Sweet Treats

Recipe—Individual Peanut Butter Mousse Pies

I’m baaaaack! And with a bang at that! What? Were you getting worried? My apologies for taking another long break from the word of blogging but life has been crazy and busy and I just needed to step away for a bit. But I am back and with a lineup of some great recipes for all my wonderful followers. And I have some very exciting news that I will share in a few weeks if all goes as planned. Still working on fine-tuning so keep your fingers crossed for me would you please?

So even though I wasn’t posting recipes over the past couple of months I was still cooking up a storm and making sure to photograph my delicious meals so that when I was ready to get back to posting I was prepared with some great materials. So here we go, let’s get to it!

Individual peanut butter mousse pies=a heavenly dessert in super cute little mason jars. As my followers know I LOVE mason jar desserts. And if you didn’t know that then you must be new here. Welcome! Mason jars are perfect because there is no serving involved other than getting out a handful of spoons and they travel great! I made these for a bbq we went to over the summer and they were very well received. Right, Sabrina and Sandy? 😉 The peanut butter is so light and just the perfect amount of sweet. And then you get this yummy crisp chocolate crust to add in a little texture. Nom nom nom! I actually ate one of these a couple of days after I initially made them and it was still great! It didn’t separate or get funky so they will hold up for a few days if you have leftover or even if you want to make them the day before you plan on serving them. Well it is great to be back and thanks for all the continued support! I will be in touch soon!

Xoxox
The Diva

Note: The number of “pies” you get will depend on the size of your jars or serving dishes. I was able to make 12 half pint jars. If you are planning on traveling with them be sure that you don’t fill past the brim so that you can get the lids on them.

INGREDIENTS
20 Oreo cookies, crushed
4 tbsp butter, melted
1 pint heavy cream
1 1/2 c confectioner’s sugar, divided
2 tsp vanilla, divided
8 oz cream cheese, softened
1 c creamy peanut butter
14 oz can sweetened condensed milk

STEPS

  • In a medium sized bowl mix together the crushed Oreos and melted butter.
  • Distribute the crumbs evenly among the jars leaving about a 1/4 cup for garnishing.
  • Using the back of a spoon gently pres the crumbs into the bottom of the jars.
  • Pour the whipping cream into a mixing bowl and add in a 1/2 cup of the confectioner’s sugar and 1 teaspoon of the vanilla.
  • Beat the whipping cream using an electric mixer on high until it begins to thicken and peaks start to form.
  • Put the prepared whipping cream in the fridge for the time being.
  • Place the cream cheese, peanut butter, and remaining cup of confectioner’s sugar in a large mixing bowl and beat on medium speed until well combined.
  • Add in the condensed milk and the remaining tablespoon of vanilla and continue beating until mixture is creamy and smooth.
  • Remove the prepared whip cream from the fridge and add about 1/3 of it to the peanut butter filling and fold in using a rubber spatula.
  • Transfer all of the peanut butter filling to a one-gallon Ziploc bag, seal, and cut off the corner.
  • Pipe the filling into the jars filling up about 2/3 of the way.
  • Next, transfer the whip cream to a one-gallon Ziploc bag, seal, and cut off the corner.
  • Top each mousse cup with some whip cream.
  • Garnish each jar with leftover oreo crumbs and refrigerate for at least 2 hours before serving.
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Sweet Treats

Recipe—Individual Blueberry Cheesecakes

Individual Blueberry Cheesecakes

Last weekend we went to another summer BBQ. This one was about two hours away and would be a long windy drive. I needed a dessert that would transport well. Pies seem to always end up squished and most of my Pyrex dishes wont fit in my ice chest. I have seen individual desserts in mason jars trending on Pinterest and I thought to myself, “I bet something like that would transport wonderfully.” And they did! Now what to put in them? Hmm…

If you have been following my blog for a while now then you may know that I love my cheesecake. I am not picky about my desserts but if it has the word “cheesecake” in the name I will lack all self control. So I knew I wanted some sort of cheesecake in a jar. (I know, pretty self-serving right?) Blueberries were on sale at the grocery store and so my decision was made. I would be taking individual blueberry cheesecakes in mason jars. They made a great presentation, were out of this world good, could not have been easier to serve, and they were fun to eat. In other words, they were amazing!

Note: I was able to fill six 8 ounce mason jars. You can get also get 4 ounce jars for smaller servings.

BLUEBERRY FILLING INGREDIENTS
2 tbsp butter
4 c blueberries, fresh or frozen
1/2 c sugar
1/2 tsp lemon juice
2 tbsp cornstarch
4 tbsp water

CHEESECAKE INGREDIENTS
1 c graham cracker crumbs
1/3 c butter, melted
1 1/4 c sugar, divided
8 oz cream cheese, softened
1/3 c milk
8 oz tub of Cool Whip
mason jars (see note above regarding sizes)

BLUEBERRY FILLING STEPS

  • Melt the 2 tbsp of butter in a saucepan over medium heat.
  • Add in the blueberries, sugar, and lemon juice.
  • Whisk together the cornstarch and water in a small bowl and pour into the pot.
  • Lightly mash the blueberries with a hand held masher making sure to leave about half of the berries in tact.
  • Bring the blueberry filling to a boil and then reduce the heat to low.
  • Cook the filling for 6–8 minutes stirring frequently.
  • Remove from heat.

CHEESECAKE STEPS

  • While the blueberry filling is cooling, stir together the graham cracker crumbs, melted butter, and 1/4 c of the sugar.
  • Distribute the graham cracker crumb mixture into the bottom of each jar saving a couple of spoonfuls for garnish.
  • Using a hand held mixer, beat together the cream cheese and remaining cup of sugar until well combined. Gradually add in the milk until it is nice and creamy.
  • Distribute the cream cheese filling among the jars. (I transferred my filling into a Ziploc bag, cut of the corner, and piped it into each jar.)
  • Add a layer of the blueberry filling to each jar.
  • Fill the rest of the jar with Cool Whip and sprinkle with remaining graham cracker crumbs.
  • Add lids if you will be transporting your dessert.
  • Chill for at least one hour before serving.
  • Enjoy!