Peanut Butter Brownie Trifle

One of my favorite combinations. This trifle from My Kitchen Cafe was calling my name and as usual I was not disappointed. Layers of brownies, creamy peanut butter pudding, delicious whipped cream, and one of my favorites-- Reese's Peanut Butter Cups,you really can't go wrong with this. It is super rich so beware! One thing I might change next time is to swap out the peanut butter chips in the brownies for semi sweet chocolate chips. I tend to like the chocolate flavor to be a little more dominant.

Peanut Butter Brownie Trifle

My Kitchen Cafe

1 9X13 pan of your favorite brownie recipe (I used this one)

10 ounce bag of peanut butter chips (or 10 oz semi sweet chocolate chips)

5 ounce package vanilla instant pudding mix

3 cups milk

1/2 cup peanut butter, creamy

2 teaspoons vanilla extract

1 cup whipping cream, whipped and divided (I added 2 tbsp. sugar and 1 tsp. vanilla to this)

24 regular sized (about 2 inches in diameter) peanut butter cups, divided

Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Grease lightly with cooking spray. Prepare brownies according to the recipe. Add peanut butter chips. Bake in foil lined pan for length of time required. Cool completely.Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife.Coarsely chop peanut butter cups; 1/4 cup for garnish.Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened (I had to chill mine for about 5 minutes to thicken it completely). Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream.Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Garnish top with remaining peanut butter cups.

Craisins Salad

This salad is an all time favorite with my sister and myself. All the different flavors and textures go perfectly together. You can add some sliced chicken breast and turn it into a main dish.

Craisins Salad

Mormon Cookbook

1 head red leaf lettuce (I just use romaine lettuce and then a spring mixture)

1 head green leaf lettuce

1 head iceberg lettuce

1 8 oz. package shredded mozzarella cheese

1 8 oz package shredded parmesan cheese

1 pound bacon, cooked and crumbled

1 8 oz. package craisins

1 cup sliced almonds, toasted

1 recipe Craisins Salad Dressing

Break lettuce into pieces . Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with the salad. (If I'm using it all together I toss it together.) Makes 12 servings.

Craisins Salad Dressing

1/2 c. red wine vinegar

1 cup sugar

1/2 onion, chopped

1 1/2 tsp. salt

2 tsp. mustard

1 cup salad oil (I use canola)

In a blender mix all ingredients, except oil. Add oil and blend again. Toss with salad.

Buttermilk Waffles

We had these waffles when my sister and Mom were visiting. They were so delicious and will now be my go to waffle recipe. They turned out crisp on the outside, and fluffy and tender on the inside. The batter was also slightly sweet which is a big plus in my book. We made them in a belgian waffle maker and served them with fresh whipped cream and lots of yummy fruit. Delicious!

Buttermilk Waffles
Williams Sonoma

Ingredients:
2 eggs, separated
1 cup buttermilk
5 Tbs. unsalted butter, melted
1/4 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 Tbs. sugar

Directions:
Preheat a waffle maker according to the manufacturer’s instructions.In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla until blended. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 cup of the egg whites into the batter, then carefully fold in the remaining whites. Cook the waffles according to the manufacturer’s instructions. Makes eight 4-inch waffles.

Cappuccino Chiffon Cake

Last weekend was our friend Rosy's birthday party, so I offered to make her a cake out of my new cake recipe book that my sister inspired me to buy. She picked this one because she really loved Tiramisu. This cake definitely resembled Tiramisu very closely! Because you soak each layer in espresso and rum, it turns out very moist and the whipped cream frosting keeps it light. It was definitely a hit at the party!

Cappuccino Chiffon Cake
from Sky High: Irristable Triple-Layer Cakes

Ingredients
1/4 cup neutral vegetable oil, such as soybean, canola, or vegetable blend
6 eggs, separated
6 tbsp. freshly brewed espresso, cooled to room temperature
2 tsp. vanilla extract
1-1/3 cups cake flour
1-1/2 cups sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cream of tarter
Espresso Syrup (see recipe below)
Vanilla Whipped Cream (see recipe below)
Cocoa powder or ground cinnamon, for dusting

Directions:
Prehead the oven to 350 degrees. Line the bottoms of three 8-inch round cake pans with rounds of parchment or waxed paper but do not grease.

In a medium bowl, combine the oil, egg yolks, espresso and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of the sugar, the baking powder, cinnamon, and salt; set the dry ingredients aside.

In a large mixer bowl with an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer speed to medium-high and gradually add the remaining 1/2 cup sugar. Continue to beat until soft peaks form; do not whip until stiff or the cake will shrink excessively upon cooking.

Add the espresso-egg yolk mixture to the dry ingredients and fold together just enough to combine. Add one-fourth of the beaten egg whites and fold them in to lighten the batter. Fold in the remainder of the whites just until no streaks remain. Divide the batter among the 3 prepared pans.

Bake the cakes for about 18 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pans. When cooled, run a blunt knife around the edge of the pans to release the cakes. Invert onto wire racks and remove the paper liners.

To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Soak the cake with 1/3 cup of the Espresso Syrup. Spread about 1-1/3 cups of the whipped cream evenly over the top of the layer. Repeat with the next layer and more syrup and whipped cream. Finally, top with the third layer. Soak it with the remaining syrup and frost the top and sides with the remaining whipped cream.

To decorate the cake, smooth out the cream as much as possible on thop with an offset spatula. Lay a paper lace doily over the top of the cake and sift cocoa or cinnamon over the doily. Carefully lift off the doily to reveal the lacy stencil on top of the cake.

Espresso Syrup (makes about 1 cup)
Ingredients:
1/3 cup hot, freshly brewed espresso
1/3 cup dark rum, such as Myers's
1/3 cup sugar

Directions:
In a bowl, stir together the espresso and sugar until the sugar dissolves. Add the rum and let cool to room temperature.

Vanilla Whipped Cream (makes about 6 cups)
Ingredients:
3 cups heavy cream
1/3 cup sugar
2 tsp. vanilla extract

Directions:
Put the cream, sugar, and vanilla in a large chilled mixing bowl with chilled beaters. With the whip attachment, whip the cream until stiff peaks form.

Posted By: Julia

Cuban Black Beans

I've been visiting my Mom and sister this week and just can't believe how fast this summer has flown by. It's so weird to think school will be starting soon.

Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)

Cuban Black Beans
Favorite Family Recipes

1 onion, chopped

1 small green pepper, chopped

3 cloves garlic, pressed

2 Tbsp. olive oil

3 15 oz. cans of black beans

1/4 c. water or chicken broth (I used chicken stock)

1 Tbsp. white vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Optional garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.

Marathon Pasta Salad

Last year my husband got this crazy idea that he would take up running and signed up for the St. George Marathon. He did it and got an awesome time even through the non-stop rain. I was so proud of him. Anyway, as you may know when you're running you need lots of carbs. Especially when you're doing 20 milers. I happened to be training for a 100 mile bike ride at the same time so needless to say we were about the least Atkins friendly family around. Okay, I'm getting off the subject. Back to cooking. Every Friday night was pasta night so we could carbo load for the big run/ride the next day. You can only eat so much spaghetti before wanting something new, especially when it's 100 + degrees outside . My friends Sara and Natalie passed on this delicious salad from Christy Miller. It's so light and tasty and all the combinations- chewy pasta, crunchy celery, sweet grapes, and the moist chicken just work so well together. It's a perfect light dinner or great side dish. Perfect, even when you're not carbo loading. I have named it Marathon Salad in their honor.

Marathon Pasta Salad

*This is for 1 generous serving size. Just increase the amounts according to how many you're serving.*

4 oz. cooked and sliced or cubed chicken breast ( I like to cook mine in a little olive oil and season with salt, pepper, and garlic salt)

20 grapes

2-3 torn romaine lettuce leaves (according to how much you want in your salad)

1 stalk celery, sliced thin

2 oz. bow tie pasta, cooked according to package directions

Salad Dressing of your choice *My favorite is Cesar but I know a lot of people like this with Breann's Poppy seed Dressing*

Combine all ingredients and pour on desired amount of dressing. Easy and delicious!

Snickerdoodles

I was surprised to find I haven't yet posted a recipe for Snickerdoodles. A classic cookie that also happen to be my husband and father in law's favorite. My Father In Law did us a huge favor so to show my thanks I whipped up a batch of these. These cookies turn out soft and chewy with a generous coating of cinnamon sugar. Yum!

Snickerdoodles

1 3/4 cups sugar
1 tablespoon ground cinnamon
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened
1/2 cup vegetable shortening
2 large eggs

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Combine 1/4 cup of the sugar and the cinnamon in a shallow dish for coating and set aside. Whisk the flour, cream of tartar, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter, shortening, and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure it is combined.
4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the cinnamon sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

To Make Ahead
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen. To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.