Chocolate Peanut Butter Cupcakes

Since I've been pregnant, I really have been slacking on the baking front, especially because the heat in our second floor apartment is stifling. I used to bake a lot - if I got a taste for something, I would make it for myself, save one or two pieces and then send the rest with Kevin to work. So this baking break I've been taking has been affecting more than just me, myself and I.

Kevin's been working the guys on his crew really hard to keep up the past couple weeks - demand is up and his shift is short people, so it's been a struggle, not to mention all the equipment that keeps breaking down and slowing things up. So today I offered to make something for him to bring as a 'thank you' to the people he works with, for working so hard and being supportive, since he is a newly appointed manager. I browsed through my starred recipes and found something perfect - chocolate-y, peanut butter-y, and individually portioned (since there is a guy on the crew with questionable personal hygiene aka "Hands in the Pants Guy"). I haven't been hanging on to this for very long, but boy I'm glad I didn't wait to make it any more!

Peanut Butter Cake

(recipe from Cooking With Joey)

**Made just under 3 doz cupcakes**

1 1/4 cups smooth peanut butter
3/4 cup butter, softened
2 cups brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk

Heat oven to 325°.
Original recipe calls for a bundt pan, but I wanted to make cupcakes for the aforementioned reason.

In a large mixing bowl, cream peanut butter, butter and brown sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla.

In a smaller bowl, combine flour, baking powder, baking soda and salt. I sifted them, but I don't think you need to. I also forgot the baking powder (did you know forgetfulness is a symptom of pregnancy?), and if I were to make it again, I would include it, but they don't seem any worse for the wear (excuse me while I like ganache off my fingers...).

Add 1/3 of the dry ingredients along with about 1/2 the buttermilk and slowly beat until well blended. Add another 1/3 and the rest of the buttermilk and repeat. Add the final installation of dry ingredients and beat until smooth.

Pour into the prepared baking pan and bake. Since I did cupcakes, I started at about 15 minutes and checked them, then put them in for a little longer. I ended up at about 22 mins but make sure you are watching them.
Cool in pan for 10 minutes then carefully remove from the pan and invert on a baking rack.

Chocolate Peanut Butter Ganache.

3/4 cup heavy cream
1/4 cup corn syrup
12 oz semisweet chocolate chips
pinch of salt
1/4 cup (or more) creamy peanut butter

In a saucepan, combine the cream and corn syrup. Bring to a simmer, add chocolate and salt, and remove from heat. Whisk until the chocolate is melted and mixture is smooth. Whisk in the peanut butter until well blended.

I made mine in my smallest saucepan and it was plenty big enough. It also meant that the ganache was a little deeper, so I just dipped the cupcakes right in - it made the frosting quick and painless. I packed up the extra ganache in a little Tupperware and sent it to work with Kevin, so they could warm it up and have a little extra if they wanted. The original recipe says to save it and use it as a topping for ice cream or pound cake, if you are looking for more uses.

Please ignore the wonky photography.

I never claimed to have any skills in that department.

Smashed Potato Soup

So for my triumphant return to blogging, I bring you a RECIPE! This is a simple soup recipe that is super easy to throw together Sunday night and take for lunch the rest of the week. I just made it, had a bowl for myself and ladled the rest into 3 storage containers, currently residing in my fridge so they are ready to go when I am.

Smashed Potato Soup

½ cup coarsely chopped carrot*

½ cup coarsely chopped celery*

1 pkg. (1 lb. 4 oz.) refrigerated mashed potatoes

1 can (14 1/2 ozs.) 99% fat free chicken broth (I used the lower sodium kind)

½ cup fat free milk

1 garlic clove, pressed

¼ tsp. salt

1/8 tsp. ground black pepper

½ cup reduced fat sour cream (I used the whole 8 oz container. I don't use sour cream enough that I want it to be hanging around.)

2 tbsp. snipped fresh parsley (I usually skip this, I am lazy and don't use parsley for anything, so I don't buy it special for this)

 *As mentioned above, I am lazy. I also don't eat celery, unless it is in soup, so I don't go out of my way to buy it for this recipe. Instead, I grab the bag of diced mirepoix, which is already all set for me at the grocery store. It adds in some onion, which personally I like, and takes away some of the carrots and celery, which I could live without. Sometimes I even take it for a spin in my chopper, but be warned: this will give your soup an orange-y tint from the carrot juices.

The original instructions for this recipe ask you to coarsely chop the carrots and celery, place the mashed potatoes in a medium saucepan, gradually add in milk and broth, whisk until smooth and then add in the carrot, celery, garlic, salt and pepper. And while I think these are fine instructions, I am being lazy and using the already chopped up (and onion added) mirepoix, and so I saute this first, just to soften up the veggies and get a little additional flavor. This is supposed to be a healthy recipe, so use fats sparingly. Once the veggies look good, I stir in the garlic and let it sit another minute. THEN I add the potatoes and liquids, salt and black pepper. I think it adds a little flavor that way. But it is up to you. 

Once you have all the aforementioned ingredients combined, bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. 

Remove the pot from the heat, then stir in the sour cream and parsley. Voila!

This soup reheats wonderfully, and of course you can add a little flavor (and calories) with some shredded cheese or bacon crumbles on top, or even sliced green onions. But it is delicious as it. 

Another suggestion might be to make a baked potato, then cube that and add it in to the soup, if you would like it a little chunkier. Don't boil the potatoes, though. I made that mistake only once. Ye-uck!

Enjoy it!!