You guys probably noticed I haven’t been posting a lot lately. Life’s really been picking up and slowing down all at once. My newspaper class got back late last night from our last trip before summer: Anaheim, California. Check out where we went while we were there:
Bubba Gump’s Shrimp! The food was amazing. We got hush puppies as an appetizer, I got shrimp scewers for a meal- really pretty spicey-, then my friend and I shared a cookie cake topped with ice cream and whipped cream for dessert. The food was great, and the idea of the dessert was fabulous…
But I’m a dessert snob and thought the cookie was too dry, the flavors wern’t all there – although the calories sure were, they put calorie lists on everything in Anaheim- Coming home, my goal is to make this cookie not only look good but taste great. Update on that soon.
All I wanted in Anaheim was cookie dough or a jar of peanut butter- neither of which I found. Which is why, on my first day home it only made sense that I’d make something with cookie dough and peanut butter… pie!
Peanut Butter Crust
Peanut Butter Cookies
4 tablespoons melted butter
Bake the cookies as instructed (these cookies generally fall apart easily when you first take them off the tray; you want them to still be in this state when you’re crumbling them).
Crumble the cookies and add the melted butter.
Press into pan and place in the fridge while making the ganache.
1 cup heavy whipping cream
1 cup semi-sweet Ghirodello chocolate chips
Stir the two ingredients over medium heat, once the chocolate chips have melted, whisk the mixture for about a minute then turn off the heat, allow to cool for 10-20 minutes
Whisk, pour into your pie crust that’s been cooling in the fridge, use a spoon to cover the crust and sides with ganache, return to the fridge to cool.
Peanut Butter Pie Filling
2 cups powdered sugar
1 1/2 cups creamy Jiff peanut butter
8oz block cream cheese
1 1/2 teaspoons pure vanilla extract
Mix the sugar, peanut butter, and cream cheese together until all the ingredients are combined and there are no streaks left, add the vanilla.
Check the ganache, when your finger comes off the top without bringing a layer of the chocolate with it, it’s done. (about 30 minutes – 1 hour)
Spread the entire peanut butter mixture over the top, dont leave any of it off! *
With the peanut butter cookie crust, the peanut butter filling adds another really nice dimension of flavor, the peanut butter also balances out the semi-sweet bitter taste of the ganache.
2 cups heavy whipping cream
5 tablespoons white sugar
Whip the cream until you see the lines of the whisk forming, add one tablespoon of sugar at a time then turn off the mixer.*
If you desire, transfer the whipped cream to a bag fit with whichever tip you desire and pipe in small circles.
Refridgerate until ready to eat.
*When you’re in control of whipping your own whipped cream, you don’t want to overwhip it and add too much air like the cans do, you want to acheive a nice silky texture.*
Dig in! This is a great balance between the semi-sweet chocolate and the sweet sandwich of the crunchy peanut butter cookie crust and the smooth peanut butter filling, then the whipped cream really balanced it out. Next time I’m going to try it out with a half cup semi-sweet chips and milk chocolate chips for the ganche!