19th June 2010

    Dark Chocolate Peanut Butter Cups

    Lisa recently made these peanut-butter cups while we were on the Oregon Coast with the Small Clan — this is the second go-round for Lisa experimenting with peanut-butter cups, and it was a definite winner. The peanut-butter filling has the perfect texture thanks to the addition of crushed up graham crackers (!!) — I know, right? This recipe was found @ Pete Bakes, and for how surprisingly easy (and delicious!) they are, will surely be made again.


    Overheard:

    Om-nom-nom…

    Who keeps leaving half ones? And can I finish them?

    There’s only three left!

    Yum, you can really taste the graham cracker…

    I don’t taste the graham cracker, just delicious peanut-butter-filled goodness.

    There’s only one left!

    Wow, these are perfect…

    It’s a good thing I didn’t make 40 of these… we’d have polished them all off!

    Dark Chocolate Peanut Butter Cups
    8 oz semi-sweet chunks
    8 oz dark chocolate chunks
    1/3 cup creamy peanut butter
    1/4 cup confectioners’ sugar
    1/4 cup crushed graham crackers

    In a medium bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Set aside.
    In a metal bowl over a saucepan with boiling water, carefully melt the chocolate.
    Use a pastry brush or a spoon to brush the melted chocolate on the bottom and sides of mini cupcake liners. This will be the base for your cups, so if in doubt, slather on more chocolate — you don’t want the lining too thin. Put the cupcake liners on a plate and place in the freezer for 10 minutes.
    Remove from the freezer, and place about a teaspoon of the peanut butter mixture in each cup. Press down a bit to spread. Spoon more melted chocolate on top of each cup.
    Place the peanut butter cups back in the freezer for another 15 minutes to set.
    Allow cups to get to room temperature before serving, or just serve cold!

    12-16 mini peanut butter cups.

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    posted in Desserts | 3 Comments

    6th June 2010

    Healthier Comfort Food: Chicken Pot Pie

    This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.


    Chris says:

    What the… did you really just make Chicken Pot Pie?

    Lisa says:

    Sure did…

    Chris says:

    But we never…

    Lisa says:

    …I was craving it! It’s a light version.

    Chris says:

    Wow, well it looks awesome.

    Lisa says:

    Just wait until you taste it — it may be light but it’s pretty rich.

    Chris says:

    Yeah it is! This is so good — though, I have a question.

    Lisa says:

    Ye-e-e-e-e-e-s….?

    Chris says:

    Is it still considered light if I have three helpings?

    Lisa says:

    …. uh-no-o-o-o-o-o.

    Chicken Pot Pie

    Filling
    3 tsp canola oil
    1 cup frozen pearl onions, thawed
    1 cup carrots, cut into small pieces
    10 oz cremini mushrooms, halved
    1/2 cup broccoli, cut into small florets
    2 1/2 cups reduced-sodium chicken broth
    1/4 cup cornstarch
    2 cups diced cooked chicken
    1 cup frozen peas, thawed
    1/4 cup reduced-fat sour cream
    1/4 tsp salt
    Freshly ground pepper, to taste

    Biscuit topping
    3/4 cup whole-wheat pastry flour
    3/4 cup all-purpose flour
    2 tsp sugar
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp dried thyme
    1 1/2 tbsp cold butter, cut into small pieces
    1 cup nonfat buttermilk
    1 tbsp canola oil

    To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
    To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
    Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

    6 Servings

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    posted in Main Dishes | 2 Comments


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