chocolate peanut butter sandwich cookies

if you've been a long time reader or know my husband jason, you know two things: he doesn't particularly care for sweets, especially cake, and for the rare times he chooses something sweet, it almost always involves chocolate and peanut butter. so in 2011 we celebrated his birthday with peanut butter chocolate chip cookies and in 2012 it was black bottom peanut butter pie. this year, these sandwich cookies were on the menu.

normally i am a sucker for a big piece of birthday cake, slathered with homemake buttercream. but these cookies are no joke. jason definitely didn't miss the cake and neither did i. they're so rich and flavorful, we spent the couple nights after his birthday sharing one after dinner. next time, i'll make them smaller, more manageable.

chocolate peanut butter sandwich cookies
adapted from donna hay
makes 12 sandwich cookies

for the cookies
1 1/2 cups chopped dark chocolate
2 tablespoons unsalted butter
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all purpose flour
1/4 teaspoon baking powder

for the filling
1 cup powdered sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/3 cup heavy cream

1. preheat your oven to 350F. line a baking sheet with parchment paper and set aside.
2. make the cookies. place about half of the chocolate and the butter in a saucepan over low heat and stir until melted. set aside.
3. in a medium bowl, whisk the eggs, sugar, and vanilla until creamy. add the remaining dark chocolate, melted chocolate, flour, and baking powder and mix until blended. let stand for 10 minutes.
4. spoon tablespoons of the dough onto the lined baking sheet. bake for 8-10 minutes or until they are puffed and just start to crack. cool completely on the baking sheet.
5. while the cookies are cooling, make the filling by beating the sugar, peanut butter, butter, and vanilla until light and fluffy, about 5 minutes. add the cream and beat for another 2 minutes until smooth.
6. once the cookies are cool, match them up by size and shape. spread half of the cookies with the filling and sandwich with the other cookies. 

Toffee Chocolate & Fig Meringue Layer Cake

Serves 10 to 12

For the toffee chocolate meringues:
6 large egg whites, room temperature
300g caster sugar
1 tbsp. corn flour
75g My Secret Kitchen Toffee Hot Chocolate Drink Mix

For the fig filling:
300g double cream
3 tbsp. My Secret Kitchen Fig Pudding Pickle
1 tbsp. masala wine or sherry

For the toffee chocolate ganache:
200ml double cream
60g My Secret Kitchen Toffee Hot Chocolate Mix

 
Preheat oven 100C. Line three baking trays with baking parchment and grease the paper with light vegetable oil. Whisk the egg whites to soft peaks in a large bowl and slowly add the sugar 1 tbsp. at a time. Mix the last tbsp. of sugar with the corn flour and whisk into the meringue. Stop whisking when it is thick and glossy. Fold in the Toffee Hot Chocolate Drink Mix. Divide the meringue evenly between the three baking trays in even circles and smooth over. Bake for 1 hour and then turn off the oven and leave to dry out for a further 1 hour.  Make the fig filling by whipping the cream to soft peaks and then fold in the masala or sherry and Fig Pudding Pickle.
Make the ganache by gently warming the cream before stirring in the Toffee Hot Chocolate Drink Mix and continue to heat gently and stir until smooth and all the chocolate has melted. To assemble the cake, place one of the meringue circles on a serving platter and top with 1/3 of the fig filling. Top with 1/3 of the ganache, Place another meringue disc on the top and repeat with the filling and ganache. Finally add the last meringue disc and the remaining fig filling and ganache. Swirl together to make a pattern and dust with a little more Toffee Hot Chocolate Drink Mix and sprinkles if desired.

leek and mushroom frittata

i love love love frittatas. they're easy to make, you can use whatever combination of meat, cheese, and vegetables that you like, there are always leftovers that reheat beautifully, and they can be served for breakfast, lunch or dinner. this version uses two of my favorites - sauteed leeks and mushrooms - paired with fontina cheese. if you absolutely have to have meat, top the frittata with chopped crispy bacon before it goes into the oven. the salty bacon goes great with the creamy vegetables and cheese.

leek and mushroom frittata
adapted from bon appetit (click the link for nutrition information)
1 hour, serves 6-8 as a main or 12+ with other brunch accompanyments

2 leeks, white and green parts only, thinly sliced and clean
8 ounces baby bella or white button mushrooms, sliced
12 eggs
1/2 cup sour cream
2 tablespoons chopped fresh parsley or mixed herbs, like basil, rosemary, and thyme
3/4 cup fontina cheese, shredded

1. preheat your oven to 350F.
2. coat the bottom of an oven safe 10" or 12" skillet with olive oil and place over medium heat. add leeks and cook, stirring often, until they're soft, about 5 minutes.
3. add the mushrooms, season with salt and pepper, and cook until softened and most of the liquid has evaporated, about 10 minutes.
4. while the mushrooms and leeks are cooking, combine the eggs, sour cream, herbs, and about half of the cheese in a bowl. season with salt and pepper.
5. spread the mushroom leek mixture so it somewhat evenly coats the pan. pour the egg mixture over and let cook, without stirring, for 5 minutes.
6. sprinkle the rest of the cheese over the top of the frittata and place in the oven. cook about 25 minutes, or until the eggs are set. shake the pan lightly, if the top jiggles, the eggs are not cooked all the way and more time is needed in the oven.
7. let cool in the pan for 5-10 minutes before slicing into wedges to serve.

Spiced Pecan & Maple Caramel Meringue Roulade

A winning recipe from our consultant Susie Medcalf

Serves 8 to 10

4 egg whites, large (or 5 medium) at room temperature
1 tsp lemon juice
200g caster sugar
25g icing sugar, sieved
1 dessert spoon My Secret Kitchen Secret Vanilla Pudding Spices
300ml double cream
1/3 jar My Secret Kitchen Maple Caramel Sauce
100g pecans, roughly chopped

Line a swiss roll tin 250mm x 330mm with greased baking paper. Preheat oven 100C. Whisk the egg whites to soft peaks and whisk in the lemon juice. Slowly add the sugar 1 tbsp. at a time and continue to whisk until the mixture is thick and glossy. Mix together the icing sugar with the Secret Vanilla Pudding Spices and fold into the meringue mixture. Pour into the tin and smooth over before baking for 1 hour until the top is crunchy and the middle is still fluffy. Remove from the oven and place a tea towel over the meringue before turning out, peel off the baking paper and leave to cool. Whisk the cream to soft peaks and spread over the meringue. Drizzle over the Maple Caramel Sauce and finally sprinkle over the pecans. Starting at the narrow end, fold over the edge and continue to roll using the tea towel to help maintain an even pressure. The crunchy edges may be flaky and the roulade may crack but continue to roll it up as tightly as possible. Place on a serving platter and drizzle with more Maple Caramel Sauce, pecans and a dusting of icing sugar.

11/7/13 ChefElla's No-Cream Cream of Potato Soup

CHEFELLA'S NO-CREAM CREAM OF POTATO SOUP

It's cold!  It is so cold where I live that I even had to wear my snow pants at recess the other day.  It is cold when I get up, and cold when I go to school, and cold when I get home.  I wondered what could make me warmer, and lucky for me I had just the recipe.  I would make my no-cream cream of potato soup.  This way I could take something healthy with me for lunch, and I could keep warm too.  This is also a great recipe for anyone with allergies.  So keep warm and enjoy the soup.
ChefElla.

For this recipe you will need to use a knife, the mixer, and the stove.  If you are not allowed to use a knife, mixer or the stove by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring spoons and cups, , a wooden spoon, a knife, a cutting board, a potato peeler, a small stock pot, a saute pan, a colander, and a whisk.

ChefElla's No-Cream Cream of Potato Soup(This recipe will make 4-6 servings)

Ingredients:
2 lbs.     Baking Potatoes
8 oz.      Cauliflower
              -You can use fresh or frozen Cauliflower.  If you use frozen you will need to pre-heat it in the
              microwave for 3-4 minutes.

1 ea.      Leek, Medium Sized (If you do not want to use leeks use 1/2 a cup of diced yellow onion.)
              -Directions for cutting the leek are in step 5.
3 Cups.  Vegetable Stock or Broth     

2 Tbl.     Olive Oil
1/4 tsp  Garlic Powder
1/4 tsp  Black Pepper
2 tsp     Kosher Salt

3. With your potato peeler, peel your potatoes.  Take your time.  Keep the hand holding the potato away
     from the peeler.  Rinse your potatoes and put them on your cutting board.  Throw the peels away in the
     trash.
4. Cut your potatoes into quarters and then into 1 inch chunks.  Put your potatoes in your pot.  Fill the pot
    with water until the potatoes are covered.  Put the pot on the stove and turn on high heat.  While the water     is getting hot prep your leek following the directions in step 5.  When the water begins to boil set your
    timer for 10 minutes.  After 10 minutes add your cauliflower.  Bring to a boil again and Cook the potatoes
    and cauliflower for another 5 minutes.  When done strain your potatoes and cauliflower through your
    colander in the sink.
5. While the potatoes are cooking cut up your leek.  Cut the leek one inch above the white part where the
    leek begins to turn green.  Throw the tough green end away.  Then cut off the root end.  Leeks can be
    very dirty so it is important to wash them.  Wash your leek and return to the cutting board.  Cut the leek in
    half lengthwise (the long way).  Take one half of the leek and cut lenghwise again.  Holding the quartered
    leek together, flat side down, cut into thin half moon strips (The strips will actually be quarter moon strips.)
    When done cut the other leek in half and cut into strips.
6.  Pre-heat your saute pan on high.  Add your olive oil and leeks.  Turn the pan down to low and cook for
     5 minutes stir occasionally so that the leek gets soft but does not burn.
7. Add your potatoes, cooked leeks, kosher salt, pepper, and garlic powder to your mixing bowl.  Add one
   cup of vegetable stock and turn the mixer on speed 1.  Mix until all of the lumps are gone.
  -NOTE:  If you quit now the mixture in the bowl will be wonderful mashed potatoes, and you are done.
   To finish the soup follow the rest of the directions.

8. Return the mixture to the stock pot, return it to the stove and heat on medium heat.

9. Add the remaining vegetable stock and mix with your whisk until smooth. When the soup comes to a
    simmer it is done. 

Top your soup with cheese, croutons, crackers, or toasted bacon and enjoy.

- ChefElla

cacio e pepe with lemon

here's the thing: you can't have it all. all those women out there, working full time, raising kids, keeping a marriage afloat, cooking a real dinner for their family every night, finding time for hobbies and themselves, their plan will sooner or later crack. the problem is that as life goes on, we add more and more responsibilities all wedged into the same amount of time and with the same amount of effort and attention span we've always had. so what happens? something gives. in the last year, i've spent more time and focus on health and wellness, spending nights and weekends working out instead of blogging or keeping in touch with far away friends. i spend my evenings playing with my son, so time dedicated to dinner becomes shorter and shorter. not because i no longer enjoy cooking - follow me on pinterest and you'll see my kitchen is still a flurry of activity - but because i would rather spend my time building towers and crashing them with my son than stuffing ravioli. so now, more than ever, i am on the lookout for meals that start to finish are done in less than thirty minutes - bonus if they're toddler friendly. this pasta fits the bill perfectly. although the original recipe calls for a meyer lemon - rightfully so, since they are deliciously sweet and tart - a regular old lemon will do. toss in some cooked peas, like my favorite alfredo, to round this out as a meal.

cacio e pepe with lemon
adapted from martha stewart living
30 minutes, makes 2 main course servings or 4 starters

8 ounces bucatiti, linguini, or spaghetti
4 tablespoons unsalted butter
3 ounces or 1 cup grated grana padano cheese
2 teaspoons cracked black pepper, either coarsely ground or ground with a mortar & pestle
3/4 ounce or 1/4 cup grated pecorino romano cheese
1 small lemon, zested and cut into wedges

1. cook pasta about 2 minutes less than the package indicates. reserve 1 cup of pasta cooking water and drain pasta. return pasta to the pot.
2. add 1/2 cup pasta cooking water and butter to the pasta. toss and place over medium heat. bring to a simmer.
3. reduce heat to low and add the grana padano cheese and pepper. toss with the pasta and cook until thickened, about 1 minute.
4. remove from heat and stir in the pecorino romano cheese. mix in the lemon zest. 
5. serve the pasta with a squeeze of fresh lemon juice.

secret recipe club: enfrijoladas

since i've gone sweet for the last three secret recipe club picks in a row (see cherry sorbet, bacon topped maple french toast cupcakes, and chocolate snack cake), i decided this month was time for something savory. and not just any savory, but my favorite kind: mexican. i spied these enfrijoladas on edesia's notebook, and while they aren't very photogenic, how can homemade refried beans, tortillas, and melty cheese not be a good combination?! they are delicious and toddler approved! thanks lesa, for teaching me how easy it is to make refried beans at home.



for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
 
check out my previous secret recipe club posts: chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

enfrijoladas
adapted from edesia's notebook
45 minutes, serves 4

2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon cumin
2 15 ounce cans pinto beans, rinsed, or 3 1/2 cups prepared pinto beans
2 cups chicken broth
chili powder to taste
8 taco size flour tortillas
2 cups (8 ounces) monterrey jack cheese, shredded
pico de gallo
your favorite taco toppings, such as sour cream, lettuce, avocado, etc.

1. preheat your oven to 350F.
2. melt the butter in a narrow, deep sauce pan over medium-high heat. add the onion, garlic, oregano, and cumin. saute until the onion is soft, about 5 minutes.
3. add the beans and broth to the pan and bring up to a simmer. simmer uncovered for 10 minutes.
4. use an immersion blender (a blender or food processor also work, they're just messier) to blend the mixture until smooth. if you're using a blender or food processor, return the mixture to the pan.
5. add the chili powder, about 1/4 teaspoon at a time, until the mixture is at a spice level you like. since our toddler is eating this, ours was really mild.
6. using tongs, pass each tortilla through the bean sauce until softened and thoroughly coated on both sides. place in a 9x13" baking dish and fill each tortilla with about 1/4 cup cheese. fold in half and arrange in the dish. top with the rest of the bean sauce. bake 10 minutes, top with any remaining cheese, and bake an additional 5-10 minutes until the cheese is just starting to brown and the beans are bubbling around the edges.
7. while the enfrijoladas are baking, make the pico de gallo.
8. serve the tortillas topped with pico de gallo and any of your other favorite taco toppings.