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Peanut Butter Pie


Peanut Butter Pie Recipe
Here's my american recipe, at the end I'll tell you how I modified it to do it here in Lyon. I used www.onlineconversion.com to do the conversions. If you have the american measurements though suggest you use those instead, since volume to weight conversions are not an exact science when you don't know the exact mass of what you're converting.

Chocolate Cookie Crumb Crust

2 Cups cookie crumbs 50cl
¼ Cup sugar 50g
½ Cup butter, melted 113g

Blend cookie crumbs and sugar.
Add melted butter, stir.
Press into pie mold, refrigerate while preparing the filling.

Peanut Butter Filling

1 Cup peanut butter 258g
1 “8 ounce”  brick cream cheese 226g
1 Cup sugar 200g
1 Tbsp vanilla 1 cuillère à soupe
2 Tbsp butter (optional) 28g
Blend together well, then add
1 “8 ounce” container of cool whip 226g or 90cl
Pour into crust and refrigerate over night.
Add chocolate shavings if you wish.

Serve cold, or it will not be firm enough to cut.  For my last potluck I put it in the freezer overnight, so it would still be cold come desert time.


OK.....
So there are four main ingredient issues for making this recipe here in Lyon: the cream cheese, the peanut butter, the cool whip, and the cookie crumbs.

For the Cream cheese, if you don't use Philadelphia, or don't want to pay an arm and a leg for it, there are three french equivalents for cream cheese: the brand name St. Môret, or the generic, “Fromage à tartiner”, and now there is also the “Elle et Vire” brand version of cream cheese called “fromage crème”. I usually get the generic. You have to be a little careful since some of the generics can be a little less consistent than Philadelphia cream cheese. I used a DIA generic brand this year and it turned out fine, just make sure you drain off all the extra liquid.   It was 300g for less than 2 euros.

For the Peanut butter... Lots of places have peanut butter, the only thing is that it is expensive. I like to get my peanut butter from Paris Store, a huge asian supermarket in Vénissieux of all things, the PSP brand Pâte d'Arachide, creamy peanut butter. It's the best deal on peanut butter. It tastes just as good as a brand name peanut butter but costs less than 4 euros for 510g. Usually it costs almost 5 euros for one of those 340g Skippy jars.

For the Cool whip... I've never seen cool whip here, but that's okay with me since I'd rather make my own whip cream anyway. In the US, you just pick up the little carton that says whipping cream, get it really cold, add some powdered sugar if you'd like, and beat it with the beaters until it's whipped, and voila! Only problem is that it doesn't work with the liquid creams you can get here, due to the lower fat content. Heavy whipping cream has 38% fat content, whipping cream has 35%. Crème liquide here, that says its for crème chantilly, or crème fouettée, is only 30% and it won't make a whipped cream that stands up enough not to turn your cream pie totally soupy. I've seen some that are 32%, and get excited, but that still doesn't work.  They also have a thing called “fixe chantilly” (whipped cream stabilizer), that doesn't work either! So I have finally broken down and just get a can of whipped topping. If you can find one with the fat content on the can you'll see that it has a higher fat content. (Darn them! Where did they get that?) To be honest, I don't measure it out, I just eyed it to look like about the right amount.

For the Cookie crumb crust… I use to use “Palets bretons, pur beurre-au chocolat”, from DIA. They come with 8 cookies in a package and it took me about two and a half packages. I found that I was able to crumble these cookies with my fingers, and that made it really easy. However, these handy little cookies use to cost only 0,77€ three years ago and now they're 2,88€.  Since I could think of any possible justification for a 275% price increase, and I hate getting ripped off, this year I just got the cheapest entirely chocolate cookie I could find and blended them in the food processor. They were called “American Cookie”. (So not american, but oh well.) I used two packages and had a little to spare.

by Dori, 24 November 2014


New French Cake Decorating Store - SCRAPCOOKING®

You can find some of their products at various stores around Lyon, but now they have a boutique that carries their whole line of products.  They also have an english version of their website.  You can find them downtown at:

SCRAPCOOKING®
4 rue de Brest
69002, Lyon

Photo from Scrapcooking website

Post by Dori 

18 Sept 2014



Green Tea Ice Cream

A while back, after having some chicken katsu curry, I had this craving for green tea ice cream.  I use to be able to get it at some the asian restaurants I went to when I was living in Portland, Oregon.  Finally I came across it here this summer, right in the middle of Vieux Lyon, at:

Terre adélice
1, place de la Baleine
69005, Lyon

I can't say enough about how good their ice cream is. Over half of their flavors are organic.  They buy as much of their products locally as possible, and use natural ingredients.

Post by Dori       12 Sept. 2014




Banana Vanilla Wafer Pudding



I had never really paid any attention to those little cookies called "langues de chat", until the other day when I was offered some with my coffee.  All of the sudden I realized that they taste almost exactly like a Nilla Wafer.  Put two of them together and you can hardly tell the difference.  I had to make some banana vanilla wafer pudding.  I didn't have a pretty dish to put it in, but that didn't stop me.  The pudding turned out really great.  It reminds me of desert at grandma's house after one of her nice chicken dinners.      


Post by Dori 8 July 2014

Burger King is coming to Lyon

Burger King is opening a restaurant at Confluence on the ground floor, sometime before the end of the year.  They haven't announced when, but they are taking applications.    

by Dori
6 July 2014

Buttercup Bakery and Tea Room



A friend of mine, who is a pastry chef, brought me here some time ago.  I was afraid.  I'd been to so many of these places and always left dissatisfied, if not with the frosting then with the dryness of the cake.  I was standing there agonizing about whether or not to take the risk of one more carrot cake regret when she assured me that I would not be disappointed!

The carrot cake is wonderful.  The cupcakes are moist with a frosting that is not exceedingly sweet, but pleasantly so.  The pecan pie is amazingly authentic.  Everything I've had here, whether savory or sweet, was of excellent quality and made from scratch.

Starting in spring they have been serving homemade refreshments: Lemonade, Rhubarbade, Rasberryade, and Ice Tea.  That is in addition to the myriad teas they have on a regular basis.  They have a charming cupcake decor and outdoor seating.  Truly, if you are looking for a place to have a dainty treat, or a delightful lunch, there is no better place for it in Lyon than at Buttercup.

Buttercup Bakery and Tea Room
59 Montée de la Grande Côte
69001, Lyon
04 72 27 80 22




Post by Dori
10 Jan 2014



Hershey's Chocolate and Strawberry Syrup, Campbell's Cream of Mushroom Soup, Cherry and Diet 7-Up




Grocery stores occasionally have products that they try out for a while.  Sometimes they stay on the shelves and sometimes they never come back.  Right now the Monoprix in the Croix Rousse  has both Chocolate and Strawberry Hershey's Syrups, and a few cans of Campbell's Cream of Mushroom soup. The Monoprix at Cordeliers has Cherry, Diet, and regular 7-Up, they also have a deal for half the price on the second bottle.




Post by Dori, 1 May 2014

Spring Baking

Image from http://www.thecupcakeoven.co.uk/page22.htm


Does the coming Easter weekend have you in the mood to do a cake or cupcakes?  
It's becoming easier to find cake, and cupcake, baking and decorating supplies.  







TATI downtown has just remodeled, and all the cooking wares are now upstairs.  Tati in terms of quality is about equivalent to Walmart.  Occasionally it has deals that are worth taking advantage of.  For example, right now they have plastic glasses.  I like having them for everyday use because they are a lot harder to break than actual glasses, which is really handy if you have little ones, or big ones prone to dropping things.  They also have a cake decorating section right now, not a regular thing there, and popsicle molds.  The display has a cake turntable and fondant cutters.



KITCHEN BAZAAR is a new kitchen supply store downtown at 2 Rue des Forces, 62002. 
It's on the higher end of the quality scale, but well worth what you pay for it.  I recently bought a new metal spatula there to replace one I had brought from the states.  My husband broke the metal part in two while scraping something with it!  It was a nice wide and long spatula that I used for flipping pancakes, among other things.  I was pulling my hair out trying to find another one like it here.  I was able to find a comparable one of good quality at the Kitchen Bazaar.  If you get on their mailing list, then you get invitations to all of their events.   

I was surprised to see that they have the most complete baking and decorating supply section I've seen here.  Starting with:  molds for cakes, cake pops, popsicles, the correct size for cupcakes or muffins, with their paper baking cups, specialty molds and cookie cutters.  They also have decorating tips, pre made fondant, sugar paste molds and rollers.  I liked their spiderman and pirate candles, and the edible stickers and markers.  I was particularly taken with the natural flavorings, over 25 of them, and food colorings, including powders, gels, and spray on gold or silver.  

Kitchen Bazaar is also the only place I've ever seen a non stick cooking spray, called Ouragan, made by the Ancel brand.  It was a little spendy, but considering that it's big enough to last all year if you're a fan of non stick spray like Pam, then it would probably be worth it.      





Post by Dori, 13 April 2014




 

"El Tex Mex" - Goes Out of Business


I was walking down the street the other day and saw a big "For Sale at Auction" sign over the doors of El Tex Mex on 3 rue Pizay, 69001.  I had never eaten there myself, but I know some americans liked to go there for the Margaritas.  Apparently the auction is to be held on the 25th at 11:30.  If no buyers make an offer on the entire establishment, then they will proceed to liquidate all of it's assets by auctioning off all of it's restaurant materials.


Anyone have any ideas on where else to go for a Margarita?  

 Post by Dori
11 April 2014