Pumpkin Roll Heaven

Pumpkin is undeniably a seasonal food. I delight in every moment I can enjoy it. To me the season for pumpkin continues as long as a blanket of snow covers the earth and Christmas has come.

Fall chilly air + spices + warm kitchens + baking = Pumpkin Roll Heaven. This is my favorite one for the Thanksgiving season.

And how can you not be grateful for this delish pumpkin roll?!?

Note: I doubled the pumpkin part, which makes 2 10X15 rolls, and kept the amount of icing the same as traditional recipes (which I think are too heavy on icing, if you like more icing, feel free to double the icing portion)

Pumpkin Roll (adapted from Libby Recipe)

• 6 eggs
• 1 3/4 cup white sugar
• 1 1/3 cup solid pack pumpkin puree
• 2 teaspoon lemon juice
• 1 3/4 cup all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• confectioners' sugar for dusting
• 1 (8 ounce) package cream cheese
• 4 tablespoons butter
• 1 1/4 cup confectioners' sugar
• 1-2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jellyroll pan.
2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan.
3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in saran wrap or parchment paper. Freeze overnight for easy slicing! Serve chilled; before slicing, dust with additional confectioners' sugar.

Baba Ghanoush - Eggplants here we come!

So my kind new neighbor has been renamed the "Fruit Capor." At mysterious times I will come home to a box or bag of fresh produce on my doorstep. It has happened a handful of times and it is always a delightful surprise to come home to fresh peaches, gala apples, sweet peppers, and even a few eggplants. The produce is all amazing because it is picked fresh from the tree and doesn't get picked too soon like the grocery store. All the fruit goes directly into my mouth with no need to cook, bake, or change chemistry in anyway.

But then there was the eggplants, oh what to do with the eggplants?

The first went into something I was familiar, eggplant parmesan, while my hubby went with the less exotic chicken parmesan for dinner weekend. Needless to say that was a success. But with the second eggplant I wanted to step out of my comfort zone and try something with a new flair. Immediately my mind went to the wonderful Sabra's Baba Ghanoush I had so many times after a trip to the market in NYC. If you aren't certain what Baba Ghanoush is, it is a middle eastern spread/dip that can be used like hummus. It is wonderful with pita, cucumber, fresh veggies, etc. Reminiscent to all the amazing middle eastern food I discovered and experienced I knew I was up for the challenge. Surprisingly the whole process took about 35 minutes start to finish (25 roasting the eggplant), I had all ingredients on hand (with a bit of improvising), and was delicious down to the last drop. So here we go Baba Ghanoush, no need to visit the middle east for your good style.

Baba Ghanoush

• 1 eggplant
• 2 tablespoons lemon juice
• 2 tablespoons tahini (or extra sesame seeds and olive oil)
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 clove garlic, minced (or 1 tsp minced garlic or garlic powder)
• salt and pepper to taste

1. Preheat oven to 400 degrees. Prick eggplant with fork all around to allow steam to come out. Roast 20-25 minutes depending on size of eggplant. Eggplant will be slightly shriveling and soft when ready.

2. Run eggplant under cold water for about 1 minute. Peel skin from eggplant.

3. Combine eggplant, lemon juice, tahini, olive oil, sesame seeds, and garlic in food processor. Process until pureed, add salt and pepper to taste.

***Note, I did not have any tahini on hand so I substituted more oil and sesame seeds and it worked out just fine!

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Chai Pudding (GF & Vegan)

Ever since I met Cardamom, I knew there was something special. Something I couldn't resist. Try as I may, I couldn't get enough. I began making Cardamom cookies, Cardamom bread, I would even sneak it into my hot chocolate for extra flair. Little did I know that Cardamom was the amazing spice that made Chai what it is. Cardamom is the heart and soul of Chai. No wonder I love Chai flavor. I have had a hard time with Chai given that I don't like the caffeine associated in most of the prepared mixes, so I was absolutely SPICE STRUCK when I found out I could make my own blend! Granted the true Chai blend involves a bit more refinement (Allspice, black pepper, star anise, etc). However with these base ingredients you are on your way:

Chai Spice Blend:

1 tbsp Cardamom

1 1/2 tsp Cinnamon

1/4 tsp Cloves

1/2 tsp Ginger

Again if you happen to have Allspice and black pepper add 1/4 tsp each as well for kick!

What to do with this new blend? The options really are endless, add to a quick bread like pumpkin or banana. (And by the way, word on the street is canned pumpkin is back in the stores! Who hoo! Pumpkin is going to save the holidays after all!)

There are times when I crave creaminess, and the texture of pudding fits the bill like nothing else! However I have a strong disdain for snack pack puddings, overly sweet pudding mixes, mixes with high fructose corn syrup, and if I am feeling lactose intolerant, puddings with milk. So this little number offers all the creaminess of pudding without all the extra sugar, artificial flavor, and milk. Oh and I seriously promise it is just as easy to make as the packages (and cheaper)! If you are really feeling like you need the milk, go for it, I won't stop you! Also get creative with add-ins for texture (rice, raisins, almonds).

Chai Pudding

Mix dry ingredients in saucepan:

4 1/2 tbsp corn starch or tapioca flour

1/4 cup turbinado sugar (or regular is fine)

1/8 tsp salt

2 tsp Chai Spice blend (see above)

Over medium heat add 3 cups Soy milk (or regular). Whisk continuously for about 3-4 minutes until the mixture bubbles and thickens. Remove from heat and cool to taste.

Enjoy!

Gluten Free Zucchini Chocolate Chip Bread

I have not been blogging very much this whole summer, and I suppose there are a couple big reasons why:

1. Summer is vacation time, and we have been traveling rather than nesting.

2. Pregnancy has helped me develop a less than favorable relationship with food at times, and I don't want to blog about what just came back up (you ladies know what I mean).

3. Our refrigerator has been ON AND OFF in working like a functional fridge for 2 months now: 2 weeks on, 1 week off, 2 weeks on, 1 week off. With such a temperament I dare not purchase any perishables in need of refrigeration. (I have considered the raw food diet, who needs a fridge anyway.)

So with a less than favorable appetite, little food in the house, and a few weeks on the road, I have baked only zucchini bread as it seems a small thing to honor these ginormous garden triumphs. If anything else was successful in the garden this year, I would probably blog about that too, but wait, it wasn't. Unless you count the pumpkins, they are still growing.

So Zucchini bread seems like the most nutritious bread one could ever eat, I mean with all that green stuff in there. I am proud to say my recipe is gluten free, lower in sugar and fats than most. But it is incredibly moist, thank you Zucchini, and the taste is heavenly, so now is the time to bake it! If you aren't ready for such an endeavor, you can shred/puree the zucchini and freeze it for later (that is if your freezer works).

GF Chocolate Chip Zucchini Bread

In a bowl mix together the following dry ingredients:

2 1/2 cups brown rice flour (or half and half with white rice flour)

3/4 cup tapioca flour

2 tsp xantham gum

1 tbsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp cloves

2 tsp sea salt

In stand mixer, mix wet ingredients:

1/2 cup oil (I like canola)

1 1/2 cups sugar

2 tsp vanilla extract

3 eggs

2 1/3 cups finely shredded zucchini

1 - 1 1/2 cups chocolate chips (to your liking)

After mixing wet ingredients, add dry ingredients 1/2 cup at a time, mixing until blended. Add chocolate chips last. Grease two 8 X 4 or 9 X 5 pans, and bake at 350 degrees for 40 minutes. At 40 minutes check the center with fork or toothpick to check for doneness. The outer layer will appear slightly darker than regular non gluten free bread (if you don't like that then add foil cover last 20 min of baking).

Smell, taste, savor!

Curried Zucchini Soup

Our garden this year, like most, has not had the best year! Between the springs late frosts, high summer temperatures, lots of wind, and no rain, these guys have been through a lot! We did all our garden from seed this year, the peas and tomatoes have suffered the most.

Lucky for us not all is lost! Over half our seeds were zucchini, and despite the less than favorable conditions they have proved hearty and healthy as ever! We planted lots of Zucchini after last years success of the Zucchini Chocolate Chip Cookies! Connie's Cookies sold out of them at Farmers Market every week! And of course you can't find any zucchini better than the ones home grown in our garden!
The abundance of the zucchini has exceeded what we originally thought, in fact, it has been so plentiful, it has exceeded my cookies needs (and I bake a LOT), eating plain and sauteed, and giving away to neighbors. The wonderful thing about zucchini is you can puree it and then freeze for later. This afternoon I decided to puree and freeze, as I was doing so, I had a great idea for Zucchini soup. The light bulb went off, and I just couldn't help myself. I knew I had some green curry paste and coconut milk, and I was dying to know how this would work out! Well, it was a raving success after all, of course I don't think there is anything I don't love with curry powder! So here is some Thai inspired soup. It is great on its own as a side, or you can hearty it up with rice and grains for more of a main meal! It's packed with Zucchini vitamins and makes me feel healthier just dreaming about it!

So here is to the zucchini abundance this year, this ones for you tough Zucchini!

Curried Zucchini Soup

2 large zucchini's (pureed)
1 cup chicken broth
1 tbsp green curry paste (or 2 tbsp if you like it spicier)
1 tbsp lime juice (or juice of 1 lime)
1 tbsp fish sauce OR soy sauce
1 can (13.5 oz) lite coconut milk

1. Heat the pureed zucchini's, chicken broth, and green curry paste over low covered, about 20-30 minutes (until zucchini is soft and tender).
2. Add lime juice, fish sauce (or you can substitute soy sauce), and coconut milk. Let simmer for 5 minutes until thoroughly heated.

Enjoy!

Whoopie what?!?

Whoopie Mint Pies

I don't know what the Pie has gotten into me. Like I said, I have never been so fascinated with Pies in all my bakinghood. So technically, this isn't a pie. But it sure has the Pie word glaring in our face. I suppose the light texture of the cookie portion resembles more of a cake in taste and texture, and the frosting, can go on just about any baked goods. The beauty of these little suckers, is the soft moistness of a cupcake, and the frosting in the center that can be tailored to any flavor and color.

On the first round, I stuck to a standard center, white, vanilla, you know what I mean. On the next go around, I wised up to the mint extract and green food coloring, to call them Whoopie Mint Pies.

Delish.

Get creative with the extracts if you want another flavor, I considered orange and lemon as well. And relatively easy for a sunday evening. This recipe make about 10 average size pies, so if you have a crowd double the recipe.

Whoopie Mint Pies

1 cup AP Flour

1/4 cup cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk (or sub Milk)

1/2 tsp vanilla

1/4 cup butter

1/2 cup brown sugar

1 egg

1. Mix dry ingredients and set aside.

2. Beat butter and brown sugar together in mixer on medium until fluffy (3-5 min's). Add egg and mixed until combined. Alternate adding dry mixture and milk and mixed until well combined, add vanilla.

3. Use baking sheets with parchment paper or buttered. Scoop about 1 1/2 tbsps of mixture (depending on the size you like them) onto baking sheets. Bake at 350 degrees for 9-13 minutes (depending on size). Top should be springy.

Filling:

1 egg white

Beat on high until soft foam peaks. Then

Beat the below together in a separate bowl.

2 tbsp's flour or 1 tbsp corn starch

1/4 cup butter

1 1/2 cup's powdered sugar

1/4 tsp vanilla

Gently fold in beat egg white.

Cool the frosting in the refrigerator, and then fill cookies once they have cooled!

Root Beer Float Pie

I know, I know, you didn't even know I made pies. Well, the truth is, I don't. I am a sucker for cookies and ice cream, and for some reason pies have never captured my attention.

Until today.

I was once again researching one of the best Pie places in the US, Norske Nook. I haven't yet been there, but from all the reviews I have heard, I plan to make the drive down to WI next time I am visiting my sister in the twin cities. From what my friends have told me the meringue on the lemon meringue is so high you can bury your face in it. Some day, some day...

While looking over their website, http://www.norskenook.com/, I came across some pictures to validate the rumors. Some day, however, the meringue will be right before my eyes. While scanning the flavors I came across one called Root Beer Float. Could it be, a Root Beer Float Pie? With no picture, I could only dream of how one could replicate such a concoction. Was it a frozen RB Ice Cream Pie? a custard? Was it frothy on top in a chilled cup?

I had to get to the bottom of this, literally. So I consulted the trusted internet for some Root Beer Pie Recipes. I found two that seemed like keepers. In the last two weeks I have tried them both. The first one was made with Vanilla Pudding, and Root Beer Soda, but no extract. We invited some favorite friends, and it was a winner on all accounts. However, I in my perfectionist baking syndrome, found the RB flavor to be too weak, and the Vanilla too strong from the pudding. I found another recipe that mimicked the pudding consistency with Corn Starch, but allowed for RB Extract to strengthen the flavor. Then some whip cream on top, and its a delightful floating keeper.

This one is know becoming a husband requested and oh so easy to make! My husband even went out after I made it the first time and bought root beer barrel candy's to adorn the top for the next pie! So try it this summer, and float away on a Root Beer Cloud.

Root Beer Float Pie

1 Graham Cracker Crust

4-5 tbsp corn starch

3/4 cup sugar

2 tbsp's melted butter

1 1/4 cups half and half

1 cup Root Beer soda

2-3 tsp Root Beer extract

1 tsp vanilla extract

1 tub of whipped topping

1. I like to make my own graham cracker crust, if you are the same, take about 18 crackers mashed, and mix with a few tbsp's of sugar (depending on how sweet you like it) and 1/4 cup melted butter. I don't use any sugar, because I use the Cinnamon-Sugar Grahams that already have a nice sprinkling of sugar. When you mix the butter in, if it isn't sticking together, add a tsp or two of water. Press evenly into pie dish, and bake at 350 for 5-7 minutes until bubbly.

2. Mix corn starch and sugar together. Mix milk, soda, and melted butter together while they are still cold (otherwise corn starch will not mix evenly, I always learn this the hard way). Then heat the mixture over medium heat stirring constantly. It will take a few minutes of patiently stirring, wondering if you have wasted money on ingredients, but I promise about 4-5 minutes of stirring, and it will magically thicken right before your eyes. I think our generation is so used to instant pudding, we forgot how the cook and serve pudding works (in fact its almost impossible to find at the store any more).

3. Mix in RB and Vanilla Extract. You add this at the end so the heat does not cook the flavor out. How much RB extract you add depends on your taste, I went for 2 tsps the first time, but I think I might do 3 next time, I like a strong flavor, and it depends on the quality/strength of the extract.

4. Pour the mixture into a cooled crust, and refrigerate until set at least 3 hours. The whipped topping can be added as it is, or if you want another kick of RB flavor, add a 1/2 tsp of RB extract to the whipped topping first, and then add to pie. Garnish with crushed Root Beer Barrels.

5. Eat!

Festive Pork Roast

All hail to meat! Since Micah and I have gotten married, I have never prepared and ate as much meat as I have in my entire life, seriously! I grew up in a family that considered Tuna Casserole with one can of tuna for a family of 8 to be a meat centered meal. Occasionally mom whipped out a meatloaf or chicken thighs, but again it was occasional, and she had 7 girls that didn't care much for the extra cost and effort! The meat change in my life came from marrying a man who's only meatless meals are Mac n' Cheese and a cheese burrito. He doesn't eat beans, wont even touch one, and I think that tofu seems like only a scary white blob to him. Every once in a while we have an omelet for dinner but even then it seems he would like ham or bacon to accompany it. For him a full belly means lots of meat to fill it!

In the beginning of our marriage I felt bothered and worried about this looming meat filled meals ahead of us, that I, a meat cooking novice, would have to cook. I also felt the desire to cook a wonderful meal for my new husband. Then the reality set in. It turns out that the crock pot has become one of my best friends, especially on Sundays and busier days. Then I realized that once warm weather hits he prefers most of his meat grilled, which means, yes he gets to cook the meat, and for the summer I am off the hook with only the side dishes to make. So it isn't so bad after all, and my husband has opened me up to the joys of fine tasting, fine cooked meats that I may never have discovered.

I love to purchase a small pork tenderloin when it's on sale and quick cook it in the skillet with a sweet sauce. This week I tried a Pork Loin Center Roast for the first time, so I trust crock pot to take care of it! I cooked it on the high setting for 4 hours do to shorter time to prepare, but this thing nearly fell apart it was so moist. Micah loved it and so did I. It seems as though pork is always best accompanied with something sweet, so here goes!

Festive Pork Roast

1 3lb Pork Loin Center Roast (or 1 1/2 lb for 2-3 people)

3/4 cup cranberry juice

3 tbsp brown sugar

2 tbsp ketchup

2 tbsp apple cider vinegar (or whatever vinegar you have on hand)

2 tsp soy sauce

2 tsp oil

1 tsp curry paste (i like green thai kitchen curry paste)

1 tsp crushed garlic

2 tsp fresh oregano (optional, I just had on hand and wanted to try it out!)

1/2 tsp ginger

1/2 tsp black pepper

2 tbsp cold water

1 tsp cornstarch

Mix all the above ingredients except the roast, cold water and cornstarch. Place the roast in the crock pot with strings on and fat on top, vegetables surrounding the meat is optional (I like carrots). Pour the liquid mixture over the roast making sure roast is well covered and their is enough liquid to cover the vegetables. Cook on high for 4-5 hours or low 8-10 hours.

I always opt for the low setting if I began the process early enough, the slower you go the more tender the meat in the end!

Happy Crock Potting to you!

Dinner out for 2 under $20

Everyones life is better for a little eating out of the home from time to time. While its true that nothing is as good as homemade, I believe that venturing out to eat opens our world to a host of new tastes we may never experience otherwise. Eating out has always been an opportunity to discover tastes of other origins that are not readily made in my American home. I have discovered a love of Indian, Mexican, Nepali, South African, Japanese, Chinese, Italian, Caribbean, German, Argentine, Spanish, Peruvian, French, Greek, Ethiopian, Dominican, Vietnamese, and Thai foods. It has broadened my scope into the world of vegetarian, vegan, organic, raw, macrobiotic and various types of food preparation. Oh, how my life is one worth living because of what my taste buds have experienced!!!

I must give proper credit to the source of most of my amazing food experiences, living in MANHATTAN for 3 years! Surely, if I had been writing this blog at that time I would have had a new post at least weekly of a fabulous new cuisine I had discovered, not to mention desserts! Among my absolute favorites for those that visit the city anytime soon, you must try:

Hampton Chutney Company, Dosas, South Indian

Souen Macrobitic, Macrobiotic, Asian and Vegan

Saigon Grill, Vietnamese

Zoma's, Ethiopian

Malecon, Dominican

Crepes on Columbus, French, American

The Hummus Place, Middle Eastern

Kashkaval, Cheese bar, fondue, mediterranean

There are so many more, and that is partly the intrigue of the city, it is overflowing in amazing food. And amazing food does not have to be expensive, most all the restaurants above range from $7-13 a person, some do not require a tip. For the best food on earth please visit NYC at one point in your life. And if you could honor one request in honor of the food Gods, please, please, please venture out of Times Square for your dining! Do your homework on a restaurant you have always wanted to try, utilize review websites like yelp.com. Be adventurous and willing to travel off the beaten path. Restaurants in NYC that are in the thick of Times Square and Theater District are generally overpriced and under quality given the hoards of tourism in that section. Ok, so now I will get off my NYC soapbox, and come back to my present situation: Bountiful, UT.

I have yet to find quality sushi, a dosa, or Vietnamese restaurant that exists in Bountiful. While the population is a bit more homogenous they don't veer away much from the norm of traditional american dining. We can travel a bit to SLC for more international options, however given our often late night hunger and procrastination of a dinner out decision often leads us to a Bountiful option given the close proximity. The vast majority of restaurants in Bountiful are chains, that said after some trial and error we have found 2 NON CHAIN RESTAURANT IN BOUNTIFUL, UT we trust and love! They both offer a mom and pop feel, stellar service, consistent food, the right price, international taste, and most important within 2 miles of our house!

Every time we walk out is is just barely over or under $20 WITH A TIP, and drastically less for lunch. Sometimes if we aren't as hungry, have a coupon we walk out for about $17, a great feeling for a dinner out.

So what 2 restaurants do it for us in Bountiful:

Joy Luck Restaurant

566 W 1350 S, Woods Cross

http://joyluckwc.joyluckfoods.com/

The best lunch value in town next to Vito's: they feature their lunch special for only $5.00, that's right $5.00, you get an eggroll, silver wrapped chicken or cheese wonton, and a soup or salad with the entree of choice. While the entree is smaller than dinner it is the perfect amount, and a screaming deal. The dinner menu is about $8.25 for the entree only, but more than enough food, and awesome if we have their $5 off $15 coupon they frequently send in mailers. With the coupon we walk out for $16 with a tip!

Amongst my favorite dishes: Sa Te (chicken or beef), General T'sao's Chicken, Mango Chicken, Tangerine Chicken, Almond Chicken, Moo Shu. So if you can't tell they do the Sweet really well of Chinese cooking (or perhaps I just love the sweet stuff!)

El Matador

606 S. Main Street

http://elmatadorbountiful.com/

Ok, so I have to be honest, it might have been love at first visit because Micah took us here on my first trip to visit him in Bountiful during our courtship. I will be honest, the food is a bit on the Americana side, and not the greatest tortillas, but they do a few things better than other Mexican. First, the WARM SALSA with CHEESE. I know it sounds crazy and richly american, but something about it is addictive. The cheese used to always come, now you have to order it, but so worth it. It is finely shredded so it melts right into the salsa.

My favorite dishes include:

Chile Verde Bowl, holy crap, only $5.69 and a huge bowl of slow simmered pork with tortillas to enjoy, this will fill you up quick.

Guac or Chicken Tostada, $6.49, a little bit of everything you want when eating mexican but not too much food you feel sick.

My husband loves the Cheese Burrito Smothered, basically a flour tortilla with tons of cheese, enchilada sauce, and more cheese on top. Nothing makes him happier with a coke right along side it.

So that's it, food in Bountiful is simple, but we keep to our favorites, and we are never disappointed. Happy dining to you!

Carrot Cake with Cream Cheese Frosting

Truly, I had no idea how much I liked carrot cake until I rediscovered it when my dear friend Ashley brought some over as a pre-birthday cake last month. What a moist delight of goodness, and it is even better in small slivers frozen. I have fond memories of my mothers carrot cake she always made from scratch and finely shredded the carrots. This is the key to a fine cake in my opinion, finely shredded carrots, it takes more time but then they don't all sink to the bottom. I like to spice mine up a bit with cinnamon and ginger, because I love it! The best part of carrot cake has never been the nuts or raisins so I left them out of this version. I simply kept with the simplicity of the carrots to moisten the cake, no pineapples, sorry. And we all know what puts this cake over the top is homemade cream cheese frosting! My recipe is half size of what you would typically find because I chose to make a single layer in a 9x9 pan, a better size for us, and no need to frost sides and middles.

So in honor of carrots as more than just a side dish or on a salad, here goes!

Carrot Cake with Cream Cheese Frosting

1 cup flour

1/2 cup white sugar

1/2 cup brown sugar (you can use all white if you are out of brown)

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

Mix above ingredients together in a bowl and set aside.

2 eggs

1/2 cup canola or vegetable oil

2 cups finely shredded carrots

1 tsp vanilla extract

Beat eggs, then add in oil, carrots, and vanilla extract. Once well blended add in dry ingredients in the bowl.

Pour into a 9X9 glass pan and bake in preheated oven at 350 degrees for 30-35 minutes. Check for doneness with a toothpick coming out of center clean. Let cool completely.

Frosting:

1/4 cup butter

4 oz. cream cheese

1 tsp vanilla

2-3 cups of confectionary sugar

Mix above until smooth. Frost the cake when cooled!

Buen Provecho!

Peanut Butter and Fudge Cake

So if you haven't already been able to tell, Peanut Butter is one of my favorite ingredients, especially in baking. I find challenge in pairing with just about anything that seems fit. From the largest homemade Nutter Butter cookie from Bouchon Bakery in NYC, I haven't given up on replicating my own PB delights. A cake seemed less done in the PB world, and a bit of a challenge given the texture and moisture expected in a cake. I researched recipes and created my own that works for higher altitude (I am about 4500 ft). I have several friends that tell me they don't need to change recipes for the higher altitude here, but I swear after living in NYC at sea level it is an absolute must for success! Typically I increase the flour slightly, or decrease the sugar, but then add an extra egg for moisture. Another trick is to bake at 20 degrees lower and add a few minutes if you do not alter the recipe.

Well on to PB Cake heaven, I cheated and used Fudge frosting, from Pillsbury, I suppose I could have made it on my own, but after running a marathon on Saturday it just didn't seem necessary to go the extra mile, hehe!

1 1/4 cup flour (use AP, or Pastry Flour if you have it)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Mix together and set aside.

Combine wet ingredients in a mixer, adding the egg last.

3/4 cup sugar

2 tbsp molasses

1/3 cup butter

1/2 cup Peanut Butter

1 tsp vanilla extract

1/3 cup buttermilk (you can use milk and 1 tsp lemon)

1/3 cup hot water

1 egg

After mixed evenly, add in dry ingredients until combined. Optional is to add a 1/4 cup PB Chips and Semi Sweet Chips, but I found this make a sweet cake too sweet for my taste buds.

This was a sweet post marathon smashing success!

Enjoy!