Chocolate Peanut Butter Pie

Ok folks! This is it! My first paid blogging opportunity! I have to say, I am quite pumped to be able to share this recipe with you. It turned out quite well and makes for an incredible restaurant-style desert with all the fanciness that you’d expect from a chocolate peanut butter pie. DSC_0476

I decided to make a custard-based recipe, seeing as how I can now eat all the tempered egg yolks that I want now! Yay being done with pregnancy!!

anna4Hey! Look what we baked!! Justin and I welcomed our little girl, Anna, into the world on August 17. She’s perfect. She sleeps and eats so well – She takes after her maman! We feel so blessed and overjoyed to have her in our family.

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Ok back to the recipe! First things first, beat the egg yolks and sweetened condensed milk together until frothy. DSC_0478

Heat up the milk and vanilla until just steaming. DSC_0480

While beating the yolks, slowly add the steaming milk to the yolk mixture. Transfer it back to the pot and heat on medium low. This is the custard-making process. DSC_0482

For the pie crust base, I used Oreo cookie crumbs and butter. Pretty simple really. DSC_0485

Just mix the two together. DSC_0486

Now for the good stuff. This post was sponsored by Hershey’s. I’ve been compensated and they mailed me a tasty jar of Reese’s Peanut Butter Spread to make a unique recipe out of. Thanks!DSC_0487

I beat a cup of the spread with some cream cheese, to give it a nice texture. DSC_0488

The custard takes a while to make, but trust me, it’s worth it. Keep stirring it until it becomes thick and can coat the back of a spoon. DSC_0489

Beat the two mixtures together for the pie base. DSC_0490

For assembly, fill the bottom of some fancy glasses with the cookie crumble, then top with the custard.  DSC_0492

Pop it in the fridge for at least 4 hours, to let the custard set, then top with some whip cream and some extra cookie crumbs.DSC_0494Serve as a fancy desert to end a tasty at-home meal.

Chocolate Peanut Butter Pie

You will need:

6 egg yolks

1 can sweetened condensed milk

1.5 cups milk

1 tbsp vanilla

1 cup reduced fat cream cheese

1 cup Reese’s Chocolate Peanut Butter Spread

2 cups Oreo Cookie Crumbs

3/4 cup melted butter

Begin by separating the egg yolks from the whites into a heat-proof bowl. Add sweetened condensed milk and beat until frothy. Meanwhile, heat the milk and vanilla on the stove until steaming (whisk while doing so. You don’t want to burn the milk!) Once steaming, gradually add the milk to the egg yolk mixture while whisking all the while. Transfer back to the pot and heat on medium low, keeping a close eye on it, and whisking the mixture frequently to make sure the custard doesn’t break. Melt the butter and mix with the Oreo cookie crumbs. Distribute into the bottom of some fancy cups (I used martini glasses). Using an electric mixer, blend the Reese’s Peanut Butter Spread and cream cheese until evenly combined. Once the custard is thick and can cover the back of a spoon, add to peanut butter/cream cheese mixture and mix until fully combined. Add to martini glasses and let set in fridge for at least 4 hours before serving. Top with whip cream and a little more cookie crumbs for a tasty and fancy desert!

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Creamy Masala Spiced Pasta

I apologize about this one, folks. I made it, not thinking it would be anything special, so there are no step by step photos. Just one, glorious photo of the final product. My God, this one was good! Tasty sauteed seasonal veggies doused in a creamy masala spiced pasta sauce, then topped with a tangy and sweet tamarind  sauce. Yep! This one fulfilled all my dreams for Indian food at the moment!DSC_0375

Creamy Masala Spiced Pasta

You will need:

1 medium zuchini

1 sweet bell pepper

1 small onion

1 cup rose pasta sauce

2 tbsp masala spice

2 tbsp mild sweet curry

1 tbsp cumin

3 tablespoons sweet tamarind sauce (I got mine from remedy cafe)

Cooked pasta, to serve

Begin by chopping up and sauteing your veggies in a little butter. Boil your water for the pasta. Add the rose sauce and the spices and heat until warmed. Serve on top of some tasty pasta of your choice and drizzle the tamarind sauce on top to serve. Enjoy. A lot!


Grilled Philly Cheese Steaks

Pinterest can really get the imagination flowing. Especially when you’re craving cheesy, gooey anything. That’s why, when I stumbled upon a philly cheese steak photo on that wonderful site, I just had to make it – my own way, of course!

DSC_0334I started off with some beautiful, colourful veggies. (Gotta make it a little healthy, right?)

DSC_0335Hubby helped me out by slicing and assembling the buns.

DSC_0336I added the steak later on. You don’t want it to be overcooked!

DSC_0338Then, it was assembly time. I picked up some chipotle mayo from Save On Foods. It added so much to the sandwiches!

DSC_0339Then goes the filling.

DSC_0340Now the cheese. I used aged cheddar. Hmmmm…

IMG_2227Then wrap them in foil and pop them on the grill. We let them crisp up on the grill for 10 mins before checking on them, and they were PERFECT. Seriously. Make this tonight! (It’s way too hot to cook indoors anyway!)

Grilled Philly Cheese Steak Sandwiches

You will need:

For the filling:

1 red onion

2 sweet bell peppers

1 package of sliced grilling steaks

1 tsp seasoning salt

1 tsp hickory smoke flavouring (if you don’t have this, don’t worry! It’s optional.)

1 tsp garlic powder

For assembling:

8 hoagie buns

1/2 tbsp each of chipotle mayonnaise

1 cup aged white cheddar cheese

Begin by dicing your veggies and sauteing them in a pan for 5 mins on medium-low heat. Add steak and seasoning and cook together. Prepare your buns by slicing them, then adding the mayo. Add the filling, then the cheese and wrap in aluminum foil. Grill for 10 mins and serve warm on a hot summer’s evening.


Crispy Onions

Now I’m not one to fry things at home, but when a friend asked us to bring a unique item to a weenie roast, how could I resist bringing crispy, fried onions? These were super simple and disappeared quickly once we arrived at the party.       DSCN1357First things first: Use a red onion. You could use a white onion, but these were so incredibly flavourful that they added so much to the recipe!

DSCN1358Next: slice them as thin as you dare. I then soaked them in milk for about a half hour.

DSCN1360For the batter, I used AP flour and seasoning salt. That’s it!

DSCN1361Dunk the onions in the batter…

DSCN1362Then fry them up. I like to use a pot (not like I fry often), because it contains the oil splatter a little better.

IMG_2036IMG_2038I forgot to take a picture of the mountain of onions this recipe created, but here they are, all topped on our dogs. Seriously. Best. Hotdog. Topper. Ever!

Crispy Onions

You will need:

1 large red onion, cut into thin slices

1 cup milk

1.5 cups AP flour

1.5 tbsp seasoning salt

2 cup canola oil

Soak you onion pieces in milk for about a half hour. Heat oil in a medium pot. Mix you flour and salt. Test the to make sure it’s ready to go by pinching a tiny amount of flour into the oil. Once its sizzling, you’re good to go. Drench the onions into the batter, then transfer to the oil. Let crisp and turn brown on both sides, then transfer to a paper towel to drain. Enjoy on their own or as a topper to your favourite foods.