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
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. Â 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. Â There are a ton of different chocolate cream pie recipes out there. Â . 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?
Mini Chocolate Cream Pies.
This will make 4 mini chocolate cream pies or one standard 9-inch pie.Servings: 4Ingredients
- 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
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1/3 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
Instructions
- 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, 1/2 cup sugar, 1/3 cup cocoa powder, 1/3 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
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.
