It is fitting as I love that movie. If you haven’t seen it, rent it. I can’t explain it all here. My husband says I have a sixth sense that allows me to know when and where it is on TV at any time. If it were for some reason on the Weather channel at noon on Tuesday I would somehow be there to watch it. It also does not matter how far the movie is along when I turn it on. I WILL cry at the hospital scenes. Now that I have two boys it is practically unbearable.
The whole underlying theme of the movie is how life does not always lead where you think it will (did Emma really plan to end up in Iowa with Flap?). So, here is my unexpected peanut butter pretzel mini-pies (that sort of turned out more like a cheesecake – but don’t tell anyone). I had left over chocolate peanut butter cookie dough in the freezer from the blueberry ice cream TWD awhile back. I had some cream cheese and peanut butter pretzels. Left over caramel from this week’s TWD and voila!
Well, the “pies” took the theme of the movie and ran with it. The cream cheese puffed and burnt. I wanted a thicker layer of caramel to make it more “pie” like but oh well. Some of the cookie crust burnt a little, too. I was shaking my head at the poor little things thinking how can I post these to be compared with everyone else’s? then it hit me. I am Emma at the New York lunch with Patsy and her friends. Keep that in mind when you are comparing.
The good news: I really liked the taste. I congratulated myself on the automatic portion control of the muffin size pies. Then I ate two in 6 seconds. With a little tweaking, it could be even better!
Maida Heatter’s peanut butter chocolate cookies (about 1/4 of a batch for 6 mini pies)
Filling: (I had a little extra…)
4 oz cream cheese (room temp.)
¼ c. sugar
¼ tsp vanilla
handful of peanut butter covered pretzels (broken)
Left over Dorie Greenspan caramel sauce
1. Preheat oven to 325 degrees and prepare muffin pan. (I baked mine at 350 and I think a lower temp would be better).
2. Prepare cookie dough and press into six muffin cups.
3. Beat cream cheese until soft. Add sugar and salt and beat to combine. Add egg and vanilla. Mix well. Stir in broken pretzels. Pour batter into muffin cups.
4. Bake for about 25-30 minutes. Check early if you get nervous.
5. Cool to room temperature. Drizzle or pour carmel sauce over the top and chill overnight.