Peanut Butter Chocolate Chip Pound Cake

June 12, 2012 by
Father’s Day is coming up fast.  We keep it pretty simple around here, my hubby can usually expect a t shirt that the kids “decorate” for him and a yummy dessert.
Okay, and a nice dinner.. but he’s kind of used to that. 🙂
This is a super rich dessert, and best served in small slices since it’s so sweet, and of course with a glass of milk.  And seriously, when has the combination of peanut butter and chocolate ever been bad?
 
PEANUT BUTTER CHOCOLATE CHIP POUND CAKE
For the Cake:
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/2 cups butter, at room temp
3 cups sugar
6 large eggs
2 tsp vanilla
1 1/2 cups chocolate chips
 
For the peanut butter glaze:
1 1/2 cups sifted powdered sugar
2-4 T milk
1/4 cup creamy peanut butter
1/2 tsp vanilla
2-3 T mini chocolate chips
 
Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl.  Set aside.
Use a hand or stand mixer to cream the peanut butter and butter together.  Add sugar, beat for 5 minutes.
Add eggs and vanilla, beat until combined.
Add the flour mixture a little at a time until all incorporated.
Stir in chocolate chips.
Spray a 10 inch tube or bundt pan with PAM, then pour batter in and tap on the counter a couple of times to pop any air pockets.
Bake for 1 hour and 20 minutes at 325 degrees. (If cake is browning too quickly at an hour, cover top with foil.)
Cake is done when a toothpick inserted in the middle comes out clean.
Let cool for 20 minutes, then flip onto a rack or platter to completely cool.
 
Make the glaze:  Whisk everything but the mini chocolate chips together in a bowl until smooth, adding milk to desired consistency.
Drizzle over cooled cake, letting it drip down the sides.
Sprinkle with mini chocolate chips.  Let glaze harden at room temperature, or put in the fridge to speed up.
 
Recipe slightly adapted from Recipe Girl
Filed Under: Cake / Cake Pops

Soft Frosted Sugar Cookies

June 7, 2012 by

My daughter finds very few things in this world as enjoyable as decorating cookies.  And while I agree it can be a lot of fun, it can also be a bit of work.  Before I know there are 50 cookie cutter out because we couldn’t decide which shapes to make.. bowls of colored frosting everywhere.. and the sprinkles.  Ohhhhh, the sprinkles.
But since we do enjoy it and end up having enough fun to be worth the mess, I’ll keep doing it.  But sometimes these are a great compromise.  The kids still get to frost them and get out the sprinkles, but no cutters are involved, and they are MUCH quicker to make.
But besides that, they’re just plain good.  These are super buttery and soft and taste like a cookie you would buy at a nice bakery.  I love that the frosting hardens up pretty good as well, without getting too crunchy.
That makes them great to give as a gift since they can be stacked without getting messy.

SOFT FROSTED SUGAR COOKIES

For cookies:
4 1/2 cups flour
1 1/2 T baking powder
1 tsp salt
1 1/2 cups (3 sticks) unsalted butter, at room temp
1 1/2 cups sugar
3 large eggs
2 T vanilla extract (or 1-2 T vanilla bean paste)

For frosting:
5 cups powdered sugar, sifted
1/3 cup (5 1/3 T) unsalted butter, melted
1 T vanilla extract (or vanilla bean paste)
1/2 cup milk (plus more if needed)
food coloring, optional

Make cookies: Whisk together the flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar together in the bowl of a stand mixer.  Mix for 2-3 minutes, beating until soft and fluffy.
Beat in eggs, one at a time, mixing well. Then mix in the vanilla.
Add dry ingredients on low speed, mixing just until incorporated.
Cover and chill dough for 1 hour.
Heat oven to 350 degrees.  Line baking sheets with silicone baking mats or parchment paper.

For large cookies: scoop a scant quarter cup of dough and roll into a ball.  Flatten slightly and place on prepared baking sheets, 2-3 inches apart.  Bake 10-12 minutes or jsut until set.  The edges should be just slightly browned if at all.  Let cool on baking sheet for several minutes, then cool on a wire rack completely.
For small cookies: Follow above directions, except make balls about 2 T in size and bake for about 8 minutes.

Make frosting: Place powdered sugar in a medium bowl.
Add butter, vanilla, and milk and whisk until smooth.  Whisk in more milk if needed, 1 tsp at a time, to desired consistency.  Color if desired.
Spread on cooled cookies.  If frosting thickens too much, just add a small amount of milk to make workable.  Store in an airtight container.

Recipe slightly adapted from Annie’s Eats

 

Filed Under: Cookies

Mozzarella Stuffed Meatballs with Tomato Cream Sauce

June 5, 2012 by

I always have a stash of meatballs in my freezer for quick dinners, but every now and again I’ll make these for something a little more special.
This is one of my hubby’s favorite meals, and on the top of my list as well.  I love that it’s so simple to make, but feels like a special dinner.
Especially if you serve it with fresh baguettes.
One warning though, if you don’t get these to the table and serve dinner promptly… well, there won’t be any for dinner. : )
Between my hubby and 5 year old, these can be polished off in a flash.

MOZZARELLA STUFFED MEATBALLS
WITH TOMATO CREAM SAUCE
For the Meatballs:
3 T olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 slices firm bread, cut in small cubes
1/2 cup milk
1 lb ground beef
1 lb ground pork
1 egg
1/4 cup grated Parmesan cheese
1/2 tsp kosher salt
1/4 tsp black pepper
2 T Italian seasoning
8 oz mozzarella cheese, cut into 24 cubes

For the Sauce:
3 garlic cloves, crushed
28 oz can crushed tomatoes
2 tsp thyme
2 tsp oregano
1 tsp sugar
salt and pepper, to taste
1 cup milk or cream

To serve:
1 lb spaghetti, cooked al dente
1/4 cup chopped fresh basil

Heat 1 T olive oil in a saute pan over medium high heat.  Add onion and garlic, saute until softened, then put on a plate to cool.
Place the bread cubes in a bowl and pour the milk over.  Let soak.
Combine the beef, pork, egg, Parmesan, salt, pepper, and Italian seasoning in a large bowl.
Squeeze excess milk from bread and add to meat mixture along with cooled onions.
Use your hands to gently combine everything.  Divide mixture into 24 balls (I find it easiest to divide bowl contents in quarters, then each quarter into 6).

Wrap each meatball around a cube of mozzarella, incasing completely.
Place on a cookie sheet and repeat until done.
Heat the  remaining 2 T olive oil in a large skillet (I find a large electric skillet makes this go quite faster.)
Working in batches, sear the meatballs on all sides, don’t cook all the way through, just brown the outside.
Then return to the cookie sheet and bake at 350 degrees for 15 minutes or until cooked through.

While meatballs are baking, cook the noodles and make the sauce.
In same skillet used to sear meatballs, saute garlic.
Add crushed tomatoes, thyme, oregano, and sugar.
Let simmer for a few minutes, add salt and pepper to taste.
Stir in cream or milk, then add noodles and toss with sauce, then add meatballs and top with basil.

Recipe adapted from Tyler Florence

Filed Under: Beef, Pasta, Pork, Sauces / Condiments

Dress-Up Storage

June 1, 2012 by


I saw this on Ana White and loved it.  But knew it would be awhile before I made one.  Then I was cleaning out the garage and saw this bookcase… it was just about the right size.. and why not try? I wasn’t using it as is, and was an old particle board that wouldn’t be missed if I ruined it.
BOOKCASE TURNED DRESS-UP STORAGE

 

 

 

1. I removed the 2 middle adjustable shelves and the brackets holding them.
2. I carefully removed the back and the nails attatching it.
3. Then I attatched the shelves to enlose the bottom, srewing in through the sides of the bookcase, and again through the bottom.
4. Attatched light weight casters to the bottom.
5. I attatched a bracket for a closet rod, and added a rod.
6. Last, I put some inexpensive hooks on both sides (4 for under $1.50 at Home Depot)

Other Ideas: I love how it looks with painted or vinyl lettering, I was thinking “Imagine” would be cute.
I think I’ll be adding a second row of hooks, to fit all the little necklaces and such that get lost.
I added a couple of containers on top, one for hats, and the other for misc small dress-up.  I love that the big tutus can easily fit in the enclosed bottom, I never knew where to put them before!
The bookcase I used was 2′ wide, 1′ deep, and 40″ tall

Filed Under: Woodworking

Lavender Honey Ice Cream

May 31, 2012 by
I had no idea how amazing this would be when I started making this.  Sure, I can pretty well tell how something will turn out by reading a recipe or when I start to mix something, and I did think this would be good (which is why I went to the trouble to make it).. but I had no idea HOW good it would be.  I made it for a tea party last year and everyone loved it as much as I do.  I love the warmth from the lavender, and… I dunno, it’s just plain delicious.  You’re just going to have to trust me. : )  And ps. yes, this does require a few steps, but they are simple steps.  And you can make the mixture the day before, then freeze it the next day.  And the day after that, well, you’ll just wish you had some left.
 
HONEY LAVENDER ICE CREAM
makes about 1 quart
 
1/2 cup honey
1/4 cup lavender flowers (dried or fresh)
1 1/2 cups whole milk (I have made this with fat free as well)
1/4 cup sugar
pinch salt
1 1/2 cups heavy cream
5 large egg yolks
 
Heat the honey with 2 T of the lavender in a small pot until warm.
Remove from heat and let cool to room temperature, about 1 hour.
 
Put the cream in a large bowl and set a fine mesh strainer on top.
Pour the lavender-honey into the cream, straining out the lavender.
Push the lavender against the strainer to extract as much flavor as possible.  Discard lavender.  Set bowl of cream aside.
 
Warm the milk, sugar, and salt in a medium pot.
In a medium bowl, whisk the egg yolks.  Add a ladle of the warm milk, whisking in, then slowly add the rest of the warm milk to the egg yolks.
Return to pot and stir constantly over medium heat, until mixture thickens slightly.  Pour through strainer into cream.
Add remaining 2 T lavender and stir over an ice bath until cool.
 
Chill mixture overnight in the fridge.
Strain mixture again, pressing the lavender to extract flavor.
Pour into ice cream maker and freeze according to your maker’s directions.  If desired, garnish with a couple of dried lavender flowers.
 
Recipe source: “The Perfect Scoop” by David Lebovitz
Filed Under: Ice cream

Tuscan Pasta

May 29, 2012 by


This is one of those wonder dinners that you can pull off while juggling 5 other balls.  I first made this years ago as a newleywed, trying to think of a good pantry pasta dinner and remembered the tuscan pasta we made when I worked for Sweet Tomatoes.
While my hubby isn’t the biggest fan of capers, I love them (of course I love all things briney), but even he doesn’t mind them in this dish.
I have also added fresh basil or baby spinach to this with good results as well.  Just add it at the end with the parsley.
Now go forth, and conquer the battle that is family dinnertime.  Amen.
And p.s. if you really want to make everyone happy, serve the pasta with these super duper easy homemade baguettes.

TUSCAN PASTA
1 lb Italian sauasage
6 1/2 oz jar artichoke hearts, drained
1/2 cup capers
2 cups halved cherry or grape tomatoes (or chopped large)
1 cup sliced black olives
1/2 cup finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 lb spaghetti, cooked al dente

Crumble sausage in skillet over medium high heat and cook through.
(I usually start this just before putting the spaghetti in the boiling water and it’s done at right about the same time.)
Add artichoke hearts, capers, tomatoes, olives, and cooked pasta (reserving a little of the pasta cooking liquid).  Turn off heat.
Toss everything together, then add parsley and cheeses.  Add a ladle or two of the pasta cooking water to make a little saucier, if desired.

Filed Under: Pasta

Best Ever Sliders

May 24, 2012 by

I know the term “best ever” may at times be thrown around a little liberally, but seriousely.. BEST. EVER.
Last year my hubby and I ventured into the concrete jungle of Portland to try a new restaurant for my birthday and while I’m not a big burger fan, their sliders are amazing.  Since we don’t venture into Portland much for date nights I had to recreate them to have at home.  After a few tries I think they are pretty darn close.  If you are having a big bbq for the holiday weekend.. or you just want a good burger… give these a try, you’ll be hooked too!  And ps, this recipe does make about 16, so of course cut it down if needed, just remember they will be smaller, so expect an adult to eat at least 2.

BEST EVER SLIDERS
makes 16 sliders
For the patties:
1 lb ground beef
1 lb ground pork
1 cup finely chopped white onion
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp pepper

For the sauce:
1 cup mayonnaise
2 tsp deli mustard (mustard with grated horseradish root, I find it in Beaver brand)
3 T fresh basil pesto (process basil leaves with just a drizzle of olive oil in food processor)
salt and pepper to taste

To serve:
Potato rolls
melted butter
sliced tomato
crisp cooked pepper bacon
Shredded cheddar cheese

Make the sauce: whisk all ingredients together, set aside.
Cut potato rolls in half and brush cut side with melted butter.
Toast on a griddle or grill over medium high heat.  Set aside.
To make the patties, heat a drizzle of oil over medium high heat in a skillet.  Add onion and garlic, saute until softened.
Add seasonings, then mix into meat.  Form about 16 small patties.
Cook over medium high heat on a griddle or a grill until almost done, then top with shredded cheese and cook until melted.
Put spread on toasted rolls, top with a patty, bacon, and tomato.

Filed Under: Beef, Pork, Sandwiches / Wraps

Circus Party

May 22, 2012 by

Here is a list of what we put together for our little one’s “circus” party:
Cotton Candy
Bought a couple containers at Dollar Tree, put it in some snow cone holders I had from Cash & Carry- very cheap.  Cut some holes in a gift box to hold them, a wire cupcake stand would work well too.
Caramel Popcorn with Peanuts
Made homemade, put in a bowl with a scoop and served with some retro paper popcorn bags I had in the cupboard.  (Just google retro popcorn bags and you’ll find lots of options.)
Circus Peanuts
I found these at Dollar Tree, Walmart, and Winco.
Circus Napkins
Found at Target (They also had plates, cups, invites, etc.  I just hate spending $25 dollars on a bunch of paper stuff I’m going to throw away.)
Hot Dogs, Root Beer, and Potato Chips
I kept the food beyond simple, since it was our little one’s bday and that is her favorite treat.  I served lunch in some plastic food baskets we have with some checkered liners (again, a super cheap Cash & Carry find).
Bunting
I made these by cutting out triangles of felt and sewing into some double fold bias tape I’ve had for forever.  Took very little time, and I thought this would be a fun reusable birthday decoration.

The cake wasn’t what I originally intended, but worked out well.
You can make it using 3 layers of your favorite cake, and shaving off the top into a dome (or bake in one of those giant cupcake pans).
Frost with white frosting, then roll out different colors of marshmallow fondant and cut out details.
I did large triangles in red, green, blue, and yellow for the top.  Then added red strips around the sides, and the curtain is 2 rectangles of red, scrunched in the middle and “tied” with a rope of green and yellow twisted together. Ther banner was made using a mini alphabet cutter set and mini star cutter. I attatched it with a toothpick on each side.
I added a ruffle of purple around the bottom and where the top of the big top meets the sides.
Top flag is just made from construction paper and on a toothpick.
Elephant Pinata
Made using a large and medium balloon.  Mix equal parts flour and water.  Cut newspaper into 1 1/2″ strips, dip in paste and wipe off excess paste, then wrap around balloons, 2 layers deep, leaving a small opening around the knot.
After a day or two it should be dry, then remove balloons through small hole.  Using more newspaper and paste, attatch the balloons together at the “neck”.  When dry, cut a hole and fill with bags of goodies, then cut fringe on half of strips of crepe paper and glue all the way around.  Make features with foam paper or constuction paper and glue on.
Other Game Ideas
You can find all kinds of simple, easy circus or carnival type game ideas online. We had planned on putting a couple folding tables in the backyard and having a few:
“Ball Toss”- making a pyramid of big red plastic cups and letting the kids take turns tossing a ball to knock them down.
“Clothespin Drop”- The kids have to stand on a chair and drop clothespins, trying to hit the jar on the ground.
You could also do a face painting booth, or have tickets they win for prizes as well.  Since we had just finished finally assembling our play structure and I knew all the kids would want to play in that, I decided to not have the other games.  Nobody missed them. Favor Bags
I found these cute favor bags at Target and couldn’t pass them up. : )
I filled them with mini lollipops, clown noses (found super cheap on Amazon), chocolate “ringmaster mustaches” (made using a mold from Bake It Pretty), a “magic feather”, and some candy buttons.
I made the tags for the mustaches and feathers using a free Circus font on dafont.com, just printing on cardstock and cutting out into tags, tying on with some twine.
She makes a pretty cute ringmaster! : )  The mustaches were very popular.Invitations
I just printed on cardstock, using a few fonts, including the free Circus font I found on dafont.com, and an imageof Dumbo on the bottom, I just copied and pasted from the internet.  (Just google free dumbo clipart and choose the one you want.)
Thank You Cards
I found some free ones I printed off at bakesaleflyers.com
If you don’t want to make them, I saw lots of options for buying circus invites/thank you’s online, and Target had a pack for sale as well when I bought the napkins and favor bags.  There are also a couple of free printable circus invites online, but I hate filling in each invite.

Filed Under: Parties

Simple Tomato Basil Sauce

May 18, 2012 by


Let’s face it.  As much as I enjoy cooking, life happens.  And it is a life saver to have meals like this in my game plan to keep me sane.
And you know what? It tastes better than anything you’ll get passed to you thru your car window.  Especially if served with some hot baguettes.

SIMPLE TOMATO BASIL SAUCE
Olive oil to coat pan (about 2-3 T)
1 shallot, finely minced
3 garlic cloves, finely minced
2 cans (14.5 oz ea) whole peeled tomatoes
2 cups basil leaves
12-16 oz spaghetti

While you cook the sauce, cook the spaghetti in a pot.
Coat the bottom of a pan with olive oil over medium heat.
When hot, add shallot and garlic.  Cook a few minutes, until softened.
Roughly chop tomatoes, and add to pan with juice and all.
When noodles are a just under done, add to pan with sauce with a scoop of the pasta water (the starch from the pasta will help make a sauce).  Let noodles finish cooking in the sauce until done.
Chop the basil and add to dish off the heat.

Filed Under: Pasta, Sauces / Condiments

French Lemon Cream Tart

May 15, 2012 by


I love curds.  With scones, in cakes, anywhere.  I’ve made it with limes, lemons, cranberries, strawberries, and raspberries.  But this puts all lemon curds to shame.  It is like lemon curd whipped to pure satiny, buttery, lemony heights like unlike ever before.
You just won’t understand until you try it.  I have a big love for all things citrus… especially things with lemon zest, one of my favorite ingredients.  (And I have a stash of bald lemons in my fridge at any given time to prove it!)
While this is a very rich and buttery dessert, it is also very light and citrusy (is citrusy a word?)  so it works well for spring and summer.
You can pair it with some fresh berries if you really want to make a presentation as well.

FRENCH LEMON CREAM TART
For the Lemon Cream:
1 cup sugar
grated zest of 3 lemons
4 large eggs
3/4 cup fresh lemon juice
10 1/2 oz (2 sticks plus 5 T) unsalted butter, at room temperature

Put a pot of water on and get it simmering, and set a heatproof bowl on top, making sure the water doesn’t touch the bottom of the bowl.
With the bowl off the heat, put the sugar and lemon zest in and rub with your fingers until fragrant and sugar becomes moist.
Whisk in the eggs and lemon juice.
Set bowl back on top of water and start whisking as soon as it is warm.
Leaving a thermometer in the mixture and whisking constantly, heat to 180 degrees.  This should take about 10 minutes.  It will start out light and foamy, and then become thicker.

At 180 degrees, remove from the heat and strain into a blender.  Discard the strained zest.  Let cream cool to 140 degrees (stirring occasionally), which should take about 10 minutes.
With blender on high, add the butter in tablespoon sized pieces, about 5 at a time. After all the butter is added, blend for another 3 minutes.
(If your machine needs it, give it a break every minute).

The cream should be light in color and very silky, buttery, and velvety.
Pour into a container and press a pleace of plastic wrap against the surface of the cream and chill at least 4 hours or longer.
Keeps in the fridge for 4 days, or you can freeze for up to 2 months, just thaw overnight in the refrigerator.

For Sweet Tart Dough:
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/4 tsp salt
9 T unsalted butter, very cold or frozen
1 large egg yolk

Combine the flour, confectioner’s sugar, and salt in the bowl of a food processor.
Cut butter in small pieces and scatter on top.  Pulse until butter is size of peas or so.
Add the egg yolk, and pulse for 10 seconds at a time until dough starts to pull together.  Knead dough by hand sparingly to bring together.
Butter a 9 inch tart pan and press dough evenly over the bottom and up sides of pan, being careful not to press too hard.  Freeze for at least 30 minutes or more before baking.
Bake for 30-38 minutes at 375 degrees, then cool to room temperature.
VARIATION: Press dough into individual tart pans or mini muffin tins for individual tarts.  Bake for less time, depends on size of tin as to how long.  Usually start checking around 15 minutes.

Recipe Source: Baking from my home to yours, by Dorie Greenspan

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Filed Under: Desserts, Tea time