Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.

These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.

Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
6. Fill the cupcaker liners 2/3 full.
7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and allow to cool for 10 minutes.
9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.

Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.

 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

Rocket Focaccia Bread

I think my downfall is bread. At a restaurant if I had to pick between the bread basket or dessert, I would pick the bread. I try to be good and limit myself. I even share reluctantly with others at the table. Wouldn't I surprise my family if I just decided not to share? They are all mine- I say- all mine! I will even growl at them.

When I made these rolls, I thought they were awesome. Yes, awesome. This recipe makes a lot of rolls so I used half the dough to make focaccia bread. (In The Pastry Queen cookbook, the photo looked like focaccia bread so I had to do the same.) In which, I made sandwiches for the family for lunch. The rolls were used for supper. I like when I can stretch something into two.

Rocket Focaccia Bread
3 (1/4 oz) packages active dry yeast
1 cup lukewarm water (105 to 115 degree F)
1/4 cup vegetable oil
1 egg
3/4 cup sugar
1 1/2 cup water (more if needed)
6 1/2 cups bread flour
1 Tbsp salt
pinch of cinnamon (it gives it a special hint of something)
Extra-virgin olive oil for brushing the top of the bread
1 Tbsp sea salt 
1 Tbsp rosemary

Directions:

1. Dissolve the yeast in 1 cup of the lukewarm water. Set aside for 5 minutes.
2. With a mixer fitted with a dough hook (or mix by hand), combine the yeast water, oil, egg, and sugar in a large bowl.
3. Add the 1 1/2 cup water and mix until combined.
4. Add the flour and mix on medium-low speed for about 5 minutes until the dough holds together. If the dough isn't holding together, add 1 Tbsp of water at a time until it does.
5. Let the dough rest for 20 minutes in the bowl.
6. Add the salt and cinnamon to the dough. 
7. Mix the dough on low speed for 1 minute.
8. Lightly grease a large bowl and transfer the dough into the large bowl.
9. Cover with a clean towel and let rise in a warm place for about 1 1/2 hours or until the dough doubles.
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with parchment paper.
12. Punch down the dough. Take half the dough and make rolls.
13. The other half of the dough roll out with flour onto the lined baking sheet.
14. Cover the dough and let it rise for another 20 minutes. Don't worry about reaching the edges.
15. Gently press down on the dough with the tips of your fingers to make indentations. 
16. Coat the dough with a little olive oil.
17. Sprinkle the top with the sea salt and rosemary.
18. Bake the dough for about 20 minutes or until it is golden brown. 
19. Remove from oven and allow to cool before serving.

Recipe adapted from Rebecca Rather's The Pastry Queen cookbook. 

Did you already know...
-Focaccia bread is very popular in Italy.
-It is a flat, baked bread with a variety of toppings. It is not pizza and there is no sauce.
-The google translater said focaccia means cake in English.

Congratulations to Anne W. for winning the cookbook!

Zucchini Fries

I'm trying to hold onto summer. Yes, it is around 40 degrees outside at night. Yes, I have been wearing sweatshirts but I am still able to wear shorts. Alright, I will admit I am only wearing shorts inside. I'm not crazy to wear shorts outside; it is too cold.

To hang onto summer a little longer, I made zucchini fries. My husband did not try them. He didn't even want to look at them. They were still too green for him even if they were breaded. I can try. The children loved them. They also love zucchini. If you just like zucchini, then you probably would really like this recipe. It was a nice change from saute zucchini or roasted like I normally make them.

Zucchini Fries

3 zucchini, cut into 1/2 inch strips

2 egg

1/2 cup skim milk

1 1/2 cup panko bread crumbs

1 1/2 tsp Italian seasoning

1/2 tsp garlic, minced

2 Tbsp Parmesan cheese, shredded

1/4 tsp salt

1/8 tsp pepper

2 tsp olive oil

Directions:

In a bowl, whisk the egg and the milk together. Set aside.

In another bowl,  combine the bread crumbs, Italian seasoning, garlic, cheese, salt, and pepper. Set aside next to the egg mixture.

In a skillet, heat the oil.

Dip the zucchini into the egg mixture. Tap off any excess mixture.

Press the zucchini into the bread crumb mixture. Turn the zucchini over and press again to coat both sides.

With tongs, gently add the zucchini to the skillet. 

Cook the zucchini about 4 minutes per a side or until golden brown and cooked through.

Recipe adapted from Jamie Cooks It Up!

Did you already know...
-A zucchini is a good source of potassium.
-Another name for zucchini is courgette.
- The largest zucchini weighed 65 pounds. (Try giving that to your neighbors.)

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 

Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.

Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

Directions:

1. Place the rack in the center of the oven.
2. Preheat oven to 375 degrees F.
3. Line two baking sheets with parchment paper.
4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl, cream the butter until smooth.
6. Add the sugar and brown sugar to the butter. Blend well.
7. Add the vanilla to the butter mixture and mix.
8. Add the eggs one at a time beating for 1 minute after each egg.
9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
10. Slowly, fold in the chocolate and pecans.
11. Refrigerate dough for 20 minutes.
12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.

 Recipe adapted from Baking by Dorie Greenspan.

Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.

It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.

Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:

1. Melt the butter in a large pot over medium heat. 
2. Add the diced onion and garlic and saute for about 4 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Cook for 1 minute before adding the milk.
5. Allow to cook for about 5 minutes.
6. Add the broccoli and a small dash of salt and pepper.
7. Cover and reduce the heat to low.
8. Allow the soup to simmer for about 20 minutes.
9. Stir in 2 cups of the cheese and allow the cheese to melt.
10. Add additional salt and pepper if needed.
11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.

Recipe adapted from Ree Drummond.

Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

White Whole Wheat Blueberry Muffins

I recently had to purchase some textbooks for my oldest daughter. My son was watching and asked how it worked. I told him I paid the bill online. He said, "What?" So, I repeated that I paid the bill online. He looked at me and said, "They mysteriously take your money?" It really feels like it. My daughter will be happy when all of her textbooks arrive.

Well, I have started making muffins again for breakfast before school. My daughter's favorite muffin is blueberries if you couldn't tell. I have made To die for blueberry muffins. I have made Baking Illustrated's Blueberry Muffins just to name a few. Sometimes the muffins are very good the first day and not so much the second. When I saw Our Favorite Blueberry Muffin on the King Arthur website, well I had to try them. I will say these muffins are good. They taste just as good the next day which is the goal of making the muffins besides making my youngest daughter happy. I can say they are my youngest daughter's favorite.

White Whole Wheat Blueberry Muffins
6 Tbsp butter
1 cup sugar
2 large eggs
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
2 cups blueberries, fresh
1 Tbsp sugar for the topping

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
4. Add the eggs, one at a time. Beat well after each egg.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Add the flour mixture to the creamed butter and beat well.
7. Stir in the milk and vanilla extract. Mix only until smooth.
8. Fold in the berries. 
9. Fill the muffin cups 3/4 to almost full.
10. Sprinkle the top of the batter with sugar.
11. Bake the muffins for 25 to 30 minutes, until light golden brown.
12. Place the muffin tin on a wire rack to cool for 10 minutes.
13. Remove the muffins and allow to completely cool on the wire rack.

Yields 12 muffins. Recipe adapted from King Arthur website. 
One year ago, I posted....Ultimate Streusel Cake.

Did you already know...
-It is estimated about twenty million students are attending American colleges and universities this fall. 
-57% of the students are women.
-In the last year, the average student spent over $600 on course materials.

Mussels

At our farmers market, you can purchase vegetables, cheese, baked goods, and seafood. Seafood? Can you tell we live near the coast? Normally, there are several vendors who provide free samples. One of these samples are mussels. My son loves them. He tries to get me to purchase him a bushel all the time. Occasionally, I will break down and buy them.

I am not a fan of mussels but I have no problem cooking them up. If you like mussels, you really need to make this recipe. It always smells so good. 

Wild Mussel Recipe
2 Tbsp olive oil
2 Tbsp butter
3 cloves of garlic
1 shallot, chopped
1/4 cup fresh herbs (I used basil, parsley, chives, and oregano)
1/2 cup Riesling wine
2 lbs. mussels, rinsed (throw away any open mussels)

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the butter to the pot and saute until melted.
3. Add the garlic, onion, and the herbs. Saute for about 4-5 minutes.
4. Add the wine and bring to a boil.
5. Add the mussels to the pot and cover.
6. Cook until the mussels opened about 5 to 10 minutes.
7. Cook for about 3 more minutes after the mussels have opened. 
8. Pour the mussels with the broth into a large serving dish.
9. Serve with crusty bread. 
10. Use the broth for dipping the bread and mussels.

Receipe adapted from Blue Dragon Mussels Wagon.

Did you already know...
-Mussels can live to be 50 years old.
-Male mussels have pale white meat while a female has an orange color.
-Wild mussels have a bluish black shell with white erosion spots and maybe barnacles. Cultured mussels will have a shiny bluish black shell.

PB Brownies

When I am really tired, I have a bad habit of calling people by the wrong name. Normally, it is no big deal. I have on occasion called all of my children by their sibling's name. The children just answer me. They do not even correct me. I have even introduced myself by the wrong name once. I don't even realize I did it. The problem comes when I call my husband by the wrong name. Well, the other night I happen to call my husband by my brother in laws name. Without correcting me, he just answered, "Sweetie, you can call me by any name you want as long as you continue to cook this good!"

One of the recipes my husband was referring to are these brownies. They are dense and chocolatey with the added bonus of peanut butter. These brownies have been requested again. They were gone fast. My oldest daughter ate one and she was in heaven even if I recently called her by my sister's name.

Peanut Butter Marbled Brownies
Peanut Butter Layer:
6 oz. cream cheese, softened
3/4 cup peanut butter
1/4 cup sugar
1 egg
2 Tbsp milk
Chocolate Layer:
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1 Tbsp milk

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup sugar, 1 egg, and 2 Tbsp milk until smooth. Set aside.
4. In a large bowl, combine the melted butter, 2 cups sugar, and vanilla. 
5. To the melted butter mixture, add the eggs one at a time. Beat well after each egg. 
6. In another medium bowl, combine the flour, cocoa, baking powder, and salt. 
7. Combine the flour mixture to the melted butter mixture.
8. Remove 1/2 cup of the chocolate batter.
9. Stir 1 Tbsp milk to the 1/2 cup of the chocolate batter. Set aside.
10. To the remaining chocolate batter, fold in the chocolate chips.
11. Spread the chocolate chip batter into the greased baking pan.
12. Spread the peanut butter filling over the top.
13. Drop the reserved chocolate batter by spoonful over the peanut butter filling.
14. Using a knife, gently swirl the topping layer for a marbled effect.
15. Bake the brownies for 35 to 40 minutes or until a toothpick inserted comes out almost clean.
16. Allow the brownies to cool completely before slicing into bars.

Recipe adapted from Lick the Bowl Good.

1 year ago post...Snow White Vanilla Birthday Cake

Did you already know...
-About 540 peanuts were used to make a 12 oz. jar of peanut butter.
-60% of consumers prefer creamy peanut butter or chunky.
-In the U.S., peanut butter is the leading use for peanuts.

Chocolate Caramel Shortbread

So, I made the shortbread cookies and had a few left over. Alright, I hid them so I could make this recipe. They are chewy and sweet.

I preferred the shortbread cookies without the additional toppings. Now, I will admit I don't care for chocolate chip pancakes or muffins. My youngest daughter and husband loved them. I think they are easier to eat after you make them. To me, they do not taste like a candy bar.

Chocolate Caramel Shortbread Cookies
20 Shortbread cookies
20 pieces of caramel candies
1 Tbsp milk
3 oz. semi sweet chocolate
3 oz. white chocolate

Directions:

1. Place a piece of foil underneath a wire baking rack to save on clean up.
2. Spread out the shortbread cookies on a wire rack.
3. In a microwave bowl, microwave the caramel and milk for 1 1/2 minutes.
4. Stir the caramel and microwave the caramel for another 30 seconds or until the caramels are melted.
5. Spread the caramel over the top of the shortbread cookies.
6. In a double boiler, melt the chocolates.
7. Spread the chocolates on top of the caramels.
8. Allow the bars to sit until cooled before serving.

Recipe adapted from Food & Family magazine Fall 2012.

Did you already know...
-In 1967, the American company Mars Inc. introduced the Twix candy bar to the United Kingdom with the name of Raider.
-In 1979, the Twix candy bar was introduced to the U.S.
-The Twix bar was invented by Forrest Mars Sr.

Shortbread Cookies

It has taken me six months to break down and purchase a new car. It isn't my favorite thing to do. My husband loves it. He wasn't able to convince me to buy a convertible. My children (meaning the boy) gets in trouble for throwing things in the car. I couldn't imagine a convertible. My husband tried to convince me to purchase a two door sports car. It takes me forever to get the children (meaning the boy) into a mini van. I just could picture how late we would be if I had to wait for everyone to use only two doors. I just purchase a normal 4 door fuel efficient car with a normal roof. I am so glad the chore is complete. 

A better note would be these shortbread cookies I made. They are buttery and flaky. I actually didn't realize how quick they are to put together. It does take awhile to cook but they are worth it. Tomorrow I will have a recipe on how to accessorize the shortbread cookies.

Classic Shortbread
2 cups all purpose flour
1 tsp fine sea salt
1 cup unsalted butter, softened
3/4 cup powdered sugar

Directions:

1. Spray a 9x13 glass baking dish with nonstick spray. Line the bottom of the dish with parchment paper.
2. In a bowl, sift the flour and salt. Set aside.
3. In a medium bowl, cream the butter until fluffy.
4. Slowly add the powdered sugar to the butter. Beat until pale and fluffy.
5. Add the flour mixture and mix until just combined. 
6. Press dough into the greased glass dish. Cover with plastic wrap.
7. Refrigerate dough for 30 minutes.
8. Preheat oven to 350 degrees.   
9. Remove the plastic from the dish.
10. Using a fork, poke the top of the dough evenly. 
11. Bake the cookies for about 40 to 1 hour or until the cookies are golden brown.
12. Remove from oven and transfer cookies to a wire rack to cool.
13. After the cookies have cooled, cut the bar down the middle. Then cut the bars into 2 inch rectangles.
14. Store the cookies in an airtight container at room temperature for 2 weeks. 

Recipe adpated Martha Stewart Cookies cookbook.

Did you already know...
-Shortbread originated from left over bread dough cooked at low temperatures like a biscuit. 
-The bread dough yeast was gradually replaced by butter.
-Shortbread was named bread so it wasn't taxed like a biscuit.

Wild Berry-Oatmeal Cheesecake Muffins

While I was outside performing some yard work, I noticed some leaves that had already begun to fall. It is not autumn yet. We still have at least a month before the beautiful autumn foliage is in full bloom. So, I started to think I should rebel. I really should show these trees a lesson. I was thinking about how I could accomplish this task like taking some sap and tacking the leaves back onto the trees? Just as I was having these thoughts, an acorn smacked me on the head. Don't worry-I haven't done it yet. I didn't want to embarrass my neighbors. My family already know I lost it.

Since the beginning of school is fast approaching, I wanted to try new types of muffins. I did realize that I make muffins more than I make cookies. I know my husband wished it was the other way around but muffins are great. I can serve them for breakfast and a snack. If I'm really tired, I offer them for a quick dinner but no one has gone for it yet. 

Wild Berry-Oatmeal Cheesecake Muffins
1 cup old fashioned oats
1 cup buttermilk
8 oz. low fat cream cheese (Neufchatel cheese), softened
1/4 cup sugar
3 Tbsp lemon zest
1 cup flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh berries (I used blackberries and strawberries)

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with paper liners.
3. In a small bowl, combine the oats and buttermilk. Set aside for about 15 minutes.
4. In a medium bowl, beat the cream cheese and sugar together. 
5. Add the lemon zest to the sugared cream cheese. Set aside.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
7. To the oat buttermilk, add the egg and the butter. Mix well.
8. Add the oat mixture to the the flour mixture. Stir until moistened.
9. Gently fold in the berries.
10. Fill each paper liner half way with the batter. 
11. Top the batter with a scant Tbsp of the cream cheese mixture. 
12. Cover the cream cheese mixture with the remaining batter.
13. Bake the muffins for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Food & Family Fall 2012 magazine.

Cream Cheese Filling

Did you already know...
-In America, Maine is the most heavily forested state.
-Maine's land base is 90% growing trees.
-Maine has over 50 native types of trees.

Strange Cat

We have strange animals that live in my house. My dog loves to lick our cat. I don't mean in a friendly way. I mean our cat is receiving a regular bath. She is saturated when he is through. (I have posted a photo of our cat at the end of this post.) Occasionally, she will swipe at him but I think it is more for show since she doesn't move away. Why? Why does the cat let our dog do this to her? Why does he want to lick her in the first place?

Recently, I have changed work locations. Near my old job, I liked to order a wrap from Bay Wrap. So, I decided I would attempt to duplicate one of their wraps. My oldest daughter said I did a pretty good job. I made a chicken and rice meal the night before and made extra to make this easy to go lunch. Any Asian salad dressing is a great substitute for the sauce.

Asian chicken wrap
1/8 cup honey
1/8 cup soy sauce, low sodium works fine
1 Tbsp cup water.
1 clove garlic, minced fine
1 tsp ginger, minced fine
1 tsp olive oil
1 Tbsp lemon juice
salt and pepper to taste
2 cup chicken, cooked and cut into strips
4 tortilla wraps
2 cup lettuce
1 cup sprouts
1 cup rice, cooked
1 cup slivered almonds, toasted
1/2 cup scallions

Directions:

1. In a small bowl,combine the honey, soy sauce, water, garlic, ginger, olive oil, and lemon juice. Taste the sauce and adjust the flavors to taste. Add salt and pepper if desired. 
2. Place the chicken in the sauce and set aside.
3. Place the tortilla wraps on a plate. Cover the tortilla wraps with a damp paper towel. Microwave the wraps for about 10 seconds, just to warm them.
4. Place one wrap in the center of a large piece or aluminum foil or wax paper. 
5. Place 1/2 cup of lettuce and 1/4 cup sprouts evenly over the tortilla wrap.
6. Onto of the lettuce, evenly spread out 1/2 cup of the chicken. 
7. Over the chicken, sprinkle the cooked rice and almonds. 
8. Top the rice with the scallions and sprinkle a little of the sauce evenly over the tortilla. Do not drench or the tortilla will become too soft.
9. Fold up the sides of the tortilla and roll up the wrap tightly.
10. Wrap the chicken wrap with the aluminum foil or wax paper.
11. Store in the refrigerator until ready to eat.

Recipe by Jen of Sweet Morris.

Did you already know...
- A group of cats are called a clowder.
-Cats are the most popular pet in North America.
-A cat will clean itself 1/3 of the time its awake.

Why me?

Project Pastry Queen

 I am really glad I joined the Project Pastry Queen. It really made me try new recipes I probably never would have attempted to make like the Pavlovas. (They are my youngest daughter's favorite dessert.) This week's pick was a remake. It was picked by the host Shawnda who had the great idea to start this blogging club.

I debated whether to do it again or not. It was a lot of work. Also, I've been crazy busy. Then I read what I wrote next to the dessert. I wrote to make it next time with peanut butter as suggested by Emily.  It is rich. It is decadent. It is a dessert that is meant to be shared so I made mini ones this time. Please check out the other member's cakes since they are remarkable.

This photo shows the stages of the cake. The first one is the rich flourless cake. I mixed half the batter with peanut butter and topped it. The peanut butter part looks like a heart. The second stage is the center cake. the flourless cake is topped with the mousse that has been frozen. The furthest cake is the finished cake with the dark chocolate glaze topping. It is worth the trouble.

American Beauty Cake Peanut Butter
Cake:
1 cup unsalted butter
12 oz. bittersweet chocolate, chopped into small pieces
6 large eggs
1 cup sugar
1 Tbsp vanilla extract
1/2 cup peanut butter  
Mousse 

Dark Chocolate Glaze:
4 oz. bittersweet chocolate, chopped into small pieces
1/4 cup light corn syrup
1/2 cup heavy whipping cream
1 1/2 tsp. vanilla extract
1/2 cup peanut butter.

Directions:
To make the cake:

1. Preheat the oven to 350 degrees.
2. Line a muffin tin with cupcake papers.
3. Place the cupcake pan in a roasting or baking pan to make sure it fits.
4. Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
5. Melt the chocolate and butter in the metal bowl stirring until smooth. 
6. Remove the bowl from the saucepan.
7. In another bowl, whisk the eggs and sugar together.
8. Whisk the sugar and eggs into the chocolate mixture until well combined. 
9. Stir in the vanilla and mix well.
10. Fill 12 cupcake liners with half the batter.
11. The remaining half of the batter mix with the 1/2 cup peanut butter.
12. Top the first layer of batter with the peanut butter layer. 
13. In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
14. Bake for 20 minutes or until the cake is set.
15. Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
16. On the cooled cake, spread the mousse filling the pan to the top.
17. Wrap the cake with plastic wrap and freeze for at least 8 hours or up to 3 weeks.

To make the glaze:

1. Place the chopped chocolate in a medium mixing bowl and set aside.
2. In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
3. After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
4. Allow the glaze to cool at room temperature.
5. Stir in the 1/2 cup peanut butter.
   To assemble:
   Remove the cake from the freezer.\
6. Peel off the cupcake liner.
7. Pour the glaze over the frozen cake making sure the glaze needs to cover the sides of the cake.
8. Allow the glaze to set at least one hour.
9. After the glaze sets, cover with plastic wrap until ready to serve.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
- The author of The Pastry Queen Rebecca Rather began her career as a caterer.
-In 1999, Rebecca Rather opened her bakery Rather Sweet Bakery.
-Rather Sweet Bakery is currently closed but The Pink Pig will be opening tomorrow in Fredericksburg, Texas.

Peanut Butter & Yogurt Dip

Has school started where you live? My children still have 10 more days to enjoy their summer before heading back. What can we do in 10 days? I think most of it will just getting ready to go back. Its hard work. I have to establish a bed time routine again so hopefully we won't be running after the bus. I have to make sure to get clothes that will last the kids for at least a couple of months. We did take advantage of the JCPenney's free haircut for kids in August. I had to get my haircut too since I was there. The school supply list has been started. I shop the flyers for the best sales since I try to stock up on a few extra supplies when they are cheap.

As a kid, my favorite part was wearing my new school clothes. I wasn't allowed to wear them until school starts. After the first day of school, I was ready for summer. My children love school especially visiting with their friends so they are counting down. Now, if they would only stop fighting with me about reading daily! One of things I have started to do is try new quick snack and lunch foods. I saw this recipe in the weekend coupon section. I thought my son will like this since it is his two favorite things together. He loved it especially with the grapes. I will be including this dip with fruit in his lunch box this year. Yum!

Peanut Butter & Yogurt Dip
1/2 cup creamy peanut butter
1 (6 oz) container of vanilla yogurt
3 cups assorted sliced fruit 

Directions:

1. In a medium bowl, combine the peanut butter and the yogurt.
2. Serve with the fruit

Recipe adapted from Skippy peanut butter.

Did you already know...
-In 1902, James C Penney opened dry food store in Wyoming. 
-Mr. Penney first named his store Golden Rule Store before phasing it to JCPenney.
-JCPenney and Macy currently have a lawsuit about selling Martha Stewart products in its stores.

Stracciatella Double Cookie Dough Ice Cream

The other night I went to bed with my hair wet which wouldn't be a big deal but the air condition was on. I dreamt it was snowing outside. I woke up in the middle night and I had to go look outside. To my relief, it was still summer. I know I live in Maine but the earliest I remember it snowing is at the end of October. We have months to go.

I figured I would post an ice cream recipe since it is perfect for summer. When I saw this recipe, I knew I had to try it. Cookie Dough ice cream is the best but to be able to try double cookie dough ice cream seemed like heaven. When I was flipping through The Perfect Scoop cookbook, there is a technique with adding chocolate. I figured I would try making the recipe over the top. This is my new favorite ice cream. I don't mind becoming cold by enjoying this recipe. Don't worry it is still summer here (for now).

The only change I made to this recipe was to add more chocolate in the form of the Stracciatella technique. 

Stracciatella Double Cookie Dough Ice Cream
Cookie Dough:
4 Tbsp salted butter, melted
1/3 cup packed brown sugar
1/4 cup flour
1/4 tsp vanilla extract
1/8 tsp salt
3/4 cup mini semisweet chocolate chips

Ice Cream:
3 Tbsp unsalted butter
2 cups heavy cream 
2/3 cup dark brown sugar
4 large egg yolks
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups milk
1 cup mini semisweet chocolate chips

Stracciatella:
3/4 cups semisweet chocolate, finely chopped (do not use chocolate chips)

Directions:
Cookie Dough:

1. In a mixing bowl, stir together the butter and the sugar until smooth.
2. Add the flour and mix.
3. Mix in the vanilla and chocolate chips.
4. Form the dough into a disk and wrap in plastic wrap. Refrigerate the dough until firm.  

Ice Cream:

1. In a medium saucepan, melt the butter over medium-high heat. Stir the butter until it is a deep golden brown color but be careful not to burn it.
2. Whisk in the heavy cream. Heat until the mixture simmers. Remove from the heat and set aside.
3. In a medium bowl, whisk together the brown sugar and the egg yolks until pale and fluffy.  
4. To the medium bowl, add a small amount of the heavy cream mixture to the egg yolks. STIR CONSTANTLY TO TEMPER THE MIXTURE.
5. Slowly, whisk the remaining cream into the yolk mixture while stirring constantly.
6. Return the egg-cream mixture to the saucepan and heat until slightly thickened. The mixture's temperature should read between 170-175 degrees F.
7. Immediately, remove the mixture from the heat and pour through a fine mesh sieve into a bowl.
8. Stir in the vanilla extract and the milk into the mixture.
9. Cover the cream mixture into the refrigerator until chilled thoroughly.
10. In an ice cream maker according to the manufacturer's directions, churn the cream mixture.
11. In a heat resistant, dry bowl placed over a saucepan of simmering water, melt the chocolate while stirring until completely smooth.
12. Drizzle a very thin stream of the warm chocolate into the 1 quart of ice cream during the last possible moment of churning.
13. Stir in small chunks of the cookie dough and chocolate chips into the ice cream mixture. 
14. Transfer the ice cream into an airtight container and store in the freezer until firm.

Recipe ice cream and cookie dough combination adapted from Annie's Eats. The Stracciatella recipe and the Cookie Dough recipe adapted from The Perfect Scoop cookbook by David Lebovitz.

Did you already know...
-Stracciatella gelato is Italian similar to vanilla ice cream with chocolate shavings.
-When the thin stream of warm chocolate heats the cold ice cream, the chocolate immediately hardens into streaks which shreds with the ice cream churning.
-If the warm chocolate is not a thin stream, the chocolate will harden into large chunks in the ice cream which will not break into chips.