I hope it’s okay, but I totally have a platonic, blogger-based love for you! I guess what I am trying to say is thank you for coming up with the Puffins-based pie crust recipe!  It tasted like a Butter Finger, which, coincidentally, happened to be my favorite childhood candy bar (which is partly why I was a tad…er…chubbers).

Sincerely in p.b. bliss,

Annabel

As I wrote in my last post, I had friends over for dinner the other night and we feasted on lime chicken

fresh guacamole

re”fried” black beans with cilantro and onion

tortillas (a variety including corn, flour and raw whole grain) and the corn bread in my last post.

For dessert? No Pudge brownies and the recipe I will divulge in a bit.

Note to self – Don’t have too extensive a menu planned when hosting friends unless you’re sure you’re going to have time.  Due to the debauchery I took part in the night before, I slept in late.  Then, I wanted to fit in a work out, had to get more Puffins since we ate them all (yikes!), had to go on a wild goose chase to find the right corn meal, etc., and was left with little time to cook before guests arrived (and once they did, I was on the verge of cranky! oy!).

I made the following pie inspired by Peanut Butter Boy’s Chocolate & Triple Peanut Butter Pie recipe and my mom’s yogurt pie recipe, so I shall call it:

Peanut Butter Boy Meets My Mom Pie


Crust:

• 2 1/2 cups crumbs, Puffins Peanut Butter Cereal (this worked out to about half the box of cereal)
• 6T peanut butter (I used Kirkland Signature organic smooth p.b.)
• 1/4 cup water, as needed

Filling:

• Less than 1 quart nonfat vanilla yogurt (I use Trader Joe’s French Village non-fat vanilla)

Topping:

• Sliced bananas, blackberries and strawberries

Directions

1. You can use a food processor to get the Puffins to a thin crumb texture, or you can do what I did and that’s place half the entire box of Puffins in a freezer-sized zip lock bag and beat with a mallet to a crumb consistency (great way to get out pent-up aggression!).
2. In a medium-sized bowl, mix the 6 tbsp of peanut butter in with the crumbs and then add water, tbsp by tbsp until the mixture is sticky and spreadable.
3. Spread mixture in a pie tin or round baking dish that’s close to the size of a 9-inch pie tin.
4. Refrigerate for two hours or until hardened.
5. Add vanilla yogurt to center of crust.  I filled way past the crust line until almost overflowed over the dish (hehe).
6. Add sliced bananas, blackberries, strawberries or whatever fruit suits your fancy
7. Slice and enjoy!

Calorie stats on this dish to come.

Here’s my disclaimer – The pie does not slice neatly.  If you refrigerate the finished product for over an hour it will slice easier, but the crust also absorbs some of the yogurt and isn’t as hard as you may like.  I ate it indiscriminately both ways.  Yogurt – good.  Crust – good (recall Joey eating Rachel’s meat pie dish on Friends, or watch it here! )

What I do get is being super excited about PEANUT BUTTER (or almond butter or any nut variety butter for that matter!)!  Just found out this morning that a 3-pack of Barney Butter almond butter in smooth is now available from Amazon.com for $23.08 – that’s $7.69/each, which is the cheapest price you’ll find around.  Shipping is free, which is great b/c if you buy online directly from Barney Butter it’ll cost you $7.99 plus $6.92 for UPS ground shipping – the cheapest shipping option they have available.   I get why companies want to use UPS for shipping – they’re responsible, yes — but the added cost is really not something I am willing to pay for (even if it’s for almond butter!).  This is why I have yet to purchase anything from Holey Donuts (and how I could use a donut right now!).  Is having three jars of Barney Butter a good idea?  Yes, if an exercise in self-control is a good idea.  I’ll keep you posted as to when the crunchy version of Barney Butter almond butter becomes available via Amazon.com.

If I’ve got you thinking about what you could do with three jars of almond butter, I shake my head at  you. The options are endless!  I mean you could just leave them be until you’re ready to use them…but you could also just make a ton of goodies and send me some! Muahah! Or, *sigh*, you could also buy one jar directly from Whole Foods for $8.99.

Check out this site called Peanut Butter Boy for peanut-butter-related recipes that could easily use almond butter or cashew butter instead.  You will be amazed at how delicious and original his recipes look and a lot of them are actually healthy! Wow!  I haven’t tried any out yet, but I hope to this weekend as an Easter treat!

Alright, I’m drooling…