Mascarpone Peanut Butter Pie with Cocoa Crust

Thanks to Fifteen Spatulas for this wonderful recipe. Monday evening I served this dessert to our Mexican Train gang. They were thoroughly impressed. So was I. It was wonderfully light.... very mousse like. I did a little adapting of Fifteen Spatulas' recipe. I made the addition of puffy swirls of whipped cream. It was a sight to behold.

Ingredients:
5 oz unsalted peanuts (1 cup)
3 tbsp sugar+2 tbsp sugar
1/4 cup unsweetened cocoa powder
4 tbsp melted butter
2 tbsp flour
3 oz (3/4 cup) powdered sugar
1 cup peanut butter (creamy or crunchy, up to you)
8 oz tub mascarpone cheese
1 cup heavy cream
1 tsp vanilla extract
1/4 cup chopped bittersweet chocolate

Directions:
1. Preheat oven to 350 degrees F.

2. In a food processor, pulse the peanuts until finely chopped, but do not pulse it into peanut butter. Add the 3 tbsp sugar, cocoa powder, melted butter, and flour. Pulse to combine, then scrape it out into a pie plate or cake pan (I just used a 9 inch cake round). Press the mixture out evenly with your fingers, pushing the crust partway up the sides. Bake the crust for 10 minutes, then cool completely on a wire rack.

3. With a hand mixer, beat the mascarpone cheese with the peanut butter and the powdered sugar until smooth and creamy.

4. In a separate bowl, whip the cream, 2 tbsp sugar, and vanilla extract to soft peaks.

5. Gently fold 1/3 of the cream into the peanut butter mascarpone to lighten. Fold the rest of the cream in and spread the filling out into your crust. Top with the chopped chocolate, and cover with plastic wrap. Freeze for 3-4 hours. Now, I like to eat this somewhere between frozen and chilled because I find that refrigerated pie makes for too loose of a filling, whereas frozen is a bit too hard (though better than the chilled one). So take the pie out of the freezer 10 minutes or so before you want to eat it. Enjoy!!!

Peanut Trivia: Did you know?

1. The two major peanut producers in the US are, in order, Georgia and Texas; peanuts are also Georgia's official state crop, with at least 50% of the production being used for peanut butter. Other minor peanut producers are Alabama, Florida, North and South Carolina, Oklahoma and Virginia. (Hooray....it's great being number one.)

2. An 18oz jar of peanut butter needs 850 peanuts to be made.

3. The USA produce about 6% of the world's crop of peanuts: by comparison India and China, together, produce about 70%. About 65% of those peanuts are used worldwide for the production of peanut oil; another 20% is used for the production of candy.

4. Peanut oil accounts for 8% of the worldwide edible oil production.

5. The national peanut month is March: it started as the national week in 1941 and was later "promoted" to a full month in 1974.

6. Two presidents of the USA, Jimmy Carter and Thomas Jefferson, were peanut farmers.

7. Peanuts are not actually nuts: they are legumes and grow underground.

8. Peanuts account for 2/3rds of the total snack "nuts" consumption in the USA.

9. The world's largest peanut is 20 feet tall, and it's currently kept in Turner County, Georgia. (What?)

10. One acre of peanut crop yields 2860 pounds of peanuts, enough to make 30000 peanut butter sandwiches.

11. Americans eat 700 million pounds every year (3lbs per person), which could theoretically cover the entire floor of the Grand Canyon. (Who thinks up this stuff? Is this where our tax money goes. Because it really is very important to know this.)

Wild Planet Ultimate Tuna - Edamame Casserole

I try very hard to be a responsible citizen of planet earth. I follow the Recycling, Reduce, and Reuse motto as best I can. So yes, that officially makes me a Tree Hugger. But how about food? Do you buy fresh fruits and vegetables locally? Do you buy organic? Or perhaps you have your own backyard garden.

Okay, let's move on to the topic of fish. To be exact, let's discuss tuna. Have you thought about the impact of over fishing? Buying wisely will help preserve the fragile marine ecosystem and aid in the repopulation of endangered species. So when Wild Planet emailed me to help spread the word about their products..... I jumped at the chance.

Wild Planet tuna is caught one fish at a time using sustainable pole and troll fishing techniques. These methods eliminate the unintentional harvest of sea turtles, birds, and other marine life commonly caught with longline fishing, used by fleets supplying conventional tuna companies. Their California sardines and Alaskan salmon are net-caught in single species schools. At Wild Planet, they are committed to working exclusively with wild, healthy stock fisheries for all products in their line.

Wild Planet

. Produce the finest wild seafood only from fisheries that are sustainable and free of wasteful by-catch and                    
    habitat destruction.
.  Develop new standards of seafood safety that assure consumers protection from potentially harmful  
    contaminants both natural and man-made.
. Supply consumers with quality enhanced products that provide greater essential nutrition, promoting
    superior health and wellness.
. Become an example to the seafood industry of finding sustainable balance in both the use and preservation
    of precious marine resources

Cook time: 55 minutes
INGREDIENTS
12 ounces wide egg noodles
1 Tbsp salt
1 Tbsp olive oil
2 Tbsp butter
4 cloves of garlic, minced
8 ounces sliced fresh mushrooms  (I used organic Beech Mushrooms)
1 medium onion, chopped
1 cup chicken stock
1/4 cup flour
2 cups whole milk
1 (6 ounce) can of Wild Planet solid light tuna, shredded
1 1/2 cup grated cheese (I used an Italian blend, Parmesan, and Romano Pecorino)
1 (16 ounce) bag of frozen edamame
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
1 cup crushed potato chips
Salt and pepper to taste

METHOD
1. Preheat oven to 350°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes). Drain in a colander and set aside.

2. In a large pan heat the olive oil and butter then add the garlic. Saute on low for 3-4 minutes, and then add the mushrooms. Stir them quickly so they get coated in the oil and butter. Let the mushrooms cook down for about 10 minutes, stirring only a couple of times.

3. Add a cup of chicken stock and stir. Then add the flour. Using a whisk, mix the mushroom mixture with the flour. Then add the milk, a little at a time, whisking and whisking and whisking. Between additions of milk, let it sit and get thick and bubbly, then add more milk. I only used two cups of milk because I feared it wouldn’t be thick enough. Whisk while heating for several minutes.

4. In the meantime, toss your pasta into the rolling pot of water. Cook it for a few minutes less than the package suggests. Drain the pasta and return it to the pot. Mix the soup, tuna, edamame, and cheese into the pasta. Make sure the pasta is thoroughly coated and all of the edamame and nuggets of tuna are evenly dispersed. Pour into a casserole. Bake covered for 30 minutes in preheated oven. Remove from oven, top with cheese and breadcrumbs and broil uncovered for an additional 10 minutes. Yield: Serves 10.



Beech Mushrooms should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bitterness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a delicious slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Beech Mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil.

The Magic Warble Review and My Pink Fairy Cupcakes

Over the past year I have been given the opportunity to review many cookbooks. It's something that I truly enjoy. Books of all kinds are a major part of my life. In my library you will find hundreds of books in a vast variety of topics. And throughout the house you will find more tucked everywhere. I'm happy to say it's a passion that Pap and I passed on to our daughter.

Recently, I received an email from a writer asking if I would review her book The Magic Warble. Surprisingly, it was not a cookbook but a novel for children 9-12. Immediately, I was touched that she asked for my opinion. I can only imagine the trepidation an author must feel when they ask a total stranger to review their book, their pride and joy. Let's face it, it's a cruel world and not everyone is going to bestow flattering compliments.

So, I emailed her back and made it clear that this was a first for me. I told her that cookbooks were my thing but I would gladly read her book. I'm so happy I did! It's an enchanting tale of dwarfs, gnomes, fairies, talking animals, and an evil queen.

The Magic Warble is the perfect story of friendship and adventure. Immediately you are drawn into the life of Kristina Kingsly, a twelve-year-old, that feels like the most unpopular girl in her school. The kids all tease her, and she never seems to fit in. But when Kristina receives an unusual Christmas gift, she suddenly finds herself magically transported to the land of Bernovem, home of dwarfs, gnomes, fairies, talking animals and the evil Queen Sentiz.

In Bernovem, Kristina not only fits in, she's honored as ''the chosen one'', the only one who can release the land from Queen Sentiz's control. But it s not as simple as it seems. To save Bernovem, she must place the gift she was given, the famous ''Magic Warble,'' in its final resting place. And she must travel through the deep forest, climb a treacherous mountain, and risk capture by the queen s ''zelbocks'' before she reaches her destination. Guided by her new fairy friends, Clover and Looper and by Prince Werrien, a teenage boy, as well as an assortment of other characters, Kristina sets off on a perilous journey that not only tests her strength but her heart.

If you have age appropriate children or grandchildren then The Magic Warble will make a wonderful gift. If you want to win a copy of this book, leave comment on this post. Also go to Victoria's blog and leave a comment, like her on Face Book and follower her on Twitter. You have until midnight on September 9th.

Her blog www.victoriasimcox.blogspot.com,

The Magic Warble on FB http://www.facebook.com/profile.php?id=577159739#%21/pages/The-Magic-Warble/118277634882514

Victoria Simcox on Twitter. http://twitter.com/VictoriaSimcox

Pink Fairy Cupcakes

These cupcakes deliver an unexpected, flavorful burst of Stokes Purple Sweet Potato Butter, that fills the inside of the Fluffy White Fairy Cupcakes. With the squiggled piped whipped cream frosting looking oh so delicate. And with just a hint of the sweet potato butter blended in to give the frosting just a wisp of color, creating a magical and visual treat suitable for any Fairy Princess.

If you are unable to find the Stokes Purple Sweet Potato Butter at any of your local specialty shops or grocery store, then check their website for where to purchase. I bought mine from Whole Foods. http://www.stokespurple.com/

Ingredients:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
4 3/4 cups cake flour, sifted, plus additional for dusting pans
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups whole milk
1 tablespoon plus 1 1/2 teaspoons vanilla extract
2 1/2 cups sugar
9 large egg whites

Directions:
1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.

6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.

Ingredients for Whipped Cream Frosting:
1 pint heavy cream
1/3 cup confectioners' sugar

Directions for Whipped Cream Frosting:
Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth.

About the Author of The Magic Warble:
Victoria was born in Scarborough, Ontario, Canada, to an Austrian immigrant mother, and a Dutch immigrant father. She now resides in Western Washington with her husband and 3 children. Her other family members are, a Chihuahua, named Pipsy and 2 cats, named Frodo and Fritz. For the past 12 years, she has home-schooled her children. Besides being an author, Victoria is also an elementary school art teacher. Victoria enjoys writing, reading, painting watercolors, hiking, good movies, and hanging out with her family and friends.

Chocolate Chunk Muffins

I want DECADENT chocolate muffins. You know what I'm talking about. Muffins that are deep-dark chocolaty and studded with lots of chocolate chips. Oh yeah .... don't forget that you must eat them while still warm and gooey.

Muffins are drier, have a coarser crumb, are less sweet, and are made via a different baking method. These are also a lot easier to make. No stand mixer needed, no hand mixer needed. Just some good old elbow grease, a couple bowls, a spatula, and a whisk. 




Ingredients:
2 cups all purpose flour
3/4 cup cocoa powder (I used Hershey's Special Dark)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1½ cups sugar
2 extra large eggs
8 tbsp unsalted butter, melted
1 cup plain yogurt (or buttermilk)
1 tbsp vanilla extract
1½ cup chocolate chunks or chocolate chips

Directions:
1. Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.

2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).

3. Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.

4. Stir the wet mixture into the dry. It is very important that you leave lumps in there. If you stir it until it's smooth and consistent and you don't see any more flour, you have stirred too much. Overmixing will yield a drier muffin.

5. Drop scoops of batter into the muffin tin, filling the cups completely.

6. Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes or a toothpick inserted into the center comes out clean.

Enjoy while hot so the chocolate is gooey. Yields 12 muffins.

Birds Eye Voila!

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Birds Eye Voila!

I've used Birds Eye products for years and they never disappoint. So when I received my coupon for a free bag, I was super excited. But choosing one from the vast assortment was a bit difficult. In the end, I decided on Beef Lo Mein. YUM

Birds Eye Viola meals can be on your dinner table in 10 minutes!!!!




Here is the list of Birds Eye Regular Size bags:
Garlic Chicken
Alfredo Chicken
Three Cheese Chicken
Garlic Shrimp
Chicken & Vegetables in a Pot Pie Gravy and Crust Crumbles
Cheddar Chicken Potato
Cheesy Ranch Chicken
Chicken Parmesan
Chicken Florentine
Creamy Tomato Penne with Chicken
Shrimp Scampi
Chicken Penne with Vegetables
Teriyaki Chicken
Chicken Stir-Fry
Beef Lo Mein
Sweet & Sour Chicken
Beef & Broccoli

Family Size:
Cheesy Chicken
Garlic Chicken
Alfredo Chicken

Chocolate Strawberry Shortcakes

Dorie Greenspan is genius ... pure genius. That's what I'm calling her creation. The chocolate shortcake pairs so well with strawberries. But I think a scoop of ice cream would also be wonderful. And don't forget a dollop of whipped cream.

Yield: about 12 shortcakes
Ingredients for the shortcakes:
1 1/3 cup whole milk
1½ tsp. vanilla extract
1 large egg, lightly beaten
3 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup sugar, plus more for sprinkling
1/3 cup bittersweet chocolate chips
1½ sticks (12 tbsp.) cold, unsalted butter, cut into small pieces

For the strawberries:
1½ lbs. strawberries, hulled and sliced or quartered
3-4 tbsp. sugar
Squeeze of lemon juice

For the whipped cream:
1 cup heavy cream
2-3 tbsp. confectioners’ sugar
Dash vanilla extract

Directions:
Preheat the oven to 425˚ F. Line baking sheets with parchment paper or silicone baking mats.

In a liquid measuring cup, combine the milk, vanilla and egg. Whisk to blend. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and ½ cup of sugar. Stir to combine. Add in the butter and toss to coat the butter in the dry ingredients. Working quickly with a pastry blender or your fingers, cut the butter into the dry ingredients until the pieces of butter are no larger than small peas. Mix in the chopped chocolate and toss to combine.

Pour the milk mixture over the dry ingredients and stir gently until a sticky dough forms. Very gently knead the dough just until most of the dry ingredients are incorporated. Be careful not to overwork the dough.

Scoop the dough in about 1/3 cup mounds onto the baking sheets, leaving a few inches in between. Gently pat the mounds to about 1-inch thickness. Sprinkle the tops with sugar. Bake, rotating the sheets halfway through, until the shortcakes are puff and give just slightly when lightly pressed, about 15-18 minutes total. Transfer to a wire rack to cool.

To make the strawberries, combine the berries, sugar and lemon juice in a medium bowl. Toss well to coat the berries with the sugar and let macerate at least 30-60 minutes. If desired, mash lightly with a fork.

Just before serving, make the whipped cream. Place the chilled cream and confectioners’ sugar in the bowl of an electric mixer. Whip on high speed until medium-stiff peaks form, being careful not to overbeat. Blend in the vanilla.

To serve, split each shortcake horizontally. Top the bottom half of each shortcake with a dollop of whipped cream, spoon some of the berry mixture over the top, and replace the top half of the shortcake. Serve immediately.

Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Chocolate-Peanut Butter Whoopie Pies

To make the most decadent whoopie pies, use the darkest, richest cocoa powder you can get your hands on for the cakes. I used Hershey's Special Dark. For the creamiest, most addictive filling, I use Skippy.

Makes 8 4-inch pies

For the cakes:
2 cups all-purpose flour
1/2 cup dark unsweetened cocoa powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
1 large egg
1 cup well-shaken buttermilk
1/2 cup mini semi-sweet chocolate chips

For the peanut butter filling:
1 cup smooth peanut butter
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1/4 teaspoon salt

Position the oven racks to the upper and lower thirds of the oven and preheat it to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, sift together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, beat together the butter, brown sugar, vanilla and espresso powder until light and fluffy, about 2 minutes. Beat in the egg. Reduce the mixer speed to low and stir in the buttermilk. The mixture will look funky—curdled, terrible. But press on, it will smooth out when the dry ingredients are added.

Keeping the mixer on low, gradually add the dry ingredients. Increase the speed to medium and beat just until the batter is completely smooth, about 30 seconds. Fold in the mini chocolate chips by hand.

Scoop the batter onto the prepared baking sheets into level 1/4 cup portions, 8 scoops to a sheet (a standard ice cream scoop is perfect for this task). Bake until the tops of the cakes spring back when lightly touched, 12-15 minutes. Let cool on the pan for five minutes before removing to a wire rack to cool completely.

To make the filling, beat together the peanut butter, butter, confectioners’ sugar and salt on medium-low speed until smooth. Crank the speed up to high and beat until lightened in color and texture, about 1 minute. Dollop the filling onto half the cakes (1/4 cup of filling per whoopie), and sandwich with the remaining cakes.

Meringue - Topped Southern Banana Pudding

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

Southern Banana Pudding is a light dessert that fits with any menu and is great for family reunions. It is easy to make and looks elegant displayed in a glass bowl. But how about shaking things up a bit and serve this pudding in Mason jars. I chose to use my Irish Coffee mugs.

Ingredients:
2 cups whole milk
4 large eggs, separated
1-1/2 teaspoons vanilla extract
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup salted butter
36 vanilla wafer cookies
3 bananas, sliced 1/4-inch thick
1/4 teaspoon cream of tartar

Directions:
1. Preheat oven to 350 degrees. Arrange 6 ovenproof 8-ounce custard cups on a rimmed baking sheet.

2. In a large saucepan, combine milk, egg yolks, and vanilla, whisking well.

3. In a medium bowl, combine 1 cup sugar, flour, and salt, whisking well. Add to milk mixture, whisking to remove lumps.

4. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 6 to 8 minutes. Add butter, whisking to combine. Let cool for 3 to 4 minutes.

5. Arrange 3 cookies in the bottom of each cup. Place 3 slices of bananas on top of cookies. Spoon 1/4 cup pudding over bananas. Repeat layers once.

6. In a large bowl. beat egg whites until soft peaks form. Add cream of tartar to egg whites. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon meringue on top of pudding.

7. Bake for 8 to 10 minutes, or until meringue is lightly golden and cooked through. Serve immediately.

Birds Eye Roasted Red Potatoes and Green Beans Soup

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Birds Eye Steamfresh Chef's Favorites for giving me the chance to their delicious products. (Creamed Spinach, Primavera Vegetable Risotto, Mushroom and Green Bean Risotto, and Roasted Red Potatoes and Green Beans)

I realize that we're still in the grip of a summer heatwave, but I was craving soup. And not just any soup, my Hamburger Helper Soup. It's fast to mix together, but most importantly, it's delicious. I used the Birds Eye Steamfresh Chef's Favorites Roasted Red Potatoes and Green Beans.

In today's tough economy, you need to stretch that buck as far as you can. But that doesn't mean that you have to settle for a mediocre plate of whatever. Don't get me wrong, Hamburger Helper has been served to my family many a night after coming home tired from a long day at work. It's fast, cheap and easy. But when I tried this recipe as a soup-base, it immediately became the only way I prepared it. I think this recipe must have been on the back of the box. But it has been so many years I can't be sure. Trust me when I say this will be become one of your favorites.

These simple ingredients will quickly simmer into a fast hearty dinner.

Ingredients:
1 pound ground beef
1/2 cup onion, chopped
1 package Hamburger Helper Beef Pasta
5 cups water
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) can stewed tomatoes
1 package frozen Birds Eye Roasted Red Potatoes and Green Beans

Directions:
Cook and stir ground beef and onion in a Dutch oven until beef is brown; drain. Stir in sauce mix from Hamburger Helper package. Add water, bay leaf, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally for 10 minutes. Stir in vegetables and noodles; cover and cook about 10 minutes longer. Serves 5 to 6.

Super Moist Apple - Carrot Cake

I'm well aware that fall is a month away. But a person can dream, can't they? So let's pretend that a cool northern breeze is blowing through the trees. And autumn fruits that have spent the entire summer soaking up energy from soil and sun are waiting in local produce stands. This recipe calls for apples, nature's purest gift.

Ingredients for Cake:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans

Ingredients for Praline Icing:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted

Directions:
1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.

2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in apples, carrots and pecans.

3. Transfer half of the apple batter to a greased and floured 10-inch fluted tube pan; layer with cream cheese mixture and remaining apple batter.

4. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.

Adapted from Taste of Home.

Organic Bistro Bowls

Recently, I've been given the wonderful opportunity to try Organic Bistro Bowls. So off I went to my favorite store, Whole Foods. They had a wonderful selection and I chose Savory Turkey. I've been craving turkey. And this entree of grilled turkey in rosemary-shiitake mushroom sauce with crispy green beans and aromatic French green lentle-quinoa with walnuts and herbs, hit the spot.


At Organic Bistro, their passion is making delicious, bistro-style meals to enjoy anywhere. Their chefs have recreated their restaurant quality dishes using only the finest organic and natural ingredients. Each dish is carefully prepared using premium meats or seafood then balanced with organic vegetables, organic grains and premium seasonings. And it's also Gluten Free.

Balanced with the very finest sources of lean protein, fiber-rich whole grains, organically-grown vegetables and healthy fats, Organic Bistro’s Bowls come available in Sesame Ginger Wild Salmon, Asian Style Coconut Lemongrass, Thai Style Red Curry with Beef and Thai Style Yellow Curry with Chicken. Each variety features delicious ingredients such as sustainable seafood and organic quinoa, are gluten free, dairy free, GMO free, made with organic ingredients, free of artificial flavorings, and ready in 5-7 minutes.

Most Americans don’t eat enough Omega 3 fats. These are the essential fats–your body needs them and can’t make them–and must be in the foods we eat. Walnuts, wild salmon and flax meal are the best sources. The benefits? These fats are anti- inflammatory, heart healthy and neuroprotective–good for your brain.


Super-premium, real food ingredients are the beginning of each Organic Bistro meal.   Flavorful, colorful and nutrient-dense ingredients make up each recipe.  Selecting organic vegetables, whole grains, legumes, fruits and oils is the beginning.  We balance each meal with wild-caught, sustainable fish, lean poultry or natural beef.  Finishing with organic herbs, spices and nuts for flavor brings our ingredients together to become tasty meals.  Real foods, creatively combined make our meals delicious and healthful.

• Quinoa – a grain native to South America, we use it to provide whole grain gluten free goodness in many of our meals 
• Wild Alaskan Salmon - certified sustainable and rich in heart healthy Omega 3 fat; we only buy wild-caught salmon, never farmed.
• Extra-virgin olive oil –  We buy this key ingredient for health in small batches to ensure freshness.
• Cranberries – delicious dried cranberries add tartness and sweetness to our rice pilafs.  They are USDA certified organic.
• Natural Poultry - Our chicken and turkey meat is minimally processed and then roasted with a little water and sea salt. 
• Legumes - edamame, black beans, canellini beans, lentils, green beans and sugar snap peas are rich in protein and fiber 
• Ginger – we use pureed ginger in a few of our sauces and love the hot, sweet bite it adds.   
• Rice – our meals have many different varieties of this familiar whole grain.  All of our rice is USDA certified organic.
• Sundried tomatoes – these delicious additions to some of our meals, originate from Turkey.  The climate is just right for growing and drying tomatoes with lots of flavor.  These tomatoes are USDA certified organic from farm to our kitchen.
• Walnuts -  Their delicious flavor, healthy fats and fiber rich nutrition make walnuts a perfect addition to some of our pilafs.
• Matcha Green Tea - green tea originated in Japan where a centuries old process makes it into a fine powder that we can use in a dressing on our vegetables.

Chocolate Strawberry Baked Alaska

Mmmmm..... frozen ice-cream and cake is a perfect cool down from the relentless heat. And when you add a bruleed meringue it cranks up the presentation to adult sophistication.

A few notes:

1.You can form your ice cream cake in any mold you desire. Just make sure to line it with plastic wrap for easy removal. For this recipe I used 4 inch springform pans. If you use a springform pan you can skip the plastic wrap

2. Baked Alaska’s are generally covered in meringue all the way around and then either baked in the oven or bruleed.. I opted to only cover the top and use a kitchen torch to brulee the meringue and cover the sides with chocolate sprinkles.

3. If you decide to only cover the top use a kitchen torch otherwise you will have a hot mess in your oven.

4. If you are short on time you can always use boxed cake mix and store bought ice cream. That's what I did. I just wasn't feeling like spending a long time in the kitchen. Trust me, no one will be able to tell the difference. They will be too busy shoveling into their mouth.

Chocolate Cake
4 large eggs
2/3 cup of flour
¼ cup almond meal
2 ½ tablespoon unsweetened cocoa powder
½ cup sugar, plus tablespoon
1 tablespoon light brown sugar
Pinch of salt

INSTRUCTIONS:

1. Separate eggs, leaving yolks in one bowl and whites in another.

2. Combine flour, almond meal, unsweetened cocoa powder and light brown sugar. Set aside.

3. Add ½ cup of the sugar to the egg yolks and beat until lemon in color. Stir dry mixture from step 2.

4. Add salt to egg whites and beat until stiff peaks hold. Add remaining tablespoon and beat to combine.

5. Using a spatula gently fold whites into cocoa –yolk mixture until blended.

6. Spread batter evenly in pan and bake for 7-8 minutes.

Strawberry Ice Cream

Yields 1 ½ quarts

1 cup heavy cream

1 cup whole milk

2 vanilla beans split and seeds scraped out or 2 teaspoon of vanilla paste or extract
Pinch of salt

1/4, 1/2 cup granulated sugar

5 large egg yolks

1 pint (basket) organic strawberries

1 tablespoon of lemon juice

1 teaspoon of vanilla extract

INSTRUCTIONS:

1. Placed rinsed, hulled and chopped the strawberries in a bowl. Add the ¼ cup of sugar, lemon juice and vanilla extract and toss to mix. Place a piece of plastic wrap directly on surface of the mixture and transfer to the refrigerator for at least four hours or overnight.

2. In a medium saucepan add milk, sugar and a pinch of salt. Over medium-high heat, stirring occasionally warm the mixture until small bubbles begin to form on the edge. Remove from heat. Stir in scraped seeds and emptied vanilla bean. Let steep covered for an hour.

3. Create an ice bath by filling a large bowl with ice water. Place a smaller bowl inside. Pour half of cream mixture into small bowl. Place a strainer on top of bowl. Set aside.

4. Whisk egg yolks in a separate bowl. Set aside. Reheat other half of cream mixture until bubbles form on the edge. With one hand pour warmed mixture over egg yolks, use your other hand to constantly whisk eggs, so they do not curdle.

5. Pour mixture back into saucepan and cook over low heat, stirring constantly. Make sure to scrape the bottom with a rubber spatula as you do so. Continue to stir until mixture thickens and coats the back of a spoon and holds a line drawn through with your fingers, approximately 4-8 minutes or use an instant read thermometer and bring the mixture to 175-180 degrees F.

6. Once mixture achieves proper consistency or temperature, pour warmed mixture over the strainer into the cold mixture. Cool newly combined mixture over ice until it reaches 70 degrees F. Refrigerate until chill for at least 4hours.

7. Transfer mixture to your ice cream maker and follow the manufacturer’s instructions. Slowly add the strawberry mixture during the last 5 minutes of churning. Freeze when completed.

Meringue Frosting

4 large eggs (room temperature)
1/8 cream of tartar
1/3 cup sugar

INSTRUCTIONS:1. Beat eggs and cream tartar on medium speed until soft peaks form.
2. Slowly add sugar and beat on high. Meringue is ready for piping when stiff peaks form.

Assembly:

1. Prepare pan with plastic wrap if you are not using a springform pan.

2. Place one layer of cake on the bottom followed by a layer of ice cream. Repeat this step to desired cake height.

3. Using a tip to pipe or a icing spatula, spread meringue all around the cake to desired finish. Then brulee with a kitchen torch or use the oven and bake the cake at 475 degrees F for approximately 6-7 minutes or until meringue is golden brown. 


Adapted from Bakers Royale 

S’More Cupcakes

Are you ready for some serious cupcake munching? With just one bite, you will experience layer after layer of yum. Don't dilly dally..... jump right in and make this recipe.

S’More Cupcakes Recipe… (adapted from Bakerella and Hoosier Homemade)

Ingredients for Cupcake Batter:
1 1/2 cups flour, all-purpose is fine
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk, divided
2 eggs
2 teaspoons vanilla, divided
1/2 cup oil, divided
Large marshmallows, cut in half

Ingredients for Graham Cracker Crust:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ingredients for Marshmallow Cream Cheese Frosting:
1 Jar Marshmallow Fluff
1 (8 oz) block of Cream Cheese, softened
1 1/2 sticks Butter, softened
splash of vanilla

Directions:
1. Preheat oven to 350 degrees. Place cupcake liners in pan, set aside.

2. In a bowl, combine the flour, sugar, baking powder and baking soda, whisk until combined. Put mixture into a large (4 cup or large) measuring cup (I found it was easier this way) then divide mixture in half, place in 2 seperate bowls.

3. Add graham cracker crumbs to 1 mixture, and cocoa to the other mixture.

4. Then into each mixture, add 1/2 cup milk, 1/4 cup oil, 1 egg and 1 teaspoon vanilla. Mix well. You are going to have 2 seperate mixes, 1 with graham crackers and the other will be chocolate.

5. Spoon a small amount (about 1 tablespoon) of the graham cracker cake batter into the liner, just enough to cover the bottom.

6. Sprinkle with Graham Cracker Crust (recipe below), top with a half of a marshmallow. Spoon on chocolate batter, enough to cover the marshmallow completely. Sprinkle with a little more Graham Cracker Crust.

7. Bake for about 15 – 18 minutes.

Directions for Graham Cracker Crust:
1. Mix all ingredients well, and sprinkle on cupcakes.

Directions for Marshmallow Cream Cheese Frosting:
1. Beat the cream cheese and butter until fluffy, add marshmallow fluff and a splash of vanilla. Beat until well combined.

Pot Pie Makes A Comeback

Fillo Dough is ideal for more healthful, crispier pot pies

Comfort foods are in. Pot pies continue to be popular menu staples as well as homemade dishes that are perfect for family meals or entertaining at home. The classic dish is easy to serve and comes all wrapped up in an all-inclusive meal. Though pot pies are traditionally prepared with puff pastry, piecrust or homemade dough, substituting flaky Athens Fillo Dough preserves all the comfort but produces a more healthful pot pie.  Unlike piecrust and puff pastry, which are high in saturated fat and cholesterol, fillo dough is low in fat, is cholesterol- and trans fat-free. Like other prepared dough, fillo is available in the grocer’s freezer section. Layering fillo with cooking spray instead of butter can add different flavors, like butter and olive oil, while further reducing the fat content. In addition to health benefits, fillo can add visual appeal to pot pie dishes. For example, the flaky layers of fillo dough can cover the entire top of the pie, be cut into strips to create a lattice pattern or used as a full crust as the base and the top of the pie. With its light and flaky texture, fillo dough allows for the traditional taste of pot pie without the heaviness of traditional doughs. Whether creating full-size or individual pot pies, fillo complements many fillings.

For inspiration in the kitchen athensfoods.com provides recipes such as Phyllo Chicken Pot Pie with a creamy filling of chicken, carrots, peas, celery and onions. Vegetarian options can put a delicious spin on traditional pot pies like Baby Greens and Herbs Phyllo Pie, with a mix of greens and feta seasoned with basil, mint and oregano and Layered Vegetable Phyllo Bake, with a blend of vegetables such as zucchini and mushrooms. 
To create additional recipe variations, substitute chicken with hearty beef or lamb stew or a lighter seafood stew. Instead of a cream based filling, try a lighter broth or stock and thicken it with cornstarch to maintain the consistency. Keep in mind that the ingredient and flavor pairings can be limitless when preparing healthful homemade pot pies. 

About Athens Foods®
Athens® is the world's largest producer of fillo dough and fillo products, including convenient, pre-baked Mini Fillo Shells. With more than 50 years of experience perfecting fillo, Athens® is committed to continually creating new recipes, gourmet appetizers, handmade desserts and a full array of fillo delicacies. 

PHYLLO CHICKEN POT PIE

Ingredients
1 2 1/2 - pound chicken, cut into quarters
2 quarts water
1 tablespoon salt
2 cups carrots, medium diced
2 cups celery, medium diced
1/2 cup onions, chopped
1 cup fresh or frozen peas, thawed
3 tablespoons butter
3 tablespoons flour
2 cups reserved chicken broth
1 teaspoon chopped fresh basil
1 teaspoon salt
1 1/2 teaspoons ground black pepper
1/4 cup sour cream
20 sheets Athens® Fillo Dough (9" x 14"), thawed
1/4 cup butter, melted

Place chicken, water and salt into 4-quart soup pot. Bring to a boil over high heat, reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.

Simmer carrots in strained chicken broth until tender, remove and add to diced chicken. Repeat this procedure with onions and celery. In small saucepan, over medium heat, melt 3 tablespoons butter. Stir in flour, mix well, and cook for 1 minute. Then whisk in 2 cups of strained chicken broth. Bring to a boil, stirring constantly, and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.

In large bowl, place chicken, cooked vegetables, thawed peas, and chicken broth, mixing lightly. Season with basil, salt and pepper. Cool completely and stir in sour cream.

To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.

Note: You may also bake in 8 small ovenproof ramekin dishes or bowls. Follow the above instructions, overlapping the fillo and buttering them as you place into the individual dishes.

Yield: 8 servings

GENERAL FILLO DOUGH HANDLING DIRECTIONS 1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. 2. Carefully unroll fillo sheets onto a smooth, dry surface. 3. Cover fillo completely with plastic wrap, then a damp towel. 4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. 5. Microwave butter until melted. This will give you a lighter and flakier pastry. 6. Brush each layer of fillo with melted butter, margarine or oil. 7. To prevent edges from cracking, brush edges first and then work into center. 8. Be sure to brush the last layer of fillo with melted butter. 9. Fillings should be chilled and not excessively moist. 10. Fillo may be rolled and refrozen to store when not in use.