Turning 40 and Mini Chocolate Cream Pies.
OK, so I think I am finally out of the denial stage. I just turned 40. So what.
But damn, 40 sounds so freaking OLD and I still feel 25. And some might say that I still look 25 (ok, at least 30. I’m Asian.). 
I’ve been dreading this birthday ever since the beginning of October. I mean, who wants to turn 40?! Fortunately, for me, I was able to celebrate with my sister and home girls (sisters from another mother) in VEGAS baby. Man, I seriously married a good man. He watched our daughters – over the weekend – while I got to take a girls only trip to Vegas. . Needless to say, I had a lot of fun.
I’m not going to write much- because, hey, this is Vegas we’re talking about- but here are some highlights I am allowed to share:
- For my birthday, we ate dinner at Scarpetta at the Cosmopolitan. So. Damn. Good.
- We went shopping and all got to splurge a little. (Insert my first pair of Jimmy Choos!)
- We got mani/pedi’s.
- I actually got to get ready with no kids hanging from my leg.
- We gambled. Eunice rocked roulette.
- Based on a recommendation, we ate at the NEW Bacchanal Buffet at Caesar’s Palace
Which brings me to my post on the mini chocolate cream pies. Now, this buffet was pretty rad, I must say. All you can eat Fresh East and West Coast oysters, king crab, snow crab, mussels and prawns + sushi + Italian + all your standard buffet style eating. . And the dessert station. O.M.G. I was purposely saving room so I could eat at least one of everything. I’m not joking.
And then it happened.
I settled in back at my table with my four small plates (to start): a chocolate cream pie with raspberries, chocolate cake, and a couple of other desserts pictured below. I start- as I always do with multiple desserts- taking a bite of each one (this is the only way to do it at a dessert buffet in my book) and then I get to the chocolate cream pie with raspberries.
I look down. I have eyes like a hawk. I see something moving. It’s not one of the chocolate shavings on the pie. It’s a freaking worm.
I was repulsed. And mad. Mad that I had now lost my appetite and would not be devouring 20 more little dessert plates. I immediately called over the manager and showed her the dessert. She apologized profusely, said she would speak to the chef and swiftly took the little plate from me and headed for the kitchen.
Well, my dinner (and my sister’s) was comped. So, that’s nice. Will I ever go back to the Bacchanal Buffet at Caesar’s Palace? I’m sure I will. . one day. . but I’ll always look over my food. Twice.
This was all MY food. This is how I roll buffet-style.
{above} The beautiful desserts- before – the incident.
Now, don’t ask me why, but I felt the need to semi- recreate the dessert here at home. This one is way better and worm-less. Hope the story didn’t turn you off or make you feel sick. These Mini Chocolate Cream Pies are seriously delicious. And the chocolate cream filling is divine! If the cream cheese is too much for you, add a little more cocoa powder and milk. There are a ton of different chocolate cream pie recipes out there. . and this one is simple and easy, doesn’t require a whole lot of ingredients or steps and the chocolate cream can be whipped up in less than 5 minutes. What could be better?
- FOR THE CRUST:
- About 18-20 Oreo cookies, smashed into crumbs (you can use the entire cookie)
- 3 tablespoons butter, melted and cooled
- For the Chocolate Cream Filling:
- 8 ounces softened cream cheese
- ½ cup granulated sugar
- ⅓ cup cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
- For the Whipped Cream Topping:
- 1½ cups heavy cream
- 4½ teaspoons granulated sugar
- ½ teaspoon vanilla extract
- For the Toppings:
- Chocolate sprinkles
- Sliced almonds
- Fresh raspberries or blackberries
- Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and combine with your hands (I wore plastic gloves) until the crumbs are evenly moistened. Press the crumbs evenly into the bottom and up the sides in each mini pie plate, forming a crust. Refrigerate the lined mini pie plates for about 20 minutes. Bake for 10-12 minutes, until the crust has set.
- Make the Chocolate Cream Filling: Using a stand mixer fitted with the whisk attachment, beat 8 ounces softened cream cheese, ½ cup sugar, ⅓ cup cocoa powder, ⅓ cup milk and 1 teaspoon vanilla extract until fluffy, for about 3 minutes. Spread in each cooled chocolate cookie mini crust. Refrigerate while making the whipped cream topping.
- Make the Whipped Cream Topping: When ready to serve, using a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar in a chilled bowl at medium speed to soft peaks (about 2-3 minutes); add the vanilla. Continue to beat to barely stiff peaks (another minute or 2). Spread the whipped cream over the chilled chocolate cream filling and garnish with the chocolate sprinkles and sliced almonds and top with a single raspberry or blackberry. Serve immediately.
Recipe adapted from the Food Network and Brown Eyed Baker.
Damn, I’m 40. Watch out!
(iPhone photo): My and my homegirls. Sandy arrived later Friday night so she is not pictured in this dinner photo. I am so glad I got to do Vegas with these ladies: Susie, Sandy, Eunice and Grace. I love you all. Mmmmm POW POW.
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