Sunday, November 3, 2013

Peanut Chicken

I found a version of this recipe online but made some adjustments to make it all mine! For those of you who love peanuts and peanut sauce, this will become a new favorite. Quote from my boyfriend, Joe, "It looks as good as it tastes!"

Peanut Chicken
(serves 4)


1 lb. skinless, boneless chicken breasts, cut into strips
1 1/4 cups chicken broth
1/3 cup creamy peanut butter
3 Tbs. low sodium soy sauce
1 Tbs. light brown sugar
2 teaspoons cornstarch
1 tsp. ground ginger
1/4 tsp. black pepper
1/4 tsp. salt
2 Tbs. olive oil, divided
1/2 cup chopped green onions
2 cups thinly sliced bell peppers
2 cups sliced fresh mushrooms
1 tsp. minced garlic
1/2 cup peanuts, chopped
Cooked brown rice


1. In a medium bowl, combine chicken broth, peanut butter, soy sauce, brown sugar, cornstarch, ginger, black pepper, and salt. Mix until smooth (mixture might separate a bit). Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add the chicken and stir-fry until no longer pink, about 3 minutes. Remove with a slotted spoon and keep warm.

3. Add the remaining olive oil to the skillet and stir-fry the green onions and peppers for about 3 minutes. Add the mushrooms and stir-fry until the vegetables are tender, about 2 minutes longer. Add the garlic and cook 1 minute longer.

4. Add the broth mixture to the skillet with vegetables. Bring the mixture to a boil; cook and stir until mixture is thickened, about 1 minute. Add the cooked chicken and chopped peanuts. Stir to combine and let simmer over low heat, about 1 minute. Serve over rice.

Helpful hint: To chop the peanuts, I put them in a plastic baggie and rolled a rolling pin over the bag to chop. Make sure all the air is out of the bag.

Thursday, October 31, 2013

Halloween Snack Mix!

For those of you who like sweet and salty snacks, this one is for you. Perfect for Halloween and so easy to put together.

Halloween Snack Mix

Serves (a crowd!)

Candy corn
Corn chips (I used Fritos)
Pretzel sticks

Use cup portions of each candy corn, corn chips, peanuts, and pretzel sticks, depending on how much you need. Mix and enjoy!!

Friday, October 11, 2013

Pumpkin Pie Crunch Cake

This goes out to all my fellow pumpkin lovers out there! It's one of those magic cake recipes that when you bake it, you have a pumpkin pie filling on the bottom and a crunchy, buttery topping. This will definitely become a family favorite during the holidays this year (it was for my family last year!).

Pumpkin Pie Crunch Cake
Serves 12

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
½ cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box classic yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted

Preheat oven to 350 degrees.  Lightly grease a 13- x 9-inch baking pan. Place pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, and salt in a large bowl. Using a mixer, beat on medium speed until combined. Pour into prepared pan.

Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over pecans.  Bake until golden brown, about 55 minutes.  Cool. Serve chilled (or warm).  

Friday, October 4, 2013

Flourless Chocolate Cake with Chocolate Glaze

Ok, so it's been a while. Almost a year to be exact. But life does get busy from time to time and this was that time. I have been cooking and baking during this year, but have not been documenting. I figured, what better way to come back to my blog than with a Flourless Chocolate Cake!

I found this recipe on and it was originally printed in Bon Appétit in January 1999. I've made this a few times and each time it just gets better.

Flourless Chocolate Cake
Serves 10-12

For cake:
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (note: I used half bittersweet and half semisweet)
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract

For glaze:
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (note: Again, I used half bittersweet and half semisweet)

For cake:  
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. 

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. 

Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place a cardboard round atop cake. Invert cake onto cardboard round bottom. Peel off parchment paper. 

For glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over waxed paper. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Spoon remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.