Dylan & Erica’s Place…

I love my husband. I really do. He has the best sense of humor a person can have. Even if most of his humor as something to do with Family Guy. So .. everyone sing along with me…

It’s Peanut Butter Jelly Time, It’s Peanut Butter Jelly Time
Peanut Butter Jelly, Peanut Butter Jelly, Peanut Butter Jelly and a Baseball bat! (why is there a baseball bat here)

Anyways, so Dylan and I were watching Mrs. Paula Deen the other day and she made Peanut Butter Bread. Which got me to thinking … Jelly Filled Cupcakes with Peanut Butter Frosting. Has to be a hit with my husband. He LOVES peanut butter. Even though I’m not a fan he is so he can eat them all =-)

Jelly Filled Cupcakes with Peanut Butter Frosting, Adapted from Tyler Florence

• 11/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, plus 1 egg yolk
• 3 teaspoons pure vanilla extract
• 3/4 cup milk
• 1 cup of your favorite jelly
• Candy bars smashed for decorating
• Peanut butter frosting, recipe follows

Preheat the oven to 350 degrees F.

Sift the flour, baking powder, and salt together in a bowl. In electric mixer, cream the butter and sugar on medium speed, until light and fluffy. Beat in the eggs, the egg yolk, and the vanilla. Reduce the speed to low and scrap the sides down. Pour in the milk and continue to mix until smooth. Add the dry ingredients and gradually pour it into the wet ingredients, continue to mix until blended.

Spoon the batter into prepared cupcake tins (3/4 full). Bake until the tops of the cupcakes spring back to the touch and are not too golden; about 20 minutes. Cool the pan for 20 minutes and then allow to cool completely on a wire rack before filling and frosting.

Pipe your favorite jelly into the top of each cupcake. Gently insert about 1 tablespoon worth of jelly inside each cupcake. Ice the top with peanut butter frosting and decorate with your favorite candy.

Peanut Butter Frosting:

• 1/2 cup smooth peanut butter
• 1 (8-ounce) package cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 2 teaspoons milk

Beat the butter, peanut butter, and cream cheese with a hand or standing mixer on medium speed, until light and fluffy. Slowly add the confectioner’s sugar and continue to mix until the frosting is smooth, mix in the milk and continue to mix until it reaches a good spreading consisting.

Yield 12 cupcakes and 1 cup of frosting, Adapted from Tyler Florence

Congratulations Shawnda! You won! Yes once again I used Foodie Bride’s blog to bake something. I used her inspiration for her mother’s birthday cake to create my item in our 2nd Annual Bake-Off at work. I am happy to say it won first place in taste, presentation, and.. maybe uniqueness (I forgot) But overall in all three categories I won!! How exciting. So what do I get? Not a damn thing! Except bragging rights for a full year. Not a 10,000 check to start my own bake shop, not a new kitchen, not even a trophy. But hey, at least I have the bragging rights! Well Foodie Bride, thank you thank you thank you for your wonderful blog. And if you want to come over and eat the leftovers please come. My waistline can’t take anymore

Dulce de Choco-leche Cake ,Adapted from Foodie Bride

For cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup dark cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
12 oz dark chocolate chips

For filling:
1 can Eagle Brand sweetened condensed milk

For the frosting

4 cups of heavy whipping cream
1 tablespoon of sour cream
2 teaspoons of vanilla
1/2 cup confectioner’s sugar, sifted
1/8 teaspoon of grand marnier

For garnish:
Chopped/shaved chocolate or chopped candy bars

To make the filling: Remove label from can and place upright in a pot of water on the stove. Gently boil the can for approx two hours making sure that the can is always covered with water. Remove from heat and allow to cool.

To make the cake: Pre-heat oven to 350. Grease two 9-inch round pans.

Add dry ingredients to the stand mixer. Add eggs, milk, oil and vanilla and beat on medium speed for two minutes. Carefully add the boiling water and mix well (batter will be pretty thin). Pour batter into the pans and top each pan with half of the dark chocolate. Bake 30 to 35 minutes for round pans or until the toothpick test registers done. Remove from the oven. Cool cakes 10 minutes in pan and then remove the cake from the pans and transfer to a wire rack for cooling.

To make the frosting: In chilled bowl whip the heavy cream until small peaks form. Whip in the sour cream beat for 30 seconds until combined. Slowly add the sugar, vanilla, and grand marnier until medium peaks form. Beat for one - two minutes more. Make sure you do not over beat as the cream will turn back into milk / liquid form.
To assemble the cake: Level both layers and spoon dulce de leche mixture over the cut tops of both cakes, spread evenly, allow to soak into the cake and repeat - once more for the bottom layer, two or three times for the top (judge the moisture level - too much liquid in the bottom layer might cause leaks). Spread the frosting on the top of the bottom layer and add the top layer. Frost the cake and coat with your garnish.

Note: This icing is a whipped topping that will melt as fast as ice cream melts in your mouth. If transporting this cake to another location make the icing and keep cool until you assemble the cake at the location. The first time I made this I was stupid and didn’t realize this (Duh I hear you saying) and my cake fell apart. The poor icing was all over my hands Christmas Eve =) It tasted yummy though. For my bake-off I made the icing the night before. Keep the icing cold in a container and iced the cake minutes before the tasting. Yummy. I might just get me another piece!

This Friday at work we had a bakeoff. First was the breakfast entry. It had to be something unique something yummy and something that plated well. I decided to go Paula Deen style, “Ya’ll”. It came out VERY well. However I guess alot of people didn’t think it was unique enough. Hmmmm my husband did. His response to what I was making, “Who eats chicken fried steak for breakfast?” My answer, “People in the South and Paula Deen”. Overall my item came in third in taste. That’s all that matters right? Just how it tastes? For the chicken fried steak I used the typical batter recipe. I used my father’s. He taught me everything to know about chicken fried steak. Gosh I love his steaks!! Hmmm I’m hungry now.

Daddy Kaspar’s Chicken Fried Steak

• 2 cups of flour (seasoned with 1 tablespoon of fresh ground pepper)
• 2 cups buttermilk
• 1/2 teaspoon freshly ground black pepper
• 8 tenderized beef round steak (about 2 lbs)
• 1/4 teaspoon garlic powder
• 1 teaspoon of Tony’s
• 1 teaspoon of salt
• 1/4 black pepper
• oil for frying

Preheat oil in Fry Daddy (or fryer as seen here). Heat oil up to 350-400. Combine the garlic powder, salt , Tony’s black pepper in small bowl. Season the steak with seasoning just made on both sides of meat. Dip the steaks in the buttermilk. Transfer the milk coated steaks to the flour and coat until nice and white.

Add 2 -3 of the battered steaks to the hot oil (fryer) and fry until browned, about 5-6 minutes per side. Remove steaks to a paper towel-lined plate to drain.

Paula Deen’s Basic Biscuits

• 1 package yeast
• 1/2 cup lukewarm water
• 5 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoon sugar
• 3/4 cup Crisco shortening
• 2 cup buttermilk

Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Yield 3 dozen, Adapted from Mrs. Paula Deen

Blueberry-Walnut Cream Cheese Muffins, adapted from Foodie Bride

2 sticks unsalted sweet cream butter, softened
8 oz cream cheese, cold
3 1/2 cups sugar, plus more for sprinkling
3 eggs
1 tsp vanilla
2 Tbsp lemon juice
1/4 tsp almond extract
2 1/2 cup cake flour (can use half cake and half AP flour)
1 tsp salt
1/2 tsp baking soda
3/4 cup walnuts, chopped and toasted
1 Tbsp AP 8 oz fresh blueberries, rinsed

Preheat oven to 375. On a baking sheet, toast walnuts for 5-7 minutes until golden and fragrant. Remove from oven and let the walnuts cool while preparing the batter.

Cream softened butter and cream cheese on medium-high for 1 minute. Add sugar in three batches, creaming on medium-high for 1 minute and scraping down the bowl before each new addition. Add the eggs one at a time and mix until incorporated. Add vanilla, lemon juice, and almond extract.

Combine the flours, salt, and baking soda. Add the flour to the batter in two batches, mixing on low until just incorporated. Toss blueberries with remaining 1 Tbsp flour to coat. Fold blueberries and walnuts into the batter until mixed. Scoop batter into a well-greased or paper-lined muffin tin (if you use paper liners, be sure to still grease the top of the tin).. Fill each cup 3/4 full. Sprinkle the top of each muffin with 1/4-1/2 tsp sugar and top with 3 un-floured cranberries, lightly pressed into the batter.

Bake at 375 for 20-25 minutes or until a skewer tests done in the center of the muffin.

King Cake Dough (or Cinnamon rolls)

* 6 - 6 1/2 cups All Purpose flour
* ½ cup sugar
* 2 tsp. Salt (teaspoon)
* 2 pkgs. Yeast or 2 Tablespoons of Yeast
* 1 stick margarine or butter
* 1 egg
* 2 Cups Hot Tap water

In large bowl melt butter in microwave. Add 2 ¼ cups flour, ½ cup sugar, salt, and yeast. With mixer at low speed, gradually pour 2 cups hot tap water
(110 - 120 degrees) into dry ingredients. Add egg and beat well. Gradually add remaining flour until thickened. Turn onto floured surface and knead
until most flour is gone. Pour a little oil in a large bowl. Place dough down into oil to coat top and turn over. Let it sit and rise until double
it’s size. Punch down and knead for about 5 more minutes.

Divide the dough into three. Roll dough on a floured surface. Spread with melted butter/margarine. For a Cream Cheese King Cake, sprinkle with
powdered sugar and spread cream cheese filling. Recipe below. ( I also add cinnamon and sugar to the cake on top of the filling).

For a Cinnamon / Sugar King Cake, omit the powdered sugar and sprinkle Cinnamon / Sugar mixture over the buttered dough.
Starting from one edge, roll the dough in a Jelly Roll fashion.
For a King Cake, twist the roll and place on a greased cookie sheet (make it form acircle). You can also let the dough rise about 20-30 more minutes during this time.
Bake at 350 degrees until lightly browned. About 30-45 minutes The baby can be inserted after it has cooled.

Icing for King Cake or Cinnamon Rolls

* ½ cup powdered sugar
* 1-2 teaspoons water
* Pinch of vanilla

Mix together all ingredients until icing is thick

Cream Cheese Filling

* 2 packages of cream cheese (soften)
* 2 egg yolks
* ¾ cup of sugar
* 1 teaspoon of vanilla
Cream together all ingredients until light and creamy like peanut butter consistency.

~ Adapted from Mom Trivette, 2007

So the dogs were hungry I just knew they were. I mean they watch me cook ALL the time and they don’t get anything. I feel bad for them. So what do I do? Make them doggy treats!!

Homemade Peanut Butter Doggy Cookies

2 cups of Whole Wheat Flour

1 tablespoon of baking powder

1 cup of peanut butter (crunchy or creamy)

1 cup of milk

Preheat oven to 375. Combine dry ingredients in large bowl. Mix together milk and peanut butter. Combine all ingredients together in large bowl. Knead together the dough on lightly floured surface. Roll dough to 1/4 inch thickness and use cookie cutter to cut out shapes. Bake for 15 minutes on greased baking sheet until lightly brown. Cool on rack and then store in an airtight container.

Adapted from Bullwinkle

Yields 3 dozen treats

Cutting the dough

Cooling off

Ready for the doggies!!

Snickerdoodle Muffins!!!! Yummy =). I found this recipe in the good ole collection of Foodie Bride’s blogs. Needless to say this recipe is awesome. I’m just going to give you the link to the recipe and show you some photos. Please everyone try this. Read why it is called the Refund Muffin and get a good laugh. Needless to say, I don’t need my refund

Refund Muffins

Rolling in the dough!!

Ready for the oven!!

Time to eat!!

Rachael Ray.. I’m not a huge fan but I do wanna learn how to cook better rather than just bake. I got her book 365 No Repeats and this one recipe just stuck out. I had some problems with “baking” the corndogs. I think next time I’m going to fry so they are real corndogs

Oven Baked Corndogs

• 2 8 -ounce boxes corn muffin mix, (Jiffy Brand)
• 2 eggs
• 1 1/4 cup of milk
• 4 tablespoons of unsalted butter, melted
• 3 teaspoons of chili power
• 1 teaspoon of Tony’s
• 2 teaspoons of ground cumin
• 2 teaspoon of hot sauce (Tabasco)
• 2 scallions, finely chopped
• 8 regular beef franks
• 8 skewers

Preheat oven to 4ooF.

Combine the muffin mix with the eggs, milk and melted butter. Season the mix with chili powder, cumin, hot sauce, Tony’s, and scallions. The batter will be thick. Place a hot dog into the batter and coat it, remove the hot dog and move to a nonstick cookie sheet, and use your fingers to spread batter on any exposed dog spots. Coat about only half and inch of dough. Do NOT coat too thick. This causes the batter to slide off the dog while its baking and does NOT look like a corndog. If this happens don’t worry about it. Just enjoy!! Bake for 11 - 12 minutes or until evenly deep brown all over. Slide skewer inside the dog and enjoy with a nice cold rootbeer and some tots.

Adapted from Rachael Ray 365: No Repeats

I’ve always wanted to learn how to make biscotti and never knew how ridiculously easy it is. Just like making a normal cookie. As I said before I got a recipe book from my awesome husband for Christmas and Martha Stewart showed step by step how to make these “cookies”. I also used Foodie Bride’s version to help acquire just what I wanted.

Cranberry Pistachio Biscotti

• 3 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar, plus extra for dusting
• 3 large eggs,plus one large egg slightly beaten
• 2 Tbsp vegetable oil
• 1 tsp almond extract
• 1 cup shelled raw unsalted pistachios
• 1 cup dried cranberries
• 3/4 cup white chocolate, chopped (for biscotti)
• 8 oz white chocolate, chopped (for dipping)
• 1 Tbsp vegetable shortening

Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, 3 eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried cranberries, and 3/4 cup chopped white chocolate. Shaped each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over the surface of dough logs, and then sprinkle generously with sugar. Logs may look slightly lumpy.

Bake logs until lightly browned, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.

Carefully transfer logs to cutting board. Using a serrated knife, cut log crosswise diagonally into generous 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. (The slices are baked on a wire rack set over a baking sheet, which allows air to circulate around the biscotti and eliminates the need to flip them during the second round of baking. Arrange slices, cut sides down, on the rack. Bake until firm to the touch about 20 minutes. Remove pan from oven; let biscotti cool completely on rack.

Line another large baking sheet with parchment paper. Place shortening remaining chopped white chocolate in medium glass bowl. Microwave in two increments of 30 seconds, stir until smooth.

Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

Yields: ~3 dozen cookies
Adapted from Martha Stewart, Basics of Baking 2005 and Confections of a Foodie Bride