Peanut Butter Pie For Mikey

After reading around on some blogs this week, I noticed a lot of people were baking things 'for mikey.' Things like a peanut butter cheesecake cupcake, peanut butter cupcake, and peanut butter cookies 'for mikey.' I finally saw a blog that posted the link to what all of this was about. There is a lady named Jennie who is asking everyone to bake a peanut butter pie in rememberance of her husband mikey. Mikey died very sudden and from what I gather, he died from a heart attack. He left behind a wife who he was married to for sixteen years, and a very young daughter. She had posted on her food blog a longer story of what had happend, but recently cut half of it out. Mikey died a little over three weeks ago. I was very touched by this story and wanted to honor her wishes by baking a peanut butter pie for Friday night. It is very tasty and I recommend this for anyone! Chris hates cream cheese and even thought it was good! Feel free to read Jennie's post at http://www.injennieskitchen.com/2011/08/for-mikey.html.

Ingredients:

* 8 ounces (1 cup) chocolate cookies (it took me about 15-17 oreo's to get one cup)
* 4 tablespoons butter, melted
* 4 ounces (1/2 cup) finely chopped chocolate or semi-sweet chocolate chips
* 1/4 cup chopped peanuts
* 1 cup heavy cream
* 8 ounces cream cheese
* 1 cup creamy-style peanut butter
* 1 cup confectioner's sugar
* 1 – 14 ounce can sweetened condensed milk
* 1 teaspoon vanilla extract
*1 teaspoon freshly squeezed lemon juice


Directions:
1. Add the cookies to the bowl of a food processor and pulse into fine crumbs. (I added 1/4 cup more cookie crumbs and 2 tablespoon's more butter to have a little more crust)

2. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

3. Melt the chocolate in a double boiler or in the microwave. (I would've liked a little more chocolate, so if you're like me and always like a little more, I'd add about 1/4 cup more chocolate chips)

4. Pour over bottom of cookie crust and spread to the edges using an off-set spatula.

5. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

I took a handful of peanuts and grinded them in a blender.

6. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.

7. Transfer to a small bowl and store in refrigerator until ready to use.

8.  Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy.

9. Reduce speed to low and gradually beat in the confectioner's sugar.

10. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

11. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream.

12. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

I then went to drizzle on some chocolate...I melted some more instead of trying to take some from the prior steps. I got a little carried away drizzling it on top, but the letter's ended up turning out nice. I just wrote out 'for mikey' on top of parchment paper and let it set for about 10 minutes and then transferred it over.

*courtesy to In Jennie's Kitchen







Peanut Butter & Chocolate Cupcake

Two flavors that I love to make different combinations with are peanutbutter and chocolate. This was my second recipe I've used for a peanutbutter buttercream. Much tastier than the first. I like buttercreams that are easy to frost. Although I find myself adding more milk than called for, in the end it tastes much better. For my chocolate cupcake, I use pretty much the same recipe everytime. Also my ganache recipe has stayed the same for everything. For the longest time I've had problem after problem with ganache. In the end, I'd find my kitchen covered in chocolate. I'd researched and researched how to perfect ganache and have it harden faster. The first three or four times I had made it, it took six hours to thicken. Six hours is a LONG time. I thank my husband greatly for perfecting it. While chatting with Sophie and Katherine, the one question I wanted to ask was about ganache since I use their recipe. I was too embarassed so my husband stepped forward and got the answer! Using a double boiler, I now don't heat the chocolate and heavy cream over the stove. I bring the heavy cream to a boil and then remove from the heat and pour the chocolate chips in. Let it sit for a couple of minutes and then stir. The chocolate should melt and be thicker than if you had boiled it together. Also, for piping reasons, I either hand mix the ganache or just put it in the stand mixer and mix and mix and mix until I have my desired consistency. So long six hour wait! To fill the ganache into the middle of the cupcake, I use an apple corer. Usually I'll make two holes in the cupcake so you can get a good chunk of filling and not be teased by just having a little bit of it. I then let it cool and pipe on the frosting afterwards!!! I found that with this cupcake, it tastes excellent when it's been in the refridgerator for a little bit. To me, it tasted like a reeses cup. You can also add some chocolate shavings to the top if you want. This is a recipe worth making!

Peanut Butter Frosting Ingredients:

* 8 tablespoons unsalted butter, softened

* 1/2 cup smooth peanut butter

* 3/4 cup confectioners sugar

* 1 pinch salt

* 1/2 teaspoon vanilla extract

* 1 tablespoon heavy cream

Ganache Ingredients (For filling)

* 1 cup chocolate chips

* 1/2 cup heavy cream

Chocolate Cupcake Ingredients:

* 1 1/4 cups flour, sifted
* 1/2 teaspoon baking soda, sifted
* 1/4 teaspoon salt
* 8 tablespoons (4 ounces) unsalted butter, room temperature
* 1 1/4 cups sugar
* 2 large eggs, at room temperature
* 1 1/4 teaspoons vanilla extract
* 1 cup whole milk, at room temperature
* 1/2 cup cocoa powder, sifted

Cupcake Directions:
1. For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups. (I can sometimes get more out of the batter than 18)

2. Sift together the flour, baking soda and salt in separate bowl.

3. Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
4. Add the eggs one at a time, mixing slowly after each addition.

5. Combine the vanilla extract and milk in a large liquid measuring cup.

6. Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

7. Add the cocoa powder, beating (on low speed) just until incorporated.
Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

Ganache Directions:
1. Using double boiler, pour heavy cream into pan and bring to a boil, stirring constantly.

2. Once boiling, remove from heat and pour in chocolate chips.

3. Let chocolate start to melt and then stir until all is melted.

4. Pour ganache mixture into a bowl of either a standing mixer or a regular bowl to mix in and beat until you have your desired consistency to fill cupcakes. If you don't want to use a mixer, just wait until the ganache has cooled down before filling cupcakes for best results.

Peanut Butter Buttercream Frosting Directions:

1.In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds.

2. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.

3. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

*Note, If you want a thinner frosting, add milk until reaching desired consistency.

*inspired by Georgetown Cupcake, food.com