9 Months Pregnant Means Chocolate Covered Peanut Butter Pie

9 months pregnant + dinner party = sore feet the next day!  But with a little planning, it felt so nice to be able to entertain and stay up way past my bed time.  Last night we had our good friends over for what seemed like a "farewell/wish us luck/we will see you when we come up for air after baby" party.  I wanted to make a dessert that was a crowd pleaser.  Who doesn't love chocolate and peanut butter?  I cannot take credit for this one.  This is an Emeril Lagasse recipe that I have made many times before.  Each time it is a hit.  There are a few steps, but each step is incredibly easy and the end result is always delish. In true cooking girl fashion, I tweaked the recipe a bit to simplify and make my life easier and a "tad" bit healthier with some reduced fat options.  

Ingredients:

• 1 1/2 cups crushed Oreos (I used reduced fat Oreos and you would never know the difference.)
• 1 cup chunky peanut butter, in all
• 1/4 pound cream cheese (I used reduced fat cream-cheese)
• 3/4 cup powdered sugar
• 2 tablespoons milk (whatever you have on hand)
• 2 3/4 cups heavy cream, in all
• 6 ounces semi-sweet chocolate, chopped

Directions:

Preheat oven to 350 degrees F. In a mixing bowl, mix the crushed oreos with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan or pie dish. Bake the crust for 8 to 10 minutes. 

In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter and milk and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy creamand fold into the peanut butter mixture until stiff peaks. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. 

In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper or foil for easy clean-up.  Now if it is too tricky to remove the entire pie from the pan, simply remove the outer edge of the springform pan and cover the rest with chocolate OR if using a pie dish you can just cover with chocolate as well.  However, don't be afraid to try to release the shell from whatever vessel you are using.  It is quite the crowd pleaser if you can remove it from the pan. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.  I like to make the crust and filling the day before.  Then the next day you can simply add the chocolate topping and your dessert is ready to go!

Portion Control Yumminess: Whole Wheat Flax n' Apple Muffins

Pregnancy does many things to a woman.  But I think we can all agree that it makes you hungry....at weird hours....for carbs.  I have tried desperately to be healthy throughout this journey, so I opted to whip up a healthy muffin on this Tuesday afternoon.  I like to use whole wheat flour when I can and I have flax seed that I have been wanting to use up.  I found this recipe and tweaked it a tad; the result was surprisingly yummy for such a healthy morsel!  These are great snacks, breakfast, or just something to help a pregnant lady get through the day.  

Ingredients:

1/4 cup ground flax seeds

3/4 cup of whole wheat flour

3/4 cup of white flour

1/2 cup of white sugar

2 tsp. of baking powder

1/2 tsp. of baking soda

1/2 tbsp. of cinnamon

1/2 tsp. of salt

1 egg

2 apples finely chopped

2 tbsp. of canola oil

1 tbsp. of applesauce (if you don't have applesauce just add one more tbsp. of canola oil)

1/2 cup of milk (I used non-fat)

Directions:

Pre-heat oven to 400 degrees.

Mix all dry ingredients in a bowl.  In a separate bowl combine egg, oil, milk, and applesauce.  Gradually add dry ingredients and stir until JUST incorporated.  Fold in apples.  The batter will be thick.  Do not over mix!

Fill well greased muffin cups with an ice-cream scoop full of batter.  I like big muffins, so I fill each cup to the top.  Bake for 20 minutes or so until a toothpick or knife come out clean.  I always like to rotate whatever I am baking halfway through the baking time to ensure everything is baking evenly.  Let cool on a rack and enjoy!

Skinny Jeans Mac n' Cheese

A cold and rainy weekend almost demands comfort food.  And although the old-fashioned-too-many-calories-to-count-version is never a bad thing, I thought I would try to lighten it up a bit.  After all, it was the LA Marathon this past Sunday that literally passes by our house.  If I couldn't even get out of bed to watch those active and determined folks run 26 miles at the crack of dawn, the least I could do was make mac n' cheese right?    

I was inspired to tweak this recipe after reading a similar one on foodgawker.com.  This recipe has the same yummy texture and taste of regular mac n' cheese, but there is a secret ingredient: butternut squash!  It adds a slightly sweet flavor, but other than that, this is truly a fake-out dish.  If you have kids, I would definitely try this out.  And if you are just trying to fit into your skinny jeans, then go ahead and indulge because this won't make you feel like you need to lay in the fetal position after one serving!

Ingredients:

a bag of cooked pasta (I used brown rice pasta to kick up the healthy factor, but you can use any pasta you like, such as macaroni or rotini}
2 tablespoons butter
1/2 large onion, finely diced
2 cloves garlic, minced
2 cups diced butternut squash {1/4 inch dice}
1 cup chicken stock
1 1/2 cups of a grated cheese blend (i.e. cheddar cheese, jack cheese and mozzarella)
1/4 cup grated parmigiano reggiano, plust more for topping (which includes 1/4 cup of toasted panko)
salt & pepper, to taste
1-1 1/2 cups of milk (I used nonfat and it turned out great)

Directions:

Pre-heat oven to 400 degrees.  Cook pasta according to package, minus a few minutes (the pasta will continue to cook in the oven.)  Heat butter in saute pan and brown onions, butternut squash, and garlic to a nice golden color (make sure to not burn the garlic.)  This will take about 5 minutes.  Then add the chicken stock and let reduce by half.  When the liquid has reduced and the squash is fork tender, mash up the mixture with a fork or potato masher.  Next, add the cooked pasta and cheeses little by little.  I alternate adding cheese and milk, as the cheese begins to melt.  Make sure to continue stirring and continue to add the milk to create a sauce. This won't take longer than a few minutes. Add salt and pepper to taste.

The mac n' cheese is ready to eat now, but if you have the willpower to wait just a few more minutes, the next step is well worth it!  Add your mac n' cheese to casserole dish that has been sprayed with Pam. Toast the panko bread crubms in a saute pan for 2 minutes in a little olive oil.  Then sprinkle the panko and remaining parm on top of the dish, distributing evenly.  Bake in the oven for about 20 minutes until bubbly and brown.  Yummm!!

Father's Office Filet Mignon with Crispy Lemon Parsley Potatoes

It is Valentine's Day and I wanted to make my husband some of his favorites ("some of his favorites" is really just code for: meat and potatoes.)  But I wanted to spice it up.  I took a little inspiration from a Santa Monica local favorite, Father's Office.  You know who you are if your life has been forever changed by one of their burgers.  And if you haven't been, my advice is to run, don't walk.  I took the toppings that are on their famous burgers and put them on filet mignon....caramelized onions....bacon....blue cheese(well , I used gorgonzola.)  Could this combination of flavors really turn out bad?! I don't know why I doubted myself.  This dish turned out pretty darn fabulous and the toppings just pushed it over the top.  

On to the potatoes.  This recipe is a version of Giada's Fried Smashed Potatoes.  I simply break up the potatoes before "frying" them, which insures more crispy bits. 

This is a meal that is a crowd pleaser, a perfect meal if you are trying to impress a certain someone, or simply a Valentine's meal at home with your amazing and adorable husband of almost three years.  

Father's Office Filet Mignon (for 2)

Ingredients:

2 portions of filet mignon (although this recipe would be great on any cut of steak you like and of course on a burger.)

1/2 cup of caramelized onions (see recipe under July 2011: "Not Your Fancy Nancy Pizza)

4 slices of bacon (cooked and crumbled into small pieces)

1/4-1/2 cup of gorgonzola (you can use blue cheese, but I liked that the gorgonzola didn't overpower the dish)

olive oil

salt and pepper

Directions:

Pre-heat oven to 500 degrees.

Dry your filet on a paper towel.  Rub the meat with olive oil and season with pepper.  The salt will come later, but I have done some research and the salt will pull out the moisture of the filet if you salt prematurely, resulting in a steamed filet mignon - Yuck!  Heat a saute pan with a little olive oil until very hot and add your filet.  Do not move the filet and sear for 3 minutes.  Turn your meat and sear the other side for 3 minutes.  Season your meat with salt. Then put your pan in your hot oven and cook for an additional 5 minutes.  For medium, you want the internal temperature around 130 degrees (use a meat thermometer).  Cook a little less or a little more depending on how you like your meat.  

Next, pull your meat out of the oven and add the caramelized onion, bacon, and gorgonzola evenly 

among the 2 pieces of meat.  It is easiest to pile it on with your fingers.  Be generous!  I finish the meat in the broiler for about 1 minute, until the cheese has browned a bit (do not let the meat sit in the broiler, it will overcook.)  Don't forget your oven mit!  I don't know how many times I have forgotten to use an oven mit when I place a saute pan into the oven.  Not pretty.  Let your meat rest for 5 - 10 minutes and enjoy!

Crispy Lemon Parley Potatoes

Ingredients:

Red Potatoes (For 2 people, I cooked about 8-10 small potatoes)

1-2 tbs. of chopped parsley

1/2 of a lemon, juiced

1/2 of a lemon, zested

2 garlic cloves

olive oil

salt and pepper

Directions:

Boil the potatoes for 20-25 minutes, until tender (pierce with a fork and it should easily go through the potato.)

Drain the potatoes and let cool for 5 minutes.  Smash the potatoes, one by one, with the palm of your hand or the bottom of a glass or small dish.  The potatoes will break up into big chunks.  Don't mash, just smash!

Heat a few tbs. of olive oil in a pan with the 2 cloves of garlic.  Let the garlic cook for about 2 minutes to infuse the olive oil.  Discard the garlic, or else it will burn.  

Add the potatoes to the hot oil and cook without turning for 5-7 minutes.  To cook the other side, turn the potatoes with a spatula and brown the other side for 5-7 minutes.

While the potatoes are cooking, mix the lemon juice, zest, a few tbs. of olive oil, and parsley.  

When the potatoes are done, golden and crispy, toss gently with your lemon/parsley dressing.  Enjoy!

Homemade Party Favors!

Some of you are probably thinking you would rather drive off of a bridge than make homemade party favors.  I know.  I know.  But I am telling you this recipe is super simple and truly a gift from the heart.  I was asked to bring the favors to my cousins baby shower.  My first thought was I would call my local bakery and purchase little duck cookies. Seemed simple enough. I was floored when they told me that 30 duck cookies would cost around $150!!  The only other option: put on your apron and dust off your rolling pin Emily.  You might be asking yourself, why didn't you just go the pre-made-Pillsbury-cookie-dough-recipe-route?  Well, quite frankly, whenever I have attempted to make cut-out cookies from the ol' log from the store, they never seem to hold their shape!  You know you have been there before too.  

A good friend of mine gave me this recipe that I have tasted before and loved.  I made the dough the night before and baked the next day.  And they actually looked like ducks!  Decorating was fun and easy and felt like something my Kindergarten students could do (well, sort of.)  I would be lying if I said it didn't take some effort, but this kind of thing is a labor of love.  If you are looking to add a little something to your next event that will bring it over the top or are looking to do something nice for that special friend or family member, get baking and try these cookies!

Sugar Cookie Ingredients(Makes approximately 2 dozen. 

Suggestion: double the recipe and freeze what you don't use!):
3/4 cup butter (1 1/2 sticks regular/salted), slightly softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour, plus more if very sticky
1 teaspoon baking powder
1 teaspoon salt

Pre-heat oven to 350 degrees.
Blend butter, sugar, eggs and vanilla in mixer.  Mix in baking powder and salt first, then add flour 1 cup at a time. Dough will be sticky. Add a bit more flour as needed so you can roll the dough into an oblong ball/log with your hands.  Cover with parchment paper and chill in refrigerator for 1 hour at the very least.  Roll the dough out bit by bit to about 1/2 - 3/4 of an inch thick depending on your preference.  Cut out cookies using your favorite cookie cutter or simply cut circles. 

Bake at 350 degrees for 8-10 minutes or until barely starting to brown at the edges.  

Frosting Ingredients:
powdered sugar
water
dash of almond extract

This is not a precise recipe for the frosting.  Simply mix the water with the powdered sugar until you get the right spreadable consistency.  You will know when you get it right.  Don't forget a dash of almond extract for flavor.  This is the type of frosting that will harden a bit and is great for decorating.  This type of cookie would be great with a buttercream or let's be honest, the pre-made frosting at the market never hurt anyone.

To package, I bought little cellophane bags and ribbon from Michael's.  I will say next time I may put some tissue or that crinkly package filler, so the cookies weren't resting directing on the cellophane bags.  A few of my blue dots got a little smushed up against the bag, but I was probably the only one to notice it.  Enjoy!

Appetizer Alert: Goat Cheese, Sun-dried Tomato, and Pesto Terrine

Now, not everybody likes to cook.  But with this recipe, there are no excuses people!  This is a great, no cook, no fuss, make-ahead appetizer that is just plain yummy.  It's fun and has a little bit of a wow factor and just tastes better than buying hummus at Ralph's.  When I say it is easy, boy, do I mean it!


Ingredients:
10 oz. of goat cheese
1/4 - 1/2 cup of heavy cream
3 tbs. of store bought pesto
5-6 oil-packed sundried tomatoes, drained and chopped
1/4 cup of pine nuts, toasted and finely chopped
extra virgin olive oil for drizzling
black pepper
pita chips or french bread for dipping


Directions:

Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp. salt and a few grinds of pepper; add more cream if the cheese hasn’t softened.
Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 Tbs. of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes (I like to make this the night before I need it and keep it in the fridge.)
Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up.  Sprinkle with the remaining pine nuts, season liberally with pepper, and serve with pita chips or french bread.

Say Ableskivers Three Times Fast . . .

Christmas time in my family means one thing and one thing only... Ableskivers.  If you have never heard of them before, don't worry, you are not alone.  An Ableskiver is basically a Danish pancake.  They are round, fluffy, yummy, bites of goodness.  My dad's grandmother Leta who lived to be 100 years old, was Danish and passed down this recipe.  We always make these at some point during the holiday season.  I will, say that you do need an Ableskiver pan for this recipe to work, but surprisingly the Ableskiver pan has made its way into stores like William Sonoma and Sur La Table.  So don't shy away from this family favorite!  I have seen Ableskivers filled with jam or nutella, but we like to keep it "old school" in my family and enjoy them simply with butter and powdered sugar.  


From my family to yours . . .


Great Grandma Leta's Ableskiver Recipe


Ingredients:
2 1/2 cups of flour 
1/2 tsp. of salt
1 1/4 tsp. of baking soda
3/4 tsp. of baking powder
2 cups of buttermilk
2 eggs separated (you will use both the whites and the yolks)
3 tbs. of melted butter


Directions:
Sift dry ingredients.  Add milk and mix well.  Add melted butter and mix.  Add yolk to mixture and beat.  In a separate bowl beat egg whites until stiff peaks form.  Fold the egg whites gently into the the batter.  This ensures a light and fluffy Ableskiver.  Don't manhandle the egg whites!  


To cook, heat up your Ableskiver pan over medium heat (see below.)

Add butter to each hole and allow to melt.  Add about a tablespoon of batter into each hole.  The signs of an Ableskiver ready to be flipped, are the same signs you look for in a pancake.  Look for bubbly edges.  You can use a toothpick to move the the half-cooked Ableskiver to see if the bottom is golden brown.  When it is, you use your tooth pick to help you maneuver the Ableskiver so it cooks on the other side, forming a ball.  Allow the second side to brown.  To check if it is done, insert your toothpick into the center and if it comes out clean take out.  Serve with butter and powdered sugar and enjoy!