Classic Pizzelle

I usually make the recipe out of the book that came with the iron (shut up) but here is an alternative, again from the King Arthur Flour Baking Banter Blog.

Classic Pizzelle

No Italian holiday is complete without crisp, buttery pizzelle. Read our blog about these cookies, with additional photos, at Bakers' Banter.


3 large eggs
3/4 cup sugar
3/8 teaspoon salt
1 teaspoon vanilla
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 cup melted butter

Directions

1) Beat the eggs, sugar, salt, and vanilla until well combined.

2) Stir in the flour and baking powder, mixing until smooth.

3) Add the melted butter, again mixing till smooth; the batter will be thick and soft.

4) Heat your pizzelle iron. As it heats, the batter will stiffen.

5) Cook the pizzelle according to the instructions that came with your iron. In general, they'll take between 45 seconds and 2 1/2 minutes to brown.

6) Remove the pizzelle from the iron, and cool on a rack. If desired, use a pair of scissors to trim any ragged edges.

7) Dust cooled pizzelle with confectioners' sugar, if desired.

Chocolate Pizzelles

I've never tried these but I found a recipe on the King Arthur Flour blog, so I may.

Chocolate Pizzelle

Pizzelle cioccolatte — chocolate pizzelle — are a delicious variation on the usual almond, anise, and rum-flavored cookies. Snapping crisp yet tender, pizzelle are a must-have at any Italian celebration.


3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon espresso powder
3/8 teaspoon salt
1/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
1 2/3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup melted butter

Directions

1) Beat together the eggs, sugar, vanilla, espresso powder, and salt till smooth.

2) Add the cocoa and baking powder, again beating till smooth.

3) Add the flour, mixing till well combined. Add the melted butter, again mixing till well combined.

4) Bake pizzelle according to your pizzelle iron instructions. A tablespoon cookie scoop works well for scooping batter onto the iron; a level scoopful of batter is the right size for most standard pizzelle makers.

Peppermint Bark

I am getting my recipes together for Christmas cookie baking! I already have the recipes for Sister's sugar cookies and my lime cookies on here. I made this bark last year and it was really, REALLY good.

Peppermint Bark

From Two Peas in a Pod blog who adapted from Use Real Butter

1 lb dark chocolate, chopped

1 lb white chocolate, chopped
A drop of peppermint oil
12 peppermint candy canes, crushed (about 1 cup)

Melt the dark chocolate and pour onto a jelly roll pan lined with aluminum foil or a silpat. Spread evenly to desired thickness. Place in refrigerator to harden. Sift peppermint candy to separate the large chunks from the peppermint sand. Melt the white chocolate. Stir in peppermint oil. Make sure it is only a drop. That stuff is strong!

When cooled, fold the peppermint sand into the white chocolate taking care not to overmix (and getting pink chocolate instead). Remove dark chocolate from the refrigerator and spread the white chocolate on top. Sprinkle the peppermint chunks evenly over the white chocolate and gently press the pieces into the layer. Refrigerate until hardened. Break the bark into pieces.

Tex Mex Potato Soup

Oh my.

This was really, really good. I got the recipe from tastykitchen.com by a poster called "kelly @ evilshananigans.com". I totally recommend.

Tex Mex Potato Cheese Soup

Serves 8 (or 6 if you're me)

Ingredients
•32 ounces, fluid Low Sodium Chicken Stock
•2 pounds Russet Potatoes, Peeled And Cut Into 1/2" Cubes
•3 slices Thick Cut Bacon, Chopped
•1 cup Diced Yellow Onion
•1 cup Ro*tel Tomatoes, Drained
•1 whole Jalapeno, Minced
•2 cloves Garlic, Minced
•1 teaspoon Cumin
•¼ teaspoons Coriander
•2 Tablespoons Butter
•⅓ cups All-purpose Flour
•2 cups Milk, 2% Or Higher
•1 teaspoon Kosher Salt
•½ teaspoons Fresh Ground Pepper
•6 ounces, weight Sharp Chedder Cheese, Shredded
Preparation Instructions
In a medium pot, add the chicken stock and the diced potatoes and bring to a boil over high heat. Cook for eight to ten minutes, or until the potatoes are tender. Turn off the heat but leave the potatoes in the broth to cool slightly.

In a large pot over medium heat, cook the chopped bacon until crisp. Add the onion and Ro*Tel tomatoes and cook until the onions begin to soften and become translucent. Add the jalapeno, garlic, cumin, and coriander. Cook until fragrant, about a minute.

Add the butter and allow it to melt, then add the flour. Cook for three minutes, then whisk in the milk slowly. Season with salt and pepper. Cook until the milk comes to a simmer and begins to thicken. Add the potatoes and broth and bring to a boil, stirring often.

Once thick, turn off the heat and stir in the cheddar cheese.

Serve with sour cream and green onions.

Pork Chops Marsala

Here is a Cooking Light recipe that I want to try...

Pork Chops Marsala


Give your weeknight pork chops a makeover with the comforting flavors of Marsala sauce. Save time in the kitchen by purchasing pre-minced garlic and pre-chopped mushrooms.



Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce)


6 tablespoons all-purpose flour, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray
1/3 cup minced shallots (about 2)
2 teaspoons bottled minced garlic
1 (8-ounce) package presliced mushrooms
2 teaspoons chopped fresh thyme
1 cup fat-free, less-sodium chicken broth
1/4 cup Marsala wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.

Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.

Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.



CALORIES 242 (25% from fat); FAT 6.8g (sat 2.5g,mono 2.9g,poly 0.6g); IRON 2.1mg; CHOLESTEROL 67mg; CALCIUM 44mg; CARBOHYDRATE 15.4g; SODIUM 299mg; PROTEIN 27g; FIBER 1.1g

Cooking Light, APRIL 2007

The Marlboro Man Sandwich

This the BEST sandwich ever. The recipe is from The Pioneer Woman. One of my favorite recipes EVER. However, I don't add the final bit of butter AND I add provolone cheese. And A1 sauce. OMG.


Marlboro Man Sandwich

Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (I use MAYBE one stick)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Individual Apple Crisp

This is my own creation...not bad.

Individual Apple Crisp

1 apple, cored, peeled and chopped
1 Tbs. brown sugar
1 Tbs. flour
1 Tbs melted butter
1 tsp cinnamon
1 Tbs oats

Spray a ramakin with Pam. Add the apples (if you want at this point you can sprinkle on some cinnamon sugar and stir). Combine remaining ingredients. Sprinkle on top of apples. Bake at 350 degrees for 30 minutes.

Pumpkin Turkey Chili

Okay, I saw this recipe from the Whole Foods site (which is ironic because there is NO Whole Foods in this armpit of hell). Sounds interesting...

Pumpkin Turkey Chili

Serves 6
Besides adding a sweet nutty flavor to dishes, pumpkin is a ready source of vitamin A, which boosts the nutrition content of this offbeat chili. Garnish each portion with a dollop of sour cream and chopped cilantro.

Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground white or dark meat turkey
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained

Method
Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Nutrition
Per serving (about 12oz/348g-wt.): 280 calories (110 from fat), 13g total fat, 2.5g saturated fat, 55mg cholesterol, 580mg sodium, 23g total carbohydrate (8g dietary fiber, 7g sugar), 20g protein

http://www.wholefoodsmarket.com/recipes/467

Spaghetti Squash with Jalapeno Cream

Found this on the WW boards, I am intrigued...

Spaghetti Squash with Jalapeno Cream

1 spaghetti squash (about 3 lbs.)
2 cups milk
2 to 3 jalapenos, stemmed, seeded, and chopped
2 tablespoons butter, plus more for pans
3 tablespoons flour
1 teaspoon salt
1 cup shredded jack cheese


1. Preheat oven to 375�. Cut squash in half lengthwise and use a spoon or melon baller to remove seeds and surrounding fiber. Put squash, cut side down, on a lightly buttered baking sheet and bake until tender when flesh is pierced with a fork, 30 to 40 minutes. Or poke several holes in skin of squash with a fork and microwave it on high 10 minutes. Squash should be tender when pierced with a fork; if it isn't, microwave on high in 1-minute intervals until tender. Let sit until cool.

2. Meanwhile, in a medium saucepan over medium heat, warm milk and jalape�os until bubbles form along the edge of the pan. Remove mixture from heat and let sit 15 minutes. Strain and discard jalape�os.

3. When squash is cool enough to handle, use a large spoon to scrape the strands out of the skin and into a large bowl.

4. In a medium saucepan over medium-high heat, melt 2 tbsp. butter. Whisk in flour and salt and cook, whisking, until flour smells cooked (like piecrust), about 3 minutes. Slowly pour in jalape�o-infused milk while whisking. Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes. Pour mixture over squash and stir to combine. Transfer mixture to a buttered 2-qt. baking dish. Sprinkle with jack cheese and bake until bubbling and brown on top, about 30 minutes.
Note: Nutritional analysis is per serving.
Yield: Serves 8
CALORIES 168 (53% from fat); FAT 9.9g (sat 5.7g); CHOLESTEROL 31mg; CARBOHYDRATE 14g; SODIUM 447mg; PROTEIN 6.7g; FIBER 2g

Butternut Squash and Apple Soup

Another one I want to try!

Butternut Squash & Apple Soup
Our butternut squash puree makes it easy to prepare this autumn soup, which is enriched with crème fraîche. Granny Smith apple lends a sweet-tart flavor.

Ingredients:
2 Tbs. unsalted butter
1 yellow onion, thinly sliced
1 jar (2 lb.) butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups low-sodium chicken broth
2 small bay leaves
3 tsp. kosher salt
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
Fried sage leaves for garnish
Freshly ground pepper, to taste
Directions:
In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, bay leaves and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes.

Remove the bay leaves and discard. Add the crème fraîche. Using an immersion blender, puree the soup directly in the pot until smooth. Stir in the coriander and ginger.

Ladle the soup into warmed bowls and garnish with fried sage leaves and pepper. Serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.

Cheesy potatoes gratin

Got this recipe from Williams Sonoma and OMG I have to make these...

Cheesy potatoes gratin

Ingredients:
1 Tbs. unsalted butter
1 shallot, finely chopped
2 Tbs. all-purpose flour
1/2 cup chicken stock
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 tsp. chopped fresh thyme
Salt and freshly ground pepper, to taste
3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Directions:
Preheat an oven to 375ºF.

In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.

Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Williams-Sonoma Kitchen

Chile Lime Roasted Chickpeas

Got this from Willow Bird Baking Site. I love roasted Chickpeas, and these sound awesome. I'm thinking they would be great for tailgating.


Chili-Lime Roasted Chickpeas



--------------------------------------------------------------------------------

Recipe by: Adapted from chowmama
Yields: about 1.5 cups roasted chickpeas

Ingredients:
2 15-ounce cans chickpeas (also called garbanzo beans), drained, rinsed, and blotted dry
3-4 teaspoons chili powder*
2 tablespoons olive oil
1 tablespoon + 1 teaspoon lime juice
3/4 teaspoon sea salt
1-2 teaspoons cumin*
Pinch of dried herbs of your choice (I used a little rosemary and thyme) OR chopped fresh cilantro

*Note: start with the lowest amount of spice, then add more to taste.

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray it with cooking spray. Spread chickpeas out in a single layer over the foil. Once oven is preheated, bake chickpeas for 45-50 minutes, stirring and flipping every 15 minutes or so. Chowmama includes a note saying that the cooking times can very; the way she looked for (and thus the way I looked for) doneness is taking a few chickpeas out, letting them cool for a minute, and then biting into them. Take them out when they’re really crunchy.

Near the end of the chickpeas’ cooking time, combine oil, chili powder, lime juice, sea salt, and cumin in a medium bowl. Whisk to mix. When chickpeas are done, let them cool for just a minute before pouring them into the oil mixture. Stir to coat all the chickpeas well. Eat immediately, or store in an airtight container (after cooling completely) to eat later.

Jerk Pork Kabobs

Want to try this...

Pork-Pineapple Kabobs
from Jerk From Jamaica

serves 4 (2 skewers per person)

hand on time: 15 minutes
marinating time: 2 1/2 - 4 1/2 hours
cooking time: 20 minutes

One 1 1/2 pound boneless pork loin, cut into 1 1/2-2 inch cubes
3/4 cup Jerk marinade (recipe follows)
1 fresh pineapple, peeled, cored, and cut into 2-inch cubes
12 pearl onions, peeled, or 1 large yellow onion, peeled and cut into 1-inch wedges

In a resealable plastic bag, combine the pork and the jerk marinade. Rotate the bag several times to coat the meat. Refrigerate for 2 to 4 hours.

Prepare a hot fire in a charcoal grill or prepare a gas grill. Meanwhile, add the pineapple and onion to the meat to marinate slightly. At the same time, soak 8 wooden skewers in water for 20 to 30 minutes.

Skewer the pork, pineapple and onions alternately on the skewers. Grill for 15 to 20 minutes, turning to brown on all sides. Serve hot.

Jerk Marinade
from Jerk from Jamaica

makes about 1 1/2 cups

1 yellow onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon Jamaican allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 habenero, jalepeno, or serrano chile, chopped
1 teaspoon freshly ground pepper
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon cider vinegar or distilled white vinegar

Combine all ingredients in a blender or food processor and process until smooth. Store leftover marinade in the refrigerator in a tightly closed jar for up to 1 month.

Panera's Asian Chicken Salad

Got this recipe online, we love this salad and want to try this.

Panera Bread Asian Sesame Chicken Salad



Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil



Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.

Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.

Chicken with Roasted Peppers and Salsa Verde

Okay, you know I hate cilantro, so maybe I would just use salsa verde instead of the tomatillos and cilantro. Hmm... This looks wonderful and I want to try it very soon.

Chicken with Roasted Peppers and Salsa Verde

- serves 4 -
Adapted from Mexican Everyday.

Ingredients
2 fresh poblano chiles
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts ( about 1 1/2 pounds total)
Salt
1 large white onion, sliced 1/4 inch thick
1 1/2 pounds tomatillos, husked and rinsed
1 cup cilantro, roughly chopped
1 cup chicken broth
2 to 3 tablespoons Mexican crema, heavy cream, or creme fraiche

Procedure
1. Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.

2. Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.

3. Add the onion to the skillet. Cook until golden, about 5 minutes. They shouldn't be too soft.

4. Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.

5. While that's cooking, remove the poblanos from the bag. Rub off the blackened skins and remove the seeds and stems. Slice the chiles lengthwise into 1/4 inch thick strips.

6. Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.

7.Serve the chicken with the chile and onion sauce.

Cherry Yum Yum

This recipe is one of the two things I remember my Grandma Brammer making for family gatherings (grahamn cracker pie being the other). My cousin Earl Jay and I used to LOVE cherry yum yum and would beg MaMa to make it for us whenever he came into town.

I made some tonight because it reminds me of the time when my grandmother was still a vibrant, cranky bitch and everyone loved and feared her at the same time. I love you MaMa!


Cherry Yum Yum
Crust:
2 1/2 cups graham cracker crumbs
1 stick of margarine
Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 cup milk
2 packs of Dream Whip
2 cans of cherry pie filling

To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13inch baking dish.

For the filling: Mix together the milk and the dream whip until peaks form. Add the sugar, vanilla and cubed cream cheese and beat until smooth. Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.

Mexican Rice

Saw this recipe on the Pioneer Woman's website and I want to try it. I skipped the soap, um, I mean cilantro.

Basic Mexican Rice

Prep Time: 10 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 8

Ingredients
2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt

Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Chocolate Cupcakes with Peanut Butter Icing

This is a Barefoot Contessa recipe. Love it. Everyone I have ever made it for loves it.

I am making it now for my boss's retirement. The problem is going to be trying not to eat any myself. The things we do....

Chocolate Cupcakes and Peanut Butter Icing
2006, Barefoot Contessa at Home, All Rights Reserved

Serves: 14 to 15 cupcakes.

Ingredients
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•2/3 cup granulated sugar
•2/3 cup light brown sugar, packed
•2 extra-large eggs, at room temperature
•2 teaspoons pure vanilla extract
•1 cup buttermilk, shaken, at room temperature
•1/2 cup sour cream, at room temperature
•2 tablespoons brewed coffee (I skip)
•1 3/4 cups all-purpose flour
•1 cup good cocoa powder
•1 1/2 teaspoons baking soda
•1/2 teaspoon kosher salt
•Kathleen's Peanut Butter Icing, recipe follows
•Chopped salted peanuts, to decorate, optional

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:


•1 cup confectioners' sugar
•1 cup creamy peanut butter
•5 tablespoons unsalted butter, at room temperature
•3/4 teaspoon pure vanilla extract
•1/4 teaspoon kosher salt
•1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Pad Thai

Okay, I found a pad thai recipe that I want to try. Got it from a website called We are not Martha. I of course will be skipping the cilantro.

Ingredients:
1 (8 ounce) package dried flat rice
noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts

1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts

Directions:
1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side