Peanut Butter S'mores

We just got back from vacation this week.  We spent some time on the beach in Crescent City, a day in the redwoods at Jedediah Smith State Park, and an afternoon at Lake Siskiyou.  Of course, we had to have s'mores everywhere we went!  But we make s'mores a little different than most people.  I like to kick it up about 10 notches by adding peanut butter!!  Soooooo goooood!  You can also use different chocolate.  I suggest dark chocolate!

Kicked Up S'mores

Graham crackers

Peanut butter

Chocolate

Marshmallows, store-bought or homemade

Spread one graham cracker with peanut butter.  Place chocolate on top.  Set aside.

Toast a marshmallow over a fire or BBQ.

I prefer mine more toasted, but this one was for Keanna.

Place hot marshmallow on chocolate and place second cracker on top.

Perfection!

Enjoy!

Cake Series: Chocolate Peanut Butter Ganache

I made a dessert for Easter that was topped with ganache made with a combination of chocolate chips and peanut butter chips.  Brilliant!  Why didn't I think of that?!  Ganache, in and of itself, is so delicious, but then add peanut butter and you've got something that is out-of-this-world delicious!  I had recently made cupcakes for my husband to take to work and wanted to top them with whipped ganache.  But then I thought, why settle for that when I can top them with peanut butter ganache?  The cupcakes were chocolate and peanut butter anyway, so it fit perfectly.  The problem was that I didn't have any peanut butter chips and, to be honest, I really don't ever buy them, because they're expensive. So I decided to experiment a little bit and used peanut butter instead of peanut butter chips, and it worked!  Now, I will say that it didn't have a super strong peanut butter flavor, but it was definitely there nonetheless.

Chocolate Peanut Butter Ganache
8 oz. chocolate (I use chocolate chips)
3/4 cup heavy whipping cream
1/4 to 1/3 cup creamy peanut butter


In a medium bowl, add chocolate chips and peanut butter.  

Warm the cream in the microwave to a simmer.   Pour warm cream over chocolate chips and stir until the chocolate chips and peanut butter have melted and the mixture is smooth.  I somehow neglected to realize that my chocolate chips had just come out of the refrigerator and wouldn't melt, so I just threw the mixture into the microwave for a few seconds.  If your chocolate isn't melting all the way, you can do the same.  (Sumiko mentioned that she also microwaves the chocolate chips (and peanut butter) a little bit before adding the cream.)  At this point, you can either pour it over a cake as a glaze, or you can let it cool a while and spread it as frosting.  You can also wait until it's completely cool and then whip it with a mixer.  The ganache can be used as a frosting or a filling.

Unwhipped ganache

Whipped ganache, swirled with peanut butter filling.  Sorry for the poor picture quality.

Homemade Marshmallows (plus a Valentine's breakfast idea)

I'm not a fan of marshmallows.  Well, that is unless they're melted and inside of a s'more...but only if the s'more's made with dark chocolate.  Ok, so I'm realizing I'm a bit of a chocolate snob, but really, dark is the only kind of chocolate that's worth eating.  Anyway, as I was saying, I'm not a fan of marshmallows.  That is, until I discovered homemade marshmallows.  Mmmm...these things take marshmallows to a whole new level.  They're not dry and hard like the store-bought variety.  It's really hard to describe; you'll just have to try them for yourself!  I have to thank Alton Brown for this recipe (and you'll want to thank him too after you try these!).

As I was brainstorming what I could give my neighbors for Valentine's Day this year, homemade marshmallows came to mind.  I like to do something different than the typical cookie when I have the time. Anyway, I was thinking it might be strange to just give marshmallows, so I was trying to think of a way to make it work.  Then it hit me.  I could make pink marshmallows, cut them into heart shapes, and give them with hot chocolate mix!  If I had a little extra time to plan, I would have gone in search of some cheap Valentine's mugs to put the marshmallows and hot chocolate mix in, but I didn't, so I had to make what I had work.

Marshmallows
3 packages unflavored gelatin
1 cup ice cold water, divided
12 oz granulated sugar (this was just over 1 1/2 cups for me)
1 cup light corn syrup
1/4 tsp kosher salt
1 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch
Nonstick spray

In the bowl of a mixer fitted with the wisk attachment, add the gelatin and 1/2 cup of the cold water.  Set aside.

The gelatin and cold water after it had ben sitting for a couple minutes.

In a small saucepan over medium-high heat, combine granulated sugar, corn syrup, and salt.  Cover and let cook for 4 to 5 minutes.  Remove lid and continue cooking, without stirring, until it reaches 240 degrees.  Once it reaches this temperature, immediately remove it from the heat.

Turn the mixer on low and slowly pour the sugar mixture down the side of the bowl into the gelatin mixture.  Once all of the sugar mixture has been added, increase the speed to high and beat until the mixture is thick and lukewarm, about 12-15 minutes.  Add vanilla during the last minute of whipping.  For my special Valentine's treats, also add red food coloring during this time.

While the mixture is whipping, prepare your pan.  Take a metal 9 x 13 pan and spray it with nonstick spray.  Mix powdered sugar and corn starch; put some into the greased pan.  Shake the pan around to coat the bottom and sides with the powdered sugar mixture.  Return the excess powdered sugar to the bowl for later use.  I ended up using two pans because my heart cookie cutter was bigger than I would have liked it to be.  However, I figured it would still work but because my cookie cutter was on the bigger side, I didn't want them to be too thick.  Hence I divided mine between two pans.

Pour marshmallow mixture in prepared pan(s).  Use some self control and try not to eat all of the marshmallow creme now.  Use a well-oiled rubber spatula to spread it evenly in your pan(s).  Dust the top of the marshmallows with your powdered sugar mixture.  Allow to sit, uncovered, for at least 4 hours or up to overnight.  Turn marshmallows out onto a cookie sheet.  You may need to use your hands to help pull them out of the pan.

For regular marshmallows, dust a pizza cutter with your powdered sugar mixture and cut into 1-inch marshmallows.  For the Valentine's Day marshmallows, take a heart cookie cutter (not too big if you want it to fit into a mug with hot chocolate), dust it with the powdered sugar mixture, and cut out the hearts.  When the hearts (or regular marshmallow cubes) have been cut out, make sure all sides are coated with your powdered sugar mixture so that they don't stick together.  You can store these in an airtight container for up to three weeks.  For instructions on how to make miniature marshmallows, click here.

Ready to sit for at least 4 hours. (sorry for the lack of white balance on this photo)

The gifts we took to our neighbors.

For extra yummy marshmallows, you can dip them in melted chocolate.  Yum!  I've even been known to dip them in chocolate, then roll them in graham crackers for a sort of s'mores marshmallow.

And if you're in need of a Valentine's breakfast idea, here's a pretty simple one.  In October, Sumiko wrote about eggs in a hole and talked about making fun shapes for the hole.  This is such an easy breakfast to make on Valentine's Day by using a heart shaped cookie cutter!  Also, in order to make the shape a little more distinguishable (Sumiko outlined hers in ketchup), I first cut out the heart, buttered both sides of the outer part of the bread and toasted one side in my frying pan.  Once it was nicely toasted, I flipped it over, then added the egg and broke the yolk.  Once the egg was cooked well on that side, instead of flipping it over, I stuck it in a preheated 350 degree oven and left it in there until the egg was cooked through.  Easy peasy!

Peppermint Brownies

Yeah, Christmas is over and we should be posting a bunch of healthy undo-the-Christmas-feast recipes.  But we (Sumiko and family) still have one more Christmas to celebrate.  Both my and Kimiko’s family celebrated with our parents.  Today, we are celebrating with Robbie’s family.  We’re basically doing Christmas over again:  big breakfast, presents, big dinner, multiple desserts.  But this one will be easier as we’ll eat the leftovers from Sunday’s dinner (see them menu here).

There will be a few differences from the meal we ate with my family.  Breakfast casserole instead of our traditional cinnamon rolls, sautéed fresh green beans in place of green bean casserole, and mashed potatoes in lieu of couscous.  As for the desserts, we will still have pecan pie and ice cream, but will also have the choice of peppermint brownies!

If your family is like mine, you always end up with a bunch of candy canes after Christmas.  About Valentine’s Day, I get tired of seeing them in the pantry and throw them away.  This year I decided to put them to good use.  So far I’ve made a batch of peppermint brownies and want to try to make a peppermint hot chocolate mix with the rest.

The easiest way to break the candy canes is to
put them in a zip-top bag and hit them with
something.  You will get little holes in the bag
and some candy cane dust on the counter.

I basically used Kimiko’s dark chocolate brownie recipe and made a few alterations.  The biggest change is that I used all regular cocoa.  I do have dark cocoa in my pantry, thanks to my wonderful sister, but I’d rather save it for pure chocolate brownies.  I also changed the sugar/brown sugar ratio, making the final product a little chewier.

Peppermint Brownies

1½ c. flour

1 c. cocoa powder, sifted to remove lumps

1 tsp. salt

1 c. butter, melted

1½ c. sugar

1½ c. brown sugar

4 eggs

1 tsp. peppermint extract

1 c. chocolate chips

5 candy canes, crushed (more or less to preference), divided

Preheat oven to 350°.  Butter 9”x13” pan; set aside.  Alternatively, line pan with foil and spray or rub with oil.  In small bowl, mix flour, cocoa powder, and salt.

In large bowl, combine melted butter, sugar, and brown sugar.  Add 2 eggs; mix thoroughly.  Add remaining two eggs; mix thoroughly.  Stir in peppermint extract.  Gradually add dry ingredients to wet ingredients in 3 additions.

Mix in chocolate chips and a little more than half of the crushed candy canes.

Looks good enough to eat as is!

Pour batter into prepared pan.  Sprinkle remaining candy cane pieces over top.

Bake 35-40 minutes or until toothpick inserted middle comes out clean (keep in mind a toothpick inserted in a chocolate chip will not come out clean).  Cool completely.

Perfect with Safeway Select peppermint ice cream!!

Muddy Buddies

I can't believe Christmas is in less than a week!  Wasn't last Christmas just a week ago?!  Anyway, despite how it feels, the reality of it is that Christmas really is on Sunday.  And Christmas is the perfect time to eat lots of sweets, right?  ;)

This recipe goes way back in my life, but I've recently noticed you can now buy this pre-made, which I think is strange, since it's pretty easy and much cheaper to make on your own.  I'm talking about Muddy Buddies (also known as Puppy Chow in some parts of the country).  A simple, yet oh-so-delicious treat!

Muddy Buddies
9 cups Chex cereal (wait until it's on sale)
1 cup chocolate chips
1/2 cup peanut butter
1/2 stick butter
1 tsp vanilla
1 1/2 cups powdered sugar

Place Chex in a large mixing bowl; set aside.  In a separate bowl, combine chocolate chips, peanut butter, and butter.  Microwave 1 minute; stir.  Place back into microwave and heat until the mixture is smooth.  Add vanilla and pour over cereal.  Carefully mix until the cereal is coated in the chocolate mixture.  Place into a gallon size zip-top bag; add powdered sugar and shake until well coated.  The original recipe calls for the mix to be placed in a two-gallon zip top bag with the powdered sugar.  I only have 1 gallon, so I used that.  It worked, but I think next time I'll try just putting half of the cereal mixture in with 3/4 cup of powdered sugar a time.  Spread out on wax paper until the chocolate cools and hardens.

The pieces in the bottom right corner didn't get covered very well, which is why I think I'll split up the batch next time.

Your kids will enjoy licking the spoon when you're done!

Cake Series: Chocolate, Almond, and Caramel Filling

For my daughter's 3rd birthday, I made a fire truck cake.  The design of the cake was strictly for her - she loves fire trucks!  The inside of the cake, however, was a little bit selfish because I chose what went inside.  Really, my daughter doesn't care, as long as it's sweet.  I decided to do something similar to our wedding cake, which I don't remember the exact flavors of since I only got one bite, but I remember that everyone raved about it.  Anyway, this is my take on what was in it...or at least what I think was in it.  It's a very rich cake, so you only need a small piece...and a big glass of milk.  I made a chocolate cake and filled it with whipped ganache, almonds, chocolate, and caramel.

Chocolate, Almond, and Caramel Filling
Whipped chocolate ganache
Sliced almonds, toasted
Chocolate chips, melted
Caramel sauce (see recipe below)

On the bottom layer of cake, spread whipped ganache then sprinkle with almonds.  Drizzle with melted chocolate chips and caramel.  Place another layer of cake and repeat as many times as desired.

Sorry, I chose a bad piece to get a picture of.  The layers kind of ran together, but it still tasted good!

Caramel Filling
2 sticks butter
2 cups brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 Tbsp heavy whipping cream
2 tsp vanilla
1 tsp salt

Combine butter, brown sugar, corn syrup, and sweetened condensed milk in a heavy saucepan; bring to a boil over medium heat, stirring until the sugar dissolves.  Carefully stir in the heavy whipping cream.  Continue cooking until it reaches 238 degrees, or the softball stage.  During this time, you'll want to refrain from stirring, otherwise you'll end up with grainy caramel!  Once it hits 238, remove it from the heat and add the vanilla and salt.  Pour it into a bowl to cool.  It's important to let it cool before putting it on a cake, especially if you're putting it on a whipped ganache, as it will just melt the ganache if the caramel's still hot.

Watch the temperature closely!

Yum! 

The finished product!