PB Day 22 - Is there a Pie in the house?

I'm obsessed with bowls.

Not like cereal bowls, but like bowls made out of food.
Like this post from Bakerella, who details how to make chocolate balloon bowls, which seem to be just this side of incredibly awesome.

I'm also kind of obssessed with all things little.

I don't know why, I usually make everything big. Recently, though, I've been appreciating the little things in life.

And last night I started thinking about little pies. Can I make a little bitty peanut butter pie?

Well, duh.

Start with a cream cheese pastry: 4 oz cream cheese, 1/2 cup butter...Cream together, then add 1 cup flour...Mix that and you get this awesome dough:
Separate the dough into 24 pieces and put into a mini muffin pan...

Press the dough up the sides of the cavities...making like a little cup
And repeat. Here's the part that takes forever in Amy's world...

Bake this at 350...
Meanwhile, let's mix 1/2 cup peanut butter, 1/2 cup powdered sugar, 4 oz cream cheese...
Add a little (1/4 cup?) milk to thin it out...

And put it in a pastry bag.

Amy, I don't have a pastry bag. I'm not a hot-shot bakery chick. Are you trying to make me feel inferior?

Heck, no! Just use a zip bag and push it into the corner.
I baked these about 12 minutes. I got to yakity-yakking on the phone with my mother-in-law...they're just lightly browned...
Some puffed up a little, I just pushed the cup shape back down with a spoon...
And filled with the peanut butter filling...
Then I scrounged the fridge and found some whipping cream and maraschino cherries...

And some chocolate kisses...
And put them on a platter...what is this? Are we going somewhere?


Negative, Ghost Rider. We're staying home.

And I'm sitting these on the table next to my chair while I watch a Project Runway Marathon.


So don't bother me. Me and my peanut butter pie bites need some alone time.

And go make your own.

Peanut Butter Pie Bites

For the crust:
4oz cream cheese
1 stick butter
1 cup flour.

Cream the butter and cream cheese. Add flour, mix until combined. Separate the dough into 24 pieces, place pieces in a mini muffin pan. Press the dough into and up the sides of each muffin cavity. Bake at 350 for 12-15 minutes, or until lightly browned. Remove and allow to cool.

For the filling:
1/2 cup peanut butter
1/2 cup powdered sugar
4 oz cream cheese

Meanwhile, mix together peanut butter, powdered sugar, cream cheese. Add milk to thin. Place filling into a zip bag or pastry bag, snip the end.

Fill each of the pastry cups with filling. Top with whipping cream, and desired toppings such as peanut butter cups, chocolate drops, cherries, etc.

Eat.
Eat them.
Eat them now.

Maybe I'll go try those chocolate balloon cups next...