Individual Peanut Butter and Jelly Pies

If you read the last post, you saw solution number one to Hoosband's peanut-butter-pie deprivation issues: Individual Peanut-Butter S'mores Pies.

Today I present variation number two: Individual Peanut Butter and Jelly Pies.

Not exactly a novel concept, but easy and delicious all the same.

I have to admit, growing up I was never a fan of the peanut-butter-and-jelly combo. Peanut-butter-and-honey sandwiches were the pride of my lunchbox--no jelly allowed.

But somehow, over the years, as I've sampled variations on the PB and J (especially variations that include chocolate) I've grown to find the combo not only appealing but down right addictive.

This recipe layers strawberry jelly, simple peanut-butter-custard filling, and easy chocolate ganache in homemade graham-cracker crusts to create perfectly portioned pies that effortlessly elevate a childhood favorite to something truly party worthy.

Individual Peanut Butter and Jelly Pies
2 cups graham cracker crumbs (preferably homemade)
2 T dark brown sugar or coconut palm sugar
3 T melted butter
1/3 cup strawberry jelly
1 (14 oz) can sweetened condensed milk
1/3 cup peanut butter (I used Jiff Natural)
2 egg yolks (the whites can be frozen and thawed for later use if desired)
1/2 cup heavy whipping cream
1/2 cup dark chocolate chips (I used Guittard Extra Dark)


Preheat the oven to 350 degrees Fahrenheit and line a 12-cup, standard-sized muffin pan with muffin liners.

Use a fork to thoroughly combine the crust ingredients. Divide the mixture evenly among the prepared cups, and use your fingers to press the mixture firmly into the bottoms and up the sides of the liners. Place a rounded teaspoon of jelly into the bottom of each prepared crust (use the bottom of the spoon to gently spread out the jelly blob if desired). Set aside.

In another bowl, whisk together the condensed milk, peanut butter, and egg yolks until very thoroughly combined. Divide the mixture evenly among the prepared crusts, and bake at 350 degrees Fahrenheit for 20 minutes. Remove from the oven and allow to cool completely.

While the pies are cooling, place the heavy whipping cream in a two-cup, microwave-safe bowl or Pyrex measuring cup. Microwave on high for one minute. Add the chocolate chips and stir until completely smooth--this will take a few minutes. Divide the chocolate mixture evenly among the pies and allow to cool completely at room temperature before placing in airtight containers to store in the fridge. The pies will keep, stored this way, for up to one week.

Makes 12 Individual Peanut Butter and Jelly Pies.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Individual Peanut-Butter S'mores Pies

I can't remember what we were watching, but Hoosband and I saw some reference to peanut-butter pie on TV a couple weeks ago, and he got that dreamy look in his eye. There might have also been an audible tummy response and a rogue drop of drool making a run for his chin.

"Oh man, I used to make peanut-butter pie all the time," I reminisced. 

He looked at me as if he'd learned I'd been skimming half his income into a private account in the Caymans. "And you've been keeping this from me?" the betrayed inquired.

My penance was clear. 

A bag of homemade graham crackers leftover from creating a fresh chevre cheesecake for a Mother Earth News post sat on my counter, so the timing was perfect for pie.

Now a custard-y peanut-butter filling in a crumbly homemade graham cracker crust is a fine thing on its own, but I wanted to have a little fun with it. I settled on two variations, and since I'm only really fond of one of my pie pans, I decided to make a bunch of mini-pies instead of two large ones. Portion control is an added bonus.

I knew right away I wanted to do a Peanut-Butter S'mores Pie, but I didn't have time to make homemade marshmallows, and I really didn't want to go to the store to get the Jet-Puffed variety.

Then I realized I had a perfectly marshmallow-y substance right at my disposal in the two egg whites I'd be reserving from the filling. Since crunchy-on-the-outside, marshmallow-y-on-the-inside meringues are an all-time Hoosband favorite on their own, I figured it was a fair swap out.

What do you think?

Individual Peanut-Butter S'mores Pies

~for the crust~
2 cups homemade-graham-cracker crumbs
2 T dark brown sugar or coconut palm sugar
3 T melted butter

~for the filling~
1 (14 oz) can sweetened condensed milk
1/3 cup peanut butter (I use Jiff Natural)
2 egg yolks
3/4 cup chocolate chips (I used Guittard Extra Dark)

~for the meringue~
2 egg whites
1/8 tsp cream of tartar
3/4 cup sugar (I used Wholesome Sweeteners Organic)
1 tsp pure vanilla extract

Preheat the oven to 350 degrees Fahrenheit and line a 12-cup, standard-sized muffin pan with muffin liners.

Use a fork to thoroughly combine the crust ingredients. Divide the mixture evenly among the prepared cups, and use your fingers to press the mixture firmly into the bottoms and up the sides of the liners. Set aside.

In another bowl, whisk together the condensed milk, peanut butter, and egg yolks until very thoroughly combined. Divide the mixture evenly among the prepared crusts, and bake at 350 degrees Fahrenheit for 20 minutes. Remove the pan from the oven and wait about two minutes for the filling to settle before evenly distributing the chocolate chips among the pies. Set aside.

Place the egg whites and cream of tartar in the bowl of an electric stand mixer and beat on medium speed until foamy, voluminous, and just able to hold very soft peaks when the beater is lifted out of the mixer. With the mixer on, beat in the vanilla and one tablespoon of sugar at a time until the mixture is extremely white and glossy and able to hold stiff peaks.

Transfer the mixture to a large piping bag, and pipe the meringue in a climbing spiral over the top of each pie so that no chocolate or filling is showing.

Reduce the oven temperature to 300 degrees Fahrenheit and bake 20 minutes more.

Remove pies from the oven and allow to cool completely before very carefully lifting them out of the pan--a fork may be helpful in this process to avoid cracking the meringue.

Store the pies in an airtight container at room temperature for up to 5 days, and stay tuned for variation number two, coming soon!

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Apple Pie Tartlets a la Mode (Gluten-Free, Vegan)

Hoosband does not give compliments frivolously. If he thinks something is only so-so, it's not getting the Hoosband thumbs up. 

While his honesty is something I treasure, I'm always a little apprehensive to share my healthier creations with him, especially when they're inspired by the traditional version of something he loves. 

So when he came to the table with one of my Apple Pie Tartlets and a scoop of Coconut Milk "Ice Cream," after dinner the other day, I braced myself for the critique. 

"Wow. These are good," he said, taking another bite. "Really good. . . .  How healthy are they?"

"Healthier than anything else you're likely to enjoy this much," I told him. 

I'll be straight with you: This is not a low-calorie dessert. But more-importantly, it is not an empty-calorie dessert.

Packed with protein, fiber, and healthy fats (not to mention vitamins and minerals), this delicious riff on the all-American dessert delivers serious apple flavor and decadence in a perfectly portion-controlled package.

And this time of year, with the hustle and bustle and endless to-do-lists of the holidays, you might also appreciate that these sweet treats take a fraction of the time and effort of an actual apple pie. They're also make-ahead and no-bake, freeing up coveted oven space on the days before the big meal. 

Want to get your kids involved in the cooking process? My two-year old loves helping me push the buttons on the food processor, blender, and ice-cream maker. She can even help press the crust mixture into the muffin liners to form the tartlet shells. She's also pretty good at quality control along the way.  :)

Finally, if you or anyone on your guest list has a sensitivity to gluten, grains, eggs, or dairy, this is one dessert that gets the green-light. And with the Hoosband seal of approval, there's a good chance it'll get the thumbs up from the apple-pie purists in your home, too. 

Apple Pie Tartlets

for the crust:
2/3 cups raw, unsalted cashews
1 cup raw, unsalted walnuts
1/4 tsp ground cinnamon or cassia (Saigon cinnamon)
1/4 tsp fine-grain salt
2 T coconut palm sugar (or brown sugar)
2 T coconut oil

Line six cups of a large or regular-sized muffin pan with muffin liners. Set aside.

Place the cashews, walnuts, cinnamon, salt, and coconut palm sugar in a food processor, and pulse or process until the mixture is very finely ground, like coarse sand, pausing to scrape down the sides and lid as necessary. Make sure not to over-process, which would lead to making nut butter. Add the coconut oil, and process just until the mixture is evenly moistened and sticks together easily when you pinch a clump between your fingers.

Divide the mixture evenly among the prepared muffin liners. Press the mixture firmly into the bottoms and up the sides of the liners, making tartlet shells. Chill the shells in the fridge while you prepare the filling.

for the filling:
3 oz dried (dehydrated, not freeze-dried) apples, unsweetened and unsulphured
2/3 cup raw, unsalted walnuts
1/3 cup pure maple syrup
2 T coconut oil
1.2 tsp fine-grain salt
3/4 tsp ground cinnamon or cassia (Saigon cinnamon)

Rinse out and pat dry the processor bowl, blade, and lid. Place the dried apple pieces in the processor and pulse or process until all the pieces are approximately the size of rolled oats. Remove one cup of the apple pieces and set aside, leaving the remaining pieces in the processor. Add the walnuts to the processor and process until the mixture looks like a scrappy nut butter, pausing to scrape down the sides and lid as necessary. Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides and lid as necessary. The mixture will look somewhat like a very thick caramel. Stir the reserved apple pieces into the filling mixture.

The mixture will be very dense and sticky. Use a spoon lightly greased with coconut oil to evenly divide the mixture among the prepared cups and gently spread it out in each one. Chill the tartlets in the refrigerator for at least one hour or until ready to eat.

Tartlets will last for a week, stored in airtight container in the fridge. They're actually even better after a couple of days!

Serve with Coconut Milk "Ice Cream," recipe follows.

Coconut Milk "Ice Cream"
1 can full-fat coconut milk (do not use "lite" or reduced fat versions)
1/4 cup pure maple syrup
8 dried, pitted dates
1/4-1/2 tsp fine-grain salt
1 vanilla bean

If using an ice-cream maker with a freezable canister, freeze the canister for 24 hours or longer for best results.

Place the coconut milk, syrup, dates, and salt in a heavy-duty blender. Use a paring knife to split the vanilla bean lengthwise. Use the dull side of the knife to scrape the tiny beans out of the pod, and add the beans to the other ingredients in the blender.

With the lid secured, blend the ingredients on high until the mixture is completely smooth. The mixture will likely be quite warm from the friction of the blades. Transfer the mixture to a metal bowl (metal will allow the mixture to cool more quickly than plastic or glass). Cover with plastic wrap and chill in the refrigerator at least one hour--never add a warm ice-cream base to your ice-cream maker!

Freeze the ice cream according to the directions of your machine. If using a Cuisinart machine like this one, first set up the base, then get the canister out of the freezer and set it on the base. Place the scraper in the canister, place the plastic cover over the canister, turn the machine on, and, finally, get the chilled base out of the fridge and pour it into the canister. Right now you're probably thinking, "duh," but trust me, this process is important to get the best results.

When the mixture first starts to freeze, it will look very lumpy and grainy. Do not fear. By the time it is done, it should look smooth and creamy. You will know it is done freezing when it seems to all cling to the scraper in one big mass. Transfer the ice cream into a 12-oz plastic container with a tight-fitting lid, and place in the freezer for at least four hours or until ready to serve. Once completely frozen, the ice cream will be very firm and will benefit from sitting out on the counter for a minute or two for easier scooping.

Makes approximately 8 (1 1/2-oz) or 6 (2-oz) servings.

If you enjoyed this post, you might also like these:

Pecan Pie Tartlets

Amazing Pumpkin Tartlets

Macadamia Coconut Lime Tartlets

Chocolate, Pistachio, and Mascarpone Tartlets

Vegan Berry Tartlets

Thanks for reading! Here's to Being the Secret Ingredient in your life.

AMAZING Pumpkin Tartlets (Vegan, Gluten-Free, and Fabulous!)

Yes, that's right. I said AMAZING.

As we know, I've been on a bit of a tartlet fix (as seen here and here)--and I'm planning at least two more before I force myself to find a new obsession--so I hope you're enjoying them.

In my estimation, the previous tartlets have been good. The chocolate crust on the pistachio tartlets was Oreo-esque in its crave-ability, and the smooth, custard-like filling in the lime tarts made me want to send my cans of sweetened condensed milk sailing straight into the trashcan.

So what warrants the title of AMAZING in today's tartlets?

1) Like both the pistachio and lime tartlets, these tartlets are gluten- and grain-free, loaded with vitamins and minerals, and jam-packed with filling protein and beneficial fats.

2) They contain only natural, minimally processed sweeteners.

3) Unlike the pistachio or lime tartlets, these tartlets are totally vegan-friendly.

4) Amazingly, in light of all of the above, they taste better than pumpkin pie!

That last one is my completely biased opinion, of course, but I hope when you try them, you'll agree.

Here are a few keys for success in this recipe:

1) Use roasted, salted pepitas (shelled pumpkin seeds) and raw, unsalted cashews and pecans (otherwise you will need to adjust the salt). Raw nuts retain more of their natural antioxidants, but roasted pepitas have a deeper flavor and make for a crunchier and more attractive garnish.

2) Pulse the crust mixture in the food processor until you achieve the proper consistency. This will assure you do not create nut butter in this step. You are looking for fine, evenly textured crumbs.

3) Process the cashews for the filling into a smooth nut butter with the coconut oil before adding the remaining filling ingredients. Be sure to pause occasionally to scrape down the sides and knock some of the cashew bits out of the lid to achieve the smoothest consistency.

4) Let the tarts set in the fridge for at least 3 hours before preparing the caramel topping. This will allow the surface of the filling to firm up, making it easier to spread the caramel.

5) Heat the caramel mixture slowly over med-low heat so that it does not scorch. As soon as bubbles start to burst across the surface, cook for two minutes and then remove from the heat.

6) Keep the tarts chilled in the fridge until ready to eat.

With the silky texture of pumpkin pie in an all-natural, health-conscious, no-bake, easy-to-make, individually portioned format, these amazing tartlets are definitely something to be thankful for this holiday season.

 Amazing Pumpkin Tartlets

for the crust:
1/4 cup raw, unsalted cashews
1/2 cup raw, unsalted pecan halves
1/4 cup roasted, salted pepitas (shelled pumpkin seeds)
3 T coconut palm sugar
1/2 tsp ground Saigon cinnamon (aka cassia; real cinnamon would be fine as well)
2 T coconut oil, at warm room temperature so that it is liquid

for the filling:
2/3 cup raw, unsalted cashews
2 T coconut oil, at warm room temperature so that it is liquid
2/3 cup pure pumpkin puree (not pumpkin pie filling; to make your own roasted pumpkin puree, see this post)
1 tsp freshly grated ginger root
1/2 tsp Chinese five spice powder (look for one that contains cinnamon, black pepper, star anise, fennel, and cloves)
1/2 tsp finely ground salt
5 T pure maple syrup

for the garnish:
1/4 cup coconut palm sugar
2 T water
1/3 cup roasted, salted pepitas

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place all the crust ingredients except for the coconut oil in the food processor and pulse until the pieces are almost uniform in size and the mixture resembles very coarse sand. 

Add the 2 tablespoons of coconut oil and pulse until the mixture resembles moist sand. 

When it is the proper consistency, it will easily stick together when pressed between your fingers.

Divide the mixture evenly among the six prepared muffin cups, firmly pressing the mixture into the bottoms and up the sides to form mini tart shells. 

Chill the crusts in the refrigerator while you prepare the filling.

Rinse out and pat dry the food processor bowl, blade, and lid. Add 2/3 cup cashews and 2 T coconut oil to the processor and process until you have a very smooth nut butter, making sure to pause once or twice to scrape down the sides and lid. 

Add the remaining filling ingredients and process until completely smooth, pausing to scrape down the sides as necessary. 

Spoon the filling evenly among the six crusts and let set in the fridge for at least three hours before garnishing.

To prepare the caramel, add 1/4 cup coconut palm sugar and 2 T water to a small saucepan. 

Stir to dissolve the sugar, and place over med-low heat, lifting the pan by its handle and swirling gently on occasion. 

As soon as bubbles begin to burst across the surface of the mixture, set a timer for two minutes. 

After the mixture has boiled for two minutes, remove from the heat and allow to cool for five minutes before spooning over the chilled tartlets. 

Sprinkle roasted, salted pepitas over the tops of the tartlets, and return them to the fridge to set completely, at least one hour, or until ready to eat. 

The tartlets will last up to 5 days, stored in airtight containers in the fridge, and should remain chilled until served.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Chocolate, Pistachio, and Mascarpone Tartlets

The inspiration for this recipe was threefold:

1) We haven't been eating a lot of dessert lately, and Hoosband asked if we could try making some small tarts-- nothing too out-of-control on the healthometer, but something that would still seem like an indulgence.

2) On a recent trip to Central Market (a fabulous, Whole-Foods-esque, Texas chain), I picked up a Chocolate Almond Butter Hail Merry Miracle Tart (a heavenly, raw, vegan, and gluten-free tartlet) that was too good not to borrow from.

3) I had some raw pistachios on hand and a little mascarpone leftover from my Goat-Cheese-Stuffed Cherries that were just begging to be turned into something scrumptious.

Like the incredible Hail Merry tarts, my creation is miraculously gluten free. It is also is raw in the sense that no baking is required.* With the addition of the mascarpone, however, I clearly departed from the truly raw (as in none of the components have ever been exposed to high heat) and vegan aspects.

While I typically prefer to use natural cocoa, I used dutch-process cocoa (which has been treated with alkali) in the crust here to achieve a deeper chocolate color and slightly less-acidic flavor.

Pistachios can be a pain to shell, and raw, unsalted, shelled pistachios can be hard to find. Mine were labeled "raw pistachio meats" and found in the bulk section.

As for the sweeteners, I have just begun to experiment with coconut palm sugar, and I love it. With a production method somewhat similar to that of maple syrup, coconut palm sugar is minimally processed and has a rich, caramel color, scent, and flavor. Not surprisingly, it can be pretty pricey, so I always look for it on sale. Substitute with brown sugar if desired.

In the filling I turn to honey, which, enlivened with a sprinkle of cinnamon, is a perfect pairing for pistachios, reminiscent of baklava and a myriad of Mediterranean confections.

Don't go overboard with the cinnamon, but definitely don't leave it out. You don't want the tarts to taste like Christmas, you just want to compliment the other flavors.

Because of the pistachios, the filling will be green. If left ungarnished, the surface of the filling will darken and become glossy, which can look a little unappetizing--so don't skip that garnish!

Chocolate, Pistachio, and Mascarpone Tartlets
for the crust:
1/3 cup raw, shelled pistachios
1/3 cup dutch-process cocoa
3 T coconut palm sugar
2 T coconut oil at warm room temperature (liquid but not hot)
dash ground cinnamon

for the filling:
1/2 cup raw, shelled pistachios
2 oz mascarpone cheese
2 T honey

for the garnish:
1/4 cup raw, shelled pistachios, finely chopped
2 T finely chopped dark chocolate

*Note: If you plan to keep the tartlets out of refrigeration for more than 10 minutes before/during serving, or if you plan on serving them in a very hot environment (such as outdoors in the summer), you may want to bake the crusts prior to filling them. If desired, bake the crusts at 350 degrees F for 6 minutes and allow them to cool completely before filling. Baked crusts may be stored in their liners in an airtight container at room temperature for up to two days before being filled. Filled tartlets should be refrigerated until ready to serve.

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups just allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place the crust ingredients in a food processor and process until the mixture resembles wet, black, sand.

Deposit a tablespoon of the mixture into each prepared muffin cup.

Use clean fingers to firmly press the mixture evenly across the bottom and about 1/2 inch up the sides of each muffin liner, creating little tart shells.

Chill (or bake--see above note) the shells in the muffin tin while you prepare the filling.

Rinse and dry the food processor bowl, and add the filling ingredients.

Process until the mixture is very smooth, almost like a dense mousse, pausing to scrape down the bowl every 45 seconds or so. It will take a few minutes to get to the right consistency, so keep at it and taste as you go. Evenly divide the mixture between the six prepared crusts, using a piping bag if desired.

Cover the tops completely with the chopped pistachios and chocolate.

For the best flavor, let the tarts rest in the fridge for at least 6 hours. The flavors will intensify even more overnight.

Store tartlets in airtight containers in the fridge until ready to serve (up to five days).

Makes six tartlets.

Thanks for reading! Here's to Being the Secret Ingredient in your life.