I am once again amazed by the support and love of the food blogging community as so many have gone out of their way today to honor one last wish of fellow blogger Jennifer Perillo of In Jennie’s Kitchen. Her husband Mikey passed away suddenly this week and, although many cannot begin to imagine the pain that she is going through, we have dropped everything for the time being to fulfill her wish and help refill her heart. Her wish was simple – to bake Mikey’s favorite peanut butter pie today, the day of his memorial service, and share it with the ones we love. Such a beautiful request to honor her late husband and remind us all to not take our loved ones for granted.
I had so much to say this afternoon after spending time in the kitchen reflecting, yet suddenly find myself at a loss for words. Thankfully, what needs to be said has been said a thousand times over by the incredible community of food bloggers – you can find lists of these posts here and here. I am so grateful to be a part of a community that bands together when one is in need and my heart remains with Jennie and her girls during these unfortunate times.
I made a few modifications to the construction of the peanut butter pie, but the original recipe can be found on In Jennie’s Kitchen. I did keep the peanut butter filling exactly the same and I can tell you that I have no doubt why this was Mikey’s favorite. It was so light and fluffy and if you really want to show someone that you love them, let them lick the bowl.
Peanut Butter Pie Cupcakes for Mikey
Inspired by Jennifer Perillo; makes 18 cupcakesIngredients:
8 ounces chocolate cookies
4 tablespoons butter, melted
1 jar dulce de leche
1 banana, thinly sliced
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 juicePreparation:
Prepare muffin tins with 18 cupcake liners. Using a food processor, pulse the cookies until you have fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and mix well. Press mixture into the bottom of 18 cupcake liners.Spoon approximately one teaspoon of dulce de leche on top of each cookie crust. Place a single layer of bananas over the dulce de leche.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer 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 to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Scoop mixture into each cup, filling just below the top. Lightly tap baking pans onto counter to distribute evenly and refrigerate for three hours or overnight before serving. Top with whipped cream and chocolate sprinkles if desired.
Tonight, I’ll give Zach and Gabby an extra hug and think about my family while we share Mikey’s favorite dessert. I’ll be thinking about Mom, Mommom, Poppop, Boo, Ellen and Grandma Ginger; regardless of distance, I love you more and more each day.
Won’t you join us in supporting Jennifer Perillo by savoring a bite of Mikey’s favorite pie and cherishing the ones you love this weekend? Together we can fill her heart with love and support {and peanut butter pie} when she needs it the most.