Peanut Butter Frosting

A chocolate/peanut butter combo have long been one of my favorite flavor combinations.  This peanut butter frosting hits the spot when I want the chocolate/peanut butter combo in cupcake form.  This recipe uses a lot of peanut butter, which gives this frosting a big peanut butter flavor.  I used natural peanut butter, because that is what I always have on hand.

Peanut Butter Frosting
Note: If I find that this frosting is too stiff, I stir in an additional 1-2 tablespoons of cream to make a smooth, creamy consistency.  (I think beating it a bit too long can cause it to become a bit thick and stiff.)
Ingredients:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, softened
3/4 teaspoons vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions:
1. In a medium bowl, combine the powdered sugar, peanut butter, butter, vanilla and salt.  Mix with an electric mixer on medium-low speed until creamy.  Add the cream and continue beating until the mixture is light and smooth.  (If the frosting is too stiff, stir in an additional 1-2 tablespoons heavy cream until desired consistency is reached.)

Source: Barefoot Contessa at Home by Ina Garten as seen on www.browneyedbaker.com

Strawberry Shortcake

This summer I decided I wanted to find "the best" strawberry shortcake recipe.  I searched online and in cookbooks and decided to give a biscuit-type shortcake a try.  I didn't love it.  I knew I didn't want a chewy angel food-type of cake.  I eventually decided to make a recipe I've had tucked away in my paper mess of recipes for almost a decade.  I knew I liked this cake once upon a time, but wasn't sure how I would like it now.  Well, after looking around for something better, I've realized my favorite Strawberry Shortcake recipe was at my fingertips the whole time.  The cake is not overly sweet, and the texture is perfect in combination with the strawberries and cream.

Strawberry Shortcake
Ingredients:
1 3/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
1/2 cup plus 2 tablespoons sugar
2 eggs
3/4 teaspoons vanilla
1/2 cup milk
Sliced strawberries (If strawberries are not very sweet, sprinkle the sliced strawberries with sugar and let sit 20-30 minutes.)
Sweetened whipped cream

Directions:
1. Preheat oven to 350 degrees F.  Grease an 8x8 pan with butter or cooking spray.

2. In a small bowl mix together the flour, salt, and baking powder. 

3. Cream together the butter and sugar using a wooden spoon.  Add the eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk and stir until combined.

4. Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.  Serve with strawberry slices and whipped cream.

Source: adapted from an old recipe in my files (I believe I found it online years ago, sorry I cannot give better credit.)

Kale Salad with Apple and Feta

While I know kale is delicious in soup, I wasn't so sure how I would like it in a salad.  It turns out it's delicious!  This salad is a nice variation from the usual romaine or spinach-based salads I usually make.  And I love knowing that kale is so healthy too.

Kale Salad with Apple and Feta
Ingredients:
8 oz. kale, with tough stems removed (I used some washed and cut kale from the bagged salad section of the grocery store)
3/4 teaspoon kosher salt
1/2 cup dried cranberries
1 apple, diced
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled feta cheese

Directions:
1. If using washed and cut kale, cut the kale into small bite-sized pieces (I like to do this with kitchen shears).  Otherwise, wash the kale and pat it dry.  Cut the tough stem away from the leaf, making a V-shape cut into the leaf as you remove the stem all the way up the leaf.  Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale in a large mixing bowl.  Add the salt and massage it into the kale for two minutes.  The kale will turn a darker green and soften a bit.

3. Toss in the dried cranberries, apples, and sunflower seeds.  In a small bowl, whisk together the oil, vinegar and sugar.  Pour over the salad and toss.  Sprinkle feta cheese over the top and serve.

Source: http://www.melskitchencafe.com/massaged-kale-and-craisin-salad-with-feta-cheese/

Cocoa Brownies

I've tried many brownie recipes through the years, but this is one I keep coming back to.  Many brownie recipes call for melted chocolate, and those can be very delicious, but sometimes it's nice to mix up a batch of brownies without having to chop and melt chocolate.  And what if you need a pan of brownies, and all you have is cocoa powder, not baking chocolate?  This recipe to the rescue.  I've made this many times over the last 6-7 years.  It's almost as fast as making brownies from a box mix, but the rich, homemade taste is worth the extra few minutes to measure out a few more ingredients.  And since it is all stirred up in one bowl by hand, there aren't many dishes to do either.  Two thumbs up for a rich chocolate dessert with minimal prep time and few dishes!

Cocoa Brownies
Note: I love these both with and without nuts.  If using nuts, I prefer to put them on top of the brownie batter after it's spread in the pan rather than stirring them into the batter.  This allows them to toast in the oven while the brownies are baking and makes the nuts even more flavorful.  Also, watch the bake time carefully on these.  The original recipe calls for 20-25 minutes, but I find that mine are never done at that point.  If your oven runs hotter, start checking earlier than I have indicated.
Ingredients:
10 tablespoons unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)  

Directions:
1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees F.  Either spray an 8x8 pan or line it with parchment paper or foil. 

2. Combine the butter, sugar, cocoa and salt in a medium microwave-safe bowl.  Microwave in one minute intervals, stirring in between, until the butter is melted and mixture is combined.  Allow to cool until the mixture is warm to the touch (not hot). 

3. Stir in the vanilla.  Add the eggs and stir well.  When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes.  Spread the batter evenly in the pan.  Top with the nuts, if desired.

4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 25-35 minutes.  Let cool completely on a wire rack.

Source: adapted slightly from a recipe by Alice Medrich, as found on epicurious.com and melskitchencafe.com

Raspberry Coulis

When my husband and I ordered a berry shortcake at a restaurant a couple of years ago, the waiter told us it was served with "raspberry coulis" (pronounced "koo-lee").  I don't think I had ever heard the word "coulis" before, but it turns out it's just a fancy name for a sauce.  It was a very tasty dessert, and the raspberry sauce was what made it so special.  I have since made raspberry coulis to have with shortcake, but have also enjoyed it with ice cream and French toast.  I think it would be delicious with Almond French Toast, cheesecake, crepes, and many other desserts as well.

Raspberry Coulis
Note: If additional sugar is needed after the initial 5 tablespoons, it should be added immediately after straining, while the coulis is still warm, so the sugar will readily dissolve.
Ingredients:
12 ounces (3 cups) fresh or frozen and thawed raspberries
1/4 cup water
5-7 tablespoons sugar
1/8 teaspoon salt
2 teaspoon lemon juice

Directions:
1. Bring berries, water, 5 tablespoons sugar, and salt to bare simmer in medium saucepan over medium heat, stirring occasionally.  Cook until sugar is dissolved, about 1 minute.

2. Pour into a blender and blend about 20 seconds, until smooth.  Strain through a fine-mesh strainer into a small bowl, pressing down to extract as much puree as possible.  Stir in lemon juice and additional sugar, if desired.  Cover and refrigerate until well chilled, at least 1 hour.  Stir to recombine before serving.  (If too thick after chilling, stir in 1 to 2 teaspoons water to adjust consistency.  Coulis can be refrigerated for up to 4 days.)

Source: Cook's Illustrated Cookbook
 

Peach and Blueberry Spinach Salad

Nothing says summer better than fresh peaches and blueberries.  I've enjoyed this summery salad three days in a row and am loving it.  Candied nuts take a good salad and make it totally crave-worthy!

Peach and Blueberry Spinach Salad
Makes 2 large side salads
Ingredients:
4-5 cups baby spinach
1 peach, thinly sliced
1/2 cup blueberries
1/4 cup crumbled feta cheese
1/4 cup spiced candied pecans
poppyseed dressing

Directions:
1. Combine the spinach, peach slices and blueberries.  Sprinkle the feta cheese and pecans on top.

2. Serve with poppyseed dressing.

Source: myapricotkitchen.blogspot.com

Spiced Candied Pecans

Candied nuts are such a wonderful thing to have around.  There are just so many ways to use them--on salads, ice cream, or just to eat as a snack.  We had pancakes for dinner one night this week--not exactly the most gourmet meal, unless you top a blueberry pancake with whipped cream and delicious candied pecans.  I can't wait to try these on pumpkin pancakes in the fall!

Spiced Candied Pecans
Ingredients:
1 cup pecans (halved or chopped, if desired)
1/4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions:
1. In a medium-sized skillet, melt the butter and sugar over medium heat, stirring frequently at first.  Stir constantly once the sugar starts to melt.

2. Once the mixture is completely melted, add the pecans.  Stir quickly until the pecans are evenly coated.  Off the heat stir in the vanilla.

3. Return the pan to low heat and sprinkle in the nutmeg, cinnamon, and salt.  Cook and stir for 2-3 minutes, until the pecans are lightly toasted.

4. Spread the nuts on a pan lined with parchment paper or a silicone baking mat, working quickly to break up any clumps.  Cool completely.  Store in an airtight container.

Source: adapted from livingbettertogether.com and the Better Homes and Garden Cookbook via cafejohnsonia.com