Monday, November 18, 2019

Joann Chang's Browned Butter Peanut Rice Krispie Treats

An amazing recipe - makes 24 amazing treats

1 cup unsalted butter
seeds scraped from 1/2 vanilla bean
2 ten oz bags of regular size marshmallows (not mini)
1 t kosher salt
6 cups rice krispies
2 cups salted roasted peanuts, chopped
Peanut Butter Ganache

Spray a 9 x13 pan with Pam.

In large pot, heat butter over low heat.  Add vanilla seeds and heat until butter is melted.  Let is brown.  Watch carefully.

Add marshmallows and salt and while on the low heat stir with a spoon until marshmallows are melted.  Remove pot from heat and add cereal and nuts.  Stir.

Pour into pan.

Then start PB Ganache:  Melt 10 oz of semi sweet chocolate on a double boiler.  Whisk in 1 cup of creamy peanut butter one tablespoon at  time until smooth.  Whisk in salt.  Pour over treats.

Cut into 24 pieces once PB is firmed up.

Wednesday, November 6, 2019

New Cookbook

Pastry Love by Joanne Chang was released yesterday, and I have already marked off several MUST try recipes including a new challah recipe.

I will keep my community up to date with anything I try in it.


Unrelated update:  I still love my Instant Pot. 

Thursday, October 31, 2019

Halloween Special: Graveyard Cupcakes

After making your favorite chocolate cupcakes and chocolate frosting, you can dip the cupcake upside down into crushed chocolate cookies wafers.  Then with a frosting tip, write RIP on Keebler chocolate covered graham crackers, and then stick the cookies into the cupcake.


Monday, October 28, 2019

Maple Pound Cake with Maple Rum Glaze - Recipe from King Arthur Flour

This cake tastes like pancakes or French toast.  It is moist and delicious.

Maple Pound Cake with Maple-Rum Glaze

For the cake:

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons  unsalted butter, at room temperature
  • 2/3 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup  maple syrup
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple flavor,

For the glaze

  • 2 tablespoons butter
  • 1/4 cup maple syrup
  • 1/4 cup dark rum or water

  1. Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.
  5. Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.
  6. Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a cake tester or toothpick inserted in the center comes out clean.
  7. Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.
  8. While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.
  9. Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.

Tuesday, October 15, 2019

Another great fall cake

King Arthur Flour has the best recipes.

Pumpkin Espresso Cake

I did use Kahlua instead of rum

Friday, October 4, 2019

Another Rugelach Recipe


This weekend I made Chocolate Rugelach!  I combined a dough recipe from our friend, Elyse, with a filling from the Boston Globe from 2017.  This is a big hit with family.  I usually make two recipes of dough and two recipes of filling.

2 cups flour
2 sticks butter
8 oz cream cheese

2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons dark-brown sugar
2 teaspoons ground cinnamon
1 cup mini semisweet chocolate chips
3 tablespoons butter, melted and cool but still liquid
Cinnamon and sugar

Combine the flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Put in fridge for overnight.

Make the filling by putting the cocoa powder, sugar, brown sugar, cinnamon and mini chips into a food processor and pulse.
Take a cookie sheet, and cover with tin foil and spray with PAM.

Cut the dough ball in half.

Sprinkle 1 piece of dough lightly with flour. With a floured rolling pin, roll the dough to a 12-by-9-inch rectangle, sprinkling the board and pin with flour to prevent sticking as needed.

Turn the dough so one long side is facing you. Brush the dough all over with half the butter. Sprinkle with half the cocoa mixture to within 1-inch of the opposite long side; it will make a generous layer.

Start to roll: Begin at the long end closest to you. Roll the dough into a tight jelly roll, ending with the seam on the bottom. Press the roll gently on the sides with your hands to make it compact. With a long sharp knife, cut the roll into 1-inch pieces and transfer them to the baking sheet, standing them seams down (not on the cut sides). Sprinkle the pieces with half the cinnamon-sugar. Roll, spread with filling, roll up, and cut the remaining dough in the same way.

Bake at 350 (preheat the oven) for 20-25 minutes (watching carefully).

Take off the pieces and cool on a wire rack.

Sunday, September 29, 2019

Persian Chickpea Salad

Persian Chickpea Salad

2 15.5 oz cans of chickpeas, rinsed
1/2 small red onion, diced
2 T Olive Oil
3 Garlic Cloves minced
1/2 t salt
ground pepper
1/2 c chopped cilantro
splash of lime juice

mix all ingredients in one bowl and serve