Pinterest Week 2-Sugar and Spice

This weekend I had two homeruns with my Pinterest recipes.  Actually, Tony said they were “out of the park” homeruns…I am guessing that is good!  Of course, true to my nature, I made modifications to fit my tastes and likes.  I will post the original website if you are less adventuresome than me.  I like to “walk on the wild side” with my cooking…I should have been a mad scientist…just kidding.  I would surely blow something up. 

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…

Green Chile Cheddar Biscuits

Makes 12 big biscuits…I baked 6 and froze 6 (uncooked) for another time. 

Ingredients:

2 cups all purpose flour

2 teaspoons of baking powder

1 teaspoon of sea salt

½ teaspoon of black pepper

½ teaspoon of baking soda

2 ½ tablespoons of buttermilk powder *

*(I suggest everyone keep this is stock…no more running to the store just for buttermilk which in turn goes bad because no one will drink it the rest of it…yuck)

½ cup (1 stick) unsalted butter, small cubes

14oz container of frozen HOT Hatch green chiles, thawed and drained.

(I squeeze them to get all the extra water off of them.) 

1 cup, sharp cheddar cheese, shredded

2/3 cup of water

1. Preheat oven to 400 degrees.  My oven was slightly hotter but I will adjust the temp. next time.
2. Place flour, baking powder, salt, pepper, soda, and buttermilk powder in bowl of mixer.  Mix the ingredients together with paddle attachment. 
3. Add cold butter in small cubes.   The paddle does a great job incorporating the butter but you can do this with a pastry blender if you don’t have mixer.  Continue mixing until you have a coarse mealy texture. 
4. Fold in the chiles and cheese.
5. While continuing to use the paddle attachment, slowly add water.  You may not need all the water.  Mix until the dough comes together. 
6. Form dough into an 8 to 10 inch disc about ½ thick on a floured surface.
7. Using a 2 inch circle cutter, cut 12 biscuit and place on baking sheet.
8. Bake for 16 minutes or until golden brown.  Remove from oven and allow to cool slightly. 

Serve with sausage gravy and/or jalapeno jelly. 

Adapt from Spoon Fork Bacon

Here is my Pinterest advertisement…if you have not joined Pinterest…you are missing totally missing out on the fun (addiction).  You will need an invitation to join…if you need one, let me know.  If you are already enjoying Pinterest (addiction), please follow me.  Also I would like to hear your thoughts or suggestions as I build my blog following. 

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.

Ingredients~

For the crust:

½ package of crushed peanut butter filled Oreos

¼ cup of butter

Fudge:

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

For Crust:

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.

For Fudge:

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.

Spread over the crust.  Press Reese’s minis into the fudge.  Allow to cool completely before adding mousse. 

For Peanut Butter Mousse:

Mix peanut butter, cream cheese and powdered sugar together in a bowl with a mixer until combined and smooth. 

Fold in the whipped topping.

Spread on top of cooled fudge.

Melt chocolate with cream and drizzle over the mousse.  I use a ziplock bag to drizzle the chocolate. 

Chill completely before serving (at least a few hours).

Adapted from Cookies & Cups

I hope you have enjoyed this weekend version of Pinterest on Review by Yours Truly.