Peanut Butter Pie

I don't make this pie very often since I have a daughter with a peanut allergy, but I started making it a long time ago. Quick to make and the classic peanut butter and chocolate combination. I like to top it with Oreo pieces or chocolate chips to add some texture to the smooth pie, but you can choose your favorite garnishes. 

Peanut Butter Pie

8 oz. cream cheese, room temperature
1 c. creamy peanut butter
1 c. powdered sugar 
1 (16-oz) tub whipped topping
1 9" prepared chocolate cookie crust (store-bought or use recipe below)

In large bowl, mix cream cheese and peanut butter until completely combined. Add powdered sugar and mix until smooth.

Fold in the whipped topping.

Pour mixture into crust. Chill for at least 2 hours before serving.

Garnish as desired (whipped topping, Oreo crumbles, chocolate chips, chopped Reese’s Cups). 

Chocolate Cookie Crust:
24 Oreos
4 T. butter, melted

Place Oreos in food processor or blend. Grind until fine crumbs. Pour into bowl.

Pour melted butter on Oreo crumbs and mix well. Pour into pie pan. Press flat on bottom and up sides of pan. Refrigerate for 30 minutes before filling.   

Lemon Blueberry Dutch Baby

This recipe, that I found at The Foodie Physician, is so quick to make, looks beautiful, and tastes amazing.  I served it with lemon drizzle and maple syrup. Next time I'll have lemon curd too. 

Lemon Blueberry Dutch Baby

2 T. unsalted butter, divided
1 ½ c. fresh or frozen blueberries
3 large eggs
¾ c. milk
¾ c. flour 
½ t. vanilla extract
Zest of 1 lemon
2 T. fresh lemon juice
2 T. light brown sugar
¼ t. salt

Preheat oven to 400°.

Place 1 tablespoon of butter in a 10-inch cast iron skillet (or other oven-safe skillet). Place the skillet in the oven for a few minutes just until the butter is melted. Remove from oven and spread blueberries evenly in the skillet.

Melt the remaining tablespoon of butter and pour into blender. Add eggs, milk, flour, vanilla, lemon zest, lemon juice, sugar, and salt. Blend until smooth. 

Slowly pour batter over the blueberries in the skillet, and put skillet in the oven. Bake 20-25 minutes until puffed up and golden brown. Remove from oven and serve warm with desired toppings (Lemon curd, maple syrup, powdered sugar, or lemon drizzle (recipe below). It is normal for it to fall shortly after being removed from the oven. 

Lemon drizzle:
¾ c. powdered sugar
¼ t. vanilla extract
Fresh lemon juice 

Mix powdered sugar and vanilla extract. Add enough lemon juice to make desired consistency. Mix until smooth.