Chocolate Peanut Butter Pie with Pretzel Crust

I'm not really a pie person.  But, there are a few times a year where it's practically required to make and/or eat pie. I grew up eating, and actually loving, lemon meringue pie.  I like a good pumpkin pie as well.  Come to think of it, maybe it's just the crust I can't get on board with.  Yes, crusts are beautiful and buttery and flaky, but to me, it's just plain, boring and almost tasteless.  I often just eat the filling right out of the shell.

Anyway, over the years, I've embraced pie more and more and have found my favorites that I can make over and over and genuinely enjoy.  Take this blackberry pie for example.  So good! And this egg nog pie, just in time for the holidays.

This pie today takes the cake!  It's everything you want in a dessert...chocolate, peanut butter, smooth and crunchy, salty and sweet.  The whole shebang!

Chocolate Peanut Butter Pie with Pretzel Crust
for the crust:
2 cups finely crushed pretzels (4 cups whole pretzels) 
13 Tbsp. butter, melted 
1/4 cup brown sugar 
1 9-inch deep dish pie pan 

for the chocolate filling:
8 oz. good quality dark chocolate (use a bar, not chips) 
16-20 large marshmallows 
1/2 cup milk 
1 cup heavy cream 
1 tsp. vanilla 

for the peanut butter whipped topping: 
1 cup heavy cream 
1/4 cup smooth peanut butter 
2 Tbsp. powdered sugar 
1/2 tsp. vanilla 


Preheat oven to 350 degrees F.

Combine all ingredients for crust. Press firmly into pie pan and bake at 350 degrees F for 10 minutes. Cool completely. 

In a double boiler over medium low heat, melt chocolate, milk and marshmallows. Whisk until smooth. Remove from heat and cool. Whip 1 cup of heavy cream until stiff and fold into cooled chocolate mixture. Fold in vanilla. Pour into cooled crust and chill. 

In a mixing bowl, whip remaining cup of heavy cream until stiff. In a separate bowl, whisk about 1/3 of the whipped cream into the peanut butter, powdered sugar and vanilla. Gently fold in the rest of the whipped cream. Spread the whipped topping on top of the pie and chill until ready to serve. 

Garnish with chocolate curls and crushed pretzels, if desired.

Brown Sugar and Rosemary Pork Tenderloin

Ahhhhh!!  This has become one of my favorite things to cook over the last few months.  I never used to cook much with pork, except pulled pork, and I was looking for something different and easy.  Well, this was a sure winner.  Super quick and easy and I always had everything on hand.

I actually started making these with pork chops instead of a tenderloin, which I equally love and makes for an even quicker meal. But, either way, this is staying in the dinner rotation for a while.  Hope my fam doesn't get sick of it!


Brown Sugar and Rosemary Pork Tenderloin
1 pork tenderloin, about 2 lbs.
olive oil
2 Tbsp. butter
2 Tbsp. brown sugar
1-2 tsp. dried rosemary
salt
pepper


Preheat oven to 425 degrees F.

Heat a drizzle of olive oil in a cast iron skillet over medium-high heat.  Salt and pepper the tenderloin and add it to the pan; brown on all sides.  Remove to a plate and add butter, brown sugar and rosemary.  Once butter is melted, stir to combine and add the tenderloin back in.  Spoon the sauce over the meat and put it in the oven for about 8 minutes, or until the internal temperature reaches 165 degrees F.  You can also take it out half way and continue spooning the sauce on top.

Once cooked, remove from oven and allow to rest.  Serve warm.

Dutch Oven Mushroom Beef and Barley Soup

I LOVE Sundays.  I love that I get to sleep in (sort of).  I love that I can make pancakes or scones or muffins for breakfast, not something I can do during the week, and I love hanging out in my pajamas!  I also LOVE Sunday dinner.  Gathering around the table with your loved ones and sharing a good meal has got to be just about one of the best things on earth. 

The last time we got together I got to make a big pot of this warm, hearty soup.  It was the perfect remedy for a cold and blustery day.


Beef and Barley Soup
1 1/2-2 lbs. beef stew meat or chuck roast, cubed
2 Tbsp. olive oil
1/2 Tbsp. butter
3/4 cup onion, finely diced
3/4 cup celery, finely diced
3/4 cup carrots, finely diced
8 oz baby bella mushrooms
2 cloves garlic, minced
1 Tbsp. tomato paste
1 tsp. fresh thyme
1/2 cup red cooking wine
4 cups beef bone broth, low-sodium
3-4 cups vegetable broth, low-sodium
2/3 cup barley, rinsed


In a Dutch Oven, heat 1 tablespoon of olive oil over medium-high heat until rippling. Add the onion, carrots and celery.  Reduce heat to medium and saute until onions are soft and translucent. Remove to a bowl and set aside.  Add about a half of a tablespoon of butter and another small drizzle of olive oil to the pan.  Add the mushrooms and saute until soft.  Remove and set aside as well.

Add remaining tablespoon of olive oil and beef cubes and saute until browned on each side.  Add veggies back in, the garlic and fresh thyme.  Saute about a minute, until fragrant.  Add tomato paste and red wine.  Increase heat to high and bring to a boil to scrape up any bits on the bottom of the pan.  Add broth and barley and bring to a boil.  Reduce heat to simmer and cook about 45 minutes.

Taste for seasoning and add salt and pepper as needed.  Serve warm



SOURCE:  Slightly adapted from Mel's Kitchen Cafe