Peanut Butter and Chocolate Silk Pie

I saw this recipe in one of my Southern Living magazines and told myself I have to try this pie sometime….soon.  Well, I put the magazine away in a stack of other magazines and forgot all about it.  I occasionally browse through some of my old magazines to look for things I said I wanted to make and then forgot about. So, my new thought is this….I own the magazine, it’s my magazine, so, I should be able to rip the page right out of the magazine.  I don’t have to quietly rip a recipe out of a magazine in the doctor’s office and then feel badly that I took something that was not mine….after-all, God sees everything! lol  So, now I just rip recipes right out and put the magazine back in the stack.  Now when I have down time, I write the recipe out on a card and file in my loose-leaf cookbook for viewing later, and to make later. Awwww, the guilt is now gone!
This is a really good pie, it’s rich, but very good if you love chocolate and peanut butter. I love this pie cold, but it’s very good room temperature also. The chocolate in the pie is so soft and then you get that taste of peanut butter on top…then you have the crunch of the drizzled chocolate across the top and the crunch of peanuts in your mouth….mmmmmm so delish!


1 recipe Chocolate Pastry
3 cups whipping cream
1 cup semisweet chocolate pieces
1/3 cup sugar
1/3 cup butter
2 egg yolks, lightly beaten
3 tablespoons crème de cacao or whipped cream
1/3 cup creamy peanut butter
¼ cup sugar
¼ cup semisweet chocolate pieces, melted


1. FOR CRUST: Preheat oven to 425F. Prepare Chocolate Pastry. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate and trim to ½ inch beyond edge. Fold under extra pastry even with plate edge; crimp as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake about 8 minutes more or until set and dry. Cool on a wire rack.

2. FOR FILLING: In a medium heavy saucepan combine 1 cup of the whipping cream, 1 cup chocolate pieces, 1/3 cup sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Stir half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat 5 minutes or until mixture thickens and begins to bubble. Remove from heat. (Mixture may appear curdled.) Stir in crème de cacao (or whipping cream). Place saucepan in a bowl of ice water; let stand 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.

3. Transfer chocolate mixture to a mixing bowl. Beat with an electric mixer on high-speed for 2 to 3 minutes or until light and fluffy, scraping sides of bowl frequently. In a mixing bowl beat ½ half cup of the whipping cream on medium speed until soft peaks form (tips curl). Fold some of the whipped cream into chocolate mixture. Fold chocolate mixture into the remaining whipped cream. Spread filling in pastry shell. Cover and chill for 5 to 24 hours.

4. Before serving, in a large mixing bowl whisk together ¼ cup of the whipping cream, the peanut butter, and ¼ cup sugar until smooth. Gradually beat in the remaining and 1/4 cups whipping cream on medium speed until soft peaks form (tips curl). Spread whipped cream mixture on top of pie. Drizzle with melted chocolate and sprinkle with chopped peanuts.

Chocolate Pastry Crust:

In a medium bowl stir together 1 and 1/3 cups all-purpose flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa powder and ½ teaspoon salt. Using a pastry blender, cut in ½ cup shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon ice water over the part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened (3 to 4 tablespoons ice water total). Gather flour mixture into a ball, kneading gently until it holds together. Follow directions above on how to roll out crust.

Apple Bread

This bread is from a cookbook I bought while visiting family in Pennsylvania. I was at an auction siting next to a Mennonite lady during the auction.  We began talking about various things when we suddenly realized we both had a love for baking.  I asked her what was her most favorite “go to” cookbook and she told me about her favorite cookbook called “The Basics and More Cookbook.”  She told me I might find this cookbook at a local Mennonite store.  As soon as the auction was over I had to find this store!  When I got to the store, I began looking in the cookbook section and there it was… on a bottom shelf…my new “go to” cookbook! lol  I have made quite a few recipes from this cookbook, but most of the time I go to the BAKING SECTION!

I love the smell of bread while it’s baking, and it doesn’t matter what kind of bread, regular bread or sweet breads!  I love the smell of yeast breads, but there are so many breads that do not require yeast that are just as awesome…but, yeast breads will always be my favorite.  Even though this bread does not require yeast, it’s still a very good bread; although I thought this recipe was a little on the dry side, but, the next time I make it I would probably add some sour cream to it, or an extra egg.  I don’t want to discourage you from making this bread, it may not even be on the dry side to someone else.  So. why post this recipe instead of it’s a little on the dry side?  I still think it’s a good bread! lol  It’s great warmed up with butter on top!  You can taste the cinnamon along with the apples and then the crunch of the nuts….oh, still yummy indeed!  This bread recipe did not call for icing drizzled on top, so this is your option of you prefer the additional sweetness the drizzle icing adds to the bread.

Happy Bread Baking!



1 cup sugar

1/2 cup shortening

2 eggs

1 and 1/2 cups grated apples

2 cups flour

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

1 teaspoon cinnamon

3/4 cup chopped pecans or walnuts


Cream sugar and shortening.  Beat in eggs.  Add apples.  Mix dry ingredients and add.  Stir in nuts.  Pour into a greased loaf pan.  Bake at 350F approximately 1 hour.  Do not slice until cool.

*Optional : This bread did not have an icing, but I like a little icing drizzled on top.  Just mix some powdered sugar with a little water until you have the desired thickness you want.  I also added a teaspoon of cinnamon to the icing, but his is also optional.

Recipe from a cookbook called “The Basics and More Cookbook.” 2005


Lemon Blueberry Bundt Cake

Here is another great recipe for those who love lemon and blueberries.  This cake is refreshing and full of flavor, and easy to make.  This cake calls for fresh blueberries, but you can also use frozen blueberries if fresh is not available.  I would just make sure the frozen blueberries are completely thawed and rinsed well to avoid the blueberries turning the cake batter the color of blueberries!  This is a great cake to take to any gathering, and you don’t even have to drizzle icing over the top, you can simply sprinkle confectioner sugar on top instead. If you are a fan of the combination of lemon and blueberries, you may also love a recipe I posted called “Lemon Blueberry Drizzle Bread.” This recipe is from a cookbook called “Martha Stewart’s Cakes” 2013.  I hope you enjoy this cake recipe as much as I do!

Happy Cake Baking!



1 cup (2-sticks) unsalted butter, room temperature, plus more for pan

2 and 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest, plus more for pan

2 teaspoons baking powder

1/2 teaspoon salt

1 cup packed light brown sugar

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups fresh blueberries

2 Tablespoons finely grated lemon zest

Confectioners’ sugar, for dusting (optional)


1. Preheat oven to 350F, with rack on bottom shelf.  Butter a 12-cup Bundt pan; dust with flour, tapping out excess.  In a medium bowl, whisk together 2 and 1/2 cups flour, the baking powder and salt.

2. With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, 3 to 5 minutes.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Reduce speed to low; add flour mixture in 3 batches, alternating with 2 batches of sour cream and beating until just combined.  Toss blueberries and zest with remaining 1 teaspoon flour; gently fold into batter.

3. Transfer batter into prepared pan; smooth top with an offset spatula.  Bake until a cake tester comes out clean, 60 to 70 minutes.  Transfer pan to a wire rack to cool 20 minutes.  Turn out cake onto rack to cool completely.  (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)  Dust with confectioners’ sugar before serving if desired.

*Optional:  I drizzled cake with confectioners’ sugar mixed with a little bit of water.  You can make the glaze thick or thin according to your preference. I like my drizzle icing thick, so I add very little water.  You can also add flavoring to the drizzle icing if you like.

Recipe from cookbook “Martha Stewart’s Cakes.”  3013




Note to my Followers

I know it’s been quite sometime since I’ve posted a recipe, but I’ve had some personal issues that have taken priority over my blog.  I hope to be able to continue to post new recipes and keep things updated and fresh as I had before.  Thanks to all who have remained as my followers! I appreciate each and every one of you. ~hugs~  Rosetta

Harvest Pumpkin Brownies

Another great brownie recipe…and so easy to make!  These brownies are so moist and they taste like pumpkin pie, but in a brownie form.  So easy to make and you can bet they will be gone in a flash!  Great brownies to take to any fall gathering.  Great in place of pumpkin pie for Thanksgiving for those who are intimidated to make a pie.  If your new to baking and want to take something to a gathering, this is an easy recipe to make!  Hope you enjoy!

Happy Pumpkin Brownie Baking!

Harvest Pumpkin Brownies


1 can (15-ounce) pumpkin

4 eggs

3/4 canola oil

2 cups all-purpose flour

2 cups sugar

1 Tablespoon pumpkin spice

2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt


1. In large bowl, beat pumpkin, eggs, oil and vanilla until blended.

2. Combine dry ingredients; gradually stirring into pumpkin mixture.

3. Pour into greased 15×10 pan and bake at 350* for 20-25 minutes, or until toothpick comes out of center clean.

4. Cool on a wire rack.

Cream Cheese Frosting:


6 T butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla

1 teaspoon milk

1/8 tsp salt

1 1/2 – 2 cups powdered sugar


1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended.  Combine the dry ingredients; gradually stir into the pumpkin mixture.

2. Pour into a greased 15-inch x 10-inch x 1-inch baking pan.  Bake at 350F for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Directions for Cream Cheese Frosting:

3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.  Gradually add confectioner’s sugar until smooth.  Frost brownies.  Store in the refrigerator.  Yield 5 to 6 dozen squares.

Recipe from Taste of Home Fall Baking (special edition for 2012)


Pumpkin Bars

If you love pumpkin pie, then you are going to love this recipe. These bars are soft and yummy just like pumpkin pie.  This would be a good recipe to use for a beginning baker who is afraid to make a pumpkin pie. These bars are spicy just like pumpkin pie, and they are very easy to make!  I absolutely love fall baking! When these bars are baking, the aroma fills the house with pumpkin pie scent and that is definitely a smell I love to have in my house in the fall.  I took these to work and they were loved by all…and that is a good thing in my book! I hope you enjoy these bars the way my co-workers did, and the way I do!

Happy Pumpkin Bar Baking!




2 cups all-purpose flour

1 and 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cloves

4 eggs, slightly beaten

1 (15-ounce) can pumpkin

1 cup vegetable oil

1 recipe Browned Butter Icing (optional)


1. Preheat oven to 350F.  In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.  Add eggs, pumpkin and vegetable oil; stir until combined.  Spread batter evenly into an ungreased 15 x 10 x 1-inch baking pan.

2. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack for 2 hours.

Browned Butter Frosting

In a small saucepan heat 1/3 cup butter until butter over low heat until melted.  Continued heating until butter turns a light golden brown.  Remove from heat.  In a large bowl, combine 3 cups powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla.  Add browned butter.  Beat with an electric mixer on low speed until combined.  Beat on medium speed until spreading consistency, adding additional milk if necessary.  Makes 1 and 1/2 cups.

Recipe from Better Homes and Gardens Fall Baking Magazine.

Angel Food Cake 2

Angel Food Cake is so light and fluffy and so low in fat, that you’re able to enjoy all it’s goodness without the guilt.  This cake has all the great flavor you want an Angel Food Cake to have.  You can change this cake in several ways; by adding a few additional ingredients, you can change this recipe to be Cherry Angel Food Cake, Chocolate-Cherry Angel Food Cake, Chocolate Confetti Angel Food Cake, Espresso Angel Food Cake as well as Lemon Angel Food Cake.  In other-words, you can make this cake yours!  By adding assorted colored sprinkles into the batter, you can have a Confetti Angel Food Cake.  I hope you enjoy this “guilt-free” cake soon… you won’t be disappointed.

Happy Cake Baking!



1 and 1/2 cups egg whites (about 12) (room temperature)

1 and 1/2 cups powdered sugar

1 cup cake flour

1 and 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 and 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt


1. Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites  Move oven rack to lowest position.  Heat to 375 F.

2. In medium bowl, mix powdered sugar and flour; set aside.  In large clean, dry bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.  Beat in granulated sugar, 2 Tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.  Continue beating until stiff and glossy.  Do not under-beat.

3. Sprinkle powdered sugar-flour mixture, 1/4 cup at a time over egg white mixture, folding in with a rubber spatula just until sugar-flour mixture disappears.  Push batter into ungreased 10-inch angel food (tube) cake pan.  Cut gently through batter with a metal spatula or knife to break air pockets.

4. Bake 30 to 50 minutes or until cracks feel dry and top springs back when touched lightly.  Immediately turn pan upside down onto heatproof bottle or funnel.  Let hang about 2 hours or until cake is completely cool.

5. Loosen sides of cake with knife or long metal spatula; remove from pan.  Spread or drizzle chocolate glaze over top of cake.

Cherry Angel Food Cake:

Gently fold 1/3 cup chopped, very well-drained maraschino cherries into batter in Step 3.  Continue as directed.

Chocolate Confetti Angel Food Cake:

Stir 2 ounces grated semisweet baking chocolate into powdered sugar and flour in Step 2. Continue as directed.

Espresso Angel Food Cake.

Stir in 2 Tablespoons instant espresso coffee powder or granules into powdered sugar and flour in Step 2.  Continue as directed.

Lemon Angel Food Cake:

Stir in 1 Tablespoon grated lemon extract and1 teaspoon lemon extract to powdered sugar and flour in Step 2.

Recipe from Betty Crocker cookbook “The Big Book of Cakes.”  2013.