I've been to LA. I've been to New York. I've been to Miami, albeit briefly. I have been to San Francisco many, many times. If I were to visit an American pal for Thanksgiving this is what I would take. Though I doubt it'd stay frozen what with the long transatlantic flight.
If you're less of a reader and more of a watcher, there's a video of this recipe on my youtube channel and also over at Scoff Food.
Ingredients:
230g Oreo biscuits
90g butter, melted
240mls double cream
240g full fat cream cheese
315g smooth peanut butter
150g soft light brown sugar
The seeds from 1 vanilla pod
100g dark chocolate, melted
3 Oreo biscuits to crumble over the top
Method:
Preheat the oven to 180C/gas mark 4. Blitz the Oeros in a food processor until they resemble fine breadcrumbs. Add the butter and blitz again. Press into a 28cm wide pie dish or tin and bake for 5 minutes.
Whisk the double cream to stiff peaks then in a separate bowl mix the cream cheese, peanut butter, sugar and vanilla seeds until really smooth and well combined. Fold in the shipped cream using a large metal spoon and a cutting motion. Pour into the pie crust and freeze for 1 hour. Just before serving dribble with melted chocolate and a couple of Oreo biscuits crumbled over the top.
Her first book is out now, also called Recipes from a Normal Mum
Holly blogs at Recipes from a Normal Mum