Chocolate Peanut Butter Cup Ice Cream Pie

My little sisters favorite combination is peanut butter and chocolate of any variety. I challenge myself every year to come up with a special chocolate and peanut butter cake for her birthday. This year I made Chocolate Peanut Butter Cup Ice Cream Pie! To my surprise it was a big hit. 

Being on a diet, 25lbs and counting, I decided to modify the recipe so I could indulge. I have written the recipe as a basic ice cream pie, but I modified it with fat free, sugar free ice cream, low fat peanut butter cookies and fat free whipped topping.

Feel free to use this recipe as a guideline... switch it up create new things. Maybe add some bananas or use chocolate cookies and vanilla ice cream. How does strawberry ice cream, sugar cookie crust and almond whipped topping? Or coconut, pineapple ice cream, oatmeal cookie crust and a cinnamon whipped topping? Ok, enough drooling on to the recipe.

Chocolate Peanut Butter Cup Ice Cream Pie 

Ingredients:

1 bag of peanut butter cups

1 package of peanut butter cookies

1/2 gallon container of chocolate ice cream

1 container of whipped topping

1 tbsp of melted butter

Directions:

Remove the ice cream to let soften while you make the crust. Preheat the oven to 350 degrees. Add 4-6 cookies, depending on the size of cookies and pie plate, to the food processor and the tablespoon of melted butter. Pulse until finely crushed. Dump the mixture into the pie plate, using your fingers or the flat bottom of a cup, I use a juice cup/finger tip method, press the crust firmly into the bottom and up the sides. Bake for 15-20 min or until the crust starts lightly browning. Remove and let cool completely before putting ice cream into it.

While the crust is cooling you should make the filling. Start by unwrapping the peanut butter cups and roughly chopping them. Set one cup aside for garnishing. Add the rest and the chocolate ice cream to a mixing bowl and combine. Add the mixture to the cooled crust and place in freezer. 

About 10 minutes before serving remove from freezer, spread whipped topping on top and sprinkle with reserved peanut butter cups. ENJOY!

 

Day 30

Today is day 30. Yesterday was weigh in day. I'm down a total of 19 pounds!!! I have been busy and not writing. I will work on balancing life better, but I feel great. I'm hoping for another 19 pounds in the next 30 days. I'm going to look like a whole new person.

I have recipes and photos from last weekend that I'm dying to get up but I have been mentally checking out after work. Fortunately my desk jockey, mentally stressful like does not prohibit me from mindlessly ellipting away at all hours. A little OCD yes but in a good way. I am entering the busy season at work. I'm trying very hard to keep up with this social networking, work and the diet.

Check out some fun links while I'm working on recipes and yummy pictures.

V-day Love
 How to buy and store bulk foods
I'm intruged by theInfluenza Sorbet
bathroom to brighten up your day
BLOATED?
Photoshop shortcuts
What I want for my birthday party!
NEAT RUG
I just ordered... great coffee table reading.
to make your mouth water...

Book Review - Quick & Easy Korean Cooking

I can see why Gourmet selected this beautiful book as part of their cook book club. Quick & Easy Korean Cooking (Cecilia Hae-Jin Lee, Chronicle Books) is an eloquently written and deliciously styled user friendly take on modern Korean food. The book is broken down into nine basic chapters covering appetizers and snack through sweets and drinks while touching everything in between. 

I love the way the glossary of Korean ingredients is causally written as if Lee is personally walking you through an Asian market explaining the subtleness of each ingredients. I have tried several of the recipes with much success. I love the green onion pancakes (page 34), seasoned tofu (page 61) and kimchi fried rice (page 122). 

A good cook book has delicious pictures to inspire your cooking adventures. The mouth watering photography by Toy and Lee is a great visual representation of Lee's idea that modern Korean food can be simple while maintaining the yin and yang of the traditional Korean cuisine.
 

Over all, Quick & Easy Korean Cooking is more than just a great introduction to Korean food. With its great flavors and simple recipes it is sure to become a staple in your everyday weeknight repertoire! Check out the book review on Gourmet.com. You can even log in to get a few of the yummy recipes. ENJOY!

Day 22

 

I love watching the shadows as the sun is rising in the morning when I'm working out. I love the sheerness and fluidity preserved in the curtains; and the detail and obscurity of everything else.

It's weight in day and another two pounds gone. Even with my little incident Superbowl Sunday. Ok, it wasn't that big of a deal and I did an extra half hour on the elliptical to compensate a little. Just a piece of Italian sub minus to top roll and half the ham/salami, two teriyaki wings, a small scoop of chocolate parfait and one by maybe two-inch cheese cake brownie. No alcohol and no yummy rice pudding which makes me a little sad.
I did an extra hour of cardio yesterday in fear of the scale today, but I did have a little more than a  half cup of frozen yogurt too. I have two more modules to go till the 28 days. I'm far from my goal and really have to think about if I'm ready to wing it or if I need the structure. It has only been 22 days and I do feel that I have already reformed my eating habit and have learned a great deal about nutrition and how it all works. I just need to keep it up and success will be mine!
I still have a long way to go but I really do think I can do it. I'm excited for the summer sun and fun. 21 weeks till my birthday and hopefully my goal. I think I need to step it up a little. In the last two weeks I have lost 2lbs/week which is good but to reach my goal I really need to lose 3lbs/week. Any suggestions?

Game Day Food!

I could not wait to share my lovely whole wheat pitas. They were super easy to make and how much fun to bake. They kind of look like that silver hot air balloon thing. HAHA I used a recipe that I found on Epicurious.com. I used all whole wheat instead of using the high gluten flour. I think they had enough gluten in them, what do you think?! (Please excuse the dirty oven.)
The recipe said it would puff up a little but to my surprise they look like little tasty balloons. I accidentally popped a few and they deflated... boo. If you let them cool with out letting the steam out they stay puffy. I will be serving them with an epic batch of roasted garlic hummus so I let the steam out of mine. So cute, so yummy.

I love making hummus. It's super easy, healthy and tasty. My basic hummus recipe.
1 can of chickpeas (or about 2 cups) drained and rinsed, reserve some of the liquid from the can to thin out the hummus to the right consistency.)
the juice of one lemon
1-2 cloves of garlic
2 tbsp Tahini (don't be scared of the tahini. It can be found in most grocery stores next to the peanut butter and will come in a can or a glass jar. It is a little pricey but will last in the fridge for quite a while, similar to peanut butter.)

It's a dump and blend recipe. How simple is that. Place all ingredients in they food processor and blend until smooth. I like to grate my garlic to make sure that there are not any large chunks floating around. Add salt to taste. The consistence should be that of thick sour cream or to your liking.

Last but not least I made baked falafel "pancakes" topped with fat-free tzatziki and Mediterranean salsa. Yumm... don't they look good? There's nothing better then a hot falafel sandwich but these come pretty close. A small bite packed with big flavors.

Lunch Time

 

Yes, I'm still obsessing over roasted veggies. This time I put some white beans in an open foil pouch with some olive oil, salt/pepper and rosemary. I roasted them right along with the veggies. YUMMY! Roasted veggies are my new favorite cold weather food.

Turkey Hill Frozen Yogurt

 

 For all you dieter and health conscious people. I just had Turkey Hill Fat-Free Frozen Yogurt for breakfast. I was definitely a little hesitant buying fat-free frozen yogurt to replace a rich creamy ice cream. Well, I was pleasantly surprised! No, I do not usually eat ice cream for breakfast but I CAN eat frozen yogurt especially when it has all of the great properties of non-frozen yogurt. The Turkey Hill Fat-Free Frozen Yogurt has only 90 calories per half cup serving, active yogurt cultures and is gluten-free. Oh did I mention it was fat-free too... haha ok, I think you get it. 

I went for the classic neopolitan to get a well rounded first experience, but they have about ten different fat-free varieties, ranging from 90-160 calories/serving, including limited additions. To help with portion control  have been eating out of my small prep bowls and Fit and fresh plastic-ware instead of my everyday Corelle dishes. I think that it's more of a optical illusion of having a full bowl and feeling satisfied when I'm done, but it's reeking havoc in my dishwasher. There are random little lids and bowls flying everywhere when I turn it on.

I can't wait to try some other flavors like Peanut Butter Pie or the Limited Edition -PomBlueberry Chocolate Truffle. YUM! Check all of them out at Turkey Hill Dairy. What is your favorite low-fat or fat-free frozen yogurt? 

Victoria's Secret Wild Card

Victoria's Secret Wild Card

The Institute of Culinary Education

Any of you that know me know I love cooking. My friend turned me on to the recreational program at The Institute of Culinary Education. I have taken three or four classes in the last couple of years, they are about $100-124 per class. Well, my awesome brother (lets see if he read my blog) got me a big gift certificate for Christmas.  With my new eating parameters in mind I've decided on the below selections to choose from. Let me know what you think. I have trouble deciding. They all look good to me!

Superfoods: Flavors of the Season
Fresh winter produce is the highlight of this class, part of the popular seasonal “Superfood” series. “Superfoods” are rich in health-promoting plant nutrients, such as antioxidants. They also look and taste great. Jackie Newgent, chef and registered dietitian, will guide you as you prepare a menu full of refreshing, full-flavored foods of the season. Recipes include Eggs Florentine with Silken Hollandaise Sauce; Red Bean-Avocado Salad with Salsa Verde; Tropical Banana “Guacamole” with Fresh Taro Chips; Rosemary Filet Mignon Bruschetta With Caramelized Onion; Leek and Yukon Gold Chowder; Puree of Asparagus Soup; Rombi Pasta with Kobocha Squash and Walnuts; Dark Chocolate-Covered Apples with Almonds; New Age Banana Bread; Peppermint Hot Chocolate; and more.

Simple Healthful Meals 
Prepare great tasting healthful meals---in the same amount of time it would take for a delivered meal to get to you. In about 30 minutes, you can get fabulously flavorful, satisfying meals that are chockfull of important health-promoting nutrients on the table. For this class, Marge Perry, nutrition columnist for Better Homes and Gardens, food columnist for Newsday, and contributing editor for Cooking Light, combines her love of great food, in-depth knowledge of nutrition, and understanding of the need for simplicity and speed we all face when getting dinner on the table. You’ll learn to make Salmon Puttanesca; Honey-Pomegranate Roasted Chicken Thighs; Coconut Curried Tofu or Shrimp; Pan-Grilled Filet Mignon Steaks with Lacquered Wild Mushrooms; as well as several fast-cooking whole grain side dishes. You’ll leave this class with a new repertoire of fast, easy and healthful meals.

All-Natural Cooking with Jackie Newgent
Culinary nutritionist Jackie Newgent, author of The All-Natural Diabetes Cookbook, is sharing her great-tasting, healthful cooking techniques with everyone---not just people with diabetes. She’ll enlighten you on the benefits of eating foods without artificial or overly-processed ingredients, and she’ll provide valuable, fuss-free tips for achieving high flavor dishes naturally. Using fresh ingredients to bring out the best flavors, you’ll make Buckwheat Banana Pancakes with Walnuts; Blanco Huevos Rancheros; Romaine Peppercorn Steak Salad; Mayan Bean Salad with Fresh Chili-Lime Vinaigrette; Cool Thai Peanut Soba Noodles; Lemony Stuffed Grape Leaves; Jalapeno Corn Chowder; Horseradish Pork Tenderloin on Naan with Arugula; Bell Pepper Quinoa Pilaf with Fresh Basil; Triple Chocolate Soy Smoothie; Mini Vanilli Cupcakes and more.

Spring Harvest
With the abundance of spring's offerings grown in the Hudson Valley, it is easy to put together a simple yet delectable meal consisting of produce and protein found not far from our urban home. An easy walk to the nearest farmer's market can provide all of the ingredients necessary for a delicious and conscious meal. Anthony Sasso, chef de cuisine at Casa Mono, will discuss the importance of sustainability and lead you through the preparation of ingredients that have traveled very few miles from the farm to your table, to make Grilled Asparagus with Warm Organic Eggs and Lardo; Curried Beets and Carrots with Lime Yogurt and Coriander; Dandelions with Fresh Ricotta and Pork Belly; Fluke with Brown Butter and Roasted Broccoli; Shad Roe on Toast with Red Mustard Greens; Farm-Raised Chicken with Mushy Peas and Carmel Mint; Monkfish Medallions with Creamed Spinach and Morels; and Squash Blossom Tortilla with Ramps.

Peruvian Surf-n-Turf
From its coastal plains to its high plateaus in the Andes, the geography of Peru shapes its cuisine just as much as its incredibly diverse heritage does. Meat, which is often grilled or stewed, and seafood are equally plentiful. Its Inca past, its time as a Spanish colony, and modern influences such as that of Japanese immigration are reflected in a variety of dishes. You will learn more about those as you make Cebiche de Pescado/Cebiche Mixto/Cebiche Tiradito (a trio of cebiches: fish, shellfish, and sashimi-style); Aji de Gallina (chili chicken); Parrilla de Mariscos (mixed grilled seafood); Humitas Verdes Peruanas (green tamales with pork and cilantro); Papas a la Huancaina (potatoes with cheese and chili sauce); Quinua Graneada con Azafran (saffron quinoa pilaf); Picarones (honeyed squash fritters); and Pisco Sour.

Ocean-Friendly Fish Dishes
From icy seas to warm tropical waters, more than two-thirds of the world's fisheries have been fully exploited or overfished. Our oceans are in trouble---but with the right tools we can reverse this decline. Knowing what to do gets even more complicated at a time when we want to eat more and more fish, and hear conflicting news reports on an almost daily basis. To help you navigate your fishmonger’s aisles, Chef-Instructor Melanie Underwood is teaming up with Environmental Defense’s Oceans Alive campaign, for this unique class that will teach you how to select and cook wonderful fishes while being environmentally responsible. In addition to simple fish preparations packed with flavor, you will receive information that will make your seafood shopping easier, including Oceans Alive’s Pocket Seafood Selector. You will make Steamed Mussels With Green Curry Paste; Seafood Salad With Yuzu Vinaigrette; Asparagus With Sautéed Anchovies; Arctic Char With Gremolata; Herb-Crusted Tilapia With Spicy Red Pepper Sauce; Grilled Sardines; Sesame Spinach; Pan-Roasted Sablefish (Black Cod) With Crispy Shallots; Miso-Glazed Eggplant; and Caramelized Pears With Homemade Ice Cream.


The Spring Flexitarian Table – kind of looks good
If you live with a vegetarian or only like to eat meat occasionally, come learn a variety of menus that are completely flexitarian—you can adapt them to suit the needs of your life. All these dishes feature the best of the season’s ingredients in quick, flavorful preparations. Peter Berley, former executive chef of Angelica Kitchen and author of Modern Vegetarian Kitchen, Fresh Food Fast, and The Flexitarian Table, will teach you recipes for the following menus: Gratin of Cherry Tomatoes and White Beans or Sardines; Arugula Salad with Shaved Fennel and Lemon Vinaigrette; Crispy Pressed Chicken or Tofu with Garlic and Mint; Creamy Risotto-Style Brown Rice with Spring Greens and Asiago; Shaved Spring Vegetable Salad; Chilled Asparagus Salad with Sherry Vinaigrette; Roast Duck and Goat Cheese Fritatta with Red Onion Marmalade; Jasmine Rice with Spring Herbs; Roasted Cherries in Red Wine with Whipped Crème Fraîche; and Almond Shortbread.

Day 18

I'm still doing the 4 day diet but have just been super busy, tired and a little unmotivated to exercise. Maybe it's the weather or the idea that the ground hog decided there will be six more weeks of winter or maybe I just need to get out of the house, besides work, and socialize.
Last time I went out I was doing so good and then someone decided to fry french fries and then onion rings somewhere at the bar. It smelled so good... so I left. That sounds stupid right?! But it was seriously making me hungry. I couldn't handle it.

I made kale chips the other night. They were deliciously addicting and super easy. Just salt pepper, olive oil, baking sheet and oven! I have been using my Pampered Chef Kitchen Spritzer to control my oil intake. It is so easy to start dumping way too much oil in a pan or on veggies that just soak it up. The spritzer is refillable, non-aerosol and economical, but it is kind of a pain in the ass because you have to keep pumping it up every few seconds. I have to admit I do love the smooth spray of a aerosol can whether it be hair spray to cooking oil.

I made whole wheat pancakes the other night to heat up and eat in the morning, as per my diet schedule. While I was making them I ate one! I was not hungry and I knew it was bad. I live alone, no one would know. I'm pretty sure the dog would not tell on me. I thought about spitting it out and realized it was too far gone and that it would be borderline some form of anorexic disease if I did that. I chewed, swallowed and spent an extra hour on the elliptical machine. Stupid pancake!
It's six in the morning. I'm up and ready to work out. I let the dog out, turned on my DVRed shows from the night before and hopped onto the elliptical machine. About fifteen minutes in the door flies open with a loud boom, I scream at the top of my lungs (almost falling off of the elliptical machine), Frankie barks manically and we both kind of duck as if some deranged serial killer just kicked down the door and is standing out on my 3rd floor balcony ready to kill us. Apparently in my hast I did not close the door all the way and the gale force winds blew it open. I watch too much TV!
My new years resolution was to get to work on time. It was getting bad by the end of the year and I felt like I was taking advantage of the relaxed environment i appreciate working in. Living less than five minutes from work is really a disadvantage to getting there on time. I have no set time I need to leave. I leave when I'm supposed to be there because I'm literally "almost" there, no big deal. I digress, the real point of this gibberish is that I because of the full fledged diet/third life crisis initiative I have been getting up, not early, but on time, working out and getting to work early! WHOA... yup, I feel much better about myself and life, much more organized, self-controlled and therefore calmer. Despite the pancake and windy door incident.
Two more things, I can't wait for the snow and I'm going to work on taking more pictures for your viewing pleasure. YAY, it's Friday!

Got Bulgogi?

Being newly Asian, just thought this was adorable. FunkTown.com has a bunch of hilarious tee shirts but there is something cutely disturbing about little cow and the idea of bulgogi.

Poster Clash 2010

I am thinking about entering some design contests. I just found the Poster Clash 2010 Graphic Design Contest online. What do you think? I guess I need to start brainstorming on concepts. Any suggestions.

Concept: Change One Thing

The concept for this year's Poster Clash is the line:

"Change one thing"

From the simplest action of changing to compact florescent bulbs, to more in-depth changes such as political parties and life habits, motivating change in visual communication is one of the most basic and fulfilling aspects of the communication profession.

Use this poster platform to engage, educate and drive change in your viewer's world through the use of type and imagery.

I LOVE the Farmers Market

Look at the yummy treat I bought at the farmers market. I was drawn to it by its deep molasses color and so glad I bought it. After photographing it, sorry for the poor quality, and of course I had to taste it. Jackpot! It was so delicious I dipped in for another lick, and  an extra 30 minutes on the elliptical machine! The honey is full bodied with sweet, malty, molasses undertones. I'm so excited, will be fantastic for making my whole wheat pancakes!

As I sat down to write I decided to find out some more information on my little treat. Well, I'm glad to announce that my palate is refined enough to pick up the lovely undertones. I also discovered that generally the darker the honey the more anti-oxidants. Double Score
As part of my diet I'm also trying to use more natural sweeteners and less refined sugar in my cooking and baking. I can't wait to try the buckwheat honey in my pancake batter. Has anyone tried Stevia? What is your favorite natural sweetener?

Localharvest.org

ebeehoney.com

Mint-Grapefruit Granita

What a great, easy recipe from the January/February issue of Every Day Food by Martha Stewart. This can be served as a refreshing light dessert or a palate cleanser between dishes. It's only 150 calories per serving and will leave people going... "so wait... how did you make this again?" They will never believe that it is so easy. Make this recipe for your next dinner party. Happy cooking!

Love Bug Truffles

I'm not even sure if these would have to taste good because they are so darn cute! What a perfect Valentine's gift. Go check them out at Moonstruck Chocolate. They also have teddy bears, that kind of look like ground hogs, and delicious looking pink sea salt caramels. ENJOY!