My husband and I enjoyed an early dinner with our good friends, Alyson and Lamar, tonight at Dinosaur Bar-B-Que in Harlem. After having our fill of ribs, chicken, brisket, sausage and an array of sides, we somehow had room for dessert. My husband’s choice reminded me of a pie that I make for him on occasion. He loves peanut butter and chocolate paired together and this dessert fits the bill for him quite nicely. It tastes like a big, frozen Reese’s peanut butter cup!
Chocolate Peanut Butter Pie
1 (14oz.) can sweetened condensed milk
1/4 cup sifted unsweetened cocoa powder
1/2 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed
1 (6oz.) Oreo pie crust
In a large bowl, combine sweetened condensed milk and cocoa powder; mix well.
Add peanut butter and mix well.
Fold in whipped topping.
Spoon into crust.
Cover pie and freeze 6 hours.
Garnish as desired and serve.
The heat is officially on here in New York City (Saturday and Sunday will be in the 90’s!), which means it’s a great time to make sangria. I enjoy both the red and the white, but today I’m feeling a bit more traditional so I am going to make red sangria.
I once made a batch of this sangria and gave a Mason jar of it to my favorite deli guy, Mr. Frank. He drank it right on the spot, at work, and then proceeded to give everybody kisses and tell them that he loved them. So, maybe this stuff is a love potion too…
2 750ml bottles Spanish red wine
3/4 cup brandy
3/4 cup simple syrup*
3/4 cup freshly squeezed orange juice
1/2 cup triple sec
2 apples, cored and thinly sliced
2 lemons, thinly sliced into rounds
2 oranges, thinly sliced into rounds
Combine all ingredients in a large pitcher, stir, cover and refrigerate for 2 days. Serve over ice.
*Simple Syrup is equal parts granulated sugar and water. To make it, add boiling water to sugar and stir until the sugar is dissolved. Cool before use.
Happy Memorial Day aka the unofficial start of Summer! Summer brings to mind barbecues and grilling and outdoor dining. Living in an apartment in NYC means I have no outdoor space to call my own so I do all I can to celebrate summer from my kitchen. Then, we pack up our goodies and walk over to Central Park for a picnic. This recipe for BBQ sauce is the best I’ve ever had. It’s great on ribs, pulled pork sandwiches, grilled chicken, burgers and adds fantastic flavor to baked beans.
2 Tbsp. liquid smoke
1 cup ketchup
2 Tbsp. Worcestershire sauce
1/4 cup red wine vinegar
1 tsp. salt
1 tsp. chili powder
1/2 tsp. celery seed
1/4 tsp. black pepper
1/2 cup brown sugar, firmly packed
Stir all ingredients together in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Remove from heat and use immediately or cool for storage in the refrigerator.