Of course the weather gets nice when finals time comes around and I have to buckle down and study. I can't complain too much though. The workload compared to my classes at home is significantly lighter. Adjusting back may be a little bit rough. But still, I want to be outside! I...have less than two weeks before I go back to the US. Wow. That just hit me. But you can understand that I want to spend that precious little time as wisely as I can.
Spending that time wisely doesn't necessarily mean going on elaborate adventures all the time (though those are nice too). It can mean simply cherishing the moments you have with friends who you likely will not see again for a long time. Sad truths. Aw. Now I've lost my train of thought. Point I was trying to make is to enjoy what you have while you still can.
Tying into that nicely is Peanut Butter Pie. I don't think I will ever be able to separate them from this. Almost two years ago Jennifer Perillo lost her husband suddenly and unexpectedly. In a gesture both beautiful and heartbreaking, she asked bloggers to make his favorite dessert, peanut butter pie. So to me, it will always be this food filled with love. And making it was a labor of love; I did everything by hand, from whipping the cream to crushing the cookies for the crust. As usual, sharing it, just taking a moment to sit back and enjoy with my friends, was the best part.
Peanut Butter Pie
8 oz cream cheese
1 1/2 cups powdered sugar
1 cup smooth peanut butter
1/2 - 3/4 cups milk
16 ounces heavy cream
(My crust was really thick, but I like it that way. Adjust accordingly)
24 chocolate sandwich cookies
1/4 melted butter
Crush cookies finely. Place in pie tin (or, like me, a 7x10 rectangle. Work with what you have.) Pour butter over the crumbs and stir until crumbs are evenly moistened. I took some crumbs and saved them for sprinkling on the top. Your call. Pat down into a dense layer with the back of a spoon, your hands, a cup, whatever. Set aside.
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped cream. Spoon onto crust. Top with reserved crumbs if you wish. Freeze until firm.
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| As far as I know, these cookies have no bourbon in them. |
Spending that time wisely doesn't necessarily mean going on elaborate adventures all the time (though those are nice too). It can mean simply cherishing the moments you have with friends who you likely will not see again for a long time. Sad truths. Aw. Now I've lost my train of thought. Point I was trying to make is to enjoy what you have while you still can.
 |
| Making whipped cream in a jar is not as hard as I expected. |
Tying into that nicely is Peanut Butter Pie. I don't think I will ever be able to separate them from this. Almost two years ago Jennifer Perillo lost her husband suddenly and unexpectedly. In a gesture both beautiful and heartbreaking, she asked bloggers to make his favorite dessert, peanut butter pie. So to me, it will always be this food filled with love. And making it was a labor of love; I did everything by hand, from whipping the cream to crushing the cookies for the crust. As usual, sharing it, just taking a moment to sit back and enjoy with my friends, was the best part.
8 oz cream cheese
1 1/2 cups powdered sugar
1 cup smooth peanut butter
1/2 - 3/4 cups milk
16 ounces heavy cream
(My crust was really thick, but I like it that way. Adjust accordingly)
24 chocolate sandwich cookies
1/4 melted butter
Crush cookies finely. Place in pie tin (or, like me, a 7x10 rectangle. Work with what you have.) Pour butter over the crumbs and stir until crumbs are evenly moistened. I took some crumbs and saved them for sprinkling on the top. Your call. Pat down into a dense layer with the back of a spoon, your hands, a cup, whatever. Set aside.
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped cream. Spoon onto crust. Top with reserved crumbs if you wish. Freeze until firm.
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