Dear Friends,
Today I am hungry...probably because I ate unwell this weekend and now my stomach thinks I need oodles of fat and sugar to be full. I am thwarting this desire by 1) running outside in the sunshine (meant going to work at 7am) and 2) eating a huge amount of fiber-rich, low calorie foods. I just sauteed a big batch of cole slaw mix with a tidge of olive oil and lots of sriracha sauce and ate it all. Nothing like half a cabbage to make one feel full and beautiful :-)
On another note, I interviewed a potential summer intern this afternoon and it was fabulous. Sometimes I get so far removed from the teaching/mentoring side of my profession that I forget how much I love it. It helps that she was adorable! Days like today reinvigorate me to move towards actually being a professor and enjoying my time with students.
I think that's it for now. I should probably go dedicate a million years to getting through my eHarmony profiles.
Love you guys!
Amber
P.S. Grateful for my amazing life! Teaching, mentoring, being taught, my Mom, my Brother, my nephews, my Daddy, my friends.
Oh sweet heavens! Yes please :-)
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
Topping
1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt
Directions:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
- Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.