Happy Pi(e) Day! A recipe of No-Bake Chocolate Peanut Butter Pie

03/14/201603/14/2016 honeyaubreyLeave a comment

It’s March 14th, aka 3.14, aka short for mathematical ratio of a circle, aka pi (3.14159265359 and it goes on). What makes it most important this year is it is Rounded Pi Day, 03.14.16. Get it? This year we can round it up to four digits!

So in honor of Pi Day and all things with a circumference, I baked pie. Because what’s round and sounds like pi? 😉 Ok, well, I made pie. I came across a delicious no-bake recipe of No-Bake Peanut Butter Pie from AllRecipes.com and decided to try it!

With a little bit of tweaking of the toppings, here is the end result:

It’s melt-in-your-mouth delicious!!! Especially for those whole love peanut butter AND chocolate.

Below is my version of this recipe, (No Bake) Chocolate Peanut Butter Pie

INGREDIENTS
(1 1/2) cup powdered sugar
(1) 8 oz. package cream cheese
(1) cup peanut butter (your choice, smooth or crunchy, I used smooth Skippy peanut butter)
(1) cup milk (I used 2% reduced fat milk)
(2) 8 oz. frozen whipped topping — (or (1) 16 oz. package)
(2) 9-inch graham cracker crust

TOPPINGS
Chocolate Syrup (I used Hershey’s double chocolate sundae dream)
Chocolate Bar (I used Lindt Milk Chocolate Hazelnut Torte)

INSTRUCTIONS
1. Beat cream cheese and powdered sugar together.
2. Mix in peanut butter and milk. Beat until smooth.
3. Fold in whipped topping.
4. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. Should be frozen between 2 1/2 – 3 hours.
5. After pies are frozen, squeeze chocolate syrup in zig zag motion.
6. Grate some parts of the chocolate bar and sprinkle on pies.
7. Cut remaining chocolate pieces and add as topping.

The great thing about this recipe is you can also make it “low fat” by substituting ingredients with their light versions- light cream cheese, skim milk, light whipped topping and reduced fat peanut butter.

Unlike the infinite and complex pi number, this pie is so simple to make, so easy as pie!

Happy Pi Day!!!

Comfort Soup for the (Cold) Soul — Arroz Caldo

12/06/2014 honeyaubrey6 Comments

Today I had the (unpleasant) experience of feeling under the weather. Stuffy nose, sore, itchy throat, pounding headache and constant sneezing. Ughhhhhh. Fortunately, this happens very rarely as I like to believe I have one of the best immune systems. When the sickness comes around I also like to deny that it’s there. I’m admitting it now because, sigh, I’m getting older. (Yes, another ughhhhhhhh!)

Growing up in a Filipino family, my mother always made arroz caldo to soothe our sickness.

What exactly is arroz caldo? It is a type of congee (rice porridge) that originated from the Chinese, but officially named by the Spaniards as “Arroz Caldo” since the Filipino natives had a hard time pronouncing Chinese terminology. Anyway, mama’s arroz caldo was easy to digest, keeping our tummy warm from the cold was the best medicine. Psychologically that must also be another reason why I hated and denied being sick because it made me miss her even more. Arroz Caldo was the closest thing to her being by my side again. I never learned her recipe, so as an adult, whenever I would get sick I’d seek the best arroz caldo in the island. So far, Thelma’s Restaurant in Waipahu is the most comforting.

Tonight, I was brave enough to make my own. (Recipe below)

HONEY’S ARROZ CALDO

(Serves 4-5)

WHAT YOU’LL NEED:

1 tbsp Olive Oil
3 Garlic Cloves (peeled and minced)
1/2 cup Onion (minced)
1/4 cup Root Ginger (peeled and minced)
1 lb Chicken (cut or shredded – you can add more if you’d like)
1 cup Jasmine Rice (uncooked)
2 tbsp Fish Sauce (I used Patis)
7 cups Water
2 Chicken Bouillon Cubes

OPTIONAL TOPPINGS:

4-5 Boiled Eggs (depending on how many you’re serving)
1/4 cup chopped Scallions (green onions)
3 Lemons (sliced) or lemon juice

HOW TO COOK:

In a big pot, sauté garlic, onion, and ginger in oil. Add chicken and cook until lightly browned, add fish sauce and continue to cook for a few more minutes. Add rice, until lightly browned, then add water and bouillon cubes, and bring to a boil. Make sure to remove scum from rice that floats to the surface of the pot. Lower heat, continue to simmer, stirring occasionally, until chicken is tender and rice is thickened and cooked. Serve immediately, as it tastes better hot. Garnish on top with sliced boiled egg, green onions and a hint of lemon or lemon juice.

——

Surprisingly, it turned out not-so-bad. Although I hope this comforts you in your not-so-good days as it did for me tonight.

❤

Honey

Happy National Dessert Day! –Roy’s Melting Hot Chocolate Souffle Recipe!!! ;)

10/14/201310/14/2013 honeyaubreyLeave a comment

Happy Monday everyone!

Today, October 14, is National Dessert Day, which means if you haven’t done so, CELEBRATE the day by treating yourself to all things SWEET!!!!! Cookies, cake, cupcakes, candies, ice cream- anything to your heart’s desire darlings!

My absolute favorite dessert, which is by far the BEST in the world, a heavenly creation from Roy’s Restaurants… Classic Melting Hot Chocolate Soufflé! I have compared it to every other similar dessert that I can find in other restaurants, and absolutely nothing can beat this delicious, decadent piece of sin… 🙂

A flourless chocolate cake with a hot, molten center, served with raspberry coulis and vanilla ice cream.

OMG yummy.

Officially referenced from Roy’s Restaurant Recipes page, you can attempt to make your very own Melting Hot Chocolate Soufflé:

INGREDIENTS:

1 cup sugar
3 tbsp. cornstarch
4 eggs plus 4 egg yolks
12 tbsp. butter
8 oz. semisweet dark chocolate (make sure to use a good quality)

PREPARATION:

In a mixing bowl, combine sugar and cornstarch. In a separate bowl, mix eggs and yolks together. In a saucepan, bring butter to a simmer, then add the chocolate. Mix until the chocolate is smooth and begins to simmer along the edges. Combine this chocolate mixture with the sugar and cornstarch and mix thoroughly. Add eggs and mix at low speed until sugar is dissolved and mixture is smooth. Refrigerate overnight in a bowl.

Preheat oven to 375º. Line 4 metal soufflé rings with parchment paper and coat with non-stick spray. On a baking sheet, place each ring on a square of parchment paper. Fill 2/3 of each ring with the filling. Bake for 28-30 minutes. Remove the baking sheet. While holding each mold with tongs, slide a metal spatula underneath and transfer to a plate. Gently lift the mold off, remove the paper and serve with ice cream.

Of course, if you are not the in the mood to bake, or are just simply craving it at the moment, you can visit any of Roy’s Oahu locations below:

ROY’S KO’OLINA
Ko’Olina Golf Club
92 Ali’Inui Dr
Kapolei, HI 96707

ROY’S WAIKIKI
Next to Embassy Suites
226 Lewers St.
Honolulu, HI 96815

ROY’S HAWAII KAI
Hawaii Kai Town Center
6600 Kalanianaole Hwy.
Honolulu, HI 96825

ENJOY!!!! Have a sweet night!

❤
Honey

What’s Bakin Miss Honey? Peanut Butter & Toffee Cookies ;)

03/17/201303/17/2013 honeyaubrey1 Comment

Sunday evening my inner domestic goddess decided she wanted to bake cookies.

Using scraps I found in my cupboard and fridge, and a little bit of help from google (on substituting baking powder for baking soda), I created my super delish version of Peanut Butter & Toffee Cookies.

INGREDIENTS

3/4 cup flour
3/4 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter
1/2 cup sugar
1/2 cup Natural Honey Peanut Butter
1 large egg
1/2 cup Heath toffee bits

MIXING DIRECTIONS

Preheat oven to 350°F.
In a medium bowl, whisk flour, baking soda, and salt together.
In a separate bowl (large) beat butter and sugar using an electric mixer- setting on high. Beat until light and fluffy.
Add peanut butter and egg and beat until smooth.
Change mixer setting to low. Slowly add flour mixture.
Stir in toffee.

BAKING DIRECTIONS

Drop 1 tablespoon of batter onto baking sheets about 1 inch apart
Flatten with a fork if you like.
Bake until edges are golden brown, about 15 minutes.
Transfer cookies to a wire rack to cool completely.

Enjoy!!!! Tastes even yummier with milk!!!

Love,
Honey

Keep calm and have an Oreo Cupcake

03/06/201203/06/2012 honeyaubrey4 Comments

To help endure this dreary weather, I decided to make cupcakes in celebration of Oreo’s 100th Birthday. With the help of two of the coolest teens you’ll ever meet, we were able to create a batch of delicious Oreo Cupcakes.

Below is a basic recipe for Oreo Cupcakes, Miss Honey’s version. I deviated from the original Death by Oreo Cupcake Recipe, just a little bit. The cupcake itself, as you will see, is overloaded with oreo cookies. Instead of making an oreo-filled frosting I decided to go with plain vanilla frosting as it evens out the taste so you can enjoy the oreos and the cupcake bite by bite! I hope you love them as much as we did.

Here ya go::

Oreo Cupcakes Recipe

Estimated Cooking Time & Preparation Time: About 30 to 35 minutes

Ingredients

1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package yellow cake mix (mix according to directions on box)
16 oz vanilla frosting
cupcake liners

Directions:

1.) Preheat oven to 350 degrees.
2.) Mix packaged cake mix according to directions (do not bake).
3.) Line cupcake tins with liner, place one regular size Oreo cookie in each liner.
4.) Take 1/2 of the remaining cookies, break into pieces and add to cake mix.
5.) Fill the cupcake tins
6.) Bake for 18-20 minutes
7.) Cool cupcakes and decorate using remaining regular sized Oreos (cut 1/4) or mini Oreos.