whoopie pies

Whoopie pie
Jansen Chan, executive pastry chef at Oceana restaurant

Serves 12

INGREDIENTS

For the pies
• 2 cups all-purpose flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 4 oz. (1/2 cup) butter
• 1 1/4 cups brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup buttermilk, at room temperature

For the vanilla fluff filling
• 1 3/4 cup. plus 2 T. sugar
• 10 T. water
• 1 envelope gelatin powder (1/4 oz.)
• 3/4 cup egg whites
• 1 1/2 pounds butter, room temperature (substitute 1/2 pound of peanut butter for butter and omit vanilla for a peanut butter filling)
• 1/8 tsp. salt
• 1/2 tsp. vanilla extract

DIRECTIONS

For the pies:

In a bowl, stir together the flour, cocoa, baking powder, soda and salt together. In a mixer, cream the butter and brown sugar until light and fluffy.

Slowly add the egg and vanilla extract. Scrape the bowl thoroughly and add little bit of the dry ingredients. Mix and then add a little bit of the buttermilk. Alternate this process until all the drys and buttermilk are used.

Scoop 1/4 cup of batter on to a parchment-lined sheet tray and bake at 375 degrees F for 15-18 mins., rotating once.

Remove from ovens and let cool on trays.

For the vanilla fluff filling:

Soak gelatin in 2 tbls. of water. In a heavy-duty pot, stir together sugar and water until dissolved. Cook at a high heat until 266 degrees F.

Meanwhile, in a mixer, whisk whites until light and foamy and carefully slowly pour hot syrup into the whipping whites. While still hot and whisking, add bloomed gelatin and continue whisking until cool.

On the machine still, slowly add butter, a tablespoon at a time, until the butter is fully incorporated. Add salt and vanilla extract and mix.

Ready to use immediately.

wassail

Ingredients

* 1 1/2 cups white sugar
* 8 whole cloves
* 3 cups water
* 3 cinnamon sticks
* 1 1/2 cups orange juice
* 1 cup lemon juice
* 1 gallon apple juice

Directions

1. In a saucepan, combine the sugar, cloves, water, and cinnamon. Bring to a boil, and continue to boil for 10 minutes. Remove from heat, cover, and allow to cool for 1 hour.
2. Stir in the orange juice, lemon juice, and apple juice. Return to the heat, and boil for 10 to 15 minutes. Remove cloves and cinnamon sticks before serving.

Magic Reindeer Food

Sprinkle some of this outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning.

Yield: 25 cups

Ingredients

• 2 (24-ounce) packages vanilla candy coating
• 3 cups mini pretzels
• 1 (12-ounce) can cocktail peanuts
• 1 (14.25-ounce) package frosted toasted oat O-shaped cereal
• 1 (12-ounce) package crisp rice cereal squares
• 1 (16-ounce) package holiday candy-coated chocolate pieces
• Red and green sugars

Preparation

Place candy coating in a glass container; microwave at HIGH 2 1/2 minutes or until melted, stirring once.

Combine pretzels and next 3 ingredients in a large bowl; add melted candy coating, tossing to coat. Stir in chocolate pieces.

Spread mixture onto wax paper; sprinkle with sugars. Let stand 30 minutes. Break into pieces.

Southern Living, DECEMBER 1999

Chicken Chimichangas with Chipoltle salsa

makes 8 chimichangas

Ingredients

• 2 tablespoons vegetable oil, plus 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 pounds cooked chicken breast, shredded while warm
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (10-inch) flour tortillas, warmed
• 1 cup shredded Monterey Jack
• Wooden toothpicks
• Chipotle Salsa, recipe follows
• Sour cream, for garnish
• Fresh cilantro sprigs, for garnish

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.

Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.

Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro.

Chipotle Salsa:

3 1/2 cups chopped ripe tomatoes

1/3 cup diced sweet onions

1 teaspoon chopped garlic

2 tablespoons plus 1 teaspoon fresh lime juice

1 tablespoon chopped chipotle peppers in adobo

1/4 cup chopped fresh cilantro leaves

1/2 teaspoon salt

Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.

Serve chilled or at room temperature with chicken chimichangas.

Yield: about 4 cups

Italian Meatball Soup Rapido

Serves4

• Active time:10 min
• Start to finish:30 min

February 2006

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

• 1/4 cup olive oil
• 1 cup frozen chopped onions (about 6 oz)
• 4 garlic cloves, chopped
• 1 celery rib, halved lengthwise and thinly sliced crosswise
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 5 1/4 cups reduced-sodium chicken broth (42 fl oz)
• 2 1/2 cups water
• 20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
• 2 (14-oz) cans small white beans, drained and rinsed
• 1 (5- to 6-oz) bag baby spinach, coarsely chopped
• 1/2 cup finely grated Parmigiano-Reggiano
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

• Accompaniment:

  finely grated Parmigiano-Reggiano

• Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes. Stir in broth and water and bring to a boil, covered.
• Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
• Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes. Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Recipe By Gina Marie Miraglia Eriquez

gourmet.com

Ginger Spice Cookies

Ginger Spice Cookies
recipe by Paula Deen

3/4 C Butter flavored Crisco*
1 C sugar, plus more for rolling
1 large egg
1/4 C molasses
2 C flour
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1/2 t ground cloves
1/2 t salt

*I made these with butter once and they flattened like pancakes. Shortening actually turned out with a much better texture.

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper or a silpat.

With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated.

Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar.

Place on cookie sheets.

Bake for 8-10 minutes or until just set around the edges and you start to see "crackling" on the top.

They'll puff up while they're baking and as they cool they'll flatten. Don't overbake! You want to keep them nice and chewy-soft in the middle

Asian chopped salad

2 cups (4 oz) thinly sliced green cabbage

2 cups (4 0z) thinly sliced red cabbage

1 c grated carrot

1 red bell pepper, julienned into 1" strips

2 T chipped cilantro

1/2 c asian dressing

sesame seeds

combine the green and red cabbage, carrot, pepper and cilantro. Add the dressing and toss. Garnish with cilantro and sesame seeds if desired. Can be served with grilled chicken

asian dressing

1/3 c soft silken tofu

1/4 c white or yellow golden miso (fermented soybean paste used in Japanese cooking.)

1/4 c rice wine vinegar

2 T fresh lime juice

2 T water

2 T low sodium soy sauce

2 T natural unsweetened PB

2 T pickled ginger

1 T honey

1 1/2 t mustard powder

1 1/2 t garlic

1/2 t red chili flakes, optional

2 T minced scallions

2 T chopped cilantro

Add all ingredients to a blender or food processor and blend smooth. Stir in scallions and cilantro

Egg Foo Yung

1/2 c finely shredded cabbage or fresh bean sprouts, rinsed and drained

1/4 c thinly sliced mushrooms

1/4 c thinly sliced or finely grated carrots

2 T finely sliced scallions

2 T chopped red bell pepper

1 t garlic

1 t fresh ginger

6 large egg whites, 1 whole egg, or 1 1/4 c egg substitute

2/3 c diced lean turkey, chicken, or pork

1/2 t ground black pepper

1 T fresh cilantro or scallions

Lightly coat a large nonstick skillet with olive oil spray. Over med-high heat, cook cabbage-ginger for about 3 minutes. Transfer veggies to a bowl to cool. Clean the skillet to use again.

Beat eggs well. add veggies, turkey and pepper. Stir to combine

Again, lightly coat skillet with spray and place over med-high heat. While hot, add egg mixture. Cook 1 min or until set around edges. Reduce to low and cover. Simmer 2-3 min. Remove from heat and allow eggs to rest, covered, for 2 minutes. Fold the eggs in half then cut them in half again before transferring to 2 plates. Garnish with cilantro or scallions and serve hot with soy sauce.

Doc's Chili

3 cups chopped yellow onions

1 1/4 pounds 99% lean ground turkey or turkey sausage

3 cups diced tomatoes or 1 can (28 oz) diced tomatoes

1 can pinto beans, rinsed and drained

1 can black beans, rinsed and drained

1 cups fat free, low sodium chicken broth

2 T garlic

2 T chili powder

1 T fresh oregano or 1 t dried

1 t ground cumin

1 t mustard powder

1/2 c sliced olives

1/2 c chopped scallions or cilantro

coat large pan with olive oil spray. Add onions and cook over med-high heat until they are soft and brown. Add the ground turkey or sausage and cook over med-high heat, breaking up the meat with a spoon, for 6 min or until no longer pink. Add the tomatoes, beans, broth, garlic and spices. Bring to a boil over high heat, then reduce to low and simmer 20 min.

Garnish with olives and scallions or cilantro

makes 12 1 cup servings

150 calories per serving

Southern Biscuits

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons shortening
• 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

from foodnetwork.com alton brown

Homemade Sweet Bread

INGREDIENTS

• 1 cup milk
• 1 egg
• 2 tablespoons margarine
• 1/3 cup white sugar
• 3/4 teaspoon salt
• 3 cups bread flour
• 2 1/2 teaspoons active dry yeast

DIRECTIONS

1. Add ingredients in order suggested by your manufacturer.
2. Select "sweet bread" setting.

yummy with pulled pork sandwhich

Blondies

Ingredients

• 1 1/2 sticks unsalted butter, plus butter for pan
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup light brown muscovado sugar
• 1/2 cup dark brown muscovado sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup milk chocolate chips
• 1/4 cup plus 2 tablespoons toffee chips
• 1/2 cup coarsely chopped toasted almonds

Directions

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

from foodnetwork.com Bobby Flay

Ooey Gooey Peanut Butter Brownies

Ingredients

• 3/4 cup fat-free sweetened condensed milk, divided
• 1/4 cup butter or stick margarine, melted and cooled
• 1/4 cup fat-free milk
• 1 (18.25-ounce) package devil's food cake mix
• 1 large egg white, lightly beaten
• Cooking spray
• 1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
• 1/2 cup peanut butter morsels

Preparation

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.

The Ultimate Chocolate Trifle

Wow. Okay. *Wow*. You know that dessert on table that simultaneously makes everyone’s jaw drop and mouth water? The one that’s gone first, everyone’s still talking about, and all the ladies are asking for the recipe? That’s this. And it’s so easy. But so, so impressive. You’ve gotta make it.

First, I started off by making my Best Chocolate Cake (ever!) recipe, mixing in smooth, luscious milk chocolate chips into the batter. The big kind. Not the mini ones. ;)

Gooey.

In a trifle bowl, I scooped a layer of:

1. Chocolate Cake
2. Chocolate Jello Pudding
3. Cool Whip

Now, remember those football brownies I cut out? Well, there were lots of scraps leftover. :D And while Kevin and I scarfed most of them down, there were *just* enough left over… *grin* So, after the first cool whip layer, I added the fudgy brownie scraps. :D

I did another layer of cake, pudding, and cool whip, then topped with crushed, double chocolate oreos. Oh. Baby. Come to mama.

A couple of notes:

1. I only had 1 box of jello pudding, but the second layer was pretty skimpy. You might want to do 2 boxes, although I don’t know if you’d need two full boxes.

2. I definitely needed a second tub of Cool Whip, although I only used about half of it. Maybe I should’ve just done smaller layers. Wait what! Nevermind. Forget I said that. ;)

3. This is best when it’s super fresh, so try to try make it and serve it within a few hours of each other. If you have to refrigerate it overnight, be sure and cover it tightly (hard to do when it’s overflowing like mine was!) and let it come (mostly) to room temperature before serving.

Mmm. Leftovers. :D

BTW, that chocolaty background in these pics is the color of my living room walls. It’s Sherwin-Williams Latte. I love it. We think it should be called “Frosty” because it’s the exact color of a Wendy’s Frosty. :D Complements this ultimate chocolate trifle cake perfectly dontcha think? ;)

Football Brownies

We’ll start off innocently enough… ;) I saw these cute little football brownies over on Paige and Brooke’s blog- have you seen this blog? It’s so cute. So many fun ideas! And I knew I had to make these scrumptious little brownie bites. I sent them to work with Kevin on Friday- there are a couple of new guys and they’re all big SEC football fans over there. I got the football cookie cutter at Hobby Lobby and I used this icing to decorate them with:

Pumpkin Bread

* 1 1/2 c. flour
* 1/2 tsp. salt
* 1 c. sugar
* 1 tsp. baking soda
* 1 c. pumpkin puree
* 1/2 c. vegetable oil
* 2 eggs, beaten
* 1/4 c. water
* 1/4 tsp. nutmeg
* 1 tsp. cinnamon
* 1/4 tsp. allspice
* 1/4 tsp. cloves
* 1/2 c. chopped nuts (optional) OR CRAISINS YUM!

Preheat your oven to 350. Sift together the flour, salt, sugar, & baking soda. In a separate bowl, combine the pumpkin, oil, eggs, water, & spices. Pour into the bowl w/ dry ingredients & mix just until all are combined - don't stir too much! Stir in the nuts, if you're using them (I like it better w/o the nuts). Pour into a well-buttered 9x5x3-in. loaf pan, bake 50-60 minutes until done in the middle. Remove from pan, cool on a rack.

Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in cream cheese.

Grilled Chicken Fajitas

Grilled Chicken Fajitas

Who doesn't love poultry with a tangy Mexican twist? From The South Beach Diet Taste of Summer Cookbook

Makes 4 servings

1 1⁄2 pounds boneless, skinless chicken breasts

2 tablespoons fresh lime juice

3 garlic cloves, minced

1⁄2 small jalapeño, seeded and minced

Salt and freshly ground black pepper

1 large red bell pepper, quartered

1 large green bell pepper, quartered

1 large red onion, cut into 1⁄2-inch-thick rounds

2 teaspoons extra-virgin olive oil

4 (8-inch) whole-wheat tortillas

In a resealable plastic bag, combine chicken, lime juice, garlic, and jalapeño; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.

Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.

While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15 to 20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.

Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.

Slice chicken breasts into 1⁄2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas. Top with a dollop of salsa and nonfat or low-fat plain yogurt, if you like.

Nutrition at a Glance

Per serving: 350 calories, 7 g fat, 1 g saturated fat, 43 g protein, 28 g carbohydrate, 5 g fiber, 340 mg sodium

Mashed "Potatoes"

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 4 (1-cup) servings

1 1/2 pounds cauliflower, cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Nutrition at a Glance
Per serving: 80 calories, 1 g fat, 0 g saturated fat, 8 g protein, 12 g carbohydrate, 4 g fiber, 183 mg sodium

Variations: Fold in shredded reduced-fat cheddar cheese or a small amount of freshly grated Parmesan cheese after puréeing; mix in cooked, chopped turkey bacon; or use chopped fresh parsley or basil in addition to or in place of the chives.

Adapted from The South Beach Diet Supercharged by Arthur Agatston, MD with Joseph Signorile, PhD. Copyright (c) 2008 by Arthur Agatston, MD. Available where books are sold.

Sausage Rigatoni Bake

Sausage
3 ounces extra-lean ground pork
1/2 teaspoon fennel seeds
1/2 teaspoon dried parsley
1/4 teaspoon red-pepper flakes
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Pinch of salt

Rigatoni and Sauce
3/4 cup whole-wheat rigatoni
2/3 cup thin, 1”-long red or yellow bell pepper strips
1 cup canned crushed tomatoes
1 tablespoon no-salt-added tomato paste
1 tablespoon water
1 1/2 teaspoons dried oregano
1/2 teaspoon honey
1/4 teaspoon garlic powder
2 teaspoons grated reduced-fat Parmesan cheese Preheat the oven to 400°F.

To prepare the sausage: Combine the pork, fennel seeds, parsley, pepper
flakes, Italian seasoning, garlic powder, and salt. With clean hands or a fork,
mix well.

Place a medium nonstick skillet over medium-high heat until it is hot enough
for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan
from the heat to lightly mist with olive oil spray.

Add the sausage to the pan. Cook, breaking it into large chunks with a
wooden spoon, for 3 to 5 minutes, or until no longer pink. Remove from the
pan and cover to keep warm.

To prepare the rigatoni and sauce: Lightly mist a 2- to 3-cup baking dish with
olive oil spray. Set aside.

Cook the pasta according to package directions. Drain and set aside.
Meanwhile, return the skillet to the heat, add the pepper strips, and cook 3
to 5 minutes until tender. Add the reserved sausage. Add tomatoes, tomato
paste, water, oregano, honey, and garlic powder. Stir to mix well. Add the
reserved pasta. Transfer to the prepared baking dish. Sprinkle evenly with the
cheese. Cover with aluminum foil.

Bake for 10 minutes. Remove the aluminum foil. Bake for 5 minutes, or until
heated through and the top is starting to brown. Let stand for 5 minutes before
serving.

New Orleans Rubbed Chicken with Apricot Mustard sauce

NEW ORLEANS RUBBED CHICKEN WITH APRICOT MUSTARD SAUCE

Ingredients:

1	tablespoon dried thyme
1/2	tablespoon ground black pepper
1	teaspoon garlic powder
1/2	teaspoon cayenne, to taste
1/8	teaspoon salt
4	small (4 ounces each) boneless, skinless chicken breasts, trimmed of visible fat
1	teaspoon extra virgin olive oil
1/3	cup apricot 100% fruit preserves
2	tablespoons spicy brown mustard
Instructions Preheat the grill to high heat. In a small bowl, combine the thyme, black pepper, garlic powder, 1/2 to 1 teaspoon cayenne to taste, and salt. Mix to blend. Place the chicken on a large plate or platter. Drizzle with the oil. Rub to coat the chicken evenly with the oil. Sprinkle the reserved seasoning mixture over the chicken. Rub to coat evenly. Cover with plastic wrap. Refrigerate for at least 10 minutes for the seasonings to flavor the chicken. Meanwhile, spoon the preserves into a small microwaveable bowl. Cook on low power in 15-second intervals, or until melted. Stir in the mustard until well blended. Set aside. Place the chicken on the grill and reduce the heat to medium move away from direct heat. Cook for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Serve each breast with 2 1/2 tablespoons of the reserved sauce spooned over the top. Makes 4 servings

Thai Turkey Wraps

ngredients

• 1.25 lbs JENNIE-O TURKEY STORE® Extra Lean ground turkey (1 package)
• 1 head of Boston leaf lettuce
• 1 carrot, peeled and minced
• 1 clove of garlic, chopped
• 1 tsp fresh ginger, minced
• Juice of four limes
• 2 tsp Sriacha chili sauce
• 1/2 bunch cilantro, chopped
• 1 bunch green onions, chopped
• Garnish:
• 1 red pepper, minced
• 1/2 cucumber, deseeded and julienned
• 2 tbsp roasted cashews, chopped

Directions
1. Cook turkey in skillet till no longer pink, then transfer to a dish and cool in refrigerator. Remove core from head of lettuce, then wash and dry leaves. Combine next 7 ingredients (carrots through green onions) in a bowl, then stir in cooked and chilled Jennie-O turkey. Arrange lettuce leaves on the outer rim of a serving plate. Spoon turkey mixture onto the center of each lettuce leaf to create wraps. Garnish with peppers, cucumber and cashews.

Mini Chipoltle-Spiced Turkey Meatloaves

Ingredients
• FOR MEAT LOAF:
• 1 small yellow onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk of celery, coarsely chopped
• 2 chipotle peppers (canned in adobo sauce)
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 1/2 cup quick cooking oats
• 2 egg whites
• FOR TOPPING:
• 1/4 cup fat free and sugar free ketchup
• 1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
• 1 tablespoon brown sugar substitute (such as Splenda® Brand)

Directions
1. From the Jennie-O Turkey Store kitchens
2. 
   
3. Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meat loaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.
4. 
   
5. Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meat loaf. Return meat loaf to the oven and continue to bake for an additional 5-10 minutes or until meat loaf is firm and the internal temperature registers 170°F. Let meat loaf stand for 5 minutes before serving. Makes 9 mini loaves.
6. This Recipe is Biggest Loser approved

Serve with mashed sweet potatoes and salad

Spicy Ground Turkey Kabobs

Ingredients
• 1 1/4 lb JENNIE-O TURKEY STORE® Lean Ground Turkey (7% fat)
• 1/2 cup very finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (12-inch) skewers
• 
  
• 3/4 cup plain low-fat yogurt
• 1/4 cup Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chopped garlic
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cumin
• Garnish: Fresh chopped cilantro, mint of Italian parsley, for garnish

1. By Cheryl Forberg, RD
2. 
   
3. These moist little nuggets are loaded with flavor and so is the addictive sauce. Don't let the list of ingredients intimidate you. This recipe is quick and easy.

Directions
1. For the Kabobs: Preheat the oven to 400°F. Place the kabob ingredients in a large mixing bowl. Mix well with a rubber spatula or with clean hands. There will be about 21/2 cups of mixture. Form mixture into balls, directly onto the skewers. Meatballs should be approximately 11/2 inches across with the skewer running through the middle. Leave about 1/2 inch in between each meatball. Place skewers on a nonstick baking sheet. Skewers should be evenly spaced and not touching. Bake for approximately 10-12 minutes or until no longer pink, juices run clear and meatballs reach an internal temperature of 165°F; turn meatballs once halfway through cooking. Prepare the sauce while the kabobs are baking.
2. 
   
3. For the Sauce: Combine all sauce ingredients in the bowl of a food processor or blender. Blend until smooth.
4. Sauce should be the consistency of thick cream.
5. 
   
6. To Serve: Place one skewer on each plate. Drizzle with 1 tablespoon sauce and sprinkle with fresh herbs. Serve with a cucumber or tomato salad and hummus. Pass any extra sauce for dipping.
7. 
   
8. For Leftovers: Try a kabob sandwich. Place 3 meatballs in the pocket of whole wheat pita bread. Top with shredded lettuce, tomato slices and drizzle with yogurt sauce.

Black Bean Turkey Chili

Ingredients
• 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 1 cup coarsely chopped onion
• 1 red bell pepper, cut into 1/4-inch cubes
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced (optional)
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 teaspoon ground cinnamon
• 2 (16-ounce) cans of low sodium whole tomatoes, drained and coarsely chopped
• 1 (16-ounce) can black beans, drained and rinsed
• 8 ounce tomato sauce
• 1/4 cup fresh cilantro, chopped
• 4 tablespoons low fat shredded Cheddar cheese

1. From the Jennie-O Turkey Store kitchens

Directions
1. In a large stockpot, combine turkey, onion, red pepper, garlic, jalapeño peppers, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and cilantro. Continue cooking for an additional 5 minutes. Serve topped with cheese. Makes about 10 cups.

Mexican Rollup

Ingredients
• nonstick cooking spray
• 1 (1.25-pound) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 5 (7 to 8-inch) whole wheat flour tortillas
• 5 tablespoons fat-free sour cream
• 2 cups shredded romaine lettuce
• 2 cups seeded, chopped tomato
• 1 cup salsa

1. From The Biggest Loser Cookbook

Directions
1. Place a nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Crumble the turkey into the pan. Cook, breaking into chunks with a wooden spoon 3 to 5 minutes or until lightly browned and no longer pink. Transfer to a plate. Cover to keep warm. Return the pan to medium heat. Place tortillas, one at a time, in the pan. Cook 30 seconds per side or until warm. Transfer to serving plate. Starting at one side of each tortilla, spread 1 tablespoon sour cream evenly over two-thirds of tortilla. Divide cooked turkey on top of sour cream. Top each tortilla with equal amounts of lettuce, tomato, and salsa. Sarting at filled side, roll up each tortilla. Serve immediately.
2. 
   
3. This recipe is Biggest Loser approved
4. 
   
5. Makes 5 servings
6. 
   
7. Per serving:

5 spice turkey noodle bowl

Ingredients
• 2 teaspoons extra virgin olive oil
• 1 (20-ounce) package JENNIE-O TURKEY STORE® extra lean ground turkey breast
• 2 teaspoons Chinese Five Spice Powder, divided
• 8 ounces fresh button or shitake mushrooms, thinly sliced
• 1 teaspoon fresh minced garlic
• 1 (32-ounce) package reduced sodium and fat free chicken broth
• 2 tablespoons sweet chili sauce
• 8 ounces whole wheat Udon noodles or whole wheat spaghetti
• 1/2 cup thinly sliced fresh green onions

Directions
1. From the Jennie-O Turkey Store kitchens -
2. In a large saucepan, heat 1 teaspoon oil over medium-high heat. Add ground turkey and cook and break apart until lightly browned and cooked through,about 8 minutes. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, in the remaining oil, cook the mushrooms until softened and the liquid has evaporated. Add fresh garlic and remaining Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes.
3. 
   
4. Meanwhile, prepare noodles as package directs, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onions to garnish. Serves 6.
5. This recipe is Biggest Loser approved

Pork Stir-fry with garlic broccoli

Makes 4 servings

3 cups broccoli, cut into 1” pieces
3/4 cup fat-free reduced-sodium chicken broth
½ cup chopped scallions
2 tablespoons chopped garlic
2 tablespoons peeled chopped fresh ginger
2 teaspoon olive oil
1 cup chopped yellow onion
1 red bell pepper (halved, seeded and diced)
1 lb boneless pork tenderloin (cut into ½” x 2” strips)
1 tablespoon low-sodium soy sauce
1 tablespoon sesame seeds

Steam broccoli for about 2 minutes, till bright green but still firm. Rinse with cold water to stop cooking. Drain and set aside.

In a food processor, pulse the following until minced: ¼ cup chicken broth, scallions, garlic and ginger. Set aside.

Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add onion and pepper. Sauté 5 minutes or until just tender. Transfer to bowl and cover with towel to retain heat.

Add 1 teaspoon olive oil to pan over medium-high heat. Add scallion mixture and sauté about 1 minute, stirring. Add pork strips and soy sauce, and sauté 4 minutes or until pork is nearly cooked.

Add remaining ½ cup chicken broth and bring to a boil. Add broccoli to skillet and stir until broccoli is cooked through, about 3 minutes. Add onion and pepper back to pan.

Garnish with sesame seeds

Black Bean Burritos

Makes 8 servings

1 tablespoon olive oil
1 ½ cups chopped yellow onion
1 green bell pepper, finely chopped
1 cup Muir Glen canned fire-roasted chopped tomatoes or 1 cup tomato sauce
1 tablespoon chopped garlic
1 bay leaf
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon salt and additional to taste
1 cup fat-free, low-sodium chicken or vegetable broth
3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh cilantro
Ground black pepper to taste
1 teaspoon red chile flakes (optional)
8 La Tortilla Factory whole grain tortillas (7" diameter)
1 cup shredded low- or reduced-fat Cheddar cheese
1 cup tomato salsa
2 tablespoons chopped scallions

Add the olive oil to a 3-quart saucepan over medium heat.

Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

Remove from the heat and discard the bay leaf.

Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with ½ cup hot bean filling in the center of each tortilla.

Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

Alternatively, you can assemble fewer burritos and refrigerate extra bean mixture for assembly later.

The beans are also great for breakfast, served with scrambled eggs and salsa.

veggie lasagna

serves 8

Ingredients
2 large zucchini (about 1 pound), ends trimmed, thinly sliced lengthwise
3 links (about 4 ounces each) lean turkey Italian sausage
1 red bell pepper or roasted red bell pepper, diced
1 cup diced yellow onion
1 teaspoon minced garlic
1 cup low-fat marinara sauce
2 egg whites
1 (15-ounce) container fat free ricotta cheese
2 teaspoons Italian herb seasoning
1/2 teaspoon ground black pepper
2/3 cup shredded low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions
Preheat the oven to 325 degrees Fahrenheit. Lightly coat an 8" x 8" baking pan with olive oil cooking spray. Set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on the baking sheet. Spray them lightly with olive oil cooking spray. Broil (or grill) the zucchini for about 8 minutes, or until tender and very lightly browned. Set aside to cool.

To prepare the meat sauce, cook the sausage in a nonstick skillet over medium-high heat for about 3 minutes, stirring occasionally with a wooden spoon to break up any clumps. Add the bell pepper, onion, and garlic, and cook for about 4 minutes longer, until the meat is no longer pink. The juices should be cooked dry. Stir in the marinara sauce and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring frequently. The sauce will be very thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta, Italian seasoning, and black pepper until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared baking pan. Layer on half of the zucchini slices, followed by half of the ricotta mixture and half of the mozzarella cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Sprinkle with Parmesan cheese. Bake for about 40 minutes, or until bubbly and lightly browned. Let stand for 5 minutes before serving.

http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

zucchini pasta

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.

beef and winter veggie stew

Ingredients

• 1 lb Angus beef stew meat,cut into 1/2-inch pieces
• 1 tbsp canola oil
• 1/2 cup chopped onion
• 1 tsp paprika
• 2 cloves minced garlic
• 2 med parsnips,peeled,chopped
• 1 med carrot,peeled,chopped
• 1-1/2 cups winter squash,peeled,chopped
• 1 lg sweet potato,peeled,chopped
• 1 8-3/4 oz can whole kernel corn,undrained
• 4 tsp beef bouillon granules
• 1/4 tsp cayenne pepper
• 3 cups water
• 2 cups fresh washed spinach,torn into pieces

Cooking Instructions

In lg skillet,brown 1/2 of the meat in oil. Remove,set aside. Brown remaining meat w/ onion,paprika and minced garlic. In a 4-quart slow cooker, place parsnips,carrots,squash,sweet potato and undrained corn. Add all the meat and onion mix to cooker. Sprinkle w/ bouillon granules and cayenne pepper. Pour water over all. Cover,cook on low setting for 10-11 hrs or on high setting for 5-5-1/2 hrs. Just before serving,add spinach,stir until slightly wilted.

ham and lentils

from aol.com recipes

Ingredients

• 1 cup brown lentils,rinsed,drained
• 1 cup chopped celery
• 1 cup sliced carrots
• 1/2 cup chopped onion
• 4 cups water
• 1-1/2 tsp chicken bouillon granules
• 1/2 tsp lemon peel
• 1/4 tsp cayenne pepper
• 2 cloves minced garlic
• 1 cup reduced-fat lean ham,chopped
• 2 cups fresh spinach

Cooking Instructions

In 4-quart slow cooker,combine lentils,celery,carrots and onion. Stir in water,bouillon granules,lemon peel,cayenne pepper and garlic. Cover,cook on low for 7-8 hrs or on high for 3-1/2-4 hrs.the last 10 min turn to high heat setting,(if using low heat setting,) Add ham,cover,cook for 10 min,stir in spinach and serve.

Devilishly Delicious Chocolate Cupcakes and chocolate buttercream frosting

http://www.verybestbaking.com/products/chocolatier/recipes/detail.aspx?ID=139823

Ingredients:

• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 4 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions:
FOR CUPCAKES:
PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.

FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.

Chicken and Cheese Chimichangas

Chicken and Cheese Chimichangas
- Powered by Rhodes from LDS Living Magazie

Your favorite Mexican taste treats have just come home to you and are so easy when you start with convenient frozen dough.

Prep Time: 30 minutes (not including thaw time)
Skill Level: Intermediate
Servings: 12

• 12 Rhodes Texas™ rolls, thawed and risen
  
• 1/4 cup chopped onion
  
• 1 clove garlic, minced
  
• 1 tablespoon vegetable oil
  
• 1-1/2 cups shredded, cooked chicken
  
• 1 cup grated cheddar cheese
  
• salsa
  
• vegetable oil for frying
  
• salsa, sour cream and grated cheese, if desired

Sauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.

Variation: Instead of frying, these can be baked at 350°F 20 minutes

Peant Butter Cup cake

from Kevinandamanda.com

Awhile back, I got a comment on my best chocolate cake (ever!) recipe- someone had added PEANUT BUTTER to the buttercream frosting!! :) I *had* to try it. I knew he’d love it. A chocolate cake with peanut butter frosting?? It’s kind of like an inverted peanut butter cup! :) What more could a chocolate and peanut butter lover wish for??

I used my best chocolate cake (ever!) recipe- but instead of the two cups of chocolate chips at the end, I used 2 cups of chopped, miniature peanut butter cups. It took almost an entire bag. I tried taking the easy way out and using a food processor, and then my Pampered Chef food chopper (you know… it’s like the Slap Chop! ;)) to chop up the peanut butter cups, but in the end, it was easier to just do it with my trusty old knife and cutting board. Actually the hardest part was unwrapping all of those babies. :p

The best chocolate cake recipe ever:

Ingredients:

1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good, but one of those 8 cup mixing bowls is too small! — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips and stir them in.

Now, pour your batter into your cake pan of choice. Okay, it doesn’t really pour. It’s very thick. “Scoop” your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

At first I thought the peanut butter buttercream frosting might be a little rich for me- but let me tell you right now that was THE best frosting I have ever had the pleasure of tasting in my *entire* life. So smooth. So light. Just a hint of peanut butter.

I think I may even like it better than the original vanilla buttercream!! :O Is that legal?? To make it, all I did was make my regular vanilla buttercream frosting and mixed in a 1/2 cup of smooth peanut butter at the end.

Vanilla butter cream frosting recipe:

Ingredients:

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

After your cake has cooled completely it’s time to frost it! Don’t forget to put a nice helping of icing between the layers! :)==

In the end, I ended up using 2 *entire* bags of mini peanut butter cups. Almost a full bag for the inside and the rest for the outside. That’s over 100 peanut butter cups in a single cake. Excessive? Extravagant? Over the top? Yes. Divinely delicious? Yes. :D