No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered

Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.No-Bake Peanut Butter Pie

Buttermilk Panna Cotta with Roasted Strawberry Rhubarb Compote

Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteMother’s Day is this weekend and while I won’t be spending the holiday with my mom, I still have “mom food” on the brain. In the case of my mom, that means vanilla and/or fruit, and also things that are both easy and fancy. This Buttermilk Panna Cotta with Roasted Strawberry Rhubarb Compote absolutely fits that bill.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompotePanna cotta (Italian for “cooked cream”) is a soft-set cream-based pudding commonly served with fresh berries or a berry sauce. Most are made with a combination of heavy cream and whole milk, but the version I’m serving up today has a pleasant tang, thanks to the addition of buttermilk. It has the creaminess you expect in a custard, but where custards are set with eggs, panna cotta relies on gelatin.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteI’ve considered panna cotta a “restaurant only” food for years, thinking it was too fancy or time consuming to make at home, or that it required a skill set I didn’t have…Buttermilk Panna Cotta with Roasted Strawberry Rhubarb Compote…and it’s turned out to be exactly as difficult and time-consuming as making Jell-o. But softer and creamier and with a silky smooth texture.What I’m trying to say is that panna cotta is the ultimate high brow/low brow dessert.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteMy Buttermilk Panna Cotta has five ingredients and takes all of five minutes of effort (seven, if you count the time for measuring). The time consuming part is waiting for it to set up—this can take anywhere from two to four hours, depending on whether you’re serving it in the mold or inverting it onto a plate. Gelatin gets stronger over time, so if you want to serve free-standing panna cottas, make sure to plan ahead. Otherwise, you can just serve them straight from their molds.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteAnd speaking of molds, you can find all different kinds online, but I spent $10 on a dozen 4-ounce mason jars last week and, even if I break every last one tomorrow, I already feel like I have gotten my money’s worth. They’re a perfect combination of form and function, and I love the way they showcase these layers of Buttermilk Panna Cotta and Roasted Strawberry Rhubarb Compote.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteAfter all that talk about panna cotta, I bet this compote seems like an afterthought, but I assure you it. is. not. In fact, this sauce is what really makes this dessert sing!Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb Compote

Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteButtermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteThe sweet-tart combination of strawberries and rhubarb is a classic for a reason. Here, it’s amped up with just a touch of sugar and some lime zest before being tossed with olive oil and roasted until saucy. This takes minimal time and effort and makes much more than you’ll need for six panna cottas. I suggest spooning the leftovers over ice cream or plain yogurt, or just eating them directly from the jar…not that I’d know anything about that.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteHappy Mother’s Day to everyone celebrating, especially my mom. Thanks for loving me so hard.Buttermilk Panna Cotta with Roasted Strawberry Rhubarb Compote

Buttermilk Panna Cotta
makes six 4-ounce servings

1 cup heavy cream, divided
1 1/4-ounce packet unflavored gelatin (2 1/4 teaspoons)
1/2 cup granulated sugar
1 tablespoon pure vanilla extract
1 2/3 cups buttermilk (low fat is fine)

For Serving:
Roasted Strawberry Rhubarb Compote (recipe below)

Gelatin is an animal byproduct. Buttermilk Panna Cotta is not a vegetarian dessert.

Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin granules over the top. Let sit 5-10 minutes, or until gelatin starts to become saturated and surface in wrinkled.

Lightly grease 6 4-ounce molds (I like mason jars) with oil. Set aside.

Pour remaining 1/2 cup heavy cream and sugar into the saucepan. Place pan over low heat. Whisk constantly for 3-5 minutes, or until sugar and gelatin have completely dissolved. Do not let boil. Remove from heat. Add vanilla and buttermilk and whisk for 1 minute, or until fully combined.

Divide mixture among greased molds. Cover with plastic wrap. Chill at least 4 hours (or overnight) if you wish to release the panna cottas from their molds. If being served directly from the molds, they only need a 2 hour chill.

Release the panna cottas from their molds. Fill a deep container with a couple of inches of hot water. Place an in-mold panna cotta in the water for 1 minute.

Swipe a damp paper towel over the plate you wish to use for serving the panna cotta. This will make it easy to move the panna cotta for more aesthetically-pleasing plating.

Remove in-mold panna cotta from the hot water. Run a thin, flexible knife around the edge to break the suction seal. Invert panna cotta onto prepared plate. Tap/jostle mold as necessary to release panna cotta. Repeat process with remaining panna cottas.

Top with Roasted Strawberry Rhubarb Compote. Serve immediately.

Panna cottas (still in their molds and without topping) will keep in the refrigerator for up to 2 days. After that point, they may become rubbery.

Roasted Strawberry Rhubarb Compote
makes about 3 cups

1 pound fresh strawberries
1 pound fresh rhubarb, poisonous leaves removed
4 tablespoons granulated sugar
pinch of Kosher or sea salt (optional)
2 teaspoons lime zest
1 tablespoon olive oil

Preheat oven to 375F. Line a rimmed sheet pan (or jelly roll pan) with parchment.

Trim, hull, and dice strawberries into 3/4-inch pieces. Cut rhubarb into 3/4-inch pieces. Place on prepared pan and top with sugar, optional salt, lime zest, and olive oil. Toss together with clean hands.

Bake mixture for 30 minutes, stirring every 10 minutes. Compote is ready when strawberries and rhubarb are soft and juices have thickened slightly (they will still be on the thin side).

Let cool before using. Store compote in an airtight container in the refrigerator.

Buttermilk Panna Cotta with Roasted Strawberry Rhubarb CompoteRoasted Strawberry Rhubarb Compote

Chocolate Pudding

Chocolate PuddingI’m usually not the sort of blogger who labels her own recipes as “the best ever,” but y’all…this Chocolate Pudding might be the best ever. At the very least, it’s the best I’ve ever had.Chocolate PuddingOf course, until a few years ago, I’m pretty sure that the closest I’d ever come to eating pudding made from scratch was my mom making Jell-o Cook & Serve vanilla pudding on an occasional weekend night. I’m not complaining though—she served it in a set of rarely-used champagne coupes, so it felt very fancy for something we ate on the couch in front of the TV.Chocolate PuddingChocolate PuddingChocolate PuddingChocolate PuddingThis pudding though? It doesn’t need any elegant glassware to feel luxurious. It’s made with both cocoa and chopped bittersweet chocolate, giving the finished pudding a bold, in-your-face flavor. I cut the added sugar way down too, so there’s no cloying sweetness to distract from the intensity of the chocolate. Chocolate PuddingChocolate PuddingChocolate PuddingI can guarantee you that there is no boxed mix on the market that makes a chocolate pudding that’s anywhere near this chocolaty.Chocolate PuddingThis Chocolate Pudding is super thick, too. I mean, your average store bought pudding cup can’t hold a spoon straight up like that, now can it?!Chocolate PuddingAnother thing I love about this recipe is that it takes all of twenty minutes from the time I start measuring out ingredients to the time I put the pudding in the refrigerator to chill. This makes it perfect for a lazy night in or for a game night or cookout. I even think you could deck the individual servings out with whipped cream and shaved chocolate and serve them at a dinner party.Chocolate PuddingChocolate PuddingChocolate PuddingMy Chocolate Pudding stays good for a few days in the fridge, so it’s a great make ahead option too. If you can resist the temptation to take a cold, creamy bite, that is.Chocolate Pudding

Chocolate Pudding
makes 4 servings

1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 cup natural unsweetened cocoa powder
1/4 teaspoon Kosher or sea salt
1 1/2 cups whole milk
2 large egg yolks
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, chopped
1/2 tablespoon unsalted butter

For Serving:
whipped cream
chocolate shavings

In a medium-large saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Whisk the milk into the dry ingredients. Place the pan over medium-high heat. Continue to whisk until the mixture boils for 1 minute. Reduce the heat to low.

Whisk egg yolks with a fork. Remove 1/3 of the warm chocolate mixture from the pot. Whisking constantly, slowly pour chocolate mixture into the egg yolks until completely combined. Add egg yolk mixture to the pot and turn heat back up to medium-high. Continue to whisk until mixture boils for 1 minute. Remove pot from heat. Whisk in vanilla, followed by chopped chocolate and butter.

Push pudding through a fine mesh sieve. Divide pudding among 4 small bowls (I used 4-ounce jars). Press plastic wrap to the surface of each bowl of pudding to prevent a skin from forming. Refrigerate for 2-3 hours, or until cold.

When ready to serve, remove plastic wrap. Top with whipped cream and chocolate shavings, if desired. Pudding will keep in the refrigerator for up to three days.

Chocolate Pudding

Peppermint Mocha Buttercreams

Peppermint Mocha ButtercreamsDo you listen to the Stuff You Should Know podcast? My sister turned me onto it a few months ago and it was love at first listen. As my job is very solitary, I spend my days listening to Josh and Chuck talk about all sorts of things I have never given a passing thought. Imagine my surprise to find that yesterday’s episode was about something that I know all about: cake!

Yes, I spend many waking hours thinking about cake. Really. At any given moment, I am thinking about baking, layering, decorating, or eating cake. If you listen to the podcast (which you should!), it sounds like Josh, Chuck, and I may have that in common…the eating part anyway 😉

Peppermint Mocha ButtercreamsOne thing we definitely agree on though is that we all occasionally eat cake solely as a vehicle for frosting. For some *unknown* reason, it’s socially unacceptable to eat a bowl of frosting, so we eat cake to get our fix 😉 Until now, anyway…

Peppermint Mocha ButtercreamsEnter buttercream candies: literally frosting coated in chocolate.

Peppermint Mocha ButtercreamsFrosting. coated. in. chocolate.

Peppermint Mocha ButtercreamsFrosting for frosting’s sake.

Peppermint Mocha ButtercreamsIf you’re anything like me (or Josh and Chuck, apparently), this is basically the best news ever. These are the no-bake treat of my dreams.

Peppermint Mocha ButtercreamsYou can make buttercreams using any flavor of frosting you can imagine–if it can be whipped into buttercream frosting, it can be rolled into candy. As we’re just a few weeks out from Christmas, I’ve decided to go with Peppermint Mocha Buttercreams today 😊

The frosting base of these candies is a classic American chocolate buttercream that I’ve souped up with 1/4 teaspoon of peppermint extract and some instant espresso. It comes together in just a few minutes and is super fluffy and luxurious.

Peppermint Mocha ButtercreamsChill the peppermint mocha frosting before scooping it by the teaspoon and rolling it into balls. This is not a glamorous process, but it is helped greatly by coating your hands in confectioner’s sugar.

After another chill, it’s time for a dip in melted chocolate…

Peppermint Mocha Buttercreamsand a smattering of crushed peppermints, or perhaps some holiday sprinkles.

Peppermint Mocha ButtercreamsPeppermint Mocha ButtercreamsOne more quick chill later, the Peppermint Mocha Buttercreams are ready to eat. And oh, are they good. I mean, how could the combination of a chocolate shell and a melty espresso-mint center be anything but delicious?!

Peppermint Mocha ButtercreamsThey’re basically holiday perfection in a mouthful.

Peppermint Mocha ButtercreamsLooking for more Peppermint Mocha? Try my Peppermint Mocha Cookies ❤️💚❤️💚

Peppermint Mocha ButtercreamsPeppermint Mocha Buttercreams
inspired by and heavily adapted from Sally’s Baking Addiction
makes about 4 dozen candies

1 tablespoon instant espresso granules
2 teaspoons warm tap water
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioners sugar
6 tablespoons unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract (NOT mint extract)
2 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
crushed peppermints, for decorating (optional)
sprinkles, for decorating (optional)

In a small bowl, use a fork to whisk together espresso granules and warm water. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and peppermint extracts, followed by espresso mixture. Add heavy cream. Beat on high for 1-2 minutes, until very fluffy. Press plastic wrap to the surface of the frosting. Chill one hour in the refrigerator.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar may help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercreams from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with crushed peppermints or sprinkles. Continue until all buttercreams have been coated and topped.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Key Lime Pie Popsicles

Key Lime Pie PopsiclesAre y’all as worn out as I am? I spent Memorial Day weekend in Texas with my family, my best friend from college is in town, and I am turning 32 on Monday!

Key Lime Pie PopsiclesThirty two. Thirty. Two. How am I possibly that old? I graduated from college ten years ago. I have been in New York for almost that long. I have a real job and responsibilities and a very busy life, but I sure don’t feel like a 32 year old. I still remember thinking that 23 was old. Oh, how times have changed.

Key Lime Pie PopsiclesKey Lime Pie PopsiclesI don’t know about you, but as a bonafide adult, I don’t always have time to make the desserts that I want. Lately, I have been dreaming about Key Lime Pie. It’s remarkably easy to make, but as we all know, pie takes time. This week, I have no time. In fact, it feels like I have negative time. But after breakfast yesterday, I did find a quick half hour to make a batch of Key Lime Pie Popsicles. When got home from work last night, I coated one in graham cracker crumbs and ate it in bed (because I’m an adult and I can). That’s what living the dream looks like this week–eating dessert in bed.

Please don’t judge me too harshly.

Key Lime Pie PopsiclesKey Lime Pie PopsiclesThese Key Lime Pie Popsicles are just as good as their namesake dessert and half the work! They have just six ingredients: key lime juice and zest, sweetened condensed milk, vanilla, heavy cream, and graham cracker crumbs. The process is similar to making no-churn ice cream–mix together the juice, zest, sweetened condensed milk, and vanilla, whip the cream, and fold everything together. Pour it all into popsicle moulds and freeze. A few hours later, release them from their moulds and coat them in graham cracker crumbs before serving. They really couldn’t be easier…

Key Lime Pie Popsicles…except that you can also layer the mixture into a freezer-safe container, swirl in some graham cracker crumbs, and have No-Churn Key Lime Pie Ice Cream. I love a two-fer.

Key Lime Pie PopsiclesKey Lime Pie Popsicles are a citrus-lover’s dream dessert! They have all the tart, tangy, creamy flavor of the classic pie, but with a frozen twist. Who needs a birthday cake when they have these popsicles? Not me!Key Lime Pie Popsicles

Key Lime Pie Popsicles
makes 10-12 popsicles

3/4-1 cup key lime juice (or regular lime juice), depending how much tartness you prefer
2 teaspoons key lime zest (or regular lime zest)
1 14-ounce can sweetened condensed milk (not fat free)
1 tablespoon pure vanilla extract
1 cup heavy cream
1/2 cup graham cracker crumbs, for coating (about 8 whole graham crackers)

In a large mixing bowl, whisk together key lime juice, key lime zest, sweetened condensed milk, and vanilla. Set aside.

In a separate large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not over-whip.

Use a silicone spatula to fold half the whipped cream into the key lime mixture. Fold in the rest of the whipped cream. Divide mixture among popsicle moulds. Freeze for at least 4 hours.

When ready to eat, pour graham cracker crumbs into a shallow dish. Run popsicles (in their moulds) under warm water for a few seconds before releasing. Coat popsicles in graham crumbs, and enjoy!

Key Lime Pie Popsicles