Tuesday, January 03, 2012

Stuff I Didn't Post Last Year But Really Meant To, Part I

One of my unofficial goals this year is to post more recipes here.  I'm pretty much always in the kitchen whipping something up and I've really made an effort to try new things.  Most of them have been successful; some have not but that's part of the fun for me.  I have a few rules when trying a new recipe:  I always try to make it exactly as it's written so that I can give it an honest critique.  Most of the time I do but every so often, I get the best of myself and start adding in whatever I think is missing.  I will credit where I find these new recipes and let you know when I've monkeyed around with it.  Deal?    

I know this is a really horrible thing to post at the beginning of the year, when everyone is acutely aware of what they're eating (and how much they ate over the holidays) but this little recipe is worth it. You don't have to make it now but you really should file it away for something special.  Valentine's Day perhaps? I'm sure your sweetie will love it. 

I found this gem off Pinterest (are you following me yet?) and made it exactly as it's written.  It is insanely rich and I never say that, but it is.  The first time I made it I served it for a friend's birthday and almost everyone left half of theirs.  It was just too much. But they also agreed that it was delish and worth having again.  

For the crust

16 Oreo cookies
4 T unsalted butter, melted

For the filling

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 t vanilla extract


1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.

And they're pretty, which is always a good thing.

My next recipe will be more appropriate for what we're all starting to think about it (swimsuit season is just around the corner!) but I had to start off big.  And nothing is bigger than this.  Enjoy!  And report back if you try it, ok? 


Amy said...

Guess what? You're killing me!!! I'm trying to figure out how to make this vegan, and you know what? It ain't happening. Insert sad face here. Oh well, it looks delish beyond belief. Enjoy some for me:)

Melanie said...

I agree with Amy...You're KILLING me!!! peanut butter and oreos!!! oh my goodness. I am trying to figure out how to get this into my mouth and not stuck to my butt!

tharker said...

I'm still dreaming of these from the time you made them for our lunch...