Easter Recipes, Sweets
You all must be hungry. I had 100 hits on my blog this morning. I am having company and I just finished a really good pie. I thought I would give you the recipe. You still have time to make it for the weekend. It is really easy and looks delicious. I have not tasted it yet, and I will have to post a picture of the finished product when I serve it later today. But I think I have a pretty good sense that it will be yummy.
Don’t you love Southern Living Magazine. I have taken it for years and have gotten so many wonderful recipes from its pages. Thank you to the editors who have worked on it for years and made us better cooks because of their great taste in food. This one is from June 2012. You might have it sitting on your coffee table. But if you don’t, here it is.
2 cups cinnamon graham cracker crumbs (15 sheets)
1/2 cup finely chopped honey roasted peanuts
1/2 cup melted butter
1 (4 oz.) bar semisweet chocolate baking bar (2/3 cup semi sweet chocolate chips would work fine if you have them on hand)
2 cups Land O Lakes whipping cream, divided
1 (8oz.) package cream cheese, room temp
1 cup creamy peanut butter (I used reduced fat)
1/2 cup firmly packed light brown sugar
2 tsp. vanilla extract
2 large bananas, sliced
Toppings:
1 cup whipped cream, whipped.
Add 1/4 cup powdered sugar after whipping. Then fold it. The powdered sugar stabilizes the cream and it will stay fluffy longer.
Chocolate syrup
Chopped honey roasted peanuts
Preheat oven to 350 degrees. Using a food processor, pulse the graham crackers until almost fine, then add the peanuts and continue to pulse a few times. Add melted butter. Press firmly on bottom and up sides of a 9 inch pie plate. Bake 12 minutes. Remove from oven and cool completely. About 30 min.
Microwave chocolate and 1/2 cup cream in a glass bowl for 30 sec. Then stir and microwave an additional 30 and stir until smooth. Pour into cooled crust.
Beat cream cheese, peanut butter and brown sugar with an electric mixer until fluffy. Add 1/4 cup whipping cream and continue beating. About 3 minutes in all.
In a separate mixing bowl. Whip vanilla and 1 1/2 cup whipping cream at high speed until stiff peaks form.
Fold 1/3 of the whipped cream into the peanut butter mixture to loosen. Then fold in the remaining whipped cream.
(that looks kind of messy, oops!)
Arrange banana slices over the chocolate in the crust. Spread peanut butter mixture over the bananas. Cover and chill 8 hours. (Mine is only going to chill for 2 hours.)
Serve with whipped cream, chopped peanuts, banana slices and chocolate syrup.
P.S. It was dudelicious!!!! You really must try it.
Have a great Memorial Day Weekend. We are so blessed to live in a free country and are so indebted to those who have given their lives for our freedom.
P.S.S.
I catered a graduation luncheon on Friday. I used this recipe and put it in little votive cups that I had purchased at IKEA. I made the crust and baked it and then crumbled it and put about a tablespoon in each cup and then pressed it down. Then I poured in a little of the chocolate, then chopped some banana on top, then piped in (or just use a spoon) about 1/4 cup of the peanut butter mixture. Then topped it with fresh whipped cream sweetened with a little powdered sugar (or you could use Cool Whip if you are lazy 🙂 Then drizzled a little more of the chocolate and sprinkled crushed peanuts on top. You can get little plastic spoons at Party City.
I put the cups on a cupcake tree. Used one of the votives as a vase and put gerber daisies in it. Very cute!
