Firefly Confections

Today I was going to make, and write about, S’mores cookies.

And then I read this post by Jennifer Perrillo, who writes the blog In Jennie’s Kitchen.  She wrote of love and loss and brought me to tears.  She talked about the date night she had with her husband Mikey and of how one minute she was planning their family vacation and the next she was planning his memorial service.

It made me think of the love I have for my own husband. And how losing him would would be like losing a the best part of myself. He’s not just the father of my children but he’s my best friend.

My heart went out to Jennifer, and even though I don’t know her I wanted to help her in some way. To show her that despite her loss she wasn’t alone. Others must have felt the same way as she she asked as simple thing of her readers, to help her in her healing process, to make her husbands favorite pie and to share it with someone they love.

So that’s what I did instead.

I made a pie to share with my family.

Tonight we won’t talk about the mortgage, or work, or laundry. We won’t fight over who gets to take a bath first or what channel to watch on TV.

Tonight we will hug, and laugh, and play. Tonight we will be grateful that we have each other.

And tonight we will have pie.

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.