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!

Gazpacho isn't very MACHO!

It's hot hot hot here, and this cold soup has really hit the spot for lunch the past few days!  My Brother in law James was quite hesitant to eat this, he's never tasted cold soup before and felt it was too girly...but it says something when he went back for seconds!  Thanks Karen for sharing this awesome recipe with me, it makes me long to be sitting on your back porch eating gazpacho, having some good ol' girl time.    

GAZPACHO

4 cups v-8 juice
1/2 cup onion, minced
1/3 cup olive oil (I use 1/4 cup)
1/3 cup red wine vinegar
1/4 cup green pepper, minced
3 Tb parsley, chopped
2 cloves garlic, minced
1/4 tsp Tabasco sauce (optional)
salt and pepper to taste (I add very little because V8 doesn't hold back on the sodium)
8 tomatoes, chopped
2 cucumbers, chopped
2 avocados, cubed
Garlic croutons
Grated Parmesan cheese

Combine V8 juice, onion, olive oil, vinegar,green pepper, parsley, garlic,Tabasco sauce, salt and pepper. Refrigerate 6 hours or overnight.

Next day, add tomatoes, cucumbers, and avos, Refrigerate. Serve very cold with croutons and parmesan cheese.

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Meet Virginia...

I feel so blessed that I was able to live in one of the most beautiful states in our country, and get to know the incredible people she holds. Here's some pictures from Deb's visit in May. This might help you see why I've been sounding a little whiny lately. Goodbye Virginia, you really are for lovers!

See you when the red desert dirt settles...

Coconut Macaroons make me SwooN!

It's pretty plain to see, I'm on a coconut kick lately. I think it's my secret desire for a tropical getaway! But for now, my reality is packing a gazillion boxes and cleaning my brains out! We're heading back the the desert, yep, good ol' St George Utah! It's been an amazing 18 months here in Virginia. I wish I could pack up the beautiful surroundings, along with all my wonderful friends. My heart aches just writing about it! On Sunday night we went to Conrad and Kristie's for our farewell barbeque. These macaroons were served for dessert, and let me tell you, I was swooning! They are the best homemade macaroons I've ever tasted! The recipe is from the ultimate cook/baker in the world-Barefoot Contessa...wish we were neighbors (there's another secret desire revealed). I better get back to reality!

Coconut Macaroons
Barefoot Contessa

14 oz. can sweetened condensed milk
14 oz. sweetened shredded coconut (flaked)
1 tsp. pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 tsp. kosher salt

Preheat oven to 325 degrees.

Combine coconut, condensed milk, and vanilla in a large bowl.

In electric mixer with whisk attachment, whip the egg whites and salt on high speed until medium to firm peaks form. Carefully fold into the coconut mixture.

Drop batter by rounded tablespoons onto cookie sheets lined with parchment paper.

Bake 25 to 30 minutes, until golden brown.

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Sweet Sticky Rice with Mangos

When I told Garrett what I was making for dessert, he response was "couldn't we just be normal and have brownies like everyone else!" He ended up wolfing down 2 servings of this unique and yummy dessert! It helped that his favorite fruit is mangos! Lately, I've been trying to get my kids to expand their taste bubs, and be willing to try new and different types of food. I'm known to be a little picky myself so this is helping me to think outside the typical American cuisine category. Last week we had coconut curry chicken with lemon grass rice. I heard the typical complaints until they ate their first bite, it was all smiles from then on. It was so good! I'll post those recipes soon. I first need to pack!

What you'll need:

2 cups sticky rice *(sweet rice)
1 can coconut milk-divided in half
sugar
water
salt

1. Add the rice into a medium sized microwaveable bowl (with lid). Cover rice with water, 2 inches above rice. Let sit for 30 minutes.

2. Pour off water leaving 1/4 inch above rice. Cover with lid and microwave for 10 minutes, until rice is cooked.

3. In a small bowl combine 1 cup sugar, 1/4 tsp salt, and half the can of coconut milk. Stir to dissolve sugar and pour over rice stirring to combine.. Cover with lid and let sit for another 20 minutes.

4. In a small saucepan add the other half of coconut milk, 1/2 tsp cornstarch, 1 Tb sugar, and 1/2 tsp salt. Whisk to combine and turn on heat to med./low. Whisking constantly at a low boil, until sugar dissolves, about 1 to 2 minutes. Remove from heat. Don't leave it on too long or mixture will turn oily.

5. Place rice on serving platter and evenly drizzle coconut sauce over rice. Serve with mangos.

*I experimented a bit when I couldn't find sticky rice (sweet rice) at my grocery store, and figured it wouldn't make a big difference if I used regular white rice, right?...WRONG! We still enjoyed it, but next time I'm heading to Wegman's, they never let me down!

Recipe from egeefay/Thai food.

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