Tuesday, August 26, 2014
Peanut Butter Truffle Brownies & Long Distance Relationships
I have been exploring the whole "long distance relationship" thing for the last few months and I have to admit that I spent the first few months a little mopey. Ya know the whole,"oh woe is me, he is so far away...so lonely," stuff. However, over the last month or so I have decided I need to reshape that and celebrate the positive aspects of a long distance relationship...and let's just hope he doesn't kick my ass after reading this (love you xoxo).
So here is my top ten list as to the advantages associated with long distance relationships:
1. I don't have to share a bed....yup I can spread out like a starfish most nights.
2. I can sleep in sweats and wear my retainer...not going to wear sexy lingerie for Miss Kitty (that is really the name of my Persian nothing sexual, I swear)
3. I can have girls night without feeling guilty...sure he can hang out with the guys and wrestle too...no double standard
4. I can watch The Real Housewives of New Jersey every night if I want to because I don't have to share the TV
5. I don't have to shave my legs except for every 2 weeks if I don't want to...come on I grew up in Humboldt and hairy legs were trendy
6. I can drink wine and eat pickles for dinner...ok sure I do totally miss cooking for him...but some nights you just want to drink wine and eat pickles
7. I can be late without having to call or text someone and beg my apologies...Miss Kitty might be angry because she is starving, but really she can't tell time so we are good
8. I can leave my work clothes on the floor, a stack of cookbooks next to the bed and dirty dishes in the sink without offending anyone
9. I can be as grumpy as I want when I wake up in the morning because I don't have to lean over and kiss someone and say,"good morning," ok sure I kind of miss that too...but I am trying to be positive here
10. I can bake a batch of Peanut Butter Truffle Brownies and I don't have to share unless I want to
So now that I discussed the benefits of a long distance relationship let me just say that I am so over the moon excited to be flying to go see this man on Friday that I am counting the hours...however until Friday I am going to cook.
Let me just say Peanut Butter Truffle Brownies are definitely for those people who are in need of a sugar high and love decadent desserts. These brownies are rich and to be honest they are a little too sweet for my tastes, however they were a hit at work. The peanut butter layer is very intense!! However, if you are looking for an easy dessert to bring to a get-together or you are PMSing and need sweets or you are just the Worlds Biggest Fan of Reese's Peanut Butter Cups this dessert is for you.
So to begin with make a batch of boxed brownies...not the family size...lets not get crazy...just the 8x8 size. Follow the direction on the box and you will be good. Take the brownies out of the oven and cool.
Next make the peanut butter layer. This consists of peanut butter, powdered sugar, milk and butter. Put all of the ingredients in a mixer and blend. Once the brownies are cool, spread the layer of peanut butter mixture over the entire pan.
In a microwave, combine the chocolate chips and butter and microwave for about 30 seconds. Stir until smooth. Spread evenly over the peanut butter mixture.
And done!! I didn't say this was a hard recipe!! Yes, very easy and kind of unusual and it looks like it was a baking adventure. Love those kind of recipes! Pair this with a cold glass of milk...I know you are all surprised that I did not recommend a wine varietal...but some desserts just need milk and this is one of them.
Here is the actual recipe:
Ingredients
Brownie Base
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
Filling
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 1/3 cups powdered sugar
1 1/2 teaspoons milk
Topping
3/4 cup semisweet chocolate chips
3 tablespoons butter
Directions
1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
2.In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
3.In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Cheers!
So here is my top ten list as to the advantages associated with long distance relationships:
1. I don't have to share a bed....yup I can spread out like a starfish most nights.
2. I can sleep in sweats and wear my retainer...not going to wear sexy lingerie for Miss Kitty (that is really the name of my Persian nothing sexual, I swear)
3. I can have girls night without feeling guilty...sure he can hang out with the guys and wrestle too...no double standard
4. I can watch The Real Housewives of New Jersey every night if I want to because I don't have to share the TV
5. I don't have to shave my legs except for every 2 weeks if I don't want to...come on I grew up in Humboldt and hairy legs were trendy
6. I can drink wine and eat pickles for dinner...ok sure I do totally miss cooking for him...but some nights you just want to drink wine and eat pickles
7. I can be late without having to call or text someone and beg my apologies...Miss Kitty might be angry because she is starving, but really she can't tell time so we are good
8. I can leave my work clothes on the floor, a stack of cookbooks next to the bed and dirty dishes in the sink without offending anyone
9. I can be as grumpy as I want when I wake up in the morning because I don't have to lean over and kiss someone and say,"good morning," ok sure I kind of miss that too...but I am trying to be positive here
10. I can bake a batch of Peanut Butter Truffle Brownies and I don't have to share unless I want to
So now that I discussed the benefits of a long distance relationship let me just say that I am so over the moon excited to be flying to go see this man on Friday that I am counting the hours...however until Friday I am going to cook.
Let me just say Peanut Butter Truffle Brownies are definitely for those people who are in need of a sugar high and love decadent desserts. These brownies are rich and to be honest they are a little too sweet for my tastes, however they were a hit at work. The peanut butter layer is very intense!! However, if you are looking for an easy dessert to bring to a get-together or you are PMSing and need sweets or you are just the Worlds Biggest Fan of Reese's Peanut Butter Cups this dessert is for you.
So to begin with make a batch of boxed brownies...not the family size...lets not get crazy...just the 8x8 size. Follow the direction on the box and you will be good. Take the brownies out of the oven and cool.
Next make the peanut butter layer. This consists of peanut butter, powdered sugar, milk and butter. Put all of the ingredients in a mixer and blend. Once the brownies are cool, spread the layer of peanut butter mixture over the entire pan.
In a microwave, combine the chocolate chips and butter and microwave for about 30 seconds. Stir until smooth. Spread evenly over the peanut butter mixture.
And done!! I didn't say this was a hard recipe!! Yes, very easy and kind of unusual and it looks like it was a baking adventure. Love those kind of recipes! Pair this with a cold glass of milk...I know you are all surprised that I did not recommend a wine varietal...but some desserts just need milk and this is one of them.
Here is the actual recipe:
Ingredients
Brownie Base
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
Filling
1/3 cup butter, softened
1/3 cup creamy peanut butter
1 1/3 cups powdered sugar
1 1/2 teaspoons milk
Topping
3/4 cup semisweet chocolate chips
3 tablespoons butter
Directions
1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
2.In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
3.In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.
Monday, August 18, 2014
Just a Plain Ol Food Blog...Chicken Enchiladas
I haven't been writing a whole lot lately. This is partially due to a crazy schedule and partially because I couldn't think of a topic that I wanted to ramble about. And oh yeah I haven't been cooking a whole lot lately either. However, I realized tonight that I have a food and wine blog so I don't always have to have a "topic" or a "life lesson" in order to write. So tonight I am writing just a plain 'ol food blog...ya know the kind of blog that is about...well food.
The other night I made Chicken Enchiladas, courtesy of Food Network. Several years ago I tried their recipe for GREEN chicken enchiladas and I loved them. It is actually a recipe that I repeat...yup believe it or not I have made it on several occasions and here it is if you want to try it: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe.html
However, last week I tried their recipe that had a RED enchilada sauce and to be honest it did not disappoint. And now I am actually having an internal enchilada battle over which recipe I enjoyed more. This recipe is definitely a little on the lighter side and I love the acidity of the red sauce, but I do love the citrus and tart flavors that are captured in the green sauce recipe. Any which way if you make either of these enchilada recipes you will not be disappointed and if you are in a bind, just make both...they are both incredible leftover!!
To begin with saute the jalapeno, garlic, thyme and half the onion in olive oil. For some strange reason both of my grocery stores were out of jalapeno and so I used canned jalapeno and that worked fine. Cook until soft.
Add the chicken (make sure it is very thin otherwise it will not cook through), salt and water and bring to a boil. Cover and cook until the chicken is tender, approximately 6 minutes. Believer it or not that is actually enough time for the chicken to cook through. I was very impressed with how moist the chicken was!!
Remove the chicken and shred with a fork when cool. I scorched the hell out of my hands so seriously make sure it is cool or just don't touch it. Lesson learned!!
Take the chicken cooking liquid and add it to blender with the chopped tomatoes and allspice. I wasn't sure of the whole allspice thing, but it gave the sauce a nice herbal flavor and complimented the tomatoes.
Puree the mixture and remember to take the center piece out of the top of the blender so it doesn't include...take it from someone who knows hot liquid loves to explode all over your kitchen!!
Add the sauce mixture back to the pan and cook, adding in the olive oil, until slightly reduced. Pour the sauce into the baking dish.
Brush the corn tortillas with olive oil and place on a baking sheet. Bake in a 450 degree oven for 5 minutes. Top each tortilla with chicken and muenster cheese. For some reason I couldn't find a block of muenster cheese so I bought sliced and threw it into a food processor and that worked perfectly. Roll up the tortilla and arrange with the seam side down, spooning the sauce over the top of the enchiladas. Bake until the cheese melts.
Toss the parsley, cilantro, onion and salt in a bowl. Top the enchiladas with the herb mixture.
Here is the actual recipe:
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1 medium white onion, minced
1/2 pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
1/2 teaspoon ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped
Directions
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
I am not trying to brag here, but I was seriously happy with these enchiladas. They were easy, they were cheesy and they just downright made me happy. They had a lot of great flavor, they were guilt free and they were light and fresh tasting. Enjoy my friends and cheers!
 |
| Thank you to CS for making me this pot holder! |
The other night I made Chicken Enchiladas, courtesy of Food Network. Several years ago I tried their recipe for GREEN chicken enchiladas and I loved them. It is actually a recipe that I repeat...yup believe it or not I have made it on several occasions and here it is if you want to try it: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-cheese-enchiladas-recipe.html
However, last week I tried their recipe that had a RED enchilada sauce and to be honest it did not disappoint. And now I am actually having an internal enchilada battle over which recipe I enjoyed more. This recipe is definitely a little on the lighter side and I love the acidity of the red sauce, but I do love the citrus and tart flavors that are captured in the green sauce recipe. Any which way if you make either of these enchilada recipes you will not be disappointed and if you are in a bind, just make both...they are both incredible leftover!!
To begin with saute the jalapeno, garlic, thyme and half the onion in olive oil. For some strange reason both of my grocery stores were out of jalapeno and so I used canned jalapeno and that worked fine. Cook until soft.
Add the chicken (make sure it is very thin otherwise it will not cook through), salt and water and bring to a boil. Cover and cook until the chicken is tender, approximately 6 minutes. Believer it or not that is actually enough time for the chicken to cook through. I was very impressed with how moist the chicken was!!
Remove the chicken and shred with a fork when cool. I scorched the hell out of my hands so seriously make sure it is cool or just don't touch it. Lesson learned!!
Take the chicken cooking liquid and add it to blender with the chopped tomatoes and allspice. I wasn't sure of the whole allspice thing, but it gave the sauce a nice herbal flavor and complimented the tomatoes.
Puree the mixture and remember to take the center piece out of the top of the blender so it doesn't include...take it from someone who knows hot liquid loves to explode all over your kitchen!!
Add the sauce mixture back to the pan and cook, adding in the olive oil, until slightly reduced. Pour the sauce into the baking dish.
Brush the corn tortillas with olive oil and place on a baking sheet. Bake in a 450 degree oven for 5 minutes. Top each tortilla with chicken and muenster cheese. For some reason I couldn't find a block of muenster cheese so I bought sliced and threw it into a food processor and that worked perfectly. Roll up the tortilla and arrange with the seam side down, spooning the sauce over the top of the enchiladas. Bake until the cheese melts.
 |
| Yup I just had to add a little extra cheese |
Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1 medium white onion, minced
1/2 pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
1/2 teaspoon ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped
Directions
Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
I am not trying to brag here, but I was seriously happy with these enchiladas. They were easy, they were cheesy and they just downright made me happy. They had a lot of great flavor, they were guilt free and they were light and fresh tasting. Enjoy my friends and cheers!
Friday, August 1, 2014
The Simple Things...Like Strawberry Oatmeal Bars
I am pretty sure that my name and "simple" have never been used in the same sentence. There are a lot of words to describe me, but "simple" is not one of them. However, I do have to say that at times I really love the simple things in life. And as many of you know I love to bake, however if I ate everything I made I would be as big as a house...so I also love to bring it to work to share. Last week I made Strawberry Oatmeal Bars which were seriously one of the easiest recipes on the planet and they were a hit! I single handedly ruined one persons diet, received a marriage proposal, two requests for the recipe and several declarations of love. I call that a successful day!!
And all jokes aside these Strawberry Oatmeal Bars are too die for! They are buttery and nutty and fruity and chewy and messy and just a little slice of heaven. They are also the creation of one of my other favorite food bloggers-Pass the Sushi! Great recipes, easy to read and fun! Check her out!
So back to the recipe and also a recap of some of my favorite simple things. Simple Thing #1-Butter
I love butter! The taste of butter makes me want to squeal and the sight of butter makes me quiver with delight. For this recipe cut cold butter into 1/4" pieces.
Add the second half of the butter mixture over the jam. Yes, it will look a little bit like kitty litter, but I promise when it comes out of the oven it will not have the same appearance. Simple Thing #4-My Kitty...Miss Kitty is the cutest squished face cat on the planet!
Bake in a 350 degree oven for 30-40 minutes and voila!
Which leads me to Simple Thing #5-Food...food makes me happy...I love all food...I love cooking food...I love eating food...I love reading about food...I love talking about food...FOOD!!
Here is the actual recipe:
Ingredients
1 3/4 sticks unsalted butter, cold and cut into 1/4" pieces
1 1/2 cups flour
1 1/2 cup old fashioned oats
1 cup packed light brown sugar
1 teas baking powder
1/2 teas salt
One 10 to 12 oz jar strawberry preserves
Preparation
Line a 9 x 13 baking dish with parchment paper and grease and preheat the oven to 350 degrees F.
Meanwhile, mix the butter, flour, oats, brown sugar, baking powder, and salt together with your fingertips until crumbly.
Press half of the mixture into the prepared baking dish and cover with the strawberry preserves.
With your hands for small patties out of the remaining batter and press onto the strawberry preserves. Don't worry about perfection.
Bake for 30 to 40 minutes until top is golden and batter cooked through.
Cool completely before slicing and serving.
Cheers and Happy Friday!
And all jokes aside these Strawberry Oatmeal Bars are too die for! They are buttery and nutty and fruity and chewy and messy and just a little slice of heaven. They are also the creation of one of my other favorite food bloggers-Pass the Sushi! Great recipes, easy to read and fun! Check her out!
So back to the recipe and also a recap of some of my favorite simple things. Simple Thing #1-Butter
I love butter! The taste of butter makes me want to squeal and the sight of butter makes me quiver with delight. For this recipe cut cold butter into 1/4" pieces.
Add the butter to the flour, oatmeal, brown sugar, baking powder and salt. Which leads me to Simple Thing #2-Sand-well more specifically the beach. I love the beach, I love the ocean and I love sand. And this brown sugar reminded me of a mini-sand castle...don't ask...yes of course I was drinking wine while baking...hence my impressionistic interpretation of brown sugar.
Combine the mixture until it is crumbly in texture.
Press half of the butter mixture onto the bottom of a 9x13 pan that is lined with parchment paper and sprayed with cooking spray. This is a very important step because these bars are very chewy and without the parchment paper and spray you will look like a WWF wrestler trying to get these bars out of the pan. No judgment just a warning.
Spread the strawberry jam over the butter mixture. Be gentle because otherwise you will moosh (yes, that is a technical term) the jam into the butter/oat mixture and the outcome will not be pretty. And yes I know this picture is blurry, but you see Simple Thing #3-Wine...I love wine and since I was drinking wine while baking I also thought this picture was in focus at the time I took it...um yeah! But all joking aside wine is truly the nectar of the gods.
Add the second half of the butter mixture over the jam. Yes, it will look a little bit like kitty litter, but I promise when it comes out of the oven it will not have the same appearance. Simple Thing #4-My Kitty...Miss Kitty is the cutest squished face cat on the planet!
Bake in a 350 degree oven for 30-40 minutes and voila!
Which leads me to Simple Thing #5-Food...food makes me happy...I love all food...I love cooking food...I love eating food...I love reading about food...I love talking about food...FOOD!!
Here is the actual recipe:
Ingredients
1 3/4 sticks unsalted butter, cold and cut into 1/4" pieces
1 1/2 cups flour
1 1/2 cup old fashioned oats
1 cup packed light brown sugar
1 teas baking powder
1/2 teas salt
One 10 to 12 oz jar strawberry preserves
Preparation
Line a 9 x 13 baking dish with parchment paper and grease and preheat the oven to 350 degrees F.
Meanwhile, mix the butter, flour, oats, brown sugar, baking powder, and salt together with your fingertips until crumbly.
Press half of the mixture into the prepared baking dish and cover with the strawberry preserves.
With your hands for small patties out of the remaining batter and press onto the strawberry preserves. Don't worry about perfection.
Bake for 30 to 40 minutes until top is golden and batter cooked through.
Cool completely before slicing and serving.
Cheers and Happy Friday!
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