It's been a while!

Hi everyone! So I realize that it's been a minute since I've posted on here! I feel like we've all been in a serious slump the last few months with the pandemic and everything that came with it and I would be lying if I said that I didn't become an avid Uber eats/skip the dishes user along the way and get seriously lazy with my cooking! Motivation has been lacking something wild! But I'm back with this crazy recipe for an unbaked peanut butter cheesecake because I'm 6 months pregnant (surprise! To those who were unaware!) And the cravings for anything peanut butter and chocolate are absolutely wild!

So here's the thing about being pregnant during a quarantine, it freaking sucks! No outings, no groceries, no late night ice cream runs (thank goodness that's an option again!) No yoga moms or prenatal classes any other friends for that matter and to make it worst I have been on leave since February, so 100% isolated over here, but thank goodness times are getting easier, the weather is beautiful and motivation is beginning to show it's sweet little face once again.

It hasn't been all negative though, being off has brought us closer as Mike and I prepare to extend our little family, we've had the time to relax, Binge watch some netflix, head out for long drives and face every new challenge and memory that comes with my growing bump and it's made us think about what we really want for our future! Where we'd like to raise our family? What our personal goals are as well as our family goals? Do I want to stay home with the babies and concentrate on my baking business and writing? These are all things we've been considering since things took a turn for the slower life. I have missed writing however so I am back and I'm going to try my best to post regularly and keep you all in the loop, but I do apologize for any if all of my craving posts some of these recipes might sound outrageous but my gosh do they hit the spot! So here goes!

Peanut butter chocolate craving pie!

For the crust:

2 1/2 cups Oreo crumb

1/2 cup melted butter

In a bowl mix the crumb with the butter and spread evenly into a pie dish (I used a deep dish ceramic dish but feel free to use a standard aluminum dish, you might not need as much crumb mix though, maybe half of it if that's your plan!) Bake for 10 minutes and let cool completely before starting the filling!

Peanut butter cheesecake filling:

1 brick of cream cheese

1/2 cup peanut butter

1 tsp vanilla extract

2 cups whipping cream

1/4 cup icing sugar

1 1/2 cup Reese's minis

1. In a stand mixer or with a hand held mixer with a whisk attachment whip the cream with icing sugar until fluffy (be careful not to over mix or you will end up with butter!) Transfer to another bowl

2. In the O.G mixer bowl add peanut butter, cream cheese and vanilla and soften with a paddle attachment until fluffy.

3. Slowly add the whip cream to the cream cheese mix on low speed be careful not to over mix you can finish it off by folding to make sure that it isn't over mixed.

4. Fold in the Reese's minis and transfer the mix into the prepared, cooled down, pie dish.

5. As for toppings I chose dark chocolate fudge sauce, Reese's pieces, mini chocolate chips and peanuts but feel free to get creative with this one!

6. Place the pie in the fridge for at least 3 hours before serving so that it can set a little bit! Enjoy cold!

That's it for this little pie, it's extremely simple to make and can even be made with other flavors if you don't like peanut butter! Vanilla bean and Nutella are some of my favorites but you could also use fresh fruit puree or cocoa and you could even go with a regular Graham crust! The possibilities are endless!

For now stay sweet and more importantly stay safe!