Cooking for someone you love

Cooking can be very intimate. You take time, energy, focus, talent, money and you create something that will provide nourishment, sustenance, and hopefully joy to the person you are cooking for. When you cook someone something, you give a creation of your own making to someone with the hope that they can feel all the love, and a bit of pride you put into what you cook. I have been blessed enough to cook for people that I hold close to my heart and I hope to do more of that in the near future.

A few weeks ago through BrownEyedBaker I found out about Jennie and her husband, Mikey. Mikey died of a sudden heart-attack leaving behind is wife and two young daughters. Mikey loved this Peanut Butter pie Jennie made for him. Jennie didn't get a chance to make the pie for him again before his death as he had recently requested. She thought she had time. As so many of us do.

There is something special, beautiful, and sexy when it comes to cooking for the man you love. Not just throwing together the usual dinner, but making his favorite. That meal you make that no one else can. The one that gets instant praise, satisfaction, and hopefully kisses. There is something old fashioned and ultra-feminine about providing that nourishment. I think it can be one of the most sincere gifts to give.

Jennie requested that we all make this pie for those we love, and I did. Not every single person I hold to my heart got a slice, but I will make this pie again and again. For the people I love, and for Mikey.

From inJennie'sKitchen:

Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies (peanut butter oreo cookies)

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips (60% cocoa, dark)

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese (fat free cream cheese)

1 cup creamy-style peanut butter (Spippy all-natural honey 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.

*Notes:

*Pictures are of my pie*

1. the next time I make this pie I will probably add a half of an envelope of gelatin. This is a loose pie even after sitting over night.

2. I will mix cream with the chocolate for the layer of chocolate on the bottom of the pie. It shouldn't be skipped but it can be a bitch to break through. Ditto for chocolate decorations on top.

3. I will add a pinch of salt and a bit more lemon(1/2tblsp). during the creaming phase. This pie is sweet as fuck.