Monday, April 27, 2015

Peanut Butter Pie

 It's a pretty day and I'm enjoying some peanut butter pie for tea today.

 I've brought out my kitchen table centerpiece for my birdie theme.  I put together the bird nest with some moss, sticks, twigs, etc., and added some faux eggs, into a vintage silver candy dish.  I have a string of battery operated lights that encircle it that I turn on at night.  

 This teacup was actually painted by  my late Great Aunt Kitty's teacher, for she signed it underneath.  I love this forget-me-knot design and the softest shading of pink in the background.  The dessert plate, however, was painted by my Aunt Kitty.  The pieces match really well.

 This pie recipe comes from The  Pioneer Woman, and oh my,  is it ever good!    If you're in the mood for a peanut butter and chocolate fix, this will cure you.  It is very rich and you need just a sliver. It would be good for a crowd, because I seriously think you could get 12-16 slices out of this pie.  

For the crust:
  • 25 whole chocolate sandwich cookies (Oreos)
  • 4 tablespoons butter, melted
For the filling:
  • 1 cup creamy peanut butter
  • one 8 oz. package cream cheese, softened
  • 1 ¼ cups powdered sugar
  • one 8 oz. package of frozen whipped topping, thawed
Preheat the oven for 350 degrees F.  Crush 25 cookies in a blender or food processor.  Melt butter and once cooled, mix melted butter with finely crushed cookies with a fork or in a food processor.  Pour crumb mixture into pie pan and press to form the crust.  Put crust in the oven for about 5 minutes, until crust is set.  Set aside to cool completely.

In a large bowl, whip peanut butter and cream cheese until well-combined.  Gradually add powdered sugar mixing to combine completely.  Add and mix in Cool Whip.  Once filling is fully-incorporated, pour into the pie crust and smooth the surface with a spatula.  Allow the pie to chill for at least an hour to set before serving.

My addition is the garnish of a drizzle of chocolate sauce and chopped peanuts.

Here's my spruced up birdhouse that I painted over the weekend.  It was looking quite shabby after over 10 years. 

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             Thank you for your visit!  xo

Monday, April 20, 2015

Strawberries and Cream Puff Pastry Shells

I am having tea outside because it's such a pretty day to enjoy the outdoors. I've made some Strawberry and Cream Puff Pastry Shells.  Would you like to join me for one and a cup of Mrs. Patmore's Pudding Tea?  I've cut some knock-out roses from my bushes in the background, to fill my lady vase.  Yes, I'm  using the gingham cloth that I made again.  These are so easy to make...just zig-zag about 1/2-3/4" from the edges of your square,  and then pull the threads to fray the edges.  The strawberry teapot that my sister gave me is perfect for today's tea.

 Isn't this snack set so pretty?  My sweet friend, Linda, gave me this for my birthday, and underneath it says Fraisier des jardins, Mann 1975.  It's perfect for  breakfast, lunch or snack.  Thank you, Linda!

This dessert is so easy to whip up!  I found a box of Pepperidge Farm Puff Pastry Shells in my freezer and wanted a pretty dessert to compliment my strawberry snack set.  Here's how to make them:

1 box of Pepperidge Farm Puff Pastry Shells
1 small box of vanilla instant pudding and pie filling (I used sugar-free)
1 cup milk
about 1/2 of an 8-ounce tub of frozen whipped topping, thawed
cleaned strawberries, hulled and cut up
Extra whole strawberries for garnish
Bake the puff pastry shells according to directions on the box.  Separate the top and remove the filament inside the shells.  Let cool.
Mix the instant vanilla pudding with the milk for about two minutes.  Fold in the thawed frozen whipped topping.

Add the chopped strawberries, however many you would like, and fill the the shells.  Top with a whole strawberry.  I like to add the top of the puff pastry shells, also. 

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Thank you for your visit!  xo

Monday, April 13, 2015

Lemon Bars

Let's have some luscious lemon bars for today's tea!  I'm using another one of my late Great Aunt Kitty's trios that she painted for me.  


This pansy pattern is perfect for Spring time.  My green gingham cloth goes with so many of my patterns.

This Lemon Bar recipes comes from my old Betty Crocker Cookbook, that I received back in 1970.  I've slightly adapted it, by adding  more lemon juice and also some lemon zest.  It's really a wonderful recipe and makes a square pan of either and 8x8", or a 9x9".  I hope you'll try them soon.

Lemon Bars

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice (I used the juice of one lemon, which ended up being almost 1/4 cup)
zest of one lemon
powdered sugar for garnishing

Heat oven to 350 degrees.

Mix thoroughly the flour, butter and powdered sugar.  Press evenly into the bottom of an 8x8x2" or 9x9x2" ungreased pan.  Bake 20 minutes.

Meanwhile, beat remaining ingredients for about 3 minutes until light and fluffy.  Pour over the hot crust.  Bake about 25 minutes longer or until no  imprint remains when touched lightly in center.  Cool; cut into squares. Dust with powdered sugar.

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Monday, April 6, 2015

Carrot Raisin Bread

I've made us some Carrot Raisin Bread for our tea today.  Won't you join me for an after Easter Tea?


I'm using one of my painted teacups and matching plate that my late Aunt Kitty gave me as a shower gift.  

My sweet bunny planter was from a friend that passed away.  I love how gifts remind us of those we have lost in our lives.

Don't these carrots look real??  My daughter  sculpted  and painted them when she was in middle school.  I just love them!

I printed off the recipe for Carrot Raisin Bread, from Mimi's Cafe back in 2001.   I'm thankful that I did because they no longer share it on their website.  Have you ever tried their carrot raisin bread?  They put a basket of it on the table, along with their mini french bread, and both are wonderful!  In case you don't have a Mimi's Cafe nearby, you may want to try this fabulous bread.  It's not exactly like what they serve in the restaurant, but it's really good!  I've made mine into mini bundts.  Here's the recipe:

1 1/2 cups all-purpose flour 
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup diced canned pineapple, drained (I use crushed)
1/2 cup raisins  (I used golden raisins this time because that's what I had)
1 cup finely shredded carrots
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again.

Grease and flour a 9-inch square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. Bake at 350 degrees F for about 30 minutes. Mini-loaves take about 20 minutes.  I love making mini bundts for this.

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Thank you for your visit!  xo

Friday, April 3, 2015

Happy Easter from Nana and Her Peeps

Most of my Peeps (only my oldest grandson was missing) and I made a fun food treat. My friend, Bea, had sent me a picture of this because she knows that I like to do fun things with my grandkids.  Thanks, Bea!  Here's how you make it:

Twinkies or Cloud Cakes (Little Debbie)
Large Marshmallows
Tiny Pretzels
Bunny Peeps (or small chocolate bunny)
Sprinkles or candy disks

Cut a square from the middle of the cake, without going through the bottom.

Cut Marshmallows in half for the wheels.  Add a little icing to the sticky sides and attach them to the "car" for tires.  Add some icing to s small disk or put a little icing on the middle of the "tire" and add some sprinkles.

Add the pretzel to the "car" for the steering wheel.

Add the bunny peep for the driver.  Enjoy!

Happy Easter from Nana and her Peeps!

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