Okay let's get back in this thing!

I really wonder how I can keep on top of things. And here is proof how hard it is to balance a variety of things. So I admit, I am not so good at it. It's now April 1st and my game plan is to try and write a regular blog with some information and recipes that people can use.

I taught a class last night and all the positive comments made me so happy to work with food and continue to bring yummy recipes to people who enjoy cooking and sharing it with their family and friends that I prompted myself to update my website and my blog.

There are so many great blogs online so its not for competition that I am doing this but for a means to get some recipes out there for people to try. I developed a peanut butter and chocolate pie recipe for a bridal shower I'm doing on the weekend. And its pretty darn yummy so I have to give you the recipe. Its rich and decadent, kind of like a giant peanut butter cup. I hope the bride to be likes it! Maybe this is a recipe to make marriages last or at least begin. Have a good one!

Decadent Peanut Butter and Chocolate Pie

This no bake pie shares the ingredient spotlight of peanut butter with another favourite flavour- rich and decadent chocolate.

1 1/2 cups (375 mL) chocolate cookie crumbs
1/4 cup (50 mL) butter, melted

Chocolate Ganache Layer:
8 oz (250 g) semi-sweet chocolate, chopped
2 tbsp (25 mL) butter, softened
1 cup (250 mL) 35% whipping cream

Peanut Butter Layer:
1 cup (250 mL) smooth peanut butter
1/2 cup (125 mL) packed light brown sugar
2 tsp (10 mL) vanilla
1 1/3 cups (325 mL) 35% whipping cream
Whipped cream

In bowl combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch (25-cm) deep pie plate. Bake in preheated 350 F (180 C) oven for about 10 minutes or until firm. Let cool.

Chocolate Ganache Layer: Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Peanut Butter Layer: Meanwhile, in large bowl, beat peanut butter and sugar until fluffy. Beat in vanilla.

Whip cream. Beat half of the cream into peanut butter mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (Make ahead: Cover and refrigerate for up to 2 days.)

Garnish with whipped cream before serving.

Makes 12 to 16 servings.


  1. That sounds so delicious, Emily!! I'm drooling over here! I finally figured out how to get my account working, so I'm looking forward to following your blog more closely. xo


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