2/27/14 ChefElla's PB&J Sandwich Cupcakes

CHEFELLA'S PB & J SANDWICH CUPCAKES

I like cooking shows.  You can get really fun ideas for recipes from the different people you see.  The other night I was watching a show that was a cupcake competition.  I did not particularly care for the cupcakes that the contestants made, but one of them made a cupcake sandwich.  I liked the idea and I could not wait to try it, but I did not know what kind of cupcake sandwich to make.  I thought of all of the sandwiches I have eaten, but none of them sounded good as a cupcake.  Then it came to me.  I could make a peanut butter and jelly cupcake.  I looked through different recipes in books and on the web and did not see anything I liked, but I did find a base recipe for a Peanut Butter Cupcake.  I knew it would be a good place to start for one of my recipes.
ChefElla.

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

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a butter knife, a stand or electric mixer, a rubber
    spatula, a large non-stick muffin pan, a small bowl, a star tip, a heavy duty quart plastic bag.

ChefElla's PB&J Sandwich Cupcakes (This recipe will make 18-24 servings)

Ingredients:
1 3/4 Cups.    All-Purpose Flour
1 Tbl.             Baking Powder

1/2 tsp           Kosher Salt
1/2 Cup         Peanut Butter (creamy or chunky)
                      -If you do not use peanut butter you can substitute what ever kind of nut butter you like.

1/4 Cup         Butter
3/4 Cup         Sugar
2 ea.              Large Eggs
1 tsp              Vanilla Extract
1 Cup            Milk
                     -If you do not use milk you can substitute soy, flax, coconut, or any other kind of milk.
1 pkg.            Cupcake Liners
1 Cup            Buttercream Frosting, the not whipped variety is best.
3 Tbl.             Raspberry Jelly
                      -You can use whatever kind of jelly you like best.
1 pkg.            Colored Sprinkles-Pick sprinkles that will match the color of the jelly you picked.
                      Pan Spray

3. Preheat oven to 350F.
4. In a small bowl mix flour, baking powder and salt.
5. Add peanut butter and butter to your mixing bowl and mix on medium speed until the ingredients are well
    combined.
6. Turn your mixer off and add sugar.  Turn mixer on medium and beat the mixture until it is fluffy.  It will
    change to a light tan color.
7. Add vanilla and one egg to the mixer on low.  When the egg is mixed in add the second egg and mix until
    it is mixed in.  Mixed in is when you cannot tell the egg from the other ingredients.
8. Turn the mixer to low and alternate adding the flour mixture and 1 cup of milk.  Add 1/4 of the flour
    mixture to the mixing bowl.  Then 1/4 cup of milk.  When the ingredients are mixed in repeat the process
    until the milk and flour mixture are all mixed into the mixing bowl.
9. Remove the mixing bowl from the stand and scrape the bowl with a rubber spatula to make sure all of the
    ingredients are well combined.

10.  To bake, spray the muffin pan with pan spray.  Add one heaping tablespoon of cupcake batter into
       each of the muffin cups.  Bake for 8 minutes.  Check the doneness by sticking one of the
       cupcakes in the center of the pan with your butter knife.  If the knife comes out clean the cupcakes
       are done.  If not cook for 2 more minutes.
11.  Turn out your cupcakes and let cool on a plate.  Repeat step 10 until all of the batter is gone.
12.  Spread out your cupcakes liners.  In the bottom of each liner add one of your mini-cupcakes with
       the flat side facing up.
13.  In your small bowl add your frosting and jelly and mix well.  It may be a little soupy but it is ok.
14.  Cut a small hole in the bottom corner of the quart bag and put your star tip through the hole.
15.  Fill the bag with frosting.
16.  Squirt 1 tablespoon of frosting on top of your mini-cupcakes in the liner.  Top with another mini
       cupcake flat side down to make your sandwich.  Repeat the process until all of your cupcakes are
       made into sandwiches.
17.  Squirt more frosting on top of your cupcakes.  If you know how to make designs you can do that
       also.  Top your cupcakes with the sprinkles and then refrigerate for 1 hour.  This will make the
       frosting set.
       -If you do not have a star tip simply spread your frosting on with a butter knife.

Make your own recipe by trying different kinds of cupcakes and different flavored frostings until you have your own secret recipe.

Enjoy.

- ChefElla

skillet gnocchi with ham, peas & mushrooms

want a one skillet meal that pleases everyone, is infinitely adaptable, and can be on the table in 30 minutes? then this skillet gnocchi is for you! want more vegetables? add them. prefer a meatless option? skip the ham. change up leftover chicken breasts or grilled or roasted vegetables by tossing those in. not a fan of swiss? try cheddar or monterrey jack. endless options, all delicious.

skillet gnocchi with ham, peas & mushrooms
adapted from food network
30 minutes, serves 4

1 tablespoon unsalted butter
1 onion, diced
8 ounces mushrooms, sliced or quartered
1/2 pound carrots, sliced
8 ounce ham steak, cut into bite size pieces
1/2 cup chicken broth
17.5 ounce package gnocchi
1 cup thawed frozen peas
1/4 cup heavy cream
1 cup shredded swiss cheese

1. heat a large skillet over medium heat and add the butter. add the onion, mushrooms, and carrots and cook until softened, about 5 minutes.
2. add the ham and cook until the ham is lightly browned, a couple minutes.
3. add the chicken broth and 3/4 cup water and bring to a simmer. add the gnocchi, stir, cover, and cook until tender, about 5 minutes. 
4. remove from heat and stir in the peas and cream. season with salt and pepper. mix in the cheese until melted and serve. 

pork tenderloin with mustard maple sauce

my favorite meals are those that can be thrown together from things i already have in my pantry. like  chicken with mustard sauce, cacio e pepe with lemon, skillet glazed pork chops, and almond crusted chicken fingers this pork is full of flavor, is ready in thirty minutes, and i already had all of the ingredients, including a pork tenderloin stashed in the freezer. this one went into my favs board asap!

pork tenderloin with mustard maple sauce
adapted from dainty chef
30 minutes, serves 4

3 tablespoons dijon mustard
1 pound pork tenderloin, trimmed
1/4 cup cider vinegar
2 tablespoons maple syrup
preheat your oven to 425F.

1. coat the bottom of a large, ovenproof skillet with oil and place over medium high heat. rub 1 tablespoon mustard over your pork. season with salt and pepper. add pork and brown a minute or two on each side. transfer the pan to the oven and roast about 15 minutes, or until the pork is 145F.
2. transfer the pork to a cutting board and tent with foil. while the pork rests, place the skillet on medium heat, add the vinegar and bring to a boil, deglazing the pan. whisk in the maple syrup and remaining 2 tablespoons dijon. simmer about 5 minutes, or until thick.
3. slice the pork and serve with the sauce. 

low fat whole wheat cinnamon rolls (no yeast required!)

I like to think I have pretty good self control. I don't buy shoes just because they're on sale. I make myself coffee at home every day instead of splurging at Starbucks. I avoid eye contact with the Reese's peanut butter cups as I'm checking out of the grocery store. 

But, we all have our weaknesses, and when it comes to the smell of warm, pillowy, cinnamon sugar goodness, I'm a goner. (Seriously, when I'm alone in an airport, I feel like I have to strategically plot my course to avoid any and all Cinnabons.)

In an effort to satisfy these cravings, and not end up missing a flight just to be found under a pile of empty Cinnabon containers, I had to find an easy, healthy, and quick recipe for cinnamon rolls that I could feel good about. These babies don't need any yeast, take about thirty minutes to whip up, and reheat like a dream. Basically, perfection. My self control thanks me. 

I will admit, things start out a little weird, but trust me on this one. Applesauce is cut into the flour mixture to get the dough started. You can use a pastry cutter for this, but I prefer to use two forks - the last thing I need is another kitchen gadget! Then, the almost-dough gets chilled for ten minutes.

This is a very handy time to get your cinnamon-sugar mixture together and get your butter melted for the filling. (Wouldn't be a cinnamon roll without it!)

With the addition of milk and vinegar, the dough comes together easily. I did 80% of the work in the bowl and finished the kneading off with my hands on the counter. Feel free to add a little more flour if your dough is too tacky. 

Once you get your dough rolled out to about a 1/2 inch thick, things started to get a little messy. At this point, you want to brush on the melted butter, sprinkle the cinnamon sugar mixture evenly, and roll the dough into a log. Once it's rolled up, you can even out any bulges - I find my middle to always get a little thicker than the rest. Then, slice your log into twelve even sections.

Okay, okay. You caught me. I totally said twelve, but only have ten. It was early and I was feeling generous! Either way, you want to make sure you space your rolls out so they have room to grow and bake all the way through.

When they come out of the oven twenty minutes later they will look so good even your kitten will want one. But, if you let them cool for a few minutes while you make a quick icing, they will be taken from "so good" to "life changer". 

And they totally are.

Healthy Whole Wheat Cinnamon Rolls (No Yeast Required!)

Adapted from Foodie Fiasco

Yields 12 servings

Ingredients

1 cup all purpose flour

1 cup whole wheat flour 

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons unsweetened applesauce (I used one small container)

1/2 cup skim milk (can substitute almond)

1 teaspoon white vinegar 

1 tablespoon butter, melted

4 tablespoons sugar 

2 teaspoons cinnamon

3 tablespoons powdered sugar 

1-2 tablespoons skim milk

1/4 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees.

2. In a large bowl, combine flours, baking powder, and salt. Add applesauce and combine until shaggy. Chill in refrigerator for ten minutes.

3. Combine 3 tablespoons sugar with cinnamon and mix.

4. Melt butter and let cool.

5. Remove dough from refrigerator and add milk, vinegar, and remaining 1 tablespoon of sugar. Combine until dough comes together into a tacky ball. Remove from bowl and knead, adding extra flour if necessary. 

6. Roll dough into an oval shape, about 1/2 inch in thickness.

7. Brush on melted butter, sprinkle with cinnamon sugar mixture, and roll into a log. With a sharp knife, cut into 12 even sections.

8. Grease a pie pan and place rolled sections cut side down. Space evenly for even cooking.

9. Bake for 20-25 minutes or until puffed and golden brown.

10. While rolls cool, combine powdered sugar, milk, and vanilla. Pour over rolls and enjoy!

Note: These reheat fantastically in the microwave! 

Vegan Option: Substitute Earth Balance for butter and almond milk for skim.

Nutrition:

Calories: 111, Fat: 1g, Carbs: 25g, Protein: 3g

Happy baking!

Amanda

mini peanut butter caramel & ganache tarts

remember back in january when i teased making chocolate truffles for valentine's day this year? i completely and totally forgot. and made these obnoxiously good tartlets instead.

valentine's day fell on a friday this year, which meant i would be home all day and could make pretty much whatever i wanted for dinner and dessert. i quickly skipped the thought of making an elaborate dinner, i'd rather spend my time on a good dessert. it's no secret that peanut butter and chocolate are two of jason's favorite things and his favorite combination, so as soon as i saw this tart i knew it would be perfect - with a couple small tweaks.

instead of making one large tart, i went with tartlets, knowing that one would probably be enough for the both of us - and it was. the tart needs something crunchy and salty - salted peanuts mixed into the caramel worked really well. and since neither of us are huge fans of white chocolate, i subbed some dark chocolate. these things were amazing, one of the easiest, fanciest looking desserts i've made in a long time.

mini peanut butter caramel & ganache tarts
adapted from spache the spatula
makes 4 mini tarts

i spent an afternoon making these. you'll see there's actually not a whole lot of active time; much of it is spent waiting for the dough to chill, waiting for the caramel to cool and set, waiting for the ganache to set. the crust and caramel (steps 1 & 2) could be done the day before you plan to serve them, leaving assembly, making ganache, & waiting for it to set (steps 3 & 4) to the second day.

when i made these, instead of scaling the caramel recipe by a third, i made a full batch of it. i had about a cup and a half left over. trust me, it did not go to waste. if you want to have extra on hand, the quantities in brackets represent a full - about 2 cups total - batch.

for the crust:
1/4 cup sugar
4 tablespoons unsalted butter
1 egg yolk
3/4 cup all purpose flour
2 tablespoons dark cocoa powder
1/4 cup mini chocolate chips

for the peanut butter caramel:
1/3 cup sugar [1 cup]
1/3 cup + 1 tablespoon heavy cream [1 1/4 cups]
1/4 cup creamy peanut butter [3/4 cup]
about 3 tablespoons chopped salted peanuts [1/2 cup]
hearty pinch of sea salt

for the ganache:
4 ounces dark chocolate
6 tablespoons heavy cream

1. make the crust. cream the butter and sugar with a mixer until light and fluffy. add the egg yolk and mix until combined. add the flour and cocoa and mix until combined. stir in the chocolate chips. scoop about 3 tablespoons of the mixture into a mini tart pans. repeat with the remaining mixture, filling 4 pans total. don't spread the mixture and chill for 1 hour. preheat your oven to 350F. using your fingers, smooth the dough along the bottom and up the sides of the pans. bake for about 15 minutes. as soon as they come out of the oven, use the bottom of a drinking glass or measuring cup to press the dough back into the pan. let cool completely.
2. while the crust is baking and/or cooling, make the caramel. add the sugar to a heavy bottom saucepan and make sure it's spread out pretty evenly. heat over medium low heat until medium brown. slowly pour in the cream. your caramel will seize, that's ok. continue cooking and whisking or stirring for about 15 minutes, or until smooth. remove and discard any hard chunks of sugar that didn't dissolve. stir in the peanut butter, salted peanuts, and sea salt until the peanut butter is melted and creamy. let cool at room temperature. 
3. once the crusts are cool, fill each with two tablespoons of the caramel. let set at room temperature or in the refrigerator. the caramel must be set before topping with the ganache. 
4. to make the ganache, heat the heavy cream in a saucepan over medium low heat just until it simmers. add the chocolate and whisk until smooth. top each tart with about four teaspoons of ganache. let set at room temperature or in the refrigerator.

2/20/14 ChefElla's Mock Creamy Wild Rice Soup

CHEFELLA'S MOCK CREAMY WILD RICE SOUP

I love wild rice soup.  If you have never eaten it before you should really try it.  It is so creamy and rich and flavorful that I could eat it every day.  But I know that it is not good to eat rich food every day, so I decided to make a recipe that I could eat more often.  My wild rice soup is a mock (fake) wild rice soup because it does not have cream, butter, or flour in it.  The soup still tastes creamy and rich and the best part is that you will not be able to tell the difference between my soup and the real one.
If you do not know what wild rice is, it is actually not a rice, but the grain of a particular type of grass.  It cooks like rice and has a nutty flavor.  If you like it you can cook and eat it just like rice.
ChefElla.

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

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a knife, a cutting board, a medium stock
     pot, a small bowl, a mesh strainer, a blender, a peeler and a wooden or plastic spoon.

ChefElla's Mock Creamy Wild Rice Soup (This recipe will make 4-6 servings)

Ingredients:
1 Lb.      Chicken Breast or Tenders, cut into bite size pieces
               -Remember kids like ChefElla have little mouths, so the pieces should be small for a kid, not
               small for a mom or dad.
3/4 cup   Carrot, cut into bite sized pieces (3 - 4 small carrots)

1    cup   White Onion, cut into bite sized pieces (1/2 medium to large onion)
3/4 cup   Celery, cut into bite sized pieces (3 medium celery stalk)
               -Wash celery stalk.  Cut brown ends off of celery.  Cut celery in half lengthwise.  Cut each
               half of celery lengthwise again.  You can continue to do this until the pieces are as thin as you
               want them.  Chop the celery stalks into small pieces.  The thinner the celery is cut, the smaller
               the pieces will be when you chop them.

6 cups     Chicken Stock
1 cup      Wild Rice, Raw
2 cups     Cauliflower, Raw (8oz)
1 tsp       Kosher Salt
1/2 tsp    Black Pepper
1/4 tsp    Garlic Powder
2 tsp       Kitchen Bouquet
               -You can use other browning liquids like Maggi seasoning, but they can have MSG in them.
               If you do not like MSG or if you have an allergy to it, just use Kitchen Bouquet.
2 Tbl        Olive Oil

3. Cook your wild rice according to the directions on the package (generally the ratio is 1 to 4.  This
    means that for every 1 cup of rice you will need to cook it in 4 cups of water.
4. Cut your carrots (peel carrots with your peeler before cutting), celery and onions.  Set aside in your
    bowl.  Cut your chicken into small pieces.
5. When the rice is done strain it through your mesh strainer.  Return your pot to the stove and heat on
    medium high heat.  Add two cups of chicken stock, cauliflower and 1 cup of cooked wild rice to
    your pot.  Cover and simmer for 15 minutes.
6. Put cauliflower, wild rice and stock into you blender and puree (mix on a high speed until it is a
    paste).
7. Return the pot to the stove and turn on medium.  When hot add 2 Tbl. olive oil.  Add carrots, onion
    and celery.  Spread the vegetables evenly on the bottom of the pan.  Let the vegetables sweat on the
    bottom of the pan for 3-4 minutes  without stirring (sweating is when the vegetables cook on a lower
    heat so that they do not become brown but still cook).  The onions will begin to look clear.  Turn the
    pot onto high heat and add the chicken.  Mix the chicken into the vegetables.  Stir every 45 seconds
    to a  minute until all of the chicken is white in color.
8. Add the spices, kitchen bouquet, wild rice, cauliflower puree and stock to the pan.
9. Bring the soup to a boil, turn to low heat and serve.

Top your soup with crackers, serve with bread, or whatever else you can think of.  

Enjoy.

- ChefElla

salted chocolate chip peanut butter oatmeal cookies

my favorite cookie needs two things: chocolate + one bowl + no refrigeration time. that way i can go from no cookies to eating cookies in under 20 minutes. because let's be honest; when i want a cookie, i want it now. not tomorrow after waiting for dough to chill. this cookie meets all of those criteria plus a bonus: peanut butter, jason's favorite cookie. toss in some oats and top with sea salt just for kicks and in 20 minutes you'll be eating fresh cookies too.

for more cookie inspiration, check out the other 57 in the archives or the 130+ i've pinned for later.

salted chocolate chip peanut butter oatmeal cookies
adapted from how sweet eats
makes 3 dozen

8 tablespoons unsalted butter, melted and cooled
6 tablespoons creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 1/4 cups flour
1 cup oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup dark chocolate chips or chunks
sea salt for sprinkling the tops of the cookies

1. preheat your oven to 325F. line a baking sheet and set aside.
2. in a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar and mix until combined. add the egg, egg yolk, and vanilla and mix until combined. 
3. add the flour, oats, baking soda, and salt and mix until combined. fold in the chocolate chips.
4. shape about 1 1/2 tablespoons of dough into a ball and place on the baking sheet a couple inches apart. sprinkle the top of each cookie with sea salt. bake for about 12 minutes or until the edges are golden brown. let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely. store in an airtight container.