Baking makes me happy. When sad things happen, I bake. My friends know this all too well. Even when sadness hits me so hard that I feel no hunger for food, I still bake. It's what I do to cope, for distraction, in search of a happy moment, or a good feeling. I bake.
Jennifer Perillo suffered a tragedy that I, at this stage of my life, cannot understand. However, I can bake for her and her family, and for Mikey, from far. It's the least I can do, and it's what she has asked us all to do.
I made something sweet, inspired by Jennifer Perillo's peanut butter and chocolate pie recipe, and as I write this, I think of her and her family. The road ahead will not be easy, but I hope that someday soon, she and her family will again be able to enjoy those peanut-butter-pie-filled moments of life, so precious.
I transformed Jennifer's pie recipe (with the help of Jennifer Schall's adaptation) into an easy peanut butter treat that can be whipped together in a matter of minutes. These peanut butter and chocolate cups are airy and sweet, chocolaty and loaded with peanut butter flavor, definitely a little source of comfort.
Makes 4 glasses
Peanut butter and chocolate cups
- 3 oz chocolate wafers
- 2 oz cream cheese, room temperature
- 1/4 cup organic peanut butter, room temperature
- 1/4 cup sweetened condensed milk
- Dash vanilla extract
- 1/3 cup heavy cream
- 3 tbsp chopped peanuts
- Pulse the chocolate wafers into fairly fine crumbs in the food processor. Place about 2 tbsp of the wafer crumbs at the bottom of each glass, saving some for the topping.
- In a medium bowl, cream together the peanut butter, sweetened condensed milk, and the vanilla. Set this aside while you whip the cream.
- Add half the whipped cream to the peanut butter mixture, and mix this together to lighten the peanut butter mixture. Then add the other half of the whipped cream, folding it in gently to combine.
- Divide the peanut butter filling among the four glasses. Top with a sprinkling of chocolate wafer crumbs and chopped peanuts.