The Happy Turtle: What I liked this week

think

What would you say to your 18 year old self?

Forgive yourself, often.
Worry less.
You can’t control everything.
People will let you down, but don’t give up on people – let go of the crappy ones.
Life is not fair, it doesn’t work that way.
Your time is just as important as theirs (and vice versa).
Not everyone is going to like you, that’s okay.
Speak more slowly, make eye contact.
Tell your parents “thank you” more often.
For gawd sake EAT something

via

My take on this

Have more fun
Travel more
Get out
It is all temporary

Cook

Honey-Roasted Peanut Butter Banana Cream Pie (No Bake!)

Honey Roasted Peanut Butter Banana Cream Pie

Yield: 8-10 servings

Cook Time: 40 minutes

Total Time: 2 hours

Ingredients:

For Crust:

8 ounces chocolate wafer cookies
2 tablespoons brown sugar
5 tablespoons unsalted butter, melted

For Filling:

10 ounces (2 cups) honey roasted peanuts
1 banana, peeled and cut into chunks
1 tablespoon honey
2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions:

To prepare crust, crush cookies in the Vitamix on high speed until finely ground, using the tamper as needed to redistribute cookies. You should end up with 1 1/2 cups of cookie crumbs. Transfer to a bowl and stir in brown sugar. Add butter and mix until evenly incorporated. Press into the bottom of a 9-inch spring form pan or in the bottom and up the sides of a 9-inch pie pan. Freeze crust until filling is ready. Rinse any remaining crumbs out of the canister and pat dry.
Place peanuts in the canister and secure lid with the tamper in place. Turn machine on at the lowest speed, and gradually increase the speed to Variable 10, then to High, using the tamper to keep the nuts moving. Continue to mix for another minute or so, until the peanut butter begins to flow freely through the blades. You may notice the sound of the motor change from a high pitch chugging sound to a low laboring sound. Stop the machine and transfer the peanut butter to a large bowl, scraping as much of the peanut butter out of the canister as you can.
Don't worry about cleaning the canister at this point. Add banana chunks and honey. Turn to the lowest speed, then increase to Variable 5 for about 1 minute or until banana is liquefied (the slightly lower speed here will prevent too much of the banana from splattering up the sides). Pour into bowl with peanut butter and stir to combine.
Wash and dry canister to remove any residual peanut butter. You want to be sure the canister is very clean at this point so your cream will whip up properly.
Add cream, sugar, and vanilla to canister. Turn to the lowest speed, then increase to Variable 5 for about 10 seconds. Watch it very carefully, the second the top of the cream stops moving, turn off the mixer immediately. Over-mixing will result in butter rather than whipped cream.
Stir the whipped cream in the canister to even out the consistency (the top might be slightly firmer than the cream on the bottom). Remove about 1 cup of cream and set aside to use as a garnish later. Add about half of the remaining whipped cream to peanut butter mixture; fold to incorporate and lighten the filling. Fold in the remaining whipped cream until smooth.
Pour filling into prepared crust, smoothing top with an offset spatula or butter knife. Spoon or pipe remaining whipped cream in a decorative manner around the edges of the pie. If using a springform pan, you can cover the entire thing with aluminum foil without touching the cream. If using a pie pan, leave it uncovered. Refrigerate or freeze for 1 to 2 hours or until set or frozen. If frozen, let come to room temperature for 10 to 15 minutes before serving (it'll be easier to slice that way).