apple snacks

I love to cook.  But sometimes, among working with food all day, waning inspiration (gasp!), and participating in calorie consuming adventures, I don't want to cook and simply need fuel.  But it still has to be tasty!

While working in kitchens, I would often reach for a peanut butter and jelly sandwich (on wheat!) to help fuel me through the grueling work hours.  Simple, sustaining, and far enough removed from the fancy meals I was preparing, I probably ate a PB&J nearly every day.

When I learned my daily sandwich needed to fall by the wayside for the health of my body, I found other things to fill that need.  Nothing ever really lived up to that peanut butter sandwich, though.  I was missing that sweet and salty snack that helped to keep me full.  

I don't know what took me so long, but I slowly found my way to apples with peanut butter.    It is the perfect combination of sweet and salty, crisp and creamy, protein and carbohydrate.  Dare I say, it is even better than a PB&J?!

Now, I find an apple without peanut butter to be slightly boring - sweet, one dimensional, lacking.  Peanut butter without an apple, well, that is still delicious.

act like a two-year-old

I had the wonderful opportunity to spend my birthday weekend with my family, which includes my nearly-two-year-old niece.

Perhaps I am feeling extra reflective as I celebrate growing another year older, but I feel there is a lot I can learn from her: She is so very happy; walking about, simply smiling to herself.  Celebrating in accomplishments big and small.  Incredibly curious and observant of all around her.  Taking pleasure in sitting to read.  Finding so much to be incredibly entertaining.  Laughing just to laugh.  Learning so many new things, every day.  Knowing when she is hungry and when she is not - and not eating things that aren't delicious just because they are on her plate (and in fact, not even wanting the "yuckies" on her plate!). 

She inspires me.  I think we could all benefit from "acting like a two-year-old" once in awhile.

Now if you will please excuse me, I'm off to find a puddle to splash in.

running for Boston

The events in Boston are still heavy on my mind.  

I want to do something.  But what?

For now, I simply run.  

I run for those affected, with hope in my heart.

credit: Cleo Ibe

raspberry 'hostess' cupcakes

Created in the early 1900's but made iconic with the creamy filling and white squiggle in the 1950's, the Hostess CupCake carries with it feelings of nostalgia and comfort. With that feeling in mind, I created my own (slightly more grown-up) version.  This take on the Hostess classic includes a sour cream chocolate cake, raspberry filling, and a dark chocolate ganache. 

Chocolate Cake

recipe from Della Fawcett 

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water

Cream together butter and sugar.

Add the eggs, one at a time.  

Mix in vanilla.

Combine flour, cocoa, baking soda and salt in a separate bowl. 

Add the dry mixture to the butter and egg mixture, alternating with the sour cream.

Mix in the boiling water.

Portion the batter into paper-lined muffin tin, filling only 2/3 full. 

Bake at 350'F for 12-15 minutes or until a toothpick inserted into the middle comes out clean. 

Let cool to room temperature

Cream Filling

1/2 cup butter, softened

2 cups powdered sugar 

juice of 1/2 lemon 

1/4 cup raspberry jam

1/8 teaspoon salt.

Cream together butter, sugar, and salt.  

Add lemon juice and jam and mix until well combined.

 You may want to adjust by adding more powdered sugar or a few teaspoons of milk. 

Chocolate Ganache

1- 12oz bag chocolate chips

 (I used 60% cacao Ghirardelli chocolate)

1/2 cup heavy cream

Heat together chocolate and cream until just melted, stirring to help melt the chocolate pieces. 

Drizzle 

1/2 cup powdered sugar

1-2 tablespoons milk 

2 drops red food coloring

Mix together until smooth. 

Adjust consistency as needed by adding more sugar or milk.

Assembly

With a pastry tip (I used a #4 round) in a pastry bag, fill bag with cream filling. 

Holding the cupcake in one hand, insert the tip into the top of the cupcake, until you are close to the middle.  

Squeeze cream gently while holding the cupcake to monitor it's fill level.  You will feel the cupcake expanding in your hand, but you don't want to put so much cream in that the cake explodes!  

With a butter or palatte knife, scrape away excess filling from the top of the cupcake.

Top with ganache and gently spread to the edges. 

Once chocolate is cooled, squiggle on the design of your choice!