Greek Pasta Salad

It’s August. It’s hot. I’ve already made all the different classic versions of pasta salad and have moved on to making up my own versions. Hot dishes are out when hot weather is in!

Well, most of the time. I say this a bit sheepishly as I’m about to eat a big plate of aglio, olio, peperoncino pasta. That’s not only hot, it’s also lightly spicy. It’s about 100°F out and no, we don’t have air conditioning. Sometimes you just know what you want to eat (especially as a pregnant person) and that’s ok. At least, that’s what I keep telling myself. :D

I’ve also been really into Greek everything. I’ve been making lots of Greek wraps, Greek salads, learned what a traditional Greek salad is, and made a 7+ layer Greek dip! I’ll have a recipe up for the Greek dip soon, it’s very easy to whip up and nutritious to boot! And if you hadn’t already noticed, today’s recipe is a Greek pasta salad! I actually saw a similar idea to this on Instagram recently and decided I needed to eat that. I noticed the recipe used a dressing with ingredients similar to what we’d call Italian dressing in America (oil, vinegar, basil, oregano, garlic, etc) and I decided I wanted to try a hummus dressing. And it was delicious! Hummus mixed with some plain yogurt makes for a creamy and wonderful twist to this pasta salad. You can make homemade hummus, or use whatever brand and flavor you prefer!

Enjoy, my friends, and stay cool!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny Nicole

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Greek Pasta Salad

Serves 3-4

Ingredients:

• 8oz / 250g short pasta of choice, fusilli, penne, shells, etc.

• 3/4 cup / 185g plain yogurt

• 3/4 cup / 185g hummus, flavor of choice

• 1 Tbsp / 14g red wine vinegar

• 1/4 tsp dried oregano

• 1/4 tsp dried basil

• 1 cucumber, diced

• 1/2 red or green bell pepper, diced

• 1/2 cup / 90g pitted kalamata olives, sliced if large

• 1 cup / 150g cherry tomatoes, halved or quartered

• 2/3 cup / 100g crumbled feta cheese

• drizzle of extra virgin olive oil, for finishing

Directions:

1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop it from continuing to cook. Cool in fridge while you make the dressing.

2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.

3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing.

4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.

Jenny’s Notes:

• If you have fresh herbs on hand, use about 1 tsp each of finely chopped fresh basil and fresh oregano!

• The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate.

• While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

• The photos you see in this post I actually used a gluten-free penne pasta made from red lentils and brown rice. I had never tried it before but it is an excellent pasta, I would never have known it’s gluten-free. Probably also because it was made by my favorite pasta brand here in Italy, Rummo. If you live here or can find it in the States, I highly recommend it! Although I think I’ve only seen it at World Market for way more than I pay here in Italy. Bummer.

Pasta salad, cold pasta, summer pasta, summer dish, Greek, hummus dressing

Pasta, Side dish

American

Yield: 3-4

Author: Jennyblogs

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Greek Pasta Salad

A twist on the classic pasta salad with a creamy, herbed hummus dressing, vegetables, and Feta cheese.

Prep time: 20 MCook time: 20 MTotal time: 40 M

Ingredients:

• 8oz / 250g short pasta of choice, fusilli, penne, shells, etc.
• 3/4 cup / 185g plain yogurt
• 3/4 cup / 185g hummus, flavor of choice
• 1 Tbsp / 14g red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1 cucumber, diced
• 1/2 red or green bell pepper, diced
• 1/2 cup / 90g pitted kalamata olives, sliced if large
• 1 cup / 150g cherry tomatoes, halved or quartered
• 2/3 cup / 100g crumbled feta cheese
• drizzle of extra virgin olive oil, for finishing

Instructions:

1. Cook pasta one minute less than according to directions, nicely al dente, drain and rinse in cold water to stop it from continuing to cook. Cool in fridge while you make the dressing.
2. In a large bowl, stir together yogurt, hummus, vinegar, and spices.
3. Add pasta, all the chopped vegetables, and cheese; stir until everything is evenly coated in dressing.
4. Refrigerate until chilled, at least 2 hours. The longer the pasta sits the more the flavors will meld and the sauce be absorbed by the pasta, creating the ideal pasta salad! Just before serving, drizzle with olive oil.
5. Jenny’s Notes:

Notes:

If you have fresh herbs on hand, use about 1 tsp each of finely chopped fresh basil and fresh oregano! The quantity of vegetables is really up to you and easy to adjust in simple recipes like this, measurements are approximate. While you might think Greek yogurt would be better adapted to this “Greek” pasta salad, plain/soupier yogurt actually works better because as the pasta sits, it absorbs the dressing. If you use already thick Greek yogurt, the dressing will probably end up too thick. If Greek yogurt is all you have, you can simply add a few tablespoons of water or milk to thin up the dressing to your liking. This can also be done if you make/buy a particularly thick brand of hummus, or just want the dressing thinner anyway!

Calories

486.29

Fat (grams)

26.16

Sat. Fat (grams)

8.20

Carbs (grams)

46.18

Fiber (grams)

7.25

Net carbs

38.93

Sugar (grams)

8.71

Protein (grams)

18.81

Sodium (milligrams)

779.53

Cholesterol (grams)

33.37

Nutritional information is approximate; based on 3 servings.

https://jennyblogs.com/blog/2020/7/18/greek-pasta-salad

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Chocolate No-Bake Cookies

Actually known as chocolate sand dune cookies around the Morris household, because no-bakes is just not as descriptive, ya know? They’re well enough known that probably doesn’t matter, but as I grew up near the famous Sleeping Bear Sand Dunes, you will understand when, many years ago, my older brother decided to call these mounds of cookies “sand dunes” or rather “chocolate sand dunes” because these cookies are not the color of sand. The name stuck, and well, here we are today.

Chocolate sand dune cookies a.k.a. chocolate no-bake cookies, no matter what you call them, are delicious and just a little too easy to make.

They’re also made without any flour, so if you use certified GF oats, they are easily gluten-free. These cookies made a come back during the quarantine and the flour shortage! They can also be made with a milk-alternative and butter-alternative if you wish to have dairy-free cookies. They’re naturally egg-free!

What follows is the classic recipe I grew up making with my mom. Little did I know until I was a teenager and making no-bake cookies with a friend that the actual “original” recipe includes peanut butter. What?! You don’t put peanut butter into chocolate sand dune cookies! Actually you can, and it’s delicious. Peanut butter and chocolate together, hello. Of course it’s delicious.

However, this is not to disregard my mom’s classic recipe. While she loves chocolate and peanut butter, she doesn’t prefer them together. So she omitted the peanut butter and never looked back from making this pure chocolatey, fudgy version of no-bake cookies. Some of my family members still prefer them without the peanut butter, others prefer with. So if you or someone you know doesn’t like peanut butter with chocolate, or has a nut allergy, know you can omit the peanut butter and have an equally delicious cookie.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe from my mama

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Chocolate Sand Dune Cookies

Makes about 36 cookies

The pan was full at one point…

Ingredients:

• 4 cups / 800g sugar

• 1/2 cup / 50g cocoa powder

• 1 cup / 237g milk

• dash of salt

• 1 cup / 225g butter (2 sticks)

• 1/4-1 cup / 65g - 260g peanut butter, optional

• 2 tsp / 10g vanilla extract

• 5 1/2 cups / 495g quick oats

Directions

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.

2. Add butter, peanut butter, and vanilla; stir well.

3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.

4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Jenny’s Notes:

• Brown sugar can be used instead of white sugar, if you prefer.

• I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish!

• You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint.

• Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind.

• Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats.

• The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

no-bake cookies, chocolate, oats, no bake dessert, summer dessert, fudgy chocolate cookies, oat cookies, peanut butter

dessert

American

Yield: 36

Author: Jennyblogs

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Chocolate No-Bake Cookies

Chocolate No-bakes are decadent mounds of chocolatey oat cookies made without flour, eggs, or an oven, which makes them ideal for summer baking and people with gluten or egg allergies.

Prep time: 20 MCook time: 5 MTotal time: 25 M

Ingredients:

• 4 cups / 800g sugar
• 1/2 cup / 50g cocoa powder
• 1 cup / 237g milk
• dash of salt
• 1 cup / 225g butter (2 sticks)
• 1/4-1 cup / 65g - 260g peanut butter, optional
• 2 tsp / 10g vanilla extract
• 5 1/2 cups / 495g quick oats

Instructions:

1. In a large pot, stir together sugar, cocoa, milk, and salt; bring to a boil over medium heat. Boil for 2 minutes then remove from heat.
2. Add butter, peanut butter, and vanilla; stir well.
3. Add the oats and stir until all oats are coated. Let mixture sit for 8-10 minutes to thicken, stirring occasionally to check consistency.
4. When mixture has thickened enough, spoon mounds onto wax paper or a clean counter. Allow to set and enjoy!

Notes:

Brown sugar can be used instead of white sugar, if you prefer. I grew up baking with salted butter and this recipe reflects that with the dash of salt. Here in Europe and in most bakeries unsalted butter is used, so if that’s what you are using, simply add two dashes of salt if you wish! You may notice the variance in the peanut butter measurement; use up to 1 cup for peanut butter lovers, or as little as 1/4 cup for just a hint. Regular or crunchy peanut butter can be used, and it’s also fine to use natural peanut butter. People often don’t recommend using natural in recipes, but as I prefer not to buy the kinds with added sugars and hydrogenated oils, I usually use it anyway and have hardly met a recipe where you can’t successfully use the natural kind. Quick or instant oats are my preferred kind of oats to use for chocolate sand dunes, but as you will notice from my photos that regular or rolled oats can also be used. Rolled oats give more of a bite to your cookies, and you will probably need to let the mixture sit a bit longer before spooning out the cookies so the oats have time to thicken up the mixture. If after 10-15 minutes your mixture still isn’t thickening up satisfactorily, you may need to add additional oats. The above recipe makes about 36 cookies, great for sharing, large families, and parties. It can also easily be halved to make about 18 cookies, or even quartered to make 9. The photos on this post are from the 2 month lockdown in Italy when I decided that a quarter batch should suffice for 2 people who can’t leave the house.

Calories

192.48

Fat (grams)

9.10

Sat. Fat (grams)

4.01

Carbs (grams)

26.75

Fiber (grams)

0.92

Net carbs

25.83

Sugar (grams)

22.75

Protein (grams)

2.47

Sodium (milligrams)

89.28

Cholesterol (grams)

13.96

Nutritional information is approximate. Based on 1 cookie if using the full cup of peanut butter in the recipe.

https://jennyblogs.com/blog/2020/6/16/classic-no-bake-cookies

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Chia Persimmon Pudding (Vegan)

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I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.

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*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice

• generous 1/2 cup / 90g chia seeds

• 3 Tbsp / 60g maple syrup or honey

• 2 tsp / 9g vanilla extract

• 1/2 tsp / 1g cinnamon

• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons

• 1/4 tsp cinnamon

Directions:

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

• You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

• Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free

dessert, pudding

American

Yield: 4

Author: Jennyblogs

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Chia Persimmon Pudding (Vegan)

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.

Prep time: 15 Mininactive time: 8 HourTotal time: 8 H & 15 M

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice
• generous 1/2 cup / 90g chia seeds
• 3 Tbsp / 60g maple syrup or honey
• 2 tsp / 9g vanilla extract
• 1/2 tsp / 1g cinnamon
• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons
• 1/4 tsp cinnamon

Instructions:

Make the Chia Pudding

1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up. 
2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
3. Cover and refrigerate overnight or at least 8 hours.

Make the Persimmon Pudding

1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Notes:

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Calories

266.73

Fat (grams)

9.61

Sat. Fat (grams)

2.90

Carbs (grams)

43.72

Fiber (grams)

12.46

Net carbs

35.76

Sugar (grams)

25.11

Protein (grams)

4.73

Sodium (milligrams)

12.43

Cholesterol (grams)

0.00

Nutritional information is approximate.

https://jennyblogs.com/blog/2017/5/10/chia-persimmon-pudding-vegan

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Enjoy your Kaki Pudding!

Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations. Me too.) 

So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister, or after.  They are small but pack a punch, so they don't make you feel too full.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Gimme Some Oven

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Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

A mass of energy...

Ingredients:

• 1 cup / 90g oats

• 2/3 cup / 67g flaked or shredded coconut, unsweetened

• 1/2 cup / 130g peanut butter

• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)

• 1/3 cup / 110g honey or maple syrup

• 1 tsp / 5g vanilla extract

• 1/2 cup / 85g mini chocolate chips

Directions:

1. In a medium bowl, combine all ingredients.  If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ. 

2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

• For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey.

• For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

• You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

peanut butter energy balls, chocolate chips, coconut, granola bar bites

Snacks

American

Yield: 15 Balls

Author: Jennyblogs

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Peanut Butter Energy Bites

All the goodness of granola bars in an easier, rolled form. Packed with energy and nutrients, these peanut butter, coconut, chocolate chip energy bites are perfect for a quick snack or pick-me-up.

Prep time: 15 MCook time: Total time: 15 M

Ingredients:

• 1 cup / 90g oats
• 2/3 cup / 67g flaked or shredded coconut, unsweetened
• 1/2 cup / 130g peanut butter
• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)
• 1/3 cup / 110g honey or maple syrup
• 1 tsp / 5g vanilla extract
• 1/2 cup / 85g mini chocolate chips

Instructions:

1. In a medium bowl, combine all ingredients. If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ.
2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Notes:

For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey. For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Calories

167.43

Fat (grams)

9.64

Sat. Fat (grams)

4.52

Carbs (grams)

18.89

Fiber (grams)

2.68

Net carbs

16.21

Sugar (grams)

10.10

Protein (grams)

4.14

Sodium (milligrams)

44.67

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 15 servings.

https://jennyblogs.com/blog/2016/8/23/peanut-butter-energy-bites

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Peanut Butter Pie with Chocolate Whipped Cream

Shortbread crust.  A layer of creamy peanut butter filling.  Topped with a mountain of chocolate whipped cream.  And chocolate shavings.  Because, we're so fancy, you already know.  Did I mention No-Bake?

I first made this pie with a pretzel crust.  The salty sweetness really off-set the creamy full-bodied mouth feel of the layers well.  Yes, sometimes I describe dessert and food like wine.  It just works so well.  But if you ever catch me saying "I prefer the '98 vintage of this cheesecake" or something along that line, I might have taken it too far.  Ew, rancid cheesecake.  Anyway...

The next time I made this pie was in Italy.  Pretzels do exist here, but they have a very strange texture.  Think pretzels that went stale and chewy and then got so stale they got crispy again, almost. But still a little chewy.  And don't chop well in a food processor. It took over 8 minutes to get them partly broken up.  The crust was still good, but it looked more like a bird's nest of pretzel sticks than a uniform crust.  

Oh hey, Thanksgiving pie. And there is Lucia the poinsettia in the background. Good times, good times.

Regardless, all the Americans in Italy are so peanut butter deprived that everyone loved it.  In fact, two days later was Thanksgiving and it was requested of me to make and bring this pie to Thanksgiving dinner.  Not pecan pie.  Not pumpkin pie.  Peanut Butter Pie with Chocolate Whipped Cream.  With a delicious but slightly strange looking crust.  

When I made the pie this time, I used shortbread cookies with great success.  The Italian supermarkets have practically a whole aisle devoted to all their different kinds of shortbread cookies, called frollini.  A nice big 800g bag for 1.5-2.5 euros?  Hehe don't mind if I do.  Shortbread with cream, or chocolate and stars, buckwheat, almond, almond and chocolate, hazelnut, stuffed with apricot, stuffed with chocolate, coarse sugar-topped, made with egg, chocolate drops...the varieties go on. 

Someday I will share with you the pretzel crust, but when I have access again to pretzels that behave in a food processor and I can get some decent photos.  But until then, get your hands on some shortbread cookies.  You could make some homemade (classic shortbread consists of just 3 ingredients: flour, butter, sugar) or if you're in the States buy some Sandie's shortbread cookies or something similar. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Cooking Channel

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Peanut Butter Pie with Chocolate Whipped Cream

Makes 1 9in / 23cm pie - 8-12 servings

Ingredients:

For the Shortbread Crust

• about 15 / 150g shortbread cookies

• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream

• 1/2 cup / 113g mascarpone or cream cheese, room temperature

• 1/3 cup / 87g creamy peanut butter

• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped

• 2 cups / 474g heavy whipping cream

• Extra chocolate in bar form, for chocolate shavings, optional

Directions:

Make the Chocolate Whipped Cream First

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water.  The bottom of the bowl shouldn’t touch the water.

2. Gently stir until chocolate is mostly melted.  Remove from heat and continue stirring until chocolate has completely melted.  Place in the refrigerator for 2 hours. 

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly.  Add butter and pulse until smooth and can be pressed into a crust.  Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together.  Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form.  Transfer to another bowl. 

2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth.  Gently fold in the whipped cream with a spatula.  Pour filling over crust and return to the refrigerator. 

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form.  Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top. 

2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch. 

Jenny's Notes:

• Try using Nutella or Biscoff spread instead of peanut butter.  YUM.

peanut butter pie, no bake pie, summer dessert, chocolate whipped cream, mascarpone, shortbread crust

dessert, pie

American

Yield: 8-12

Author: Jennyblogs

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Peanut Butter Pie with Chocolate Whipped Cream

No-bake pie with shortbread crust, mascarpone peanut butter filling, chocolate whipped cream and topped with chocolate shavings.

Prep time: 50 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients:

For the Shortbread Crust

• about 15 shortbread cookies / 150g
• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream
• 1/2 cup / 113g mascarpone or cream cheese, room temperature
• 1/3 cup / 87g creamy peanut butter
• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped
• 2 cups / 474g heavy whipping cream
• Extra chocolate in bar form, for chocolate shavings, optional

Instructions:

Make the Chocolate Whipped Cream (first)

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water. The bottom of the bowl shouldn’t touch the water.
2. Gently stir until chocolate is mostly melted. Remove from heat and continue stirring until chocolate has completely melted. Place in the refrigerator for 2 hours.

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly. Add butter and pulse until smooth and can be pressed into a crust. Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together. Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form. Transfer to another bowl.
2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth. Gently fold in the whipped cream with a spatula. Pour filling over crust and return to the refrigerator.

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form. Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top.
2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch.

Notes:

Try using Nutella or Biscoff spread instead of peanut butter. YUM.

Calories

636.86

Fat (grams)

54.27

Sat. Fat (grams)

29.83

Carbs (grams)

27.35

Fiber (grams)

1.81

Net carbs

25.54

Sugar (grams)

20.45

Protein (grams)

7.07

Sodium (milligrams)

259.95

Cholesterol (grams)

119.26

Nutritional information is approximate. Based on the pie cut into 8 servings; includes chocolate shavings.

https://jennyblogs.com/blog/2016/8/9/peanut-butter-pie-with-chocolate-whipped-cream

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No-Bake Oreo Cheesecake

What do you do when you have 55 days until you move to another country?  Start thinking about all the food items and ingredients you won't be able to eat or buy while you're there.  Naturally. 

I started to make a list of such things, and some of the items on there are rather tragic.  No real vanilla extract?  No Oreos, Butterfingers, or other terribly wonderful processed American goodies?  Pretzels only to be found of sketchy tough texture? Weird behaving marshmallows and graham crackers? (No S'mores for this girl.)  Italians also don't understand our love for peanut butter.  In all the grocery stores I've been in in Florence, (probably all of them because they're kinda my happy place) I have only seen Skippy, maybe Peter Pan once, and usually priced about 4-5 euros, roughly $6.  There is a specialty Asian market, Vivi Market, that has an "American" section, and they sell the closest thing to real peanut butter I found.  It's called Calve, made in the Netherlands, but it still has the hydrogenated oil and sugar added to it. Pumpkin is also a rarity over there. They make such wonderful pumpkin filled ravioli and pumpkins for carving come out for a couple weeks around Halloween, but to buy a 15 oz can of Libby's pumpkin costs over €4. Pumpkin pie, bread, muffins, cake, pudding, only for special occasions, I guess...

Now don't get me wrong, I'm really not that worried about missing American food.  I did just fine for three months last fall, it's just a matter of understanding how different ingredients and substitutions behave in my favorite recipes.  I mean, this is Italy we're talking about.  Home to some of the best food in the world.  But I'm not partial or anything.  I keep a pretty good cover, though; you can't tell how much I love the food by the way I skip home from the super market with my arms full of pasta and heart bursting, waltz past the shelves of Nutella, guzzle acqua frizzante (sparkling water), double fist the cones of gelato, or giggle as I sweep the tubs of mascarpone that are cheaper than milk off the shelves.  Nope.  Not even around Christmas time when all the different kinds of panettone start filling the shelves and Jenny's shopping cart. 

I'm happy just thinking about all this wonderful food and its potential, but right now I am in the States, and I'm going to bake something I won't be able to for awhile.  Something with Oreos.  Lots of Oreos.  Or not bake, because this is a super easy no-bake cheesecake.

Unfortunately I forgot to take a picture of this cheesecake before my family started devouring it.  And continued eating it as I was trying to take photos.  But at least it was well received, right? 

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No-Bake Oreo Cheesecake

Serves about 12

Ingredients:

For the Crust:

• 16-18 Oreos

• 4 Tbsp / 56g butter, melted

For the Filling:

• 1 cup / 237g heavy whipping cream

• 24 oz / 675g cream cheese, room temperature

• 1/2 cup / 100g sugar

• 32 Oreos, coarsely chopped, (or more), divided

Directions:

Make the Crust:

1. In a food processor, pulse Oreos until finely ground.  Add butter and pulse until combined. 

2. Press into bottom and a bit up the sides of a 9 in. tart pan, pie tin, or springform pan.  Freeze while you make the filling.

Make the Filling:

1. In the bowl of a stand mixer or with an electric mixer, whip cream until stiff peaks form. Set aside.

2. Beat cream cheese in the bowl of a stand mixer or with an electric mixer until light and fluffy. Beat in sugar. 

3. Fold in 24 (or about 3/4) of the coarsely chopped Oreos, then gently fold in whipped cream. 

4. Remove crust from the freezer.  Pour in filling and smooth the top. 

5. Sprinkle with remaining chopped Oreos and place in fridge until completely chilled, about 2 hours. 

Jenny's Notes:

• This cheesecake can also be frozen. Allow to sit at room temperature for 10 minutes or so before slicing.

• Technically more than one package of Oreos is needed for this recipe. But you could squeeze by on one if you used half Oreos and half graham crackers for the crust.  You'll need about 1 1/4 cups of crumbs for the crust, then add an extra 2 Tbsp of cocoa powder to make it just as a chocolatey as if you used all Oreos, if you wish. 

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