Peanut Butter Pie

This is one of the easiest yet most amazing recipes you will ever come across. Does that sound like a big claim? Maybe. But I stand behind it 100%. I GUARANTEE it is true. This is literally the easiest dessert to make and I have never found a single person who didn’t love it. I don’t care if someone says they don’t like pie. I don’t care if someone says they don’t like peanut butter. I don’t care if someone says they don’t like ice cream. They will like this pie.

peanut butter pie

 

It’s so so easy it’s almost embarrassing to tell people. And they always ask. It’s literally just vanilla ice cream mixed with your favorite peanut butter. I think crunchy peanut butter really makes the pie, but if you are really against crunchy peanut butter you can do it with creamy. I would try it once with crunchy though, because it’s really so different than peanut butter when it’s done that I don’t think it will even matter if you don’t like crunchy peanut butter.

peanut butter pie

 

Drizzle with chocolate sauce for garnish if, like me, you always can use a little extra chocolate with your dessert. Make sure it’s fully frozen before drizzling so it keeps it’s shape.

 

:Peanut Butter Pie:

INGREDIENTS

1 jar crunchy peanut butter

1/2 quart tub vanilla ice cream (this may be just about equivalent to 1 pint)

1 pre-made chocolate or Oreo pie crust. You can also use plain graham cracker crust if you don’t want chocolate. Some of them come with a plastic cover which is ideal.

Chocolate sauce for garnish, if desired

 

ASSEMBLY

In a large bowl, combine the ice cream and peanut butter, mixing well until incorporated. If you’ve left the ice cream out of the freezer for a little while first to soften this is easier, or if you have to buy the ice cream before making this, by the time you get home from the store and put all the other groceries away it should be perfect. (That’s what I usually do). Be careful not to let it get too too soft during mixing, because it will be easier to shape if it’s still a little frozen, and also it will take less time to refreeze later.

Pour into pre-made pie crust and smooth it out flat.Cover with tin foil, if the pie crust didn’t come with a plastic cover. If it did, use that.

Freeze until set, probably overnight. You can take it out and test it if need be, by touching the middle and seeing if it gives.

Garnish with chocolate sauce drizzled over the top, if you desire.

Slice with a sharp knife and enjoy! TIP: it can be helpful to run the knife under hot water before each cut in order to make it slice easier and cleanly.

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summer chickpea salad

One of my favorite light and summery meals for a hot lazy day is this chickpea salad. Chickpea Salad

It’s so light and fresh. yet filling and feels satisfying. Chickpeas are my favorite bean, and a great way to get protein and a hearty meal without cooking meat. The tomatoes offer a bright summer sweetness and a great excuse to use the fresh-picked tomatoes out of your garden. You can make this with cheddar cheese chunks or feta cheese, depending on your mood or what you have on hand. Avocado is always a great addition, to everything anywhere, in my opinion.

Summer Chickpea Salad
All this salad needs is a tiny bit of a light, bright dressing, made of oil and vinegar with a tad bit of salt and pepper. It’s so, so good.

 

:Summer Chickpea Salad:

INGREDIENTS

1 large can Chickpeas

2 cups grape tomatoes

6 oz cheddar cheese (1/2 block of Cabot Creamery Cheddar)

5 or 6 scallions or one small red onion

1 ripe avocado

2 Tablespoons olive oil

1 1/2 Tablespoons red white vinegar

pinch of salt and pepper to taste

Basil to garnish

ASSEMBLY

Cut the tomatoes in half or quarters, depending on their size. Add to a large bowl with the chickpeas. Cube cheese into 1/4 inch chunks and add. Slice scallions or onion into small pieces and add. Stir to combine.

Combine oil and vinegar and add a pinch of salt and pepper if desired. Pour over chickpea mixture and stir to incorporate. Slice avocado into 1/2 inch cubes and add to bowl, gently tossing to incorporate. I add the avocado last because otherwise it can get too mushy with too much stirring, and it will get brown if you let it sit, so only add it just before serving. Top with basil for garnish if desired.