Bananas Foster White Chocolate-Peanut Butter Mousse Pie

Can I be frank with you?

Thanks.  I knew you would let me be.  I feel safe with you.

I've been busy.  And I am not complaining one bit,  I'm just stating a fact.  (I serve an amazing God who has blessed my photography business more than I could ever imagine!)  Obviously my food blogging is taking a backseat to some other important things in my life. (I wish I could say my family, but I am ignoring them too.)  (*low point for blogger*) 

But I have had an epiphany that I am only one woman.  (Alright, I might be being a little dramatic with this epiphany talk.)

(This would be a good time for violins to start playing softly in the background. )

I am only one woman...not two...not six....and I can only do the work of one woman. 

(One woman, a dictator of a small country, and a packhorse on my good days.)

And although there are SO many things on my list that I would LIKE to do (such as post pretty pictures and awesome recipes on Mississippi Kitchen, write profound and moving articles over at my personal blog which I have all but abandoned, experiment with a flat iron to see if there is the slightest possibility that I can rock a straight look, clean out my barn, dust that top shelf,  take a night to do nothing but lie on the couch and stare into oblivion, find the source of the smell... you know, things like those), I have to pick and choose very carefully.

Because I'm spread thin.

(Please note, I didn't say I was thin, I said I was spread thin.)

What I am trying to say  is that my posting here will probably be...less frequent.  Which makes me a little sad.  BUT, and this is a BIG but, I have a plan and a goal to get to a point where I am running more efficiently.  It's just going to be a while before that kicks in. 

And that's why I continue to wear my hair curly.  'Cause curly for me is fast and easy.  Straight takes a long time.  I don't have extra time right now.

Am I making sense? 

Good.  I knew you would understand.  We are kindred spirits, you and I.

And this is the part where I get mushy.  I can't even express how *grateful* I am to all who take the time to read Mississippi Kitchen.  You make my days.  Really.  And I am SUPER sorry that I have not taken the time to visit many of the people who have stopped by here.  I have not visited my dear, sweet, crazy talented friends' blogs in forever.  I hope to change this one day. 

But I will still be around!  I will still be posting recipes when I get the chance.  I will still be at Mississippi Kitchen's Facebook page. (I am actually on Facebook quite a bit!  It's an important part of my business, I swear!).  I will still be tweeting as much as I ever did (this is a joke--if you are following me on Twitter you have probably noticed that I don't tweet a lot).  I will still be on Instagram (unlike Twitter, I actually love Instagram and post quite  frequently.)  I also pin things that I dream of making from time to time.

So let's hook up, 'kay?

(Unless you worship the devil or are a serial killer.  Do not hook up with me if you are a devil worshipper or a serial killer.) 

(Or if you are Olan from that travel agency on the coast who keeps calling here to tell me I won a free trip.  STOP CALLING ME, OLAN!)

And the great thing about today is, I am not just here to bleed all over you!  NOOOOOOO!  I actually have a recipe!!!!!  A good one in fact.

I counted seven thumbs up from my test panel, which still baffles me because there were only three of them, but anyway, here it is.  A concoction of some of my favorite flavors in a creamy, cool pie.

Here are my notes:

-Those white things on the pie are supposed to be white chocolate curls, but curl fail for this blogger.  I mostly just got pieces, not curls.  I still loved the way they tasted on the pie, so pile them on!

-Use  a slotted spoon to get the bananas out of the pan and into the crust.  The remainder of the sauce is drizzled on each slice.  

 -I put this in the freezer to firm it up quickly, but I would store it in the fridge to keep it soft and creamy.

 

Bananas Foster White Chocolate-Peanut Butter Mousse Pie 

Printable Recipe

24 vanilla sandwich cookies, crushed into very fine crumbs (I used Golden Oreos)
1/4 cup butter, melted

3 medium ripe bananas

1/4 cup butter              

2/3 cup dark brown sugar

3 tablespoons rum

1 teaspoon cinnamon

1 (8-ounce) package cream cheese, softened to room temperature

2 ounces white chocolate, melted and cooled

3/4 cup powdered sugar
1 cup creamy peanut butter
1 (8-ounce) container frozen non-dairy whipped topping, thawed

White chocolate curls for garnish, if desired

1.       In a medium bowl, combine cookie crumbs and 1/4 cup melted butter. Press the mixture on the bottom and up the sides of a 9-inch pie plate.  Place in freezer.

2.      Peel and slice bananas into 1/4 inch slices. Heat 1/4 cup butter in a large, heavy skillet until melted.  Turn off heat and add the dark brown sugar, the rum, and the cinnamon.  Turn heat back on to medium, and whisk and cook until mixture begins to bubble.  Let cook for 3 minutes whisking often.  Turn off heat.  Add bananas and toss gently to coat with sauce.  Remove crust from freezer and, using a slotted spoon to drain off most of the sauce, carefully place the bananas in the bottom of the crust.  Pour the remaining sauce in skillet into a small container or bowl to cool to room temperature.  (I like to use a container with a spout on it for easy drizzling later.)  Place pie in freezer while filling is being made.

3.      Beat the cream cheese, melted white chocolate, and the powdered sugar on high speed with a whisk attachment until fluffy.  Beat in the peanut butter.  Fold in the whipped topping by hand.  Spread mixture carefully over bananas in pie crust covering fully.  Place in freezer for 45 minutes to one hour.  Remove pie from freezer and garnish with white chocolate curls, if desired.  Cut into 8 slices and drizzle each slice with the reserved rum sauce. (If sauce gets too thick, just place in the microwave for 10-15 seconds.)  8 servings.

Pimiento Cheese Spread Topped Chili Topped Crispy Baked Potatoes

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Snickerdoodle Cookie Dough Stuffed Blonde Oreos

When it comes to things like stuffing Oreos, I live by a deep conviction that one should have variety in one's life.

I'm speaking from my heart today, people.  My. Heart.

So, inspired by my Chocolate Chip Cookie Dough Stuffed Oreos, I branched out and created another version, full of yummy cinnamon--Snickerdoodle Cookie Dough Stuffed Blonde Oreos.

I had a helper on the day these cookies had their photo session.

And I'm using the word "helper" very, very loosely here. 

He's getting a little desperate now.

There is a three year old boy somewhere in this picture.

I asked him to please not drink Lolli's props because she is an important food blogger and millions of people were waiting on this recipe to hit her blog so they could have happy times.  And he looked at me like this: 

Bless it.

And then he does this, all dramatic like:

Not really heartbroken, just trying to make me believe he is.

Totally fake.

But why does it still get to me?

Here are my notes:

-I would let these come to room temperature before eating.  I like it when the cookie dough is squishy and the chocolate if not too hard.  They will get that way if they have been in the fridge for a long time.  (You should probably store them in the fridge, but let them come to room temperature to eat.)

-This recipe is a cinch.  You could definitely substitute with your favorite edible (eggless) cookie dough here.

-My packages of almond bark were 16 ounces apiece.  It took two packages to dip all the Oreos.  An alternative would be to forget about dipping them in the almond bark, and just roll the perimeter in cinnamon sugar.  But I like them dipped. 

 

 Snickerdoodle Cookie Dough Stuffed Blonde Oreos

Printable Recipe

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

1 (14-ounce) can sweetened condensed milk

2 1/4 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons ground cinnamon

1 (16-ounce) package blonde Oreos or vanilla sandwich cookies

2 (16-ounce) packages vanilla almond bark or vanilla disks for dipping (melted according to package directions)

Cinnamon sugar for sprinkling tops

Cream the butter and brown sugar until light and fluffy.  Beat in vanilla and condensed milk. Add flour, salt, and ground cinnamon and beat well.

Separate each cookie into two halves.  Using a small cookie scoop, scoop a level mound of cookie dough onto one of the halves and top with the other half, slightly pressing down.  Repeat with remaining cookies.  Chill in fridge for about an hour.  Dip in melted bark, letting excess drip off, and place on wax paper lined cookie sheet.  Sprinkle with a tiny amount of cinnamon sugar to decorate and place in fridge until chocolate hardens.