Happy Birthday Cake: Chocolate Cake with Peanut Buttercream Frosting and Chocolate Genache Topping

Jason is officially in his thirties!  I just had to make my very special husband an extra special cake that would truly make his day extraordinary.  I searched high and low and even considered buying a Portillo’s chocolate cake ( you know because it’s amazing, affordable and I am pregnant) but I really wanted to do something homemade, from the heart.  When I found this recipe, of course it’s Smitten Kitchen that could create something so perfect, so decadent: Chocolate Cake with Peanut Buttercream Frosting and Chocolate Genache, yes you read that correct, I knew it was perfect for my peanut butter loving husband that requested a chocolate cake with chocolate frosting.  And holy cow, it was more than I, we, could ever imagine.  I mean, think about the most amazing flavors, the richest moistest perfect cake, frosted with heavenly peanut butter(cream), and covered in more chocolate….  I can’t explain how amazing this is well enough, you just have to trust me and make this.  Since it was just us for birthday cake this year ( after a night out with friends and family to celebrate of course) I cut the cake recipe in half, which worked perfect, except that it was still an entire cake and there’s just 2.5 of us eating it… we got our fill!  I did make the full frosting recipe and had some left over, because cutting in in half made too little frosting.  This serves 10 people easily, but if you want to serve more people use the original recipe from the link.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Adapted from Smitten Kitchen who adapted from, only barely, from Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it with a nice glass of milk!

Makes an 8-inch double-layer cake; serves 10-12

1 cup all-purpose flour
1 1/4 cups sugar
1/2  cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup sour cream
3/4 cups water
1 tablespoon distilled white vinegar
1/2 teaspoon vanilla extract
1 egg

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 8-inch round cakepans. Line the bottom of each pan with a round of parchment paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide evenly among the 2 prepared cake pans.

3. Bake for 30-35  minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 5 minutes, cover the top of pans loosely with plastic wrap and place in freezer for 20 inures, this locks in the moisture and makes it easier to frost.  Remove from freezer and invert onto wire racks, carefully peel off the paper liners.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top, place the second layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 3/4 cups

4 ounces semisweet chocolate, coarsely chopped
1.5 tablespoons smooth peanut butter
1 tablespoon light corn syrup
1/4 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

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Peanut Butter Brown Rice Crispie Treats with Chocolate Frosting

A little square of heaven, not a single one of these EVER goes to waste.  This recipe is made from memory of a similar treat my friend’s mom used to make when I was in high school.  I have no clue what her proportions were but recreating it was pretty simple, these are semi- homemade and SO delicious.  I like to think they are a healthier version of cookies/ cakes/ brownies, especially after finding the Rice Crispies brand makes Whole Grain Brown Rice Cripies.  They work perfectly all topped with frosting and a hint of peanut butter, mmmm I wish I made more.

INGREDIENTS

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows
• 2/3 cup Peanut Butter
• 6 cups Kellogg’s® Brown Rice Krispies® Gluten Free cereal
• 1 jar Chocolate Frosting

DIRECTIONS

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.  Add in peanut butter to combine, then remove from heat.2. Add Rice Crispies cereal. Stir until well coated.

3. Using buttered hands evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Spread chocolate frosting on top

5. Cut into 2-inch squares ( or large 3″ squares!).  Best if served the same day or cover well for up to 4 days

Dark Chocolate Guinness Cookies

Pinterest strikes again, I couldn’t resist trying this recipe.  AND it happens to be the winner of the best cookie ever ( and I’m never allowed to make any other cookies, which would only pale in comparison), as proclaimed by Jason.  This decadent treat is the perfect texture- soft inside with gooey chocolate chips and a slight crisp outer edge.  They have a very rich chocolate flavor, intensified by the unique Guinness addition.  I used a small ice cream scoop to make about 45 perfect cookies.  If you are making these, and don’t have self control, make them for a party/ work/ friends because you won’t be able to stop eating them… until they are all gone, which would be sad.  I used 1/2 whole wheat flour in ours but if you don’t have it, just use 2 cups AP flour.  I like to add whole grain where you can, and in these cookies there is NO way anyone would think there was anything like that in there 🙂

Adapted from: Heather Christo via Pinterest photo

Ingredients

• 1 cup butter, room temperature
• 1 ½ cups sugar
• 2 eggs
• ½ cup Guinness
• 1 cup All Purpose flour
• 1 cup Whole Wheat Pastry Flour
• 1 cup cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 12 ounces Ghiradelli dark chocolate chips

Instructions

1. Preheat the oven to 350 degrees and prepare air bake cookie sheets with a silpat or parchment paper

2. In the bowl of a standing mixer, mix together the butter and sugar until light and creamy

3. Add the eggs and beat until fluffy

4. Add the Guinness and mix until fully combined, scraping down the bowl as necessary

5. Combine the dry ingredients and add to the batter, add in the chocolate chips and mix well

6. Scoop the batter onto the sheet pan using 2 spoons or a small ice cream scooper, and bake the cookies for 11 minutes.

7. Let the cookies cool on the sheet pan for 2 minutes before removing them to a cooling rack, then enjoy!

Preparation time: 10 minute(s)

Cooking time: 11 minute(s)

Happy Halloween- Crocktoberfest!

My work had a really fun Crocktoberfest where we all brought in some delicious food to share, not only did I make Smitten Kitchen’s Italian Cabbage Rolls but I couldn’t resist making another childhood favorite DIRT PUDDING!  I just love the stuff, it’s chocolate mousse and Oreos… and much much more- and it was a HUGE hit, everyone was so happy.  You want to brighten someone’s day, make them dirt!  Dirt Pudding that is:

Adapted From: Taste of Home

Ingredients

• 1 package (8 ounces) 1/3 Less fat PHILADELPHIA® Cream Cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners’ sugar
• 3-1/2 cups cold 2% milk
• 2 packages (3.4 ounces each) instant chocolate pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• 1 package (15-1/2 ounces) Oreo cookies
• Gummy Worms, optional

Directions

1. In a large bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping.
2. Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in. or Trifle dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with gummy worms if desired! Yield: 20 servings.

Remix- Ice Cream Sandwich?

I found this intriguing recipe on one of my new favorite blogs: http://www.theleangreenbean.com
Lindsay ( aka the green bean and an RD!) cooks on the weekends and preps snacks, grains, breakfast foods etc like us to make the week easier and healthy choices seamless. Whole real foods and grains- we’ve made the one ingredient ice cream before and LOVE figs and dates, so I went for this. I adapted it a bit from the original so if you like to see what change check out this awesome blog! And go ahead and make this, they are so so good. The chia seeds are optional but I like that it adds a crunch and nutrition to boot, if you want to use figs rather then dates you’d also get the same crunch and Yum….
Recipe adapted from http://www.theleangreenbean.com

Makes 8 bars

Ingredients
1 cup Dates
1/2 cup cashews
1/3 cup peanut butter
1/ cup unsweetened cocoa powder
3 teaspoons chia seeds
3 teaspoons water
3 frozen bananas, in chunks
1/4 cup Almond milk

In a food processor, pulse dates, cashews, peanut butter, cocoa, chia seeds until combined and a crumbly mixture forms. Add water by teaspoon if mixture is too dry.

Transfer mixture to a Saran covered jelly roll pan and flatten to about 1/4″ thickness trying to maintain a rectangular shape for uniform sandwiches; about 12″x16″.

Cover and freeze for two hours.

Meanwhile, clean food processor and combine bananas and almond milk. Pulse and process until smooth creamy consistency. Store in freezer until ready to assemble.

To assemble cut with pizza cutter in to 16 equalish rectangles. Spoon about 2 tablespoons of banana cream on one piece, top with a second, wrap in Saran to store in freezer- repeat to complete and enjoy!

 

Chocolate Cupcakes with Raspberry Frosting

Who doesn’t love cupcakes?  I know I do, but I also don’t want to undo all my hard work at the gym.  This recipe comes from a fun blogger fitfoodiefinds.com that makes some really inspiring healthified desserts, a fellow sweet tooth after dinner like us 🙂  It’s the first real recipe I have followed from her blog so I didn’t make any changes- these are so yummy, the cake was moist and spongy and the frosting was to die for- I love raspberries!  Some updates for next time:  I would use the stand mixer to beat the cake batter for 2 minutes so it’s less spongy and more cakey- flavor was perfect!   Also, using 4 ounces of cream cheese and 1/3 cup yogurt for the frosting, mine was a little runny even after refrigeration.  It also made extra frosting, so you could 1/2 the recipe for that entirely, and have enough for all 12 cupcakes.   Follow original link for the original recipe, or trust us and make it with our updates, they are delicious!
Recipe adapted from: Lee Hersh at Anytime Health

Makes 12,  175 calories each

Ingredients

• 1 cup nonfat milk
• 1 egg, large
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup light brown sugar, packed
• 1/2 cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F and line a cupcake pan with cupcake liners. Then, lightly spray with non-stick cooking spray and set aside.
2. In your mixer, combine wet ingredients, beat on medium speed for 1 minute
3. In a small bowl combine dry ingredients
4. Add dry to wet, mix to combine on low speed then beat on medium/ high for 2 minutes
5. Fill each cup about 2/3 of the way full with the batter.
6. Bake for 18 minutes or until set. Test cupcake with a toothpick
7. Let cool completely before applying the frosting- 30 minutes

While your cupcakes are in the oven, prepare your Raspberry Cream Cheese Frosting. The frosting will need to sit in the refrigerator for about an hour before piping.

Lighter Raspberry Cream Cheese Frosting

Ingredients

• 4-ounces neufchatel cream cheese
• 1/3 cup non fat Greek yogurt
• 1 cup confectioner sugar, packed
• 1 cup fresh raspberries, cleaned and dry

Instructions

1. In your stand mixer bowl, combine cream cheese, yogurt- Mix until there are no lumps. Slowly add in the powdered sugar till combined then beat on medium/high for 1-2 minutes till smooth.  Then, add in fresh raspberries and mix again, breaking up the raspberries.
2. Let sit in the refrigerator for about an hour.
3. Once completely chilled, transfer to a piping bag ( or zip bag with corner cut off) and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.

Store in the refrigerator for no more than 5 days ( if they last that long!)

 

Spiced Red Wine-Poached Pears

2 cups dry red wine, such as cabernet or merlot
1/4 cup plus 1 tablespoon sugar
1 orange, juiced (about 1/2 cup)
2 (1 by 3-inch) strip orange zest
2 cinnamon sticks
2 cloves, or 1/8 tsp ground cloves
4 firm, ripe pears

DIRECTIONS

In a 4-quart saucepan, combine wine, sugar, orange juice, zest, cinnamon stick and cloves. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

Strawberry Pie

 

We got this amazing deal on a container of strawberries, fresh and smelling great, and 4 pounds for $5.  Could you say no?  This pie had to be made so the strawberries wouldn’t go bad- and since we are weeks away from the BIG wedding day, we are trying to be mindful and eating well, so we turned to our Eating Well cookbook for this healthier version of a classic, we omitted the rhubarb part because we didn’t have any, but you can follow the original link below if you want it back!  The crust was buttery and tender and all it should be, yet had more flavor because of the whole wheat.  The super sweet filling was perfect for our strawberries, we enjoyed the pie for breakfast one morning, dessert the next evening with homemade low fat ( real) vanilla ice cream and the evening after that… and you know how it goes.  Give healthier a try and you won’t be disappointed!

RECIPE:

Adapted from Eating Well

 

CRUST

• 1 1/4 cups whole-wheat pastry flour , (see Note)
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling (optional)
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup FAGE 0% Greek yogurt
• 3 tablespoons canola oil
• 4 tablespoons ice water
• 1 large egg white, beaten, for brushing

FILLING

• 2 1/2 tablespoons instant tapioca
• 6 cups sliced fresh or frozen (not thawed) strawberries , (about 2 pounds)
• 2/3 cup sugar
• 1 tablespoon lemon juice
• Pinch of ground nutmeg
• Pinch of salt

PREPARATION

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times”the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap each in plastic and refrigerate for at least 1 hour.
2. To prepare filling: Just before you’re ready to roll out the dough, process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl; toss well to combine.
3. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 425°F.
4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Peel off the remaining paper. Moisten the outer edge of the dough with water. Scrape the filling and any accumulated juices into the crust.
5. To prepare lattice top: Roll the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into 1-inch strips using a pastry wheel or a knife. Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.) Fold back the first, third and fifth strips of dough to the edge of the pie. Place a shorter strip of dough across the second and fourth strips, about 1 inch from the edge. Unfold the folded strips over the crosswise strip. Fold back the second and fourth strips over the first crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over the second crosswise strip. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven strips. Trim any overhanging crust. Crimp the outer edge with a fork. Brush the dough with egg white; sprinkle 1 teaspoon sugar (if using) over just the lattice top, not the outer edge.
6. Bake the pie for 20 minutes. Then rotate the pie 180 degrees and lower the oven temperature to 325°. Continue baking until the crust is golden and the filling is beginning to bubble, 30 to 35 minutes more. Let cool on a wire rack for at least 2 hours before serving.

TIPS & NOTES

• Make Ahead Tip: Refrigerate dough for up to 2 days or freeze for up to 6 months. | Equipment: 9-inch pie pan

• Note: Whole-wheat pastry flour contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and and kingarthurflour.com.

NUTRITION

Per serving: 294 calories; 10 g fat ( 4 g sat , 3 g mono ); 14 mg cholesterol; 47 g carbohydrates; 4 g protein;3 g fiber; 82 mg sodium; 169 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Folate (16% dv).

Carbohydrate Servings: 3

Exchanges: 1 1/2 starch, 1/2 fruit, 1 carbohydrate (other), 2 fat

 

Blueberry Lemon Bundt Cake

Oh, words cannot describe how incredible this cake is…. butter… sugar…. blueberries, fresh lemon zest…juice…extract.  It is SO rich and decadent and flavorful and tender and all the things you want in an indulgent old-fashioned bundt cake.  We made this to share because you can’t just have one slice if it’s in your home, we highly recommend making this for a summer gathering and enjoying with lots of friends!!  Thank you Heidi for sharing this one 🙂

Adapted from Celebrating the Midwestern Table ( pg 298)

Ingredients

• 3 1/4 cups + 3 TBSP cake flour
• 1 teaspoon each baking soda, salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• Grated zest of 2 large lemons
• 3 large eggs
• 1 teaspoon lemon extract
• 1/4 cup buttermilk
• 2 1/2 cups blueberries
• Nonstick baking spray, for pan
• Tart Lemon Glaze ( recipe follows)

Directions

1. Preheat oven to 350 degrees, place rack in center of oven. Generously grease a 12-cup bundt pan, lightly dust with flour, tap out.
2. In a bowl, sift 3 1/4 cups flour with baking soda and salt; set aside.
3. In a mixing bowl, cream butter and sugars and lemon zest on high speed until light and fluffy. Add eggs, and extract, beat for 3 minutes ( batter will be thick and smooth) Reduce speed to low; add flour mixture and buttermilk till well combined.
4. In a bowl, toss blueberries and remaining 3T of flour; gently fold into batter with a wooden spoon.
5. Spread batter in prepared pan and bang pan on the counter to settle the batter, use a spatula to smooth the surface.
6. Bake until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack with foil under; cool slightly and then brush with the glaze, continue to brush glaze drippings from foil back to cake until cooled and covered

Tart Lemon Glaze

Grated zest of 1 lemon

1 cup confectioner’s sugar

3 T fresh lemon juice

4T unsalted butter, melted

pinch of salt

Process zest and sugar in food processor until finely minced.  Add remaining ingredients and mix till smooth, keep at room temp until ready to use.

Laura’s Chocolate Banana Soufflés- Reader Recipe

For our very first Reader’s Recipe post we have Laura’s found recipe for a rich, warm, fudgy, and healthy Chocolate Banana Soufflé.  The addition of banana in a chocolate dessert is always a welcome addition, it really added to that perfect light and creamy texture.  The souffle will fall after 10 minutes so it’s important to plan ahead and serve right away.  We enjoyed it with a dollop of organic whipped topping and a glass of chocolate wine- (pictured).  The wine was light and very sweet, with a hint of cocoa flavoring.  If you love chocolate and Muscato, this is your new dessert wine.  This recipe is a great starting point for many other variations, you could add grated lemon zest and almond extract… or substitute pureed squash for the bananas with grated cinnamon or nutmeg.  Really the options are endless and this is a perfect healthy treat that no one would think is this good for you- so, seriously enjoy!!!  And thank you Laura for this great new addition to our cookblog and for being our very first Reader REcipe!

Chocolate Banana Soufflés
Recipe adapted from Baking Bites

Servings: 4 • Serving Size: 6 oz

• 2 ripe medium bananas, mashed
• 2 tsp cornstarch
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 2 large egg whites
• 3 tbsp sugar
• butter flavored cooking spray

Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.

Calories: 131.2 • Fat: 3.6 g • Carb: 23.5 g • Fiber: 3.2 g • Protein: 4.8 g