Monday, July 06, 2015

Fluffy No-Bake Peanut Butter Pie

Fluffy No Bake Peanut Butter Pie from fact Womand and Buttercream Lane

This is the perfect dessert to make when it's too hot to turn on the oven or even a burner. We love to go to a very small town cafe about a half an hour away for their pan fried chicken, cooked to order, and their homemade pies. 

The Castle Cafe always has a killer banana cream pie but every few months the chef will get in a mood to make a Chocolate Peanut Butter Pie that is one of the best things I've ever had and I'm not even a big peanut butter person. Note the "only every few months" part of that- it's not nearly often enough so, I had to play with some recipes to come up with one that tastes just like his!!! We all agree that this is a perfect copy!

One of the secrets to his great pies is his chocolate coated graham cracker crusts. He uses it for his Banana Cream Pie and his Peanut Butter Pie. Brilliant! The crust never get's soggy!!  I hope you enjoy this pie as much as we do!


For a Printable Version of this recipe- Click Here! 

Ingredients

Pie Crust- Makes one 9" pie crust- You can also just buy one!!! 

  • 1 package from a box of graham crackers- about 10 sheets of crackers
  • 1/3 cup of sugar
  • 1/3 cup of melted butter
  • 3/4 of a cup of chocolate chips

Peanut Butter Filling

  • 1 1/2  8oz packages of low fat cream cheese at room temperature(12 oz)
  • 1 1/2 cups of creamy peanut butter- store bought not the fresh kind. I like Jif
  • 3 TBS of water or milk
  • 1 1/2  cup of powdered sugar- divided into 1 cup and 1/2 cup
  • 1 1/2 cups of heavy whipping cream
  • 1/2 cup of chocolate chips- Optional- you can mix some into the filling or you can just top the pie with some or both. 

Topping

  • 1/2 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup of mini chocolate chips- Optional
Peanut Butter Pie from Fact Woman & Buttercream Lane

Instructions 

Pie Crust

  1. Preheat your oven to 375º
  2. While the crackers are still wrapped, press of the sides, top and bottom to start to break them up. 
  3. Place the crackers into a food processor. You can also put everything into a large zip lock bag and crush and mix the ingredients in the bag. 
  4. Add the sugar
  5. Pulse until the crackers are a fine crumb
  6. Pour the melted butter over the crumbs and pulse until all combined. 
  7. Press the crumbs into the bottom of a 9" pie plate. I use a measuring cup to press it in nice and tightly. 
  8. Bake for 7 minutes
  9. As soon as you take the crust out of the oven, sprinkle the chocolate chips over the bottom of the crust. 
  10. Let it sit for 5 minutes until the chocolate chips are melted. 
  11. With the back of a spoon, spread the melted chocolate over the bottom and up the sides of the crust. 
  12. Place in the refrigerator until cool 

Peanut Butter Filling

  1. In a  mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. 
  2. In another mixing bowl, place your 12 oz of softened cream cheese, the 1 1/2 cups of peanut butter, 1 cup of powdered sugar and 3 TBS of water. Beat until well combined and slightly fluffy. 

  3. Take 1/3 of the whipped cream and stir it into the peanut butter mixture to lighten it. 
  4. Take the remaining whipped cream and fold it into the peanut butter mixture and fold until all combined. 
  5. Spoon the peanut butter filling into the chilled crust and place in the fridge for at least 2 hours. 

Topping:

  1. In a  mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. 
  2. Spread the whipped cream over the top of the pie and sprinkle on the  mini chocolate chips. 
  Note: You can beat all 2 cups of whipped cream and the 3/4 cup of powdered sugar together- just remember to pull out a quarter of it to top the pie with before mixing the whipped cream into the peanut butter mixture. It's up to you! I tend to forget the pull out the topping so I beat the cream in separate batches! 
Peanut Butter Pie from Fact Woman & Buttercream Lane

Friday, July 03, 2015

Easy, Moist Shortcake or Vanilla Cake for Berries- made all in one bowl!!! An Egg Free Cake!

Strawberry Shortcake from Fact Woman & Buttercream Lane
 I'm not a fan of the dry, crumbly, biscuit style of shortcake. I want a moist tender cake for my berries.  Tender and moist but can stand up to the weight of a ton of berries and whipped cream.

16 years ago, we ordered the strawberry shortcake at a restaurant that sounds like The Black Eyed "Bee" and I was in heaven. It was the perfect cake for berries. I had to have the recipe and with a bit of flattery and begging, the chef shared the recipe with me. The one catch was, he had to leave one ingredient out to give it to me. Thankfully, he made it easy when he told me that it was a vanilla cake and guess what ingredient was missing?
We always have this on Easter to usher in berry season and is one of our favorite spring and summer treats.  It's so fast and easy to mix up and bake. I hope you enjoy it as much as we do. It's delicious with any kind of summer fruit. peaches, berries or just by itself with some whipped cream as the icing. Because my granddaughter is very allergic to eggs, this eggless cake has now become her birthday cake recipe.
Moist Vanilla Strawberry Shortcake

DSC_9473.jpg
Makes one 9x13 pan or 12 cupcakes or one jellyroll pan
Ingredients
  • 3 cups of flour
  • 2 cups of sugar
  • 1 1/2 TBS baking powder
  • 1 cup melted butter
  • 2 cups milk
  • 1 1/2 tsp vanilla

Instructions
  1. Preheat oven to 350°
  2. In a 2 cup glass measuring cup or a microwavable container- microwave 1 cup of butter for 60 seconds or until melted. I leave the sticks in the wax paper and micriwave it that way. No spatters and you just have to pull them out when it's melted. Easy and no mess. 
  3. In a large bowl stir together the flour, sugar and baking powder
  4. Stir in the milk and vanilla then the melted butter and mix well. There may be a few small lumps but just leave them. Don't over stir! 
  5. Pour batter into a greased pan and bake in the preheated oven until golden on top and a toothpick comes out clean. 
  6. Baking Times: 
    1. For a 9x13 or cupcakes-  25 to 30 minutes  
    2. For jelly roll pan- or 20 mins f. 
    Strawberry Shortcake from Fact Woman & Buttercream Lane
For a large half sheet pan 2”x13”x18”- Double the recipe and bake for 40 to 45 minutes. 

Wednesday, July 01, 2015

Greek Yogurt Panna Cotta Made with Almond Coconut Milk and Peaches. Gluten Free and Lactose Friendly

Greek Yogurt Panna Cotta with Fresh Peaches that's Gluten Free from Buttercream Lane and Fact Woman
Panna Cotta is one of those desserts that sounds much harder to make than it is. Once I discovered how easy it was to make, I make it often. It only takes about 4-5 minutes to whip together and then an hour or so to chill. I came up with this recipe when I wanted something a little different that I could make for a dessert but also eat for breakfast and not feel guilty! I used a combination of Nonfat Greek yogurt and almond coconut milk as the base. It turned out thick and rich and delicious and guilt free. Because it uses Greek yogurt and almond milk it doesn't bother my lactose sensitive stomach at all. If you're lactose sensitive and yogurt doesn't bother you then you'll love this even more! 

I feel so blessed to live in Colorado, especially during the summer peach season.  The peaches here are the kind of peaches that when you cut or bite into them, the juice just flows out and the perfumed scent fills the room. They are so sweet and so delicious! Just writing about them is making me want to go cut another one but I have to pace myself I decided to chop some up to put into this Panna Cotta and I was not disappointed. If you don't like peaches you can use almost any fruit except fresh pineapple or fresh papaya- their enzymes will prevent the mix from setting up. Strawberries, blueberries and raspberries are amazing! 


Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman

You can make it in small jars like I did and just eat it out of the jar, or you can make it in small ramekins that you can un-mold onto a plate. You can also make it in a regular 8-9" round cake pan and un-mold that onto a large plate to serve. I just like eating it out of my cute Weck jars plus I didn't feel like un-molding anything!  If you want to un-mold it- Lightly grease the inside of your pans/ ramekins so that the panna cotta will come out easier. I also get a bowl of hot water and hold the mold in the water for a few seconds to loosen it before un-molding.

 Greek Yogurt Panna Cotta  Makes 5-6  medium servings

 Ingredients:

  • 1 envelope of unflavored gelatin 
  • 1 cup of Almond or Coconut or  The Blue Diamond Almond Coconut Milk. (you can use unsweetened or sweetened it doesn't matter. but if you use sweetened, you might cut back on the agave or sugar a bit) 
  • 1/4 cup agave syrup or honey or 1/3 cup sugar to taste
  • 1- 17 oz container of Plain Greek Yogurt- nonfat, 1 %, whole milk- doesn't matter
  • 1 tsp vanilla- optional
  • 2 large or 3 medium peaches chopped- About a cup to a cup and a half depending on how much fruit you want in each. You can also use strawberries, blueberries, blackberries or apricots. Any fruit but fresh Pineapple or papaya- they have enzymes in them that will prevent the gelatin from setting up so you'll end up with a yogurt and fruit drink! 

Instructions:





  1. Take a 1/4 cup of the almond milk  in a small bowl and sprinkle the gelatin over the top. Let sit 1-2 minutes while you get the rest of the ingredients together and chop up the peach. 
    1. Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs
  2. Add the yogurt  and 1/4 of the almond milk to a small bowl- (preferably one with a spout to pour out of) and whisk together until smooth. 
  3. Take 1/2 cup of the almond milk and the sweetener and place in a small saucepan 
  4. Over Medium heat, heat the milk and sweetener until mixed together and all dissolved. 
  5. Add the softened gelatin to the pan and stir until the gelatin is dissolved. You don't have to bring it to a boil. Heat just until everything is dissolved. 
  6. Remove from the heat and pour the warm mixture into the yogurt.
  7. Add the vanilla to  it if you wish. I think real vanilla tastes like plastic and the fake stuff is worse!
  8. Pour the mixture into your containers- filling 1/2 way. 
  9. If you are adding fruit, add the chopped fruit and push the fruit down into the yogurt mixture with a spoon. Then top with the remaining yogurt mixture  so that the fruit is covered. 
  10.  Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman  Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs
  11. Chill for 1-3 hours depending on the shape of your container. a thinner layer will chill in an hour. A 5 oz jar will take closer to 3 hours. 
                               Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman
    The panna cotta  will still jiggle a bit but not be  set up. Think a little less gigglier than jello. It's really a softer jello consistency. 

    Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman

    Monday, April 27, 2015

    Easy Moist Cake for Strawberry Shortcake or any other Fruit! Egg Free Cake

    Strawberry Shortcake from Fact Woman & Buttercream Lane
     I'm not a fan of the dry, crumbly, biscuit style of shortcake. I want a moist tender cake for my berries. 20 years ago, we ordered the strawberry shortcake at a restaurant and I was in heaven. It was the perfect cake for berries. It's moist and dense and perfect with any kind of berry or just on it's own.

     I had to have the recipe and with a bit of flattery and begging, the chef shared the recipe with me. The one catch was, he had to leave one ingredient out to give it to me. Thankfully, he made it easy when he told me that it was a vanilla cake and guess what ingredient was missing?
    We always have this on Easter to usher in berry season and is one of our favorite spring  and summer treats.  It's so fast and easy to mix up and bake. I hope you enjoy it as much as we do.

    It's also EGG FREE! My granddaughter is very allergic to eggs,so this was her birthday cake this year. Pour into round pans and frost with whipped cream for a wonderful layer cake.
    Moist Vanilla Strawberry Shortcake

    DSC_9473.jpg
    Makes one 9x13 pan or 12 cupcakes or one jellyroll pan or 2 8" rounds
    Ingredients
    • 3 cups of flour
    • 2 cups of sugar
    • 1 1/2 TBS baking powder
    • 1 cup melted butter
    • 2 cups milk
    • 1 1/2 tsp vanilla

    Instructions
    1. Preheat oven to 350°
    2. In a 2 cup glass measuring cup or a microwavable container- microwave 1 cup of butter for 60 seconds or until melted. I leave the sticks in the wax paper and micriwave it that way. No spatters and you just have to pull them out when it's melted. Easy and no mess. 
    3. In a large bowl stir together the flour, sugar and baking powder
    4. Stir in the milk and vanilla then the melted butter and mix well. There may be a few small lumps but just leave them. Don't over stir! 
    5. Pour batter into a greased pan and bake in the preheated oven until golden on top and a toothpick comes out clean. 
    6. Baking Times: 
      1. For a 9x13 or round layers-  25 to 30 minutes  
      2. For jelly roll pan or cupcakes-  20 mins  or so.
      Strawberry Shortcake from Fact Woman & Buttercream Lane
    For a large half sheet pan 2”x13”x18”- Double the recipe and bake for 40 to 45 minutes. 

    Monday, April 20, 2015

    Fast Orange Almond Cake- Gluten Free

    A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman

    It's Friday evening. We've eaten dinner, kitchen's all cleaned up, the last load of laundry is in the dryer, I put on some sweats and I sit down to watch, Say Yes to the Dress, and have some Pinterest Time. I 'm looking through the pins and see a delicious looking Orange Cake and have to have some- RIGHT NOW! I look at the ingredients and have everything except the Almond meal, but I have almonds, so I'm all set. I grind up the almonds THEN read the next step- WHAT??? I have to Boil the oranges for 15 minutes, drain, refill, bring to a boil for another 15 minutes, then let them cool!!!????  (OK, I should have read the recipe instead of just looking at the pictures of each step- that was not a step in the photos- My Bad.)  No way was I doing all that! So I do some research.

    You're supposed to boil the oranges to soften the skins up and make it easier to cook. But, I think to myself what a wonderful world.... Woops- I''m not supposed to be singing right now... I think to myself- if you boil the oranges and drain the water- wouldn't all the flavorful oils from the peel go down the drain? That's my conclusion.  So I came up with a new plan, played with the recipe, made it 3 times and here is a delicious alternative that only took 8 mins to get into the oven and that  time includes grinding the almonds. Plus Bonus- I used the food processor for every step. less to clean up! I could have made the original recipe faster but where would the fun be in that?!!!

    Flourless Orange Almond Cake                                               

    Inspired by Scandi Home's Flourless Orange Cake

    Ingredients:

    • 2 whole medium size oranges If you only have big ones just use 1 1/2 
    • 3 eggs
    • 1 cup sugar
    • 3 cups of almond meal or 3 cups of whole almonds that you'll grind up
    • 1 tsp Baking Powder

    Instructions:

    1. Grease and flour a 9" spring form pan-  You can do a regular 9 " round but it is harder to get it out of the pan in pretty slices. 
    2. If you have almond meal- skip this step- Place 3 cups of whole almonds into the bowl of your food processor. Pulse until the almonds are a fine even texture. I actually left mine a little rougher because I like more texture in  the final cake. It's up to you but DON"T over process or you'll be eating almond butter sandwiches for the rest of the month! Remove the meal from the bowl and set aside. 
    3. Stir 1 tsp of baking powder into the meal.
    4. Zest all skin off of the 2 oranges and place in a bowl.
    5. Preheat oven to 340º. 
    6. Peel the oranges then slice or pull into the sections and place the pieces into the Food processor bowl. There will be some almond meal in there but so what, it's all going to be mixed together in a minute. Pulse until the oranges are a nicely pureed. Pour the puree in with the zest and set aside. Try to get as much of the orange out of the bowl as you can. 
    7. Crack 3 eggs into the processor bowl and add the 1 cup of sugar. Turn on processor and process until the eggs and sugar are thick and pale yellow. About 45- 60 seconds. 
    8. Add the almond meal, the orange puree and zest into the egg mixture and process for about 10-15 seconds until combined. 
    9. Pour batter into prepared cake pan.
    10. Bake for 50 minutes or until a toothpick can be inserted into the center and come out clean.
    A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman
    Serve dusted with Powdered sugar.
    A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman




    Sunday, October 05, 2014

    Cinnamon Spiced Pumpkin Whoopie Pies with Maple Mascarpone Filling

    There's something about this time of year that makes me long for warm, cozy, down home foods and pumpkin to me is one of these foods.
    Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling by Fact Woman and Buttercream Lane Blogs
    I was feeling like some fall food so jumped onto Pinterest and found lots of delicious pumpkin recipes. When I saw a couple of recipes for pumpkin whoopie pies, I knew I found what i wanted to make/eat!  The problem I ran into was the recipes either used vegetable oil or a cake mix or both and I didn't want to go there. If I'm going to eat fat, it's going to be butter. Butter just tastes better and makes anything it's in or on taste better too and if I'm going to bake, I want to do it from scratch. It only takes about 5 minutes longer to measure some ingredients and the final result just tastes so much  better..

    After reading through different recipes for pumpkin whoopies, I found a few that sounded kind of good, but not quite right. I combined the best of those recipes with a recipe I have for a soft molasses cookies and the Libby Pumpkin Pie recipe and came up with this one. It's a perfect spiced pumpkin cake like cookie with a creamy, buttery, slightly maple flavored filling. I served it to company, family company so they'd be honest, and they were a hit. I hope you enjoy them as much as we all did.

    Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman

    Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling
    Click here for a Printable version of this recipe.

    Whoopie Pies
    3 cups all purpose flour
    1 TBS cinnamon
    1 ½ tsp ground ginger
    1 tsp baking powder
    1 tsp baking soda
    1 tsp salt
    ½ tsp ground nutmeg
    ¼ tsp ground cloves

    1 cup softened butter
    1 1/2 cup brown sugar
    2 eggs
    3 TBS of molasses
    1-15oz can of Libby's Pumpkin chilled- I just throw the can in the fridge for a few hours.(this chills up the dough so you can scoop and bake right away. If you don't want to chill the pumpkin, then chill the finished dough for a couple of hours before scooping it to bake.
    1 tsp vanilla

    Maple Cinnamon Filling
    4 cups powdered sugar
    8 oz of mascarpone cheese room temperature
    1 tsp ground cinnamon
    1 stick of butter softened
    3 TBS of Maple Syrup or (¼ cup of Maple Sugar plus 3 TBS milk)

    The Whoopie part:
    1. Preheat oven to 350° F. Line baking sheets with parchment paper
    2. In a small bowl whisk together the dry ingredients- flour, spices, baking powder, baking soda, salt
    3. In a large mixing bowl, cream together the butter, sugars until combined and fluffy. Add the eggs one at a time and beat to combine. Add pumpkin and vanilla and beat until combined.
    4. Add in the dry ingredients and mix just until combined. Do not over beat.
    5. Using a small cookie scoop or a tablespoon, drop batter onto the parchment lined sheets about 1 inch apart.
    6. Bake for 10-12 minutes making sure that the cookies are cooked through. They will start to crack on the top- it’s part of their charm!  I used a toothpick inserted in to the center to make sure they were done.
    7. Slide parchment off of sheets and onto counter to cool.

    Filling
    1. Beat the butter and marscapone cheese until fluffy and smooth- this will take  3-5 minutes. Add  the cinnamon and half the powdered sugar then the maple syrup (or the maple sugar and milk) and the vanilla. Beat until combined. Then continue adding the rest of the powdered sugar until it is thick enough to hold it's shape well.

    Assembly
    Match up the cookies into sets of 2 similar size and shape and turn one over.  Spoon or pipe the filling onto the upside down cookies covering the entire surface. I spoon all the filling into a quart size zip lock bag and cut one corner off , then all I have to do it squeeze it out to pipe it.
    Place the other cookie on top of the filling and press down slightly to get the filling all the way out to the edge. Repeat for each whoopie pie. 

    Storage 
    Please store these in the refrigerator. You can store these for up to a week in the refrigerator. Take out and let sit at room temperature for about 15-20 mins before serving to soften up or just eat them cold.
    Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman and Buttercream Lane blogs

    Friday, September 27, 2013

    An Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes, made from Coconut Milk, Cocoa Powder and Bananas

    3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman
    3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman









    Paleo Mousse Week- Mousse #3- uses cocoa powder and frozen bananas! 

    Photographer Friends of ours came to visit last week and they eat a paleo diet so I came up with these recipes to share with them.  Take a minute and check out her wonderful photos and if you're getting married you really need to see them!!!! They travel all over to shoot weddings!

    See Mousse #1 Here!
    See Mousse #2 Here!

    Makes about 4-6 servings

    Ingredients

    • 1- 14 oz can of full fat Coconut Milk- Chilled in refrigerator for at least 12 hours
    • 1/4 cup cocoa powder- sifted
    • 2 bananas cut into chunks and frozen solid
    • Optional 1/2 tsp vanilla extract ( I think real vanilla extract tastes like plastic so I skip it)
    • Optional 1/2 tsp ground cinnamon- I love cinnamon and chocolate!

    Instructions

    1. Place unopened can of full fat Coconut Milk into the refrigerator and chill for at least 12 hours.  (Hint- shake the cans when you buy it and try to pick a can that is thicker and doesn't slosh around as much when you shake it)
    2. Peel and cut up 2 bananas into chunks and freeze for 12 hours. 
    3. Open the can of coconut milk and slowly pour into a blender. Try to keep some (2-4 TBS) of the thin liquid in the bottom of the can and don't pour that part into the bowl- save it for later. 
    4. Add the cocoa powder and banana chunks in with the chilled coconut milk.
    5. On high speed blend the ingredients until smooth and fluffy. If it's too thick use some of the coconut milk you saved in the can to make it a bit thinner. 
    6. Serve right away. You can keep in refrigerator or you can freeze and serve like ice cream later!!!
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