Peanut Butter Piepalooza!

the-best-peanut-butter-pie

peanut butter piepalooza

One of my all-time favorite desserts is peanut butter pie! My version is very creamy and rich and fluffy! Tomorrow is a potluck at work (for Mardi Gras) and I decided to make my fave dessert for the occasion. I got the recipe for this pie from this version on All Recipe’s site. I thought I would share it on here too, so here goes:

Peanut Butter No-Bake Pie
Yield: 2 pies; 16 servings

INGREDIENTS:
– 1 (8 ounce) package cream cheese
– 1 1/2 cups confectioners’ sugar
1 cup peanut butter (You can seriously buy this stuff at Amazon and avoid the store)
– 1 cup milk
– 2 (8 ounce) package frozen whipped topping, thawed
– 2 (9 inch) prepared graham cracker crusts

DIRECTIONS
1. Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Note: You can substitute reduced fat cream cheese and frozen whipped topping for this recipe, but I don’t recommend using the fat-free versions. Once I made it totally with the fat-free whipped topping and cream cheese and it turned out super runny.

Hope you enjoyed this fast and quick recipe! If you love this project, then sign up for my NEWSLETTER where I share lots of DIY and creative fun.

Until next time Swellions!

Alexa

the-best-peanut-butter-pie

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Cinnamon Moons

cinnamon moons

There are a few foods that are traditions in my family. My mom is known for her fabulous raisin raisin bread (best from the oven and smothered in butter). My sister Cynthia can make a mean batch of peanut butter cookies, which always comes delivered in a yellow/orange tupperware bowl. They’re so popular you would think her name was…”Aunt Cyn Did you bring Peanut Butter cookies?” My sis Angela is also known for her cookies…she creates a tray full of 8 varieties at Christmas time that are one of my favorite things about the holidays at my parents’ house. As for my sister Sophia, I’m really hoping the homeade cheesecake she made at Thanksgiving is something she brings to the next holiday gathering!

But the one thing that we all make and share a love for is this quick and simple recipe for Cinnamon Moons! I remember this being one of my first baking projects as a kid. I don’t know where this recipe originated, but it is still a fave for my family. I swear that my nephews and niece could eat a panful all by themselves…they’re that good. And the cool thing is that they are sooooooo easy. Even if you don’t cook, you can totally make these and be proud of the results! I kinda think of them as the poor man’s version of Monkey Bread. I don’t know that monkey bread is that much harder to make, but it’s a little bit more time consuming and a lot of people use a special bundt pan to make those. Anyway, here’s how they’re made!

Cinnamon Moons

Ingredients
– 2 cans of biscuits (I use the least expensive, basic brand)
– 1 cup granulated sugar
– 1/2 cup butter or margerine (I’ve always used Blue Bonnet brand)
– 1 tablespoon cinnamon (or more if desired)

Note: This recipe is for a 9×13 pan, but you can half this recipe using just one can of biscuits and bake them in a 8″ round or 8″x8″ square pan.

Instructions
1. Preheat oven to setting as specified on canned biscuit packaging.

2. Open up canned biscuits and cut each in half into moon shapes.
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3. Melt butter in medium-sized bowl in microwave. Mix up your cinnamon/sugar mixture in another medium-sized bowl.
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4. Dip biscuit into butter, covering fully.
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5. Now dip into cinnamon/sugar mixture. As the picture shows, after dipping several times the cinnamon/sugar mixture gets kinda clumpy, but this is ok.
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6. Place in a greased pan (I just used regular cooking spray). Bake for 10-12 minutes until brown.
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You will need to ration the butter and sugar mixture as you go or you won’t have any left as you near the end of your rolling, but you can always melt more butter and make more cinnamon/sugar mixture if needed. I’m also sure you could throw in your favorite nuts if you wanted a little extra crunch like monkey bread, but I haven’t made them that way.

Hope you enjoyed this little family recipe. By the way, I took this pan into work last week and it was all gobbled down! Everyone kept raving about them! When I told them how easy they were to make, they couldn’t believe it!

Until next time Swellions!!!

Alexa