Tag: Beat

Skinny No-Bake Peanut Butter Pie

Light and creamy and ever so addicting! Whip this up in minutes for a dessert everyone will love. It’s Peanut Butter Lover’s Day (who knew!) so I thought I would revive this from the archives, one of my favorite desserts!

I don’t know about you but I love pie! Fruit pies, banana pie^[1], pumpkin pie^[2], pudding pies, and high on my list… peanut butter pie. To keep it light I used Better n’ Peanut Butter^[3] which is available at Target, Trader Joe’s, health food stores and online^[4].

Drizzle the top with a little chocolate syrup right before serving and you will enjoy each and every last bite!

Skinny No-Bake Peanut Butter Pie
gordon-ramsay-recipe.com
Servings: 10 • Serving Size: 1/10 • Old Points: 5 pts • Points+: 5 pts
Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g • Carb: 32.9 g • Fiber: 1.3 g • Sugar: 16.7 g
Sodium: 94.6 mg

Ingredients:

5 oz reduced fat cream cheese, softened
1/2 cups confectioners’ sugar
1/3 cup Better n Peanut Butter^[5]
8 oz fat free frozen whipped topping, thawed (or truwhip^[6] for healthier option*)
reduced fat graham cracker pie crusts
3 tbsp Hershey’s chocolate syrup

Directions:

Beat cream cheese and confectioners’ sugar together in a medium bowl.

Mix in Better ‘n Peanut Butter and beat until smooth. Fold in whipped topping.

Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

Note: For an all natural whipped topping option, look for truwhip^[7]. It contains neither high fructose corn syrup nor hydrogenated oil. Their website has a store finder^[8] so you can locate it at a store near you.

References

^{^} banana pie (www.gordon-ramsay-recipe.com)
^{^} pumpkin pie (www.gordon-ramsay-recipe.com)
^{^} Better n’ Peanut Butter (www.betternpeanutbutter.com)
^{^} online (www.amazon.com)
^{^} Better n Peanut Butter (www.amazon.com)
^{^} truwhip (www.truwhip.com)
^{^} truwhip (www.truwhip.com)
^{^} store finder (www.truwhip.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/skinny-no-bake-peanut-butter-pie html

Whole Wheat French Bread

by Pam on February 27, 2013

I wanted to make a pot of soup for dinner so I decided to also make a loaf of bread to go with it. One of my very favorite breads is this Crusty French Bread^[1] that I love to make. It’s simple and has always turned out delicious for me. I decided to make this bread more nutritious by using half whole wheat flour. I had to add a bit more water to the dough but other than that it was very easy to make. It smelled divine while it baked and my kids gobbled up freshly baked bread while doing homework… they couldn’t wait until dinner. They loved it and so did I. It paired nicely with the soup and tasted fantastic.

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, at least 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet.

Cover and let the bread rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

Print^[2]

Save^[3]

Whole Wheat French Bread

Yield: 1 large loaf

Ingredients:

1 cup + 2 tbsp of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp sugar
1 1/2 cups of whole wheat flour
1 1/2 cups of all purpose flour
1 head of roasted garlic, chopped up (click here for recipe)
1 1/4 tsp active dry yeast
Cornmeal
1 egg white
1 tbsp water

Directions:

Place all dough ingredients (through yeast) in the bread machine in the order listed. Put the yeast in a well in the center of the flour. Select the dough cycle and press start.

Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.

Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Roll up jelly roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, at least 30 minutes.

Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over each loaf with a pastry brush.

Place the baking sheet in the oven and bake for 23-25 minutes, or until the loaf is golden brown and it sounds hollow when tapped. Remove from baking sheet and cool on wire racks. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Lynda’s Recipe Box

References

^{^} Crusty French Bread (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pecan Pie

by Pam on November 21, 2013

This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven. We used a frozen pie crust because we had one in the freezer and it’s instructions said not to pre cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Print^[1]

Save^[2]

Pecan Pie

Yield: 1 pie

Prep Time: 15 min.

Cook Time: 60-70 min.

Ingredients:

6 tbsp unsalted butter, cut into pieces
1 cup of brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tbsp vanilla extract
2 1/4 cups of pecans, toasted then chopped (save a few whole nuts for the top)

Directions:

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Recipe and photos by For the Love of Cooking
Prepared by my daughter

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/pecan-pie html