Peanut Butter Pie!

This recipe is so easy. So so easy. I’m in love with the woman who originally made it. It would have been even easier if I could’ve found a crumb pie crust that didn’t include trans fats at the Wall of Mart.*

But, alas, Wall of Mart* only believes in trans fat.
(Well, I guess that’s not true. They do carry bruised, sad or half rotten fruit and vegetables too.)

I digress. I had to make my own Oreo pie crust. I smashed up half a pack of Oreos, melted two tablespoons of butter with a tablespoon of peanut butter, mixed that into the crumbs and pressed it into a pie pan. I think it would be just as tasty (or more tasty) using chocolate graham crackers or brownie brittle.

I’m terrible at making crumb crusts. Maybe I’m just terrible at pie crust in general. If you’re just as bad, just pretend you’ve made peanut butter dirt pudding!

The peanut butter pie filling as as follows:

  • 1 32 oz tub of vanilla Greek yogurt
  • half a 16 oz jar of peanut butter
  • a handful of chocolate chips

All you do is:

Mix the yogurt and peanut butter together until color is uniformly beigey. Pour into the prepared pie crust. Sprinkle with chocolate chips and refrigerate overnight.

And then, after it “sets” overnight, you eat it. You try not to eat it allllll, but you’ll really, really want to.

I’d forgotten how delicious vanilla Greek yogurt is. I’ve been sweetening plain yogurt with peanut butter, cinnamon and honey, which is good but not nearly as sweet or delicious as the overly sweetened premade vanilla stuff. Mmmmmm.

I forgot to take a photo of the finished pie. It looks a little like a pudding pie. Nothing fancy, but definitely yummy.

* I don’t want to be sued. I have nothing, so they couldn’t get much, but still. No suing.


Doughnut Buttermilk Bread Pudding

I’ve moved! (And my internet finally works thanks to the handy work of my upstairs neighbor!) In the process of trying to clean out my fridge/freezer to make moving less embarrassing, I came across a bunch of doughnuts I had frozen from the Fractured Prune. My aunt was nice enough to bring me a TON of doughnuts back from their beach trip and, being one person, I could only eat a few and still maintain my dignity. These are GOOD doughnuts. I couldn’t let them go to waste, so I froze them.

And there they sat. I’d open the fridge, really want one and then remember that I’d already consumed NFL player-level calories that day. So I’d sadly close the door.

Well, they were taking up a lot of freezer space in the ginormous Tupperware container, so I made a decision.

Bread pudding.

I took to the internet and found a recipe that sounded simple enough, but then realized I had no good milk. However, I have powdered buttermilk in my fridge. (BEST IDEA EVER, by the way. It lasts ages and you make as much as you need, as you need it!)

So, this was my take.

  • 6 glazed doughnuts cut into cubes (enough to fill a 8×8 or 9×9 pan)
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1/8 to 1/4 cup of stevia (or sugar)
  • 1 tbsp of vanilla
  • pinch of nutmeg
  • a heavy sprinkling of cinnamon (to taste — I like cinnamon)

Fill the (greased) pan with doughnut cubes. In a bowl, mix buttermilk, eggs, stevia (or sugar), vanilla, nutmeg and cinnamon. Pour over doughnuts, poke the doughnut chunks around to coat. Allow mixture to absorb while you preheat the oven to 350*F.

Once the oven is preheated, bake for 40-50 minutes, until center is set/just a little jiggly. My got a little toasy after 40 minutes, but in a good way. Toasty, crunch topping!

Serve warm! (With ice cream, if that’s how you roll.)

Strawberry pie!

We made a lot of food for father’s day. A lot.

One of my contributions was a strawberry pie.

A local church has a “strawberry festival” in June. My aunt and uncle brought a strawberry pie to dinner a week or so ago and it was freaking awesome. This meant I was on a quest for a strawberry pie recipe. (And I couldn’t wait until Betty sent me her recipe.)

So I found a recipe and I made minimal alterations.

I’m not sharing my pie crust recipe because it wasn’t that good. It was an average crust with a very yummy filling. Next time I’ll probably make a shortbread cookie pie crust. It will be better with the strawberries.

The pie:

  • 1 (9 inch) pie crust, baked
  • 1 quart fresh strawberries
  • 1/2 cup white sugar
  • 1/2 cup stevia
  • 3 tablespoons cornstarch
  • 3/4 cup water

The topping:

  • 1/2 cup heavy whipping cream
  • Some powdered sugar & vanilla.


Cut the green off of a quart of strawberries (you have half or quarter the strawberries if they’re very large). (Get good strawberries because this isn’t a cooked pie. Better strawberries means a better pie.) Take about a third of the strawberries and mash them in the bottom of a small sauce pan. Add the sugar and stevia, stir and bring to a boil.

In a bowl, combine water and corn starch. Gradually stir this cornstarch mixture into the boiling strawberries. Reduce the heat so that the mixture simmers and stir it constantly for 10 minutes — until the mixture is thickened. After your 10 minutes are up, remove from heat and allow to cool slightly. Add the rest of the strawberries and toss to coat. Pour into the pie crust of your choice and refrigerate several hours (I let mine sit overnight), until set.

Serve with fresh whipped cream. (Beat heavy whipping cream, sugar and vanilla until soft peaks form and maintain their shape.)

It’s fruit so it’s good for you!


Vanilla Rhubarb Pound Cake


I spent a good 9 hours at my parents’ house today — doing laundry, watching movies with  my sister and making dessert. I’m actually quite surprised that I like it so much considering it is one of the less sweet desserts I’ve made in a while, thanks to the rhubarb. Maybe sugar isn’t my main fuel after all.

I made Vanilla Rhubarb Pound Cake. The recipe was swiped from Pastry Affair. She posted her recipe just a few days ago and my sister stumbled upon it. Since our family spends 90% of our time together discussing food, she knew I was looking to make something with rhubarb and pointed me in the right direction.

I made a few changes to make it “healthier” and it turned out quite good.

So, without further ado, here’s how I made the Vanilla Rhubarb Pound Cake (1 normal sized loaf):


  • 2 cups rhubarb, diced in half inch chunks
  • 1/2 cup sugar + 2 pinches, divided
  • 1 cup stevia, divided
  • 1/2 cup coconut oil, room temperature
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/3 cup light sour cream
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour


Preheat oven to 350*F. Grease a loaf pan.

In a medium saucepan, mix the rhubarb with 1/4 cup stevia and a pinch* (about a tablespoon) of sugar. Over medium heat, cook the rhubarb until it is fork tender, approximately 5 minutes and then set it aside to cool.

In a large mixing bowl, cream the coconut oil and remaining stevia and sugar until combined. Add eggs one at a time, mixing well inbetween. Then add in the vanilla extract, sour cream, and salt until smooth. Stir in the flour until incorporated and then fold in the rhubarb and any of the additional rhubarb “juice.”

Transfer the batter to the greased pan and sprinkle the top with that last pinch* of sugar. Bake for 45 (to 55) minutes — until a toothpick inserted in the middle comes out clean.

We ate ours at room temperature, but I’m sure it would be delicious warm with a scoop of ice cream. Or maybe with a few fresh strawberries, like shortcake.

Or, hell, add strawberries AND ice cream. No one’s going to turn you into the diet police. (Or at least I won’t.)

* I found it’s important to add that pinch of real sugar in with the stevia because the rhubarb didn’t give off any “juice” until the sugar was added. The Stevia will sweeten it up, but it just doesn’t interact with the rhubarb the same way as real sugar. Also, I didn’t want to eff with the beauty of a sprinkling of sugar on top. Those stevia fluffers just aren’t the same as sugar crystals.

Sharing food is the way of my people: Refrigerator Brownies

I had a family “lobsterfest” to attend today, so I had to bring a dessert to share.

I decided that the Refrigerator Bakery Brownies from The Live-In Kitchen looked… amazing.

Since my kitchen is not well stocked and I didn’t feel like making a trip to the grocery store, I made a few tweaks. My recipe is as follows:

For the brownies:

  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) “light” salted butter (I use Land o’Lakes — it is listed as “LOL Butter” on my receipts.)
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • an additional 1/2 cup semisweet chocolate chips

I preheated my oven to 350*F and placed the rack in the upper third of the oven, just like the original recipe stated to do. I greased a foil lined 8 inch square baking pan, but skipped the flouring because I’m a lazy bear and always do. (I know they make spray oil with flour built in, but… eh.)

Then, in a mixing bowl, I combined the flour and baking soda and set that aside.

I brought two inches of water to a boil and placed my metal mixing bowl (from my kitchen aid) over the water. To the bowl, I added the stick of butter and 1/2 cup semisweet chocolate chips. Wait for that to melt, stirring it along the way. Then, once it is melted, smooth and well mixed, remove it from the heat. At this point, I added the sugars. Then you want to whisk in the eggs, the spare yolk and the vanilla. Add all the flour and fold it into the chocolate until it’s well incorporated. Add the other 1/2 chocolate chips, stir and pour the batter into the 8 inch pan.Bake for 25-30 minutes (or until a toothpick inserted into the center comes out with moist crumbs clinging. Remove the brownies from the oven and allow to cool completely.Now, at this point you could just eat the brownies. They’d taste perfectly fine — like yummy, fudgy brownies. Howeverrrrr — there is a frosting recipe which I also adapted a wee bit.

For the frosting:

  • 1 cup milk chocolate chips
  • 4 tablespoons butter (I used pure butter for this because I had a half stick in the freezer.)
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1/3 cup powdered sugar
  • 1-2 tablespoons milk

To make the frosting, pour the chocolate chips and plop the butter in a microwave safe bowl and nuke it in 20 second increments. Stir the goo between increments and continue this until all the chocolate is melted. Mix in the vanilla and salt, then add  the powdered sugar. Mix it up until it’s well incorporated and then add the milk a tiny dribble at a time, stirring constantly until the frosting is smooth and shiny. Spread the chocolate immediately on the cooled brownies and refrigerate until set or until you are ready to cut and serve.


These are actually one of the best brownies I’ve made from scratch. Even the un-iced brownie looked pretty tasty. Usually I get cake-like brownies, rather than fudgy ones. These seemed to be more fudgy than cake-like; this is likely due to all that butter. I’d like to make them again with coconut oil. (I need to buy more — I’m almost out.) It just seems more “healthy” that way. Or maybe half oil, half butter. Half-and-half substitutions usually work pretty well.

(I cut the brownies into 24 pieces, but 16 would be more reasonable. I also cut the outside edges off so they’d all be middle pieces; I kept the edges in my fridge for later. Ulterior motive, bitches.)

Dear Pioneer Woman,

This is a post I did over on my general blog — before I decided to compartmentalize my life by creating “PS: Olive you” for strictly food things.

A girl & happenstance

I made your vanilla scones. I know you’re all BUTTER and HEAVY CREAM! But even when I “healthified” these scones, I almost died when I sampled the results.

I love you. I’m pretty serious about that. Scones = love.

“Healthified” means I used half butter, half coconut oil and replaced the heavy cream with skim milk. Oh, I also replaced the two vanilla beans with a tablespoon of pure vanilla extract (because my kitchen is the kitchen of a bank teller — I have no fancy things besides my King Arthur White Wheat Flour).

I also “only” used three cups of powdered sugar in the glaze. Only. And it was still super sugary, sweet-as-hell goodness.

I also had to add a bit more flour. Maybe it’s my substitutions, but the dough was super wet. it was still pretty darn moist when I added the extra 2/3 cup of…

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