Chocolate-Peanut Butter Whoopie Pies

A while ago, I use to give my sister a subscription to her favorite magazine. It was a gift that she could enjoy all year long. Maybe think of me? 

Since my Mom knew I like to read magazines, she asked me if I wanted a subscription to her favorite magazine. I said sure. In the magazine, it has a monthly recipe contest you can enter. I thought sure, why not. Wouldn't it be cool to win something? The recipe contest for that month featured peanut butter. My husband loves peanut butter. I had experimented with lots of recipes that weekend and this recipe is the one I entered two years ago. I was very happy when I heard that my recipe was selected and featured in the magazine. I didn't win the top prize but I did win. I did the happy dance because I won. Any time I win something I perform the happy dance. My husband finds me very amusing. The kids just dance with me.

Chocolate-Peanut Butter Whoopie Pies
1 (12 oz.) package miniature semisweet chocolate chips
2 Tbsp milk
3/4 cup butter, softened
1/4 cup creamy peanut butter
1 1/2 cups sugar
1 tsp baking soda
1 tsp baking powder
2 eggs
1/2 cup milk
2 tsp vanilla
1/2 cup unsweetened cocoa powder
3 cups all purpose flour
Filling recipe below


Directions:

1. Preheat oven to 350 degrees F. 
2. Set aside 1/4 cup chocolate pieces to sprinkle on cookies.
3. In microwave-safe bowl, combine 1 cup of the chocolate pieces and 2 tablespoons milk. Microwave for1 minute or until melted; stir once. Set aside. 
4. In another bowl, beat butter and peanut butter until combine. 
5. Add sugar, soda, baking powder, and 1/2 teaspoon salt; beat to combine. Add eggs, 1/2 cup milk, vanilla, and melted chocolate; beat until combined. 
6. Beat in cocoa powder and flour until combined. 
7. Stir in remaining chocolate pieces except the 1/4 cup of chocolate pieces.
8. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with reserved chocolate. 
9. Bake 9 minutes or until tops are set. 
10. Cool on sheets 1 minute. Transfer to wire racks; cool completely. 
11. To assemble, spread flat sides of half the cookies with Filling; top with remaining cookies.

Peanut Butter Filling

1 cup butter, softened

1 cup creamy peanut butter

1 cup marshmallow creme

2 cups powder sugar

2 Tbsp milk

In a bowl, combine all the ingredients except the milk.

Add one Tbsp milk at a time until the desired filling consistency.

My recipe adapted from Better Homes and Gardens.

Did you already know.............. 

-Better Homes and Gardens has been around since 1922.

-In 1924, Fruit, Garden and Home changed its name to Better Homes and Gardens magazine.

-In the U.S., Better Homes and Gardens is the fourth best selling magazine.

Honey Yeast Rolls

I know a lot of people who will see a bee and freak out. I really understand this behavior if you are allergic to bees. I know I am not allergic to bees. How do I know?

When I was a little girl, my younger sister thought it would be cool to throw rocks at a bee hive. We all know the bees do not take kindly to this type of behavior. They swarmed after her. She took off running and ran right past me without warning me what was chasing her. Some memories from childhood will never be forgotten and I know I am not allergic to bees. I also know I do not have a reaction to red ants but that is another story.

Honey Yeast Rolls 1 (.25 oz) package of instant dry yeast
1 cup warm water (105-115 degrees)
1/4 cup honey
3 Tbsp. canola oil
1 1/2 tsp salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
2 Tbsp butter, melted
2 Tbsp honey

Directions

1. In a small bowl, combine the yeast and warm water.
2. In another bowl, combine the honey, oil, salt, and egg. Mix well.
3. Add the yeast and water to the honey bowl.
4. Add 1 cup of flour at a time to the honey bowl and mixing well after adding the flour.
5. Turn the dough onto a floured surface and knead for 8 minutes or until the dough is smooth and elastic.
6. Transfer the dough into a lightly oiled bowl. Turning once to coat and cover the bowl with plastic wrap. Let the dough rise for about 2 hours.
7. Punch down the dough and knead for 30 seconds. 
8. Cover with plastic wrap and let rest for 10 minutes. 
9. Punch down the dough again and divide dough into 12 equal pieces.
10. Shape the dough into a smooth ball.
11. Place the balls of dough into a round greased 10 inch baking dish or place each ball of dough in a muffin tin. Let rise for 30 minutes.
12. Preheat oven to 400 degrees.
13. Combine the melted butter and honey.
14. Brush the tops of each balls of dough with the honey butter.
15. Bake 15-20 minutes or until the rolls are golden brown and cooked through.

Recipe adapted from Annie's Eats.

Did you already know................
-Honey has been found sealed in Egyptian tombs and was still edible.
-Honey means "enchant" in Ancient Hebrew.
-In medieval Germany, peasants were required to pay their feudal lords in honey and beeswax. 

I added 3 small balls to one muffin tin.

I made these for Thanksgiving last year and they were a hit even with my honey.

Whip Cream 101

Please do not say, "Jen, I can not make my own whip cream. It is too hard." Do you know what I'll say? "What? What! It isn't hard little grasshopper. You will become a master in no time." I always called my oldest daughter little grasshopper and my youngest daughter little sparrow. Don't be surprised but I am the Master! 

Now, listen to me little grasshopper because I am the Master! Follow the steps below to make your own whip cream. My son volunteered to show you the way.

Whip Cream 101
1 cup of heavy cream
1 Tbsp powder sugar
1 tsp vanilla extract


Directions:
1. Place all the ingredients in a mixing bowl or a plastic container.
2. Whip

Whip

 Whip

Am I done yet?

Whip until the whip cream stays on the beater.
Stop beating because if you do not you just may make butter.
I did reward my helper with the beater.

You can vary the amounts of the powder sugar and extracts to your taste!

Enjoy with dessert!

Cranberry-Cream Cheese Bundt Cake

At work, my coworker suggested we should have little get-together and celebrate with the honored food for the month. Of course, it is a nice break and fun to see what others have made for this celebration. 

I have previously made a Bundt cake and will be bring it into work since it was requested by my friend. However, my husband doesn't think it is very nice of me to tease him with the promise of a cake and not make him something. So, I have to make something for home.

When I saw this cake, I knew it would be prefect to make for home. My husband agrees! I also had helpers making this cake.

Cranberry-Cream Cheese Bundt Cake 2 sticks unsalted butter, softened
8 oz. cream cheese
2 1/2 cups sugar
3 eggs
1 lemon
1/4 tsp almond extract
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp salt
2 1/2 cups fresh cranberries
1 Tbsp flour
whipped cream (optional for topping)

Directions:

1. Preheat oven to 350 degrees and grease the Bundt pan with cooking spray.
2. In a small bowl, carefully cover the cranberries with the 1 Tbsp flour. Set aside.
3. Cream the butter with the cream cheese in a bowl.
4. Add the sugar to the butter and cream.
5. One at the time, add the eggs.
6. Add the zest of the lemon and then the juice.
7. Mix in the almond and vanilla extract.
8. Add the cake flour and salt. Mix well.
9. Carefully, fold in the flour covered cranberries.
10. Add the batter to the Bundt pan.
11. Cook for 60 minutes or until done. *
12. Let cool for about 10 minutes before removing from pan.

Recipe adapted from Confections of a Foodie Bride.

*I had to cover my cake around 45 minutes because the bottom was becoming dark. However, I'm thinking it is my pan.
I will post a how to make whip cream tomorrow if you would like to know how. 

Did you already know....................
-The Bundt pan evolved because of the European kugelhopf molds.
-In 1950, Nordic ware invent the aluminum Bundt pan because owner H. David Dalquist was approached by a group of Minneapolis women asking him to make the pan for them.
-In 1966, Bundt cakes become very popular after one is featured in the Pillsbury cookoff and wins 2nd place.

Butternut Squash Risotto

Any time my son sneezes, he expects me to say, "God bless you." The problem is I do not always hear him. If he is upstairs and sneezes, he will come downstairs and find me. He will ask me, "What do you say?" I'll reply, "What?" He will repeat a little impatiently, "What do you say?" 

It takes me a few seconds and it will dawn on me what he wants so I will reply, "God bless you." Then he will say, "Momma, I sneezed twice." "God bless you again." Sometimes I try to be ahead so when he does this I will add a few "God bless you". He doesn't do this to my husband but only me. I actually think it is really cute!

I wanted a quick meal. Since my husband wasn't eating, I thought this was the perfect recipe. My son even asked for seconds. My youngest daughter said, "What? We are only having rice for supper?" Don't worry she also had a milkshake for dessert.

Butternut Squash Risotto

32oz. chicken broth
1 package frozen butternut squash (about 10 oz.)
1 tsp olive oil
1 tsp butter
1 shallot
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth
1/4 cup Parmesan cheese, grated
salt and pepper for taste

Directions:
Place the chicken broth in a small saucepan to heat.
Microwave the squash in a microwavable safe bowl for 5 minutes.
Stir the squash and set aside.
Heat a medium saucepan over medium heat with the olive oil and butter.
Add the shallot and cook about 4 minutes.
Add the rice to the shallot and stir for about 3 minutes to toast rice.
Stir in the white wine for about a minute.
Add 1/2 cup of the heated chicken broth to the rice and continue to stir until the liquid is absorbed.
Continue to add 1/2 cup of the heated chicken broth until the liquid is absorbed for about 15 minutes.
Stir in the squash into the risotto and continue stirring until the risotto is creamy.
Remove the saucepan from the heat and stir in the cheese.
Season with salt and pepper.

Recipe adapted from allrecipes.

Did you already know..................
-Risotto is a rice.
-Risotto is originally from Northern Italy.
-During the medieval times, the Arabs introduced rice to Italy.
-Due to the humidity of the Mediterranean, the Italians found rice is a productive crop.