A (gf) pie for Mikey

Please excuse me, but this blog post is going to take a slightly different route then most of my previous posts. Yes, I will share a recipe – but unlike most of my other recipes, I was driven to make this particular recipe not because it sounded good and I was craving it, but because of the principle behind it. After reading about a recent tragedy in the microblogging world, I decided to answer the call to make something – in this case a peanutbutter pie for Mikey – for someone I love.

So stay with me here please. In this post, I'm going to do some reflecting. Concentrate on the haves, rather than the have nots we're so used to getting stuck on. I think it's almost human nature to think about what we don't have – what we see others have and decide that we also need or want.

Yes, I have celiac disease. But instead of focusing on what I can't have (a good hamburger bun, the ease of ordering anything my heart desires when we visit a restaurant, a corn dog, funnel cake, or fried food of choice when I visit the state fair later today), I should instead focus on what I do have.

1. I have plenty of food available to me. My husband and I can provide food for our little family. We're not part of the millions of people around the world who are going without breakfast this morning and don't know when they'll get their next meal. In addition, my food options are always expanding. Restaurants are becoming more aware and are providing GF options. More companies are becoming aware of the growing GF population and are exploring GF products. This is also pushing us to eat healthier and more naturally, just because it's easier to know exactly what whole ingredients we are using in a dish than it is to carefully read an ingredients list that's inches long on a product. We're getting fewer preservatives, natural colors, and natural flavors but more whole, fresh ingredients and flavors. I am thankful that I have options.

2. Yes, I have celiac. But in the realm of medical maladies, this one isn't so bad. I am healthy, perhaps a few pounds heavier than I would prefer (see above, I have plenty of food available to me which could be the cause of this, but that is a blessing so I'm not going to complain) and I'm working on fixing that part, but it could honestly be a lot worse. I don't have cancer or another life-threatening/demanding illness. I don't have to take regular medications to ensure my wellness. I have all of my limbs, my sight, my hearing, and my health, and I am thankful for this.

3. I have my husband. He is always supportive and always has our best interest in mind. He cooks me dinner on nights that I go to the gym and would give up eating a hamburger bun or real pizza in front of me if I asked him to – all with minimal complaint. I swear that sometimes he can even read my mind. Who else would immediate guess the word "convex" when playing Pictionary? Who else could randomly laugh and comment on the exact same thing that I was thinking? Only him, and I got very lucky when I found him. We argue about stupid things sometimes (but who doesn't?) and sometimes I take him and everything he does for granted. I'm going to stop that and instead thank him and cherish him. I don't want my memories to be of what went wrong or of a stupid argument. I am thankful that he's a big part of my life and I want him to know it.

4. I am surrounded by those I love and who love me. I have a pretty kick-ass family - including in-laws, so I know I'm lucky. I don't see them as often as I should, but we always have a good time when we get together. And they are there pushing me, comforting and supporting me, and cheering me on in anything and everything. I also have some great friends – some I don't see and talk to as often as I would like to and some that I don't go a single day without talking to. I have friends that I can laugh with, cry with, and just sit silently with. I have friends that push me, support me, see the best in me, and believe in me even when I don't believe in myself. I shared this pie with some great friends of ours last night. Ones that we randomly met 2 years ago while on vacation out of the country. We struck up a conversation while in the pool and found out that we're essentially from the same town and I had worked with her father-in-law. What are the odds of that? We don't see them as often as we would like, but they are amazing people and I'm blessed to have them in my life.

I know that I have so much more, and from now on I will do my best to reflect on that rather than get stuck on what I think I need or want. I am lucky, and I should be more thankful for that.

So here is the recipe for peanutbutter pie. Reflect on what you have while making it, then share it with the people that you love. Don't wait until tomorrow because tomorrow may be too late.

Peanutbutter Pie
Serves  12
8 ounces GF chocolate cookies - I used a package of Mi-Del chocolate sandwich cookies
4 tablespoons butter, melted
1/2 cup (plus some) chocolate chips - I used Hershey's Special Dark. Yum!
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir to mix well.  Press mixture into the bottom and 1-inch up the sides of a pie pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use. 

Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract, and lemon juice. Increase speed and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the peanutbutter filling mixture.  Fold in the remaining whipped cream (try not to get impatient like I do).  Pour the filling into the pie pan crust.  Drizzle extra melted chocolate on top (optional) and sprinkle with extra nuts (optional), and refrigerate for three hours or overnight before serving.

Share a piece with someone you love, you won't regret it. There is way too much pie to eat yourself.

Oopsie

While I've found a couple of breads that I'm very happy with, I have yet to find any hamburger buns. I'm fine with eating a bunless hamburger most of the time, but sometimes you just want to pick it up instead of eating with a fork and knife, which is why a bun is so important.

My husband was looking around for a low carb option for himself and found a recipe for Oopsie Rolls, which are low carb and gluten free.

3 large eggs, seperated
1 packet of Splenda
dash of salt
pinch cream of tartar
3 oz cream cheese, softened

Oopsie roll, fresh out of the oven

And add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients.

In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture).

Using a spatula, gradually fold the egg yolk mixture into the white mixture. Make sure you don't break down the whites.

Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake for about 30 minutes. Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag.

The finished product.

We didn't allow them to cool over night as we've read is recommended.

The texture was slightly chewy and did not taste like it was supposed to be an imitation of a bread product.

They held up very well to the burger patty and to the condiments.

We will definitely be making these again soon, and this time we'll experiment with adding different herbs and seasonings to the mix. I'd love to make Italian seasoned ones that I can serve as garlic "bread."