Monday, July 11, 2011

Sweet and Spicy Candied Walnuts

Healthy eating: not always very exciting.  I am trying to eat more healthy fats, which includes nuts.  I can't eat some nuts (almonds and hazelnuts, sad right?) so I was eating plain, un-roasted walnuts.  Well, that got boring very quickly, but they were filling and good for me.

I decided I needed to make them more exciting and did a quick search for sweet and spicy walnuts.  This recipe does have a lot of sugar, but you don't add any extra oil and I always feel like homemade is better than store bought.  A quarter of a cup of these is filling, crunchy, sweet, salty, and so yummy!!!  The added cayenne pepper adds a little kick at the end, which you could leave out if you want (bought don't, please!).

Sweet and Spicy Candied Walnuts
by:Smitten Kitchen

  • 1/3 cup dark-brown sugar
  • 2/3 cup white granulated sugar
  • 11/2 teaspoon kosher salt 
  • Generous pinch of cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 pound walnut or pecan halves or whole peeled hazelnuts (or a mix)
  • 1 egg white, room temperature
  • 1 tablespoon water
  1. Preheat oven to 300 degrees. 
  2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. 
  3. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. 
  4. Sprinkle nuts with sugar mixture, and toss until evenly coated. 
  5. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. 
  6. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. 
  7. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Thursday, July 7, 2011

Strawberry Rhubarb Cobbler

I have been trying to eat healthy and make a general lifestyle change lately.  I think I mentioned that in the last post.  It has been going pretty well, but I haven't been baking as much because it is so hard to find light baked goods that taste goods and use good ingredients.

Since I went strawbery picking a few weeks ago, I had an abundance.  I found this recipe from Cooks Illustrated and figured it must be good since it was on their list of best light recipes.  I was right!!  I used rhubarb, but you don't have to.  I forgot to add the cinnamon and sugar to the top of the biscuits, but it was still delish!  Also, I found that I need about double the cornstarch that the recipe called for because the fruit was extremely juicy; you can adjust this after it cooks for a bit in the oven.  I hope you enjoy!

Strawberry Rhubarb Cobbler
from: Swim Bake Run

  • 1 quart fresh strawberries , rinsed and hulled
  • 10 ounces rhubarb , cut into 1/2-inch chunks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
Biscuit Topping
  • 1 cup unbleached all-purpose flour (5 ounces)
  • 3 tablespoons yellow cornmeal
  • 1/4 cup sugar plus 2 teaspoons
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/3 cup buttermilk
  • 3 tablespoons unsalted butter , melted
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.

Sunday, June 26, 2011

Mini Pineapple Upside Down Cakes

[Channeling Michael from the Office] "There has been....a MURDER!!!"

This weekend Max and I went to a murder mystery.  It was set in the 1920s, so me and Max got to dress up fancy and make some Prohibition era cocktails.  I was Torchy, the lounge singer, and Max was Ernie G. Ambler.

We wanted to stay true to the times, so I searched foods that were popular in the '20s.  Apparently jello molds were a big hit, but I was not really interested in making one of those.  Another popular dessert choice was Pineapple Upside Down Cake.  That sounded much more interesting.  Deviled eggs were also a big hit in the '20s, so Max whipped up a batch of those and everyone loved them.

Since I thought individual sizes would be much more manageable for a party, I found this recipe for mini pineapple upside down cakes.  Enjoy!!

Mini Pineapple Upside Down Cakes
from: AllRecipes


  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 (20 ounce) cans sliced pineapple (save the juice)
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 24 maraschino cherries


  1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.  Place one cherry in the center of the pineapple ring.
  2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
  3. Wait 3-5 minutes.  Run a knife around the cake to loosen it.  Place a cooling rack on top of the muffin pan and then invert to free the cakes.

Sunday, June 5, 2011

Strawberry Rhubarb Crisp

So after my long hiatus, I'm going to update already!  Its nice to be baking and creating again.  I've been cooking dinners for my family almost every night and I've been experimenting with healthy desserts.  

I've been trying to create less of me, but I can't stop baking!  So far, I've made low-fat banana muffins and this delicious strawberry-rhubarb crisp.  

I've never made anything with rhubarb before and, I hate to admit this, but I'm pretty sure I've never even eaten rhubarb before.  I'm glad to report that I loved it!  It was tart and soft, not what I expected at all.  Rhubarb is pretty seasonal, so make this while its still around!

Sorry for the lack of pics lately, I keep eating the dessert before I get a chance to take a picture.  I'm not crazy about pictures of half eaten desserts...

Strawberry-Rhubarb Crisp
From: Cooking Light

  • Ingredients

  • 6 cups (1/2-inch) slices rhubarb (about 2 pounds)
  • 2 1/2 cups halved strawberries
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon ground cinnamon
  • Cooking spray

  • 2/3 cup all-purpose flour (about 3 ounces)
  • 1/2 cup packed brown sugar
  • 1/2 cup regular oats
  • 1/4 teaspoon ground cinnamon
  • Dash of salt
  • 6 tablespoons chilled butter, cut into small pieces

  • Preparation
    1. Preheat oven to 375°.
    2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
    3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (including salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.

Saturday, June 4, 2011

Cream Cheese Frosting

So...I haven't updated in forever.

Since the last time I updated, I moved back to New Hampshire and am living in my parents' basement with Max.  All of my baking things are in boxes and...(sorry mom) my parents' kitchen is lacking many of the things I usually use.  There is a great gas oven/stove in their kitchen, but I got so used to my other itty-bitty oven that most of the things that I've baked so far have looked...weird.  Things taste great, just aren't pretty at all.

So, to the recipe.  My grandparents came over the other day and my mom is the queen of baking from boxes.  Not that their is anything wrong with that!  Every time we have people over, she makes a cake.  It became a joke when Max and I were dating that she would make a cake every time he came over.

Anyways, my mom wanted to make a red velvet cake.  Its not my favorite cake (I know! sorry!!!), but I do love the cream cheese frosting that accompanies it.  Every cream cheese frosting that I have had from a tub is too sweet and lacks that real cream cheese tang.  So, I convinced my mom that it was a good idea to let me make a frosting for her boxed cake (again, nothing against boxed desserts!).  Not sure why it took convincing, but she was hesitant.

This frosting is amazing.  It is nice and tangy, not too sweet.  I hope that you take the 5 minutes to make this frosting for your next cake, whether it is from a box or not.

Cream Cheese Frosting
from: All Recipes


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Wednesday, March 23, 2011

Chicken Tikka Masala Take 2

I have been on a quest to make a really good Indian dish.  I love Indian food and have wanted to recreate the flavors that I love from restaurants. I posted a recipe for Chicken Tikka Masala before and that was good, but I think this recipe was better.  I used chicken breasts instead of thighs, but I would recommend the thighs so that the chicken doesn't dry out.  I also chose to cook the chicken in the oven because I was feeling ultra lazy and didn't feel like skewering the chicken and grilling it.  I hope you give this a try!

Chicken Tikka Masala
from: Indian Simmer
For Chicken Tikka: 
4 boneless skinless chicken thighs (cut into cubes)
1/2 tsp cayenne pepper1 1/2 tsp ginger, very finely chopped or in a paste

1 tsp garlic, minced1 1/2 tsp coriander powder
1 tsp garam masala
1/2 cup yogurt (any fat % is fine)
1 1/2 tsp lemon juice

For the tomato sauce:
1 14.5 oz can of diced tomatoes (pureed)
1 tbsp garlic paste (I used minced garlic)
1 tbsp ginger paste (again, I used minced)
1 tbsp onion powder (optional)
1 tbsp coriander powder
1 1/2 tsp powdered black pepper
1 tsp garam masala 
1 tsp powdered fennel seeds
1/2 cup heavy cream
1 1/2 tbsp olive oil 
1 tsp chopped cilantro (for garnish)


For Chicken Tikka:

  1. Mix all the dry ingredients into the mixture of yogurt and lemon juice to prepare a marinade.
  2. Add chicken pieces into the marinade.
  3. Mix everything well. Cover the bowl and let it sit in the refrigerator for at least an hour, but as long as overnight.
  4. Thread the chicken pieces onto the skewers. 
  5. Grill the skewered chicken until done or pop it into the oven for 15-20 minutes at a temperature of 400 deg. F.

For the Masala:
  1. Pour oil in a thick bottom pan. Add ginger garlic paste.Turn on the heat and let the paste slowly cook as the oil heats up. This perfumes the oil.
  2. When the oil is hot, add onion, coriander, fennel, black pepper powder and garam masala. Mix it all together.
  3. Add tomato puree and mix it very well with all the spices. Let it simmer for about 15 minutes until the sauce starts reducing and the excess water evaporates. Stir occasionally scraping the bottom. 
  4. Add cooked chicken pieces along with the drippings if cooked in an oven and cream. Mix it all together and let it simmer for another 5-7 minutes.
  5. Turn off the heat, cover with a lid and let it sit for at least 10 minutes before serving. 
  6. Garnish with some chopped cilantro and serve with naan, roti, or Rice Pulao (from Indian Simmer).

Tuesday, March 8, 2011

Profiteroles with Whipped Cream and Ganache

A friend of mine, Brittani, had a small get together this weekend where she fried up some fresh fish from the Gulf, made cabbage salad, and put me in charge of dessert.  

We had been gardening that day, so I wanted to make something fairly easy that looked kind of impressive.  I kept hearing that profiteroles (which are essentially the shells that make up cream puffs and eclairs, I believe) were easy.  Let me just tell you, these were very easy and the results are so impressive.  My husband told me that I was just showing off!  Fill them up with a little whipped cream or cut them in half and stuff with ice cream.  I made a chocolate ganache to go with them, too. Yum!

The chocolate was still wet and everyone had started eating already!



  • 1 cup milk
  • 1/4 pound (1 stick) unsalted butter
  • Pinch kosher salt
  • 1 cup all-purpose flour
  • 4 extra-large eggs (I used 4 large eggs and they turned out well)


  1. Preheat the oven to 425 degrees F.
  2. Heat the milk, butter, and salt over medium heat until scalded. 
  3. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
  4. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. 
  5. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
  6. Spoon the mixture into a pastry bag fitted with a large plain round tip. (You can use a gallon bag with a corner cut out like me!)
  7. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. 
  8. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) 
  9. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. (I took mine out after the first 20 minutes and they were fine for the first batch) Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

Whipped Cream
  • 2 cups whipping cream
  • 1/4 cup of sugar
  1. Put your bowl in the freezer for about 15 minutes.
  2. Pour in the whipping cream and sugar and turn on mixer.  Beat cream until you get stiff peaks.  You don't want it to be too soft because it will turn your puffs into mush.
  3. To fill the cream puffs: put the whipped cream into a pastry bag or a gallon bag fitted with a small decorating tip.  Insert the tip into the slit you cut earlier, and squeeze gently until whipped cream starts to come out the sides a bit.
  4. You can also make a ganache and dip the puffs into this when you are done filling them with whipped cream.

No chocolate for Brittani's kitties!  Sorry, Zoe.

Thursday, March 3, 2011

Lemon Iced Cookies

I had the urge to bake again yesterday (but really, when do I not have this urge?) and I had bought way too many lemons for lemon bars that I made last Friday.  Feeling like I should probably share whatever I made with the lovely people I work with, I searched tastespotting and found some quick, easy cookies that called for lemon.  These cookies are cake-y and light and remind me of spring.  Even though citrus is a winter fruit, it still always reminds me of warm weather.  These were gone the same night I made them; I brought most of them to work and Max finished off the rest, so you know they must be good!

Lemon Iced Cookies
from: Do Better

for the cookies:
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup milk
  • juice from half a lemon
  • 1/2 tsp vanilla
  • 1/3 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
for the icing:
  • 1 1/2 cup confectioners sugar
  • 1 T light corn syrup
  • juice of half a lemon
  • zest of a whole lemon
  • 1 T water
  1. Sift together flour, baking soda, and salt. In a measuring cup, combine milk, lemon juice and vanilla.
  2. Cream butter and sugar until light and fluffy. Add egg and mix well. Mix in flour mixture, alternating with milk on low speed. Mix until smooth.
  3. Scoop out batter onto a silpat lined baking sheet, about 6 to a sheet as they do spread. Bake in a 350 degree oven for 11-13 minutes or until lightly golden brown. Allow to cool two minutes on a tray and then transfer to a cooling rack.
  4. While the cookies are baking, mix the confectioners sugar, corn syrup, lemon juice, lemon zest and water. Once the cookies have cooled slightly, spread the icing over the cookies.

Tuesday, February 22, 2011

Banana Cupcakes with Honey Cinnamon Frosting

This semester has been so much better for baking and blogging.  I'm glad that I get to share all of my delicious creations with you and I'm glad that I get to eat them all.

The other night I was bored and really wanted to bake.  I didn't have too many ingredients on my counter, but I did have three very, very ripe bananas.  I'm talkin' almost no yellow left on them.  If I didn't use them soon, then they would definitely start to turn into something inedible.  Since I just made those banana espresso chocolate chip muffins, I wanted to do something a little different.  I searched banana cupcakes and, voila!, Martha Stewart provided this delicious sounding banana delight.

The frosting has a pinkish hue in this picture, but is really a lovely tan color from the honey and cinnamon.

Banana Cupcakes with Honey-Cinnamon Frosting

Cupcake Ingredients
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture
  3. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla. Pour into flour well.  Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  4. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. (Check at about 20 minutes, mine finished quickly) Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Frosting Ingredients

  • 1 1/4 cup confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature (don't microwave, but make sure it is very soft)
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon (I added more, just taste and see if you would like more or not)

  1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes (your frosting may look chunky at first, but give it time).
  2. Frost cupcakes.  
  3. Don't refrigerate frosting until after you frost, but I would recommend putting the frosted cupcakes in the fridge, since the frosting is pure butter.

Saturday, February 19, 2011

Chicken Tikka Masala

In the last month, we have had five days off from school because of snow and now it is seventy five degrees and sunny.  That is one thing I like about Oklahoma: if its cold, you know it will be warmer soon.  Even though its warming up, I am still in the mood for warm, comforting food. 

 One comfort food for me is definitely Indian food, with its rich flavors and tantalizing scents.  I found this recipe for chicken tikka masala while browsing tastespotting a while ago and finally got around to make it.  The version in the link is far too salty.  I made this version and had to add more cream in order to de-saltify it.  I am going to give you a version with far less salt and slightly less fat and you can then at more salt if you want.  This dish is very good over jasmine rice.  A little flatbread or naan wouldn't hurt either!

Chicken Tikka Masala

Chicken Prep:
1 cup plain fat free yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper, to taste
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat. You can use a griddle if you have one.

3. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes on each side. Set aside.

Sauce Prep:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup fat free half and half
1/4 cup chopped fresh cilantro

1. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and half and half. Simmer on low heat until sauce thickens, about 20 minutes.

2. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.  Serve over rice.

Thursday, February 10, 2011

Banana Espresso Chocolate Chip Muffins

Wow that is a mouthful!  A mouthful of deliciousness!  Okay, corny, I know.  Anyway, after my sixth snow day this year, I had to bake more delicious things.  This whole snow thing is really killing my diet, but it is leading to some delicious desserts.

I had no motivation to make dinner last night, but really wanted to bake something.  So we ended up with Hamburger Helper and these muffins.  I had about four bananas in the freezer (they turned brown, so I peeled them and froze them) and  I also got some amazing silicone muffin holders (usually I would call them tins, but doesn't that require them to be, well, tin?) that are the size of a muffin you would buy at the store.  Sure that means more calories, but it always means that this muffin is more of a meal.  The recipe I'm putting below is for 12 muffins, but I only made six giant muffins.  You'll need to bake them longer if you want a meal-sized muffin.  Make these please, you will not regret it.

Banana Espresso Chocolate Chip Muffins
from: Baked: New Frontiers in Baking

1-1/2 cups mashed, very ripe bananas (about 4)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon instant espresso powder (*not the same as ground espresso that you would brew and optional but recommended*)
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. 
  2. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. 
  3. Pour the wet ingredients into the well and stir just until combined. Fold in the chocolate chips.
  4. Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. 
  5. Move the muffin pan to a cooling rack, and let cool  for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Muffins can be stored in an airtight container for up to 2 days.
*Note: you will see that there are large sugar crystals on top of my muffins.  I added a sprinkle of muffin sugar (for lack of a more accurate name) like you would find in a store to add that muffin-top crunch.

Yield: 12 muffins
Why yes, that is an OU snuggie in the background!

Monday, February 7, 2011

Chocolate Peanut Butter Mousse Pie

After the 6 day vacation I got (but didn't necessarily want) I managed to bake quite a bit.  I made brownies, pita, and this amazing Chocolate Peanut Butter Mousse Pie.

Brittani had a Super Bowl party yesterday and I volunteered to bring the dessert.  I had this pie bookmarked on my tastespotting favorites forever and finally decided it was time to try it (the 8lbs of chocolate my dad sent me also influenced my decision!).  The ingredient list is short and simple, but I had to go to 2 stores to get everything because all the supermarkets around here were out of everything (eggs, milk, cream cheese, butter)!!  This pie is indulgent, rich, and tastes like a giant peanut butter cup!  Enjoy.

Chocolate Peanut Butter Mousse Pie
adapted from: The Nesting Project

3/4 cup creamy peanut butter
3/4 cup sugar plus 1/4 cup for whipping cream
1 8 oz package of cream cheese
1 tsp vanilla extracted
1 cup heavy whipping cream
1 bag semi sweet chocolate chips (or 1/2 a cup for drizzling which is what I did)
1 chocolate cracker (or graham cracker) crust

  1. Combine the peanut butter, sugar, vanilla extract, and cream cheese until smooth and combined.
  2. Transfer to a bowl and then with a clean beater - whip up heavy cream and the rest of the sugar. *Hint: use a really cold bowl and it will whip up faster.
  3. Fold the whipped cream into the peanut butter mixture and add into the pie shell.
  4. Melt the choc chips in the microwave for about 1 1/2 to 2 minutes (You may want to do this in 20 second intervals so you don't over microwave it) and either drizzle on top or cover the entire top.

Friday, February 4, 2011

Slow Cooker Buffalo Chicken

I made this slow cooker spicy buffalo chicken recently and people seemed really interested in the recipe, so I thought I would share.  I've been stuck in the house quite a bit lately because of all of this snow, so I've been cooking and baking more than usual.  This is a fairly healthy recipe and it is pretty fast for a slow cooker recipe.  It cooks on high for 4 hours in your crock-pot.  Also, I made a few changes.  I used all white meat chicken breasts and I used about a 1/2 cup of Frank's Hot Sauce instead of just 1/4 cup.  Either way, it will be yummy :)

Slow Cooker Spicy Buffalo Chicken
from What's for Dinner


  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1 and 1/2-inch pieces
  • 1 pound boneless, skinless chicken breasts, cut into 1 and 1/2-inch pieces
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, roughly chopped
  • 1 medium red bell pepper, seeded and diced small
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/4 cup hot-pepper sauce, such as Frank's
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons yellow mustard
  • 1 tablespoon unsulfured molasses
  • 8 hamburger buns

  1. In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.
  2. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.
  3. To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.
  4. Shred chicken (Use a potato masher) and season to taste with salt and pepper. Serve on buns (preferably whole wheat)