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 This Is Why You're Fat - Food Pr0n

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Bellz
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Mon Oct 13, 2014 1:08 am

As promised... three of the I think 7 made today...

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Pumpkin pie with cranberry glaze, Maple pumpkin pie with pumpkin seed brittle (which btw is fecking amazing) and Coconut pumpkin with rum

and tomorrow it's the all out full thanksgiving dinner where I once again curse having such a small kitchen.

You all of course are invited...bring booze.
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Trinity
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Mon Oct 13, 2014 7:13 am

On my way! lol! Happy Thanksgiving Bellz n Family! Very Happy

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HandsomeFin
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Sat Oct 25, 2014 8:43 pm

Had one of these for desert...yusss

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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Sun Oct 26, 2014 6:44 am

*swoons*
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Trinity
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Sat Nov 08, 2014 12:59 am

Ok, pie...found this a few nights ago and omg...my mom used to make similar we just called it peanut butter pie and was trying to get the recipe from her but she couldn't find and/or remember it so I searched online and found this. Can only think of one other person that would appreciate this as much as me, Jill! hehe Very Happy

Buckeye Pie

1 cup crushed chocolate
graham crackers (about 10 crackers) $
2 tablespoons packed dark brown
sugar $
4 tablespoons unsalted butter, melted $
1 cup creamy peanut butter $
6 ounces cream cheese, softened $
3/4 cup confectioners' sugar $
1/4 cup milk $
2 teaspoons vanilla extract $
1/2 cup heavy cream
4 ounces semisweet chocolate, chopped $
1/3 cup heavy cream
2 tablespoons unsalted butter $
Preparation

Make crust: Preheat oven to 350°F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack. - tbh, there are pre-made graham cracker pie crusts that I cheat and use. but nothing beats home made hehe

Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.

Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

**I really like the idea of using the square pan and cut them into squares for a platter ready grab n eat ^^ have to say, the older I'm getting the easier I can make something is so much better lol

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Trinity
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Thu Dec 17, 2015 5:46 pm

Simple Peanut Butter Cookies (this batter can also be used to make buckeyes, much simpler! and still tastes delicious!)

This makes about 3 to 4 dozen cookies depending how big you make them, I use about a rounded teaspoon full. They don't spread out too much like other cookies do on a pan.

1 - 16oz. Jar of Peanut Butter (2 cups)
2 - Cups of granulated sugar - (powdered sugar can be used for buckeyes, but not necessary)
2 - Large Eggs (do not put eggs in if using for buckeyes, use a 1/2 cup of melted butter)
1 - Tablespoon of Vanilla Extract (optional for cookies, do not use for buckeyes)

Bake @ 350* degrees for about 9-10 minutes, before baking can use a fork to make the familiar criss cross pattern on the cookies. Can sprinkle with sugar while still warm from the oven or I like to stick either a couple M&M's on each or a Hershey kiss, so many possibilities! hehe

Ohio Buckeyes...

If you're making them use the same batter, minus the eggs and vanilla extract, rounded into balls and I just melt a bag or two of milk chocolate chips in a small sauce pan over low heat, make sure you stir it continuously to keep it from burning and don't leave it on the heat, just enough to melt it and keep it melted while dipping the peanut butter balls. Lately I've been dipping the whole thing and putting M&M's on the tops of them.

I've come to the conclusion that some recipes really could use some downsizing, long as it doesn't take away from the taste of course! and these two really work great simplified this way. Enjoy!

this is what buckeye candies looks like for those who don't know:


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Last edited by Trinity on Thu Dec 17, 2015 8:58 pm; edited 2 times in total
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Dee_Snider
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Thu Dec 17, 2015 5:56 pm

Those Buckeyes are to die for. I visited Columbus, OH a few years back and they served them everywhere.
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Trinity
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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Thu Dec 17, 2015 8:55 pm

Oh yeah, they're a staple around here, especially for the holidays! Smile

Made some for Thanksgiving and couldn't make them fast enough lol O.o

Subscribed to Tasty Food off of Youtube, lot's of great recipes I've used off them:

https://www.youtube.com/channel/UCiH7G957VZuztQ8vQD1lWZg

Here's a video how to make buckeyes, way better when made this way imo, I use the granulated sugar mostly because I never have powdered sugar on hand lol:


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PostSubject: Re: This Is Why You're Fat - Food Pr0n   Fri Dec 18, 2015 10:09 pm

I've got to make those! Very Happy
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