Peanut Butter Chocolate Mini Pies

These are delicious and so perfect for a single serving and are almost no bake! 


Graham Cracker Crust: 

-3/4 cup graham cracker crumbs 

– 3 tbsp. melted butter 

– 1 tbsp. Brown sugar 

– 2 tbsp. Toffee chocolate pieces 

Peanut Butter Filling: 

– 1 cup heavy whipping cream 

– 6 oz. cream cheese, softened 

– 1 cup creamy peanut butter 

– 1 cup powdered sugar 

– 1/2 cup toffee and chocolate pieces 

– 2 tsp. vanilla extract 

– 1/4 tsp. salt 

Chocolate Ganache: 

– 1/2 cup chocolate chips 

– 1/2 cup heavy whipping cream 


Preheat oven to 350F. Like a muffin tin with cupcake liners. 

In a small bowl, combine the graham cracker crumbs, butter, brown sugar, and toffee chocolate pieces. Stir to combine and distribute the crumb minute evenly between the cupcake liners. Bake for 5 minutes in the preheated oven and remove to cool. 

Add heavy cream to the bowl of your stand mixer and beat until stiff peaks form. Remove the whipped cream to a separate bowl and set aside. 

Add the cream cheese and peanut butter to the stand mixer (you don’t even have to clean it) and beat until smooth. Add the powdered sugar, toffee pieces, vanilla, and salt and beat until combined (the mixture will be very thick). Gently fold the whipped cream into the peanut butter mixture and stir until completely incorporated with a spatula. 

Spoon peanut butter filling into the muffin tins and fill them to the very top. Pop the muffin tin into the freezer and freeze for at least an hour. 

To make the ganache, simply put the chocolate chips into a small, microwaveable bowl and add the heavy cream. Microwave for 30 seconds and stir until completely melted and combined. You may need to microwave it again until the chips are melted. Allow to cool until barely warm. Spoon the chocolate ganache over each mini pie and spread over the entire cup. 

Garnish mini pies with more of the chocolate toffee pieces, and you can even do melted peanut butter and peanuts if you want. Freeze for 4 hours to set completely. They save in the freezer for up to 7 days. Allow a few minutes after removing them from the freezer to warm up and get a little soft. 


Easy Chicken Pot Pie

Hey Guys,
Here’s another recipe for chicken pot pie, I have a similar one on here but it’s a tad bit more involved. I’m usually not one to buy a lot of processed foods but I did take a few short cuts here. The other recipe I use is wonderful but it is quite time consuming with chopping up all the vegetables and making the crust. Absolutely delicious, but it’s a bit of work. This one uses a pre-made crust and a bag of frozen vegetables. Even with the “cheats” though it was still amazing! If you’re short on time, but still want to make a semi homemade pot pie, give this one a try! 🙂

– one box of pre-made crusts, one box usually contains two crusts
– 1/3 cup butter
– 1/2 cup diced onion
– 1/3 cup all-purpose flour
– 1/2 tsp. salt
– 1/4 tsp. pepper
– 1 3/4 cups chicken broth
– 1/2 cup milk
– 2 cups frozen mixed vegetables
– 2 boneless, skinless chicken breasts, cooked and diced


Begin by rolling out one of your crusts and placing it in a 9-inch pie pan. Set aside for later.
Melt the butter in a large frying pan and add the onion. Cook for about 2 minutes, stirring frequently until tender. Stir in flour, salt and pepper until incorporated, the mixture will be quite thick. Carefully add the milk and the broth to the pan, it will hiss and bubble up so just be cautious. Keep stirring until the mixture is thickened. Next, stir in the frozen vegetables and the diced chicken. Remove from the heat, and pour into your crust lined pie pan.
Roll out your second crust and carefully place it on top of the pie. Crimp the edges of the two crusts together and trim off any excess. Slice some slits in the top crust to allow the steam to escape.
Bake for about 35 minutes, but check it after about 20. If your crust edges are starting to look too dark, just place some foil around the edges to prevent excess browning.
Remove from the oven and allow to cool about 5-10 minutes before serving.

















Caramel Apple Pie

Happy (belated) Memorial Day everyone! I hope you all had a wonderful day spent with family and friends and good food, while remembering those who have fallen in the line of duty ❤
In honor of the weather starting to get hot and summer approaching I decided that an apple pie seems fitting and "American". Believe it or not, but this was actually my first apple pie that I've attempted! We ended up just staying home and bbq'ing hot dogs with our little family of three, so maybe it was a good thing that this was more of my practice pie. It was delicious and had amazing flavor, but the apples were just a tad crisp still and I think needed to be sliced smaller and maybe cooked for a bit longer in the oven. Next time, I'll tweek it a bit and I'm sure it will be perfect!
Please give this pie a try though, it's incredible!! 🙂


Pie Dough (please refer to the recipe, "perfect pie crust" on here. It's the best pie crust and is so versatile whether you're using it for sweet or savory pies! 🙂 Perfect Pie Crust | mariahsrustickitchen

Salted Caramel Sauce Ingredients:
– 1 cup granulated sugar
– 6 tbsp. salted butter, sliced in 1 tbsp. increments
– 1/2 cup heavy whipping cream
– 1 tsp. salt

Begin by placing your sugar into a medium saucepan. Turn the heat to medium-high and stir continuously for about 8-10 minutes. I know it will seem like the sugar isn't doing anything, but trust me, the heat is working its magic! The sugar will eventually start to get clumpy and soon turn into a thick, amber colored liquid. Keep stirring, until all the sugar is completely dissolved and transformed, and be careful not to burn it.
Carefully, add the chunks of butter to your liquid, the sugar will bubble up and hiss at you as you continue to add the butter, but keep going and just be a bit careful. Stir the butter completely into the caramel, about 2 minutes or so.
Slowly, drizzle the heavy cream into the mixture, this will also bubble up, so again, just be cautious.
Allow the caramel to boil for about a minute. It will rise in the pan as it boils.
Remove the pan from the heat and stir in the tsp. of salt, allow to cool. Once cooled, cover the caramel tightly and store for up to two weeks in the refrigerator. Warm caramel up for a few seconds before using in the pie.











That caramel sauce is so delicious and decadent, try and leave so e for the pie 😉

Pie Filling Ingredients:
– 2 tsp. lemon zest
– 1/4 cup lemon juice
– 6 large Granny Smith apples, peeled, cored, and sliced pretty thin and uniform
– 1/4 cup all-purpose flour
– 1/4 tsp. ground cloves
– 1/4 tsp. ground nutmeg
– 1 1/2 tsp. ground cinnamon
– 1/2 cup granulated sugar
– 1 egg beaten (I left this step out because I ran out of eggs, it’s optional since it’s just for the egg wash)
– coarse sugar for sprinkling (optional)

Preheat your oven to 400F.
Now, we’ll make the apple pie filling, place your sliced apples in a large bowl. To the bowl, add the lemon juice, and lemon zest and toss gently. In a small separate bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Add this mixture to the large bowl with the apples, and gently toss to combine. Set aside while you roll out the dough.
Roll out one of your dough balls and carefully place the dough in your pie dish. I used a deep pie dish and that worked well.
Fill the pie crust with the apples, there will be a lot of apples, but add them all, they will cook down once in the oven. Drizzle with 1/2 cup of your caramel sauce, reserving the rest for the topping.
Now, make the lattice cust. This was my first time doing a lattice crust and I didn’t do it correctly. I was still pretty happy with how it came out, it was more rustic looking than a perfect lattice crust, but I kind of like my pies more rustic 🙂
If you’ve never done a lattice top, like me, I would recommend googling it first to get the idea. I should have done this, but knew the basic concept so I thought I’d be ok.
If you just want to go for it, this is what I did. I rolled out my second dough ball, make sure you use quite a bit of flour so it doesn’t stick to your work surface. I used a pizza cutter and cut out 8 uniform strips of pie dough, then I laid the first four strips on the pie vertically and then laid the final four pie dough strips on the pie going horizontally. I weaved the strips over and under to make a “semi-lattice” crust. Like I said, I didn’t do it correctly, but next time I’ll do a bit more research and make the crust correctly.
If you’re using an egg wash, brush it on now and sprinkle with the coarse sugar.
Place your pie on a large baking sheet and bake in your preheated oven for 20 minutes. After the 20 minutes, bump the oven temperature down to 375F and bake for an additional 40-50 minutes. Check the pie after about 35 minutes, and if you notice the crust getting a bit too dark cover it with aluminum foil and continue cooking. When the time is up, do a toothpick test, to make sure that the crust is fully cooked. The apple pie filling will be happily bubbling away to signal it’s doneness.
Allow the pie to set and cool for about 4 hours before serving. Top with the rest of the warm caramel sauce to serve.
Enjoy this fun and yummy spin on the traditional apple pie!