I have a very distinct memory of being in elementary school during our homeroom St. Patrick’s Day party, and someone handing me something they called an “Irish Potato.” Being a fan of potatoes, I happily popped it in my mouth, only to find it was really just a glob of cream cheese and coconut, two ingredients I despised at that point in my life. I made it a point to avoid the candy potato impostors after that. But this year, when it was suggested I make some Irish Potatoes as a St. Patrick’s Day treat, I figured I’d give them another chance. Even though my tastes have matured, the Irish Potatoes didn’t do it for me. I prefer my cream cheese frosting to be on top of a cupcake. But if you are looking to make some for your holiday festivities, here is a super easy recipe. Continue reading
Just in time for St. Patrick’s Day, I bring you Chocolate Whiskey Cupcakes. These cupcakes are extremely moist and rich, and came out almost fudge-like. The flavor of the whiskey in the actual cupcake isn’t super strong, but I topped these with a chocolate sour cream frosting and a Jameson glaze, and they were the perfect St. Patty’s Day treat. Recipe below!
Chocolate Whiskey Cupcakes (Modified from Annie’s Eats):
- 1 cup unsweetened cocoa powder
- 2 tsp. instant coffee
- 1 cup boiling water
- ½ cup sour cream
- 3 tbsp whiskey
- 1¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 2 sticks unsalted butter, at room temperature
- 1¾ cups sugar
- 2 large eggs Continue reading
I had no idea what I was getting myself into when I handed over my Momofuku Milk Bar cookbook to my friend Rob and told him to pick out any cake he wanted me to make for his birthday. It was no surprise to me that he selected a banana layer cake. Just looking at the photos of this cake are enough to make you drool. However, I was quite surprised at how intricate this cake was when I started reading about it.
The intro starts out “this banana cake is a doozy to make,” and goes on to say the only reason they still make it at Milk Bar is because it’s so popular (probably because it’s Oprah’s favorite cake). Then I started to read the recipe… Continue reading
I was honored to be part of Foodspotting‘s 2nd Anniversary party last weekend at Khyber Pass Pub. For those of you who may not know, Foodspotting is an app that lets you find and share dishes at restaurants using photos. Not only is it an awesome app, but it’s a great community. In Philly, there is a group of Foodspotters who have regular eat-ups. I’ve made some amazing friends through this community, and was more than happy when I was approached about making a cake for Foodspotting’s 2nd Anniversary party. Continue reading
I always struggle when it comes to cooking for my family. It’s a good opportunity to try out a new recipe, but everyone is a picky eater, so it’s not the easiest thing to come up with a dessert that pleases everyone. Luckily, my new obsession with Pinterest helped me out this year. I was short on time, so I decided a pie would do the trick, rather than dealing with leveling, cooling, and icing a cake. And when I came across a pin for chocolate peanut butter pie, I knew nobody could argue with that. The peanut butter filling recipe came from In Jennie’s Kitchen, and it was absolutely perfect. Not too sweet. I actually used a pre-made graham cracker crust since I was short on time and patience after a long season of holiday baking. To make up for the lack of chocolate in the crust, I melted 1/3 cup of nutella and poured it over the crust. I added some bananas (which I roasted on a baking sheet to get a little bit of a caramelized flavor on them) on a single layer over the nutella. Happy eating!
Creamy Peanut Butter Pie
8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 – 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.