Chocolate Peanut Butter Cake

I got a tan today.

Well, a spray tan.

I think it looks weird. I’m scared at how people will react when they see me. Okay, not scared, just a little nervous. I’m not really the spray tan kind of girl. It’s usually just all natural for me. I just feel oddly sticky like I look dirty. I don’t think this is actually the case since I’m only a shade or two darker than how I was before. I just don’t think people should feel that have to do these things to themselves. Tan to the point when they resemble a pumpkin, excessive amounts of make up, platinum blonde hair. It’s just sad, really.

It reminds me of an episode of What Not to Wear that I watched recently about a lovely girl named Denise who did all of those things I mentioned above. Stacy and Clinton were in for a major make-under. All of her sparkles and make up just gives a bad impression which was sad because she was super sweet. I really just don’t get it.

I know none of that had to do with cake. This cake, beautifully simple and delicious. It doesn’t need a tan or make up. It’s perfect just the way it is. Sure, it’s a little messy and this picture definitely doesn’t do it justice. I think that was because I was so excited to eat it that I really didn’t want to mess with getting the perfect shot of it on a plate. Peanut butter and chocolate. That’s something I hope people never mess with.

Chocolate Peanut Butter Cake

Both the cake and buttercream recipes are from Joy the Baker

For the cake:

2 1/4 cups all-purpose flour

2 cups sugar

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon vanilla extract

2/3 cup canola oil

2 teaspoons white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Grease and line two 9 inch cake pans and set aside.

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be wet.

Divide the batter between the two pans and place in the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Cream Cheese Buttercream

1 8oz package of cream cheese, softened

1 stick unsalted butter, softened

3/4 cup creamy peanut butter

2 teaspoons pure vanilla extract

Pinch of salt

2 cups sifted powdered sugar

In a large bowl, cream the cream cheese and butter together until it’s smooth and fluffy. Add in the peanut butter and beat again until smooth. Add in the salt and vanilla, then slowly beat in the powdered sugar until it’s creamy and fluffy.

Frost the completely cooled cake. If you need help with this part, I love this tutorial.

Super Fancy Salad Featuring Orange, Feta and Sunflower Seeds

Was that you who just last night got all of the ingredients together to make this very salad for a certain girls’ night?

Was that you who then brought said salad to said girls’ night and proceeded to snack on pretzels and chips and salsa?

Was that you who brought previously mentioned salad home, completely uneaten by any of those girls at said girls’ night?

And was that you who was secretly really happy that no one ate said salad so that you could have it all to yourself this weekend?

No? Just me? I thought so.

This salad makes me feel fancy. In my head, I’m eating this salad outside while drinking fancy pink wine and gossiping with my friends.

In reality, I’m alone on my couch with this salad watching Tough Love New Orleans. I may or may not have followed this salad with half a bag of potato chips. Reality, my friends. Reality.

This salad is super simple and super adaptable. You start with some beautiful salad greens. I used a mixture of romaine and Sorrento lettuce mix which has a mixture of arugula and spinach and various other things.

Then you add a few ingredients that you think would be delicious in a fancy salad. I used orange segments, feta cheese and roasted sunflower seeds. Avocado would be delicious as well. Wanna try peaches instead of oranges? I like it. Wanna do away with the fruit entirely and do roasted asparagus? Ohhh I like you. No feta? Try goat cheese. I love love love that.

Add your shaken, not stirred, dressing and toss really well. Then eat. Eat and watch Tough Love. Proceed to enjoy in the worst way. God, don’t you love trashy reality shows? But don’t worry, this salad is classy enough. It evens everything out.

Orange Feta Sunflower Seed Salad

Inspired by this salad from Joy the Baker

for the salad:

1 head of romaine lettuce, chopped, washed and dried

1 5 oz. bag Sorrento salad greens (a mixture of baby lettuces, arugula and spinach)

1 orange, segmented

4 tablespoons roasted, salted sunflower seeds

4 oz. crumbled feta cheese

for the dressing:

1 teaspoon Dijon mustard

3 tablespoons fresh orange juice

1 small garlic clove, finely minced

2 teaspoons honey

3 tablespoons red wine vinegar

1 tablespoon of Greek yogurt

1/2 cup olive oil

salt and coarse ground black pepper, to taste

To prepare the salad, combine the romaine and salad greens. Segment the orange by first slicing off about 1/2-inch of the bottom and top.  Slice down the sides of the orange, cutting through all of the pith to reveal the orange flesh.  At an angle, slice in between the natural orange segments. Toss the segments with the feta and sunflower seeds.

To prepare the dressing, Combine all ingredients except the olive oil, salt, and pepper in a jar with a sealing lid.  Tighten the lid and give the ingredients a good shake.  Remove the lid and add the olive oil, salt, and pepper.  Replace the lid and shake until dressing is well blended and emulsified.

Drizzle the dressing over the salad and toss it all together really well.

Chocolate Walnut Biscotti

I find biscotti and coffee for breakfast just so wonderfully European. It makes me feel so sophisticated. Like I should smoke a cigarette and call everyone “darling” while sipping on my coffee. Think Audrey Hepburn in Breakfast at Tiffany’s.

But! Do you want to hear something kinda funny? When I was in Italy for a month last summer, I didn’t consume a single biscotti cookie. I know. What? How the heck is that possible? Biscotti is Italian. How I managed that, I have no idea. I must have been distracted by the Nutella Croissants and the most amazing cappuccinos I’ve ever had.

I couldn’t really tell you if these biscotti are authentically Italian. I can tell you that they’re authentically good and let’s be real here that in the end, that’s what really matters.

I adapted this recipe slightly from Joy‘s recipe in her cookbook. I omitted the anise since I didn’t have any, plus I kind of despise the flavor of black licorice anyway. I also did a little whoopsie and added two eggs instead of one egg and one egg yolk. It turned out reeally good though so I just went with it.

You should definitely eat these biscotti with black coffee, sitting down with pretty napkins. It’s like you’re European, you’ll see.

Chocolate Walnut Biscotti

adapted from the Joy the Baker Cookbook

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, softened

1 cup granulated sugar, plus more for sprinkling

2 eggs

1 teaspoon vanilla extract

1/2 cup chocolate chips

3/4 cup toasted walnuts

Preheat the oven to 325 degrees placing the 2 baking racks on the upper and lower thirds of the oven. Line 2 baking sheets with either parchment paper or foil and lightly grease them. Set aside.

In a medium bowl, combine the flour, baking powder and salt. Set it aside while you work on the wet mixture.

In a large bowl, cream the butter and sugar until light and fluffy. Add in the eggs one at a time and the vanilla extract. Scrape the bowl and then mix in the dry ingredients all at once until slightly crumbly. Then fold in the nuts and chocolate.

Dump half of the dough onto one of the baking sheets and form into a log. I find wetting my hands helps the dough not stick to them. You should end up with approximately an 8×2 inch log. Do the same to the other half of the dough and sprinkle with a little granulated sugar.

Bake in the preheated oven for about 20 minutes then rotate the baking sheets and bake for another 20-25 minutes until the edges are brown. This assures even baking.

When the logs are done, take them out of the oven but leave it on while they cool enough to handle. Cut each log into 1 inch slices and arrange cut side up onto the same baking sheets. Bake for another 10-12 minutes until just crisp but not tooth-breaking hard.

Store the biscotti in an airtight container to ensure the best texture. They should last for a good week or so.

Stuck in a rut, but at least there’s dip

It’s one of those weeks.

Yeah, sorry. There’s not much I can really say. I’m just stuck.

There are things I would love to make right now. Try some berry crumble bars. Or some espresso caramel bars. Don’t those sound delicious? I wish I could share them with you. But the thing is I’d have to make them first, and honestly I could barely muster up the motivation to make this dip. The only reason this yogurt dip made it here on my little corner of the internet was because I was famished after a really intense workout and I needed something delicious and superfast. Enter this dip.

I really just took the herbs and spices that sounded good out of the cupboard and mixed them into some Greek yogurt and honey and BAM! Dip. Put it in an airtight container and I imagine it will last a good long while. At least as long as the expiration dip on your yogurt.

This dip is alright with sugar snap peas but suuuper delicious with some pita bread. Pita, this dip, and some spinach artichoke hummus was totally dinner. A good one at that. See?

I’ll snap myself out of this rut soon by making something super delicious and totally unlike this yogurt dip. Promise.

Spiced Yogurt Dip

1 cup plain greek yogurt

1 teaspoon honey

2 teaspoons ground cumin

1 teaspoon each dried oregano and chili powder

1/2 teaspoon each dried basil, granulated garlic, ground coriander, and salt

Mix everything together in a medium bowl until combined well. Store in an airtight container for as long as your yogurt will last. Eat with vegetables and/or pita bread.

Cinnamon Vanilla Rice Pudding

Can I tell you something?

I only just got into rice pudding some time last year.

I know right? What the heck was going on between ages 0-19 that completely put me on the rice-pudding-haters list?

It probably had to do with only ever trying the crappy supermarket rice pudding. Or maybe it was trying rice pudding hot. Pudding should never be hot. Ever.

Whatever the reason, I was convinced for the longest time that I simply didn’t like rice pudding. Until one fateful day, when I got a recommendation from a friend to try the rice pudding from a place called Pudding on the Rice in Portland.

“Ehh fine” I thought. Little did I know that this outing would change my world and put me on the rice-pudding-obsessed list forever…

So I went. They had so many flavors but I decided to try their classic vanilla and caramel flavors together. Ohhhh sweet lordy! One bite and I. Was. Hooked. I took my sisters there and they agreed. Rice pudding was officially awesome.

Fast forward a year and I am now making rice pudding at home for the first time ever.

I must say that for a first attempt, it turned out really well! I used Joy’s recipe for cinnamon sugar rice pudding. I only slightly adapted it, stirring the cinnamon sugar into the pudding instead of serving it on top. I also stirred in an extra cup or so of heavy cream to the finished and cooled rice pudding because I wanted to emulate Pudding on the Rice’s super creamy texture and slightly looser consistency. Trust me. It is delicious.

Cinnamon Vanilla Rice Pudding

Makes 8 servings

2 cups water

1/4 teaspoon salt

1 cup jasmine rice

3 cups whole milk

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar

2 tablespoons butter

1 tablespoon pure vanilla extract

1/4 cup cinnamon sugar for sprinkling (mix 1/4 cup granulated sugar and 1 teaspoon ground cinnamon)

1 cup cream, or you could use more whole milk

In a medium saucepan mix the water, salt and rice and put it over high heat until it boils. Once it does that, turn it down to medium heat, put a lid on the pan and cook it for about 15 minutes until the rice is tender.

Once the rice is done, put it into a bowl and put the saucepan back onto medium heat and put the milk, sugar and 1/2 teaspoon cinnamon until the sugar is dissolved and the milk is warm. Stir the rice into the milk and cook the pudding stirring often for about 20 minutes until the rice is super tender and thick and creamy.

Take the pan off the heat and stir in the butter and vanilla. Pour the rice pudding into a bowl and cover it with plastic wrap so it touches the pudding (it’s so a skin doesn’t form as it cools). Let it cool completely.

When the pudding is cool and you’re ready to eat it, stir in the cinnamon sugar and heavy cream until the rice pudding is a little looser and really creamy. You don’t have to use the entire cup and likewise you might need to add a little more than a cup. It so depends on how you like your rice pudding. Be patient as you stir in the cream because the pudding, when cold, is super thick.

That’s it! Eat your rice pudding slowly. Preferably with a tiny spoon.

Bad day? Make pancakes

You know those days when you are just so tired that you can barely see straight, you’re so hungry that you can’t even feel your stomach trying to eat itself anymore and you’re just in an “eff everything and everyone in the world” mood.

You know? Those days?

That was yesterday for me. Yesterday at work nonetheless. Yeah, I was not a happy camper.

A part of my job though, is to be this happy outgoing person, which I am not naturally. So what was I to do? Fake it.

I totally faked a charming happy personality and powered on through. Eating an entire order of hot wings definitely helped that, especially because it made me feel a little more human again.

Before I knew it, I was on my way home to sleep for eight hours.

Today is better. Much much better.

These oatmeal pancakes with a homemade mixed berry honey syrup helped a ton.

I think I want to make rice pudding tomorrow. If it turns out as amazing as I think it will be, you’ll see it here soon.

Happy Sunday!

Brown Butter Oatmeal Chocolate Chip Cookies

I’m not a fancy person.

I have a very amature setup when it comes to taking pictures of food. There’s hardly get any sunlight coming through the windows of my house at any time. Not only that but since I live in Oregon, it’s rainy and cloudy for over 6 months of the year (more like 9, really). Somehow though, I manage. I manage by having this set up in the nook of our kitchen. A little stool with a wooden lazy susan on it for easy manipulation of the food I’m trying to capture. It works most of the time. As long as there’s a decent amount of what light I can get through that window (another reason I’m excited for summer: so much sun and brightness coming through the house).

As for the actual camera, honestly these most recent pictures are taken with my iPhone. Sometimes I’ll use an instagram filter but most of the time, it goes straight from my phone to this blog.

I really should educate myself on photography and exposure, contrast, saturation and all of that stuff. I really should splurge and get a decent camera-actual. I’m researching and getting that together. Hopefully, you guys will see some actually professional (sorta) looking photography on here soon. Hopefully…

Luckily these cookies don’t need any fancy photography to look delicious. I was sold on the title itself. Brown butter. Oatmeal. Chocolate chip. Cookies. Ummmm yes? If that doesn’t sound like you need to make these immediately, I’m afraid I don’t just don’t understand…

It’s not that I think the internet really needs another chocolate chip cookie recipe. I realize that everyone and their dog has their own version. But on da real right now, these cookies are seriously good. Jessica gets genius-lady status, rightly so too.

I honestly find these cookies taste better after they cool to room temperature rather than when they’re warm. I know, weird right? I think it’s because they’re chewy while still sort of melty at the same time. I don’t know. All I know is that they. Are. AMAZING.

Brown Butter Oatmeal Chocolate Chip Cookies

slightly adapted from How Sweet It Is

1/2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup loosely packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/4 cup all-purpose flour

3/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon instant espresso powder

1 cup chocolate chips or chunks

Preheat oven to 375 degrees F.

Heat a small saucepan over medium-low heat and add butter. Stirring constantly, cook the butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, stirring for an additional 30 seconds or so. Set aside and let it cool it doesn’t need to be solid, but it should not be warm to the touch.

In a bowl, combine flour, salt, baking powder, oats and espresso and set it aside.

Once the butter has cooled, add it to a large bowl. Whisk in sugars, stirring until smooth. Add in the egg and vanilla, whisking until smooth again. Slowly begin to stir in dry ingredients, using your hands if necessary (which I tend to do) to bring the dough together. Fold in the chocolate chips, distributing them evenly.

Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a greased baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

The Fantastic Five

If you happen to be one of the many listeners of the Joy the Baker Podcast with Shutterbean, you may know that this week they assigned their listeners some homework: pick five of your favorite things/things you’re obsessed with (at the moment) and share them on your blog. I have a blog (which you are reading. duh.) and I have many things that I am obsessed with right now. Sounds like this homework is for me! But this is fun homework. Not stupid real homework for school whichI am actually avoiding at the moment. Procrastination at its finest, ladies and gents.

So here ya go! Five things that I love and adore:

One: this nail polish. I didn’t actually like it at first. It wasn’t until I put it on that I was like, “Whoa whoa whoa. This is awesome.” It’s not black like how it looks in the picture but rather a kind of matte-purple-y and kind of slate at the same time. I love it.

PS. I’m also obsessed with this turquoise ring. It goes really well with the nail polish.

PPS. Kitty.

Two: SUN! It was so sunny and gorgeous this weekend! I hope it continues. For real. I’m so ready for it. Rain can be done now, we’ve had it for months and months. This is what happens when you live in the pacific northwest. Welcome to it.

Three: internet shopping. It’s good. It’s so very good.

Four: oatmeal. Yes, oatmeal. With berries, maple syrup and milk. That was dinner tonight. Delicious and (bonus!) super good for you!

Five: the little things. I saw these daisies on the train on the way to school this morning. It made me smile. Even among some crazies, stressed out workaholics and fellow students going through their everyday routine, there is always something beautiful.

That’s that!

Now I have a challenge for you, dear readers.

Leave a comment about some of your favorite things! This blog is in its infancy and it needs help growing up a little. Will you leave a comment to help this blog in to toddler-hood…please?

Whole Wheat Biscuits

I’m not a particularly decisive person.

It takes me a looong time to make a decision and there’s about a 50/50 chance that I’ll feel good about that decision.

This morning, I was milling over whether to make a sweet or savory breakfast. Do I want muffins or eggs? Scones or biscuits? It was ridiculous because I seriously took about an hour to decide.

But I wasn’t just sitting, staring at the wall trying to decide, I did the dishes, cleaned the kitchen and made coffee. After that, I looked at pictures of breakfast on pinterest, foodgawker and tastespotting. It didn’t really help. Finally I just decided to go with biscuits. Because biscuits are always good. Always.

I was inspired to roast off some asparagus and serve these biscuits with some soft (NOT runny) scrambled eggs.

Honestly, I thought it was a beautiful dish of food. Like, for real right now. I wasn’t actually planning to write a post about these biscuits but everything was just so pretty, I had to.

PS. these biscuits are also really good with raspberry jam. Yum in my tum. Yeah, I just said that. You will too.

Whole Wheat Biscuits

makes about 10 biscuits

2 cups whole wheat flour (I used white whole wheat)

3 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 stick butter, cold and cut into pieces

1 cup buttermilk

2 teaspoons molasses

Preheat the oven to 375 degrees and place a 10 inch cast iron skillet in the oven to preheat.

Combine all of the dry ingredients in a bowl. Cut in the butter until it is in smaller pieces/flakes. Make a well in the center.

Mix the buttermilk and molasses together and pour it all at once into the well. Mix it together with a fork until just combined.

Take the skillet out of the oven and grease it with one tablespoon of butter. Scoop the biscuit dough by heaping 1/4 cupful into the skillet so they have about an inch of space between them. You can fit about six of them in a 10 inch skillet. Bake them for 15-17 minutes.

Serve them with roasted asparagus and scrambled eggs. Not feeling the savory? Go with butter and jam or honey. You really can’t go wrong.

Totally Vegan Blueberry Oatmeal Banana Bread

I’m not vegan. Obviously. I mean, have you seen these brownies?

Yeah. Not vegan at all.

But I do make vegan things. Because vegans like baked goods too. And because saying something is vegan makes it seem healthier.

When you add delicious things like oats and blueberries too, totally healthy. Right? Just nod.

This banana bread is totally vegan and chock-full of blueberries and oats. It’s nutty and dense with a fresh burst from the berries. A nice change from the usual chocolatey stuff I’ve been sharing lately.

Totes healthy. Totes makes an awesome breakfast treat with a cup of hot coffee. And totes delicious.

Do it. Make it. Enjoy it.

Go.

Vegan Blueberry Oatmeal Banana Bread

makes one 9×5 inch loaf

3 medium overripe bananas

1/4 cup vegetable oil

1/2 cup packed brown sugar

2 teaspoons vanilla extract

1 cup all purpose flour

1 cup white whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup old fashioned oats

1 cup frozen blueberries (don’t bother to thaw them)

a couple of teaspoons granulated sugar, to sprinkle on top

Preheat the oven to 350 degrees and grease a 9×5 inch metal loaf pan. Set it aside.

In a large bowl, mash the bananas and whisk in the sugar, oil and vanilla.

Switching to a spatula, stir in the flours, baking soda, salt and spices until just combined. Then fold in the oats and blueberries. The batter will be thick.

Put the batter into the prepared pan and sprinkle the top evenly with the granulated sugar. Bake the bread for 45 to 55 minutes until a toothpick stuck into the center of the bread comes out clean.

Let the baked bread rest for 30 minutes or so before unmolding it and letting it cool completely on a wire rack.

Eat. Feel good about it.