Peanut Butter Filled Chocolate cupcakes with Chocolate Buttercream icing and PB drizzle

I've been neglecting this blog. Truth be told I haven't been in much of a baking/cooking/blogging sort of mood. This week I made a conscious effort to try to snap myself out of it. I made a nice pork chop dish, roasted a chicken and root vegetables, made heart shaped sour cream and cheddar biscuits. They all turned out well but the thing that was missing was dessert.

For our saturday project I decided Sierra and I would make peanut butter stuffed cupcakes with peanut buttercream icing. As it turned out, we didn't have enough peanut butter to make the icing and I was not about to go out in the freezing rain to get more so I improvised and made a chocolate butter cream and drizzled the last of the peanut butter over the tops of the cakes.

You can tell which of them Sierra decorated above because she is obsessed with those little white sprinkles. At any rate I like how these turned out so I decided to share the recipe with you all. Enjoy!

First prepare the filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

Next prepare the cupcakes. I use Martha Stuarts one bowl cupcake recipe but if you have a chocolate cupcake recipe you really like use that one. Especially if it's a bit thick. Martha's is tasty but very liquid so the peanut butter filling can sink to the bottom. It didn't end up being a problem for us but I might experiment with different cupcake recipes if I make these again.

2 1/2 cups all-purpose flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 tsps. baking soda

1 1/4 tsps. baking powder

1 1/4 tsps. salt

2 large whole eggs, plus 1 large YOLK

1 1/4 cups milk

1/2 cup plus 2 tbsps. vegetable oil

1 1/4 tsps. vanilla extract

1 1/4 cups warm water

Preheat the oven to 350F. Line your muffin pans with paper liners or spray your cake pans with cooking spray.

Sift together flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl.

Add the eggs and yolk, milk, oil, vanilla and water, and beat with an electric mixer on low speed until smooth and combined (about 3 minutes). Scrape down the sides of the bowl as needed.

Fill each cup up 1/3 of the way. Put a peanut butter ball in each and then fill up another 1/3 of the way.

Bake, rotating pans halfway through, until a knife/toothpick inserted in the middle, comes out clean. My cupcakes took about 25 minutes.

Chocolate ButterCream Icing

• 1 cup butter (no substitutes), softened
• 4-1/2 cups confectioners' sugar
• 1-1/4 cups baking cocoa
• 1/2 teaspoon vanilla extract
• 1/2 cup milk

Directions

1. In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

When cupcakes have cooled completely frost them obviously ;) As for the drizzle I just melted peanut butter and thinned it with a bit of oil.

Bananas Foster Bread Pudding

Where I work there is a little tag that says "Bananas Foster Bread Pudding $6.00 a LB" I've been waiting since I started for them to make some, and 3 months later still nothing. So I decided tonight that I'd just make some myself.

I got this recipe off of another blog www.browneyedbaker.com. And I have to say it's pretty damn good (and easy which is always excellent!) So I figured I should pass it on.

Bananas Foster Bread Pudding

3 eggs
2 egg yolks
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup ripe bananas, pureed or finely mashed (about 2 medium bananas)
1 teaspoon vanilla extract
1 cup granulated sugar
½ cup light brown sugar, firmly packed
1¾ cups heavy cream
1 large French bread loaf (about 5-6 cups torn up)

Bananas Foster Sauce (recipe follows)

1. Preheat the oven to 350°.

2. In a large bowl combine the eggs and egg yolks and whisk until frothy.

3. Add in nutmeg, cinnamon, banana puree, and vanilla extract. Whisk until fully incorporated.

4. Add granulated sugar and brown sugar, whisking until fully incorporated.

5. Add in cream and whisk until incorporated.

6. Add bread pieces to egg mixture. Miix with a spoon or spatula until the bread has absorbed most of the custard mixture.

7. Pour the mixture into an 8×8 baking dish. Let sit for 30 minutes.

8. Place bread pudding in a slightly larger pan and add about 1 inch of hot water to the larger pan to make a water bath.

9. Bake uncovered for approximately 1 hour, or until the custard is no longer runny. Serve warm with Bananas Foster Sauce.

Bananas Foster Sauce

½ cup unsalted butter
½ cup firmly packed brown sugar
1/3 cup heavy cream
2 bananas, sliced
3 tablespoons rum

1. Heat a large skillet over low heat.

2. Add butter and brown sugar and cook, stirring constantly, just until sugar begins to melt into butter.

3. Add banana slices. Moving the skillet back and forth, cook for 1 minute.

4. Remove skillet from heat and add the rum. Return the pan to the stove and tilt the pan to ignite the rum.

5. After the alcohol burns off add the cream. Whisk to make sure it is fully incorporated.

Mini Broccoli Quiches

A little over a month ago, my boyfriend and I moved in together. In doing so he made a pretty significant sacrifice. His commute went from a 2 minute walk, to a 45 minute (on a good day) drive. We are not morning people and he was skipping breakfast and just running out the door. So I started making muffins that he could just grab on his way out. I'm tired of making muffins every sunday, and he's probably tired of eating them for breakfast all week. This week I decided to try my hand at making some grab & go mini quiches he can just throw in the microwave for 30 seconds and run out the door with. They didn't turn out half bad....

Tara's Mini Broccoli and Cheese Quiche cups

1 Tbl butter
1/2 an onion chopped
1 tsp minced garlic
2 cups fresh chopped (small) broccoli
2 9 inch pie crusts
1 cup shredded sharp cheddar
1/2 cup shredded mozzerella
3 eggs
3/4 cup milk
salt and pepper

Preheat oven to 400
Cook the onion, garlic and broccoli in the tbl of butter until soft
mix together the cheddar & mozz cheese. Set aside
mix together eggs and milk with some salt and pepper set aside
Cut circles out of the dough and line 10 muffin cups with dough
Press a bit of the cheese mixture into the bottom of each cup (you will have about 1/2 the mixture left when you are finished with this step, it's ok we are going to use it)
Then distribute the broccoli mixture evenly between the 10 cups
Use a turkey baster to suck up the egg mixture and distribute egg mixture evenly
Then use the rest of the cheese to sprinkle on the top of each cup.
Bake at 400 for about 18-20 minutes.

Nana's Kale Soup

A lot of people have asked me for this recipe recently so I've decided I might as well post it here. One of the really clear memories I have from when I was a little girl was of the day my Papa taught me to dip my portuguese bread in my kale soup. My advice to you when making this is to go get yourself a good loaf if you have access to one, rip on a giant hunk, butter it, and dip it into this soup. The soup alone is good, but when you dip your bread in it....it's next level.


1 lb Kale washed & Chopped
1 lb Chorizo sliced
4 medium potatoes cubed
3 medium onions chopped
3 cans chicken broth
1/2 cup tomato juice (or V8 I use V8 more frequently)
16 oz water
19 oz can kidney beans
1/4 tsp each of salt, pepper, garlic powder, celery salt & crushed red pepper

In a large pot add oil chorizo & spices. Brown the chorizo and then all everything except for the beans. Bring to a boil & simmer 2 hours. Add beans and simmer another 1/2 an hour

Plum Tart

Tonight I had my Mom and Grammy over for Shepherds pie. I almost made pumpkin pie again and then I remember my Grandmother saying not too long ago how she really wanted to make a Plum Tart. Since we just consumed an entire pumpkin pie in 24 hours I figured a Plum Tart might be a better idea.

I found an easy recipe on allrecipes.com and lessened the amount of sugar used (my plums were quite sweet on their own) and added a few spices to it. Here is the recipe as I made it.


Plum Tart recipe

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup butter flavored shortening
• 2 tablespoons cold water
• FILLING:
• 2 cups sliced plums
• 4 Tablespoons of sugar, divided
• 1/4 tsp ginger
• 1/2 tsp cinnamon
  
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten

DIRECTIONS

1. In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
2. In a bowl, combine the plums, 3 tablespoons sugar, ginger, cinnamon and flour. Place on the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush crust with egg, then sprinkle with remaining sugar. Bake at 375 degrees F for 40-45 minutes or until bubbly and crust is golden brown.

Maple Pumpkin Pie with Cinnamon Whipped Cream

I cannot for the life of me remember what magazine I got this recipe out of. I tore the clipping out and promptly lost it after making it the first time and being blown away. I scoured the internet for the recipe to no avail. My one replacement attempt was an epic fail and ended with me throwing the whole pie in the trash while a stream of obscenities came flying out of my mouth.

Then one glorious day not too long ago as I was cleaning out the junk drawer I found it. Torn, crumpled and with something spilled on it. I quickly copied it down to an index card and put it in my recipe book. Tonight I made it to go along with the leftover corn chowder. Instead of my usual baking soundtrack of "Minor Threat" I went with some "Iron & Wine". It's just that kind of day. Sierra helped make the whipped cream. She's an excellent helper....

For the pie you will need:

15oz pumpkin ( I used canned. If you're feeling feisty go ahead and roast one. See if I care)
1/2 cup sugar
1/4 maple syrup
1 tsp cinnamon
1/2 tsp salt
3 eggs beaten
1 cup milk
Bottom crust

Preheat oven to 375
Line Pie Pan with dough
Combine Pumpkin, sugar, maple syrup, cinnamon & salt
Add eggs and mix all together
Add milk gradually
Pour into pie shell
Cover the crust with foil or a pie shield (I LOVE those things!!) and bake for 30 minutes.
Uncover crust and bake another 30
When you can insert a knife and have it come out clean your glorious pie is done.

Now while your pie is cooling you can make the whipped cream. I kind of just wing it. I use a cup of heavy whipping cream. Probably a little more than 1/8 of a cup of maple syrup and a sprinkle a bunch of cinnamon in. Whip it all up. You want to be able to see the cinnamon in there.

Top the cooled pie with whipped cream and a dash more of cinnamon.

Tara's top secret (well not anymore) Chowder recipe

Corn Chowder is one of my favorite fall/winter time meals. This recipe is one I adapted from my Grammy's recipe and my ex-mother in laws. They both had elements I really liked and then some I didn't so I smooshed them together to make what I consider to be perfect corn chowder. And yes it does contain copious amounts of bacon...duh.




You will need:

2 medium onions chopped
3/4 of a stick of butter
10 strips of bacon
4 medium potatoes
2 Tbl flour
2 cans of creamed corn
24 oz of half and half
1/2 cup of milk
salt and pepper to taste

In a medium pot start the potatoes cubes to boil.
While they are boiling fry the bacon in the pot you will make the chowder in.
When the potatoes are soft but firm take them out and put them aside.
When the bacon is crispy remove it and put it aside.
Dump all but about 3 tablespoons of the bacon fat out and then cook the onions with some salt and pepper in that.
Dice the bacon and add it to the onion.
Add the flour to the onion mixture and blend until smooth
Then add: Potatoes and the stick of butter, corn, 1/2 & 1/2 and milk.
Stir it all together and heat over low/medium heat for 1/2 and hour 45 minutes stirring occasionally. Add salt and pepper to taste. You can set it over night but I find it's plenty thick using just a 1/2 cup of milk.