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Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Tuesday, September 29, 2015

Midlife Crises

Last week, I celebrated another birthday. It was a birthday that might mean I have officially hit middle age. It was also a birthday celebrated with multiple groups of friends and multiple dinners out, and some of the best blackened steaks, fettuccine, and bang bang shrimp I have had in some time. I also hit it big with home-canned pasta sauce, homemade wine, lots of silly cards, coffee, and purple hair.

Yep. I trudged into my first week of middle age with a midlife crisis that resulted in purple highlights framing my face.

As I have been busy catching up with canning tomatoes from the garden (and a large haul provided by friends), I have been wearing my hair up more often than not, and the purple isn't that visible. However, when I take the time to style and wear my hair down, I am often caught off guard when I pass a mirror and catch a glimpse. I. Have. Purple. Hair. It has to be a midlife crisis.

The drama hasn't been limited to just my brunette locks, I also had to mess with the recipe for a pan of Blondies. Friends were married the weekend before my birthday, and I helped with the wedding rehearsal supper. They had chosen a simple cookout menu and requested brownies and blondies for desserts.

Just like my hair, I couldn't leave those blondies alone. Chocolate chip bars were too simple. Butterscotch chips alone made them too sweet. And while white chocolate chips added some visual interest, they were also boring. Would it be a crisis to mix it up with ALL THE CHIPS? Well...maybe the crisis of middle aged spread after eating the entire pan.

Midlife Crisis Blondies - On My Plate Blog



1 1/2 cups unsalted butter, softened
1 cup sugar
1 1/4 cup brown sugar, packed
1 1/2 teaspoons vanilla extract
3 large eggs
3 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1-1 1/2 cups chocolate chips (I used semi-sweet, but if you prefer a sweeter bar, milk chocolate would be good.)
1-1 1/2 cups butterscotch chips
1-1 1/2 cups white chocolate chips

Preheat oven to 375F.
Line a 17x12 (half sheet) pan with parchment paper and coat any surface not covered by the paper (edges) with cooking spray.
Beat the softened butter with the sugars until light and fluffy.
Add the eggs and extract and combine well.
Gradually, stir in the flour, baking soda, and salt.
Add the chips to the batter.
Spread in the prepared pan. Bake for 20-22 minutes, or until golden brown. DO NOT OVER BAKE.
Cool in pan completely before cutting. (4 dozen bars)

And...just in case you were curious about what a middle aged woman looks like with purple hair...

Monday, April 28, 2014

Oleo

I grew up with my mother sometimes referring to the sticks of Parkay and Blue Bonnet in our fridge as "oleo." An older lady we knew called it "oleomargarine," which a little online sleuthing tells me is the original name for a butter substitute developed in France using mostly beef fat and vegetable oils. Over time, it seems that the commercial recipe for margarine, as it came to be known, was altered several times due to availability of ingredients, but ultimately came to be made up of mostly oils.

As a kid, those sticks of oleo were whipped into cookies and baked into cakes. Tubs of the spread were slathered on toast and just plain old "bread and butter." It was what I knew and what, at the time, I liked. We didn't eat real butter in my childhood home; which now that I think about it seems a little odd since my mother also made weekly pilgrimages to an area dairy for fresh, whole milk for the her large family. But, that is probably a topic for another blog post.

Today, I came here to talk about oleo...and what it has come to mean to me. As an adult, my home has evolved into pretty much a butter only refuge. There are stray sticks of margarine that make their way into the house for a very select few recipes that benefit from the higher water content, but overall, 99.9% of our consumption is butter. I have come to prefer the flavor of real butter. Blame it on the marketing of the dairy council, but when I now hear the word "oleo," my mouth fills with the feel of grease. I don't want margarine. At all.

So, it was a little shocking (and honestly, as snobby as it may seem, a little revolting) when I saw a television commercial for a major drugstore brand of shampoo announcing its newest therapy for hair, Oleo Therapy. Umm...what?!? I know that beer, mayonnaise, eggs, avocados, olive oil, and recently, coconut oil have all been brought out of the kitchen as beneficial products for our follicles, but OLEO? I doubt that the product does actually contain margarine; who wants to smear I Can't Believe It's Not Butter on their head? But, seriously, is there nobody on the L'Oreal marketing team that remembers oleo as margarine? I don't get it. Oleo Therapy doesn't seem like a spa-quality product to me. It seems like a mouth full of grease. I won't be rushing out to treat my hair to Oleo Therapy.

I could possibly be rushing to treat myself to Graham Cracker Bars made with real butter. This is a slightly different take on the classic Saltine Toffee Bars. Graham Crackers are layered with toffee bits and almonds before being drenched with a syrup of melted REAL BUTTER and sugar. The bars are baked to a bubbly goodness and then topped with chocolate chips and flaked salt. Simple and delicious. Not a mouth full of grease. 
Graham Cracker Bars at On My Plate
Graham Cracker Bars
(adapted from Everyday Food)

13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted almonds
1/2 cup sugar
1 cup unsalted butter
3/4 cup semisweet chocolate chips
3/4 teaspoon coarse salt

Preheat oven to 350F. 
Line a baking sheet with foil. Arrange graham crackers in a single layer on sheet, edges touching. 
Sprinkle toffee bits and almonds over graham crackers.
Bring sugar and butter to a boil over medium-high. 
Reduce heat and cook at a rapid simmer, stirring occasionally, until mixture is syrupy, 2 minutes.
Immediately pour over graham crackers. 
Bake until sugar topping is bubbling, 12 minutes. 
Remove from oven and immediately sprinkle chocolate and salt over graham crackers. 
With a sharp knife or pizza cutter, cut into 2-inch squares.
Let cool completely. (Serves 24)

Monday, December 16, 2013

I Bet That Just Killed You

I have been doing a little holiday baking recently.

I know.

Every year, I tell you that I don't like to bake, but then I share a recipe for some delectably sweet baked good.

I am a conundrum.

But, here is the twist, one of the treats I find myself whipping up most every Christmas isn't actually baked. There is no oven involved in the recipe for Peanut Butter Bon Bons.  It came from my mother sometime in the early 80s, and I suppose you could call it semi-homemade because one of the ingredients is a tub of ready-to-spread vanilla frosting. When I recently shared that secret with a friend, she exclaimed, "I bet that just killed you."

Um...not.

I have no problem with taking a short cut here and there in the kitchen, as long as the end result is good. And believe me, Peanut Butter Bon Bons are good. So good that I can't imagine a Christmas without Peanut Butter Bon Bons On My Plate.



1 can ready-to-spread vanilla frosting
1 cup peanut butter
1/4 cup butter (I use unsalted.)
2 cups graham cracker crumbs (If I am crushing my own, I assume 1 package is 1 cup and do 2 in my food processor.) 
Chocolate candy coating for dipping
Candy decorations, if desired

Cream together frosting, peanut butter and butter until well combined.
Gradually add in graham crackers until fully mixed.
Using a small cookie scoop, portion the peanut butter/graham cracker mixture into 1-inch balls.
Roll the portions into 1-inch balls.
Chill for at least 1 hour or up to a day or 2.
Dip in melted chocolate candy coating.

Allow to dry on waxed paper for a few hours.

Saturday, November 02, 2013

Candy Bar. Skillet. Cookie.

Candy Bar
Candy Bar.

Cast Iron Skillet
 Skillet.

Candy Bar Skillet Cookie
Cookie.

(inspired by Picky Palate)

1 box (18.25 ounces) white cake mix
1/2 cup vegetable or canola oil
2 eggs
1 cup semi-sweet chocolate chips
6 fun-size Snickers candy bars
7 mini (bite-size) Milky Way candy bars
4 fun-size packages M&Ms

Candy Bar Skillet CookiePreheat oven to 350F. Combine cake mix, oil, and eggs to form a cookie batter. Stir in chocolate chips. Spray 10-inch cast iron skillet with cooking spray. Spread just over half of the cookie dough in the cast iron skillet. Arrange the candy bars and 2 packages of M&Ms over the cookie dough. Spread the rest of the cookie dough over the candy bars. Sprinkle the remaining 2 packages of M&Ms over the top. Bake for 45-50 minutes, until dough is baked through in the middle. Allow to cool completely before cutting into wedges to serve. (Serves 8.) 

Candy Bar Skillet CookieWARNING: Do not be tempted to overload with additional candy bars; the cookie will take much longer to bake through in the middle and then be dry.
Candy Bar Skillet Cookie

Tuesday, March 05, 2013

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.


Sunday, March 03, 2013

You're Only As Old As You Feel


We celebrated my father-in-law's 82nd birthday this weekend. While he has dealt with a few health issues in the recent years, the man is still spry and a go-getter. Knee replacements, chronic ear infections, and cataracts are no match for him. 82 years are no big deal.

Conversely, I am thinking that 42 years are too much for me. I managed to pull a muscle in my neck while whisking powdered sugar into the chocolate icing for the birthday cake. I felt 82 years old...and not the spry go-getting kind of 82.

Honestly, I do have neck and shoulder issues. Almost 20 years ago, I had a little incident where I rolled a stock car during a powder puff race. The whiplash was brutal and resulted in a permanent injury that often makes me stiff and achy. If I don't take care of myself, I pay for it...and I paid for it big time this weekend.

But, it was worth it. The double batch of icing cascaded over the from scratch chocolate layer cake and created puddles of richness. It was a perfect cake for the celebration of 82 years, no matter how old it made me feel.

(adapted from Joy of Cooking)
(double recipe to create your own cascades of chocolate for an 8- or 9-inch round layer cake)

3 ounces unsweetened chocolate, chopped
3 tablespoons unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla
2 cups powdered sugar, more or less
2 tablespoons corn syrup

Melt the chocolate and butter together in a heavy pan or double broiler.
Whisk in the cream and vanilla.
Remove from heat and sift the powdered sugar into the chocolate mixture.
Stir to combine.
Add the corn syrup and whisk briskly to create glossy, spreadable icing.

Tuesday, December 25, 2012

Merry Christmas to You and Yours!

I have told you over and over that I don't like to bake cookies, but I baked for you.

Triple Chocolate Ginger Crinkles.

Rich chocolate cookies with just a hint of spicy ginger and dusted with powdered sugar. Each unique like a snowflake. All delicious.

Merry Christmas to you and yours. May you find peace and love in this holiday season.

(adapted from Martha Stewart)

1/2 cup unsalted butter
4 ounces unsweetened chocolate, chopped
1 3/4 cups sugar
1 1/2 cup flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, beaten
3/4 cup candied ginger, finely chopped
1/2 cup semisweet mini chocolate chips
1 cup powdered sugar

Melt the butter and unsweetened chocolate, stirring until smooth.
Let cool for 10 minutes.
Meanwhile, preheat the oven to 350F; line baking sheets with parchment paper.
Beat the eggs and sugar together.
Whisk in the cooled butter and chocolate mixture.
Stir in the flour, cocoa, baking powder, baking soda, and salt until incorporated.
Stir in mini chocolate chips and ginger.
Place powdered sugar in a wide bowl.
Shape dough into 1-inch balls. (I found that using a cookie scoop to worked well.)
Roll each dough ball in powdered sugar to coat.
Place cookies about 2 inches apart on prepared baking sheets.
Bake 14-17 minutes, until cookies are puffed and cracked. (14 minutes made perfectly chewy cookies for me; 17 minutes yielded crisper cookies)
Allow to cool for a minute before transferring to racks to cool completely. (Yield: 3 dozen)

Wednesday, October 03, 2012

The Truth About Love

The truth is...
I love to eat cookies.

I don't love to bake them.
However, this classic Oatmeal Chocolate Chip Cookie recipe makes all the frustration worthwhile.

Don't forget your cookie scoop. It makes dropping the dough onto the baking sheet so easy. Also, if you get bored with baking, throw the dough into the fridge. It keeps well for about a week, and a few freshly baked cookies each day is always true love.




1 1/2 cups shortening (Yes, shortening. Crisco. I think it is key to the chewy texture of the cookies versus more crispness when baked with butter.)
1 1/2 cups sugar
1 1/2 cups brown sugar
2 teaspoons vanilla
2 tablespoons water
3 eggs
4 1/2 cups oatmeal
2 1/2 cups flour
1 1/4 teaspoons salt
1 1/2 teaspoons baking soda
2-3 cups chocolate chips (I like semisweet in this recipe, and lots of them.)

Preheat oven to 375F.
Cream sugars and shortening together.
Add water, eggs, and vanilla. Mix well.
Add dry ingredients and mix until well blended.
Stir in chocolate chips.
Using a cookie scoop, drop onto a parchment or Silpat lined baking sheet. (Alternatively, grease the baking sheets.)
Bake for 8 to 10 minutes.
Allow to cool on baking sheet for a minute before moving to racks to fully cool. (Yields 6 dozen cookies, approximately.)

Wednesday, July 11, 2012

Healthy?

We have all seen the commercials with the harried mom serving a breakfast of milk and toast to her fussy kids before they run out the door. She extols the virtues of spreading that toast with generous portions of sweet and chocolatey Nutella hazelnut spread. If you are like me, your mind did a quick spin, you raised an eyebrow, and said, "Really?!?" You knew that a daily breakfast of Nutella shouldn't be categorized as healthy, but there it was televised for the world to see.

It seems that some of the world believed it. A class action suit was filed against Nutella for its health claims, and reportedly, a $3.05 million settlement was reached. Wow. That is a lot of unhealthiness.

I am not someone who believes that any foods should be off limits. (Well, except Fluff...yuck.) I seriously do believe that a healthy diet is about moderation and balance. Nutella is a delicious treat that can be balanced with fresh fruits and vegetables, whole grains, lean proteins, and dairy. Balance. Moderation. And, not believing everything you see in a TV commercial. That is what is healthy.

So...if I grill some fresh pineapple to char some of the sugars and release warm, flavorful sweetness, then top it with a drizzle of melted Nutella and a sprinkle of toasted hazelnuts, is that healthy? Compared to a huge slab of chocolate cake, maybe. It is fruit. Nuts are loaded with essential fats. Nutella is used moderately.

I won't make any healthy claims. Class action suits aren't really my thing. I will just tell you that Grilled Pineapple with Nutella is delicious way that I try to find balance and moderation.


1 pineapple, peeled, cored, and cut into 1/2-inch thick slices
3-4 tablespoons Nutella
1-2 tablespoons whipping cream
2 tablespoons chopped hazelnuts, toasted 


Heat grill. (Gas, charcoal, or just an indoor grill pan...your choice.)
While grill is heating, toast the hazelnuts in a hot, dry pan. Watch carefully and remove from pan immediately (they will continue to toast to a crisp if left in contact with the heated surface)
Grill the pineapples slices over medium-high heat for about 3 minutes per side, just to heat through and create grill marks. (Some recommend brushing the grill with oil, butter, or Pam before grilling the fruit. I don't, and have had good success.)
Meanwhile, combine Nutella with whipping cream and heat in a saucepan or in microwave until smooth. (Don't overheat, as the oils in the nut spread will separate.)
Arrange the pineapple on a platter.
Drizzle with Nutella mixture.
Sprinkle with chopped hazelnuts.
Serve with vanilla ice cream or whipped cream, if desired, but I think it is good just as is. (Serves 4)

Thursday, April 05, 2012

Hop to It

Do you have a dessert for your Easter menu?

No?

If you aren't chocolated out by Cadbury Eggs, I have the perfect solution.

Milk Chocolate Banana IceBox Cake.

Hop to it.


15 ounces milk chocolate, chopped (I had 2 of those LARGE Hershey Bars with Almonds...which were 16 ounces, but oh well.)
5 large egg yolks
3 cups heavy cream
20 graham crackers
4-5 ripe bananas, sliced 
Garnish: whipped cream and chocolate shavings
Place chocolate in a heat-proof bowl.
Place yolks and a pinch of salt in another heat-proof bowl.
Bring cream to a simmer in a medium saucepan. (simmer, NOT boil)
Slowly pour cream into bowl with yolks, whisking constantly.
Return to saucepan over low heat.
Cook, stirring constantly, until mixture is thickened, about 8 minutes. (Mixture should not boil.)
Immediately strain through a fine sieve set over chocolate.
Stir until chocolate melts and is smooth. (Whisking works best.)
Refrigerate until thick, about 4 hours.
Line a 5-by-10-inch loaf pan with plastic wrap.
Spread 1 cup chocolate mixture evenly into bottom of loaf pan.
Top with a layer of 4 graham crackers, trimmed to fit.
Spread 1/2 cup chocolate over tops, and cover with some bananas.
Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
Repeat with remaining chocolate, bananas, and graham crackers until the pan is filled.
Finish with graham crackers.
Cover with plastic wrap and refrigerate OVERNIGHT.
Uncover, and turn out onto a serving platter. 
Remove plastic wrap.
Garnish with whipped cream and chocolate shavings.
Cut into slices to serve. (Serves 8 to 10)
**NOTE**I didn't measure my layers of chocolate pudding exactly and didn't need all 20 graham crackers and only had one layer of bananas (about 2 whole bananas). I have presented the ingredients exactly as stated in the magazine, but you may need to alter them if you wing it like I did.

Tuesday, March 13, 2012

3.14

3.14

March 14th.

The approximation of pi.

Pi Day.

Pie for Pi Day.

Hooray!

Hubs loves pie, and last month for his birthday, I whipped up a Black Bottom Peanut Butter Pie. It was luscious, and delicious, and everything a birthday dessert should be...minus the cake and frosting.

I couldn't find my pie plate (Did I take a pie to your house and leave it there?), so I attempted to make it in a spring form pan. My advice to you is that if you use a spring form pan, double the crust. I needed the sides of the crust to be taller to hold in the rich and fudgy chocolate layer on the bottom. It wanted to spill out as I topped it with the light, fluffy, and creamy whipped peanut butter mousse.

There were no complaints about the oozing chocolate, though. Why would there be? Doesn't everyone like to lick a little stray sweetness from their fingers? Birthday or Pi Day, Black Bottom Peanut Butter Pie is perfect On My Plate.


8 graham crackers, crushed into crumbs
4 tablespoons unsalted butter, melted
10 ounces semi-sweet chocolate, chopped
1 1/2 cups whole milk
3 tablespoons corn syrup
pinch of salt
1 cup smooth peanut butter (I used Jif...not sure that a natural type would produce the smooth consistency desired.)
1/2 - 3/4 cup powdered sugar
1 cup heavy cream, whipped to soft peaks

Preheat the oven to 350ยฐF. 
Combine the graham cracker crumbs and melted butter in a bowl and stir to combine. 
Press the mixture evenly into the bottom and sides of the pie plate.
Bake for 15 minutes, until the crust gets slightly browned. 
Allow the crust to cool completely.
Place chopped chocolate, pinch of salt, and corn syrup in a bowl. 
Bring the milk to a boil, immediately remove from the heat, and pour over the chocolate. 
Allow this to sit for 1 minute, then whisk until all of the chocolate has melted.
Pour the mixture into a saucepan and whisk constantly over low heat for about 8 minutes. 
The mixture will steam, thicken, and begin to sputter and bubble. 
Continue to whisk and scrape the bottom to prevent burning. 
When the mixture is of pudding consistency, remove from the heat. 
Pour into a bowl, press plastic wrap directly on the surface, and chill for 3 hours.
Just before assembly, whisk peanut butter and confectioner's sugar together until the mixture is thick and glossy. 
Whisk about 1/3 of the chilled whipped cream into the mixture to lighten it, then fold in the remaining 2/3, taking care not to deflate it. 
Spread the chilled chocolate layer evenly over the bottom of the pie shell, then pour the mousse evenly over that. 
If desired, top with additional whipped cream, chocolate syrup, nuts, or chocolate chips.

Saturday, December 17, 2011

Life is Gran(d)

Twinkly Christmas lights make me happy. Very happy. Giddy, even. It feels like anything is possible and all the troubles melt away when the Christmas lights are sparkling. Life is Grand.

Life is also gran(d) when I have Gran Marnier Truffles to share. Creamy, melt-in-your-mouth chocolate with just a hint of a bright, citrusy, orange flavor. Grand little bites that make my taste buds sparkle.


(adapted from Barefoot Contessa)

1 pound semisweet chocolate (choose a good brand, chocolate chips work, but aren't the best option)
1 cup heavy cream
3 tablespoons Gran Marnier (alternatively, you could use orange extract)
1 tablespoon prepared coffee (not a coffee drinker? pick up a cup to go, or skip it. the coffee does enhance the chocolate flavor, though)
1 teaspoon vanilla extract (I shouldn't have to remind you to use REAL vanilla, right?)
cocoa powder, powdered sugar, and/or finely chopped nuts (pecans are nice)


Finely chop the chocolate.
In a double boiler with simmering water, combine the chopped chocolate and heavy cream.
Stir frequently until the chocolate is fully melted and combined with the cream.
Add the Gran Marnier, coffee, and vanilla.
Stir to combine thoroughly.
Set aside for about 2 hours at room temperature for chocolate to firm up (or pop into the fridge for a shorter period of time).
(At this point, I have been known to get distracted and forget about the truffles. The chocolate can set in the fridge for a day or so and be brought to room temperature (softened, but still holding it's shape...kind like fudge consistency) when you have time to roll the truffles.)
Prepare the coatings by pouring cocoa (I really like Ghirardelli Sweet Ground Chocolate for this.), powdered sugar, and ground nuts (use one or all) into individual shallow bowls.
Spoon small mounds of chocolate from the mix and using your hands roll into balls. (I prefer slightly smaller than walnut, but go big, if you like.)
Roll the chocolate balls into the coating of your choice to cover completely.
Store in refrigerator (will keep for weeks), but serve at room temperature for the full chocolatey-orange flavor. (makes at least 60 truffles)

Thursday, December 08, 2011

Puppy Love


We celebrated a milestone birthday this week in our house. Ace turned ten on Monday. Yes, Ace is one of our mini dachshunds. Yes, we had a little party. We are awesome like that, you know.

The dinner menu on Sunday night included Chicken Fried Chicken, Buttermilk Garlic Smashed Potatoes, Cream Gravy, Corn in Butter Sauce, and Buttermilk Biscuits. No, there wasn't anything green on the table. It was a heart attack waiting to happen kind of meal, and almost everyone cleaned their plates...well, except Ace and Sissy. I didn't share the chicken with the pups. They gnawed on Jumbones that night.

For dessert, I focused on Ace's love of peanut butter and baked a Peanut Butter Sheet Cake. The humans at the table had their slices drizzled with Chocolate Glaze for that famous chocolate and peanut butter combination. Since chocolate isn't good for dogs, Ace and his sister, Sissy, devoured their cake without the glaze. Given how quickly their shares disappeared, I don't think that they found it to be a detriment, though.

This cake is very dense and rich with an intense peanut butter flavor. Peanut butter lovers will find it to be heaven. The Chocolate Glaze is the icing on the cake, so to speak. I think it enhances the cake well as the flavors dance together with each bite. Peanut Butter Sheet Cake with Chocolate Glaze was the perfect expression of puppy love for Ace's tenth birthday.

(adapted from Tasty Kitchen)

Cake:
2 cups sugar
1 teaspoon baking soda
2 cups flour
1 teaspoon salt
1 cup unsalted butter
1 cup water
1 cup peanut butter (I used Creamy Jif)
1/2 cup milk
1 teaspoon vanilla
2 eggs
Frosting:
1/2 cup unsalted butter
1/2 cup peanut butter (again, Creamy Jif was my choice)
6 teaspoons heavy cream
4 cups powdered sugar


Cake:
In a large bowl, mix sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in a heavy saucepan and bring to boil.
Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour into a greased and floured jelly roll pan.
Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan.
Add powdered sugar.
Spread warmed frosting over cooled cake. (Serves 24)

Chocolate Glaze

2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons heavy cream
2 tablespoons white corn syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar


In a heavy pot over medium heat, melt chocolate with butter, heavy cream, and corn syrup.
Stir in vanilla.
Beat in powdered sugar.
(May add more cream or milk to achieve desired consistency.)
Drizzle over frosted Peanut Butter Sheet Cake to serve.

Saturday, October 22, 2011

After School Treat

I am back to spending more time at the school these days. Last year, one situation after another caused me to be unable to accept the offers when the school was looking to fill substitute positions. So far this year, I have been able to work most of the days they have called, and I like it. I enjoy being back with the students and staff in the local halls of education. 

After a day with an elementary class, I almost always return home with amusing stories. The kids love to chat and are never afraid to share their thoughts. How a child's mind works and processes bits of information is amazing. Jr. High and High School students often prompt thoughtful discussion, digging deep in a direction that I hadn't considered taking a topic. We all learn and broaden our minds. 

We also all work up big appetites. I don't know what it is about studying all day that leaves me starving when I return home. I could eat anything that isn't nailed down, and often do. Thankfully, I have a batch of Zucchini Chocolate Chip Cookies waiting for me to tame my growling stomach. 

Shredding the last few zucchini from the garden (and freezing several portions for cakes, cookies, and bars this winter), I was happy to discover a cookie recipe to use some of the bounty. You may remember past posts when I have stated that I am not a baker and that I don't care to bake cookies, but those feelings were pushed aside as I attempted to find a way to use zucchini that wasn't baked into a cake with cream cheese frosting. Yes, I heart cream cheese frosting, but after awhile, enough is enough.

These cookies are soft and delicately spiced with cinnamon. Instead of regular chocolate chips, I chose large chocolate drops which seemed to intensify the chocolate flavor. I find the flecks of green zucchini skin (peel if you must, but I don't) to add visual interest and a bit of texture to balance the walnuts. Zucchini Chocolate Chip Cookies are the perfect after school treat On My Plate.



1 cup butter, softened
2 cups sugar
2 eggs, beaten
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups zucchini, grated
2 cups semi-sweet chocolate chips
1 1/2-2 cups walnuts, chopped

Preheat oven to 350.
Spray cookie sheets with cooking spray or line with Parchment paper.
Cream butter and sugar together until light and fluffy.
Add eggs, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
Stir in the zucchini.
Fold in walnuts and chocolate chips.
Drop by teaspoonfuls onto the cookie sheets...since these are soft cake-like cookies, allow about 2 inches between cookies for spreading in the oven.
Bake 15 to 20 minutes, or until golden. (My oven only needed 15 minutes.)
Cool 2 to 3 minutes on the baking sheets, then remove and place on wire racks to allow to cook completely.
(approx 8 dozen cookies)

Friday, February 18, 2011

This One Goes Out to the Lady In the Booth Behind Me

About a week ago, I was having lunch out of town and overheard...(Yes. I am admitting to being a snoop. I mean, really, while dining alone, what else do you do other than people watch and eavesdrop? I carry a book with me, but seldom really dig into it. The people around me are just too interesting.)...anyway, I overheard the waiter telling the The Lady In the Booth Behind Me that there was a new pie that day. Chocolate Peanut Butter Banana Cream Pie.

My fork dropped back into my Southwestern Grilled Chicken Salad. It had been the lunch feature of the day, and while the chicken was tender and juicy and the cilantro sauce was a bright burst of flavor, the rest of the salad had me thinking that it was a mistake to fall for the waiter's enthusiasm as he suggested it. Yet...that same enthusiasm for a pie was about to grab me and not let go. What can I say? I am a sucker.

The Lady In the Booth Behind Me ordered the pie with two forks to share with her husband. My back was to them, but I listened intently as they yummmed and mmmmmmed and moaned and groaned over the pie. I couldn't see the slice of heaven that was the center of these orgasmic gasps, but I knew that I had to sample this myself. Had to.

The waiter returned and chatted with the couple. The Lady In the Booth Behind Me begged him to ask the chef for the recipe. He politely declined. She flirted and cajoled him. He held his ground. She did everything except throw dollar bills at him. He was firm. And, just as I was about to grab him by the apron and demand my slice of the pie, he FINALLY moved to my table. I think it surprised him when I pushed aside my half-eaten salad and asked for pie. That pie. The Chocolate Peanut Butter Banana Cream Pie that made The Lady In the Booth Behind Me babble and moan and beg. I refrained from demanding that he rush to the kitchen RIGHT NOW when he told me that there might only be one slice left. One slice? It.Must.Be.Mine. Nobody else could have it. Go. Get it. Right now. (Really, I was calm and polite. Really.)

And when that slice of Chocolate Peanut Butter Banana Cream Pie came to my table, it wasn't, at first glance, a beauty. This pudding pie was made up of muddy colors and slumped a little in its homemade graham cracker crust. The whipped topping was a little too stable to be real and the drizzle of chocolate sauce over the top seemed a bit like overkill. It, truthfully, was a pie that I probably would have passed by if I had been peering into the pie case. Sinking my fork into the creamy layers of chocolate and peanut butter puddings divided by a course of bananas, I tentatively took my first bite. Ooooh!!! This is what the yummming and mmmmmming and moaning and groaning was about. What a PERFECT flavor combination! The Lady In the Booth Behind Me was right. This was a slice of heaven.

I knew immediately that I would have to find a way to recreate this pie for my husband. Chocolate Peanut Butter Banana Cream Pie is just his kind of dessert. I think that it could even spur a marriage proposal...if we weren't already married. So, for Valentine's Day, I made my own Chocolate Peanut Butter Banana Cream Pie to share with Hubs after our simple meal of steamed Crab Legs with drawn butter, Spinach Twice Baked Potatoes, and a tossed salad. He yummmed and mmmmmmed and moaned and groaned. I knew he would. His mouth was full, or he might have proposed again, too.

And now, for The Lady In the Booth Behind Me, I am sharing my version of Chocolate Peanut Butter Banana Cream Pie. There is no longer any need to beg and flirt with the waiter. Here is how you can recreate that slice of heaven On YOUR Plate.


Chocolate Peanut Butter Banana Cream Pie
**This recipe makes enough filling for 2 pies or 1 pie and some ramekins of pudding to sample right away. (Guess which one I did?) I would reduce the amounts for you to only create one pie, but honestly, I am not a baker and think it is best for me not to mess with the science of ingredient proportions.

2 graham cracker crusts (use your own favorite recipe or a purchased one...this time, I went with Keebler.)
Banana layer:
2 to 3 bananas, sliced 
1 to 2 tablespoons lemon juice
Peanut butter pudding:
1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy (smooth) peanut butter (I used Jif because that is what I had, but the original recipe calls for NATURAL peanut butter.)
1 teaspoon vanilla extract
Chocolate pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped (I used Ghiradelli semi-sweet chocolate chips, again because that is what I had.)
1 teaspoon vanilla extract
Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

If making homemade graham cracker crust, prepare according to your recipe.
Slice bananas into a bowl and toss with lemon juice, set aside.
For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding between 2 graham cracker crusts (or fill ramekins with about 1/3 cup each). Chill uncovered while preparing chocolate pudding.

For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. 

Arrange banana slices in a single layer over the peanut butter pudding layer.
Spoon chocolate pudding over bananas and peanut butter pudding, dividing equally between pie crusts (or layer in the ramekins...about 1/3 cup each). 
Chill pies uncovered until cold, at least 2 hours. (May be made up to 1 day ahead.)
Just before serving prepare topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. 

Dollop each slice of pie generously and serve.

Saturday, February 12, 2011

Shot Through the Heart

I made cookies.
My husband really likes cookies.
I don't like to bake cookies...however, baking these (possibly heart-healthy with oatmeal, and absolutely YUMMY with tart dried cherries and rich chocolate) cookies wasn't so bad.
I am not sure why.
Maybe, I was shot through the heart by Cupid.

Happy Valentine's Day!


(adapted from Cooking Light)

1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 cups old-fashions rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, beaten
1/2 cup semisweet chocolate chips (I eyeballed this, and probably poured about 3/4 cup out of my bag of chips.)


Preheat oven to 350.
Combine flours, oatmeal, baking soda, and salt in mixing bowl; stir.
Melt butter in a small saucepan over low heat.
Remove from heat; add brown sugar, stirring until smooth.
Add sugar mixture to flour mixture, beating with mixer at medium speed until well blended.
Add cherries, vanilla, and egg.
Beat until combined.
Fold in chocolate chips.
Spray baking sheets with cooking spray or line with parchment. (I heart parchment; clean up is sooooooo easy...just toss.)
Using a small cookie scoop (REALLY. I am not a gadget person, but cookie scoops make a world of difference in the ease of baking cookies), drop 2 inches apart on baking sheet.
Bake at 350 for 12 minutes.
Cool on pan 3 minutes, or until almost firm.
Remove cookies from pans; cool on wire racks. (30 cookies)

Saturday, August 28, 2010

NOT Fridge Friday

Yesterday, I missed Fridge Friday. I am going to blame it on the fact that I no longer have a fridge in my kitchen. Yes. That's right. I don't have a fridge...sort of.

I do have a fridge...but, it is in the basement. For the past week, every time I have needed a chilled item, I have had to go out into the back entryway and down some steep, old-house basement stairs...and then back up again with whatever I needed...and then back down again for whatever I forgot...wash, rinse, repeat as necessary.

You see, back in May (or so, I don't exactly remember), the fridge that was originally in the basement died. Everything (cheeses, butter, produce) that I had hoarded stashed there had to be transferred to the upstairs fridge. At that time, it was decided that we wouldn't just purchase another plain, utilitarian, white refrigerator for the basement. We would temporarily get by as a one fridge household, and when extra funds were available, we would invest in the stainless-steel, french-door, freezer-on-the-bottom, ice-and-water in the door baby that I had been dreaming about forever.

My dream came true a month ago...sort of. We purchased an awesome stainless-steel, french-door, freezer-on-the-bottom, ice-and-water in the door GE Profile (to match my GE Profile stainless, gas range...and that purchase is another story entirely). I was in heaven...except the store didn't have any in stock. They were on order. We were promised that within 2 weeks, the beautiful, shiny cold box could be delivered to my home. My Plain Jane fridge was moved from the kitchen to the dungeon basement in anticipation of the delivery of this new purchase. (And my daily stair running workouts began.) Fast forward to today, and I am STILL waiting. The refrigerator was supposed to be transferred to an area sister store for final delivery. However, nobody knows where it is. Nobody can tell me when it will be delivered. Nobody knows how close to going postal this makes me. 

So...I missed Fridge Friday because I don't have a fridge, but I do have zucchini. Oh yes, it is that time of year again. Gardens are overflowing with the green squash. How about a Chocolate Zucchini Snack Cake to ease the pain of my missing fridge? This is a recipe that I have seriously been making for over 20 years. It was in a cookbook that I received as a shower gift before Hubs and I were married. I love the addition of cinnamon and cloves. Chocolate chips and walnuts on top make frosting totally optional (and I usually don't bother). The cake is dense and rich and makes use of the abundant zucchini without any refrigeration needed. If I can't have my new fridge, at least I can have Chocolate Zucchini Snack Cake On My Plate.



1/2 cup butter, softened
1/2 cup Canola oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups zucchini, grated (I leave the skin on; peel if you feel the need.)
chocolate chips
chopped walnuts


Preheat oven to 325.
Cream butter, oil, and sugar. 
Add eggs, vanilla, and buttermilk. 
Stir in dry ingredients and beat well.
Stir in zucchini.
Pour into a 9x13 pan that has been coated with non-stick cooking spray.
Sprinkle chocolate chips and nuts over the top.
Bake for 45 to 60 minutes, or until pick inserted in center comes out clean. (beware of melty chocolate chips on your testing pick)

REMEMBER: The recipes are now printable. Just click on the title to open the printable page. I hope to edit the archives to make all recipes printable in the future.

Monday, August 16, 2010

The Pits

Is there anything that you have done in the past, learned the hard way that you shouldn't have done it that way, but STILL do it again? No? None of you are slow learners like me? Really? Be thankful that you have the brains that God gave a goose, because some of us aren't that lucky. It's the pits.

Example: I have a wonderful cherry/olive pitter from Pampered Chef (which after just looking on their website doesn't seem to be available any longer...sorry). The only tiny complaint I have about this amazing, little gadget (and I am not a gadget person, as a rule) is that it doesn't have a spatter shield. As the rod pushes through the cherry stem and pops the pit out the bottom of the fruit, juices spatter everywhere. I am left with what could be the crime scene of a million bludgeoned mosquitoes. Red, blood-like droplets cover every surface within spitting distance.

The first time that I pitted cherries, I was wearing a white shirt and had a stack of freshly washed dishes in the sink beside me. It was awesome to have everything covered in sticky, sweet, bright red spatters of cherry juice. Not. *eyeroll* You would think that I would have learned from that mistake, but unfortunately, I have a very hard head. I am left with the remains of a crime scene pretty much every time I pit cherries, and today was no exception. I wanted to make Cherry Studded Brownies and a Fresh Cherry Sauce to serve with them. And, wouldn't you know it...while I put on an old apron to protect the ancient t-shirt that I usually just wear as pajamas, I didn't think twice about everything on the counter around me. Splat. Splatter. Splosh. Slap! Yes, someone should have slapped me over the mess I made. I am the pits.

But, I think the mess was well worth it when this evening my dinner guests and I dug into ramekins of rich, chocolaty brownie studded with sweet cherries. Scoops of vanilla ice cream melted under the warmth of the candied, fragrant drizzle of fresh cherry sauce. Mmmmm. It is not the pits to have Cherry Studded Brownies with Fresh Cherry Sauce On My Plate.



6 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
2 tbsp cocoa powder
1 cup granulated sugar
1 tsp vanilla extract
3 eggs
3/4 cup flour
1/4 tsp salt
30 sweet cherries, pitted

Preheat the oven to 350 degrees. 
Spray 6 dessert dishes or ramekins with non stick cooking spray and set them aside on a large baking sheet.
Melt the chocolate and butter, stirring occasionally. (Can use a double boiler, microwave, or as I do, just a really heavy cast iron sauce pan on very low heat.)
In a mixing bowl, combine eggs, sugar, and vanilla until light and fluffy. 
Stir in the cocoa powder. 
Add the melted chocolate mixture.
By hand, stir in the flour and salt until the batter is smooth.
Pour the batter into the prepared dishes, filling 3/4 full. 
Arrange 5 cherries in the top of each baking dish.
Bake for 30-35 minutes until the tops are shiny and a toothpick inserted into the middle doesn't not show wet batter...some moist cake crumbs may cling to the pick.
Cool on rack for 20 minutes. (Serves 6)


1/2 lb fresh cherries, washed & pitted
2 cups water
1/4 to 1/2 cup sugar
1 1/2 teaspoons orange extract

Combine cherries, water, and sugar in saucepan.
Simmer for about 30 minutes or until sauce thickens. Skim occasionally.
Stir in orange extract.
Serve drizzled over ice cream or other desserts.
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