Spring! It has sprung!!!

It's been a long, cold winter here in Houston, y'all.  I wore my long winter coat TWICE.  That's 100% more than last year.


Don't get me wrong, I actually crave the cold.  (I get weather envy when I see everyone's snow instagram pictures.)  This year, though, I was so happy to start seeing green!  The grass is greening up, my hydrangea is coming back to life...I'm soaking up every BIT of spring...before the dreaded Texas summer (102 degrees and eleventy billion percent humidity) arrives.


When my sister came to visit last month, she brought with her "springtime chocolate chips."  Does she know me, or what?!?!?  They are the cutest little chocolate chips EVER.


So happy, so springy!

I used them in a puffy peanut butter cookie dough and let me tell you...they are cute, but they are dangerous.  I think I ate 6 the day I made them.  SIX! 


No reinventing the wheel here, I used the same cookie base as I did for these Peanut Butter M&M cookies. 

Springtime Peanut Butter Chocolate Chip Cookies

{makes 20-22 cookies}

2 cups unbleached, all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 cup butter
1 & 1/2 cups dark brown sugar
3/4 cup smooth peanut butter (not all-natural)
1 egg
2 teaspoons vanilla
1 teaspoon corn syrup
1 bag springtime chocolate chips, reserve 1/4 cup

Preheat oven to 325.  Line 2 cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, and baking soda.  Set aside.

With an electric mixer, cream together the butter and brown sugar until light and fluffy.  Beat in the peanut butter until combined.

Add the egg, vanilla, and corn syrup, beating until mixed well, scraping down the bottom and sides of the bowl as needed.

In two additions, beat in the flour mixture on low speed.  Mix just until combined.

Reserve 1/4 cup of the chocolate chips, folding the remainder into the batter.

Scoop the dough onto the prepared sheets using a 2 tablespoon cookie scoop.  Press a few chocolate chips onto the top of each cookie.

Bake for 11 minutes.  (The cookies will not spread.)  Cool on the cookie sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Happy Spring!   

PB&J...it's not just for sandwiches anymore.

There is something so innately comforting about a peanut butter and jelly sandwich.  Isn't there?  Sometimes I forget how much I love them until we run out of everything else to eat.  Then I think, "Why don't I eat these all the time?"

Well, today we take PB&J out of the bread and turn it into dessert.  A parfait, to be exact.  Peanut Butter and Jelly Parfaits. Parfaits sound very fancy, and well, it IS fun to be fancy sometimes.  Feel free to wear your tiara while eating them. 

 

Oh!  Let me tell you about this crunchy little topping.  It's made from Nutter Butters and salted peanuts.  Hello!  We decided that this would also be an EXCELLENT ice cream topping.
(Unfortunately, we ate the remainder of the Nutter Butters before we could try it.)


The peanut butter cream is made with peanut butter (bet you guessed that), butter, sugar, and marshmallow creme...heavenly.


You'll also need jelly.  I love this squeezable strawberry fruit spread, but feel free to just stir some lemon juice into your strawberry jelly to thin it out a bit.


You'll just layer the peanut butter cream in the bottom of a cute little jar (individual jars: also fancy), add the jelly, then the topping.  Repeat.

Peanut butter and jelly...I promise to never take you for granted again!

For the full recipe, visit Imperial Sugar!

 

*disclosure/sponsorship: I happily create recipes for Imperial Sugar.  They do, in turn, support my sugar habit.*

Pantone 2014, Radiant Orchid Paint Chip Cookies: Color Challenge!

When Radiant Orchid was announced as the Color of the Year for 2014, I wasn't sure what to think.  

I LOVE color.  LOVE.  (I have a bright yellow piano in my family room. Like I said, I love color.)  I just wasn't sure "Radiant Orchid" had a place in my life.

That is, I wasn't sure until I started looking at all of the tones of Radiant Orchid.  It's really beautiful.  Maybe it doesn't fit in my house, but a handbag?  A pair of shoes?  An eyeshadow?  Cookies?   
Yes.  I'm sold!


When Mandi suggested our next Color Challenge be "Lilac" or "Radiant Orchid" for spring, I knew exactly what I wanted to make.  I've made paint chip cookies before, and always had in the back of my mind that I wanted to make them again.  Before I knew it, six years had gone by and I'd never gotten around to it.  TIME FLIES, doesn't it?!?  *sigh*


OK...to make Radiant Orchid royal icing, you'll need a few AmeriColor food colorings. 
I used equal parts (I eyeballed it, no measuring) Deep Pink, Electric Purple, and Regal Purple.


I started with the middle shade, then scooped some of it into one bowl and stirred in more plain icing to lighten it.  I scooped some more into another bowl, then added more food coloring for the deeper shade.

The cookies are easy.  I used my crayon cookie cutter for the long rectangle, and lopped off the pointy end.  Before I divided the cookies into sections with icing, I used a food coloring pen to mark on the cookie where I wanted to the lines to go.

If you look closely at that front cookie, you can see a little of that food coloring pen mark peeking out from the icing.  Shhh....don't tell.

Alright, be sure to check out all of the fabulous ladies and their homages to Radiant Orchid (or Lilac).  I think it'll grow on you, too!

I Just Blogged to Say I Love You (Vol. 12)

1. Spring!  Are you ready?!?  I am.  Even though every outdoor surface is covered in yellow pollen, it's nice to be in the garden again.  (I use the term "garden" loosely.  It's where I go to kill things.)  Anyway...I found flowering quince at the nursery and a sweet employee there told me that it "thrives on neglect."  Woo Hoo!  Perfect! 

2. Saturday, I made these for lunch.  You should make them, too.  Like, now.

3. This kitchen.  That red oven.  This is what my dreams are made of. 

4. I may be ready for spring, but not necessarily the humidity.  I picked this up and Ulta last week...because Ulta is impulse-buy-headquarters...and I actually really like it.  I use it under my other styling products.  I'll report back when the humidity is back up to 98%.

5. These.  Just give me that whole tray.

6. Spinach, artichoke, parmesan?  Hello, marriage made in heaven.

7. Um, I can't stop thinking about this icebox cake.

8. Have you heard?  In June, KitchenAid is coming out with CERAMIC BOWLS for their mixers.  I think I need one...or seven.

9. Salted caramel blondies.  I am SO making these.

10. Kiddo started an Etsy shop.  He's crafting these lamp finials out of bullets.  Don't worry...they don't shoot when you turn on your lamp; there's no gunpowder inside.  They're perfect for a hunting lodge, office, man cave, etc. (but maybe not that kitchen I linked up above.) ;)  I hope you don't mind me giving him a little shout-out here.  I'm proud of him for stepping out and trying a little business venture all on his own.

11. I leave you with this thought.

Have a wonderful week!  Watch out for the pollen! 

Surprise-Inside Cakes!

Have you ever baked a cake with a surprise inside?  

Did you even know it was possible?!?!?

{I know.  It's kind of mind-blowing, isn't it?}

Blogger Amanda Rettke from i am baker is pretty famous for her surprise-inside cakes.  Amanda's blog first caught my attention years ago through cookies.  She makes gorgeous cookies.  And then, one day on her blog...she posted a cake that was decorated on the INSIDE.

It was almost too much for my little brain to handle.  Actually, it hurt my brain to even try to comprehend how she was making them. {THIS is one of my favorites from her blog...I think at the time, I emailed it to everyone in my email contact list.}

Lucky for us, Amanda has a beautiful new book, Surprise-Inside Cakes, walking us through the recipes, and step-by-step instructions to creating these amazing cakes.

Lucky for ME, she has a guide dividing the projects from simple to complex.  I think I'll start simple...although, don't think simple isn't beautiful:

The Maypole Cake

I'm totally smitten with this chevron cake:


When my husband looked over my shoulder as I was reading the book, he couldn't get over this house cake...


If you've ever wanted to master the "rose cake," the book has you covered.


This bunny cake, though, just might be my favorite.

I don't know...it's tough to choose a favorite.  Each and every one is a masterpiece.

Would you like a copy of Surprise-Inside Cakes?  Amanda's publisher has a copy for one lucky Bake at 350 reader!  Yay!

To enter:

• leave a comment on this post telling me what design you'd love to see inside a cake.

Entries accepted through 11:59 P.M., March 23rd.  US addresses only.  Good luck!

(inside the book jacket from Surprise-Inside Cakes)

Chocolate Baguette Sandwiches with Orange and Sea Salt

For a long time, France was not near the top of my “must see” list.  Weird, I know.  Every girl wants to see the Eiffel Tower in person, right?  Not that I didn’t want to see it, but it wasn’t a burning desire. 

As I got older, though, I started thinking less about the Eiffel Tower and more about the FOOD.  I mean, macarons, croissants, and crepes…oh my.  Then, I heard a rumor that in France, mothers make chocolate sandwiches for their children for lunch or after-school snacks.  I have no idea if this is true or not, but NOW I have a burning desire to find out.

In the meantime, these.  Grilled chocolate sandwiches (or paninis) are a cinch to pull off at home and will definitely add a little “ooo-la-la” to your lunchtime.


Simple ingredients: a baguette, an orange, a little sea salt, a good chocolate bar and
Land O Lakes® Butter with Canola Oil…perfect. I love the delicious, simple goodness of this sandwich.


The orange zest adds a little freshness…and hey, go ahead a slice up that orange after zesting to serve as a side.  I like the long strings of orange zest, but feel free to use a smaller zester.

Sea salt and chocolate is a combination made in heaven.  Feel free to substitute any sea salt, but if you splurge for the fleur de sel, know that it will last you for ages!  I consider it a good investment. ;)

Here’s why I love Land O Lakes® Spreadable Butter with Canola Oil: It’s made with three ingredients. THREE!  Cream, canola oil, salt.  The end.  Grab it from the fridge and it’s perfectly spreadable, and soft enough to stir in other ingredients, like the orange zest.


In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.


Cut each section of baguette in half lengthwise.  Spread 1/4 of the butter/orange mixture on the top cut half of each baguette (on the cut side, not the crust.)  Break the chocolate bars into large pieces to cover the bottom half of each baguette section.  Do not let the chocolate overhang.  Sprinkle a pinch of sea salt onto the chocolate.

Press the top and bottom halves together.


Divide the remaining tablespoon of butter with canola oil between the 4 sandwiches, spreading on both sides.

Heat a Panini press.  Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted.  (Alternatively, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook.  Cook for 1 and 1/2 minutes per side.)

You’ll want the chocolate to still have some “bite,” and not be melted all the way through.  Melting along the edges is just fine…and just delicious.


Ooo-la-la, y’all. 

I’m so happy to be working with Land O’Lakes this year as a part of their Kitchen Conversations team. Be on the lookout for more posts and fun events throughout the year.  Team Butter!!!

Be sure to check out the buttery delicious recipes from the rest of the group: Ree, Sommer, Julie, Maria, Jenny, Jessica, Joanne, and Brenda. 

I just returned home from a trip out to the ranch with this group.  I've had the pleasure of meeting each of these ladies before.  When you read someone's blog and then actually meet them in person, they really do feel like old friends almost immediately.


There was a cooking contest, ranch tour, a tour of (the!) building, power outage, Charlie sighting...and, oh yeah, eating butter with a spoon.  Yep.  It was a GOOD TIME.


We also got to sample each other's recipes.  Those links up there?  Make them all.  These girls know their way around food...and butter.  Each and every recipe is a winner.  Each and every one will make an appearance in my kitchen!

*some of these images are courtesy of Sommer, Julie, and Land O'Lakes*

Chocolate Baguette Sandwiches with Orange and Sea Salt

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
•    3 tablespoons Land O Lakes® Butter with Canola Oil, divided
•    Zest of one large orange
•    French baguette, cut into 4 equal portions
•    8 ounces bittersweet or semi-sweet chocolate bars (not chips)
•    Pinch sea salt, such as fleur de sel

Directions:
In a small bowl, stir together 2 tablespoons of Land O Lakes® Butter with Canola Oil and orange zest until well combined.

Cut each section of baguette in half lengthwise. Spread 1/4 of the butter/orange mixture on the top cut half of each baguette.  Break the chocolate bars into large pieces to cover the bottom half of each baguette section. Sprinkle a pinch of sea salt onto the chocolate.

Press the top and bottom halves together. Heat a Panini press.

Cook the sandwich for 1 to 1 and 1/2 minutes, until the chocolate is soft and just beginning to melt around the edges, but is not completely melted. If you do not have a Panini press, heat a pan over medium heat, place the sandwich on the pan, and press down with another pan weighted with a can or cookbook.  Cook for 1 and 1/2 minutes per side.

{sunrise on the ranch}

Disclosure: Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of
Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

Happy Pi Day!!! (3.14)

Happy Pi Day, y'all!  March 14th...3.14!

If you love the idea of pi (pie) day as much as I do, I have a few ideas for treating your family and friends today.

PS...sorry for no new pi/pie recipe this morning.  For the last few days, I've been here (where I think I ate the equivalent calories to 20 pies, but did not make pie):

{More on that Monday.}

PI Cookies:

• pi shaped cookies
• pumpkin pi

Favorite Pie Recipes:

• pie crust primer:  if you're scared of pie crust, read this.
• perfecto graham cracker crust: easy as, um, pie
• chocolate mint ice cream pie: one of my childhood favorites, everyone loves this recipe!
• fried cherry pies: fried pie.  Need I say more?
• blueberry cheesecake pie: this is how blueberries were meant to be eaten.
• pecan chewies: mini pecan tarts
• not-so-key-lime-pie: who says you need KEY limes to make pie?
• chocolate cream pie: so nostalgic
• Texas peach pie: or, whatever state you want...try for Texas, though. :)
• cranberry apple pie: one of my all-time favorites
• sweet potato pie: move over, pumpkin!
• no-bake EMERGENCY "pie": when you just NEED pie

Happy Pi Day!

 

And a wee roof over their heads...

The thing about blogging for six years is that sometimes you want to repeat things.  (Maybe that's just me.)  This year when thinking about St. Patrick's Day cookies, I really wanted to make these little leprechauns again.  They just speak to me.

In the spirit of trying something new, though, I thought maybe those little guys needed a place to live.
I present...Leprechaun Cottages.

I was really excited to incorporate some Lucky Charms cereal into the cookie design, but it turns out, they aren't the same Lucky Charms I had at age 12.  (My friend Kelly's mom bought "sugar cereals" while my mom bought "Bran Buds."  Sleepovers at Kelly's house are burned into my memory for sugar cereal breakfasts and listening to K-Tel records. They also had HBO(!!!). But, I digress...)  

No more are there "yellow moons, green clovers, blue diamonds."  There's now an hourglass...and a red balloon (which makes me think of 99 Luftballons, not leprechauns.)

So, the rainbow marshmallows became the door knockers for the leprechaun cottages. 

Leprechaun cottage cookies are easy to make.  Here's how:

• sugar cookies , house-shaped
• royal icing, divided and tinted with AmeriColor Leaf Green (2 shades) and Bright White
• disposable icing bags
• coupler and tips: #3, #2, #1
• squeeze bottles 
• toothpicks
• rainbow marshmallows from Lucky Charms cereal

Outline the cottages, dividing off the roof, door, window and chimney in the darker green icing using a #3 tip.

Reserving some of the white and darker green outlining consistency piping first, thin the icings with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup.  You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin.  Count of 2-3 is good.  Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed.  Pour into squeeze bottles as needed.


Fill in the outlines with the thinned icing, using a toothpick to guide to the edges and to pop large air bubbles.

Let the cookies dry at least one hour.


Use a #2 tip to pipe the detail on the window with white icing.


Use a #1 tip to add shamrock detail under the window in green icing.  Add a bit of icing to the back of the marshmallow and place onto the cottage door.

Let the cookies dry uncovered 6-8 hours, or overnight.

You know what?  The Chocolate Lucky Charms cereal I bought to fish out these marshmallows is pretty darn good.  Sorry, Mom! ;)