*Update on recipe below
I’ve learned about a lot of other food blogs and “foodie” people via Twitter and online since I have started this blog. It sounds weird, but there is a whole online community of food bloggers out there and while I am way, way, waaaay, on the out-skirts of that community, I’ve learned a little about it, especially via Twitter.
I had never even heard of Jennifer Perillo until this past Monday. I logged into Twitter on Monday to see what was going on and kept seeing Jennifer’s name mentioned over and over again with condolences and sympathy-driven comments. I got curious. It turns out that Jennifer’s husband died suddenly of a heart attack on Sunday, leaving Jennifer and their two young girls behind. You don’t have to know a person to have that hit home hard and immediately have an ache for that person and family.
Amazingly, Jennifer has posted on her website since then with a very touching post about her beloved Mikey and his love for peanut butter pie. In his memory, on this day that is his memorial service, Jennifer is asking anyone/everyone to make a peanut butter pie and to share it with those you love. I want to make a pie. I don’t know Jennifer and I never met Mikey, but I have a husband and countless others I love deeply whom I need to stop and show love and to celebrate more often than I do. And, in honor of Mikey, I think we’ll show a little loving to each other over a piece of peanut butter pie.
Here is a recipe for a gluten free chocolate cookie that is needed for the crust of the pie. I haven’t made these yet and they look a bit complicated for mixing together the cookie flour mix, but I think once I get in there and start, it won’t be too bad. I’ll update this post if I find any short-cuts or a way to mix up just enough flour for this one recipe. Of course, you can pick up a package of gluten free chocolate cookies and use those.
Let me know if you make a peanut butter pie. Or, if your sweetheart or other loved ones who need to feel a little warm-fuzzie from you today have another favorite treat – make it for them and let them know you love them.
Gluten-Free Chocolate Roll out Cookies and cookie mix
Cookie flour mix
2 cups 250 grams brown rice flour
1 cup 161 grams white rice flour
1 cup 160 grams potato starch
2 cup 246 grams sorghum flour
1 cup 147 grams sweet rice flour
1 cup 116 grams tapioca flour
4 cups 855 grams organic cane sugar
2 tablespoons 34 grams baking soda
¼ cup 67 grams baking powder
1 tablespoon 21 grams salt
Chocolate roll out cookies
½ cup 113 grams unsalted organic butter
1 large egg
½ cup 40 grams cocoa powder
1 teaspoon 5 grams vanilla extract
2 ½ cups 475 grams cookie flour mix
Beat butter till light and fluffy.
Add the cookie mix and cocoa and continue to beat till well combined.
Beat in large egg and vanilla extract
Beat for one minute. The dough will be pliable and thick.
Cut a 15” long piece of plastic wrap
Place dough in a log form down one side of the wrap.
Roll the dough into the plastic and refrigerate for 6-8 hours before using.
It can also be frozen at this point for slice and bake cookies.
When you want to roll and cut out the cookies, sandwich the dough between parchment paper. Roll out to ½ inch thickness and cut out using cookie cutters
Bake at 350 degrees for 10-12 minutes till the cookies puff slightly and feel firm to the touch.
Here is the pie recipe directly from Jennifer’s site.
Creamy Peanut Butter Pie
Serves 10 to 12
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.
*Here is a link to another recipe for the pie filling that is quick and easy.