Yesterday we found out the sex of baby #2. Of course I am not going to just tell you. I need to make some reveal desserts for friends and family first and then you will find out. It always seems to be such a big debate whether to find out or not? People who wait always say they want the surprise. Just because I want to find out at 20 weeks instead of 40 weeks doesn't mean I am not surprised when I find out. I like to spend those remaining 20 weeks, shopping, getting ready, thinking about names (another big debate in my house). One of the best things about finding out early is shopping for the post season deals, this can be especially true if you having a different sex than you already have.
If the sex is the same well that makes shopping harder to justify but not impossible. Babies clothes are just too cute so no matter what baby #2 is I will be doing some shopping in some form.
Today is March 14, stated differently, it is 3.14, stated another way it is Pi Day (if you remember your grade school math). Pi day means a day for making, baking and eating pies. A fellow blogger is getting married one year from today so a whole bunch of us have gotten together to bake all kinds of different pies; sweet pies, hand pies, mini pies and savory pies.
Check out my mini pies and all the deliciously wonderful pies from my blogging friends.
You can see all the amazing pie recipes being shared today by clicking the images below.
White Chocolate Peanut Butter Mini Pies
- 1 cup unbleached all purpose flour
- 4 tbsp cocoa powder
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 3/4 cup (6 oz) unsalted butter, frozen shredded
- 1 extra large egg, cold
- 2 tbsp cold milk
- 3/4 cup White Chocolate Peanut Butter
- 1 oz White Chocolate
- 1/2 cup Cream Cheese
- 1/2 (14oz) can sweetened condensed milk
- 1/2 tsp pure vanilla extract
- 1 cup frozen whipped topping, thawed
- Reese Peanut Butter Eggies
- In a large bowl combine flour, cocoa, sugar and salt.
- Add shredded butter and toss to combine with your fingers. Bringing together until it forms a coarse crumb.
- In a small bowl or measuring cup whisk together egg and milk
- Stir in egg/milk mixture with a fork and bring together as much as possible, then use your hands to bring together and form a disc.
- Cover with saran wrap and place in the fridge to chill for about 2 hours.
- Remove from oven about 20 minutes before use.
- Preheat oven to 350F. On a lightly floured surface roll out dough cutting circles large enough to fill a large muffin tin completely up the sides as the dough will shrink.
- Bake for 13-15 minutes, remove from oven and let cool completely
- While the dough is cooling make the filling. Over a double boiler, melt the white chocolate.
- In a large bowl or mixer bowl beat cream cheese until smooth. Add white chocolate peanut butter and white chocolate to the cream cheese and beat to combine.
- Add vanilla and condensed milk and beat to combine.
- Fold in thawed whipped topping until completely combined.
- Place into a large piping bag and pipe into each shell. Chill for several hours before serving. Top with Reese egg.