Peanut Butter Brownies

This is one of those celestial pairings...peanut butter and brownies.   These happen to be Tyler's two favorites and combining them seems like a no brainer.Usually I make them from the box but, I thought i'd go all out and bake from scratch, they just taste so much better.

FOR THE BATTER

• 1/2 c.  unsalted butter, cut into small pieces
• 2 oz. good-quality unsweetened chocolate, coarsely chopped
• 4 oz.  good-quality semisweet chocolate, coarsely chopped
• 2/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. granulated sugar
• 3 large eggs
• 2 tsp. good-quality vanilla extract
• FOR THE FILLING
• 4 tbsp. unsalted butter, melted
• 1/2 c. confectioners' sugar
• 3/4 c. smooth peanut butter
• 1/4 tsp. salt
• 1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.  Whisk together flour, baking powder, and salt in a separate bowl, and set aside.Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.  Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. 

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15minutes.  Enjoy with a tall glass of milk!

VaLenTiNe GooDiEs!

Baby Love Cakes

Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting. If I use a box mix, i'll add some chopped up chocolate for an extra treat in the cake.

Frosting
1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.

Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute.

Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting. Using a pastry bag frost cupcakes with 2 to 3 tablespoons of frosting.

Sprinkle with chocolate jimmies. For the hearts, I used molding chocolate and heart molds ahead of time to make these chocolate hearts. Sometimes, the frosting will need to set up a bit more so i'll refridgerate them after they're decorated for an hour or so. Enjoy!

Frosts about 24 Cupcakes.

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Chocolate Souffle

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar
fresh whipped cream

Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees. Spray the inside of 6 ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. I got these heart shaped ramekins for only $1 at Micheal's craft store.

In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.

Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.

Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Add a nice dollop of fresh whipped cream. Dig in immediately!

Chinese Chicken Salad

If you know me well, you know I LOVE chinese chicken salads.
This is one of my new favorites. It is very yummy!

Salad:
2 or 3 grilled chicken breasts, baste with soy sauce & seasame oil
1/2 bunch chopped green onions
1 small can sliced water chestnuts, drained
1/4 c. cilantro, chopped up small
4 c. spinach leaves
1/2- full head Boston Butter leaf lettuce, depending on how big you need the salad
1 c. fresh bean sprouts
2 T. roasted seasame seeds
12-15 wontons, cut in strips and fried
fresh ginger

Dressing:
4 T. canola oil
2 T. soy sauce
2 T. honey
2 T. rice wine vinegar
2 tsp. grated fresh ginger
1 tsp. seasame seeds
1 tsp. dark seasame oil


Rub inside of bowl with fresh ginger. Mix all ingredients for dressing in cruet & chill. Cut up chicken into small pieces. Add all salad ingredients except wontons. Toss with dressing, add 1/3 of the wontons and toss again. Garnish the top with remaining wontons & some fresh cilantro.

Banana Bread

1/2 c. shortening
1 c. sugar
2 eggs
3/4 c. bananas
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. flour
1/2 c. macadamia nuts
pinch cinnamon
brown sugar for sprinkling

Preheat the oven to 350 degrees. Grease and flour a 9x5x3 loaf pan. Mix shortening and sugar in a large mixing bowl on medium speed. Add eggs gradually. Add bananas and mix well. Add remaining ingredients and mix thourougly. It will be sticky. Pour into loaf pan and sprinkle top with brown sugar. Bake for about 1 hour or until golden.

I didn't have any macadamia nuts so I used walnuts. I think it would have been
better using macadamia nuts but, it was pretty good with walnuts.