Monthly Archives: February 2012

sarah june bakes is now on facebook!

Sarah June Bakes now has its own page on facebook! “Like” it to join in on all the fun food conversation.

www.facebook.com/sarahjunebakes

I look forward to chatting with you there!

Love,

Sarah

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peanut butter cookie pie

Sometimes in life, the simplest things are best.

A glass of ice water on a hot summer day. The sound of rain falling on your roof when you’re falling asleep.

A simple, straightforward peanut butter cookie pie.

A basic pie crust filled with peanut butter cookie dough. Straight up gooey peanut butter heaven.

It’s like a giant peanut butter cookie in pie form. Simplicity for peanut butter lovers at its finest.

Sometimes, though, simple won’t do.

You need to mix it up a bit.

How about some vanilla bean gelato?

There. That’s better. What’s a pie without ice cream?

But wait….. something’s missing…

Chocolate sauce.

Perfect. Absolutely perfect.

Sometimes, in life, a little excess is okay. Sometimes, a little more chocolate sauce is all we need.

This pie is impossibly easy, incredibly delicious, and as equally as impressive. Perfect for these last, lingering winter days since it’s served warm. Make it today – you won’t be sorry!

Peanut Butter Cookie Pie

Makes 8 servings

  • 1 prepared pie crust (I used Marie Calender’s)
  • 1 cup granulated sugar
  • 3/4 cup all purpose flour
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1 cup Reese’s peanut butter chips

Preheat your oven to 35o degrees. In the bowl of your stand mixer (or a medium bowl if using a hand mixer), combine the sugar, flour, peanut butter, and butter, starting on a slow speed and increasing to medium speed, until mixed well. Next, add the eggs, vanilla, and peanut butter chips, and mix to combine. Pour the filling into the pie crust and bake for 45 minutes or until the pie is firm in the middle.

Serve with vanilla ice cream (I used my favorite Talenti Vanilla Bean gelato) and chocolate sauce, warm from the oven.

Recipe source: Loosely adapted from this recipe at Culinary Concoctions by Peabody.
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rice krispie treats: two ways

Some of my fondest childhood memories were getting to stay over at my Memaw and Pepaw’s house (that’s Southern for Grandma and Grandpa). Whenever I stayed the night there, my Memaw would cook me one of my favorite childhood dinners. It was Tyson chicken nuggets with plenty of ketchup, crinkle cut french fries, baked beans, and a dinner roll spread with Parkay margarine. If I close my eyes, I still remember it exactly how it looked on her blue floral scalloped plates, and exactly how it tasted.  While that meal isn’t the epitome of culinary greatness or gourmet by any means, it was made with so much love – and that’s what I remember most.

On the other hand, my Memaw is a fantastic cook – I adore her cornbread dressing, potato salad, and especially her macaroni and cheese. She has shared many of her recipes (the few that were written down anyway) with me and I am looking forward to sharing them with you on the blog!

Rice krispie treats are an iconic childhood food, and one I remember making quite a few times myself as a kid. I am hoping these fun treats will bring back some fond food memories for you! Even if you never ate rice krispie treats as a kid, you can be any age to appreciate them – they are delicious and completely addictive.

The iconic recipe is made a little more exciting by the addition of Oreos in one variation and cake batter in the other. I made them both for a football party and sliced them really big. They were devoured pretty quickly!

I guess we are all kids at heart. Please share some of your favorite childhood food memories in the comments. I’d love to read about them!

Cookies & Cream Rice Krispie Treats

  • 3 tablespoons butter
  • 6 cups Rice Krispies cereal
  • 4 cups mini marshmallows
  • 10 Oreos, chopped

Spray a 9×13 pan with nonstick cooking spray. In a large pot over low heat, melt the butter. Add the marshmallows, and stir until melted. Stir in the cereal and Oreos, and then press into the prepared pan and let cool.

Cake Batter Rice Krispie Treats

  • 3 tablespoons butter
  • 6 cups Rice Krispies cereal
  • 4 cups mini marshmallows
  • 1/2 cup yellow cake mix
  • 1 1.75 oz container of sprinkles

Spray a 9×13 pan with nonstick cooking spray. In a large pot over low heat, melt the butter. Add the marshmallows, and stir until melted. Stir in the cake mix and sprinkles, and then press into the prepared pan, and let cool.

Recipe Tips:

  • When pressing the treats into the pan, do it gently. Don’t pack it down or it’ll make for dry treats!
  • If you want your treats thicker, use a smaller pan.
  • A knife sprayed with nonstick spray makes for clean cuts.
  • When mixing in the sprinkles, be gentle or the colors of the sprinkles will run. But if you’re not as type A about baking as I am, it is probably no big deal.

Recipe Source: Both recipes are from one of my very favorite food blogs, How Sweet It Is. How Sweet It Is got the Oreo Rice Krispie recipe from Picky Palate, and the Cake Batter treats are an original creation from How Sweet It is.

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