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.


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!


Smoked Salmon Rolls

Smoked Salmon is probably one of my favorite foods (I know what you’re thinking… she has too many favorite foods!) But I’m serious this time! If I had to choose, I would say smoked salmon is my favorite food, with cheese. Hmm… That’s why when I saw this recipe on Foodgawker, I just had to try them out! They were super easy to make too!

I used Grand-ma Bear’s bread from the Old Strathcona Farmer’s Market. She makes the best bread at the market. So fresh, light, fluffy and reasonably priced!

To make the rolls, take a piece of whole wheat bread and chop off the crusts.

I used wild sockeye salmon. Not local at all, but hey, you have to spoil yourself sometimes!

I took the bread slices, and flattened then with a rolling pin.

Then I layered the bread with two pieces of beautiful, pink, fresh pieces of delicious smoked salmon.

Next, I spread some light, plain cream cheese on top of the salmon.

Then sprinkled it with dried dill.

Next, I rolled it up in saran wrap, then let it hang out in the fridge for 3 hrs before serving it.

When ready to serve, slice them up and place on a fancy plate! They turned out looking a little like sushi rolls, but tasted more like lox. They were good though. I could eat a whole plate-full of these!!

For your next party, go ahead and give these a try! They are super easy and were a huge crowd pleaser. I love making appies!

Jacquie’s Super Easy and Delicious Smoked Salmon Rolls (Courtesy of My Kitchen Antics)

Smoked salmon strips (preferably wild, and from BC!)
About 4 -5 slices of Whole Wheat Bread
3 tablespoons of plain low fat cream cheese
1 tablespoon of dried dill
Cut off the edges from the bread and thin it out using a rolling pin. Spread the cheese generously, place two slices of salmon and roll it up gently from one end. Place a cling wrap ready. Keep the rolled bread on one end and roll it up tightly. Refrigerate for at least 3 hrs. Just before serving, remove cling wrap, slice it up and arrange on a fancy plate.