Showing posts with label Fathers Day. Show all posts

Peanut Butter Pie

It has been a while since I made some sweet stuff. But this past Fathers Day I decided to make my daddy two peanut butter pies. One to share and one for is own.

Why peanut butter pie? Well. I had no idea what to get my dad for Fathers Day so I started thinking about some of my child hood memories of him.
I remember how he used to always eat Nutter Butter Peanut Butter Sandwich Cookies. Boy that’s a mouth full. 
He would say the little slogan every time he took one from the pack. 

My dad would always (probably still does) eat a spoon of peanut butter right out of the jar.. I remember smelling it on him when he would tuck us in at night and give a goodnight kiss on the cheek. 

Since those days, he has developed diabetes but has it under control. He knows when and how much sugar he can have. A peace of pie is a possible treat for him. Everyone else enjoyed a piece after we had hot dogs and hamburgers on the grill.

This pie did not disappoint and I had to share the recipe with my Sisters. Now I will share it with you. It is easy and delicious. Reminded me of peanut butter cheese cake. 



1 pre-made graham cracker pie crust. (or make your own.)
8 oz cream cheese. (softened)
1 cup creamy peanut butter.
8 oz cool whip.
3/4 cup powder sugar.

Mix cream cheese and peanut butter until smooth.
Add powder sugar a little at a time until mixed well.
Fold in cool whip until until blended.
Pour into pic crust and refrigerate for 5 hours or over night before serving. 

I topped mine with crushed peanut butter cups, shaved chocolate and melted peanut butter drizzle. (All optional).

Oreo cookie crust is another option to this delicious dessert. 

Coconut Pound Cake

I hope all you Fathers out there had a wonderful Fathers Day yesterday. Nick had to work but afterwards he was honored with a cake and a few gifts from the daughter. We let him nap all afternoon. We honored the fathers at church during the morning service and took the dads out for dinner that evening. It was a great day.

Now to the coconut cake. 
My daughter came home Friday night to aggravate spend time with her dad all weekend. They are always picking and playing. She likes to bake with me so I decide to make a coconut pound cake after seeing the recipe online. I did not plan to eat all of it so I gave half to my daddy. He loves any kind of sweet stuff. 

I love how it turned out and it was fairly easy to make. When I cook, I can make the biggest mess and it usually takes me more time cleaning up than actually making it. So if you saw my kitchen, you would think I struggled. It only took about 5 minutes to put it together and 65 minutes to bake. It had a light taste that was not too sweet. I think it tasted more like some sort of bread than a cake. It went great with a cup of coffee and only lasted 2 days. 

I let my daughter make the frosting. It was delicious and added just the right amount of sweetness. 

  • 2 cups- all purpose flour
  • 1 1/2 tsp- baking powder
  • 1/2 tsp- salt
  • (You can use self rising flour and eliminate the salt and baking powder).
  • 3/4 cup- butter (room temp)
  • 1 cup- sugar
  • 1/2 tsp- vanilla extract
  • 1/2 tsp- coconut extract
  • 3 eggs
  • 1 cup coconut milk (or coconut cream)
  • 1 1/4 cup sweetened coconut
Whisk the flour, baking powder and salt together. In another bowl, use a hand or stand mixer and cream the butter, sugar, vanilla extract and coconut extract together. 
Add in the eggs one at a time then gradually add in the dry ingredients while alternating with the coconut milk. 
Fold in the coconut then pour into a prepared loaf pan. (Lined with parchment paper or well greased).

Bake 350 for 60-65 minutes. Test it with a toothpick or cake tester for doneness.

  • 4 tablespoons- butter (room temperature)
  • 2 cups- confectioners sugar
  • 2 tablespoons coconut extract
  • 1/4 cup- toasted coconut
Mix together the wet ingredients then gradually add in the powder sugar. 

*You can also add coconut extract to store bought vanilla or cream cheese frosting.