This is not exactly what we call a “healthy” recipe.
But it’s really, really good.
When I was fifteen, I had the amazing opportunity to travel to Germany on an exchange program through my high school. It was life changing, in more ways than one. I remember the very first morning I was at my host family’s home, I woke up, came down the stairs, and on the breakfast table was a glorious new thing I had never seen called “Nutella.” My host mother explained that they often have it for breakfast spread on bread. So, embracing this new tradition, I gave it a go. Life. changing. Luckily, we have this hazelnut spread here in America. Now it’s in just about any grocery store, sitting in the aisle happily next to the peanut butter…which is where this recipe begins.
Peanut butter + nutella. Oh, my.
Since Thanksgiving is just around the corner, I wanted to post a pie. One really nice thing about this recipe is that it’s no-bake so it won’t take up more space in your oven on the big day. The flavors in this luscious pie definitely make it a people-pleaser. Don’t worry, I already tested out this one on my cousins, and they approved.
The crunchy and sweet cookie crust is the perfect home to the creamy rich peanut buttery filling.
As if that isn’t enough, the nutella ganache on top adds a velvety chocolate flavor that pairs perfectly with the crunch of candied peanuts sprinkled on top. Indulge, enjoy, and save me a slice.
Peanut Butter and Nutella Pie
Prep Time: 30 min. Chill Time: 3 Hours
For the Crust:
30 chocolate sandwich cookies (Oreos, Joe Joe’s, etc.), crushed
4 tablespoons butter, melted
For the Filling:
4-oz. cream cheese
4-oz. ricotta cheese
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup heavy whipping cream
For the Ganache:
1/4 cup Nutella
1/4 cup heavy whipping cream
For the Candied Peanuts:
1 cup dry roasted peanuts
1/2 cup sugar
2 tablespoons water
Butter a 9″ pie dish. In a food processor, combine the cookies and butter until all cookie crumbs are moistened by the butter. Press crust evenly in the pie pan and set aside.
Using an electric mixer, beat cream cheese and ricotta together until fluffy. Add the peanut butter and continue to beat. Add vanilla and powdered sugar and beat again until mixed in. Finally, add the heavy cream and beat on high until whipped and thick. Pour filling into pie crust and refrigerate for 2 hours.
While chilling, make the ganache. In a saucepan over medium low heat, melt the nutella and cream together. Using a spatula, spread evenly over the chilled pie.
To make the candied peanuts, melt the sugar and water together in a saucepan over medium high heat. Once melted, add the peanuts. Stir to coat peanuts in sugar mixture and cook until they turn golden brown in color. Turn out onto a silicone mat and cool completely. Top the pie with candied peanuts.
Refrigerate pie for another hour. Serve chilled and enjoy!
Woah! It’s Halloween! Man, October flew by and here we are on the threshold of another holiday season. Being a new homeowner, I am attempting to add more and more personal touches to make our house feel like a home. One of my favorite Halloween decorations I made were these luminaries to light the path of the trick or treaters in our neighborhood. Super easy, super cute. Thanks, Southern Living, you’re a pal.
As tempting as it was to post a sweet dish on here for Halloween, I figure you’ll get enough of them in the upcoming holiday season. If you have a sweet tooth, you’ll definitely want to come back here in December. We have big plans, folks, big plans. Anyhow, we’ll continue with a mouth watering seasonal savory dish today!
We posted a version of this recipe long ago, but after rereading it, all I wanted to do was revise it. Now, the cooking time is shortened, the ingredient list is shorter, and the culinary skills are way more logical. It’s like a new, healthier, tastier version of what you may have seen previously on this site.
This is a great recipe for using those darling little pie pumpkins you are decorating with for fall. A bonus: this recipe is paleo friendly, vegan, and sugar free! It only takes a few hours in the crock pot, so it’s perfect if you get home in the afternoons (like me) from work. Enjoy, Happy Halloween, and we’ll chat again real soon!
Prep Time: 60 min. (includes roasting the pumpkin) Cook Time: 3-4 hours
2 whole pie pumpkins
4 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons black pepper
1 onion, sliced in half moons
2 cups baby carrots, halved
½ bunch cilantro, chopped
6 cloves garlic, minced
1 cup chicken stock
14-oz. lite coconut milk
1 tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon turmeric
1 teaspoon red pepper flakes
1 teaspoon chili powder
1 lime, juiced
Preheat oven to 350°F.
On a sturdy cutting board, remove the stem of two pumpkins, and slice pumpkins lengthwise. Dispose of pumpkin seeds and strings. Cut each half again lengthwise, and place the eight pieces of pumpkin on two baking sheets. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast pumpkin in the oven for 45 minutes, or until pumpkin is soft when pierced with a fork. Allow to cool and peel off the pumpkin skin using a knife. Cut pumpkin into 1″ cubes. Place cubed roasted pumpkin pieces in the crock pot.
Meanwhile, prepare the curry. In a medium sized skillet, heat 3 tablespoons olive oil over medium. Once hot, add onion and carrots. Saute until onions are translucent, about 5 minutes. Season with salt. Then, add garlic and red curry paste. Simmer for another minute.
Transfer vegetable mixture to crock pot on “low” setting. Add remaining ingredients and stir. Cover crock pot with lid and cook for 3-4 hours on low.
Serve curry over cauliflower rice (one head of cauliflower, food processed and sauteed with a bit of olive oil, salt and pepper), and top with fresh cilantro.
Moving into the new house is going really well! We’re finally feeling settled, and there are only a few pesky boxes left in the basement. Yes, there are projects we’d like to do. Yes, we’d like to paint. Sure, we want to cut down a few trees around the yard. But really, those things will happen over time. One thing we love about our new house is the back deck. We love sitting out there in our table for two under the big maple tree, catching up on our day while sipping a glass of red wine.
We love cooking outside. Ahhem… let me clarify. Neil loves cooking outside. I love to watch and prep things as he needs. Neil is the master griller in our small family of two. A lot of people associate grilling with summer, but Neil uses the grill just as much when the weather cools down. There are a lot of autumn and winter recipes that could easily be transferred to the grill. We used to make a similar recipe in the oven, but this one really shines on the grill. The aromatic thyme paired with the spicy parsnip and smokey flavors of the grill has made this salad our fall go-to.
I love the color this salad adds to my plate each time we serve it. Enjoy!
Grilled Autumn Salad
Prep Time: 20 min. Cook Time: 17 min.
3 carrots, peeled and cut into matchsticks
1 onion, sliced into half moon pieces
3 parsnips, peeled and cut into matchsticks
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme
Toss the carrots, onion, parsnip, salt, and pepper together in a cast iron skillet on the grill. Cover and cook for 15 minutes, stirring occasionally. Add garlic, thyme, and balsamic and toss to combine. Cook for 2 more minutes, then remove from heat. Serve warm.