Posts Tagged ‘buttermilk’
If I could eat avocados in every meal of the day, I’d be one happy camper. Which means I was super excited to have a double dose in just one meal with this salad – fresh sliced avocado in a salad topped with avocado dressing. The dressing is definitely the star of this dish, but along for the ride is some oven-fried chicken which has taco seasoning mixed into the breadcrumb coating. Crunchy, creamy, fresh and zesty. What more could you want?
I am going to preface this rant with a note that I am aware that all important files should always, always, be backed up on a second source or device. Sometimes I fail to do so but have managed to avoid tragedy until yesterday. While working on some files from one of my USB drives, I got an error message saying the computer could not detect the USB any longer. Since then I have been frantically trying to get it to register on any computer I can find. I believe it is a connection problem between the connector and the board inside, but the guy at a computer repair place said he didn’t think that was the case. He said it was likely dead and there was no way of retrieving the information from it. Commence panic mode. However, I do not believe him because I was able to get it to register once – long enough to open the disk but not long enough to copy anything over. Since then I have been desperately trying to get it to sit just right in the USB input to hold long enough to save my files. If you know anything about fixing USBs or saving files from them, please let me know! If not, have some pancakes.
Update: SWEET GLORY! I got it to connect just long enough to pull everything off of it. Crisis averted, let’s celebrate with pancakes!
One year ago: Slow Cooker Chicken Tacos
Ten days from now I will pack up the apartment at which I have lived for the past 4.5 years. Currently I have a whopping 8 boxes packed, which means there’s a lot of work to be done between now and then. And what better way to start the festivities than baking a cake! That’s productive and a good use of time, right?
The only caramel cake I have ever had was from Kroger and was quite delicious. Since then I have been meaning to make a homemade version and was finally inspired when Beth told me that she had been dreaming about caramel cake – although that was right before we left for the winter break so I didn’t make it until now. While baking it I texted her saying I was going to make her day tomorrow, since I was going to be bringing it by the lab the next day. She said it tasted just like her Great Aunt Sally’s from when she was a kid! Winner.
Need ranch seasoning/dressing/dip for your holiday party or dinner, but don’t feel like venturing to the store? Then I am here to rescue you! (Assuming you have all these ingredients in your pantry.) This ranch seasoning mix can be made to use immediately or stored for later use. I decided to make it spicy, but if you prefer a non-spicy, traditional version then omit the red pepper.
One year ago: Apple Pecan Pie
Two years ago: German Pancakes
Like most people I see some pretty entertaining and/or shocking things while driving on a fairly regular basis. People driving the wrong way down a one-way street, stopping at a red light and continuing through it before it turns green, honking at me from behind for not turning left after the light has turned red, and even making their own left-turn lane into on-coming traffic. Then there are the cars: OREO brand name printed, zebra-printed, big spinning rims on a junky car, reindeer and elf car costumes (have to admit I think they are cute), and eyelashes on the headlights of a VW bug. But just the other day I saw those same eyelashes on another car, and not a cutesy car similar to the VW but a big beefy car that I would never associate with girly characteristics – a Dodge Charger. I thoroughly enjoyed that sighting.
What does all that have to do with bananas foster pancakes? Absolutely nothing. Enjoy :-)!
Don’t forget to enter to win some bakeware from Baker’s Secret by retweeting my tweet on Twitter!
— Erin (@thespiffycookie) December 2, 2013
One year ago: Christmas Red Velvet Mug Cake
Have you ever made a roulade aka cake roll? This right here is my very first. I bought a cake roll pan a couple years ago with the intention of making one, but never got around to it until now. I figured it would be a great way to celebrate not only PB+Choc Saturday but National Peanut Butter Lover’s Month. The soft, thin chocolate cake gets wrapped around a fluffy peanut butter filling and then covered in a chocolate glaze. The glaze is really what sealed the deal because it made the roll look so pretty and perfect (and masked a couple minor cracks that occurred).
But I didn’t use just any old peanut butter, I used PB Crave’s Cookie Nookie cookie dough flavored peanut butter. Which meant I had to top it off with eggless peanut butter chocolate chip cookie dough balls, obviously. So it’s chocolate, peanut butter, AND cookie dough all rolled up into one dessert! Hopefully I won’t be induced into a desert coma while watching Ohio State play Illinois today. After today there are only 2 games left before the Big Ten Championship game and then on the Bowl Games. Which means PB+Choc Saturdays are winding down. But rest assured that the desserts will show no slack, made evident by today’s recipe.
Don’t forget to enter for your chance to win a huge giveaway in honor of not only Peanut Butter Lover’s Month but also my 3rd blogiversary! Giveaway ends Monday, click HERE for the post on which to enter.
One year ago: Tortellini with Guiltless Pumpkin Alfredo
Two years ago: Butternut Squash Lasagna
After 6.5 years of grad school, I wrote a 172 page document full of figures and tables, and prepared a 55 slide presentation. It’s now the Friday before I defend my dissertation, which means I will be spending the entire weekend practicing and preparing for this presentation. And probably adding crazy animations and then removing them because they are distracting but gave me something to do other than rehearse. Then baking something to feed my admiring audience/keep them awake with sugar.
Meanwhile, Kayle of The Cooking Actress is here to keep you awake with her own special dose of sugar and spunk. Even though she is not a fan of football season, she and I can definitely agree upon the glory that is peanut butter and chocolate. Especially in edible buckeye form. Besides, with treats like these pretzel chocolate chip peanut butter cookies how could you not love her? Then she took cookie dough truffles to the next level with these salted brown butter chocolate chip cookie dough truffles. She definitely rocks the sweets but don’t miss out on her savory recipes too like her bacon wrapped water chestnuts and roasted garlic, chicken, and herb white pizza.
One year ago: Chicken, Broccoli and White Cheddar Pita Pizzas
Two years ago: Falafel Pizza
Hey there everybody! I’m Kayle, and I have a lil blog called “The Cooking Actress“. Basically I’m an actress…and I cook (and bake). A lot. I had the wonderful joy of being able to meet the lovely Erin a few months ago when we, and some other awesome food bloggers, met up for brunch in NYC (where I’m based and where she was visiting). Obviously, she’s so charming and cool and smart and awesome, right? Plus her blog’s name is the Spiffy Cookie. And um…I’m obsessed with all things cookies. And, thanks to Erin spending some of her life living in Ohio where I am from, she embraces the beauty of all things chocolate and peanut butter (a la’ the Buckeye). So anyway, soulmates. So, when Erin asked if I would guest post for her while she works on being all smart and P.H.D-y and such, I was like “OF COURSE!”
We all remember cinnamon sticks, right? Whether it’s from a pizza place or an actual cinnamon roll chain-they’re fun and friggin’ delicious. Umm…as you can see…my cinnamon breadsticks aren’t exactly winning any beauty pageants. I apologize, my photos are usually better than this but well…I am not the best at making food look pretty sometimes and these guys paid the price. Now, don’t make my mistakes: make sure to not cut the breadsticks too big and um…I don’t really know how to make the cinnamon sugar mixture look pretty…I tried my best, guys!
Anyway, don’t worry about the appearance, worry about how they TASTE. And they taste phenomenal! They’re wonderfully crisp on the outside from the caramelized cinnamon sugar and just perfectly fluffy on the inside. And of course just the comforting, warm flavors of cinnamon and sugar and the glaze are just…mmmmm.
These are perfect if you have a big family or a ton of people over, a total crowd pleaser!
Jennifer may not know it, but we go way back. When I first started reading food blogs (pre-The Spiffy Cookie), one of the first food blog recipes I made was from her blog, Bake or Break – chocolate chip cookie dough cheesecake bars. After nearly 3 years of food blogging it’s a crying shame that I have not made them again. But with all her marvelous recipes, such as lemon blueberry cheesecake bars and chocolate chunk pecan cookies, it’s hard to keep up! However, I have made a few other of her recipes that involve the notorious PBC (peanut butter and chocolate).
In case you hadn’t noticed, Jennifer shares my appreciation for the combination of peanut butter and chocolate, and within the first two months of my own food blogging adventures I posted about one of her pb+choc recipes – brownie peanut butter cups (go ahead and judge my picture, despite the glorious ooze of peanut butter). Also during last year’s football season I adapted another recipe or hers to make my Buckeye monkey bread muffins. It seems extremely appropriate that she is sharing a recipe for peanut butter fudge cake today – I totally approve!
Hello, dear readers of The Spiffy Cookie! I’m Jennifer from Bake or Break. While Erin is toiling away on the final days of her dissertation adventure, I’m here to talk about cake. That seems absolutely appropriate, right?
I thought so.
Plus, it’s peanut butter and chocolate. I think Erin will approve.
Peanut butter and chocolate are, for me, the ultimate flavor combination. Sure, I like and even adore other combos, but this one is near and dear.
The premise of this cake is pretty simple. Chocolate cake and chocolate icing surround a layer of peanut butter. As good as that sounds, the whole is actually much greater than the sum of its parts.
The cake and icing are very much reminiscent of a Texas Sheet Cake, with some stovetop cooking involved for both. The chocolate cake is moist and soft and just lovely. It has a nice, delicate chocolate flavor. That’s a good thing, because the icing is not even remotely subtle in the chocolate department.
The peanut butter filling couldn’t be simpler. It’s peanut butter. Seriously. Spread it on the cake while it’s still warm, and the peanut butter will make a lovely, tasty layer between the cake and the icing.
I love this kind of icing. It’s simple to make, so that’s always a plus. And, it’s so soft and gooey. It goes on the cake while it’s warm, and then it hardens and sets as it cools. It forms some kind of serious shield over the cake. Don’t be alarmed if the icing cracks and crinkles when you cut into it. That’s just the nature of this kind of icing. If it bothers you, that’s why some very smart person invented garnishes.
This cake certainly qualifies as a crowd-pleaser. First of all, it makes enough for a crowd. Secondly, it’s chocolate and peanut butter, so what’s not to like?
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I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.
Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.
Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?
Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).