Weekending: NYC, Zoo, and Peanut Butter Pie!

I officially need coffee.

And a nap ;)

We had a crazy, fun, and busy weekend!  

Friday, John took off work, and we hopped on an early train into NYC for the day.

Our good friends, Katie and Russell were in town for a wedding, and we had so much exploring NYC with them:

Pit stop for a delicious lunch at the "Rouge Tomate" food truck in Central Park

Andrew's first Carousel ride in the park!

Lunch break for Andrew!

Love my little fam ;)

Then we were off to the Central Park Zoo!

It was wonderful - I highly recommend it!

After a full day, we decided to dine al fresco at Dos Caminos  

(via)

We LOVED the guacamole and platter of tacos - delish!

Saturday, needless to say, we slept in...

 Andrew helped John with chores around the house ;)

Then we headed out to lunch with my cousin's family, 

(wearing all the summer clothes I can before Fall comes!)

watched some soccer, 

and let the kids play together.  They had so much fun ;) 

Sunday, we had church and then went over to John's coworker's house for lunch. 

I was asked to bring dessert, and I decided to try this recipe out....

Peanut Butter Cookie Pie

y'all - it was SO yummy!  (I may or may not have had a slice for breakfast this morning - eek!)

If you like peanut butter, cookies, or chocolate (preferably all three at the same time), then you must make this.  It is suuuuuper easy and quick too, which is always a plus.

YIELD: one 9-inch pie, 8 to 10 servings

 

PREP TIME: 5 minutes

COOK TIME: about 26 minutes

 

TOTAL TIME: about 1 hour, for cooling

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
about 2/3 cup Peanut Butter M&Ms

DIRECTIONS:

1. Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; don't overmix.
5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
6. Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.
7. Evenly insert the M&Ms into the batter, pushing them down to anchor.
8. Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter.  If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).

Hope y'all all had a deliciously sweet and fun weekend too!

Linking up with Biana and Leeann!