Orange Chicken Stir Fry

My family loves Orange Chicken. It is one of our favorite meals to order when we are eating out. I have tried making a couple different versions at home and they were always lacking something. I wanted a healthier version that wasn't fried and I assumed the missing taste was due to the fact I was not breading and frying the chicken. Then, I found this recipe on Jenn's blog. I decided to try it and I am so glad that I did! I am thrilled with this recipe. It has earned a place in our favorites menu. Thanks, Jenn!

Orange Chicken Stir Fry
recipe adapted from Jenn's Food Journey

1 1/2 lbs boneless skinless chicken breasts
3 red peppers, thinly sliced
1 green pepper, thinly sliced
2 tablespoons orange juice
1 tablespoon lemon juice
1/3 cup water, plus 1 tablespoon; divided
2 tablespoons rice vinegar, (I used white balsamic, because I had it on hand)
1 tablespoon soy sauce
1 large garlic clove, minced
3 tablespoons light brown sugar
1/4 teaspoon red pepper flakes
1/8 teaspoon ground ginger
1 1/2 tablespoons arrowroot starch or cornstarch
1 tablespoon light olive oil

Rinse the chicken and pat dry. Place the chicken in a single layer on a tray. Set it in the freezer for 30 minutes. Remove from the freezer and cut the chicken into very thin slices or chunks. (I'm planning to cut mine thinner next time.)

In a small bowl, whisk together the cornstarch and 1 tablespoon water. Stir until smooth and then set aside. In another small bowl, mix together all other ingredients, except for the chicken, the peppers and the oil.

In a large skillet, heat the oil over medium heat. Add the chicken and quickly stir fry it until almost cooked through, about 4-5 minutes. Add the peppers and cook an additional 3-4 minutes. (I liked the peppers with a bit of a crunch to them. If you prefer them more tender, add them earlier with the chicken.) Now, whisk the starch mixture into the orange sauce and immediately pour the sauce into your hot skillet with the chicken and the peppers. Bring to a boil, stirring constantly, cook just until the sauce thickens. Immediately remove from heat. Serve over rice. Enjoy!

Click here for printable recipe

Favorite Slow Cooked Almond Raisin Oatmeal

Warm soft raisins and almonds, brown sugar and soft oats cook slowly to create a warm muesli-like breakfast cereal. My kids and I are completely hooked on crockpot oatmeal. I've been making it at least twice a week for the past few months. (I swear I won't post another crockpot oatmeal recipe for at least a month!) This is actually an oatmeal that I crave. I can hardly believe that I wrote that. I've always enjoyed oatmeal, but I rarely crave it. This variation makes me grin ever single time that I make it. There has never been a single bite leftover. My kids would eat multiple bowls of this if I let them.

Slow Cooked Almond Raisin Oatmeal
Yield: 4-5 servings

2 1/2 cups old fashioned oatmeal
1/2 cup sliced almonds
1/2 cup raisins
1/4 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
4 cups milk

Place all dry ingredients in the crockpot and stir to mix. Add the milk, stir again and cover with the lid. Cook on HIGH for 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. The oatmeal is ready to eat when it is warm.

* I used a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.

Click here for printable recipe

Orange Poppyseed Dressing

I admit it. I'm salad dressing obsessed these days. Tangy, tart citrus, sweet honey, crunchy poppy seeds in a sweet salad dressing. My beloved Creamy Poppyseed Dressing has competition at last. I've been on the hunt for a dairy-free poppyseed dressing for months and I've finally found the perfect one!

I found one of Paula Deen's salad recipes and realized that I could adapt it to create what I was looking for in a dressing. I reduced the sugar a good bit and it is still a very sweet dressing. I served this on a simple salad of baby spinach, fruit and brown sugar almonds. My husband took one bite and commented that it was almost a dessert salad. Sounds crazy, right? Well, I happily ate two servings of this salad and skipped dessert. Yes, it was that good!

Orange Poppyseed Dressing
recipe adapted from Paula Deen

1/4 cup orange juice
1/4 cup light flavored olive oil
1/4 cup honey
1 teaspoon lemon juice
1/4 teaspoon dijon mustard
1/4 teaspoon kosher salt
1 1/2 teaspoons poppy seeds

Layer all ingredients except the poppy seeds into the blender and puree until smooth and well blended. Add the seeds and pulse to combine. Pour into an airtight jar and store in the refrigerator. Enjoy!

Click here for printable recipe

Maple Butter

Maple butter is heaven on earth when it is slathered on warm bread fresh from the oven. I've loved honey butter for years (who doesn't love honey and butter blended together?!) and I almost always have some in my refrigerator. Lately, I've been taken with maple butter as well. The method is quite simple and the result is beyond delicious.

I have one tip for you before I share the method. Keep your maple butter in a container with a metal hinge or lid or something... that way, when you suddenly crave more of this along with yet another slice of bread, you will have to wait while it softens on the counter. It's hard to quickly microwave butter cold from the refrigerator if there is metal on the jar. I'm all about indulgences, but I try to space mine more than a few minutes apart. The one and only time I made this and kept it on the counter, the butter and an entire loaf of bread was gone in just a matter of hours. (That was with only 3 adults in the house.) Now my sweetened butters all live in the fridge!

Maple Butter
1 cup butter, softened
1/2 cup real maple syrup

Place both ingredients in a large mixing bowl and beat with a mixer until fluffy. Store in an airtight container in the refrigerator. Enjoy!

Green Chile Chicken Cordon Bleu

Tender chicken breasts wrapped around Monterrey jack cheese, Black Forest ham and spicy green chile to create a fun new (and easy!) twist on cordon bleu. Everyone in my family enjoyed this and I am sure I will be making it again. I wrapped one without the chile for my middle son and he liked his just as well.

Green Chile Chicken Cordon Bleu
Yield: 4 servings

2 - 2 1/2 lbs chicken breasts (I used two enormous breasts that weighed over a lb each)
8 thin slices Monterrey jack cheese
2 large slices of Black Forest ham, each sliced in half
1/4 cup chopped green chile
toothpicks
garlic powder
kosher salt
freshly cracked pepper
1/4 cup Parmesan cheese
2-3 tablespoons panko crumbs

Preheat the oven to 350 degrees. Slice the chicken breasts lengthwise to create a thinner breast. Depending on the thickness, pound the breasts to a uniform size. If your breasts are smaller initially, you may simply need to pound them out without slicing them first.

Sprinkle each side of the chicken pieces generously with garlic, salt and pepper. Top each thinned chicken breast with a slice of cheese, then ham, then more cheese and a tablespoon green chile spread across the cheese. Roll the chicken up and pin each roll with two toothpicks.

Mix together the Parmesan and the panko crumbs and then sprinkle generously over the chicken. Bake for 40-50 minutes, until the chicken is cooked. The time will vary based on the thickness of the chicken. Enjoy!

Click here for printable recipe

Lemon Risotto with Peas

This is comfort food at it's best. I could have happily eaten just this for dinner myself. Creamy rice with just a hint of tang from the lemon, this was a hit with my entire family. I served this with some broiled Tilapia and it was a terrific light side dish. I'm already planning to make this again as a main dish with some diced grilled or roasted chicken.

Lemon Risotto with Peas

5 cups chicken broth, if you are using homemade stock, adjust salt according to taste
1 medium sweet yellow onion, diced
1-2 tablespoons olive oil
2 cups Arborio rice
Optional: 1/2 cup white wine
zest of 1 large lemon
4-6 tablespoons juice from 1 large lemon, adjust according to taste
1/2 cup frozen peas
kosher salt, to taste
freshly cracked pepper, to taste
1/4 - 1/2 cup grated Pecorino Romano cheese, Parmesan works as well
Optional: 2 tablespoons butter

Warm 5 cups of chicken broth and set aside. Warm the olive oil over medium low heat. Add the onion and saute until tender. Add the rice and saute it for a few minutes until it begins to look clear. Add a splash of wine if desired and saute until it is fully absorbed.

Continue cooking over medium low heat, slowly adding the warm broth 1/2 a cup at a time. Stirring until the liquid is completely absorbed each time, before adding more. Start checking the rice to see if it is done after about 20-25 minutes.

When the rice is softened, add the lemon and peas and remove from the heat. I added the peas frozen; the risotto thawed and warmed them in minutes. Stir in the cheese and top with butter if desired. Taste the risotto and adjust seasonings as desired.

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Simple Trail Mix - What is Your Favorite Combination?

Salty cashews, sweet dried cranberries and dark bittersweet chocolate are combined to create my all-time favorite snack combination. I make a lot of different snack mixes, but I always come back to this one. Snack mixes made at home taste so much better and are typically much fresher than the packaged combinations at the store. Do you make your own snack mixes? I am always looking for new combinations to try, so I want to know what your favorites are!


2 cups cashews
1 1/2 cups raisins
3/4 cups dark or semi-sweet chocolate chips

Toss together in a bowl and then pour into a storage container. Enjoy!

Slow Cooked Pork Roast with a Sweet Tangy Glaze

{photo updated: 3/5/2013, Over the past year and a half, this roast has become one of my favorite crock-pot meals. It is almost ridiculously simple and the glaze takes just a few minutes to simmer and whisk together. The sweet and tangy glaze takes this roast from tasty to fantastic. It is both company worthy and also perfect for a lazy weeknight dinner. I've served this pork along with potatoes, rice and stuffed into soft rolls.}

This pork roast was a delicious surprise. I had planned to oven roast in a more traditional style. However, in the interest of not spending my weekend evening working in the kitchen, I decided to put it in the crockpot that morning instead.

I did not expect the meat to cook so quickly and be falling apart at dinnertime, but it was excellent this way. My husband and my oldest son really enjoyed it. I am looking forward to making the remaining pork into some sandwiches later this week.

Slow Cooked Pulled Pork Roast with a Tangy Glaze Sauce
recipe adapted from allrecipes.com

Yield: 6 servings

1.5 lb sirloin tip pork roast

1 teaspoon rubbed sage

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Glaze Sauce:

1/2 cup sugar

1 tablespoon arrowroot powder or cornstarch

1/4 cup white wine vinegar

1/4 cup water

2 tablespoons soy sauce

Place frozen pork roast (thawed is fine, just adjust your time accordingly) in the bottom of a crockpot. Sprinkle with sage, salt and pepper. Rub the spices all over the roast and then cover with lid.

Cook on high for 3-5 hours until the meat shreds easily with a fork. The time will vary for different slow cookers.  The roast can also be cooked on low, simply watch your meat and adjust the times as needed. If the meat is not frozen, definitely cook on low.

When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart. The idea is to absorb any juices in the crockpot back into the meat. Once the meat is loosely broken apart, cover with lid and reduce heat to low or warm if that is an option for your crockpot.

Place the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles and starts to thicken. Reserve a couple tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well.

Serve immediately and drizzle the remaining glaze over each serving. OR Let the meat rest in the crockpot on warm (or even turned off – I left mine off for almost 45 minutes while our potatoes were baking) and when you are ready to eat, toss the still-warm meat once again to make sure all juices are absorbed and then drizzle with the re-warmed remaining sauce. Enjoy!

Click here for printable recipe

Caramelized Onion Rolls - Whole Wheat

The third time proved to be the charm for my hamburger bun making attempts. This time I went straight to King Arthur for a proven recipe. These buns were soft, with an incredible flavor and aroma from the warm onions. I  made these to go with Smokey Grilled Chicken Bacon Cheeseburgers last week and it was a great combination!

Caramelized Onion Rolls
recipe adapted from King Arthur Flour

Dough:
3/4 cup lukewarm water (adjust this as needed, up to one cup total)
1 tablespoon yeast
1 3/4 cups whole wheat flour, I used freshly ground hard white wheat
2 cups AP flour
1 teaspoon onion powder
1 1/4 teaspoons kosher salt
1/4 cup sugar
2 tablespoons butter, melted or room temperature
1 large egg

Topping:
1/4 cup caramelized onions
Optional: 1 egg white beaten with 1 tablespoon water, I completely forgot this step
Optional: 1 tablespoon butter, melted

Combine all of the dough ingredients in a large bowl and mix, then knead, whether by hand or mixer or machine. Knead them until they form a soft, somewhat tacky dough.

Place the dough in a lightly greased bowl, large enough for the dough to double in size. Cover with a thin towel and let rise about an hour, until it is doubled in size.

Transfer the dough to a lightly greased baking sheet and press/roll/pat it into roughly a 12x17 rectangle. Sprinkle the dough with the caramelized onions and then roll the dough into a log. Using a knife, divide the dough into 8 slices. Place the buns onto a lightly greased baking sheet and then press down on them, flattening them to about 3" wide. Cover the rolls again and let rise about an hour, or until they are puffy.

Towards the end of the rise time, preheat oven to 375 degrees. Just prior to baking, either glaze the rolls with the egg wash (I forgot this step) or brush the rolls with butter. Bake the rolls at 375 degrees for 20-25 minutes, or until they are lightly browned and the feel set to the touch.

Remove to wire rack to cool.Store in an airtight container if not eaten immediately.

Click here for printable recipe

Cinnamon Toast Cake - Gluten Free or Not

If you love cinnamon toast, this is the cake for you. With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. After writing this, I'm already considering making another one soon and calling it breakfast.

I made this cake for the first time when I was a little girl. While flipping through my cake recipe binder the other day, I saw this recipe and couldn't resist making it. I fell in love with it all over again. Lucky for me, my boys fell in love with it too and they have already requested it again for the next birthday.

Tonight is my middle son's 6th birthday party and he is beside himself with excitement.Tuesday was his official birthday and I made this cake just for our family to enjoy after dinner. We are BIG on birthdays in our family. The last picture here was taken last weekend at our cabin while we celebrated with our cousins.

With just a few ingredients that are likely to already be in your pantry, this is the perfect go-to dessert recipe. This is the easiest cake I have ever made.

Cinnamon Toast Cake (Gluten Free directions are below)

Cake Ingredients:
2 cups AP flour
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled

Topping Ingredients:
1/2 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9" square pan (8" works as well) and set aside. Whisk together the dry ingredients for the cake. Blend in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes.

While the cake is baking combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. I like to pour the topping mostly around the sides first and then lightly across the top. I've found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.

Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!

Collapsed carrot cake last weekend; high altitude baking = huge learning curve!

Click here for printable recipe
Click here for printable Gluten Free recipe

Cherry Peanut Butter Banana Smoothie

After making peanut butter the other day, my boys wanted a smoothie with their lunch. I tossed some of the peanut butter in along with the other ingredients. The peanut butter made a bigger difference than I expected. It was richer and thicker than our usual smoothies. With additional frozen fruits, this would easily convert to an "ice cream" smoothie.

2 cups milk
1 frozen banana
1 cup frozen cherries
2-3 big tablespoons of peanut butter, I used homemade, but store-bought is fine

Layer all ingredients into the blender in the order listed. Puree until smooth. Enjoy!

Click here for printable recipe

The Best Homemade Ketchup

Can ketchup be gourmet? I don’t know, but I think this is. I’ve never been a big fan of ketchup. If I do eat ketchup, it is pretty much only with French fries and then it simply must be Heinz. So, if you were to ask me why I’ve been obsessed with making ketchup at home, I’d be hard pressed to even explain it.

This version of Homemade Ketchup is fantastic. I am ridiculously proud of how well this turned out. I found this recipe ages ago through SAVEUR.com and I decided at first glance that I wouldn’t be trying this one. Good grief, it involves tying spices in cheesecloth and then stovetop simmering for ages. However, after a few less than stellar attempts at other recipes, it was time for me to try this one.

I have had several people blind taste test this version and the others I made alongside good old Heinz. (Yes, I am weird and obsessive like that) I don’t really tell them that’s the plan. I simply offer them some homemade fries and  then set a trio of ketchups in front of them. As one friend described it, the Quick and Easy version is Acceptable, this version is Exceptional.

Don’t be freaked out by the recipe, once you get past actually bundling your spices (and trust me, it’s no big deal at all) the whole process is very simple. I cannot deny that it is time consuming, but it was worth it. The taste just can't be beat. I am impatient now for my fall garden to start producing lovely tomatoes for me to use. I am determined to figure out a way to can this ketchup. I like it that much!

The Best Homemade Ketchup
recipe from Saveur.com

2 lbs tomatoes, roughly chopped - I used vine ripened organic tomatoes for this recipe

1 medium yellow onion chopped

1 tablespoon chopped green chili

1/2 cup plain white vinegar

5 tablespoons brown sugar

1 clove garlic, minced

1 1/2 teaspoons kosher salt

1 bay leaf

1 stick cinnamon

1/4 teaspoon celery seeds

1/4 teaspoon red pepper flakes

4 whole cloves

1/4 teaspoon whole allspice, approximately 5-8 depending on size

Special tools needed:

Mesh strainer

Cheesecloth (or medical gauze – yes, it works)

Kitchen twine (or white ribbon – yes again)

Wrap bay leaf, cinnamon, cloves, allspice, red pepper flakes and celery seeds in a double layer of cheesecloth or a triple layer of medical gauze. Tie into a bundle. (At this point, I had a lot of extra material, so I trimmed the extra off of the bundle.) Set aside.

Place tomatoes, onions, chili, garlic, vinegar, salt and brown sugar in a 4 quart saucepan. Add the spice bundle and cook over medium heat. Stir frequently while cooking, until  onions and chlie are very soft, approximately 45 minutes.

Remove the spice bundle and carefully puree the sauce in a blender or use an immersion blender in the hot pot. Puree the sauce until smooth. Strain the sauce through a medium size sieve. (This meant pressing the sauce through a metal sieve, using the back of a spatula. It takes me about 10 minutes to do this.) Place strained sauce back in a clean 4 quart pot and return to medium low heat.

Cook  over medium low, stirring occasionally, until sauce is thickened, about 30 minutes.

lid and refrigerate for up to 3 weeks.

Transfer ketchup to a glass jar and set aside to cool. Cover with lid and refrigerate. Enjoy!

Click here for printable recipe

Roasted Breakfast Potatoes

I love having roasted and pan fried potatoes with our eggs for breakfast. However, I am not about to spend an hour’s time to make them most mornings. What I do instead, is to throw a tray of these in the oven at other times during the day when I might already have the oven on. They take 45 minutes to cook; but when the oven is already on, it doesn't seem like much effort at all.

Roasted Breakfast Potatoes

6 medium size potatoes, reds and golden yellows are my current favorites

2 tablespoons olive oil

Kosher salt, to taste

Fresh cracked black pepper, to taste

Any other seasonings that you like with your potatoes; seasoning mixes, thyme, rosemary, garlic, just about anything works

Preheat oven to 400 degrees. Scrub and rinse the potatoes. Cut them into slightly smaller than bite size pieces. Place them in a large bowl and drizzle a couple tablespoons of olive oil over them. Toss with your hands to thoroughly coat the pieces. Sprinkle generously with spices and toss again to coat well. 

Grease a baking sheet well with olive oil or use a silpat mat. Fill the tray with a single layer of the potato pieces and place in oven.  Roast for 40-45 minutes, turning once after 20 minutes. Check them again around 40 minutes and stir or turn as needed. Let them get soft and then a bit crispy before removing them from the oven.

Let them cool completely and then store in an airtight container in the refrigerator.

When I am ready to use these, I simply put the amount that I need in a skillet over medium heat to warm them and let them get just a bit crispy before serving. Toss them with scrambled eggs, serve with Huevos Rancheros or any number of other breakfast dishes.

Click here for printable recipe

Red Robin Seasoned Oven Fries

A few weeks ago, we were barbecuing at my friend Donna’s house and she made the best fries I had ever tasted. I ate an absolutely ridiculous amount of them. Truth told, I’m not sure what else I ate, but I sure did eat a lot of these fries.

When I asked her what she did to them, she kind of laughed and showed me a simple jar of Red Robin seasoning mix. I couldn’t believe it. I don’t have any other pre-made seasoning mixes in my cabinet, but this one now holds a place a honor. It absolutely rocks. 

Red Robin doesn’t pay me to say a thing about them. To be honest, they aren’t one of my favorite restaurants and I don’t like the fries in the restaurant much at all, go figure. I’m simply sharing this, because if I refer to the best fries in the world, I want you to know how to make them.

(I’m also sharing this in part to explain my new fascination with homemade ketchup!)

Red Robin Seasoned Oven Fries

Recipe by the lovely Slow Roasted Italian

2 lbs russet potatoes, did you know there is science behind why russets make such great fries?

4 tablespoons olive oil

1 tablespoon Red Robin seasoning, divided

Preheat oven to 400 degrees. Scrub the potatoes well. Cut into wedges and then place in a large bowl. Drizzle with olive oil and toss well to coat. Sprinkle in 1/2 tablespoon seasoning and toss to coat. On two large baking sheets, lined with silpat mats or greased with oil, spread out the fries. Sprinkle the remaining 1/2 tablespoon (or more to taste) of seasoning over the fries.

Bake for 40-45 minutes, turning the fries over halfway through the cooking time. Depending on your oven, you might also want to rotate the trays, top to bottom and bottom to top. Enjoy!

Remove from the oven and serve immediately. Enjoy!

Click here for printable recipe

Quick and Easy Homemade Ketchup

If you are looking for a quick and easy, inexpensive ketchup to make at home with no additives or preservatives, this is the simplest option I have found. I am still working on this recipe and am honestly not thrilled with it yet, but it has received positive feedback from a handful of people. Specifically, from people that prefer a slightly sweeter ketchup. 

I’m posting this at the request of a friend who really liked it. So, if quick and easy recipes are your style, try it and let me know what you think.


I would really love to know what you would change. I plan to work on this some more and I will post my final version when I am truly happy with it.

I’m not a big ketchup user, but when I do use ketchup, it is always Heinz. I’m not going to lie to you. This does not taste like Heinz. I have not yet come up with a simple method for ketchup made at home that can compare with everyone’s favorite ketchup. 

However, this is an acceptable ketchup that worked well with fries. Yes, I’m calling it acceptable, because tomorrow, I’m going to post an exceptional homemade from scratch version. It is neither quick nor simple, but it is worth it. I am so incredibly happy with the other ketchup, I almost didn't post this one. But, I wanted to give an easier option as well. I would REALLY love for someone to tweak this in a way that makes it fabulous!

Recipe adapted from The Lighthearted Cookbook by Anne Lindsay

6 oz can of tomato paste

1/3 cup water

2 tablespoons white wine vinegar

Dash of worcestershire sauce, optional – I really couldn’t tell a difference

3 tablespoons brown sugar

1/4 teaspoon dry mustard

1 pinch cinnamon

1 pinch cloves

1/2 pinch allspice

1 pinch cayenne pepper

1/4 teaspoon onion powder

1/4 – 1/2 teaspoon kosher salt, according to taste

In a small bowl, combine all of these ingredients and whisk well. Chill overnight to blend the flavors.

Side note: I’ve made several variations of this sauce and I can tell no difference between when the mixture is warmed on the stove and whisked that way to combine, or when it is simmered a longer while or when it is simply combined cold and then placed in the refrigerator.

Click here for printable recipe

Spicy Five Bean Chili with Steak and Sausage

Does anything smell better in the fall than a spicy pot of chili simmering on the stove? Last year, my friend Shannon brought a huge pot of chili to an event and it was absolutely perfect. I’ve been making chili for years and mine was never bad, but it was also never amazing. I pestered her for the recipe and she was sweet enough to send it to me. I could not believe that our recipes were virtually identical save for one ingredient. THIS chili makes me happy. It makes me grin when I smell it throughout the house and I look forward to dinner all day long.

Tender steak, spicy sausage, five different varieties of beans, tomatoes and chilis all combine to make this a spectacular chili. Don't be fooled by the long list of ingredients, this is a very simple recipe and doesn’t take long at all to throw it together in the morning. I like to let it simmer on low most of the day if possible. I almost always grab a bowl for lunch if I start it early enough. I just can’t resist.

Similar to many other chili recipes I’ve tried, with the exception of one ingredient. That ingredient makes all the difference in the taste. The ingredient is the Ranch Style Beans that are tossed in with all of the other beans. I kid you not. I had never bought them before in my life. I have tried unsuccessfully to recreate the flavor and taste from scratch for the past year and I haven’t even come close. If any of you have found a way to create that taste at home, I would love to hear about it.

(In case you can’t tell at first glance, this is a HUGE recipe. I make the full batch and then freeze it in large and small containers for full family meals and for individual lunches.)

Spicy Five Bean Chili with Steak and Sausage

1.5 lb flank steak (or whatever beef is on sale), cut into steaks and then grilled, broiled or cooked to your liking – I usually season mine with salt, pepper and garlic on each side as it is cooking

1 lb hot sausage, cooked and crumbled

3 (14oz) cans ranch style beans

3 cups pre-cooked black beans, or 2 cans

3 cups pre-cooked great northern beans, or 2 cans

3 cups pre-cooked pinto beans, or 2 cans

3 cups pre-cooked light red kidney beans, or 2 cans

1 (15oz) can tomato sauce

2 (14oz) cans petite diced tomatoes

2 (10oz) cans diced tomatoes with green chili

1 cup of roasted, peeled and chopped green chili or equal amount of frozen or canned green chili

1 onion, chopped small

1 red bell pepper, chopped small

1 green bell pepper, chopped small

4 tablespoons taco seasoning, I keep this mixture on hand at all times

Cook your meats as shown above and add them to a very big pot. Add all the other ingredients listed and stir to combine. Bring to a simmer over medium high heat, stirring occasionally and then reduce heat to low. Simmer (actually, mine doesn’t quite simmer, but I like it best that way on low heat) all day or at least 4-6 hours.  I stir mine every couple of hours and try to resist the urge to eat it all day long.

This works very well in the crockpot as well. Just put everything together as listed above and let it cook on low all day. If you are cooking this in a crockpot, definitely reduce the recipe to make less chili.

This is even better the next day, so I often make it ahead of time and then warm it the day I want to serve it. This recipe could easily be reduced to make less chili. I really enjoy having it in my freezer whenever possible though, so I have never made a smaller batch. I figure if I am going to let it simmer most of the day, I might as well get several meals out of it.

Serve topped with cheese and sour cream for the perfect fall meal. Enjoy!

Click here for printable recipe

Homemade Mexican Spice Mix

Have you ever made your own seasoning mixes? It is easy to do and it will save you a lot of time when you are cooking later. We eat a lot of Mexican food and I use all of these spices together on a regular basis. It makes sense for me to prepare a double or triple batch of this seasoning mix and keep it on hand at all times. Just a bit spicier than standard taco mixes and completely adaptable to your individual tastes, these are some of my favorite spices in the kitchen.

Homemade Mexican Spice Mix / Taco Seasoning Mix
recipe adapted from allrecipes.com

4 tablespoons of chili powder, I used NM Red Chili Powder

1 teaspoon red pepper flakes

¼ teaspoon cayenne pepper

1 teaspoon oregano

2 teaspoons smoked paprika

2 tablespoons ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

In a small bowl, stir together all of the spices. Store the seasoning mix in an airtight container. I keep mine in a glass mason jar in my spice cabinet.

 

Click here for printable recipe

Click here for large batch printable recipe

Grape and Candied Walnut Salad

Despite the fact that October is already soup weather for most of the country, I am beside myself with happiness because cooler weather has finally crept into my corner of the desert. For those of us here in the Valley of the Sun, cooler weather simply means that the temperature has been under 90 for most of the past week. I'm not ready to pack up my shorts and t-shirts yet, but soon, very soon!

I dreamed up this salad the other day and it sounded so good at the time; I am thrilled with the way it turned out. My boys have already requested this again for tomorrow. (I'm ignoring the obvious fact that they love the salad because it basically has candy along with their favorite fruit in it.)

Grape and Candied Walnut Salad

Spring mix lettuces or baby spinach leaves (I have made this several times and I actually prefer it with baby spinach leaves now)
Red grapes, sliced in half
Candied walnuts - directions below
Thin slivers of peccorino romano cheese
Strawberry Balsamic Vinaigrette

Layer onto plates in the order listed above. Drizzle lightly with the Strawberry Vinaigrette. Enjoy!

To make Candied Walnuts:
(This recipe makes about 2 1/2 cups of candied walnuts. You'll only need a small handful for this salad. Happy snacking!)

1/2 cup water
1 1/2 cups white sugar
2 cups walnuts, roughly broken into small-ish pieces

In a heavy bottomed saucepan (not a non-stick variety), heat the water and sugar to boiling. When the sugar dissolves and the syrup reaches a boil, add the walnuts. Stir to coat and continue cooking over high heat until syrup is dissolved into a light brown liquid and coats the walnuts.

Once the syrup is dissolved, pour out the candied nuts onto a silpat lined or parchment lined baking sheet. Work quickly to separate the nuts, using a couple of forks. They will be VERY hot. Try not to burn your fingertips. Let them cool completely before storing.

Click here for printable recipe

Strawberry Vinaigrette

Frozen strawberries, balsamic and rosemary combined to create a delicious salad dressing. You can adjust the sweetness according to your preferences, but I left ours fairly tangy. I served this over a simple Grape and Candied Walnut Salad and it was an excellent pairing.

I have to tell you that I was so excited to try making a strawberry dressing, I started scribbling down ideas for ingredients a couple days ago. I made this meal and later, as I was writing this post, I remembered that my friend, Donna, had made a strawberry salad a while back. I went to check and see how she had made her dressing and I burst out laughing. My dressing is almost identical to hers! Apparently, my brain had read and retained more than I thought. So, I'm happy to credit her for my inspiration. Be sure to check out her Strawberry and Mozarella Salad for the next time fresh berries are in season. I can't wait to try it.

Strawberry Vinaigrette
Recipe adapted from The Slow Roasted Italian

8 ounces frozen strawberries, thawed - I'm sure this would be awesome with fresh berries, but craving them in October meant that frozen berries were the best option this time
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar, you can use regular balsamic; however the dressing will be a lovely shade of brown - much like this one
2 tablespoons freshly squeezed orange juice, I'm sure store bought would work fine as well
1 tablespoon honey
1/4 teaspoon fresh rosemary leaves, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked pepper

Layer all ingredients into the blender in the order listed. Puree for a minute or two, until dressing is smooth and thickened.

Click here for printable recipe

Flourless Chocolate Cake

Unassuming in appearance and almost ridiculously easy to make, this cake is a fantastic decadent treat. I am honored to be guest posting at Anecdotes and Apples today. Monet broke her arm a couple weeks ago and wrote about it in such a memorable way that it reminded all of us to protect what is most valuable and let the trivial remain what it is.

Enjoy today, treasure your family and friends and don't forget to feed them plenty of chocolate. You can click here to read my guest post for Monet. Have a beautiful weekend!

Brown Sugar Blueberry Banana Crockpot Oatmeal

Warm blueberries and banana slices, soft oats and almonds, along with just a bit of brown sugar makes for an excellent and easy breakfast. Once a week, the kids and I run out to pick up our milk first thing in the morning. Slow cooked oatmeals are the perfect breakfast for those days. I can stir it all together and turn on the crockpot while we are getting ready to leave the house. When we return, the house smells fabulous and the oatmeal is waiting for us.

2 cups rolled oats
2 large bananas, sliced
1/2 cup frozen blueberries, fresh berries would be even better
1/3 cup sliced almonds
1/4 cup brown sugar
1/2 teaspoon kosher salt
4 cups of milk

Place all of the ingredients into the crockpot.  Stir to combine and cover with the lid. Cook on high for 1 1/2 hours. Stirring occasionally, or not at all. Serve when everything is warm and softened to your liking.The longer this cooks, the thicker it will become. I like it best when the oats are softened, but still separate and not a cooked oatmeal texture.

* I use a small 2 quart crockpot for this meal, but a larger one will work fine. Simply watch your cooking times and adjust as necessary.

Click here for printable recipe

Bacon Caramelized Onion and Potato Frittata

Savory bacon and sweet caramelized onions made this one of the best frittatas I have ever made. I wanted something simple for dinner tonight and this was both simple and delicious. A slice of this frittata along with my new favorite salad made for a perfect meal.

Bacon Caramelized Onion and Potato Frittata
Yield: 4-5 servings

1/2 cup thick bacon ends OR 4 slices, chopped into 1" pieces
2 medium/large golden yellow potatoes, washed and thinly sliced
1/2 cup caramelized onions OR 1 medium size onion, chopped into 1/2" pieces
10 eggs
1/4 cup half and half
1 teaspoon kosher salt
freshly ground pepper, to taste
4 oz, approximately 1 cup, shredded Monterrey Jack cheese, or cheese of your choice
Chopped parsley, optional

Preheat the oven to 400 degrees. In a large OVEN PROOF skillet, over medium heat, cook the bacon pieces. I left mine soft, however, you can cook them until crispy if you prefer that. Add the potato slices and cook for about 5 minutes, stirring gently as needed to ensure they are cooking evenly.

When the potatoes are mostly tender, add the onions. If you are using pre-cooked caramelized onions, give them a rough chop to break them into smaller pieces for even distribution. If you are using raw onions, add them in and cook until soft.

Whisk together the eggs, half and half, salt and pepper. Pour this mixture over the cooked potatoes, onions and bacon pieces in the skillet and let this cook over medium heat until the eggs are set. After a few minutes, raise the edges slightly to allow the softer eggs to run down into the skillet and set further.

Sprinkle the skillet with shredded cheese and place in the oven. Cook 12-14 minutes or until golden brown. Remove from the oven and let rest for at least 5 minutes. Garnish with chopped parsley before serving, if desired. Enjoy!

Click here for printable recipe

Honey Balsamic Vinaigrette

Tangy and slightly sweet, this Honey Balsamic Vinaigrette is excellent on almost any salad combination. It has been my husband's favorite dressing for the past two weeks. I have to admit that I was truly put off by the color the first time I made this. (Is it just me or do pretty things just taste better?) Brown salad dressing had no appeal to me at all when I first saw it in the blender. However, this dressing has been so well-liked by everyone who has tried it; I decided to share it here.

Honey Balsamic Vinaigrette
recipe adapted from MarthaStewart.com and several versions at allrecipes.com

1 small onion, chopped
2 medium cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup balsamic vinegar, I might try white balsamic vinegar next time to see how the color is affected
1 tablespoon soy sauce
3 tablespoons honey
2/3 cup extra-virgin olive oil
1 tablespoon sugar, optional

Layer the first six ingredients into the blender in the order listed. Puree until smooth and then slowly add the olive oil in a thin trickle. Puree another minute or so, until dressing is thick. Taste the dressing and add the white sugar if you want a sweeter dressing. We preferred it with the sugar. Pulse a few times to mix in the sugar. Enjoy!

Click here for printable recipe

Vegetable Pulao

Pulao is a common South Asian dish and the name basically means Pilaf. The flavors are different, but this is really just a simple vegetable rice pilaf. This was a hit with every person in my family and my youngest kept asking for more. It was very mild, with some unique spices and flavors.

Next time I make this, I'll probably add some sauteed green chile, similar to the Aloo Bhaji I made last month. Easily adaptable to whatever foods you have in the house, this was a great way to discover some whole spices I had never used before in that form.

Vegetable Pulao
recipe adapted from Trish at My Hobbie Lobbie

1 cup rice, I used Jasmine
1 tablespoon light olive oil
2 bay leaves
1 cinnamon stick
6 whole cloves
4 black peppercorns
2 whole allspice seeds (Trish's recipe called for whole pods of cardamom, but I adapted according to what I had on hand. If you have cardamom, definitely use that.)
1 medium onion, diced
12 baby carrots (or one large carrot), diced small
1/2 cup frozen corn
1/2 cup frozen peas

3/4 - 1 teaspoon kosher salt, adjust to taste
Optional: 1/2 teaspoon turmeric, according to taste

Rinse the rice in a mesh strainer and then cover with water and soak for about 15 minutes.

In a large skillet, over medium heat, warm the oil. Add all of the spices (except the salt and turmeric) and let spices infuse the oil, about 5 minutes. Once the oil is fragrant, add the onions and saute until they are soft and just barely browned, about 10 minutes. Add the vegetables and saute them for just a couple minutes. Add salt.

Drain the rice and add it to the veggies. Add two cups of water and toss gently to combine. Increase heat until the mixture simmers and then reduce to low and simmer covered for about 10-15 minutes. Uncover and simmer a few more minutes, stirring occasionally, until the liquid is absorbed.

I added some turmeric at this point, for a little color and to add some additional flavor. We really enjoyed the turmeric in the Aloo Bhaji. So, I wanted to try it in this dish as well.

Remove from the heat and fluff the rice with a fork. Enjoy!

* Side note: I have no idea what the correct serving procedure is when cooking with whole spices, i.e cardamom, allspice, cloves, peppercorns, cinnamon etc. I went ahead and removed them as I served the dish; much the same way you would remove the bay leaf before serving foods.

Click here for printable recipe

Cool Rise Whole Wheat Sandwich Bread

Soft, slightly sweet and buttery; this bread is perfect for sandwiches and toast. I loved it. I served this bread for dessert tonight, warm from the oven and topped with honey butter. Truly delicious!

The best part about this bread is the cool rise. Not sure what that means? 20 minutes from start to the fridge in the morning and then you can forget about it. I took the pan out of the refrigerator tonight, preheated the oven and baked it. I have the second pan waiting now, ready to bake in the morning.

Oh, how I wish I hadn't waited so long to try this recipe. I was scared of yeast and bread baking in general for so many years. I know that this recipe seems long and complicated, but it isn't. Read through it and see for yourself. Basically, you stir, mix with a stand mixer (or knead) and then you just set it in the refrigerator. No rise times on the counter, no fussing with the dough, just stir, knead and refrigerate.

I found this recipe at Modern Day Ozzie and Harriet over a year and a half ago and printed it to try. Then I completely forgot about it! I stumbled onto it in one of my recipe binders earlier this week and now I am thrilled to have this in my files. I guarantee this bread will be made over and over again.

I adjusted the recipe to half whole wheat this time, because I wasn't sure what to expect. I'm definitely going to make this again though. I'm looking forward to trying this with 100% whole wheat next time. I made this using my kitchenaid, but Marjie has full directions posted for doing this by hand or with a bread machine as well.

Cool Rise Whole Wheat Sandwich Bread

2 cups AP flour
2 1/2 cups whole wheat flour, I used freshly ground hard white wheat
2 tablespoons active dry yeast, or 2 packets
2 tablespoons sugar
1 tablespoon kosher salt
1/4 cup soft butter, I probably used closer to 1/3 cup because I wasn't measuring carefully
1 1/2 cups very warm water, 110-120 degrees
light flavored olive oil

Pour the water into the bowl of your stand mixer. Sprinkle the yeast over it. Add the rest of the dry ingredients and then add the butter. Turn the mixer on low speed for 10 minutes. Let the dough sit for 10 additional minutes once the mixer is finished.

UPDATED TO ADD: Do NOT let the dough rise in the mixing bowl for more than 10 minutes. I walked away when making this today and it rose beautifully for about 20-30 minutes. However, after I punched it down and shaped it into loaves, it didn't rise much in the pans at all - even after 6 hours in the refrigerator. The loaves still tasted fine, but they were much more dense and not at all as lovely as they were the first time I made this.

Divide the dough in half, form into small oval shaped loaves. I like to create a round shape by tucking the edges underneath and then forming a slight oval before placing it in the pan. If you are new to baking bread, remember that while the bread will rise, it will not typically become pretty and rounded if you do not create a rounded shape initially.

Place the dough into well buttered loaf pans and brush the surface of the dough with olive oil and brush 2 pieces of wax paper with oil as well. Cover the bread loosely with the wax paper and then loosely cover the pans with plastic wrap. Place loaves in the refrigerator until ready to bake. Let them rise for 2-24 hours. I found that mine had doubled in size about 4 hours after I put them into the refrigerator.

When you are ready to bake the bread, remove the pans from the refrigerator and place them on the stovetop while the oven heats to 400 degrees. (375 degrees for glass pans) Once the oven is hot, or after approximately 10-15 minutes, put the loaves in the oven for 25-28 minutes.

When the bread is done, remove from the pans immediately and cool on wire rack. Let it cool at least 15 minutes before slicing if you are going to eat it warm. I recommend letting it cool completely before slicing if possible.

Click here for printable recipe

Online Bake Sale to Benefit Team Miranda - JDRF

Hi friends! I'm participating in an online bake sale and I've contributed a dozen of my Almond Bars. You can bid on them or many other tempting treats, cookbooks and kitchen tools at the link below.

Gerry at Foodness Gracious is hosting this Online Bake Sale. His daughter, Miranda, has Type 1 Diabetes, and each year they participate in the walk to raise money for The Juvenile Diabetes Research Foundation (JDRF). The auction will be open until 10pm (PST) on October 11th. All of the proceeds will go to Team Miranda, and all bids start at $10. 

Online Bake Sale at Foodness Gracious

If you want to bid, just scroll through the listing until you see something that tempts you and then place your bid through that link. Thanks in advance for helping!

The Rules Of The Sale-

All proceeds will go directly to Team Miranda.

All bids will start at $10 and go up in $5 increments.

The bidding will be updated at the end of each night and as much as possible throughout the day so you can see if you have to bid again.

Bids must be emailed to me at gerryspeirs@hotmail.com, comments will not be counted as bids.

Bidding will start at 12a.m PST on October 8th and end at 10p.m PST on October 11th. The winners will pay their winning bid directly to my fundraising walk page within 24 hours of the end of the sale. If the bid is not paid by the said time frame then the last highest bidder will be the winner.

After the bid has been paid, Gerry will email the baker the winners address and the baker must have the item shipped within 5 days of receiving the address.

Homemade Peanut Butter

Making your own peanut butter always sounded complicated to me. I bought the peanuts months ago and it has taken me that long to actually try it. I am so glad that I finally did it though, because it turned out to be so easy! I can hardly wait to try different flavors and other nut butters now.

Homemade Peanut Butter

3 cups or 16 oz dry unsalted peanuts
1/2 teaspoon fine sea salt
1 tablespoon coconut oil or peanut oil, I used coconut oil and didn't notice a coconut flavor at all
1-2 tablespoons honey

In the bowl of a food processor or a very powerful mixer, grind the peanuts until they start to break down and combine. Pause and scrape the sides as needed, to make certain that all of the peanuts are being pureed.

Slowly add the oil, 1 teaspoon at a time. Sprinkle in salt and blend well. Add the honey and blend again to combine. The mixture will be thinner as you add the oil, but it should thicken again with the honey. Adjust the oil and honey combination to provide the thickness and sweetness that you prefer.

Transfer to a jar and refrigerate. Enjoy!

Click here for printable recipe

Homemade Grapefruit Soda

Sweet and sparkling soda with a tangy and distinctly grapefruit flavor, this was a refreshing drink that both of my older boys were thrilled to have with their lunch. I'll admit that, with this combination, I was hoping for a drink that tasted like Fresca. This soda tastes nothing like Fresca, but it was delicious nonetheless.

A few months ago, I stumbled on the idea of making soda at home. I was surprised how incredibly easy it was and I've made this a couple times now. It's a huge treat for my boys, since we rarely have sugary drinks in the house. I don't mind spending a few moments squeezing fresh juices, because I am so much happier with this soda's ingredient list.

Homemade Grapefruit Soda

2 cups sparkling mineral water, I used a store-brand generic water - it worked great
3/4 cup simple syrup - recipe here, I keep a jar of this in the fridge. It lasts forever and it's ready and cold when you want it
1/4 cup fresh squeezed grapefruit juice, plus more to taste if desired - this was slightly more than half the juice from a huge pink grapefruit

Squeeze the fruit and set aside the juice. Combine all ingredients in a pitcher and stir to combine. Pour over ice and serve immediately. Enjoy!

Click here for printable recipe

Hasselback Potatoes

Roasted, slightly crisp, fluffy and delicious, Hasselback Potatoes are a new favorite in our house as of tonight. It took me less than 3 minutes to prep these, thanks to an awesome tip that I stumbled onto while browsing Chris' mouthwatering blog, Nibble Me This. I recently saw another great cutting tip at Sweet Anna's as well.

In order to slice the potatoes easily, without cutting through the very bottom of the potato, I placed two chopsticks along the sides of the potatoes. Without worrying about how deeply I was cutting them, I was able to slice and prep four potatoes in just minutes.

These potatoes have infinite seasoning possibilities. This time, my goal was a very simple potato and this was one of the best roasted potatoes I have ever had.

Hasselback Potatoes

4 medium size potatoes, I have used Yukon potatoes, red potatoes and russets
olive oil
kosher salt
freshly ground black pepper

Preheat oven to 400 degrees. Wash and slice the potatoes, according to the above method. potatoes and then set on baking sheet. Drizzle with olive oil, in between the slices and over the exterior of the potatoes. Sprinkle generously with kosher salt.

Roast for 40 minutes and then remove from oven. Let cool just slightly before eating. These potatoes also reheat very well. I actually made them in the morning (when I already had the oven hot with other baking) and then kept them in a covered container in the fridge until dinnertime. I popped them in the hot oven with the rest of our dinner for about 10 minutes right before serving. Enjoy!

I drizzled mine with homemade ranch dressing and it was delicious!

Click here for printable recipe

Chocolate Peanut Butter Cake

Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze is technically the name for this cake. It turned out so incredibly well; I am thrilled to be sharing it with you. As a couple of my friends will attest, I am NOT a skilled cake decorator. I rarely bake cakes, as I much prefer making cookies and other treats.

However, I do love to bake and I have a great friend celebrating her birthday today! In honor of her, I made this cake. I am wishing Donna the very happiest of Happy Birthdays! Please stop by her blog The Slow Roasted Italian and wish her a fabulous day!

We celebrated last night with a few other friends. It was a great night of visiting and playing with the children who were racing through the house. Luckily, I had some kiwi pops on hand for the youngest kids, because there was no way I was letting my wee one near this cake right before bedtime.

A few months ago, Donna mentioned that she would love a cake that combined peanut butter and chocolate. When I was looking for just the right recipe, I stumbled on this one by Deb at Smitten Kitchen. As soon as I read her description, I knew this was the one. It was perfect! There is absolutely nothing I would change about this recipe when I make it again.

This is a long recipe, but a fairly simple cake to make. The chocolate cake alone is reason to make this again. This just might be the best chocolate cake I have ever had. It is made in ONE bowl and cleanup for that part of this project was a breeze.

Sour Cream Chocolate Cake with Cream Cheese Peanut Butter Frosting and Chocolate Peanut Butter Glaze
recipe slightly adapted from Smitten Kitchen, originally from Sky High: Irresistible Triple Layer Cakes

Makes an 8-inch triple layer cake

2 cups AP flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, dutch process is possible
2 teaspoons baking soda
1 teaspoon salt
1 cup light flavored olive oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees. Generously butter the bottom and sides of three 8" round cake pans. Trace the bottom of the pans onto wax paper or parchment with a pencil and then cut out the circles. Place the paper in the bottom of each pan and butter the paper.

Whisk together all dry ingredients in a large bowl. Add the oil and sour cream and whisk to combine. Gradually add in the water, whisking to combine thoroughly. Add the vinegar and vanilla and whisk again to combine. Whisk in the eggs and beat until well-blended. Scrape the bowl several times to make sure everything is thoroughly combined. Using a one cup measuring scoop, divide the batter evenly between the three cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out almost clean with just crumbs.  Remove from the oven and let the cake cool in the pans for 20 minutes or so. Very carefully, invert the cakes onto wire racks and let them cool COMPLETELY. These are very soft cakes. Once they are completely cool, wrap in saran wrap and freeze for a couple hours before assembling the cake.

To frost the cake, place one layer flat side up on a serving plate or stand. Spread about 2/3 cup of the Peanut Butter Frosting evenly over the top. Place the second layer on top and repeat. Place the last layer on top and frost the top and sides with all but about 1/2 a cup of the remaining frosting. With this cake, it is a good idea to make a crumb coat with the first layer of frosting. Basically, just make sure the cake is covered in frosting, even if a few stray crumbs show through. Then you are going to chill the assembled cake again (I just placed mine back in the freezer for half an hour or so) before you add the last bit of frosting. Use the remaining bit of frosting to create a smooth final coating.

Once the cake is fully frosting, chill it again, to make sure the Peanut Butter Frosting is completely set before drizzling it with the Chocolate Peanut Butter Glaze. The more set the first frosting is, the better the drip effect that will be created by the final glaze.

To decorate with the Chocolate Peanut Butter Glaze, simple pour the chocolate glaze over the top of the cake. Using a large metal spatula (an offset one will work best for this), spread it evenly across the top of the cake just to the edges, so that it will create drips down the sides of the cake. Refrigerate uncovered for at least 30 minutes prior to serving. Remove the cake about one hour before serving and let it rest at room temperature.

Peanut Butter Frosting
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
4 cups powdered sugar
1/2 cup, plus 2 tablespoons creamy peanut butter

In a large bowl, with an electric mixer, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl often. Continue to beat on medium speed for an additional 3-4 minutes, or until the frosting is light and fluffy. Add the peanut butter and beat until thoroughly blended.

Chocolate Peanut Butter Glaze
8 ounces semi-sweet chocolate chips
3 tablespoons smooth peanut butter
1/2 cup half and half

In a glass bowl over a pan of simmering water, combine the chocolate and the peanut butter. Cook, whisking frequently, until all of the chocolate has melted and the mixture is completely smooth. Remove from the heat and whisk in the half and half, beating until smooth again. Use while still warm.

* This cake is INTENSE. Serve it in the thinnest slices possible. The slice below was meant to be shared with friends and could have easily served four people. ENJOY!

Click here for printable recipe

Chocolate Covered Kiwi Popsicles

The moment I saw these on Pinterest the other day, I knew I'd be making them very soon. I picked up kiwis at the store that same night and had them in the freezer first thing the next morning. I've actually made these three times now and my youngest son adores them! I give him the frozen kiwis on sticks (before they are dipped in chocolate) and he sits in his high chair and grins the entire time he eats them.

I've made these with both bittersweet dark chocolate and semi-sweet chocolate. The kiwis are a bit more tart (especially if you accidentally freeze ones that aren't quite ripe in your eagerness to try this recipe!) after they are frozen, so the sweeter chocolate balanced out the kiwi nicely. I still preferred the darker chocolate, but that's typically my preference with any chocolate treat.

Chocolate Covered Kiwi Popsicles

6 large kiwis, peeled using this awesome method, cut into 1/3"-1/2" thick rounds
1 cup dark chocolate or semi-sweet chocolate chips
1/4 cup coconut oil
popsicle sticks or lollipop sticks

Slice the peeled kiwis into rounds with a lollipop stick in each one. Place on a tray lined with wax paper or parchment. Freeze for at least 4 hours and up to 48 hours.

In a glass bowl, melt the chocolate and the coconut oil over a pan of simmering water. You can also melt this in the microwave at no more than 50% power for 15-30 seconds at a time.

Dip each frozen kiwi into the melted chocolate. The chocolate will harden within a few moments of being dipped. Eat immediately or re-freeze.

Click here for printable recipe