Peanut Butter Cup Pie

Sharing this yummmmy looking recipe from: Cinnamon Spice & Everything Nice

Peanut Butter Chocolate Pie

Ingredients

Crust:

2 cups chocolate cookie crumbs

6 tablespoons salted butter, melted

Filling:

12 ounces cream cheese (light or neufchatel is ok), at room temperature

1 + 1/2 cups creamy peanut butter

1 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy cream

Topping:

2 tablespoons sugar

1/2 cup heavy cream

1/2 cup semi-sweet or milk chocolate chips or bar, chopped

4 tablespoons salted butter

1/2 teaspoon vanilla extract

14 Reese's peanut butter cups, rough chopped

Instructions

♥Preheat oven to 350 degrees F. Add the cookie crumbs and butter to a food processor and process until combined, scraping down the sides of the bowl if needed.

♥Press evenly into a 9" pie pan. Bake for 10 minutes then allow to cool completely before filling.

♥Beat the cream cheese and peanut butter together on medium speed until light and fluffy about 5 minutes.

♥Add sugar and vanilla; beat on medium speed until light and fluffy about 5 more minutes.

♥In a separate bowl beat heavy cream until stiff; when the beater is lifted it shouldn't drip off.

♥Add the cream to the peanut butter mixture and fold in until well blended. Spoon into the crust. Refrigerate 1-2 hours.

♥To make the topping combine sugar and cream in a small saucepan and bring just to a boil; remove from heat and immediately add the chocolate, butter and vanilla. Whisk until smooth and all the chocolate is melted. Cool the mixture until it is lukewarm but still liquidy.

♥Carefully pour over the pie (you can leave a few spoonfuls for drizzling over the PB cups) and evenly spread from edge to edge. Sprinkle peanut butter cups evenly over top and gently press them into the chocolate. Drizzle lightly all over with remaining chocolate.

♥Refrigerate at least 4 hours or overnight before serving.

♥Cut with a sharp knife dipped in hot water then dried; wipe clean and dip again after each cut.

 

 

 

 

At The Vintage Bazaar

Let's start with where The Vintage Bazaar was held... Pettingill Farm, which is a flower farm/ nursery. It is one of the most beautiful places ever. Absolutely gorgeous. You should definitely plan a visit here soon!

Now for some photos of The booths at The Vintage Bazaar

Isn't this VW Bug Camper awesome!!

♥♥♥ ♥♥ ♥ ♥♥ ♥♥♥

The rest below are pics of my booth...

I had a blast and will definitely be attending in June for the next show.

The Vintage Bazaar

I'm doing all my last minute stuff to get ready for The Vintage Bazaar in Salisbury, MA next weekend. I can't wait!!! It is going to be so much fun, and this is the first time I've done a show like this.

These are some photos from previous shows that I have been looking at on the Facebook page.

All the booths are set up so beautifully!!

I love all the displays.

I will be taking tons of photos to show here on my blog. Check back in a week to see all the fun, and I hope some people can stop by my booth. It will have a big glittery sign that says "Shabby Vintage"  over my tent entrance.

Cool Woodbury Shop ♥

So this is the coolest little shop. It is in Woodbury, CT. I am absolutely in love with it. It is on a horse farm and the horses are the coolest I've ever met. One is the Great-Grandson of Secretariat. Anyway... I have a feeling I will be spending a lot of time here! I will have a lot more photos next time I visit. I'll get some pics of the beautiful horses too. 

This Weekend's Pickings!!

This was a good weekend for doing a little picking! Friday we hit a couple of Estate Sales, Saturday was kind of a bust, in part due to the rain and tornado watch in Connecticut. This morning was great!!

These are very old cabinet doors. The fronts are inlaid with gorgeous paper. The man I bought these from said his house was built in 1739, but his wife didn't like the cabinets in the kitchen so he remodeled for her. These are the old ones... I am so glad he saved them instead of throwing them away. I'm now sure how old they are, but from the looks of the wood and the very old hinges I think they are pretty old. 

I found the cradle, lamp, and bench at another estate sale today. The cradle is very old. It is put together with wooden pegs. It is so cute. I love it. The lamp is little cherubs all around. I haven't checked to see if it still works yet.

These are very tiny little frames. I'm not sure how old they are. 

I love this old mirror. 

 ...and this one

Here is a close up of the base of the lamp.

This little round mirror appears to be pretty old too. It has pretty carved roses all around the frame.

I love this table. I can't wait to give it a new shabby look. 

This is probably the best thing we found all weekend. It is an old chandelier made all from wood. It has a little metal tag at the top that says Made in Italy. 

I think i will keep these 2 boxes of treasure for myself. I was so in need of some new flower pots. This is the jackpot. 

Antique Wooden Chandelier

Look at this gorgeous chandelier I found at an estate sale on Friday...

It has a little tag attached to the top that says Made in Italy

It is all little wooden beads and tassels. I think it is made in the 20's or 30's.

6 Layer Chocolate Caramel Cake

This looks so good!! I can't wait to make it. Link to Recipe here...

Ingredients

• For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Cook's Note

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.