We’ve been experiencing uncomfortably high temperatures (and insanely high humidity) for the last several weeks in central Europe, meaning I’ve had no desire whatsoever to turn on my oven and get baking. That doesn’t mean, of course, that my notorious appetite for all things chocolate diminished in the slightest. Far from it! I was into my collection of no-bake dessert recipes within minutes of temps topping 90 degrees last week.
This pie has a very special place in my heart, as it’s been my dad’s favorite for as long as I can remember. In fact, I can scarcely remember a birthday or Father’s Day celebration in my childhood in which it didn’t make a welcome appearance. The filling is rich and creamy, cradled in a delicate chocolate cookie crust and topped with drizzled chocolate sauce and grated dark chocolate. I took it a step further (maybe too far?) on this occasion with the addition of chopped miniature Reese’s Peanut Butter Cups. A word of warning: this pie is not for the faint of heart … or dieters … or diabetics … but is definitely worth a try if you’ve got a peanut butter lover in your midst!
Note: If you’d like to craft a lower-fat version of this pie, use 1/3-fat cream cheese, reduced or low-fat sweetened condensed milk, reduced fat peanut butter and fat-free Cool Whip. I’ve made both versions and the flavor variations are minimal.
PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST
Yield | 8 to 10 servings
1 1/3 cup chocolate cookie crumbs (approximately 30 crushed cookies)
3 ounces bittersweet chocolate, melted
1 tbsp finely granulated sugar
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
3/4 cup creamy or chunky peanut butter
3 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 cup freshly whipped cream
1 to 2 tsp chocolate syrup, to serve
1 ounce grated dark chocolate, to serve
In a medium-sized mixing bowl, stir together cookie crumbs, melted chocolate and sugar. Press firmly and evenly into a 9-inch pie plate. Chill crust for 30 minutes.
In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese on medium speed until fluffy. Beat in sweetened condensed milk and peanut butter, blending for 1 minute. On low speed, add lemon juice and vanilla extract, blending until just combined.
Remove bowl from electric mixer and gentle fold in freshly whipped cream. Pour pie filling into the chilled chocolate cookie crust and refrigerate for 4 hours or until set. To serve, drizzle with chocolate syrup and sprinkle with grated dark chocolate, if desired.
It’s been a long, lonnnng time since I’ve posted to this blog, but I’m happy to be back with new recipes (the result of lots of summer cooking and baking!) this week. Hopefully this post kick starts my lazy blogging bum into gear, and I’ll be back with more recipes in the weeks and months to come!
This spicy homemade chili has been a family favorite for years. Adapted from the recipe for Boilermaker Tailgate Chili on AllRecipes.com, it’s also been my go-to meal for the happy occasions this summer that we’ve welcomed family and friends to our home in southern Germany. Despite the rather intimidating number of ingredients listed, this chili couldn’t be easier to prepare for a large group of weary, jet-lagged world travelers desperately in need of a protein boost. And if the protein doesn’t wake them up, the flavor surely will – this chili is spicy with a capital S. I personally like to take my spice level to the brink of hospitalization, but feel free to tinker with the amount of chili powder added if pepper-induced sobbing just isn’t your jam. (I recommend 2 tablespoons instead of 1/4 cup for those with less heat tolerance.)
And finally, let’s talk about cornbread. I LOVE cornbread. I’ve tried every conceivable type of cornbread known to man or woman, and this recipe is HANDS DOWN the best. It has the rare combination of perfect flavor (not too sweet, not too bland) and perfect consistency (not too cake-like, not too dry). I can’t imagine a better accompaniment to this spicy chili. Enjoy!
HABANERO TURKEY CHILI WITH HONEY BUTTERMILK CORNBREAD
Yield | 12 servings
For the chili:
2 pounds ground turkey
1 pound hot Italian sausage
4 (15 ounce) cans chili beans in sauce
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 medium yellow onion, finely chopped
1-2 habanero peppers, seeded + minced
4 cubes beef (or chicken) bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp Worcestershire sauce
1-2 tbsp minced fresh garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1/2-1 tsp ground cayenne pepper
1 tsp paprika
1 tsp white sugar
Sharp cheddar cheese, shredded, to serve
For the cornbread:
½ cup butter
1 tbsp clear honey
2/3 cup white sugar
2 fresh eggs
1 cup buttermilk
½ tsp baking soda
1 cup yellow cornmeal
1 cup all-purpose flour
½ tsp salt
To make the chili:
Heat a large stock pot over medium-high heat. Crumble the ground turkey and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, habanero peppers, bouillon, and beer. Season with chili powder and remaining ingredients (through sugar). Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, topped with shredded cheddar cheese (or refrigerate and serve the next day).
To make the cornbread:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter and honey in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.