A new recipe

My heart is breaking for a woman I don't even know and had never heard of before a few hours ago. I was looking for a new pie recipe (I've been in the mood to bake since our total weather reversal this past weekend where we went from 95 degree days to 65 degree days. That is totally awesome! But I digress). I found a peanut butter pie recipe which then led me to a new blog. Maybe you've heard of In Jennie's Kitchen . She was rated one of the top 100 food blogs this year. And she lost her husband last month. And her two little girls lost their father. But what breaks my heart to the point of tears running down my face as I write this, is the anguish I can hear in this blog entry. So, I'm praying hard at this very moment for her and her two little girls, that God will work in their hearts and give them peace and comfort.

Try this peanut butter pie recipe. It was quite easy to make and very yummy. And while you're making it, pray for this family. That they'll find the Lord. That they'll be able to laugh, rejoice, breathe again. That this tragedy in their lives will bring about something wonderful.

Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

I'm going to go back to blogging soon. Look for more entries and living the frugal and fit life!