Peanut Butter Banana Mini pies

I was in the mood for a dessert last week but too lazy to run to the store to buy supplies, thus these Peanut Butter Banana Mini Pie bites were born. They are great for any time of  the year and can be made ahead of time and frozen! Now who doesn't like a desert that is tasty AND convenient? Not to mention how yummy they look!

Ingredients:
Crust:
8 oz cream cheese, softened
1 cup butter, softened
2 cups flour
Pie:
8 oz cream cheese, softened
1 1/4 cup creamy peanut butter
3/4 cup light brown sugar
2 tbsp. vanilla
Topping:
2 bananas
chocolate syrup
cool whip, optional

Directions:
Preaheat your oven to 350 F.
Prepare your crust: In a bowl mix your cream cheese and butter until well blended. Mix in your flour. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Once dough is chilled, fill mini muffin pans, pressing the dough into the holes to make mini pie crust.

Bake for 10 minutes or until crust are brown. Allow to cool in the pan for 10 minutes before removing. Transfer to a wire rack to finish cooling.

Once your cups are cooled, prepare peanut butter filling. Blend the cream cheese and peanut butter together until smooth. Mix in remaining ingredients until well blended.

Fill each cup with a small spoon full of peanut butter pie mix.

Slice banana's and lay on top of each mini pie.

 

They are great here if you want to stop! I always like to go over board with my desserts though. Drizzle some chocolate or whipped cream on top and voila! Pure perfection. If you are not ready to serve these immediately, they hold well In the freezer. Put out an hour before serving. Enjoy!

Fresh Cranberry Bread

Thanksgiving had come and gone. The leaves have fallen and the weather growing colder each day. Fall has always been one of my favorite times of year. The crisp November air is enough to bring a smile to my face. Along with fall weather comes fall foods! For this year's Thanksgiving I gave cranberry bread a try. I have made it a few times with craisins but nothing beats the flavor or fresh cranberries. This bread recipe is so fluffy and moist too! It's perfect for breakfast, dessert, snacks, etc. Anytime of the day you can eat, this bread is appropriate! The original recipe is found on www.thekitchn.com/recipe-cranberry-cake-16000.

Ingredients: (Makes 1 loaf)
3 large eggs
2 cups sugar
3/4 cup unsalted butter, softened at room temp, cubed
1 tsp vanilla
1 tsp almond extract, optional
2 cups flour
1 tsp salt
2 1/2 cups (12 oz bag) fresh cranberries

Directions:
Preheat your oven to 350 F. Grease your metal loaf pan, set aside.
In a large bowl beat eggs and sugar until smooth and increased in volume. For stand mixers beat 5-7 minutes, and for hand mixers beat 6-8 minutes. You are done mixing when the batter is leaving ribbons on the top from mixing and holds its form.
Beat in the softened butter, vanilla, and almond extract. Beat until butter is well incorporated.
Using a spatula, fold in the remaining ingredients. The batter will be very thick. Spread into prepared pan.

Bake the bread for 60-80 minutes. I start checking mine at 40 minutes to see how the top is browning. If your loaf if browning too much, but isn't fully cooked in the middle, cover the load with tin foil for the remaining baking time. The bread is done when a tooth pick comes out clean. Allow the bread to cool in the pan 20 minutes before slicing. I recommend serving the loaf chilled (if you can wait that long! It's so good you might want to eat it right out of the pan!) I hope you enjoy this as much as we did!