Peanut Butter Silk and Fudge Pie

There are two ways of making this diner favorite, an express way, and from scratch.  To make the crust from scratch, simply crush oreos (or the chocolate biscuit part of the oreo) until you have 1 1/4 cup, combine with a spot of melted butter and press into the base of your pan.  This is baked for about 5 minutes at 350F/175C.
The second bit that can be made from scratch is the chocolate fudge.  Chocolate fudge is not difficult to make, you simply melt 1/2 tin condensed milk (that is 400g or about 14 oz) and 175g dark chocolate (about 1 cup dark chocolate chips).

This pie can really be an amazing thing to whip together in no time with pre-made ingredients or you can take the time to lovingly prepare it yourself!

You will need:
1 9-inch chocolate pie crust base (either prepared or store-bought)
3/4 cup dark chocolate fudge (either prepared or store-bought)
225g (8oz) full fat cream cheese
1 cup smooth peanut butter
1 cup granulated sugar
1 Tbsp butter or margarine
1 tsp vanilla extract
3/4 cup heavy whipping cream, whipped (OR 1 1/2 cup Cool Whip)
1 cup mini reeses peanut butter cups (dark or milk chocolate to taste)

IMPORTANT NOTE: Reduce sugar to 2/3 cup if using Cool Whip, as it is sweetened.

Yield: 1 9-inch pie

1. In a large bowl, combine cream cheese, peanut butter, sugar, butter, and vanilla using an electric whisk/mixer.

2. Gently fold the whipped cream into the peanut butter mix.  Set aside.

3. Warm your fudge slightly so that it is spreadable, and spread over your chocolate pie crust.

4. Pour your prepared peanut butter mix over the fudge.

5. Chop up reeses peanut butter cups and top pie.  Decorate with whipped cream if desired.

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Pumpkin Spice Latte

Yes, it's that time of year when everyone tries to figure out what is in Starbuck's pumpkin spice latte and debate about whether there is real pumpkin in it (there is not, but what is 100% honest and natural these days anyways?).  If you don't have £4 to drop on one, why not make your own?

Pumpkin hint for Londoners: Libby's tinned pumpkin can be found at Whole Foods if you are struggling to find it in your local supermarket.  I've only ever found it at Whole Foods after being tipped off by other american expats.  They also sell organic pumpkin, which is more watery, but fine for a drinks recipe.

You will need:
2 cups milk
1/2 cup prepared hot strong coffee
2 Tbsp tinned pumpkin puree
1 Tbsp vanilla extract (imitation/vanilla 'flavour' is fine)
3 Tbsp sugar
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp ground cinnamon
Whipped cream topping optional!

Yield: 2

1. In a saucepan, combine pumpkin, cloves, nutmeg, ginger, and cinnamon.  Stir on medium heat until bubbling and heated through.

2. Add the milk, vanilla, and sugar.  Stir until heated thoroughly and simmering slightly.  Increase heat if necessary, but stir constantly to avoid scalding the milk.

3. Remove from heat and add coffee to taste. I've given 1/2 cup as a guide.

4. OPTIONAL STEP: Pour into cups through tea strainer to remove any larger pumpkin fibers.

Serve with whipped cream and sprinkle with nutmeg for presentation points!  Enjoy!

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Turkey Salisbury Steak

A perfect, quick, and healthy version of a childhood comfort food!

You will need:
300g (3/4 lb) Turkey Breast Mince
1 small egg
1 tsp Worcestershire sauce
1/2 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
---
1 1/2 Tbsp all purpose flour
1/2 tsp pepper1/2 cup skimmed milk
1 cup hot water
2 beef oxo (bouillon) cubes
1 1/2 Tbsp vegetable oil
225g (about 9 oz) white mushrooms

Note: Recipe assumes the gravy is started as soon as the 'steaks' hit the frying pan.

1. In a medium bowl, combine bread crumbs, pepper, salt, onion powder, and garlic powder.  Mix.

2. Add turkey mince, Worcestershire sauce, and egg to bowl.  Combine as though you were making hamburgers and shape into 4 oblong-shaped patties.

3. In a greased frying pan, cook patties until browned on each side on a medium heat.  Ensure that patties are fully-cooked (this can be done by keeping pan covered during browning).  Remove from heat and keep covered/warm.

4. For the gravy, start by chopping up and frying the mushrooms in a bit of oil.  Set aside.

5. In a saucepan, add flour and pepper.  Whisk in oil.  Heat until bubbling.

6. Dissolve oxo cubes in water and add to saucepan.  Whisk and add milk.

7. Once combined, return mushrooms to saucepan and continue to heat until bubbling and thickened.

8. Serve steaks smothered in gravy!  Lovely with potatoes and veg.

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