Very busy day at work on Wednesday, followed by a great start to my Wednesday night Bible Study. Not to mention the great meal served beforehand! I’m totally going to get used to this not cooking on Wednesday deal!
If you do not know – I work late on Wednesdays and Thursdays so I never cook on Thursday (usually a date night with the mom) and I only cook on Wednesday if it’s a casserole I made ahead of time or a crockpot meal. Now I will not have to worry about Wednesdays for the next 15 or so weeks! I’m especially grateful because my friend, the great and wonderful cook – Ashley H. is back at the helm so the food will be awesome!!!
I know you’re thinking – but wait – I thought you liked to cook.
I do!!! Just not when I’m pooped. And I’m pooped on Wednesdays and Thursdays!
I had another very busy day at work Thursday – dinner with the mom.
And Friday night was an awesome date night with the DH at Kozy’s. Kind of funny though – they were hoppin’ that night and ran out of grits – so my shrimp ‘n grits turned out to be shrimp ‘n potatoes. Hey – a carb’s a carb in my book!
So my hiatus from the kitchen is over for the week.
Time for Creamy Peanut Butter Tart.
This recipe comes from the blog Mel’s Kitchen Cafe – she has awesome recipes!
The only change I made was that she made her own graham cracker crust and I bought one at the store. I think its wonderful to make it completely homemade but it can get to the point that it will not be made at all because there are just too many steps.
So, I cheated a tiny bit.
Creamy Peanut Butter Tart
- 1 graham cracker pie crust
- 3 ounces of milk or semisweet chocolate, finely chopped (I used morsels because that’s what I had on hand)
- 1 ½ cups heavy cream, divided
- ¾ cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1/3 cup sweetened condensed milk
Place chocolate in a small bowl. Heat ½ cup of heavy cream in sauce pan over medium heat until simmering and pour over chocolate. Let sit for 3-5 minutes and then whisk it until well combined.
Spread chocolate mixture over crust and chill in refrigerator for about 20 minutes.
Next, with a handheld mixer combine cream cheese, peanut butter and sweetened condensed milk. Blend until sooth. Now add the remaining 1 cup heavy cream and beat mixture for 1-2 minutes until light and fluffy.
Spread peanut butter mixture evenly over chocolate layer and smooth out to edges.
Refrigerate for 2 hours or overnight.
Serve chilled with a dollop of whip cream and mini chocolate chips. This is yum-o! A great dessert to serve after a big meal because it’s not too sweet or too heavy!
You really just can’t go wrong with peanut butter and chocolate!
I hope everyone has a great start to a new week!
Coming later this week:
Super Moist Pork Tenderloin with Pan Sauce
Chicken Parmesan Casserole and Parmesan Knots