Earlier this week, Tony asked if we could have biscuits and gravy for “cheat” day. Now you have to realize my mother-in-law makes the best biscuit in the land so this is a hard one for me. Of course, it is hard to deny those big brown eyes so I relented. I decided to spice the biscuits up a little.
Here is the result…
½ teaspoon of black pepper
½ cup (1 stick) unsalted butter, small cubes
(I squeeze them to get all the extra water off of them.)
1 cup, sharp cheddar cheese, shredded
- Fold in the chiles and cheese.
- While continuing to use the paddle attachment, slowly add water. You may not need all the water. Mix until the dough comes together.
- Using a 2 inch circle cutter, cut 12 biscuit and place on baking sheet.
My second creation of the weekend…actually this one was made first but eaten second.
Reese’s Fudge Pie (I know…enough said)…how can you go wrong with Oreos, fudge, Reese’s cups, peanut butter mousse and more chocolate? Tony said that this is his all-time favorite! Can you believe that? What an accomplishment…his ALL-TIME favorite! This man has tasted some desserts in his life and to hear those words made my day. He is so good for my cooking ego. Although he is now in a chocolate, peanut butter induced coma. BE WARNED…a small piece of this pie is all you need. If you are taking this pie to a party or making it for company…cut the pieces super small or you will be wasting it. And frankly, it is too good to waste.
Here is the 411 on the pie…
Reese’s Fudge Pie
You will want to use a springform pan for this one.
For the crust:
½ package of crushed peanut butter filled Oreos
¼ cup of butter
1 (14 oz) can of sweetened condensed milk
2 cups of milk chocolate chips
1 cup of semi-sweet chocolate chips
¼ teaspoon of sea salt
2 teaspoons of vanilla
1 (8 oz) package of Reese’s minis (reserve for later use)
Peanut Butter Mousse:
1 cup of peanut butter
1 cup of powdered sugar
8 oz of cream cheese
1 ½ cup of Whipped topping
1/2 cup of melted chocolate for drizzle
1 tablespoon of heavy cream
Crush the Oreos. (I find it easier to scrape the filling out of the cookies, crush the cookies and then mix the peanut butter filling back into the crumbs). Add the butter to the crumbs and mix together. Spread into the bottom of the springform pan. Bake at 350 for 8 minutes. Let cool.
Mix the chocolate chips, milk, salt and vanilla together in a saucepan. Melt together over a medium-low heat, stirring continuously. Continue until all chips are melted and smooth.
Fold in the whipped topping.
Spread on top of cooled fudge.