2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup granulated sugar
2 cups all-purpose flour
1 cup smooth peanut butter, preferably kraft
1 teaspoon pure vanilla extract
FOR THE FUDGE
1/2 cup heavy cream
1 tablespoon corn syrup
4 ounces semisweet chocolate, finely chopped
FOR THE PEANUT BUTTER FILLING
1/2 cup cold heavy cream
1 1/4 cups (10 ounces) cream cheese, at room temperature
1 1/2 cups smooth peanut butter, preferably Kraft
1 tablespoon unsalted butter, at room temperature
1 cup confectioners' sugar
1 tablespoon pure vanilla extract
1/2 cup whole or coarsely chopped roasted salted peanuts, for garnish
TO MAKE THE CRUST
1.Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat at medium-high speed until fluffy and pale in color, about 2 minutes.
Reduce the speed to low and add the flour, mixing just until incorporated, about 1 minute. Add the peanut butter and vanilla and continue mixing until incorporated.
Place the dough (or just most of it if you're going to make shortbread cookies, too) into the pie plate, and press it along the bottom and up the sides until evenly distributed and at least 1/4 inch thick.
Place the pie plate in the refrigerator to chill for at least 1 hour or overnight.
Heat the oven to 325°F. Remove the pie plate from the refrigerator, and prick the dough all over with a fork. Bake the crust for 30 to 35 minutes, or until it looks opaque and set. (It may puff up a little, but that's OK.)
MAKE THE FUDGE
In a small (2- to 3- quart) saucepan, bring the cream and corn syrup just to a boil while stirring now and then. Remove from the heat.
Add the chocolate pieces, and stir with a wooden spoon until the chocolate has melted and the ingredients are well combined.
Reserve 1/8 cup of the chocolate mixture and set it aside in a microwavable bowl. Pour the remaining chocolate mixture into the baked pie crust, and refrigerate while preparing the peanut butter filling.
TO MAKE THE FILLING
Place the cream in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until stiff peaks form. Scrape the whipped cream into a clean bowl and set it aside.
Return the mixing bowl to the electric mixer and fit it with the paddle attachment. Place the cream cheese, peanut butter, and butter in the bowl, and beat at medium-high speed until fluffy, about 3 minutes. With the mixer running, beat in the confectioners' sugar and vanilla extract. Continue beating for 1 minute more, until all the ingredients are fully incorporated.
Remove the bowl from the mixer. Fold the whipped cream into the peanut butter mixture until fully incorporated.
Spoon the peanut butter filling on top of the fudge layer in the pie. Use an offset metal spatula to smooth the top. Cover the pie, and chill it overnight if you can, otherwise, at least 4 hours.
SERVE
Microwave the reserved fudge for 10 to 20 seconds to soften it, or heat it in a small saucepan over low heat (don't overheat it or it will "break"). Dip a fork into it, and drizzle the mixture across the surface of the cold pie. Top the pie with the peanuts, cut it into wedges (this is a rich pie, so smaller servings are best), and serve.
To make cookies out of leftover crust dough, shape it into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour or freeze for later. Slice the log into 1-inch-thick rounds and bake on a parchment-lined baking sheet at 350°F for 10 to 12 minutes. You'll probably get about two dozen 2-inch cookies.Put an thumb size indent in the cookie ….then you can put the filling in them
Wally's cream of poblano /corn soup
Ingredients
1/4 cup butter
1/4 cup flour
1 12oz pack of corn/black bean/edamame .... At the save on deli
1 or 2 12oz can green giant niblet corn
6 large poblano diced
1 large white onion
2 liters of vegetable broth
1.5 liters of 32 % cream
1.5 teaspoons of ground cumin
1 tablespoon lawrys salt
a small pinch of Spanish saffron
Akawie cheese
Cilantro
Put poblano peppers and onion in a pan with a tablespoon olive oil, fry till onions have a nice browning,
Put the cumin and salt in the poblano onion mix.
Melt butter in pot and add flour, mix well and spread evenly wait for mixture to brown on bottom,
Add 1 liter of vegetable broth and stir mixing well with a whisk then add other liter
