Like me, Chris’s children are all grown with children of their own. Nothing better than grandchildren and I love seeing photos of Chris teaching her grands the joy of cooking. You can tell by her photos that there’s heaps of joy involved.
When we first met I wondered why in the world she named her blog The Café Sucré Farine and it comes from her kitchen cannister set. When her son’s friend visited one day he looked at the tins and read aloud Thé, Café, Sucré and Farine. In French this is Tea, Coffee, Sugar and Flour. He looked at Chris and told her that should be the name of her restaurant.
She had no intention of opening a restaurant but that should tell you how good her food is. When people start thinking up names for your restaurant, you cook very good food. She took that as a sign and named her blog after her kitchen cannister set. I love it!
Chris has been married for more than 35 years to her best friend and the photographer of all the food for her blog. He also made her a very nifty herb pot contraption for her deck railing. I’ve been swooning over that since I first saw it.
These are the kind of people you’d like to have living next door to you. You know, the ones who’d drop over for a cup of coffee bringing along a loaf of homemade bread or a cake. 🙂
Who wouldn’t fall in love with a man who made this for you?
Here is a guest post from Chris and I hope you’ll make her your friend just like I did. With a smile like that on your side, you can’t go wrong! You can follow Chris on Facebook too!
Hello there friends of Orgasmic Chef!
I’m Chris from The Café Sucré Farine. I’m thrilled to be guest blogging today Maureen. I’ve actually never met her in person – but it’s funny nowadays how you can get to know people all over the world, virtually.
I have enjoyed Maureen’s posts and personality for quite awhile now. Her posts are always interesting and one had me laughing so hard that I cried! I hope you all enjoy this recipe that is always a huge hit at my house! Almost everyone who tastes it wants to lick the plate clean!
Bon Appetit!
- 10 ounces of shortbread cookies, crushed, I used Nabisco Lorna Doones but any type of shortbread cookie will do, graham crackers or digestive biscuits also work well.
- 6 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1 cup chilled heavy cream, whipped
- 1 tablespoon vanilla
- Ingredients for the glaze:
- ½ cup whipping cream
- 6 ounces semi-sweet chocolate chips
- Spray a 9 inch tart pan with a removable bottom with cooking spray. Mix crushed cookies with butter and press mixture evenly into prepared pan. Bake at 350?F for 8 minutes. Remove from oven and cool completely.
- Using electric mixer, beat cream cheese and peanut butter until well blended. Add the 1 cup powdered sugar and butter and beat until fluffy. Fold in ½ of the whipped cream into the peanut butter mixture to lighten. Gently fold in remaining cream. Spoon into crust. Refrigerate until firm, about 3 hours.
- Heat cream in microwave until very hot, about 1½ minutes. Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm, about 3 hours. Cut into wedges and serve with lightly sweetened whipped cream.
