Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Wed, 01 Jul 2015 20:35:01 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Peanut Butter Pie – a Pie for Mikey http://steamykitchen.com/17823-peanut-butter-pie-recipe.html http://steamykitchen.com/17823-peanut-butter-pie-recipe.html#comments Mon, 22 Aug 2011 12:42:34 +0000 http://steamykitchen.com/?p=17823 Peanut Butter Pie recipe.

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There are few emotions that I don’t know how to process into words, leaving me utterly speechless. I’ll share two of them with you today, one of them is loss of life – my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the abundance of love, is best left to Diane and Todd to show you.

xoxo Jaden

p.s. My good friends, Maggy and Erika, have started a nonprofit called “Bloggers Without Borders” specifically designed for us to band together to help those in unexpected situations like this. They are organizing an online auction, full of wonderful prizes. Would you consider donating a prize? You can contact Maggy and Erika directly

 

This Peanut Butter Pie is for Mikey…..when Adam and Joanne heard the news and watched the video, they asked if they could make the pie to honor Mikey.

How to make peanut butter pie

For the crust, you will need melted butter and chocolate cookies.

In a food processor, process the chocolate cookies into crumbs, add them to a small bowl then pour in the melted butter and use a spoon to combine.

Pour the crumbs into a pie dish or a spring form pan. (Note, using a spring form pan will aide in presentation, but use what you have). Firmly press the crumbs into the bottom of the pan or dish and about 1-inch up the sides.

Next, pour melted chocolate into the base of the pie and smooth it out into an even layer.

Coarsely chop about a 1/4 cup of peanuts.

Then, sprinkle them over the melted chocolate. Place the pan into the refrigerator while making the filling.

Next, whip up some heavy cream and reserve in the refrigerator for later.

Now, make the filling. You will need 1 cup of room temperature peanut butter, we used creamy, just as Jennifer’s recipe suggests, but use chunky if that is all you have on hand.

Add the peanut butter to 8 ounces of room temperature cream cheese. (8 ounces of cream cheese is one whole package).

Then, use a hand or stand mixer to combine the two.

Pour in one 14-ounce can of sweetened condensed milk and blend with a hand mixer or stand mixer.

Then, add confectioner’s (powdered) sugar slowly to the mixture – careful not to go at too high a speed or else you might find yourself covered in sugar!

Next, add in 1 teaspoon of vanilla extract.

Then, 1 teaspoon of lemon juice. This really brightens up the flavor!

Now, go get the whipped cream you reserved from earlier. Add about 1/3 of the cream to the filling and blend. Don’t worry too much about folding at this point, this is just a way to loosen the filling so we can easily fold in the rest of the cream.

Now, we fold. This really lightens up the filling. Here is how to do it: Add the rest of the whipped cream and carefully fold it into the loosened filling. To do this, take a spatula and start in the middle of the bowl, pull it back out towards the side, slide it up the side of the bowl and let the mixture fall back onto itself. Turn the bowl, and repeat until all the whipped cream has been incorporated.

Pour the filling into the dish, smooth out the top, sprinkle with extra chocolate and/or peanuts, then refrigerate for at least 3 hours before serving.

Serve as is or whip up an extra batch of cream and spoon over a slice of pie.

Enjoy!

#apieformikey

So many have made this pie for Jennie and Mikey, here are just a few:

Return to Sunday Supper
Tartelette
Create Celebrate Explore
Little Miss Dids
Baked Bree
Pixelated Crumb
Flour Child
the Little Kitchen
Gluten Free Girl
Not Without Salt
Family Fresh Cooking
Kitchen Travels
Not nearly enough peanut butter pie

See lots more peanut butter pies made for Jennie and Mikey here.

Follow the twitter stream for #apieformikey here.

See the Facebook page started in Jennie and Mikey’s honor here.

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Peanut Butter Pie

Servings: serves 8-10 Prep Time: 20 minutes Cook Time:
peanut-butter-pie-side

Recipe adapted from Jennifer Perillo in honor of her late husband Mikey.

Ingredients:

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

Directions:

1) Add chocolate cookies to the bowl of a food processor and process until crumbs form.
2) Add cookie crumbs to a small bowl and combine with melted butter, mix well.
3) Firmly press the mixture into the base of a pie pan or spring form pan. Press the mixture about 1-inch up the sides of the pan.
4) Melt the chocolate in the microwave: Place the chopped chocolate into a microwave-safe bowl, but reserve 1 tablespoon to add at the end. Place the bowl into the microwave for 20 seconds. Stir, then put it back into the microwave for another 20 seconds and stir again. Continue to heat then stir until the chocolate is just melted, now add the reserved chocolate from earlier and stir until it is completely smooth.
5) Pour melted chocolate over the bottom of the cookie crust and spread into an even layer. Sprinkle chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the filling.
6) Pour heavy cream into a large bowl and whip, either with a hand mixer or stand mixer until soft peaks form. Place whipped cream into the refrigerator.
7) Add cream cheese and peanut butter to a large bowl, beat on medium speed until combined. Next, add condensed milk and beat until incorporated then, slowly add confectioner's sugar until incorporated. Add vanilla extract and lemon juice and increase speed to medium high, beat until filling is smooth.
8) Stir 1/3 of the reserved whipped cream into the filling. Fold in the remaining whipped cream.
9) Pour filling into prepared pie pan/dish, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.

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Vietnamese Ice Coffee (Cafe Sua Da) http://steamykitchen.com/492-vietnamese-iced-coffee.html http://steamykitchen.com/492-vietnamese-iced-coffee.html#comments Tue, 10 Jun 2008 19:24:39 +0000 http://steamykitchen.com/blog/?p=492 Vietnamese Ice Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk. If you love coffee, and have only tried weak, watered down coffee served over ice, you’re in for a big awakening. Vietnamese Ice Coffee is creamy, rich, smooth and sweet. Oh, and intense coffee ...

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vietnamese-iced-coffee-recipe-12

Vietnamese Ice Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk.

If you love coffee, and have only tried weak, watered down coffee served over ice, you’re in for a big awakening.

Vietnamese Ice Coffee is creamy, rich, smooth and sweet. Oh, and intense coffee flavor. It’s bold in flavor and makes a wonderful Vietnamese Coffee Ice Cream as well.

Vietnamese Iced Coffee (Cafe Sua Da)

When I made this on TV years ago, I was grateful that I brought extra coffee, ice and sweetened condensed milk – the entire television crew and morning hosts/hostesses all wanted a galls of Vietnamese Ice Coffee for now….and another one to save for their afternoon treat!

How to make Vietnamese Iced Coffee (Cafe Sua Da)

1) French roast medium coarse ground coffee: You can use any type of coffee really. Many Vietnamese use Cafe Du Monde French Roast Chicory coffee, but as long as the coffee is medium coarse ground, you can use it. Fine ground coffee would fall right through the little holes of the coffee press.

2) Sweetened condensed milk: It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here!

3) Vietnamese coffee press: Found at any Asian market – usually between $1.50 and $6.00, or online – Amazon sells them!

4) 2 glasses: one filled to the brim with ice.

Vietnamese Iced Coffee (Cafe Sua Da)

Step 1: Add 2 tablespoons of sweetened condensed milk to a glass

Add grounds

Step 2: Add 2 tablespoons of ground coffee to the base of the coffee press. Wet the grounds just a little bit with some hot water.

Screw on the press tight

Step 3: Screw on the press tight. The coffee should be packed well.

Pour boiling hot water

Step 4: Pour boiled hot water into the coffee press.

Cover

Cover with its little hat.
Step 5: Wait. It will drip veeerrrry….veeerrrry slowly. It takes 3-5 minutes to finish brewing.

Vietnamese Iced Coffee

The longer it takes, the stronger the coffee. Notice that there are only a few drops per second. For me, I can’t wait any longer than 5 minutes. If the coffee is dripping too fast, then use a small spoon or tip of knife to screw the press on tighter, 1 turn clockwise. Or if it’s dripping too slow, unscrew 1 turn counterclockwise.

Vietnamese Iced Coffee Recipe

While it’s dripping, go get some ice in a glass. You’ve got nothing else to do!

Viet Iced Coffee

Step 6: Once it’s finished, stir well.

Vietnamese Iced Coffee Recipe

You can set your coffee maker on top of its overturned lid to prevent dripping onto your nice table.
Step 7: Pour over ice and enjoy!


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Vietnamese Ice Coffee Recipe

Servings: 1 Prep Time: Cook Time: 6 minutes

You'll need a Vietnamese Coffee Maker.

Ingredients:

2 tablespoons medium course ground coffee
2 tablespoons sweetened condensed milk
ice

Directions:

1. Boil water, remove from heat to cool just a bit while you measure out your coffee grounds.
2. Add sweetened condensed milk to a cup. Fill a separate, tall glass with ice. The more ice you use, the weaker the iced coffee.
3. Spoon in the coffee into the Vietnamese Coffee Maker. Wet the grounds with about a tablespoon of the hot water. Screw on the press, finger tight. Pour in the hot water and cover. The coffee will slowly drip into the cup. Use the tip of a spoon or butter knife to turn the press clockwise (for tighter press, if the coffee is dripping too fast) or counter-clockwise (too loosen if the coffee isn't dripping at all.) It should take about 3-5 minutes to finish brewing. Adjust the press as needed.
4. Stir the hot coffee and the sweetened condensed milk well. Pour over the ice in the tall glass.

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