National Peanut Butter Day and National Pie Day

Image from www.bakersroyale.com

January 23 was National Pie Day...personally shouldn't it be March 14? You know, 3.14....Guess my geekness is showing, oh well. January 24 was National Peanut Butter Day. What better way to celebrate both of those by making a Peanut Butter Pie!

This recipe I found while looking for something that was easy and quick and would meet with my husband's approval. If you love peanut butter and chocolate together, you will like this recipe. Frozen Reese's Peanut Butter Pie.

Ingredients: 24 oreos*, 4 TBSP unsalted butter, melted, 2.5 c whipped cream*, 3/4 c Peanut Butter, creamy*, 1/2 c Powdered Sugar, 1/2 c crushed Reese's Peanut Butter Cups

Instructions: (1) Prepare a 9" springpan by spraying with cooking spray. If you don't have a springpan, you can use a regular 9" pan just line with foil and have some of the foil hanging over the sides so you can remove the pie easily. You can also use smaller springpans for individual pies. (2) Preheat oven to 350F. (3) Add Oreos to processor and pulse until finely crumbled. Add melted butter to crumbs and mix and then press into the pan*. Bake for 7-10. (4) In a pan over low heat, combine peanut butter and powdered sugar and stir until combined and peanut butter is melted. Remove from heat and cool for 5 minutes. (5) Fold peanut butter mixture into the whipped cream then fold in the crushed peanut butter cups. (6) Pour into pan and freeze for 3 hours. Serve with drizzled caramel and chocolate sauce and top with more crushed peanut butter cups. Enjoy!


*I use Newman's chocolate creme sandwich cookies instead of Oreos.
*If you don't want to do whip cream from scratch, you can use Cool Whip.
*I use Jiff's Natural Peanut Butter or if I have some available, organic peanut butter.
*If you have extra crumbs you can push them along the sides of the pan. You will need to do this if you are using smaller springpans for individual pies.

National Chocolate Day

Image from theyummylife.com blog

January 24 was National Chocolate Day. Personally I'm not a huge fan of chocolate. I would rather have some Sweedish Fish or Sour Patch Kids than chocolate but there are times that I do enjoy a nice dark chocolate bar, or a Charleston Chew, or an Almond Joy. My husband on the other hand has a problem. He IS a chocoholic, just like his mom. Chocolate can't be kept in the house because he'll sniff it out and eat it even if it isn't the type of chocolate he likes. I've been looking at Pinterest for some fast and easy ideas for Valentine's day and I came across this recipe for Brownie Lava Cakes. Since they are individual, I won't have to worry about having left-overs and any left-overs can be given away to other chocoholics.

This recipe is really simple and even though it isn't from scratch, I'm still making it for Valentine's Day. What you will need is a brownie mix, eggs, canola oil, water, Dove Chocolate Promises (dark), ramekins/custard cups/mason jars. It is suggested to use Pillsbury Chocolate Fudge mix. The family size will yield 8 cakes so if you want a smaller number, grab a smaller size box. Custard Cups allow you to see what is going on and they make a rounded shape once they come out of the cup unlike ramekins, which will give you a flat bottom.

Pour the Brownie Mix in a bowl and whisk it until all the lumps are out. In a separate bowl, whisk the eggs, water, and canola oil as suggested on the back of the mix box. Add another egg to what is required for a cake-like texture. (So if it requires 2 eggs, add 3). Mix the egg mixture in with the brownie mix and stir until incorporated and not lumpy. Prepare custard cups/ramekins by spraying with PAM or another type of cooking spray. Dust with dry brownie mix so the outside of the cake won't be white as it would if you used flour. Add 1/2 c of the brownie mixture to the cups/ramekins. Stack 2 Dove Chocolate Promises in the middle of the cup, pushing down through the batter and then use a knife to spread some batter over the tops of the chocolate. Cook in the Microwave, yes Microwave, on full power for 1 minute. Each microwave is different so cook one first and add additional time as needed. You can cook up to 4 cups at the same time just add 30 more seconds per additional cup. Once done cooking, use a knife to go around the edges of the cake to separate it from a jar, and invert over a plate. Some of the brownie and lava might stick to the bottom but you should still get a nice 'volcanic-like' cake. Top with whipped cream and fruit or even more molten lava (chocolate) and enjoy.

If you want, you can use the mason jars (1/2 pint) and just eat out of the jar. I'm planning on doing this since I have a ton of mason jars around and I won't have to worry about washing more dishes.Last year I made individual Chocolate souffles so this will be a fun treat to enjoy on Valentine's Day.

Been awhile...

Yes it has been awhile since I've posted a blog about the bakery. To be honest with you once the Holidays hit, the last thing on my mind was posting a blog. So since I have some downtime between baking, I figured I would try to do a catch-up blog and hopefully I'll be able to post more frequently in the weeks to come.

The rest of 2012 went by fast and had us extremely busy. We still participated in our Hingham Market on Saturdays and then ended up doing the Thanksgiving Celebration Harvest Market the weekend before Thanksgiving. We had tons of apple, pecan, and pumpkin pies fly out the door during this time. We caught our breath for a few days before we plunged into the Hingham Holiday Market the beginning of December and this started another busy month for us.

Simpson Spring Co., located in Easton, MA., opened their doors to vendors for a Wintertime market. Vendors from the Easton Summertime market along with vendors from other markets converge on Simpson Spring every Saturday through the winter from 10-2. Some vendors are there every week and some are there bimonthly. There are several bakeries bringing bread and sweets. There is local farm bringing in root veggies and other produce. There are a few cheese vendors, a pickle vendor, a pasta vendor, a seafood vendor, a jellies/jam vendor along, a honey vendor, an olive oil vendor... the list goes on. We are there again this coming weekend, Feb. 9 but won't be back until the first weekend in March. If you are in the area, stop on by. You can take a tour of the oldest bottling company and take home some soda, fizzy water, or plain water (or as my friends in Europe say, flat water). I can personally recommend the White Birch Beer and the Ginger Ale.

The last few weeks have had us celebrating, National Chocolate Day, National Pie Day, and today is National Pancake Day.  I'll post some recipes dealing with chocolate and pie...maybe one that has both in it later. Here is real simple recipe for Banana Pancakes that are Paleo. All you need is 2 ripe bananas, 1 egg, and 1 TBSP nut butter (almond is good), and some coconut oil. Mush up the bananas; it's okay to have lumps. Add egg and butter to the bananas and mix until you get the consistency of pancake batter. Heat up some coconut oil in a pan and make pancakes. You don't really need syrup for them but if you do, try Nutting Farm's Maple Syrup. We use their products in some of our baked items and they are delicious. I have a hard time not eating the Maple Cream straight from the jar!

Valentine's Day is next Thursday. If you are looking for something different than just a box of chocolates, we offer a wide variety of chocolate items that are delicious. We also offer cookie and cupcake bouquets. Make sure to place orders by Sunday. Local Delivery will be happening on 2/13 and 2/14 or you can pick up your order at our location, whichever is easier for you.

Well, that's about it for now. Enjoy the cool weather and we hope to see you on Saturday.