The most decadent pie EVER

"Slap Your Mama" Pie

This pie is usually a once-a-year kind of thing because it is so incredibly decadent that its only for special occasions. Mom was here this weekend and we had a little early birthday celebration and this was her requested birthday dessert. We came up with it a couple of years ago when thinking about ways to combine our fantastic peanut butter and chocolate pie recipes. When we discussed what to name it, my dad remarked that the pie was so good "it'd make you wanna slap your mama," thus, "slap your mama pie". The bottom layer is a chocolate fudge pie (that does include raw eggs - therefore, eat it at your own risk. p.s. - once you eat it, you will never go back). On top is a creamy peanut butter pie that is super easy to whip together. Put all that in a chocolate cookie crust and drizzle it with melted chocolate and you have the most fantastic indulgence around.

Preparation Time - 15 minutes

Setting Time - 1-2 hours

Prepared Chocolate Cookie Crust (either store-bought or a homemade one with a combination of chocolate cookie crumbs, melted butter, and a little bit of sugar or agave nectar baked in a 350 degree oven for 10-12 minutes)

Chocolate Layer

6 oz. semi-sweet chocolate chips (half of a bag, preferably high quality like Ghiradelli or Guittard)

2 T. milk or fat free half and half

1 T. sugar (or agave nectar)

2 large eggs, separated

2 t. good quality vanilla

1 t. Kahlua (optional)

pinch of salt

Melt the chocolate, milk, and sugar in a double boiler, stirring frequently. Let cool for approximately 5 minutes. Add the egg yolks one at a time, beating to fully incorporate after each addition. Add the vanilla and Kahlua (if using) to the chocolate mixture. In a separate bowl, using a mixer, beat the egg whites until stiff peaks form. This will take at least 5-6 minutes. Be patient. For the recipe to work, it has to be at the stiff peak point. Add the pinch of salt to the chocolate mixture and stir to combine. Using a rubber spatula, fold the egg whites into the chocolate mixture in three batches. As best you can, do not deflate the egg whites. They provide structure to the pie. Pour the chocolate mixture into the prepared crust and place in the freezer for at least 1 hour to set. While its setting, make the peanut butter layer.

Peanut Butter Pie Layer

2 T. cream cheese, softened (low-fat will work in this recipe)

1/3 c. peanut butter (while the original recipe calls for smooth, we really like the crunchy - either will work)

1/4 c. milk

1 c. powdered sugar

1 1/2 t. vanilla

5 oz. Cool-Whip (I use light, this is a little more than half of a normal sized container)

Whip the cream cheese, peanut butter, and milk for 3-4 minutes until combined. Add the powdered sugar and vanilla and beat for 3-4 minutes more. Stir in the Cool-Whip until fully combined.

Pour the peanut butter pie on top of the semi-set chocolate pie that has been in the freezer. Allow to set up in the freezer for 30 minutes to an hour more before serving. Keep refrigerated.

All Natural Cranberry Oatmeal Cookies

Cranberry Oatmeal Cookies

I tried this new recipe last week for work visitors and it was met with rave reviews. These are soft, earthy cookies that taste fantastic and last for at least 3-4 days (if there are any left). Feel free to mix in whatever suits your fancy. Tom loves cranberries in his oatmeal cookies, so these are frequently made with cranberries, Basic Four cereal, and toasted pecans in our house. The recipe is extremely versatile, though, and you can really put any kind of dried fruit and toasted nuts in these and they will be fantastic. If you want to up the fiber content, try using a high-fiber raisin bran cereal (such as Fiber One).

Oven Temperature: 350 degrees

Baking Time: 13-17 minutes

3/4 c. Unsalted Butter, Softened (1 1/2 sticks)

1 c. Sucanat (or brown sugar)

1/4 c. Agave Nectar

2 T. Molasses

1 large egg

1 T. apple cider vinegar

1 T. good quality vanilla

2 t. cinnamon

1 t. pumpkin pie spice

1 1/3 c. old fashioned rolled oats (not quick)

1 1/4 c. whole wheat flour (I use white whole wheat flour)

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/4 c. crushed cereal (Basic Four or Raisin Bran)

2 c. dried cranberries (you could also sub raisins or cherries, here)

1 c. chopped toasted pecans (or walnuts, if you prefer)

Preheat the oven to 350. Prepare cookie sheets with Silpats (non-stick baking mats) or parchment paper (you can use foil in a pinch). DO NOT GREASE THE PANS!

Cream the butter and Sucanat for 3-4 minutes on medium speed. Add the molasses, agave nectar, vanilla, and apple cider vinegar and mix for 2-3 more minutes. Add the egg and beat until combined, making sure to scrape down the sides of the bowl. Add the dry ingredients cinnamon thru salt. Stir until just combined. Do not overmix - the cookies will be tough. Add the cereal, fruit and nuts to dough and mix until combined. Drop the cookies in rounded tablespoons onto the prepared pans and bake for 13-17 minutes (13-14 minutes will be soft cookies, 16-17 will be more crunchy, though these are meant to be softer cookies) until lightly golden brown. Hope you enjoy!

Whole Grain Banana Espresso Muffins

Whole Grain Banana Chocolate Chip Muffins

Baking Time - 15 minutes (mini-muffins), 25 minutes (regular muffins)

Temp - 375 degrees

I love muffins and this one seemed to fit the bill for a kitchen with a bunch of super-ripe bananas, a girl in need of a chocolate fix :-), and a need for something to take in to work tomorrow. We really enjoyed having breakfast for dinner tonight. As with all my recipes, feel free to make changes based on what you have available in your kitchen. Kefir may be unfamiliar to many of you (I know it was to me until a few weeks ago). It is a cousin to yogurt that is full of probiotics. It's thickness is somewhere between that of milk and yogurt and its taste is tangy, kind of like buttermilk. If you don't have access, or just don't have any use for kefir in your kitchen, use buttermilk instead. I hope you enjoy and would love to hear your comments!

9 T. unsalted butter, softened

1 c. natural sugar (can substitute granulated sugar)

1/3 c. sucanat (or brown sugar)

5 extremely ripe bananas (we're talking black and spotty), mashed

1 1/4 c. lowfat sour cream (or lowfat plain yogurt)

1/4 c. kefir (or lowfat buttermilk)

1 T. good quality vanilla

3 c. white whole wheat flour (or whole wheat pastry flour, or all-purpose if you don't have WW)

1 T. baking powder

1 t. salt

1 t. espresso powder (optional, but it really enhances the flavor. You could also use instant coffee)

1 t. cinnamon

2 c. toasted walnuts (or pecans), chopped, 1/2 c. reserved

1 1/2 c. dark chocolate chips (or semisweet - I use Ghiradelli or Guittard)

Combine the dry ingredients (including the spices) and set aside.

Cream the butter and sugars for 2-3 minutes on medium speed until well combined. Add the eggs one at a time and mix 2-3 minutes until fluffy. Add the mashed, ripe bananas, sour cream (or yogurt), kefir (or buttermilk), and vanilla and mix 1-2 minutes until fully combined. Pour the dry ingredients into the wet and still with a spoon or spatula until just combined (Though a bit more tedious, this step really is important. If you overmix, the muffins will be tough.) Stir 1 1/2 c. of the nuts and chocolate chips (if using) into to the batter.

Place paper or foil muffin cups into the muffin pan and spray each muffin cup individually with cooking spray. Spoon batter into cups until 90% full (this will make a nice large muffin top). Divide the extra chopped nuts among the tops of the muffins. Bake in a 375 degree oven for 15-25 minutes, depending on the size of the muffin tin. Let cool 4-5 minutes in pan and then transfer to a wire rack to cool.