I received product from Dixie Crystals and OXO in my participation of the Good Cookie Food Bloggers Valentine's Event! My opinions are my own. There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

I know these look like chocolate brownies that are heart shapes. But they are more than that! From Ina Garten's Modern Comfort Food cookbook, this is her bittersweet chocolate cake recipe but I modified it so it would fit using this heart shaped silicone baking pan!

This mini heart shape chocolate cake is soooo good! It's like a fudgy chocolate cake and I love that there's instant espresso powder in it…it balances out the chocolate and the sweetness. Which means, it's not too rich and you can eat more than one!

If you want to, that is!

I’m so excited to organize in this Valentine’s event again! This is the fifth year for our event and we want to continue to make a difference in the fight against pediatric cancer.

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved.

And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference!

Are Heart Shaped Chocolate Cakes easy to make?

Making a heart shaped chocolate cake is super easy to make! You just need seven ingredients and a good heart shaped silicone baking pan. I outline the steps on how to make this chocolate cake below!

What kind of pan should I use to make a heart shape chocolate cake?

I used this one to make little mini heart shaped chocolate cakes! It's really easy to use!

Heart Shaped Chocolate Cake Ingredients

To make heart shaped chocolate cakes, you only need 7 ingredients. The last two ingredients are optional!

• unsalted butter
• bittersweet chocolate
• granulated sugar
• eggs
• instant espresso powder
• salt
• unbleached all-purpose flour
• Vanilla ice cream (optional)
• Sprinkles (optional)

How to Make Heart Shape Chocolate Cake

Huge thanks again to OXO and Dixie Crystals for being matching donor sponsors and sending me goodies to make this recipe!

Spray your silicone baking pan with baking spray. I'm baking mine on this on my OXO baking sheet and mat!

Place a large heatproof glass bowl over a simmering pot of water.

Add butter and chocolate to the bowl.

Stir the chocolate, until it melts. Remove the bowl and set aside.

In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture.

Whisk sugar into the chocolate.

Whisk sugar into the chocolate.

Add the espresso powder and salt and whisk until the batter is smooth.

Add the flour.

Fold in with a rubber spatula.

Pour the batter evenly into each heart in the baking pan. (I used a cookie scoop!)

Place on a baking sheet with an OXO baking mat or covered in foil.

Bake for 18 to 22 minutes. Place baking pan on a cooling rack for 3 to 5 minutes.

Place baking pan on a cooling rack for 3 to 5 minutes.

Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 

Serve the heart shaped chocolate cake warm with vanilla ice cream and sprinkles.

Your family will LOVE these little cakes. My husband called them little brownies. I beg to differ, they are like a little fudgy cake. You can even eat them with your hands if you don't want to eat them with ice cream!

Enjoy your Valentine's Day and be sure to tell your loved ones you love them EVERY DAY!

Be sure to store them in a sealed container once they cool so they stay soft!

Recipe modified from Ina Garten's Modern Comfort Food cookbook.

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Heart Shaped Chocolate Cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 6 Tablespoons unsalted butter
• 4 ounces bittersweet chocolate
• 1/2 cup Dixie Crystals granulated sugar
• 2 large eggs beaten
• 1/4 teaspoon espresso powder
• 1/4 teaspoon salt
• 2 Tablespoons unbleached all-purpose flour
• Vanilla ice cream for topping
• Sprinkles for topping

Instructions

• Preheat the oven to 350 degrees F. Spray your heart shaped silicone baking pan with baking spray.
• Place a large heatproof glass bowl over a simmering pot of water (the water should not tough the bowl). Add butter and chocolate to the bowl. Stir the chocolate, until it melts. Remove the bowl and set aside.
• In a medium sized mixing bowl, add sugar to it. Pour in the melted chocolate mixture. Whisk sugar into the chocolate. Then, add eggs and whisk. Add the espresso powder and salt and whisk until the batter is smooth.
• Add the flour and fold in with a rubber spatula.
• Pour the batter evenly into each heart in the baking pan. Place on a baking sheet with an OXO baking mat or covered in foil. Bake for 18 to 22 minutes. (The cake shouldn’t wobble or jiggle when it’s done baking.)
• Place baking pan on a cooling rack for 3 to 5 minutes.
• Place a piece of parchment paper on the cooling rack and put on top of the pan. Carefully flip the pan over and pick up the pan, the heart shaped chocolate cakes should come out easily. 
• Serve cakes topped with vanilla ice cream and sprinkles.

Notes

I love to serve these little heart shaped chocolate cakes warm. Before storing them in a sealed container, be sure to let them cool completely. You can warm them back up in the microwave for 15 to 30 seconds (but do this in 10 to 15 second increments to make sure they don't burn).

Pin It for Later

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

The post Heart Shaped Chocolate Cake appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

When I think of Florida, I think of the sunshine and Florida Orange Juice. When I think of Florida Orange Juice, I think of being able to get my vitamin C and potassium! What about you?

I'm so excited to be working again with the Florida Department of Citrus to bring you this recipe for orange mint tea! May 4th is National OJ Day and I'm celebrating with this orange mint tea drink!

It's so easy to make and I KNOW your family and friends will love this, you can make it for a family and friends gathering or enjoy it after a workout! It stores well in the refrigerator so you can make it ahead of time!

Citrus goes so well with mint so of course I knew Florida Orange Juice would pair well with mint!

How to make orange mint tea

First, you're going to need 1 1/2 cups of Florida Orange Juice.

I love the taste of Florida Orange Juice! It tastes great and it’s naturally sweet, which means it contains no added sugar.

Add 4 cups of water to a tea kettle and bring it to 176 degrees F. (You can also boil the water. Bring the water to a boil in a saucepan. Once it boils, remove from heat and let it sit for 5 to 10 minutes.) Once it’s done, pour the water into a heat proof glass measuring cup.

Add 4 green tea bags to the measuring cup and steep for 2 to 3 minutes.

How to make mint simple syrup

While you’re making the tea, add equal parts sugar and water to a saucepan.

Bring to a boil, mixing with a rubber spatula until the sugar has dissolved. Once it comes to a boil, lower to a simmer. Simmer for 5 to 6 minutes, until thickened.

Remove from heat and add two bunches of mint to the simple sugar. Allow to cool for 5 to 10 minutes.

Pour the green tea into a pitcher.

Add the Florida Orange Juice and stir with a spatula (I use a chopstick).

Then, add the mint simple syrup to taste.

Serve with ice and a couple of mint leaves.

This recipe is so easy! It's really refreshing and the Florida Orange Juice is good for you! I love it and I drink it every day!

Did you know that May 4th is #NationalOJDay? I’m going to be drinking this orange mint tea to celebrate! How will you celebrate National OJ Day?

While you're enjoying time with the family and having fun this summer, don't forget you can rehydrate and enjoy a glass of Florida Orange Juice!

Be sure to Follow the Florida Department of Citrus on facebook, twitter and instagram! They are always sharing great Florida OJ inspired recipe ideas!

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Orange Mint Tea Recipe

Servings 4 to 5 drinks

Ingredients

• 4 green tea bags caffeinated or decaf
• 1/4 to 1/2 cup granulated sugar
• 2 bunches of fresh mint plus extra for serving
• 1 1/2 cups Florida Orange Juice

Instructions

• Add 4 cups of water to a tea kettle and bring it to 176 degrees F. (You can also boil the water. Bring the water to a boil in a saucepan. Once it boils, remove from heat and let it sit for 5 to 10 minutes.) Once it’s done, pour the water into a heat proof glass measuring cup.
• Add 4 green tea bags and steep for 2 to 3 minutes. Remove and throw away the tea bags. Allow the tea to cool for at least 20 minutes.
• Make the mint simple syrup. While you’re making the tea, add equal parts sugar and water to a saucepan. Bring to a boil, mixing with a rubber spatula until the sugar has dissolved. Once it comes to a boil, lower to a simmer. Simmer for 5 to 6 minutes, until thickened.
• Remove from heat and add two bunches of mint to the simple sugar. Allow to cool for 5 to 10 minutes.
• To make the orange mint tea, pour the green tea into a pitcher along with the Florida Orange Juice and stir. Add the mint simple syrup to taste.
• Pour into glasses with ice and garnish with a couple of mint leaves.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Mint Tea appeared first on The Little Kitchen.

This post is sponsored by Country Crock.

Curtis loves pumpkin pie and until I started making it from scratch, I didn't realize how easy it is to make!

I'm excited to work with Country Crock to bring you this pumpkin pie recipe! I have so many childhood memories food memories related to Country Crock. The big tub was always on our table and when we finished it off, it was used as a food saver container…did you all do the same thing?

Take a minute to watch this video, I show you how to easy it is to make homemade pumpkin pie!

I used Country Crock® Salted Buttery Sticks that I purchased at Publix. You don't have to wait for them to soften, just use them right out of the refrigerator.

First, mix the flour and sugar in a bowl. Then add 6 Tablespoons Country Crock® Salted Buttery Sticks.

It's great for all of your holiday baking needs and I love that it's made with sunflower oil.

I used a pastry blender to the buttery stick into the flour. You can use two forks if you don't have one.

Add 1 tablespoon of ice cold water at a time, up to 2 to 3 of them.

Once a dough starts forming, you know you have added enough water.

Form the dough into a ball.

Add flour to a surface and roll the dough out using a piece of parchment paper.

Once the dough is spread out a little bit, be sure to add flour between the paper and the dough.

Roll it out to a 12-inch circle. Super easy!

Put the pie crust into a pie plate and press down. Crimp the edges and pour the filling in.

Bake and let it cool for at least two hours. I like to serve my pie chilled.

It's so easy…you can do it too! Don't forget to watch the video too!

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Easy Pumpkin Pie Recipe

Ingredients

Pumpkin Pie Filling

• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2 large eggs
• 1 can 15 ounce pumpkin
• 1 1/2 cups milk

Flaky Pie Crust

• 1 cup all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 6 Tablespoons Country Crock® Buttery Sticks I used salted buttery sticks

Instructions

Pumpkin Pie Filling

• Combine sugar, salt and spices in small bowl; set aside.
• Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Set aside as you make the pie crust.

Flaky Pie Crust

• Heat oven to 425 degrees F.
• Combine flour and sugar in a large mixing bowl. Add Country Crock® Buttery Sticks and cut into the flour mixture with a pastry blender or two forks. You know you're done when you have coarse crumbs.
• Add 2 to 3 tablespoons ice water 1 tablespoon at a time. (I only had to use 2 tablespoons). Mix with a fork until a dough forms.
• Knead the dough into a ball.
• Flour a surface and place the dough between the floured surface and a piece of parchment paper. Roll the dough out to a 12-inch round.
• Press into a 9-inch pie plate. Crimp the edges as you wish.
• Pour the pumpkin pie filling into the pie crust.
• Bake 15 minutes at 425 degrees F. Decrease oven temperature to 350 degrees F and bake 45 minutes or until knife inserted near center comes out clean. (Halfway through the baking, cover the pie crust edges with foil to it doesn't over bake.)
• Place on a wire rack to cool for 2 hours. Refrigerate for at least an hour before slicing (or chill overnight).

Notes

from Country Crock

Disclosure: This post is sponsored by Country Crock. I only share with you what I love and always share with you my own opinions.

The post Easy Pumpkin Pie Recipe appeared first on The Little Kitchen.

This post is sponsored by Land O'Lakes.

Oh hand pies…delicious little pies. Little pies that you can eat with your hands as a dessert or snack. Little pies that you can take them when you travel or have them on the go. I have made a bunch in the past and have made plenty of pie crusts…but I think this recipe and using the technique of rolling the pie dough in between two pieces of parchment paper with a little bit of flour sprinkled in is the WAY to go!

I'm excited to be partnering with Land O'Lakes yet again to share with you, recipes using their butter! And these hand pies…wowza! Strawberry and chocolate hazelnut spread go together soooo well! I had this little blueberry hand pie with a glaze on top a few months ago that I couldn't stop thinking about.

An all butter crust is necessary…it makes the pie crust so flakey and tender. I remember chatting with the owner of a local pie bakery a while back and she said I ONLY use butter in my pie crusts!

Now, let's start. I'm sharing a ton of step by step photos which I hope you'll find helpful!

First, the butter, I only use Land O Lakes® Butter and I love their half sticks! So easy and convenient when you only need half of a stick of butter! This recipe uses three half sticks.

Cut the butter into slices and then cut them into small cubes. Put the butter into a bowl and put back in the refrigerator. The key is that the butter and dough should be cold. Remember that! I'm going to be repeating that.

I cut up the strawberries in half and then into slices and then freeze them. Don't skip this step…I find that when I'm baking with strawberries, they need to be frozen.

We're using ice cold water. I just add some ice cubes to a measuring cup and fill up with water. At a minimum, you're going to use 1/4 cup of water but maybe a tablespoon or more.

Add the flour, sugar and salt to a bowl and mix together.

I use a pastry blender to cut the butter into the flour, or you can use two forks.

Once your dough starts looking scraggly like this, you're good to go.

Start adding in water and you'll notice your flour mixture get even chunkier.

Take some of the flour mixture into your hands…

and if you're able to squish it into a ball and it holds together to form a dough, you have enough water. (If not, add more water and keep mixing.)

Split it in half and then use your hands to form two balls.

Flatten it out.

And then wrap with plastic wrap and then refrigerate for at least 45 minutes. (You can even refrigerate it overnight.)

Take two pieces of parchment paper and add a little bit of flour to both sheets.

I want the dough to stay as cold as possible so I roll out the pie crust on my marble pastry board.

Place the dough in between the two sheets and roll with a rolling pin.

I used a ruler and a pizza cutter the first time I made this recipe. I then found a set of rectangular cutters online and found it's much easier…but either way works!

Cut out as many pieces with your first piece of dough and carefully place them on a baking sheet covered with a silicon baking mat or parchment paper.

Now put the baking sheet with the cut out pieces of pie crust in the refrigerator. This helps the dough from spreading a bunch…so make sure the dough stays cold.

Roll the other piece of dough and put the rest of the pieces on a piece of parchment paper and put them in the fridge. Can you see that I just stacked it on top of the other ones?

Now take your baking sheet with the bottoms of the hand pies out, leave the other sheet of pie crusts in the fridge.

Spread the chocolate hazelnut spread on the pie crusts, leaving a border.

Add the frozen strawberry slices and then brush the egg wash on the edges.

I put the pie crust tops on and then pinch down with your fingers to seal the pies. Then, use the ends of your fork tines to make indentations all the way down to further seal your pies.

I also poke the tops with my fork.

While the pies are baking, make your glaze. It takes only a minute to make.

Let the pies cool. If you don't them cool all the way, the glaze will be a little translucent. If that doesn't matter to you, allow them to cool at least 5 to 10 minutes before spreading the glaze.

You can add sprinkles or sanding sugar.

I realized while I was making these they kind of resemble a certain breakfast pastry you might have enjoyed as a kid but I beg to differ, this all butter flakey pie crust and the fresh strawberries and chocolate put them on a different level!

I couldn't stop eating these the first time I made them so when I made them again to test the recipe, I knew I had to share them with friends OR I would eat them all again! You'll totally enjoy these if you make them!

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Strawberry Chocolate Hand Pies

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Resting Time 45 minutes minutes

Servings 6 hand pies

Ingredients

Pie Crust

• 3 Half Sticks 3/4 cup Land O Lakes® Unsalted Butter, cut into pieces and refrigerated for at least 15 minutes
• 1 3/4 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 5 to 6 Tablespoons ice water

Pie Filling

• 1/3 cup chocolate hazelnut spread such as Nutella®
• 2/3 cup chopped and sliced thin fresh strawberries and then frozen about 12 to 15 strawberries
• 1 large egg beaten

Glaze Topping

• 1 cup sifted powdered sugar
• 1/4 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• sprinkles or sanding sugar optional

Instructions

• Cut the butter into small cubes and refrigerate. You want the butter to be really cold. Cut up strawberries and place on a parchment lined baking sheet. Freeze the strawberries for at least 30 minutes.
• Prep a baking sheet with a silicon mat or parchment paper. Set aside.
• Mix flour, sugar and salt together in a bowl. Add butter and using a pastry blender or a fork, cut butter into the flour, until they pieces of butter in the flour, about the size of a pea.
• Add ice cold water (just the water, no ice), a tablespoon at a time (about 4 to 5 tablespoons), mixing with a rubber spatula. Mix until dough starts to form (take some dough into your hands to , after adding a few tablespoons, you’ll need to use your fingers. Add more water if the dough is too dry.
• Take the dough and form two balls and flatten each one into a disk. Cover with plastic wrap and refrigerate at least 45 minutes.
• Heat the oven to 400 degrees F.
• Take one piece of dough out of the fridge at a time and place between two pieces of parchment paper (that you have lightly floured) and place on a smooth surface, preferably a marble slab or counter top. Roll the dough out into a rectangular shape, being sure that the dough is thin, about 1/16”.
• Cut out 4-inch by 3-inch rectangles (or use a rectangular cutter, I used one that’s 4.5-inches by 3-inches), use a ruler and a pizza or pastry cutter to ensure an even cut.
• Carefully place six of these pie crusts on the baking sheet you prepped earlier about 1 inch apart. (Place in the refrigerator as you cut them out so they can remain chilled before baking. This is key to keep the hand pies from spreading a ton when baking.)
• Do the same with the other piece of dough, for the tops of the pies. (You might need to preroll the leftover pie dough to make enough pieces of pie crust.) Place the other six pieces of pie crust on a piece of parchment paper and put them in the fridge as well.
• Mix egg with 1 tablespoon of cold water.
• Spread 1 to 2 teaspoons Nutella to each of the six pieces of pie crust on the baking sheet, leaving a 1/2-inch border, then place 6 to 7 frozen strawberry slices (or whatever fits) and sprinkle sugar on top. Brush the edges of each piece of pie crust on all four sides with the egg wash.
• Add another piece of cut out pie crust on top and use the tines of a fork to seal it together (pushing down all the way through both pieces of pie crust). Using the ends of the fork tines, stab through the tops of the pie crust 3 to 4 times.
• Repeat until all of the pie crust is exhausted. Brush the tops of the hand pies with the egg wash.
• Bake the hand pies for 22 to 25 minutes. Remove from oven and place the silicon baking mat or parchment paper on a cooling rack.
• While the pies are baking, whisk the powdered sugar with the heavy cream and vanilla extract. Whisk together until you get a well mixed glaze.
• Once pies have cooled for at least 5 to 10 minutes, pour or drizzle the glaze on top. Serve immediately or place in a tightly sealed container for 3 to 4 days.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.

The post Strawberry Chocolate Hand Pies appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Bundt Cake with Dark Chocolate Ganache

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 50 minutes minutes

Total Time 2 hours hours

Servings 8 to 10

Ingredients

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate chopped
• 1 1/2 teaspoons corn syrup optional
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
• Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
• Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
• Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
• Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
• Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

• Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
• Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
• After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Bundt Cake with Dark Chocolate Ganache appeared first on The Little Kitchen.

This pie, you guyssssss. It's a peanut butter mousse pie with marshmallow whipped cream and it's from my friend Andie Mitchell‘s latest book,  Eating in the Middle.

It's beyond amazing, just like her. Her book, It Was Me All Along, was released last year and was on the New York Times Bestseller list! If you haven't read it yet, you need to. You won't be able to put it down.

Let's talk about her cookbook, it's beautiful, the recipes are easy to read and make and I love the personal stories she shares along with the recipes. This is a cookbook that you need on your shelf.

Let's make this pie because I know you want to.

The pie crust is made of peanuts and pretzels, it doesn't get any better than that!

Pulse the pretzels and peanuts in the bowl of a food processor.

Add confectioner's sugar and mix.

Add melted butter and then mix.

Press into a pie plate.

First, we're going to make some whipped cream…this is what gives the mousse the airy texture.

Remove the whipped cream from your stand mixer and add the peanut butter and cream cheese.

Beat the cream cheese and peanut butter until stiff peaks form.

Add the sugar and beat until smooth.

Add the whipped cream and fold in using a rubber spatula.

You don't want to overmix and it will take some time.

Until you have no more white streaks.

Pour over the pie crust and smooth the top.

Here's a tip for measuring marshmallow fluff: spray the measuring cup with nonstick cooking spray.

And it will be easy…

to pour! First, beat the heavy cream until you have whipped cream and then add the marshmallow fluff.

This marshmallow whipped cream is simply glorious. I can't even tell you…I want to put it on everything now!

This pie…is so hard to wait for. You need to refrigerate it for at least 2 hours.

And then add chocolate shavings before serving.

And there it is…a beautiful pie…equally amazing in taste. This pie…I can't stop thinking about it and this isn't the last time I will be making it!

And the  cookbook…you guys, check it out!! Be sure to enter in the giveaway!

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Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time 2 hours hours

Ingredients

Pretzel crust

• 7 ounces salted pretzels about 4 cups
• ½ cup dry-roasted unsalted peanuts
• ¼ cup confectioners’ sugar
• 8 tablespoons 1 stick unsalted butter, melted

Peanut Butter Mousse

• 8 ounces cream cheese at room temperature
• 1 cup creamy peanut butter not natural
• ¾ cup confectioners’ sugar
• 1 ¼ cups heavy cream
• 1 teaspoon vanilla extract

Marshmallow Whipped Cream

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 cups 7-ounce jar marshmallow fluff
• 2 ounces 70% dark chocolate coarsely shaved, for topping

Instructions

For the pretzel crust:

• preheat the oven to 375°F.
• In the bowl of a

  food processor, pulse the pretzels and peanuts to fine crumbs. You may have to do this in 2 batches.
• Transfer to a bowl and stir in the confectioners’ sugar. Add the melted butter and stir well. Press into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust until set, about 10 minutes. Let cool completely on a wire rack.

For the peanut butter mousse:

• in the bowl of a

  fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a small bowl.
• Fit the paddle attachment onto the mixer and beat the cream cheese and peanut butter on medium speed until blended. Add the sugar and beat until smooth.
• Using a rubber spatula, fold the whipped cream into the peanut butter mixture until smooth. Spread the peanut butter mousse into the cooled pretzel crust and smooth the top.
• For the marshmallow cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla, and granulated sugar on medium-high speed until stiff peaks form, about 2 minutes. Add the marshmallow fluff in two additions, beating after each one, until fully incorporated, fluffy, and glossy, about 2 minutes.
• Spread the topping over the pie, leaving a 1-inch border of the peanut butter mousse exposed. Sprinkle the marshmallow with the chocolate shavings.
• Chill for at least 2 hours before serving. Leftover pie will keep, covered, in the refrigerator, for up to 4 days.

Notes

from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell, reprinted with permission

Disclosure: I received a review copy of the book. All opinions are my own and there are affiliate links in this post.

The post Peanut Butter Mousse Pie appeared first on The Little Kitchen.