Tempt My Tummy Peanut Butter Crumb Cake

My new favorite dessert cookbook is Fearless Baking by Elinor Klivans. I will be baking my way through it in the coming months (years, yes, there are that many good recipes). I discovered it at the library but found it on half.com for 0.19 cents! Bonus :)

The Peanut Butter Crumb Cake is just the right amount of peanut butter (not overly so) and just the right amount of sweet. The crumb topping is perfect! The cake freezes nicely and is very moist when thawed (to freeze: when completely cooled, wrap tightly in plastic wrap, then in foil). The picture I have here is a square that had been frozen. The crumb topping is a little smooshed, but no less delicious. You probably have everything on hand, so go make your peanut butter lovers happy today!

Peanut Butter Crumb Cake

by Elinor Klivans

2 large eggs

2 1/2 cups unbleached all-purpose flour

2 cups packed light brown sugar

1/2 t salt

5 tablespoons soft, unsalted butter cut into pieces (for some reason I only put in 4 and it turned out just fine)

1/2 cup chunky peanut butter (I used creamy)

1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon juice, left alone for 5 minutes)

1 t vanilla extract

1 t baking soda

1 t water

Position the oven rack in the middle of the over and preheat to 350 degrees. Butter or spray a 13x9x2 baking pan.

Beat the eggs in a small bowl and set aside.

Put the flour, brown sugar, and salt in a large bowl and beat with an electric mixer on low (of course you can do it by hand or use a stand mixer like I did). Add the butter and peanut butter and continue beating until a mealy mixture with some large crumbs forms, about 1 minute. Remove 2/3 cup of the mixture and set aside for crumb topping. Add the buttermilk, eggs, and vanilla and beat until blended and a thick batter forms. The batter will have a few lumps. Stir the baking soda and water together in a small bowl until dissolved and add to the batter, mixing just until it is blended. Transfer the batter to the prepared pan. Sprinkle the reserved crumb mixture evenly over top.

Bake for about 30 minutes, just until a toothpick inserted into the center comes out clean.

Go check out other Tempt My Tummy recipes at Blessed With Grace!

FNCCC #17 - George Duran - Turkey Quesadillas

After seeing George Duran's recipe for Fried Cookie Dough, I was a little hesitant to dive into the rest but was pleasantly surprised and book marked several recipes I want to try. He had some great stuff! I wish I had seen the Sand Art Brownie gifts before Christmas. I now need to remember this for Teacher Appreciation Week :) I made the Turkey Quesadillas, as I just made a turkey and have fond memories of a Turkey leftover sandwich I had years ago with cranberries and stuffing. This quesadilla was super yummy! If you are looking for a unique way to use up some leftovers.....

Turkey Quesadilla
Recipe courtesy George Duran

Ingredients
2 flour tortillas
2 tablespoons cranberry sauce
3 tablespoons grated Jack or Cheddar (I used jack)
2 tablespoons leftover stuffing
2 tablespoons cooked and chopped green beans
3 tablespoons chopped cooked turkey
1 teaspoon chopped jalapeno peppers (I wasn't feeling spicy so didn't use these)
Vegetable oil cooking spray (didn't use this)


Directions
Place 2 tortillas on your board. Spread 1 with cranberry sauce and set aside. Sprinkle the cheese over the other one and crumble the stuffing on top. Add the green beans, turkey, and jalapeno peppers. Pick up the first tortilla and place it cranberry side down onto the filled one. Press gently but firmly to keep the quesadilla together.


Spray a nonstick skillet with cooking spray and put it over medium heat. Place the quesadilla in the skillet and cook until the bottom is lightly browned and the cheese is melted, about 2 minutes. Flip the quesadilla and cook it on the other side for another 2 minutes. Slide it onto a cutting board, cut it into wedges, and serve.


Instead of learning as you go, my pictures are getting worse. My camera is almost dead. The screen changes different colors and gets wavy lines which show up on the pictures. Just about time for a new one. I dislike camera shopping. Any suggestions for a new one??

Here I am on the floor in front of the stove sharing my love of Stove Top stuffing with Little Bit. She's genetically predisposed to eating it straight out of the pan.

Can't wait to see what you have been cooking! Anyone go for the Fried Cookie Dough? Link your posts to MckLinky below. I know it's been difficult to find time during the holidays for the challenge. If you missed a few weeks just jump in whenever you are ready!

FNCCC - Week 15 - Ellie Krieger

This week's featured chef is Ellie Krieger. She hosts the show, Healthy Appetite and had a number of recipes (mostly healthy!) to choose from. I had several bookmarked but decided on the Breakfast Cookies because I had just gone through my pantry and had to make something with carrot baby food. Perfect~!

I usually add a pinch more of this and a little less of that, but I followed this recipe pretty much exactly and they turned out wonderfully. So yummy. The girls were thrilled to have cookies for breakfast!

Breakfast Cookies
2007 Ellie Krieger, All rights reserved
Makes 12 cookies
Ingredients
3/4 cup whole-wheat pastry flour (only had plain whole wheat)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil (used melted coconut oil)
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 egg
1/4 cup (1 small jar) strained carrot baby food
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes (Total flakes)
1/3 cup raisins
1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (omitted)

Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

So what did you cook? Link your post to MckLinky below. Next week is Emeril....I bet you can find something of his you would love to make (or are making something of his already).

Tempt My Tummy - Crusting Buttercream

I haven't been decorating cakes long but learned quickly that regular buttercream does not hold up well in Florida's heat and humidity (it's December and it's in the 80's). The crusting buttercream is important if you are decorating the cake and want it to look smooth, something you can really do with ooey-gooey frosting. I have tried numerous recipes but this one holds up well but more importantly, tastes good. I can't stand the frosting that leaves a greasy film on the roof of your mouth. This doesn't. And yes, I know, it's anything but healthy but it's CAKE. It's a treat. Everything in moderation and you'll be fine :)

Best Crusting Buttercream

1 1/3 cups Cricso

1/3 to 1/2 cup milk, depending on consistency needed

3 Tbsp powdered Dream Whip (one package)

3 Tbsp clear vanilla (if you need WHITE frosting) or other flavors

2 lbs powdered sugar

Directions
Mix all but the powdered sugar for a minute or two, then gradually add the sugar. The longer the mixer runs, the smoother it gets. Mine usually goes for about 8 minutes. A stand mixer with the paddle attachment is your best bet for this.

Enjoy! Go find more Tempt My Tummy recipes at Blessed With Grace!

Creamy Apple Cranberry Crisp with Challenge Dairy

Challenge Dairy is having a holiday recipe showdown! They sent me their goodies, along with OXO whisk and POP container, as well as spices and vanilla from Spice Islands. My challenge was to create a dessert with the ingredients.

They are also having a sweepstakes for you to win A Taste of the West during a 7-day/6-night trip for 4 to the Mountain Sky Guest Rance in Montana! Go enter for a chance to win (and bring me along if you do)!

So armed with my bounty, I created Creamy Apple Cranberry Crisp with my favorite holiday flavors!
Preheat the oven to 350. Peel, core, and cut 5 baking apples (I used Golden Delicious) place in an 8x8 pan with 1/2 cup fresh or frozen cranberries.

Mix 1/2 cup brown sugar, 2 T flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp vanilla.

Whisk in 1 cup heavy cream and 2/3 cup milk. Pour over the apples and cranberries.

Cut together 1 cup cold butter, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 cup flour, 1/2 cup brown sugar. Rub in the butter until it is a coarse, pebbly texture (I use my hands, it's just easier). Put on top of the apples.

Bake at 350 for 35-45 minutes. Enjoy!!

So yummy!

Don't forget to enter the sweepstakes for a dream vacation!

Visit Blessed With Grace for more Tempt my Tummy recipes!

FNCCC Week 12 - Danny Boome

This week's featured chef is Danny Boome, host of Food Network's Rescue Chef.

I chose the Lime in the Coconut Pie as I still had a few limes that needed to be picked and used. It was great! It will go on my list of "things to do with limes" that I desperately need each season. It was an easy pie to make and the lime really pops! Our oldest daughter liked it a little, middle daughter had to spit her bite in the trash (didn't like the coconut) and the baby LOVED it. Apparently my husband also thought it was a big hit because I found the empty pie plate in the sink the next morning.

Lime in the Coconut Pie
Recipes written by Danny Boome - All rights reserved by Crash Bang Boome Production LLC

Ingredients
1 prepared frozen 9-inch pie crust (I am not a huge fan of pastry crust so made a graham cracker crust with butter and applesauce)
1 tablespoon grated lime zest
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice (about 4 to 5 limes)
3 tablespoons coconut rum (I didn't have any so omitted this)
1/2 cup sweetened coconut flakes, divided
1 cup heavy cream (I also used a little powdered sugar and vanilla in my whipped topping)
3 thin slices lime, for garnish (um, garnish at home just gets in the way of eating :) Maybe this is why I don't have very good pictures)
Directions
Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.

Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut. (I might have used, ahem, a *tad* bit more coconut than the recipe called for)

Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. (Mine didn't take anywhere near this amount of time....maybe closer to 10 minutes.)

When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

After making the filling I just couldn't get the sticky feeling off me. I kept wiping it off and it kept coming back. I finally realized that the filling was all over the back of the baby's head. Don't ask. I have NO idea. She really like it though.

So what did YOU cook? Next week is Thanksgiving (gasp, already?) so we are going to take a break. In case you want to jump ahead, here is the schedule for December:

Dave Lieberman - #13 post December 2, 2009 - he has over 225 recipes!

Duff Goldman - #14 post December 9, 2009 - no recipes, decorate a cake or cupcakes and post!Ellie Krieger - #15 post December 16, 2009
Emeril Lagasse - #16 post December 23, 2009

George Duran - #17 post December 30, 2009

If you ever add anything to an previous chef's post, let me know and I'll make everyone aware.

And from Challenge member Rebekah:

Hi Sarah and everyone!I am quite far behind the rest of you who are doing this Challenge, but at least I am still here! So take a step back in time to Brian Boitano's recipes. :) I chose to do his Coq Au Vin-guine recipe which is an Italian twist on the classic French dish, Coq Au Vin ("cock with wine"). Please read all about my cooking experience by visiting my blog, Sabbath Supper. Thanks a bunch!Rebekah

Kids in the Kitchen - Easy Apple Turnovers

Mimi is really enjoying her time with me in the kitchen and asks every week what we can make. This week was her idea. She wanted apple pie so we compromised with apple turnovers.

Easy Apple Turnovers

Filling:

2 or 3 apples, peeled and chopped, we used Golden Delicious which is a great cooking apple

2 Tbs melted butter

1/4 cup brown sugar

1 Tbs flour

1/4 tsp cinnamon

Pie Crust - we used store bought, hence the "easy" in the title.

Glaze:

2/3 cup powdered sugar

1/8 tsp cinnamon

2 or 3 tsp apple juice

Mix the filling ingredients and set aside. Cut each crust in half and then in quarters (this is a great time to introduce fractions to a 4 year old, really, she dug it). Fill each triangle with about 1/4 cup filling, fold over, seal edges with a fork (this was Mimi's favorite part and took her time to make sure it was done right). Prick tops with a fork. Bake at 375 for 20 to 30 minutes, until they are golden brown. Let stand for 10 minutes then top with glaze and a sprinkle of cinnamon and sugar. Enjoy!

They are delicious and Mimi will feature them at her future restaurant, which she told me will be called The Four Musketeers. It's funny because my husband and I were just talking about what if one of our darlings didn't want to go to college but wanted to go to chef school or something like that (totally OK with us, but hard to swallow when you never questioned the "life after high school route", which we always assumed would be college). Then, out of the blue, Mimi told me she might be a cook when she grew up. Maybe she heard us talking :) Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts! I'm using this for my Kid Friendly Friday post as well. Join along by posting your Kid Friendly project, activity, recipe, etc. below. Have a great weekend!

Kids in the Kitchen - Funfetti Cookies

Last week during Drama camp my girls came home and wanted to make a birthday gift for one of their teachers. This is a recipe I've had on my must-try list for awhile and makes a GREAT kids in the kitchen recipe! Each step is kid friendly - dump, mix, roll, smash. Perfect!

HERE is where it comes from. I used their picture as well because I forgot to take any :)

Funfetti Cookies

INGREDIENTS
1 pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix
1/3 cup oil
2 eggs
1/2 can Pillsbury Funfetti Vanilla Frosting (we didn't use the frosting and left cookies plain)

DIRECTIONS
1.Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

2.Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

3.Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container

Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts!

Edible Crayons

Dip each end of a half pretzel rod in colored chocolate melt, dry and wrap. It's just that easy!

Gourmet Mom on the Go posted about these edible crayons and even has the wrappers all ready for you to print out. They are easy for kids to do and make great beginning of the year gifts!

Are you going to participate in my Food Network Chefs Cooking Challenge?

Kids in the Kitchen - Chewy Granola Bars

My kids (and husband) go through granola bars like crazy. Luckily Publix often has them BOGO; paired with coupons we can get them pretty reasonably priced. BUT the ingredient label reads like a novel. They are not horrible for you...but we have discovered better, cheaper, and fun to make :) We looked at several recipes on-line and came up with this. It is a little "cakey-er" than normal bars b/c of the flour. I might try them without.

Chewy Granola Bars

3 cups rolled oats (old fashion have more fiber)

1 1/2 cups crispy rice cereal
1 cup wheat flour (use white if that is what you have)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup liquid sweetener - honey, agave nectar, brown rice syrup (this is what we used)
1/3 cup packed brown sugar
1/2 cup miniature semisweet chocolate chips or mini m&m's

You could also add coconut, raisins, nuts, etc. (up to 2 cups)

Preheat oven to 325 degrees F. Lightly grease one 9x13 inch pan.
In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter, sweetener and brown sugar. Stir in the chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Go over to A Little Fun With Me and Lu to check out more Kids in the Kitchen posts!

Tempt My Tummy - Cinnamon Bran Muffins

Before we arrived in Minnesota, my mom did a lot of food prep work so that she could play with her grandkids the maximum amount of time. We had wonderful meals that she made up ahead of time (or made the key ingredients in advance). One thing that was waiting for us were these delicious and nutritious Cinnamon Bran Muffins. The batter will keep in the refrigerator for two weeks and are easily microwaved for a hot breakfast, fast. If you are gearing up for school to start and want to have fresh breakfasts all set to go, this is a good option.

Cinnamon Bran Muffins

2 cups whole bran flakes

1 cup boiling water

2 1/2 cups flour (use whole wheat or white)

3/4 cup sugar

2 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 eggs

2 cups buttermilk

1/2 cup oil

1 cup raisins (optional)

1. In a large bowl combine the wheat bran and boiling water; let cool

2. Stir next 4 ingredients together and set aside.

3. In 3rd bowl stir eggs, buttermilk, oil and raisins. Add bran mixture, then flour mixture.

4. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 minutes.

If storing batter in the refrigerator you can make a muffin at a time in the microwave. Butter a glass dish, fill two thirds full, cover with a plate, and microwave for about 30 seconds. You could also bake an entire batch and freeze them. They thaw quickly when needed.

Makes 18 muffins

Visit Blessed with Grace for more Tempt My Tummy recipes!

Simply Sweet Home is holding her Monthly Simply Sweet Thursday this week where the topic is muffins/sweet breads. Go check it out!

Birthday Cupcake Tower

I did take the giant cupcake wrapper off before she dug in.

Little Bit was not a big entertainer with the smash cake. She took a few bites of the frosting but didn't go for it. She would much rather be down on the ground walking around. The frosting was strawberry buttercream, which was a good tasting frosting (even though I don't like frosting because it is too sweet) but didn't hold up in the heat and humidity. I used all butter. I think it would have held up better with shortening...but where's the fun in that? More pictures of the birthday girl later this week.

Tempt My Tummy - Buttermilk Biscuits

I have to share this biscuit recipe as it is the closest I have come to my husband's grandmother's biscuits that were ***HEAVENLY*** I got it from Mommy's Idea Book - which is a great resource for all kinds of things. If you never been, please go check it out! The photo is hers as well. We ate ours too quickly to get out the camera and I can't photograph food for the life of me.

They are super easy to make and are hands down better that anything you'll get at the store. Use you hands to cut in the butter and to mix in the buttermilk. If you don't have buttermilk use regular milk with a tablespoon of lemon juice mixed in (let it sit for 5 minutes). You don't have to roll the dough, just shape it with your hands.

Now I know these are neither heart nor thigh friendly....so splurge infrequently. You'll be glad you did!

Homemade Buttermilk Biscuits
Ingredients:
2 cups White Lily self rising flour (White Lily is best)
1/3 cup shortening
2/3 cup buttermilk
Melted Butter (I don't use this)

Directions:
Blend the flour and shortening together until the consistency of course bread crumbs.

Add buttermilk and mix and knead for about 1 minute until smooth and elastic.

Pinch off golf ball size chunks of dough, roll into balls and place on a baking sheet (I put mine in a cast iron skillet).

Press each ball down in the center to about 1 inch thick.

Bake for 8 to 10 minutes at 450 degrees.

Brush with melted butter when they come out of oven.

Makes about 8 medium sized biscuits.

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