed
1 (11 ounce) package nestle toll house peanut butter and milk chocolate chips (optional)

1. Prepare and bake brownie mix according to package directions; cool. Cut into small 2-inch squares.

2. Cook 2/3 cup whipping cream and 1 2/3 cups morsels in a small saucepan over low heat, stirring constantly, until blended; remove from heat, and stir in vanilla. Chill 30 minutes.

3. Beat remaining 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into chocolate mixture. Fold in remaining whipped cream.

4. Layer half of brownies in bottom of a 3 1/2-quart trifle dish or bowl; top with half of chocolate mixture, half of chopped peanut butter treasures, and half of whipped topping. Repeat procedure with remaining brownies, chocolate mixture, chopped peanut butter treasures, and whipped topping.

5. This step is optional (I was too lazy to do it).  Sprinkle 1 2/3 cups morsels in an even layer on a parchment or wax paper-lined baking pan. Bake at 200° for 2 minutes or until morsels are evenly melted; chill 1 hour or until firm. Break into large pieces. Garnish top of trifle with peanut butter-chocolate pieces.

Dear Abby and Pecan Pie...the best ever!

I recently read this little post and just had to share...

Dear Abby: One of my sisters-in-law has a recipe for pancakes and puts in a secret ingredient. She got the recipe from a relative who asked that the mystery never be revealed.

The relative died recently, and I’d like to know what the ingredient is because those pancakes are out of this world! Would my sister-in-law be betraying his request by sharing the secret? She says she made a promise. What do you think?

—Craving the Cakes in Florida

Dear Craving: Obviously, you have raised this subject with your sister-in-law and she refused to share the complete recipe. From that, I can only conclude that she plans to take her knowledge of the secret to her grave . I think she’s acting selfishly because good food is meant to be enjoyed by as many people as possible.

You said it sister!!  Now on with the recipe sharing...

Dear Abby's Pecan Pie
I got this recipe from my mom's friend who clipped the original from the newspaper over 30 years ago!  I love recipe history!  Wish I loved doing family history just as much!

9-inch unbaked pie crust (new favorite pie crust recipe below)

1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups pecans coarsely chopped

1. Heat oven to 350 degrees.

2. In a large bowl, combine corn syrup, sugar, butter, salt and vanilla; mix well.  Add slightly beaten eggs.   Pour into unbaked pie crust; sprinkle with chopped pecans.

3. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) If the crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Cool.

Perfectly Flaky Pie Crust
Adapted from Cook's Illustrated

*Makes one single 9 inch pie crust
 1 1/4 cup flour
1 Tb sugar
1/2 tsp salt
3 Tb chilled shortening (I used butter flavored) cut into pieces
4 Tb chilled butter-cut into pieces
4-6 Tb ice cold water

*Instructions for using a food processor (I'm still waiting for this lovely appliance to grace my life):
Pulse the flour, salt and sugar with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Add water using pulse to combine until dough forms into ball. Be careful not to over pulse!

* Instructions for the old fashion way (the reason you dread making pie)!
1.Stir the flour, salt, and sugar together in a large bowl.

2.Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.

3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You may not need to use all of the water.  Just add enough until there are no more loose crumbs.  Gently press the dough into a ball. Handle the dough as little as possible--overworking will make it tough.

Tammy stated to me that she HATES pecan pie...Oh really...

BREAKOUT!



I'm ready to breakout of this bloggin break or whatever it  has been.  I've really missed this place.  The past eight months have been a blur, but I'm ready to get my life in focus and start bloggin about the things that make me happy and content...food, family and friends!