It’s been way too long, I know.
And I don’t even have the “I was super busy” excuse because, truth be told, I’ve had way too much time on my hands lately.
I graduated from my Bachelor degree 3 months ago (as it already been that long?!) and have been unemployed ever since; I’m in a bit of a unique situation: my boyfriend has been studying in Vancouver for the last year, and now that he too has finished his course we’re finally ready to go start our life somewhere together. The where? No clue. The fact that we are both hunting for a job all around the world is quite scary; add to it the fact I’m not a hundred percent sure what I want to do, these last few months haven’t been the easiest.
How does all this fit in with the lack of content on my blog? I guess the bottom line is I was so scared ( still am, actually) I chickened out of life and ended up doing nothing for a few months. Which only made things worse: over-thinking and analyzing the future is seldom the way to go!
I will make an effort now though: I love my little blog, as tiny as it is, and although I’m by no means a chef (my sister got those genes in the family!) I enjoy cooking, and most of all I enjoy taking pictures and styling dishes: I’m proud of my photographs =).
All that being said, I do have a great recipe for you today!
I made this cake for my youngest sister’s birthday in March: she’s not a fan a healthified food and vegan baking and, well, let’s just say she wasn’t too happy when she found out I was making her birthday cake! I decided I would take the challenge and make a cake that would satisfy her and be slightly healthier…slightly =D.
Elisa, my sister, is a lover of all things peanut buttery (as most people are!) and I remembered she used to love a mousse cake my older sister, Cristina, brought home from work some times. I thought combining the two things was a good idea, and decided I would make a greek yogurt mousse instead of the traditional cream one. Was it a good idea? Oh yes! Let’s just say the little sister was quite happy with her cake!
Peanut Butter Pie
2 1/2 cups cookie crumbs
1/3 cup butter, melted
12,5 oz greek yogurt (I used a combination of whole and 2%)
1 cup peanut butter
3 tbsp maple syrup
100 g chocolate
1 tbsp butter
1 tbsp water
I actually used homemade cookies: I was trying to recreate McVitie’s Digestive and, while the taste was almost spot-on, the consistency was quite off, so I won’t post the recipe. I do hope I’ll be able to emulate them in the future, though. Anyways, I suggest using Digestive for this pie crust (or a similar cookie) because they fit perfectly. I haven’t had graham crackers in a while, so I don’t remember what they taste like; I’m sure they would be a good substitute, though, as they are often used for pie crust.
Cook the crust for 12-15 minutes or until golden brown.
Meanwhile in a bowl combine the yogurt, peanut butter and maple syrup and mix well. You should end up with a fluffy, delicious mousse!
Spread the mousse in the pie crust (once cooled down a bit) and place in the freezer for some 10 minutes.
For the chocolate glaze add the chocolate, butter and water in a sauce pan and melt au bain marie, stirring frequently.
I used 50% chocolate: I would have used it with a higher cocoa percentage ( 60%, 70%) except my sister isn’t too fond of dark chocolate. It was her cake, after all!
Once all the chocolate is melted remove the glaze from the stove, take your pie out and pour the glaze over it, using a spatula or knife to distribute it evenly.
Store the pie in the fridge until serving time.
Crushed peanuts make an excellent garnish!