Cream Cheese Pie

I found this Paula Deen recipe for Cherry Cream Cheese Pie a few months ago and it turned out amazing (from Paula Deen, would you expect anything less?!). So, I thought I would make it again, but with a little twist for the Fourth of July. Simply trade the cherry pie filling for fresh berries, and you will get a fresh, delicious summer treat.

Here is Paula's recipe, just slightly modified:

Ingredients

1 (8 ounce) package light cream cheese, at room temperature

1 (14 ounce) can light sweetened condensed milk

1/2 cup fresh lemon juice (fresh is very important)

1 teaspoon vanilla extract

1 (9-inch) graham cracker pie crust

2 cups chopped berries -- strawberries, blueberries

Directions

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the berries just before serving.

Chocolate Peanut Butter Cups

I am currently reading Jonathan Safran Foer's book Eating Animals and as a result, am trying to eat healthier foods. I am also trying recipes that are vegetarian {for the first time, at least with that type of cooking specifically in mind}.

While reading Eating Animals, I came across this book at Barne's and Noble and then saw Alicia Silverstone on Oprah talking about her recipes. Oprah liked a lot of the food that came from Alicia's recipes, so I figured if SHE liked the food, then I can at least give it a try! Alicia's book is about vegan cooking and eating healthier while helping our planet. I skimmed through it and it looks very interesting.

My first recipe to attempt this weekend will be her Chocolate Peanut Butter Cups. Here is the recipe in case you want to try them with me! I will post my results {and opinions about the finished product} next week.

Oh, and HAPPY ST. PATRICK'S DAY!

 SERVINGS - 12

INGREDIENTS

1/2 cup Earth Balance butter

3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)

3/4 cup graham cracker crumbs or 10 graham cracker squares

1/4 cup maple sugar or other granulated sweetener

1 cup grain-sweetened, nondairy chocolate or carob chips

1/4 cup soy, rice, or nut milk

1/4 cup chopped pecans, almonds, or peanuts

PREPARATION

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

2. Melt the butter in a small saucepan over medium heat.

3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.

4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.

6. Spoon the chocolate evenly over the peanut butter mixture.

7. Top with chopped nuts.

8. Place in the refrigerator to set for at least 2 hours before serving.

Excerpted from The Kind Diet by Alicia Silverstone (2009, Rodale). All rights reserved. See more of Alicia Silverstone's vegan recipes