recipe: Halloween Chocolate Cupcakes with Peanut Butter Icing

yay Happy Halloween! 

I hope you all are having a spooky and fun Monday! I wanted to share these AHmazing cupcakes that I made over the weekend! They are chocolate peanut butter goodness and they're so good it should be bad, but it's not {just don't read the ingredients}! All my fellow pb&chocolate lovers must try this recipe and let me know what you think!

Chocolate Cupcakes with Peanut Butter Icing by Ina Garten {recipe here}

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Kathleen's Peanut Butter Icing, recipe follows
• Chopped salted peanuts, to decorate, optional {I chose Halloween themed sprinkles!} 

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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I had to top them with some Halloween themed sprinkles too! It seemed only right :)

Have a great Halloween everyone! Who dressed up as what? Share please!!

xox

wearing an appropriately designed DOTS shirt!

recipe: crab cakes with homemade tartar sauce

Whenever my mom seems crab cakes on a menu she'll always order it because she knows it's good. They can be tricky to make and some people don't have the patience for them. I think I've also developed this same tendency to order crab cakes when I see them, although when I got a craving for them recently I decided to try making them myself. Of course I turned to Ina because as I always say, "Ina knows best." She provides the most straightforward recipes that turn out being majorly impressive and satisfying. This one is no exception! If you like crab cakes then you will definitely love these!

yellow and red peppers and celery ready to go!

crab cakes formed and ready to fry!

 weird looking but delicious, I promise!

Ina Garten's Crab Cakes (she made them bite sized, I made them humungous!} 

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion (1 small onion)
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup good mayonnaise
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten
• For frying
• 4 tablespoons unsalted butter
• 1/4 cup olive oil

Directions

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Tartar Sauce to go with it!

Ingredients

• 1/2 cup good mayonnaise
• 2 tablespoons small-diced pickles or cornichons
• 1 tablespoon Champagne or white wine vinegar
• 1 tablespoon capers
• 1 teaspoon coarse-grained mustard
• Pinch kosher salt
• Pinch freshly ground black pepper

Directions

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

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Have a great weekend everyone! 

I'm spending a fun day with Matthew on Saturday and then Sunday morning I'm flying up to the Bay Area for a Ruche shoot. 

I'm so excited!

xox

recipe: tortellini with roasted butternut squash and mushrooms

Tortellini with Roasted Butternut Squash and Mushrooms

INGREDIENTS
1 small butternut squash, peeled and cut into 1 inch cubes
6 oz cremini mushrooms cut into quarters
1/4 cup fresh sage leaves
2 tablespoons olive oil
1 pound tortellini pasta
2 ounces Parmesan cheese, grated

DIRECTIONS
Preheat over to 450 degrees. Toss squash with mushrooms, safe leaves, oil and some salt and pepper. Roast, tossing midway, for about 20 minutes, or until tender.

Cook the tortellini according to the package. Reserve some pasta water just in case before draining. Add cooked tortellini to pan, add roasted vegetables and half of parmesan cheese. Toss with a little more olive oil if needed. Plate and serve with sprinkled cheese on top.
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This is one of the easiest recipes but it's so good! Butternut squash is rich and delicious and I love how it reminds me of fall. Yesterday was LA's first rain of the season and I loved it so much, but for some reason it really had me missing last fall. I am such a nostalgic person {to a fault} and I couldn't help thinking about how I missed making tea on rainy mornings and going on cold afternoon walks with Ginger. It was a perfect season with so many exciting things going on, including the early stages of planning the wedding. I have to remind myself that this season will be amazing too. Maybe more so now that we're in our new apartment. Still have to get it together though. There may or may not be unpacked boxes that I've been neglecting to deal with...

Have a great day everyone!

xox

recipe: soba noodles with eggplant and mango

I've been so excited to share this recipe with you guys because it is sooo good! I made this incredible noodle dish from the cookbook Plenty and oh my gosh I am still dreaming about it! There's something so good about the combination of mango and eggplant..who knew?! And with the basil and cilantro it was so flavorful and delicious. Can't wait to make this again!!

Soba Noodles with Eggplant and Mango Serves 6

from Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

Yotam Ottolenghi

INGREDIENTS

1/2 cup rice vinegar

3 tbsp sugar

1/2 tsp salt

2 garlic cloves, crushed {I'm going to mince it next time}

1/2 fresh red chile, finely chopped

1 tsp toasted sesame oil

grated zest and juice of 1 lime 

1 cup sunflower oil

2 eggplants, cut into 3/4-inch dice

8 to 9 oz soba noodles

1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips

1 2/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it)

2 1/2 cups cilantro leaves, chopped

1/2 red onion, very thinly sliced

DIRECTIONS

In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice.

Heat up the sunflower oil in a large pan and shallow-dry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. 

Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.

In a mixing bowl toss the noodels with the dressing, mango, eggplants, half of the herbs and the onion.  You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl. 

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Excited the weekend is here again, and so soon too! I love short weeks. This weekend I am volunteering with the Ovarian Cancer Coalition for their annual walk/run. I've done it every year for the past 10 years and it involves waking up super early on a Sunday but it's so worth it. I love how energized people get about walking for a cure. It's also my brother's last weekend in LA before he moves to New York City. So sad but also really excited for him. I wish I could tag along on his adventure! What are you up to this weekend? Making this noodle dish, maybe?? hehe

xox

recipe: taco salad

Last night I made this taco salad for me and Matthew. It was so easy but really flavorful. I loved the Avocado Cilantro Dressing! Perfect for a simple weeknight meal.

Taco Salad with Avocado Cilantro Dressing (serves: 6, time: 1 hr)
from A Place at the Table Food, Faith and Friendship at the Immaculate Heart Center for Spiritual Renewal

INGREDIENTS for Avocado Cilantro Dressing:
2 cups fresh cilantro, roughly chopped
1 1/2 tablespoons lime or lemon juice
1 tablespoon red or white wine vinegar
4 medium green onions, chopped small
2 cloves garlic, minced
1 teaspoon salt
1/4-1/2 teaspoon sugar
1 medium avocado, halved, pitted, scooped from skin

INGREDIENTS for Taco Salad
1 tablespoon olive oil
1 pound ground turkey
1 teaspoon garlic powder
1/2 teaspoon ground chili powder
1/2 teaspoon ground cumin -- We don't like cumin so we omitted it
1/2 teaspoon dried oregano
1/2 teaspoon salt
6 tortillas, cut into 1/8-1/4 inch strips or triangle wedges
Oil for frying tortillas (e.g., peanut, safflower, vegetable)
8-9 cups romaine lettuce, shredded
2 medium bell peppers, any color, seeded and cut into strips
2 medium tomatoes, cut into wedges
2 green onions, sliced thin
5-6 radishes, sliced thin
1 15-ounce can kidney beans, drained and rinsed
2 cups shredded cheese of choice (jack, chedder, queso fresco)

DIRECTIONS
1. To make Avocado Cilantro Dressing, combine cilantro, citrus juice, vinegar, onions, garlic, salt, and 1/4 teaspoon sugar with 1/2 cup water in a blender. Blend on low until the cilantro and onions are well minced, stopping once to scrape down the sides of the blender.

2. Add avocado and blend, adding up to 1/2 cup more water until thinned to desired consistency. Taste for flavor balance and adjust as needed, adding the additional 1/4 teaspoon sugar if desired.

3. Chill until ready to use. This makes about 2 1/2 cups of dressing.

4. Heat the olive oil in a pan, add the turkey, and season with garlic powder, chili powder, cumin (if you like it), oregano, and salt. Saute over medium heat for 8-10 minutes, stirring frequently until full cooked. Remove from heat and let cool while preparing other ingredients.

5. Pour 1/2-inch frying oil into a small saucepan and heat over medium-high heat. After a few minutes, test the readiness of the oil by dropping in one tortilla strip. If it starts to sizzle quickly, the oil is ready. Drop in a handful of tortilla strips. Fry until golden, about two minutes, stirring frequently. Remove with a slotted spoon and drain in a bowl lined with paper towels. Repeat with the remaining strips, a handful at a time.

6. In a bowl or on salad plates, later lettuce, turkey, beans, pepper, tomato, green onions, radish, and cheese. Dress with Avocado Cilantro Dressing, and garnish with tortilla strips.

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Alright so somewhat related..I don't eat meat but Matthew does. He was annoyed that I didn't want to prepare the turkey. What do you guys think? Should I make meat dishes for Matthew because he eats meat? Or should I let him do it? I'm curious as to what you guys think. I have nothing against people who eat meat, obviously I married someone that does, it's just personal preference.

xox

recipe: chocolate pie

haha ok, I told you I love chocolate! I just couldn't resist making this chocolate pie last weekend. It sounded so good and also really easy, especially if you choose to go the store-bought pie crust route. This is a classic chocolate pie and it's to die for. It's kind of like chocolate pudding with a flaky crust, but better. I'm dying to make it again! It's from the August issue of Food and Wine, made by Lee Ann Flemming, a newspaper columnist and baker who made 53 chocolate pies for the filming of The Help. The movie is based on a book I've been dying to read and apparently the whole ending is based on a secret involving Minny's famous chocolate pie. I have to find out what it is now..although I might have a guess! 

Minny's Chocolate Pie
Active: 20 min; Total: 1 hr 30 min
Makes one 9-inch pie

INGREDIENTS
1 packaged pie dough crust (or you can make your own)
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
whipped cream, for serving

DIRECTIONS
Preheat the oven to 350 degrees. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway though the baking {to prevent the crust brown browning too much}. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

The chocolate pie can be refrigerated overnight.
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I'd definitely recommend making this if you want a last minute and easy dessert that won't take you 

hours and hours in the hot kitchen. I know you'd rather be at the pool anyway :)

xox

recipe: chocolate caramel slice

As much as I love summer, the warmer months do have a serious downfall when it comes to sweets. Most people prefer desserts with fruit in the summer, and while I do love how fresh the strawberries and peaches are, I can't help getting some serious chocolate cravings. I have been wanting to make this chocolate caramel dessert for months now, as I've frequently seen it featured in Bon Appetit's Epicurious ads. I looked it up and the Chocolate Caramel Slice is supposed to be a variation of a traditional Australian dessert. When I think of Australia, I think of surfers, tans, and bikinis--basically summer, so this dessert is now summer-approved in my book. This dessert is really delicious and I can't tell you how many times Matthew told me it's his new favorite. He finally decided that it reminds him of a gourmet twix bar, which I can kind of see since it has the crust, the caramel layer, and the chocolate ganache layer. It definitely has that salty-sweet component that I love, and the sea salt on top is a nice touch to balance out the richness of the chocolate. They go fast so I'd make the whole recipe!

Chocolate-Caramel Slice printable
Bon Appétit  | May 2007
Bill Granger

INGREDIENTS

Crust

• 1 cup all purpose flour
• 1/4 cup (packed) golden brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon ice water
• 1 large egg yolk

Toppings

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup (packed) golden brown sugar
• 6 tablespoons (3/4 stick) unsalted butter, diced
• 2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup
• 1 teaspoon vanilla extract

• 
  
• 6 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons whipping cream
• Flaked sea salt (such as Maldon)

DIRECTIONS

For crust:
Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.

For toppings:

Whisk first 5 ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to boil. Attach candy thermometer to side of pan. Boil gently until caramel is thick and temperature registers 225°F, whisking constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

Meanwhile, melt chocolate with cream in microwave in 15-second intervals, stirring occasionally. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Cover and keep refrigerated.

Cut dessert lengthwise into 4 strips. Cut each strip crosswise into 5 or 6 slices. Transfer to platter and serve.

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Have a great weekend everyone! 

It's been dubbed "Carmageddon" in LA, since one of the main freeways is closed all weekend. 

We're planning on having a nice staycation in our neighborhood and not venturing anywhere more than 5 miles away. Wish us luck!

xox

Guest Post: Ina's Italian Tiramisu... Yum!

I am so thrilled to be guest posting for my very sweet friend Mara! I'm Eden and I own an event design and floral company called Sugar and Charm. I also have a blog where I share recipes and fun crafts, that you can see here. I had the pleasure of (and best time ever) working with Mara on the design and florals for her beautiful wedding day! I must say it turned out gorgeous and I can hardly wait to see the pictures!! When Mara asked me to guest post, I instantly thought of sharing a recipe, since we both have a passion and love for baking. I also wanted to incorporate Mara's favorite chef, Ina Garten, and the amazing country her and Matthew have been frolicking in for two weeks... Italy! Read below for a sweet and delicious Tiramisu recipe from Ina Garten's Family Style cookbook. Enjoy! 

Ina's Tiramisu (from The Barefoot Contessa Cookbook, Family Style) printable 

INGREDIENTS 

     *6 large egg yolks, at room temperature 

     *1/4 cup sugar

     *1/2 cup good dark rum, divided 

     *1 1/2 cups brewed espresso, divided (if you don't have espresso, you can make a strong dark coffee)

     *16 to 17 ounces mascarpone cheese (find this at an Italian specialty store)

     *30 Italian ladyfingers 

     *Bittersweet Chocolate, shaved or grated

     *Confectioners' sugar (optional) 

DIRECTIONS 

Whisk the egg yolks and sugar on high speed for 5 minutes, until it's light yellow and very thick. Lower the speed to medium and add 1/4 cup rum and 1/4 cup espresso as well as the mascarpone cheese. Whisk  until smooth.

In another shallow bowl, combine the remaining 1/4 cup rum and 1 1/4 cup espresso. Dip one side of each ladyfinger into the mixture and line the bottom of a 9 X 12 X 2-inch dish (really any dish will work... even little individual ones). Pour half of the espresso cream mixture evenly on top. Dip one side of the ladyfingers in the espresso-rum mixture and place them in second layer in the dish. Pour the rest of the espresso cream mixture on the top, cover with plastic wrap and refrigerate overnight. 

Before serving sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar. Tada! 

Thanks for letting me stop by, Mara!! Can't wait to hear all of the exciting adventures you and Matthew had on your honeymoon. xoxo 

recipe: coconut cupcakes

So most of the time I am not a big fan of cupcakes. I know crazy, right? Well truth be told, I'd much rather have a piece of cake. Why you ask? Well, I find that so many bakeries pump out these dry and way too sweet cupcakes. When I found this recipe from Ina Garten I knew I had to make it. First of all, because Ina can do no wrong in my book and second because Matthew is a major coconut fan and every once in a while I like to do something sweet for him! These coconut cupcakes were unbelievable! Moist, flavorful and perfectly sweetened! Ina is a genius. Enough said.

Ina's Coconut Cupcakes (from The Barefoot Contessa Cookbook) printable
(makes 18-20 cupcakes)

INGREDIENTS

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

DIRECTIONS

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
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Seriously if you like cupcakes, especially coconut cupcakes you have to make this recipe! You'll thank me for it. I'm not even that into coconut and I was smiling my way through every bite, so hopefully that tells you something!

What are your plans this weekend? You know, besides making these cupcakes? :)

xox