Decadent Peanut Butter Pie

Well, well, well...look who it is!  It's me!  I'm back from my blogging hiatus!  Isn't that exciting?  Since the end of February, I've been traveling a lot for work, but over the past week I have been home and making some good recipes.  To make up for my absence, I'm starting off with a recipe that will knock your socks off, so here we go...

First of all, I love peanut butter.  It is my favorite food.  I've asked (and received) peanut butter for Christmas.  I think it's delicious.  I have a jar in my desk at work.  And I've been know to eat spoonfuls straight out of the jar.  It completes me.  When I first saw this recipe, I knew that I was destined to make it. 

Man 'o man, this pie did not disappoint us.  It is rich in it's peanut butter and chocolate flavor, but also light at the same time.  With a filling made of cream cheese and cool whip, it doesn't leave you feeling weighed down...just thoroughly peanut butter satisfied.  Usually I would use light cream cheese, but I didn’t want to risk changing the texture of the pie, so I used regular.  However, I did use “light” Cool Whip because as you all know, if you use at least one “light” item in your baking, it cancels out the calories of everything else.  No joke.  It’s a true story.  Also, as you'll see from the pictures, I added chopped up Reese's Peanut Butter cups to the top of the pie because really...why not?  If you’re a peanut butter nut like me, go make this pie and then enjoy every single bite of it.  That’s what I’m going to go do now! 

Enjoy!

Ingredients.

Ummm…YUM!

Jif’s Decadent Peanut Butter Pie

Ingredients

• 1 cup Jif Creamy Peanut Butter, plus 2 tablespoons, divided
• 1 (8 oz.) package cream cheese, softened
• 1/2 cup sugar
• 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
• 1 prepared chocolate pie crust
• 1 (11.75 oz.) jar Smucker's Hot Fudge Ice Cream Topping, divided

Directions

1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

Ice Cream Pie

Yum, yum, yum!  This is the new favorite dessert in our house.  I’ve made it twice in the last 3 weeks.  I came across the idea for this dessert on the Eat Better America website and thought that it’d be perfect for summer! 

I made it for the first time when my family came up to visit and it was so good, that Jeremy requested it again for when Jayla came over last week.  Speaking of Jeremy, I have a cute story about this recipe.  When I first told him that I was going to make an ice cream pie for dessert, Jeremy gave me a confused look and said, “But won’t the ice cream melt in the oven?”  Ah ha ha, cute, huh?  I explained that I wouldn’t actually be baking it  and he still seemed skeptical, but I think I convinced him that it’s good.

So, my inspiration for this ice cream pie was from this Healthified Turtle Ice Cream Cake.  I actually had all the intentions of following that recipe, but then I thought, “Well, there is premade Oreo crust at the store, so why should I make my own?”  Then, I asked Jeremy if he wanted a different kind of ice cream than vanilla and he wanted strawberry.  Personally, I was thinking Cookies ‘n Cream or Coffee would be excellent, but he’s not a fan of those.  Really, this recipe is more of a method.  Use whatever kind of ice cream you like.  Use a graham cracker crust instead of Oreo.  Add as much hot fudge as you want.  Or substitute butterscotch topping.  Use peanuts instead of pecans.  Or whatever.  You get the idea.

Enjoy!

 

Ingredients.

Eat me!

Sara’s Ice Cream Pie

• 1 store bought Oreo cookie pie crust
• 2 - 3 cups reduced fat chocolate ice cream, slightly softened
• 2- 3 cups reduced fat strawberry ice cream, slightly softened
• 1/2 cup Sugar free hot fudge topping
• 1/2 cup chopped pecans
• Sugar-free caramel topping

1. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
2. Spoon and carefully spread fudge topping over ice cream. Sprinkle with pecans; press lightly. Freeze 1 hour or until firm.
3. Drop strawberry ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Cover; freeze at least 8 hours or overnight.
4. To serve, let stand at room temperature 5 to 10 minutes to soften. Cut into 8- 12 wedges. Place each wedge on individual dessert plate; drizzle each with caramel topping and additional nuts, if desired.

A Review, a GIVEAWAY & Derby Pie

Boy, this is going to be one packed post!  Bare with me though because it’s good.  I promise.

  First, we have a review!  A few weeks ago, I was contacted by Skin MD Natural asking me if I’d be interested in receiving one of their products and reviewing it.  Heck yea, I would!  I’m so glad that I was able to receive a sample of their Shielding Lotion because this stuff is awesome!

 

Living in AZ for the majority of my life, I’ve always had skin that was more on the dry side.  Ever heard people in AZ say, “Oh, it’s a dry heat?”  Well, they weren’t kidding!  Add winter on top of that and then the fact that I’m always washing my hands…it all leaves me with dry skin.  The first time I used the shielding lotion, my skin was instantly moisturized and soft, and I was surprised that it stayed that way through most of the day!  Plus, the lotion is very light, non-greasy, fragrance free and a little goes a long way.  I love that!  I’ve been using the Shielding Lotion for about a week now and the overall appearance of my skin has improved greatly.  No more rough hands or dry cuticles, just soft, smooth skin.  It’s wonderful!   Check out these cool facts about Skin MD’s Shielding Lotion:

• It’s natural, eco-friendly
• It’s unlike any other conventional, artificial moisturizers because it works with the skin to naturally moisturize and heal
• It helps restore skin's natural protective abilities by bonding to the outer layer of skin, strengthening skins natural barrier against toxins and irritants that can dry the skin, while locking in the
  skin's natural oils
• It’s made in the US, using high quality natural ingredients, making it over 90% all natural
• It’s free of harmful fragrances, parabens, and colorants making it hypoallergenic
• It’s also vegan-friendly and gluten-free

Pretty cool stuff, right?  I highly recommend this lotion to those with dry skin…in fact, let me help you with that: secondly, we have a GIVEAWAY!  I’ll be randomly selecting one lucky reader to win a full size bottle of the Skin Natural MD Shielding Lotion on Tuesday, February 23rd at 12pm AZ time and here’s how you enter:

1. Leave a comment telling me why your skin is so dry.
2. Tweet the following: “@saraboff from Sara’s Sweets is having a Skin Natural MD giveaway and I want to win! http://bit.ly/afPaAA,” then, leave a comment telling me you’ve done so.
3. Blog: If you have a blog of your own, mention my giveaway in a post, then leave a comment telling me you’ve done so.

That’s it!  Good luck!

Lastly, we have a recipe.  A very delicious recipe, I might add.  One of the blogs that I frequent is Iowa Girl Eats.  Kristin has some delicious recipes, plus great tips on exercise and being healthy.  A few months ago, she posted this recipe and I knew that I had to make it! 

Kentucky Derby Pie is basically a chocolate chip cookie pie.  I know, right!  A chocolate chip cookie pie?! = AMAZING!  I followed the recipe to a “t” and it rocked my world.  Stop reading right now, go to the store, buy the ingredients and make this asap!  It is THAT good.

 

Ingredients.

Done baking.

You have to eat it while it’s still warm!  Oh my goodness!

Kentucky Derby Pie, by Iowa Girl Eats

Ingredients

• 1 stick butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup flour
• 1 cup chopped pecans
• 6 oz. semi-sweet chocolate chips
• dash of salt
• 1 frozen deep dish pie crust

Directions

1. Pre-heat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time and mix well after each egg. Add vanilla and mix.
2. Combine remaining ingredients into mixture and spoon into pie shell. Bake for 55-60 minutes, or until golden brown on top. Serve warm!

Pumpkin Galore

In looking at the pictures on my camera, I’ve realized that I’ve made a good amount of pumpkin treats within the last month.  Mmmm, pumpkin!  So, I’m going to combine them into this post and one more to follow in a few days.  Here we go with the first 2 recipes…  Enjoy!

#1 Pumpkin Snickerdoodles by The Recipe Girl

Make these cookies now!  They are absolutely amazing.  The Recipe Girl is amazing.  Check out her blog!  When I saw this recipe, I knew I HAD to try them, plus I wanted to bake some cookies for a friend.  I ate 5 of them while baking them and 5 the next day…thank goodness I gave a bunch away because I probably would have eaten them all.  This cookie is soft and a perfect mix of pumpkin and snickerdoodle.  MMMMM!

  

Ingredients.

One of the many that made it into my mouth.

Yum, yum, yum!

#2 Pumpkin-Ginger Pie with Golden Marshmallow Topping by Pillsbury

We had a Thanksgiving pot luck at my work last week.  I, of course, signed up to bring dessert!  Specifically, pumpkin pie.  I have a Pillsbury calendar near my desk at home and I’ve been staring at this recipe for all of November, just waiting to make it.  Now was my chance. 

This is a delicious pumpkin pie!  There is a layer of crunch streusel in-between the crust and the pumpkin filling, so it’s a nice surprise when you cut the pie, as well as when you taste it.  Also, there is fresh grated ginger in the filling.  I love ginger.  Pumpkin and ginger should get married.  They are wonderful together.  Lastly, it’s topped with yummy marshmallows that get golden and melty.  Yum!  If you’re a fan of pumpkin pie, I highly recommend trying out this recipe.

 
Ingredients.

 

Struesel layer.

Just out of the oven.

About to get toasted.  I don’t have a picture of the marshmallow toasted because I did it right before I went to work and was already running late!

Ingredients

Crust

• 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Streusel

• 1/2 cup crushed gingersnap cookies (9 cookies)
• 1/4 cup chopped pecans
• 2 tablespoons packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter or margarine, softened

Filling

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 cup evaporated milk
• 1/2 cup packed light brown sugar
• 2 teaspoons grated fresh gingerroot
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 2 eggs, slightly beaten

Topping

• 2 to 2 1/2 cups miniature marshmallows

Directions

1. Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
2. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
3. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): Do not use cookie sheet. In step 2, for second bake time, cover edge of crust with strips of foil to prevent excess browning, and bake 35 to 40 minutes. Remove foil before step 3.