if there is one healthy ingredient in a recipe, does that make it a health food? if your answer to that is yes, make this pie and celebrate sticking to your New Year’s resolutions…
also, if you are lactose intolerant, this might send you for a loop…
my daughter was able to eat two bites before setting it in the fridge, labeled ‘Sienna’ so the farmer doesn’t eat it in the middle of the night… and she felt great…
my teenage sons on the other hand ate their pieces of this almond butter cream pie in roughly 4 bites… and then paid the consequences…
my suggestion is to make this pie first thing in the morning and put in the fridge all day… then when ready to serve, whip your whipping cream and top with chocolate or pretzels and serve…
I sliced each pie into eight pieces and still thought each piece looked insanely large…
the farmer told me it was perfect size so I guess we have different ideas on how much pie one should eat…
I topped the pie with whipped cream and my absolute favourite Lindt dark chocolate bar with sea salt…
almond butter cream pie
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 1 tbsp sugar
- 1/2 – 1 tsp kosher salt (I like it salty)
- 5 tbsp unsalted butter, melted
Filling:
- 1 1/2 cups heavy cream
- 1 (8 oz) pkg cream cheese, room temp
- 1/4 cup packed light brown sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup all-natural almond butter
Whipped Cream Topping:
- 1 1/2 cups heavy cream (whipping cream)
- 1/4 cup icing sugar
Garnish:
- coarsely chopped salted pretzels or dark chocolate with sea salt or peanut butter cups
Directions:
- preheat oven to 350 degrees and place rack in the upper third of the oven
- in a medium bowl, combine graham cracker crumbs, sugar, salt and butter
- spray a pie pan and press crumbs into it
- bake for 12-15 minutes
- cool on rack completely
- for the filling, in an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4-5 minutes
- transfer to a bowl
- in the same mixer with the paddle attachment, beat cream cheese, brown sugar, salt, vanilla and almond butter
- fold the almond butter mixture with the whipped cream mixture
- pour and press into the graham cracker crust pie shell and cool in the fridge for at least 4 hours before serving
- whip the whipping cream (in a frozen mixer bowl with the whisk attachment) and icing sugar
- spoon out over the pie and sprinkle with the topping you prefer
this salad started out with the idea it was going to be buffalo chicken salad with blue cheese dressing… upon making the blue cheese dressing (which I love), I decided to have my boys taste test it before finishing up the salads…
their overwhelming response was… ‘you already hit them with goat cheese last week, I think you better not throw blue cheese at them’ … so we decided to use Hidden Valley ranch dressing instead… and save the blue cheese dressing for my personal use!
no recipe necessary for this salad… just lettuce, carrots, celery, cucumbers with ranch dressing and buffalo chicken (chicken breast with chili powder, garlic powder and Frank’s Red hot sauce)
to balance off the pie, I decided to go with a lighter main dish for the men… Ethan gathered 4 spaghetti squash from the garden for me and I cut them and roasted them…
I drizzle olive oil over the parchment covered pan and roast at 350 for roughly 1/2 hour or until they are soft and done…
I topped the squash with a meat sauce and cheddar cheese… spaghetti squash straight out of the garden is a lighter colour than the ones you find in the grocery stores… and tastes lighter and of course, more delicious…
it is so dusty and dry out right now that harvesting barley is an itchy procedure… and delivering suppers to the farmers can be an itchy ordeal as well!
it is key to get on the proper side of the combines to not get covered in barley dust… I get this wrong every single time…
and this combine driver does not care who she covers in barley dust… or that she has a princess blanket in the combine with her…
i feed a farmer 
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