At the grocery store this weekend and saw unsweetened baking chocolate thinking “there was something I was going to make with that”. Upon returning home I couldn’t for the life of me remember what that was so off to the cookbooks I went. I started with the most natural culprit, Flour and luckily that was the one. I decided that I wanted chocolate with peppermint frosting rather than the ‘magic’ stuff yet sadly my extract had…uh vanished and I was not about to walk back to the store so what else? Peanut butter!
For the cupcakes:
- 2 Ounces unsweetened chocolate, chopped.
- 1/4 Cup Dutch-process cocoa powder (I had Hershey’s and so it was)
- 1 Cup granulated sugar
- 1 Stick butter
- 1/3 Cup water
- 1/2 Cup milk (I had half and half…)
- 1 Egg
- 1 Extra egg yolk
- 1/2 Tsp vanilla extract
- 1 Cup flour
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- (optional) 1/2 cup peanut butter chips
In a large heat-proof bowl combine chocolate and cocoa. In a small saucepan heat the sugar, butter, and water, stirring occasionally until the butter melts and the sugar has disolved. Pour this mixture over the chocolate and cocoa, whisk until well combined and smooth.
Let this cool for a bit then whisk in the egg and yolk, milk, and extract until well combined.
In a bowl stir the dry ingredients together, add these to the chocolate mixture and whisk until smooth.
Let the batter sit for an hour or cover and refrigerate for up to three days. While the batter is resting line a 12 cup muffin tin with paper liners and heat the over to 350. Divide the batter amongst the cups and if you’re feeling randy top with peanut butter chips.
Bake for 30 minutes or until the tops spring back when pressed with a finger. Remove from the oven and allow to cool completely in the tin on a cooling rack.
For the frosting I turned to my dear friend Ina.
You will need:
- 1 Cup confectioners’ sugar
- 1 Cup creamy peanut butter
- 5 Tbs unsalted butter, at room temperature
- 3/4 Tsp vanilla extract
- 1/4 Tsp kosher salt
- 1/3 Cup heavy cream (I used half and half again)
Add everything to the bowl of a mixer. Start on LOW (or pay the price) only adding speed once the powdered sugar is absorbed in to the rest of the ingredients. Whip on high until frosting is fluffy, scraping the bowl as needed.
Add a generous amount of frosting to the top of each, pretty them up as you see fit. I felt that this whole scenario called for chips and so it was done.
I’m not normally a cupcake person. It’s usually crappy, dry, cake hidden under a mound of sickly sweet frosting; these babies are dangerous though. I made mine from my copy of the book but the recipe is also here. Enjoy!
I know I’m late to the kale party but here I am! I’ve had kale many ways, steamed, massaged (yes, really), even gratin, but this is my favorite method and it just so happens to be super easy. There’s no real measurements here, everything is to taste.
- 1 Bunch kale: washed, stemmed, and torn in to pieces
- Olive oil
- Garlic powder
- Red pepper flakes
Heat oven to 375. Toss everything together on a lined sheet pan:
After five minutes stir kale to redistribute on the pan, tong are super useful here. Give the kale another 5-8 minutes depending on how crisp you want it. I go for about five, the kale comes out tender with super crispy edges and a nice spicy bite.
This preparation is so good that I have sat down to a big plate of roasted kale for dinner with no regrets. What’s your favorite kale recipe?
Holy crap these are amazing! Anyone have any recipe ideas for them? Mind you they may not last that long.
P.S. I am neither dead not have I disappeared. The farmers’ market season it’s nearly over (for mine at least) and I should have enough time to make yummy food again! Posts to follow.
It’s been so incredibly hot lately that my time in the kitchen has been a mostly unpleasant experience. I did however make these little beauties that made suffering through the high humidity days a little bit easier. Inspired by the hibiscus tea I get from Clover I added a little spice to the mix and of course lime juice because, why not? They take a little while but are well worth it.
Makes 12 popsicles:
- 5 Cups water
- 2 Cups sugar
- 1/2 Cup dried hibiscus flowers
- 1 Cinnamon stick
- 2 Star anise pods
- Zest of 1 lime
- 1/2 Cup fresh lime juice
Bring 4 cups of water and the sugar to boil in a large pot. Once the sugar has disolved and the syrup has come to a boil add your hibiscus, star anise, and cinnamon. Stir well.
Turn the heat off, cover the pot and leave to steep from 30 minutes to an hour depending on how intense you want the flavor and color to be. Strain the flowers and spices out leaving a shiny purple mass both creepy and beautiful.
To the remaining syrup add your lime juice and the remaining cup of water. Stir well and allow the mix to chill in the fridge for about an hour. Once chilled, stir in lime zest, pour in to popsicle molds and freeze. Preferably overnight but at least three hours.
Unmold and enjoy!
This made enough for two batches in the molds I have. This got me thinking about variety. they would be lovely with fruit frozen inside. Blueberries maybe? Booze perhaps? Possibilities are endless.
I am about to have a bumper crop of serranos to deal with. This is the opposite of what I was aiming for but hey it is beautiful. Maybe I’ll luck out and they won’t be insanely hot. Oh, and did I mention they are called Devil Serrano? Clearly that’s just for funsies right?
I love this picture.
This is near the base of the plant. It is roughly three feet tall and there are around 10 peppers ripening and more blossoms than I care to count. Seems it’s more difficult than I anticipated taking a picture that captures it completely but this will give you an idea.
Luckily, I love serranos. Unfortunately it seems that is about to be tested.