Tag: Recipe

Peanut Butter Oreo Pie

oreo and peanut butter pieOkay you peanut butter lovers, this one is for you. What satisfies a sweet tooth more than a smooth rich piece of Oreo peanut butter pie. I got my inspiration for this Oreo peanut butter pie from my dad. Although all he can do is look at my pie in pictures, due to the fact that we live 1700 miles apart. My dad is the guy at thanksgiving that passes the classic apple, pumpkin, or pecan pie and heads straight for the richest, peanut butteriest, chocolatiest looking pie. One of the biggest things that draws me towards making this pie around the holidays is the small ingredient list. There is nothing better than whipping up a good looking pie in no time at all!

Directions:

ingredients for peanut butter oreo pie

Preheat oven to 350 degrees.

oreo peanut butter pie

Separate Oreo filling from the cookie and set filling aside. Leave 5-6 Oreos whole, for garnishing at the end. Put cookies into a large ziplock bag or food processor and crush down to crumb size pieces.

oreo pie crust

Melt butter and mix together with Oreo crumbs. Press mixture into a pie pan. Bake crust for 5-7 minutes.

oreo pie ingredients

Mix the filling of the Oreo, peanut butter and cream cheese together until smooth. Let rest until crust is cooled.

oreo pie filling

Spoon the filling onto cooled pie crust. Let chill for 1-1 1/2 hours.

oreo and peanut butter pie

Garnish with a layer of cool whip over the entire pie or just a dollop on each piece. Break the last of the Oreo cookies in half and place on each piece of pie. Cut and enjoy!

When I moved away, I left with many teachings from my dad, in which I am thankful for. As thanksgiving nears let us know what you are thankful for. There is always something to be thankful for. And of course, I’m always thankful for that last piece of peanut butter Oreo pie.

Here are a few pies to die over.

This pecan…

This apple…..

and this twist on pumpkin.

The pumpkin dessert, I promise……amazing.

These links are not affiliated…just personal favorites.

 

 

Blissful Canadian Butter Tarts

Canadian butter tartsIt’s that time of year when my thoughts turn to how fast summertime went and all the while trying to enjoy this beautiful fall weather. Baking traditional Canadian desserts is one of my families “must haves” at this time of year. Butter tarts first came to Canada in the early 1900’s from France. Growing up in Canada, we had butter tarts every holiday season, with some for special occasions throughout the year.

Directions and pictures

To make butter tarts you will need a mini or regular muffin tin, two mixing bowls, a whisk, a fork, measuring cups, measuring spoons, and a rolling pin.

Filling

The ingredients you will need for the filling are ½ cup of brown sugar, two tablespoons of vanilla (intimidation vanilla works), ¼ cup of butter, and two eggs. 

Crust

½ pound or 1 ⅛ cup of shortening (butter or lard will work also), two cups of all purpose flour, and ½ cup of water is need for the crust of the butter tart.

Preheat oven to 350 degrees.

Mix together brown sugar, butter, eggs, and vanilla until butter chunks are gone and brown sugar is dissolved, to make a foamy filling. Set aside.

 

In a separate bowl combine flour and shortening with a fork or pastry blender until contents becomes a crumbly mixture.

Add water and mix until mixture becomes a soft dough.

Get surface ready to roll out dough by dusting with flour.

Roll out dough until it is about ⅛ inch thick.

Using the edge of a ⅓ cup for mini tarts and the edge of a 1 cup for larger tart cut out circles of dough and place into muffin tins.

With muffin tins prepared, use a tablespoon scoop 1 tbsp. of filling into the mini tarts and 2-2 ½ tbsp into the regular tarts.

 

Once all tarts are filled with the filling, place into oven for 15-20 minutes or until the filling starts to bubble.

Let tarts cool for ten minutes before removing from the muffin tins and cooling completely on a cooling rack.

butter tarts
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Blissful Canadian Butter Tarts

These melt in your mouth butter tarts will be a family favorite.

Course Dessert
Prep Time 20 minutes

Ingredients

  • 1/2 cup brown sugar
  • 2 tbsp vanilla
  • 1/2 cup soft butter
  • 2 large eggs room temperature
  • 1/2 pound shortening lard or butter
  • 2 cups all purpose flour
  • 1/2 cup cold water

Instructions

  1. In a medium mixing bowl add the brown sugar, vanilla, soft butter and eggs. Mix until well blended. Set aside

  2. In another bowl add the flour and the shorting. Mix with a pastry blender or fork until the mixture resembles small peas. 

    Slowly add the cold water and gently mix until combined.

    Roll out on floured surface until dough is 1/8" thick

    Using the edge of a ⅓ cup for mini tarts and the edge of a 1 cup for larger tart cut out circles of dough and place into muffin tins.

    With muffin tins prepared, use a tablespoon scoop 1 tbsp. of filling into the mini tarts and 2-2 ½ tbsp into the regular tarts.

    Once all tarts are filled with the filling, place into oven for 15-20 minutes or until the filling starts to bubble.

    Let tarts cool for ten minutes before removing from the muffin tins and cooling completely on a cooling rack.

The best way to serve a butter tart is with a warm cup of coffee, and a room full of family and friends. If you enjoy getting new recipes, reading gardening tips and tricks, and following my journey as a small flower farmer, subscribe to my blog midwestcutflowers.com and follow me on pinterest and instagram. Try not to FALL for this amazing treat, they are sure the LEAF you smiling!