Buckeye Cookies (Chocolate Peanut Butter with Ganache)

These make the most delicious, decadent cookie.  A soft almost brownie like chocolate cookie topped with a whipped peanut butter frosting, and then a layer of ganache on top.  These cookies look and taste AMAZING!  There are three steps, but they are all super easy.  Just plan ahead so each part can cool.  Slightly adapted from Mel's Kitchen Cafe (made smaller cookies, decreased baking time).

INGREDIENTS

COOKIES:
 1 cup (7.5 ounces) granulated sugar
 1 cup (7.5 ounces) lightly packed light brown sugar
 1 cup (8 ounces, 16 tablespoons) butter, softened to room temperature (I use salted)
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 2 1/2 cups (12.5 ounces) all-purpose flour
 3/4 cup (2.25 ounces) natural unsweetened or Dutch-process cocoa powder (see note)

PEANUT BUTTER FROSTING:
 6 tablespoons (3 ounces) butter, softened to room temperature
 3/4 cup (6.75 ounces) creamy peanut butter
 2 cups (8 ounces) powdered sugar
 Pinch table salt
 1/2 teaspoon vanilla extract
 1/4 cup heavy cream

GANACHE:
 1 cup (6 ounces) chocolate chips (I use semisweet or bittersweet)
 1/2 cup heavy cream (see note)

INSTRUCTIONS

For the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silat.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.

Scoop the soft dough into about 1 tablespoon-sized mounds onto a parchment-lined baking sheet.  Press down just a little with a flat glass.

Bake for 8-10 minutes until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.   If the cookies are puffy, press down gently with a flat glass right out of the oven. Let the cookies cool completely.

For the frosting, in a stand mixer with the paddle attachment whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar 1/2 cup at a time and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.

For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature. The frosting and ganache will harden in the refrigerator. I like to take them out a few minutes before serving so they are chilled but have softened a bit.

Note: When I made these cookies I ended up with a lot of extra frosting and ganache.  So I made another half a batch of cookies a few days later and had just enough frosting and ganache for 2 dozen small cookies.

Caramel Apple

This is one of my all-time favorite apple treats.  Following these tips, makes the process pretty seamless.

Caramel Apples

To make 12 apples here's what I used

12 firm apples like Granny Smith, HoneyCrisp, or SweetTango 

3 lbs Peter's caramel

1/4 cup cream

1/2 cup melting wafers

1.  Put apples in bowls and fill with warm water. Then put a bowl or plate on top to keep them submerged.  Let the apples soak for 10-15 minutes, then rub dry.  This will remove any way.

2.  Let the apples dry thoroughly and come to room temperature.  (I usually leave them on a towel to dry for a couple of hours).  Insert sticks into them of apple being careful not to go all the way through the bottom.

3.  Make your own caramel on the stove, or cut up and use Peter's Caramel.  Melt caramel in microwave-safe bowl.  Cook on high for 1 minute, stir.  Cook on 50% power for 1 minute and stir.  Repeat until thoroughly melted around 180 degrees.  Add the melting wafers and stir until melted.  Caramel should be between 160-180 for dipping.  Keep warm on the stove or a fondue continuously stirring so the bottom doesn't burn.
4.  Dip apples one at a time until goes most of the way up the apple.  You can dip it on its side and turn and repeat.  Gently swirl the apple over the pot of caramel to get ride of any excess on the bottom or scrap with a spatula.
5.  Place the apple on a silat line baking sheet or parchment (NOT wax paper!).  Repeat with all the apples and then chill in the fridge for 20-30 minutes.

White Chocolate 

White chocolate 8-12oz. (Ghiradelli white chocolate bar is the best, followed by white chocolate chips).

Melting wafers 1/2-1 cup

Cinnamon Sugar
1/2 cup white sugar
1-2 T cinnamon
1-2 crush graham crackers (optional)

6. Mix cinnamon, sugar, and graham cracker crumbs (optional)
7. Melt the white chocolate and wafers in the microwave in 1 minute intervals at 50% power, stirring in between.  Transfer to a fondue pot set on low, stirring to keep it at a constant melted temperature.  Or melt in a double boiler.
8.  Dip caramel apples with a thin layer or white by dipping one side of the apple in chocolate, lift it out a bit, and rotate a quarter turn and dip again.
9.  Holding the dipped apple over the bowl of toppings generously sprinkle them over the apple and repeat until covered, pressing the topping in if needed in spots.
10. press the bottom of the dipped caramel + chocolate apple in the toppings so the apple “rests” on a crunchy bottom not melty chocolate while chilling.
11.  Take any remaining melted chocolate and drizzle on top for decoration if desired.
12.  Best served up to 1-2 days after making.

Recipe adapted from the following websites:
https://www.adventuresofadiymom.com/2012/10/caramel-apples.html
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://www.melskitchencafe.com/gourmet-caramel-apples/
https://peterschocolate.com/caramel-apple-tips/

Slow Cooker Beef Enchiladas

This super easy recipe makes its own beef enchilada sauce and shredded beef.

INGREDIENTS

 1 (3 pound) chuck or sirloin beef roast

 2 cups low-sodium beef broth

 2 tablespoons apple cider vinegar

 1 cup (8 ounces) salsa

 2 Tablespoons Ancho Chipotle Paste*

 1 teaspoon ground cumin

 1 teaspoon chili powder

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1 teaspoon salt

 1/2 teaspoon pepper

 2 tablespoons cornstarch or flour

 10 6- or 7-inch flour or corn tortillas (my favorite for enchiladas are half corn/half flour tortillas from Trader Joes)

 1 cup shredded sharp cheddar cheese

 1 1/2 cups shredded Monterey Jack cheese (or all cheddar)

 Fresh cilantro (optional)

INSTRUCTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.

Remove the roast from the slow cooker and place in a large bowl.  Shred and remove any fat.

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. 

Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. 

Toss the cheddar and Monterey Jack cheeses together.

Warm tortillas in a skillet for about 15-20 seconds per side to make more pliable.  Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired.  Serve with avocado slices, sour cream, tomatoes, lime wedges, spinach, etc.

NOTES

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.

To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

*Wegmans Ancho Chipotle Paste is a Smoky Chile Paste. Gluten Free. Lactose Free. Vegan. No Artificial Colors, Flavors or Preservatives. Ancho chiles are dried, ripe poblano peppers with a great smoky flavor. Roasted onion adds sweetness; best with chicken. Medium heat. 

adapted from HTTPS://WWW.MELSKITCHENCAFE.COM/SLOW-COOKER-MEXICAN-SHREDDED-BEEF-FOR-ENCHILADAS/.  

YIELD: 16 ENCHILADAS

PREP TIME 15 MINUTES  

COOK TIME 8-9 HOURS  

PREP TIME PART TWO:  30 MINUTES

BAKE TIME:  30 MINUTES

TOTAL TIME 10 HOURS 15 MINUTES

S'mores Chocolate Chip Cookies

I already have another recipe for s'mores cookies.  This one is more of a fusion between chocolate chip cookies and s'mores.  It uses mini dehydrated marshmallows.  And they are one of our all-time favorites!  Taken from Mel's Kitchen Cafe.


INGREDIENTS
 3/4 cup (12 tablespoons, 6 ounces) butter, softened
 1 cup (7.5 ounces) packed light or dark brown sugar
 1/3 cup (2.5 ounces) granulated sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 1 3/4 cups (8.75 ounces) all-purpose flour (see note)
 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
 2 cups (12 ounces) chocolate chips or chunks
 1 cup (1.75 ounces) miniature dehydrated marshmallow bits (NOT mini marshmallows)

INSTRUCTIONS
Preheat the oven to 350 degrees F. Line baking sheets with silpat or parchment. Set aside.
Cream together the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart and rolling to smooth if desired.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

NOTES:

I experimented a bit to make these cookies next level AMAZING!  You can add more marshmallowy and chocolate goodness on top for a gourmet delicious effect.  

Ingredients:

• 54-60 regular mini marshmallows (NOT deyhrated), or 10 large marshmallows cut into 6 pieces
• Hershey chocolate bar chopped into 24-30 pieces

Directions:

1. After the cookies have fully baked, let them cool on the cookie sheet for 3-5 minutes.  
2. Then gently push about 3-4 marshmallows/marshmallow pieces on the top of each cookie.  
3. Broil for 30-60 seconds, watching closely.  
4. Pull out of the oven when the marshmallows get puffy and just start to turn golden.  
5. Add 1-2 pieces of Hershey bar on top.   
6. Cool slightly and move to a cooling rack.  
7. Great served warm, room temperature, or even cool.  The baked cookies also freeze great.

Note from Mel's Kitchen Cafe: These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help.

Whipped Chocolate Buttercream Frosting

WHIPPED CHOCOLATE BUTTERCREAM FROSTING from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
 2 cups powdered sugar
 1 teaspoon vanilla extract
 pinch of salt
 1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

INSTRUCTIONS
In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and salt (so it doesn't fly everywhere and so it tastes creamy!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.

Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

NOTES
I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste.

If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes.

The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes.

Vanilla Buttercream Frosting

THE BEST VANILLA BUTTERCREAM FROSTING taken from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
 1 teaspoon pure vanilla extract
 4 cups (16 ounces) powdered sugar
 2 to 4 tablespoons heavy cream

INSTRUCTIONS
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.

Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.

Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.

Whip until the frosting is light and fluffy, about 3-4 minutes.

If using food coloring, add it now (gel coloring is preferred so it doesn't thin out the frosting), and mix until combined. This recipe makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I'm piping decorations or the cake is bigger.

NOTES
It's important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it "gives" to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) - butter that is too soft will lead to greasy frosting.

I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn't harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.

Option to make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).

Amazing Romaine Salad

This is my go-to crowd pleaser salad.  The homemade light poppy seed vinaigrette is amazing!  

INGREDIENTS

VINAIGRETTE:
 1/4 cup granulated sugar
 1/3 cup white vinegar
 1/3 cup vegetable oil or olive oil
 2 tablespoons yellow honey mustard or dijon mustard (NOT dry mustard)
 3/4 teaspoon salt
 3/4 teaspoon poppy seeds

CANDIED NUTS:  (sometimes I buy already lightly sweetened nuts at Trader Joes)
 1 cup chopped nuts (pecans are my favorites)
 1/4 cup granulated sugar
 1 tablespoon butter
 Small pinch of salt and cayenne pepper

SALAD:
 2 heads of romaine lettuce, chopped
 1/2 cup feta or bleu cheese
 6-8 strips bacon, cooked and chopped or crumbled
 1/2 - 1 cup dried cranberries or cherries, or fresh diced apples

INSTRUCTIONS

For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.

For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.

In a large bowl, toss the lettuce, cheese, bacon, fruit, and cooled nuts (break them into smaller pieces if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.

Sweet Balsamic Glazed Pork Loin Roast {Crockpot}

The pork recipe is adapted from Mel's Kitchen Cafe.  I add the onion to prevent the bottom from burning and getting dried out.  Also, this recipe doubles wonderfully (i.e. I put 2 roasts in at the same time and double everything else accordingly and then cook it on high for 3 hours and then low for another 5-6 hours).  I do not like using tenderloin.  And I prefer the hint of garlic in the glaze instead of in with the roast which can lend a bit of the the over-cooked spices flavor from the garlic being in the crockpot.  I've never tried it in my InstantPot, but she has directions for that option.

INGREDIENTS

PORK:
 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
 1 teaspoon herbes de provence (basil, majoram, thyme, sage, savory, and rosemary)
 1/2 teaspoon coarse, kosher salt
 1/2 teaspoon coarse black pepper
 1/2 teaspoon 21 seasoning salute (or sub some garlic and onion powder)
 1/2 cup chicken stock
 1 onion cut into 3/4 inch wedges

GLAZE:
 1/2 cup brown sugar, light or dark
 1 tablespoon cornstarch
 1/4 cup balsamic vinegar
 1/2 cup water
 2 tablespoons soy sauce
 1 clove garlic, finely minced or crushed


INSTRUCTIONS
In a small bowl, combine the spices, salt, & pepper. Rub the spices all over the roast.  Cut up the onion.  Place the onion wedges on th bottom of the slow cooker. Place the pork roast on top of the onions add the 1/2 cup chicken stock carefully on the sides so as not to pour off the salt spice rub. Cover and cook on low for 8 hours.

Near the end of cooking time, whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper and add the garlic clove, if needed/desired. Keep warm until ready to use.

Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Oven Puff Pancakes

These are Curly's FAVORITE breakfast for dinner*.  When we were in Sweden for her 10 trip she would always order pancakes from the kids menu (the other option was Swedish meatballs).  And she would order the pancake.  What came was always these oven pancakes with strawberries and powdered sugar on the side.  This is our favorite version of this recipe.   To help some picky little brothers try it, we called them"snow pancakes" because of the dusting of powdered sugar and it was snowing outside at the time. 

Ingredients:
6 eggs
1 cup flour (all-purpose or white whole wheat)
1 cup milk

1/2 t vanilla (optional)
1/4 t salt
2 T butter
powdered sugar
fresh strawberries, sliced

Preheat oven to 400.  Cut butter into small pieces and scatter over the bottom of a glass 9x13 pan.  Combine the eggs, milk and vanilla in a blender and process on low speed until smooth about 15 seconds.  Add flour and salt and mix until just combined.  (See note below for the mixing by hand, non-blender version).  Meanwhile put the pan in oven just long enough to melt the butter (about 2-3 minutes).  Remove from the oven and swirl the butter around to coat the bottom of the entire pan.  Then immediately pour egg mixture into hot butter.  Bake at 400 for 20 minutes or until puffy and lightly browned on bottom and edges.  Pancake will "grow" up the sides of the pan.  Cut into slices and top with powdered sugar and fresh berries.


*Serve with some lean chicken sausage, scrambled eggs, and green smoothie to round out dinner.

NOTES:  

Hand-mixing option.  Instead of using a blender, in a large bowl beat the eggs, milk and vanilla with a wire whisk until smooth and thick.  Then add in the flour and salt and whisk until just combined.

Doubling:  This recipe doubles well and we often double this recipe and make two 9x13 pans to feed our family of 6 for brinner.  I just put double the ingredients into the blender and then try to divide up the batter evenly just eyeballing it between the two pans.