Silky Peanut Butter Frosting

Posted by request. I found this recipe from Ina Garten online and made it for Joel’s birthday cake. It is silky, velvety, satiny smooth and oh so peanut buttery. David made a dark chocolate cake that we frosted with this and It was a huge hit with our family. It is reminiscent of Amy’s Peanut Butter Mousse but I thought it was different enough to warrant its own post and it makes just enough to generously frost one two-layer cake.

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

With an electric mixer, mix together first five ingredients until creamy, scraping the sides of the bowl as necessary. Add the heavy cream and mix on high until light and smooth.

I went kind of easy on the filling between the two layers because I was unsure of how much frosting the cake would need but I could have added a more. No matter, what was left over was quickly devoured by my children so not a bit of it was wasted. This is going to be a new family favorite.

Lemonade JELL-O Ring

I was recently wondering why you just don’t see molded JELL-O salads as often as you did in the 80s. Whatever the reason, I think a JELL-O salad can be a nice addition to the menu. Summer is already on its way here in the South and this recipe sounds like a nice, refreshing accompaniment to a light summer meal. One note: I personally don’t own a JELL-O mold, but I used a Bundt cake pan recently to great effect.

1 (3 ounce) package lemon JELL-O

1/2 cup sugar

1/2 teaspoon salt

1 cup boiling water

1/2 to 1 (6 ounce) can undiluted frozen lemonade concentrate (depending on the level of tartness you want to achieve)

1/2 pint whipping cream, whipped until peaks form

Dissolve the lemon JELL-O, sugar and salt in one cup boiling water. Stir for at least three minutes to ensure that the gelatin is all the way dissolved. Stir in the frozen lemonade concentrate until well combined. Gently fold the whipped cream into the gelatin. Pour mixture into a ring mold or Bundt cake pan. Refrigerate until well set (probably about 4 hours, but maybe a bit longer.) To unmold the salad, dip the mold or pan into a sink full of hot water for 10 to 15 seconds (Not too long! You don’t want to melt the JELL-O).  Carefully invert onto a serving plate. Garnish with an array of fresh berries—strawberries, raspberries, blueberries, blackberries, etc. (Serve with more sweetened whipped cream to help cut the tartness, if desired) Serve immediately or re-chill in the refrigerator until serving time.

I got this recipe from my mom. I haven’t actually tried it yet but it looks delicious. I’ll try it soon and let you know, but for now I’m posting the recipe here for safe keeping.

Classic Cream Scones

It’s Royal Wedding time (sorry Danielle). I’m not as into the whole thing as some people, but I have to say that it is an historic occasion and I think it’s a fun opportunity to celebrate a bit and maybe brew some herbal tea and make some tea sandwiches. And what would an English tea party be without scones? Here’s an easy recipe.

Preheat oven to 425 degrees. In a large bowl, whisk together:

2 cups flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

Cut in 1/2 cup unsalted butter—cut into 1/2” cubes and chilled—with a pastry blender until mixture resembles coarse crumbs

In a separate small bowl, mix:

1 large egg, beaten

1/2 cup heavy cream

1 1/2 teaspoons vanilla

Stir liquid mixture into dry mixture just until blended. Turn onto a lightly floured board and pat or roll dough into a 1/2” thick disk. Using a biscuit cutter, cut dough into circles and place onto a lightly buttered cookie sheet (or use a Silpat mat). Brush unbaked scones with one egg whisked together with 1 teaspoon water, if desired. Bake for 13-15 minutes at 425 degrees or until golden brown.

1/2 cup currants may be added into the dough before cutting out and baking if desired.

Serve with Mock Devonshire Clotted Cream (recipe follows) and lemon curd or fruit preserves.

Mock Devonshire Clotted Cream

3 oz. cream cheese

1 teaspoon powdered sugar

1/2 teaspoon vanilla

1 cup heavy whipping cream

Mix all together in a food processor until quite thick. Will store well in a refrigerator for a couple of weeks.

Fudge Walnut Waffles

I have fond memories of having friends over for these delicious chocolate waffles on Sunday afternoons during my growing up years. This recipe comes from my Grandma Cassidy and my mother.

1/2 cup butter, melted

1 cup milk

2 eggs

1 1/2 cup flour

1 cup sugar

1/2 cup baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 cup walnuts, coarsely chopped (I actually used pecans because I like them better. You could also just leave out the nuts if you prefer.)

Sift dry ingredients together into a large bowl leaving a hollow in the center. Pour milk in well, drop in unbeaten eggs and pour melted butter on top; stir from center out until mixture is smooth. Add nuts and vanilla. Spread on hot waffle iron, cooking at a lower temperature than with plain waffles*. Watch carefully. They burn easily because of all the sugar in them. Serve warm dusted with confectioner’s sugar and spread with whipped cream.

*We have a waffle iron that has only one setting. I just didn’t cook them as long—between 1 to 1 1/2 minutes per batch (two waffles). Make sure to spray your waffle iron with non-stick cooking spray even if it is Teflon coated so that the waffles don’t stick. I learned that the hard way on the first batch.

Other topping options:

• vanilla ice cream
• sliced bananas
• cherry pie filling
• any fresh fruit
• marshmallow fluff
• peanut butter
• plain old traditional butter and maple syrup

Italian Cream Cake

A friend sent me this scratch recipe and asked me to make it for her birthday. It's a fantastic recipe, and I wanted to have it transferred from the hand written form I have it in now. Sean has requested this for his birthday cake twice now!

1/2 cup soft butter
1/2 cup oil
2 cups sugar
5 eggs, SEPARATED
7 ounces of coconut
1 cup chopped walnuts
2 cups all-purpose flour
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla

Combine the oil, butter, and sugar. Beat in the egg yolks, one at a time. Dissolve the baking soda in to the buttermilk, allow it to sit for a few minutes and grow in size. Alternately add flour and buttermilk mixture in your mixer.
In a seperate bowl, beat the egg whites until they are frothy, not stiff. Fold egg whites in to batter with a spoon or spatula, (not mixer). Fold in 3/4 of the coconut and nuts.

Pour into 2 greased -9 inch pans and bake at 350 for 30-45 minutes, depending on your oven.
Prepare the icing.

After ten minutes out of the oven, allow your cake to cool, wrapped in cellophane for 5-8 hours before icing.



Cream Cheese Icing
1 stick or 1/2 cup of butter
8 ounces of cream cheese
1 lb of powdered sugar
milk to add for consistency

Mix these ingredients until smooth. The milk will need to be added if it is a dry day. You don't want your icing to be too stiff.

Ice cake and cover with remaining coconut and nuts.

Naan

Amy mentioned serving naan with the Honey Curry Chicken she posted yesterday.  After refusing to pay $3 for 2 pieces at the grocery store a few months ago, I came across this recipe and it is fantastic.  Eat it plain, brush with melted butter and sprinkle with garlic salt, or drizzle honey on it for a sweet treat!

1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/4 cup canola oil
1/3 cup plain yogurt
1 large egg
melted butter or oil, for frying

In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, or until foamy.

Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a damp cloth and allow to double in size (about 1 hour).

Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.

Cook each naan in a nice hot skillet drizzled with oil (I use our griddle and brush it with melted butter -- that way I can make a few at a time) until blistered and cooked, flipping as necessary (when the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side).

Honey Curry Chicken

My friend recently shared this recipe on facebook. Sean and I have a new-found addiction to Indian food, so I was excited to find a recipe that my kids would like. It's pretty mild as far as Indian food goes.

6 chicken thighs
4 chicken breasts ( I used all boneless breasts, but you have to be careful about the cooking time so that the chicken does not become dry.)
1 cup of honey
1/4 cup of dijon mustard
2 tsp of curry powder

Mix the last three ingredients to make your sauce. Put the chicken in a 9x13 and pour sauce over the top. over and bake at 375 for 45 minutes, turning the chicken over after 30 minutes.

I did make this in a crock pot on low heat, but again, you have to be very careful with the boneless chicken so it does not become dry.
For extra spice, add a TBSP from of a jar of curry paste. You can find all different varieties in the ethnic food section of your grocery store.
I served this over basmati rice with a side veggies and naan bread. MMMmmmm!