Holiday Coffee Bar and Thanksgiving Recipes

Holiday Coffee Bar 1

Now that we’ve officially wrapped up T’s birthday extravaganza, I’ve finally started thinking about Thanksgiving…which is probably a good idea considering it is next week!  I have a whole section in one of my recipe binders reserved just for Thanksgiving recipes.  I’m also always adding to my Thanksgiving Pinterest board for hosting inspiration.

Thanksgiving Coffee Bar

Over the past few years, I have hosted Thanksgiving at our home and I am always looking for fun new ideas and recipes for the big day.  This year I have decided to do a full coffee bar set-up so that my guests can have coffee and their favorite International Delight Creamers before, during, or after their Thanksgiving dinner.  I was able to find four of the I.D. holiday flavors at Target today.  It’s going to be a very hard decision to pick which one to try first- Gingerbread Latte, Sugar Cookie, Peppermint Chocolate Truffle, or Pumpkin Pie Spice?!  To set up your holiday coffee bar, just add freshly brewed coffee, coffee cups, your favorite International Delight Creamers, a couple of spoons to stir things up, and a few decorative Thanksgiving pieces.

Coffee Bar ID

A few coffee bar tips- You may want to throw your International Delight on ice if you plan to have it out for a few hours so it’s stays cold and fresh!  If you are stocking up on International Delight for your Thanksgiving guests, be sure to sign up for their Member Delights program to get a free instant coupon towards I.D.  Also, you can create an easy and cheap table decor piece by searching Pinterest for free Thanksgiving printables.  There is a lot of great stuff out there…just print and frame once you find something that catches your eye!  If you have a single-serve coffee maker (such as a Keurig,) you could also set that up on your coffee bar with your favorite K-cup selection so that your guests can make their own cups of hot coffee as needed.  

International Delight Coffee Bar

I’ve also started picking some of my favorite Thanksgiving recipes from the 2S2C archives to make for next week.  Here’s my current list so far:

rosemary parmesan popcorn

Chorizo Cornbread Stuffing




Make-Ahead Turkey Gravy {from 2 Sisters 2 Cities}

Do you host Thanksgiving each year or do you usually travel to family or friends?  What’s your favorite go-to Thanksgiving entertainment idea and/or recipe?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Soft Sugar Pumpkin Cookies

Soft Sugar Pumpkin Cookies 1

Wow- it is utterly amazing to me that it’s already the last week of October!  I can’t believe Halloween is this Friday!  Halloween is the beginning of a very busy few months in our home- T’s birthday comes up next, followed by Thanksgiving, Christmas, New Year’s, etc.  It all seems to come in such rapid succession each year.  I always struggle with enjoying the moment when things get busy, but I try to set aside a little time each day to enjoy a relaxing activity.

Today I made one of my favorite cookie recipes of all time and changed it up just a bit for Halloween.  I took K’s recipe for Soft Sugar Cookies with Buttercream Frosting and altered them just slightly to make Soft Sugar Pumpkin Cookies!  You don’t even need a cookie cutter to make this super soft, buttery cookies.  I love how each cookie turned out to be a slightly different shape and size- just like pumpkins!

soft sugar pumpkin cookies

This month I have been trying International Delight’s French Vanilla flavored cream with my coffee.  It was just perfect with my afternoon pumpkin cookie treat!  I’m feeling pretty confident the kids and my husband will enjoy these soft sugar pumpkin cookies for their treat tonight as well.

Soft Sugar Pumpkin Cookie with ID

Soft Sugar Pumpkin Cookies

  • 4½ cups AP flour
  • 4½ tsp. baking powder
  • ¾ tsp. salt
  • 3 sticks unsalted butter, at room temperature (1½ cup)
  • 1½ cups sugar
  • 3 large eggs
  • 5 tsp. vanilla extract
  • 5 cups confectioners’ sugar
  • ⅓ cup (5⅓ tbsp.) unsalted butter, melted
  • 1 tbsp. vanilla extract
  • 7-8 tbsp. milk (plus more, as needed)
  • Food coloring
  • Sprinkles

  1. Line baking sheets with silicone non-stick mats or parchment paper. In a medium sized bowl, mix together flour, baking powder and salt. Next in a large bowl or the bowl of your electric mixer combine butter and sugar, Mix on medium–high until light and fluffy. Beat in eggs one at a time until combined. Next mix in vanilla extract being sure to scrape down the sides to combine everything. Gradually add in dry ingredients on low speed until combined, then cover and refrigerate for 1 hour.
  2. Preheat oven to 350 degrees. Using the large cupcake scoop or a ¼ measuring cup scoop out portions of dough and roll into balls (reserve a small amount of dough to make the pumpkin stems._ Flatten each dough ball with hand and place cookies 2-3 inches apart from one another on baking sheet. Take reserved dough and roll out tiny dough balls and attach to top of large, flattened dough balls. Pinch each “stem” to resemble a pumpkin stem. Bake for 10-12 minutes until set. Let cool on baking sheet for 2-3 minutes then move over to a cooling rack.
  3. In the bowl of the mixer with a whisk attachment add in 5 cups of confectioners’ sugar. Add in melted butter, vanilla and milk and whisk at low speed until smooth. Continue to whisk for 1 minute. Reserve a small amount of frosting in a small bowl and add a couple drops of green frosting for the stems. Add in orange food coloring to the large mixing bowl at this time and mix to combine. When cookies are completely cool, frost the round part of the cookies orange and the stems green. Leave cookies out at room temperature until the frosting hardens on top. Place the cookies in an airtight container and place wax paper between the layers.

Source- adapted from Annie’s Eats

International Delight is currently offering everyone who signs up for their Member Delights program gets a free instant coupon towards I.D.  This month, they are also giving away a DSLR camera to a lucky Member Delights participant!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Cinnamon Sugar Apple Cake

Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} Apples by the bushel have finally started showing up in my local grocery store and farmers markets.  I will be the first to admit it- I’m a complete apple snob.  I grew up in upstate NY, home of some of the best tasting apples around.  We used to go apple picking several times each fall at our local apple orchard and I probably ate at least half a dozen apples  straight off the tree each time.  I have spent most of my adult life in Massachusetts and it can be a bit difficult to find really good apples around here…I find most taste like mush compared to the apples of my youth.*  However, I have found a few varietals at various vendors at farmers markets that can come close to my beloved Beak & Skiff apples.  And when it comes to baking with apples, my apple palate is not quite as particular. Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} As we approach the end of September, our family is finally falling into the routine of our new school year.  T is attending his second year of nursery school in the afternoon four days a week.  We spend our mornings taking a walk, going to various activities, or running errands.  After I drop T off at school, N usually naps for a couple hours which allows me to catch up around the house and sometimes even start dinner.  This week, I was even able to find the time to make this Cinnamon Sugar Apple Cake.  I’ve been buying up apples right and left around here in the search of delicious apples and now I have an entire fridge drawer devoted to them.  It’s also “Apple Week” at T’s nursery school so I knew he would love to try some apple cake for his after-school snack. Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities} Last year, T went to morning preschool and since N was a bit younger, he took both a morning and afternoon nap.  I used to spend those school mornings doing my catch-up work which has been shifted to the afternoon.  I tend to hit a wall during that post-lunch and have started using my Keurig again for an afternoon cup of coffee to keep my energy level up.  Nothing pairs better with coffee than a warm, delicious slice of cake!  I paired my Cinnamon Sugar Apple Cake with a cup of coffee flavored with International Delight’s Sweet Cream coffee creamer.  A perfect afternoon treat! Cinnamon Sugar Apple Cake  {from 2 Sisters 2 Cities}

Cinnamon Sugar Apple Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10

A delightful autumn treat that can be enjoyed anytime of day. Greek yogurt is a great substitute for oil in baking and keeps the cake moist without the extra calories and fat.
  • 1 and ½ cups brown sugar
  • ¼ cup plain Greek yogurt
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 and ½ cups all-purpose flour
  • 2 cups peeled and chopped apples (approximately 5 medium apples)
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter, softened

  1. Preheat oven to 325 degrees Fahrenheit and grease a 9×13 pan. In a large mixing bowl, add in all ingredients through the chopped apples. Mix thoroughly and pour cake batter into the greased pan. Smooth into pan with the back of a spoon or spatula.
  2. Meanwhile, mix together sugar, cinnamon, and butter in a small bowl with a fork. Sprinkle cinnamon sugar mixture over batter.
  3. Bake cake for 40 minutes or until set.

Source: Adapted from Pinch of Yum Here are some more 2S2C apple-inspired recipes from the archive:


Crockpot Cider with Mulling Spices

apple, walnut, and blue cheese salad *If I ever start a band, I am totally calling it Apples of My Youth.  Don’t even try taking it. sister m signature

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Hello Pumpkin Season!

While I am always a bit sad to see the summer come to an end, I am getting more excited by the day for one of my favorite seasons to arrive- pumpkin season! While it’s more  universally known as “fall” or “autumn,” I consider it the kickoff of a great season of pumpkin-flavored recipes and pumpkin pie spice coffee!

pumpkin pie spice

{Photo Courtesy of David from Spiced Blog}

International Delight is rolling out their Pumpkin Pie Spice creamer to your local grocery store over the next few weeks.  Be sure to grab a bottle to add a little spice to your morning coffee this September!  Pumpkin Pie Spice creamer is great with hot or iced coffee. Check out the ID website for more information on where you can find it.  You can also follow the International Delight Pumpkin Delight board on Pinterest for plenty of pumpkin pin-spiration.

Here are a few pumpkin-themed recipes from the 2S2C archives that I am looking forward to making this fall:

pumpkin bread


Mini Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Granola

Turkey White Bean and Pumpkin Chili

Have a great Labor Day weekend!

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Make Your Own Milkshake Party!

Make Your Own Milkshake Party

Summer is flying by (as always!) and we are trying to get everything on our summer bucket list checked off.  From time to time, we add new items to the list as we think of them.  We are enjoying our annual stay-cation this week and decided to start a new tradition- a make your own milkshake party!  While baby N was taking a nap one day, the rest of us concocted our own milkshakes to enjoy.

To get started, I bought several types of ice cream flavors and International Delight flavored creamers.  I opted to pick out two of the Cold Stone creamery flavors since we wanted a great ice cream flavor.  The two flavors I selected were the Cold Stone Creamery Sweet Cream and the Cold Stone Cream Founder’s Favorite (it tastes like a brownie sundae!)  We also added in a small amount of milk, blended it up, and enjoyed our own personalized milkshake recipe.

My three year old son went first and he (predictably!) picked chocolate ice cream and the Sweet Cream creamer:

chocolate and sweet cream

Since I love my coffee and cream so much, I picked coffee ice cream and the Sweet Cream creamer:

coffee and sweet cream

And finally, my husband -a huge Brownie Sundae fan, picked vanilla ice cream and Founder’s Favorite Brownie Sunday creamer flavored.

vanilla and founders favorite

Prep time: 
Total time: 

Serves: 1

  • 1 cup ice cream (I used vanilla, chocolate, and coffee for our 3 types of milkshakes)
  • 3 tablespoons International Delight flavored creamers (I used Cold Stone Creamery Sweet Cream and Founder’s Favorite for our 3 types of milkshakes)
  • ½ cup milk
  • Whipped cream (optional)
  • Chocolate syrup (optional)

  1. Have each milkshake party participant pick out their ice cream and International Delight flavored creamer combination.
  2. For each milkshake, add the ice cream, International Delight flavored creamer, and milk to a blender. Blend for 30 seconds (or until fully blended.) Pour into a glass cup and top with whipped cream and chocolate syrup if desired. Serve with a fun colored paper straw! Rinse out the blender and repeat for any additional milkshakes.

We were all very happy with our milkshake combinations!  Speaking of milkshakes, what do you call these?  I know in New England, most people refer to ice cream and milk blended together as frappes.  I grew up calling them milkshakes and the word frappe doesn’t come to mind as easily for me.  What’s your favorite milkshake/frappe flavor?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Mama’s Pickles

Mama's Pickles

T is the kind of 3-year old who loves pickles.  He’s the kid who requests them for breakfast, lunch, snack, or dinner.  He’s the kid at the summer cookout who will be holding a pickle in one hand and a chocolate chip cookie in the other.  When I made my own pickles for the first time last summer, T was elated and started to refer to them as “Mama’s Pickles.”  The name stuck in our house and homemade dill pickles henceforth were known simply as Mama’s Pickles.


One of the vegetables that I have planted in my garden this summer are pickling cucumbers (in addition to Marketmore cucumbers.)  The cucumbers have really taken off and are climbing all over my garden fence and the other plants.  I’ve already harvested quite a few of them so I knew it was time to make my first batch of Mama’s Pickles for the season, this time with my own homegrown pickling cucumbers!


This recipe is very flexible and you can cut the cucumbers whichever way you see fit (spears, slices, whole, etc.)  T prefers “stick pickles”…his terms for pickle spears, so that is how I cut them for this first batch.  Feel free to halve this recipe or double as you see fit.

pickle ingredientsprepping pickles

Mama’s Pickles
Prep time: 
Total time: 


  • 1 bunch fresh dill
  • 6 cloves garlic, peeled and pressed
  • 6-8 pickling cucumbers, washed and ends cuts off
  • 6 cups water
  • ¾ cup distilled white vinegar
  • 6 tablespoons kosher salt

  1. Gather three to four clean mason jars and put a couple sprigs of the dill and some of the pressed garlic on the bottom of each jar. Next, slice the cucumbers up into spears, slices, or keep them whole depending upon your pickling preference. Place the cucumbers into the mason jars.
  2. In a large bowl with a spout or measuring cup, mix together the water, vinegar, and salt. Stir until the salt is fully dissolved. Pour the vinegar mixture into each mason jar until it fully covers the cucumbers. Place a few more sprigs of dill and more of the pressed garlic on top (if desired.) Screw on mason jar covers.
  3. Refrigerate for at least 2 days. Then, enjoy for breakfast, lunch, or dinner if you have the same love of pickles as my little guy!

Source: Slightly adapted from Annie’s Eats

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S’more Cookies

S'more Cookies

Well, it is officially the week of Fourth of July and you know what that means..S’more season is here!   What is better then (or equal to a s’more,) but a S’more Chocolate Chip Cookie combination.

S'more Chocolate Chip Cookies.jpg

The boyfriend and I have a bit of an obsession with chocolate chip cookies.  I feel like we haven’t baked much of anything else this year except for white sandwich bread and chocolate chip cookies.  My boyfriend has become a chocolate chip cookie baking-pro over here.  While he was gone today, I decided to make a new cookie recipe.  We had this bakery near our old house in New Jersey that sold really good cupcakes and cookies.  They had the most amazing S’more Cookies and ever since then I have been trying to recreate them.  This recipe is pretty darn close!

Plate of S'more Cookies.jpg

One Thanksgiving, my mom was making Martha Stewart’s recipe for Sweet Potato Casserole and asked me to cut up large marshmallows to put on top because that is what the recipe called for.  We joked that maybe Martha didn’t realize they made mini marshmallows.  This particular cookie recipe calls for mini marshmallows, which of course I forgot at the grocery store.  Luckily, I had large marshmallows and got to cut them up like old times!

More S'more Cookies.jpg

S’more Cookies

  • ¾ cup unsalted butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1¼ cup AP flour
  • 1 cup graham crackers crumbs
  • ¼ tsp. salt
  • ½ tsp baking soda
  • ½ cup semi sweet chocolate chips
  • ½ cup milk chocolate chips
  • 3-4 Hershey Bars broken into squares
  • 1 cup of mini marshmallows or large marshmallows cut up

  1. Preheat oven to 375 degrees.
  2. In the bowl of a mixer, cream butter and then add both sugars. Once mixed, add in egg and vanilla extract.
  3. In a separate bowl, combine flour, graham cracker crumbs, salt, and baking soda.
  4. Add the dry mix into the wet mixture, scraping down the sides to make sure everything is incorporated.
  5. Mix in chocolate chips (not the Hershey’s squares yet.)
  6. Scoop the cookie dough into 24 balls and spread out on two cookie sheets lined with a silicone baking mat or parchment paper.
  7. Bake one tray at a time for 8 minutes, take out of the oven, closing the oven door so you do not lose heat. Press marshmallows and Hershey’s squares into the top of the cookies (I did 1-2 squares and then 3-4 marshmallows in each cookies). Put tray back in the oven and bake for an additional 3-4 minutes. Repeat for second tray.
  8. Let cookies cool for 5-10 minutes and then move to cooling tray. Store in an airtight container.

Source- Adapted from Carl’s Bad Cravings Blog

Looking for more S’more desserts?  Try these:

Smore-Ice-Cream.jpgS’more Ice Cream


Raspberry Truffle S’mores

Frozen Cupcake S'mores {from 2 Sisters 2 Cities}Frozen Cupcakes S’mores

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5 Things I’m Loving: June 2014 Edition

Keelin and I have been talking since the beginning of the year about putting out a monthly post with some of our favorite things each month.  Since we are approaching the halfway point of 2014, it seems only fitting that I actually get going with my first post of this new series!  We hope to continue these types of posts in the future as our way of sharing our latest finds!  Without further ado, here are my top five things I’m loving this month:

International Delight Iced Coffee

1.  International Delight Vanilla Flavored Iced Coffee: Although I love to make cold-brewed iced coffee, sometimes I don’t plan ahead and it can take 12-24 hours to “brew.” International Delight’s iced coffee line is perfect when I’m in a time crunch and need my iced coffee fix for the day!  ID’s iced coffee also comes in Original, Mocha, and Caramel Macchiato.


2.  Fit Bit Flex: Our entire family has recently jumped on the Fit Bit bandwagon!  The Fit Bit Flex is a pedometer that you wear on your wrist to track your daily steps, but is also estimates your distance, active minutes, calories burned, and sleep efficiency.  You can add friends who have a Fit Bit to compare 7-day step counts and that has proven to be a great motivator for me!

Here’s what the main dashboard on the iPhone app looks like:

fitbit stats

It measures my daily steps in 15-minute increments throughout the day:

fitbit steps

It even measures your sleep efficiency (at least I’m efficient at something!)

fit bit sleep


raised garden beds

3. Raised Garden Beds: Earlier this spring, we built raised garden beds using these very detailed and helpful directions from the Pioneer Woman.  We planted lots of vegetable plants about a month ago and we love checking out how things are growing every day.  I’m crossing my fingers that we will soon be making Caprese Salad and Mediterranean Dip with our garden bounty (that is if our pesky forest critters stay away!)  I’m chronicling my gardening journey this summer with Instagram- follow me at 2Sisters2Cities and search for the hashtag #barryfamilygarden.


4. Audible: One of my favorite hobbies is reading books, but I struggle to get through a lot of books these days with my two little guys pulling me in all directions.  I try to read at night before bed, but I usually get through a page and a half before I’m falling asleep.  I recently started listening to audio books via the Audible app on my iPhone and I’m loving it so far.  I’m already on book #3!  I try to use the app whenever I’m cooking, cleaning, folding laundry, or out running errands (without T in the car as he pretty much insists on listening to kid’s music 100% of the time.)

5. Dark Sky app: I love that the kids can play outside almost everyday lately, but summer weather can be a bit unpredictable with sudden rain and storms.  Someone recommended I try out an app called Dark Sky.  It can tell you (pretty accurately) if it’s going to rain or not within the next hour.  It also has detailed forecasts of periods of rain or clouds for a full 7-days on a hyper-local level.

So there you have it…my first round-up of things I’m loving this month.  What are you currently crushing on this summer?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

2014 Summer Bucket List

2014 Summer Bucket List

This past holiday weekend, my family and I sat down to make our 2014 summer bucket list!  It always feels like summer flies by so we wanted to make a list of everything we are hoping to do this summer.  I’ve seen a lot of different ideas on Pinterest for making a summer bucket list, but we just wrote everything out on a large piece of paper using different colored markers.  Here are some of the items on the list:

Iced Coffee Recipe

  • Make iced coffee (for me!)- *see below for iced coffee recipe ideas
  • Plant a vegetable garden (more posts to come on our new raised garden beds this year after my first failed attempt at reviving the garden beds that came with our home)
  • Go to the pool
  • Go to the beach
  • Make popsicles
  • Go out for ice cream
  • Make strawberry shortcake
  • Go on a boat ride
  • Trip to Maine
  • Go to the park
  • Watch Planes 2 in the movie theater
  • Blow bubbles
  • Play with the water table
  • Have a picnic
  • Grill hotdogs
  • Watch fireworks
  • Catch a fish
  • Water balloon fight
  • Go to the aquarium
  • Go to the children’s museum
  • Eat lunch at a food truck
  • Run a 5K
  • Farmers market
  • Bonfire
  • Mini golf

*We have shared a couple recipes in the past on how to make cold-brewed iced coffee.  We wanted to share one more way to enjoy your iced coffee this summer- with International Delight flavored creamers!  Add a splash of Caramel Macchiato, French Vanilla Hazelnut, or White Chocolate Mocha to your iced coffee this summer for the perfect afternoon pick-me-up!  (A full list of International Delight flavors can be found at the I.D. website.  Plus, be sure to check out International Delight’s new packaging at your local grocery store!)  If you are looking to make a large batch of iced coffee, we recommend this cold-brewed iced coffee recipe.  However, if making just a small batch is more your thing, check out our mason jar cold-brewed method!

Mason Jar Iced Coffee

We are looking forward to crossing off all these life experiences off our summer bucket list and we may add in a few more over the course of the summer.  What are some of your favorite things you must do each summer?

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Peanut Butter Cream Pie

Peanut Butter Cream Pie

This weekend is Memorial Day Weekend, the unofficial start to summer!   I am so excited for summer for the nice weather, the fresh produce, and the chilled desserts!  My boyfriend and I have been taking advantage of the longer days and have started running.  We have a park within walking distance from our house so we started a Couch to 5k Challenge.   There is still a lot of running/walking, but we are half way through the program.   It is so nice to be outside and taking advantage of the beautiful park we live near.

Peanut Butter Pie

I made this pie a few weeks ago and it was the perfect cold dessert.  I love the peanut butter/chocolate combination of the pie and topping it with chopped peanut butter cups makes it even more amazing.  This pie would be the perfect Memorial Day dessert because you can make it ahead and it is cold and delicious.   It’s actually even better the next day so feel free to make it a day ahead of time and chill completely in the refrigerator.  Hope you all have a Happy Memorial Day Weekend!

Slice of Peanut Butter Cream Pie

Peanut Butter Cream Pie
Serves: 8

For Crust
  • 16 Oreo cookies
  • 4 tbsp. butter, melted
For Filling
  • ½ cup peanut butter
  • 8 oz. cream cheese (I used ⅓ fat kind), at room temperature
  • ¾ cup confectioners’ sugar
  • 2 tbsp. milk
  • ½ cup chopped roasted peanuts
  • 3 cups of heavy cream
  • ½ cup chopped peanut butter cups, for topping

To make Pie Crust-
  1. Preheat oven to 350 degrees. In a food processor pulse the Oreo cookies until finely ground. Pour the melted butter over the crumbs and pulse until butter is incorporated. In a 9″ pie pan spray with non-stick spray. Dump the cookie crumbs into pie pan, spread evenly and work in to an even crust on the sides and bottom. Bake crust for 10-15 minutes until pie crust is set. Let cool completely before adding filling.
To make filling:
  1. In the bowl of your mixer fitted with a whisk attachment whip two cups of heavy cream until thick and fluffy. Put the whipped cream in a separate bowl and set aside for a later step.
  2. Add cream cheese and confectioners’ sugar to empty mixer bowl and mix together until smooth.
  3. Beat in peanut butter, milk and chopped peanuts and beat together for about 1-2 minutes.
  4. Gently fold in 2 cups of the whipped cream by hand until everything is combined.
  5. Pour the filling out into the cooled crust and spread evenly. Refrigerate for at least two hours.
  6. When serving, whip remaining whipped cream and top each slice with whipped cream and chopped peanut butter cups.

Peanut Butter Cream Pie with Chocolate Crust.jpg

Source- Adapted from Emeril Lagasse

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