No Bake Peanut Butter Pie

It was Sunday afternoon and I was craving peanut-butter and chocolate  (I’m in Ohio–we loveee our Buckeye treats!). I knew I had to create something right then and there. But the temperatures were climbing up and I didn’t feel like starting up my oven. So I had an idea…a no bake peanut butter pie!


It’s peanut butter chocolate time!

This peanut butter pie is simple, and yet it’s so decadent.There’s no cream cheese or cool whip to take away from the peanut butter, which is fine by me! I deem it the perfect summer, or heck any time, treat.


I’m sure that you can make a much prettier pie than mine, but I had a lot of fun whipping this up. I added chopped up Reeses on top, but you can certainly keep it plain or even drizzle chocolate sauce to make it extra fancy.

No Bake Peanut Butter Pie                                                                            Yields 8 servings


For the Crust:

  • 1 1/2 cups chocolate graham cracker crumbs
  • 6 tbsp melted butter
  • 1/4 cup white sugar

For the Filling:

  • 1 1/2 cups of creamy peanut butter–natural is fine
  • 8 tbsp of softened butter
  • 1 cup powdered sugar

For Topping (optional):

  • 1 1/2 -2 cups chopped Reeses
  • Chocolate syrup or hot fudge
  • Whipped Cream, for serving


  1. For Crust: Melt butter in the microwave for 20 seconds. Let cool for 2-4 minutes.
  2. Using a food processor, finely grind the chocolate graham crackers into crumbs until you get 1 1/2 cups. Place in a medium sized bowl. Add the melted butter and sugar. Stir until combined. It should resemble and feel like black sand. Once all combined, press the crust onto a pie pan, covering the bottom and all sides. Place pie crust in the freezer for 10 minutes while you make the filling.
  3. For the Filling: Using a stand mixer add softened butter, peanut butter and powdered sugar and beat on low until smooth and creamy. Once all smooth, take out the pie pan from the freezer and spoon the pie filling on top of the crust. Add chopped Reeses on top of the filling, if you’d like an added crunch to the pie. Place pie back in the freezer for up to 3 hours.
  4. When ready to devour, take pie from the freezer and place pie on the counter for 10 minutes to slightly thaw. Serve with whipped cream. Enjoy!






Peanut Butter Stuffed Chocolate Cookies

If you like the flavor combination of peanut butter and chocolate, then this recipe is a must try. I chose to make this because I wanted a peanut butter cookie, but I wanted something original. I thought why not whip up some peanut butter filling and stuff it into a chocolate cookie, because that seemed to be a good idea for my Sunday afternoon sweet tooth. Turns out it was. The cookie is chocolatey and the peanut butter filling is sweet, but still has that peanut buttery taste that is deliciously nutty.

Take it from me, a person who loves cookies, that these are worth trying.


Cookie Time!

Peanut Butter Stuffed Chocolate Cookies                               Makes 2 dozen cookies


For the Cookie:

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I suggest Hershey’s)
  • 1/2 tsp baking soda
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup butter or margarine, softened
  • 1/4 cup peanut butter
  • 1 tsp vanilla extract
  • 1 egg plus 1 egg yolk

For the Filling:

  • 3/4 cup peanut butter
  • 1/2 powdered sugar


  1. Filling: combine peanut butter and powdered sugar in a medium sized bowl. When well combined, place the filling in the fridge. It will be easier to handle if chilled.
  2. Cookie dough: Using a stand mixer cream together the sugars, butter, and peanut butter until light and airy. Add in egg and egg yolk with vanilla, beat until combined. Gently mix in flour, cocoa powder, and baking soda until all incorporated.
  3. Preheat oven to 375 degrees. While the oven is heating up, lay out a long sheet of wax paper on a flat surface.
  4. Take the peanut butter filling out of the fridge. Roll the filling into 20-25 equally sized balls. If you want them smaller or bigger, then go ahead! Just remember to adjust the baking time as needed.
  5. Now to assemble the cookie: take a heaping tablespoon sized ball of chocolate cookie dough and flatten it on your palm. Place the peanut butter filling ball in the middle of the dough and cover the ball with the dough. Place on a parchment paper lined cookie sheet (you might need two for this recipe, depends one the number of cookies you are making). Repeat.
  6. Once cookies are all assembled, place cookie sheets in the oven for 8-10 minutes. Cookies should be set and look slightly cracked on top when they are done.
  7. Let cool for 5 minutes, then transfer cookies to a plate and enjoy!


Andes Brownies with Mint Frosting

Alright sometimes we all need a brownie, am I right? Well this recipe is certainly appropriate for any brownie craving. Except it might be a little too good because simply one brownie from this batch will not do; you’ll probably end up eating it all.

By yourself.

Like I did.

But it’s o.k. because chocolate is good for you, right?


Anyways, this brownie recipe is a simple one to follow and it’s enhanced with delicious Andes mints mixed in. Top it off with a quick mint buttercream frosting and you’ve got one knock out dessert!

Please excuse my poor frosting job, I’m still learning on my recipe presentation. The taste is there though, and it is fantastic.


Get in my Belly!

Andes Brownies with Mint Frosting                                                                     Makes 16 bars


For the Brownies:

  • 1 1/2 cups white sugar
  • 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 3 eggs
  • 3/4 cups melted butter
  • 1 package of Andes mints (28 pieces), chopped

For the Mint Frosting (adapted from Sally’s Baking Addiction*):

  • 1/4 cup of unsalted butter, softened
  • 2 cups of powdered sugar
  • 3-4 drops green food coloring
  • 1/4 tsp of mint extract
  • 1 tsp of vanilla extract
  • 1 tbsp of half and half or milk (your preference)


  1. Brownies–Preheat oven to 325 degrees and coat a 8X8 (or 9X9) square baking pan with cooking spray. You may also grease with butter or line with parchment paper if you prefer.
  2. Chop up Andes mints and melt butter, allow to cool a few minutes while you’re chopping the chocolate (yay multi-tasking!)
  3. With a stand mix or or by hand with a wooden spoon, combine sugar, flour, cocoa, eggs, and melted butter and mix until all are wet (DO NOT OVER MIX). Stir in chopped Andes mints.
  4. Pour mixed batter in the baking pan and bake for 27-32 minutes.
  5. The brownies are done when the edges pull away from the dish and a fork comes out mostly clean. Remove from oven and place on counter.
  6. Allow to cool to room temperature for the next step. This should take between 10-20 minutes. You can always cheat and stick the pan in the fridge for a few minutes!
  7. Frosting– In a stand mixer, beat the butter until it is smooth and creamy (about 1 minute). Beat in the powdered sugar, 1/2 cup at a time, until well combined. Incorporate the green food coloring  On medium high speed, beat in the mint and vanilla extracts until frosting is smooth.Add milk or half and half if mixture isn’t at desired consistency.
  8. Once brownies are completely cooled, frost the them with a spatula and cut into 16 squares (or 8 big squares if you’re adventurous!). Dig in and enjoy!



Chicken with Mushrooms

Okay so this recipe has Arianna’s three C’s of cooking (that I made up, these rules don’t actually exist). All recipes should be:

  • Clear
  • Creative
  • Completely delicious

If you come across a recipe with the three C’s, then you’re in for a delicious ride. Before I go into this recipe you might ask, why the heck are clear and creative listed as rules for a great recipe?

Well, it’s simple. Recipes should be clear; not literally transparent, but clear in regards to how they’re laid out. An ineffective recipe will not have easy instructions to follow and the end will end up being a DISASTER.

Anyways, back to the food…

This dish is a one pot meal and super easy to make; the moist juicy chicken really compliments the tender mushrooms. It’s one of my go to weekday meals. Try it for yourself!

Below is a step by step process of how to make Chicken with Mushrooms:


Step One: Gather ingredients

For this recipe bone-in chicken thighs are the best choice. They have a great meaty taste that holds up well with the mushrooms.

Once all the ingredients are gathered, it’s time to start cooking! Set your oven at 400 degrees F and heat a skillet over medium-high heat with oil. Season the chicken thighs with salt and pepper and add them to your heated skillet.



Step Two:Season and Brown that Poultry!

Let the chicken brown for 5 minutes on each side, skin side down first. Add sliced mushrooms once the chicken is flipped.


Step Three: Put the Chicken into the Oven

Once the chicken has been browned on each side for 5 minutes, add the skillet to the preheated oven for 19-21 minutes, until the chicken has reached 165 degrees internal temperature.




Step Four: Chicken is Ready!

Once the chicken is cooked through, transfer to an aluminum “tent” to keep the chicken warm while the mushroom sauce is being prepared.


Chicken “Tent”

Step Five: Add minced garlic, water, and a splash of balsamic vinegar to the mushrooms to make a sauce to add on top of your chicken.


Step Six: Create the Mushroom Sauce

Let the sauce simmer for about 3-5 minutes, until thickened. Add butter during the 30 seconds and stir constantly.  Add juices from your chicken tent for extra flavor in your sauce.


Step Seven: Enjoy!

Chicken with Mushrooms                                                                                  Serves 4


  • 2-2.5lbs of bone-in chicken thighs
  • 8 oz of white mushrooms, sliced
  • salt and pepper to taste
  • 3 garlic cloves, minced
  • 1.5 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tbsp of balsamic vinegar
  • 1/2 cup of water


  1. Preheat oven to 400 degrees.
  2. In a medium sized skillet, place on stove top and heat up oil at a medium high heat.While the skillet is heating up, season the chicken with salt and pepper.
  3. Once skillet is ready, place seasoned chicken skin side down for five minutes to brown. Then flip chicken over, adding sliced mushrooms, to brown for an additional five minutes.
  4. Remove from the stove top and transfer to preheated oven.
  5. Cook for 19-21 minutes until juices run clear and the chicken reaches an internal temperature of 165 degrees.
  6. Remove from oven and place the skillet back on the stove top. (Be careful not to burn your hands! Remember the skillet was in the oven!)
  7. Remove chicken from the skillet and place in an aluminum foil tent to keep warm.
  8. Add minced garlic, water, and balsamic vinegar to the mushrooms. Cook for 3-5 minutes, stirring constantly, until the sauce thickens slightly. Add butter and cook for an additional 30 seconds.
  9. Turn off stove top.
  10. Take the aluminum foil tent and pour the chicken juices, which have accumulated in the tent, into the sauce.
  11. Stir until the juices and butter have combined.
  12. The sauce is ready to go atop your chicken! Enjoy!

A New Adventure


My name is Arianna and I love food.

I spend my free time looking at recipes and restaurant reviews. I enjoy trying new things and having fun tasting various cuisines. A couple of days ago a lightbulb went off and I decided to start a blog! I figured since I already talk about food enough and love writing, that I might as well put my passion out there. This blog is not meant to show off any mad pastry skills or how to be culinary master; this is a blog from the perspective of an amateur home cook and baker who likes to be adventurous. I will happily share with you my messes, my mistakes, my victories, and my journey into the world of tasty delights. Feel free to comment and share tips and tricks with me so that we can all learn together on becoming rulers of the kitchen!

Thank you for embarking on this journey with me.

Till the cookie crumbles,