Sunday, February 26, 2012

Quinoa & Sausage Stuffed Acorn Squash

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I've recently discovered quinoa, and I really, really like it. If you've never heard of quinoa, it's a super-power grain that cooks up like rice and is loaded with tons of nutritious stuff, especially protein. It has the most protein of any grain, and it's the only grain that is a complete protein on it's own, as it supplies all of the essential amino acids. Pretty awesome.

This was inspired by some meat and tomato sauce stuffed zucchini I saw on Pinterest. I know, I don't know how I went from that to this, either, but I'm sure glad I did! I made it up as I went along, and it came together really well and was very delicious. Which was nice. Because it doesn't always work that way.

You can easily make this vegetarian by leaving out the sausage. The quinoa will still give you lots of protein, though I think you would need to add more spices and maybe a splash of Worcestershire sauce to make up for the missing flavor of the sausage.

Quinoa & Sausage Stuffed Acorn Squash
printable recipe

3 acorn squash, halved and seeds removed
1 1/4 teaspoon kosher salt, divided
freshly ground black pepper to taste
1 cup uncooked quinoa
12 oz Jimmy Dean 50% less fat sausage (1 tube)
1 medium carrot, scraped, quartered lengthwise and sliced
1 small onion, 1/4-inch diced
1 small red bell pepper, 1/4-inch diced
2 cloves garlic, pressed or minced
1 small zucchini, quartered lengthwise and sliced
1 15-oz can petite-diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
freshly shredded Parmesan cheese for serving

1. Heat your oven to 425. Line a baking sheet with aluminum foil. Brush the acorn squash halves with olive oil and season with 1/2 teaspoon salt and black pepper to taste. Roast for 40-45 minutes, or until the squash flesh is tender and lightly browned on the top edges.

2. Put the quinoa in a fine mesh strainer and rinse with water. In a medium sauce pan, bring 1 1/4 cup water and 1/4 teaspoon salt to a boil. Add the rinsed quinoa, return to a boil, cover, reduce the heat to maintain a simmer, and cook for 12 minutes, or until the water is absorbed and the quinoa is tender. Let rest, covered, for 5 minutes before fluffing gently with a fork.

3. While the squash is roasting and the quinoa is cooking and resting: Heat a 12-inch, non-stick pan over medium heat. Add the sausage, and cook and crumble it until it's no longer pink. Add the carrot, onion, bell pepper, and garlic, and cook, stirring often, for 5 minutes. Add the zucchini, tomatoes, oregano, and basil. Bring it all to a boil over medium-high heat, cover, reduce the heat to maintain a simmer, and cook for 8-10 minutes, or until the veggies are tender. Remove from the heat.

4. Add the cooked quinoa to the pan and stir until well combined. Adjust seasoning with salt and pepper, if necessary. Spoon 1 cup quinoa mixture into each roasted squash half (my squashes were a little small so I couldn't quite get a cup into each half; I just spooned the extra onto the plates). Return the stuffed squash to the oven for 5 minutes to heat through. Sprinkle with Parmesan cheese.

Makes 6 servings.

Saturday, February 25, 2012

Inspired to keep going

Back in 2009, I started this blog after the suggestion from a friend as a way to promote the cookbook I was writing; the cookbook with the recipes that I'd submitted to Pillsbury Bake-Off contests over the span of about 10 years. I knew the recipes were terrific, but I needed a way to get the word out and my friend thought a blog was the way to do it. At the time I didn't really know about blogs, and before I knew it, my own blog turned into something much more than simply a marketing tool for my future book.

I won't go into the gorey details that would chronicle my wishy-washiness, insecurities, love for, frustrations, gratefulness, hopefulness I've felt about the book and this blog since. Suffice it to say that it's been an emotional roller coaster, much of it centered around the book: Should I still write it? Do I have the time to write it? Should I try to find a publisher or self-publish? Would people want to buy it? What if I spend all the time and no one wants to buy it?

And then, inspiration came in two forms. Several months ago I read that after Alton Brown published the book he was working on at the time, it would be his last printed book. He felt very strongly that ebooks were the way cookbooks were headed, and that was the direction he'd be going with his future cookbooks. Really? I thought his prediction and future plans were very interesting, and I tucked it away somewhere in my brain. Then, very recently, a fellow blogger, Amanda over at Amanda's Cookin', wrote in response to queries from readers, that while she wasn't interested in publishing a book, she was going to try offering mini-ebooks. At the time she had two ebooks available, 6 recipes each, one called Baked Pasta and the other called Dreamy Pies.

I have to put it out there that I haven't been very receptive to ebooks; I am a paper-book girl. But these two things together made me pause and really examine my dream of publishing a cookbook. Does it have to be a printed book? What if I did an ebook, instead? What if I did an ebook instead?? I immediately felt better about the whole thing. An ebook is something I could do, right now, with the time I have that I can spend on it.

So, I am very excited (it's nice to be excited about it again) to say that I have been inspired to keep going and put renewed energy and umph into finishing my cookbook! Woo-hoo!

I'm trying to decide how best to put it together, and I have a favor to ask. I created a really short survey (9 questions) and would love for as many people as possible to help me by filling it out. I will only take you about a minute and a half, and your responses will be an incredible help.

Thank you so much for your help, and to those of you who have been such a support to me over the last couple of years!


Friday, February 24, 2012

Breakfast Egg & Rice

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If you've never eaten egg & rice before, this might sound like a strange combination. My mom learned how to make the simple meal from her mom as a way to use up left-over rice, and it was one of my favorite things to eat growing up. Now my kids love it (well, two out of three), and it was one of the first things I taught my now-15-year-old daughter to make. This version has a bit more going on than what I ate as a kid, and while I would never say it's better than my Grandma's (never), I will say that it is easy, fast, satisfying, and tasty.

The ingredient list is pretty simple, and you might already have everything you need in your kitchen. The most important thing to remember is the rice needs to be the cold, left-over variety in order for it to work right (like the rice used in Fried Rice). When I have extra rice, I portion out 1/2-cup scoops into zip-top snack bags and keep them in the freezer. Not only is it great to have on hand for quick additions to dinner, but 1/2 cup of rice is just what you need to turn one egg into a lovely pan of egg & rice.

Note: while this recipe is for a single serving, it easily doubles, triples, etc., to make as much as you want.

Breakfast Egg & Rice
printable recipe

1 large egg
1 teaspoon milk
pinch salt
fresh black pepper to taste
pinch red pepper flakes (optional)
1/2 cup cold, cooked rice
1 tablespoon real bacon crumbles (or 1 slice bacon, cooked and crumbled)
1 green onion, thinly sliced
1-2 tablespoons shredded cheddar cheese

1. Combine the egg, milk, salt, pepper, and red pepper flakes in a small bowl and mix well with a fork. Set aside.

2. Heat an 8-inch non-stick frying pan over medium heat until hot. Spray with non-stick spray. Add the egg mixture and let it cook, without stirring, until the underneath part turns white. Using a heat-safe spatula, stir the eggs just enough to break them up. Add the rice and stir, coating the rice with the uncooked egg, and cook until the egg is set, about 2 minutes. Add the bacon crumbles and green onion, stir to mix well and heat through, and remove from the heat. Stir in the cheese and enjoy immediately.

Makes 1 serving.

Wednesday, February 22, 2012

Peanut Butter Frosting

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This recipe is only for the Peanut Butter Frosting that's on these cupcakes, because the cupcakes themselves are just from a box mix. If you've followed my blog for any length of time you know that I live at about 5000 feet above sea level (which wrecks havoc on cookies and cakes and other baked goods), and I have yet to find a scratch chocolate cake recipe that makes a chocolate cake I like (though I have incredibly high hopes for a high-altitude-baking cookbook I just bought, "Pie in the Sky" by Susan Purdy). So you can use this amazingly scrumptious frosting on whatever chocolate cake you like to make--box or scratch.

This frosting:  is divine, melts in your mouth, is way better than a Resse's Peanut Butter Cup, must be eaten with a spoon out of the mixing bowl. If you like peanut butter, you may just cry when you're licking the last smear of frosting off the cupcake paper. If you don't like peanut butter, well, you might be my sister, and that means there's more for me.

You might notice the amount of heavy cream in the recipe. Yes, there really is 3/4 cup, that is not a typo. I promise you, I counted every tablespoon I added, and could not believe that it took 12 for the frosting to get to a spreadable consistency (for my regular buttercream frosting I use 3-4 tablespoons). Peanut butter is mysterious. If you're worried, start with 1/2 cup and add additional tablespoons until it's the consistency you want.

Peanut Butter Frosting
printable recipe

1 cup butter (2 sticks), room temperature
1 cup creamy peanut butter (I am Jiff addict)
2 teaspoons vanilla
2 pounds powdered sugar, sifted
3/4 cup heavy cream

In a large bowl of a mixer, cream together the butter and peanut butter. Add the vanilla and mix well; scrape down the sides of the bowl. Add half of the powdered sugar and mix well. Add half of the heavy cream and mix well; scrape down the sides of the bowl. Add the rest of the powdered sugar and mix well. Add the remaining heavy cream, a little at a time, until the frosting is spreadable.

Makes enough to frost 36 cupcakes or a 2-layer, 9-inch round cake.

Note: I used a decorating tip #1M to make the swirls.

Tuesday, February 21, 2012

Double Chocolate Chip Cookies

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Is it just me? Or do you want to just stare at this picture, too? So fudgy and melty and full of chocolatey deliciousness...Mmmm....

I've been on a search for a chocolate drop cookie for some time, and finally got a really good recipe from my sister. She found it on, and of course, made a couple of our usual high-altitude adjustments--less sugar and a little more flour. I usually decrease the butter, but we didn't with this cookie and it turned out great, probably because the dry, unsweetened cocoa needs the extra fat to keep the cookie from turning out dry. Also, The original recipe called for 3 cups of chocolate chips. We decreased it to 2 cups because 3 cups was way too crazy for us.

To keep the cookies soft and fudgy after they cool (and the next day), make sure you don't over-cook them, especially if you are at a high altitude. I baked mine for 9 minutes and I think they were a little over done. Next time I'll try 8 minutes. Because dry cookies make me sad.

I think this recipe is a really good base for lots of could add mint chips, peanut butter chips, white chocolate chips, toffee, chopped-up candy bars. Whatever you can dream up :)

Double Chocolate-Chip Cookies
printable recipe

1 cup butter, room temperature
3/4 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all-purpose flour (spoon in and level)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 cups semisweet chocolate chips

1. Heat your oven to 375. Line 2 baking sheets with parchment paper.

2. In the bowl of a mixer, cream together the butter and both sugars. Add the eggs and vanilla, one at a time, mixing well after each; scrape down the sides of the bowl. Add the flour, cocoa powder, baking soda, and salt, and mix well; scrape down the sides of the bowl. Add the chocolate chips and mix gently on low until combined. Set dough aside for 15 minutes.

3. Using a regular cookie scoop (or tablespoon measuring spoon), scoop dough onto prepared baking sheets, about 1 1/2-inches apart. Bake for 8-10 minutes, or until puffed and set, but still under-done. Cool for 2 minutes on the baking sheet and then remove to paper towels to cool completely.

Makes about 36 cookies.

Sunday, February 12, 2012

Orzo with Vegetables & Parmesan Cheese

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When I saw Hovkonditorn's recipe for Vegetable Risoni (orzo) Bake it immediately went on my short list of recipes to try. I loved her combination of vegetables and pasta and white wine and pesto. What a perfect side dish! Making one of Katarina's recipes can be tricky, though. She posts English translations of each recipe, but the measurements are still in metric. I found some conversion charts online, but they were only half-way helpful, and I had to do some guesstimating. In the end I was really happy with how it turned out and it is definitely something I will make often.

In addition to my measurement guesstimating, I made a couple changes like changing out her cherry tomatoes for canned tomatoes, and increasing the pesto. Because pesto is awesome. Also, I baked the orzo in the oven as she instructed, but I think I won't next time for a few reasons: it dirtied another dish, it took longer to get the orzo onto people's plates, and it was already completely cooked, so the oven time was only to melt the Parmesan cheese on the top. In the future I will either mix the Parmesan directly into the orzo or serve it on top. Or both. Probably both.

Orzo with Vegetables & Parmesan Cheese
printable recipe

1 small onion, 1/4-inch diced
1 medium sweet potato (about 1/2 pound), peeled and 1/2-inch cubed
2 cups chicken broth
1 14.5-oz can diced tomatoes, drained
3/4 cup dry white wine
3/4 cup water
2 cups orzo
1 medium zucchini, halved lengthwise and 1/4-inch sliced
3-4 tablespoons pesto
1/2 cup fresh shredded Parmesan cheese

1. In a medium pot, combine the onion, sweet potato, chicken broth, diced tomatoes, white wine and water; bring to a boil over high heat. Cover partially, reduce the heat to medium-low, and simmer for 5 minutes.

2. Add the orzo and zucchini. Return to a simmer, cover, and cook 10-12 minutes, or until the orzo and sweet potatoes are tender, and the liquid is absorbed. Let sit (covered) 5 minutes.

3. Gently stir in the pesto and Parmesan cheese. Serve with extra Parmesan if you want.

(Or, after step 2 you can stir in the pesto, transfer the orzo and vegetables to a 9x13 baking dish, sprinkle with the Parmesan cheese, and bake at 425 for 5-8 minutes or until the cheese is melted)

Serves 6-8 as a side dish.

Thursday, February 9, 2012

Trail Mix Granola Bars

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These are a variation of my Cranberry-Almond Granola Bars. It's the same recipe except I used regular trail mix (almonds, peanuts, cashews, M&Ms, raisins) instead of the cranberry-almond mix. These granola bars are super delicious, and my 4 1/2-year-old daughter happily devoured one just now (it may have something to do with the M&Ms, since she won't eat the Cranberry-Almond bars). I'm really excited to have such a versatile granola bar recipe; you are limited only by the type of trail mix you can get your hands on.

I cut the finished recipe into 16 bars, but you can make them as small or big as you like. I put each bar in a snack-size zip-top bag, put all those bags in a large zip-top bag, and then keep them in the pantry (we eat ours within a week). For longer storage you can put them in the fridge or freezer.

As with the Cranberry-Almond Granola Bars, these granola bars are loaded with all kinds of good things, and they are dairy free, something that can be tricky to find in a commercially manufactured granola bar. And as with the cranberry bars, I didn't want to use corn syrup as a sweetener, and used brown rice syrup instead. Brown rice syrup is often used to sweeten organic and higher-end granola bars. It can be a little tricky to find, but if your grocery store has an organic section, you'll probably find it there (Or you can order it from Amazon). As far as cost goes, at about $5 a jar, it is more expensive than corn syrup, but since I can get 5 batches out of a jar, it's worth it to me to not be using corn syrup.

Note: In the spirit of full disclosure, I did add an extra 1/4 cup of M&Ms because I thought my trail mix was a little light on the chocolate ;) You can leave them out if your trail mix has an acceptable amount of chocolate, or you can add chocolate chips--whatever your heart desires.

Trail Mix Granola Bars
printable recipe

3 cups old fashioned oats
2 cups trail mix with M&Ms
1 cup crispy rice cereal
1/4 cup M&Ms (or chocolate chips), optional
1/2 cup creamy peanut butter
1/2 cup honey
1/3 cup brown rice syrup
2 teaspoons vanilla extract

1. Heat your oven to 325. Line a 9x13-inch baking pan with parchment paper, having two sides extend up and over the edges of the pan. I've found that using clothes pins to hold the parchment paper to the pan keeps it from slipping all over when you're spreading the granola bar mixture around. 

2. Combine the oats, trail mix, crispy rice cereal, and M&Ms in a medium bowl.

3. In a 2-cup glass measuring cup, combine the honey, brown rice syrup, and peanut butter. Heat it in the microwave for 1 minute on high and stir until smooth. Add the vanilla and stir until combined. Add the honey mixture to the dry ingredients and mix until everything is evenly coated (be patient, this can take a fair amount of stirring).

 4. Transfer the granola bar mixture to the prepared pan and spread it evenly. Tear a sheet of plastic wrap, place it directly on the mixture, and press down with only hand pressure (hand pressure = just the pressure you can get with your hands, not leaning in with your body; the plastic wrap keeps it from sticking to your hands). 

5. Bake for 18-20 minutes, or until the edges just start to brown. Cool completely before cutting into bars. To cut, use the parchment paper to lift the slab out of the pan, place on a cutting board, and cut using a sharp knife.

Makes 16 bars.

Monday, February 6, 2012

Mexican Rice

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I almost called this post "Mexican Rice. FINALLY!" because it is a recipe that took me forever to get right. For years (no joke) I tried recipes I found in books and online, and I even tried coming up with my own recipe, but there was always something wrong with the finished rice: it was smooshy, or not cooked enough, or not enough get the idea.

I was finally saved by a recipe in an issue of Cook's Country, not by the ingredient list, but by part of the process. I tried the recipe as it was written (hoping that maybe it would be the one) and had some of the same problems as always: the rice wasn't cooked all the way through and I thought the flavor was kind of bland. But part of the process was a total "Ah-hah!" moment for me. The recipe called for a can of tomatoes, processed in the food processor until smooth, to be used as part of the liquid. Genius! So I took my latest version of my recipe (from over a year ago, since I'd all but given up on ever developing a good recipe) and adapted it to use the pureed tomatoes. It took me several tries, but I finally have an amazing, rice-cooked-all-the-way, loaded-with-flavor, perfect-as-a-side-dish Mexican rice.

Now, about soaking the rice. Remember how I tried to find a way to get regular white rice to cook right without having to soak it first, and I finally gave in because it was the only way to get consistent, amazing results? Click here if you forgot about all that craziness. I know it's a pain, but it really is the only way my rice turns out.

Mexican Rice
printable recipe

1 1/2 cups long grain white rice
1 14.5 oz can diced tomatoes with green chiles (in tomato puree)
1 small onion, diced
1 cup chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 cup finely chopped cilantro

1. Put the rice in a fine mesh strainer and rinse until the water runs clear. Put the rice in a medium pot, cover with cold water by one inch, and soak for 20 minutes. Drain the rice well using the strainer and return to the pot.

2. Put the canned tomatoes in a food processor fitted with a metal blade and process until smooth. Add the tomato puree, onion, chicken broth, cumin, oregano, and salt to the rice.

3. Bring the rice mixture to a boil over medium-high heat. Reduce to low, cover, and simmer 25-30 minutes, or until all the liquid is absorbed. Remove from the heat and let sit 5-10 minutes. Fluff gently with chopsticks (my favorite rice tool) or two forks, and gently stir in cilantro.

Makes about 4 cups rice.

Friday, February 3, 2012

This week's 5 Recipes I would love to make

I have finally had to admit to myself that I will never--even if I cooked something new every day for the next 10 years--be able to possibly try all the recipes I have bookmarked. It was a rather sad moment. So I've decided, in order to at least be able share the amazing recipes I find around the internet with you, each Friday (and maybe more often) I'm going to post links to 5 recipes I would love to make. If you happen to make something I mention, I would love to hear about it so I can live vicariously through you.

Here are today's 5 Recipes I would love to make:

Sweet Potato, Curry, and Quinoa (in a bowl) from Happyolks

When I saw this picture I literally froze in mid-movement. The colors are so amazing! And the recipe is loaded with flavors I love, with the curry and the ginger and the sweet potato, and spinach...And I recently discovered quinoa and how delicious it is. This has got to be a winner! 

Amazing Sun-Dried Tomato Cottage Cheese Muffins by In Fine Fettle

Yikes! I totally forgot about these! I remember when I first saw this recipe (almost three years ago) I said something like, "" And I think there was a big, longing-type of *sigh* in there somewhere. With only 1/4 cup flour, you could easily make these gluten-free by using a gluten-free flour alternative (like rice flour, perhaps). I need to put this back on my recipes-to-make short list.

Churros from The Sophisticated Gourmet

Fried dough is delicious. It. Just. Is. One of my all-time favorite treats is funnel cake (another type of fried dough, just in case you've been deprived and don't know what funnel cake is), and I can remember getting it at the Boardwalk in Santa Cruze when we'd go to the beach when I was a kid. I still pine away for it, and whenever I'm at a county fair or wharf or boardwalk I'm on a mission to find it. It's been surprising to me as an adult that it's not so easy to find. But that just makes it all the better when I do. Just look at that churro! So perfectly crispy on the outside and so perfectly chewy on the inside!

Garlic Shrimp Pasta from Simmer Down! (a food lover's blog)

This recipe has so much going for it! Simple, few ingredients, flavorful ingredients, and easy on the pocket book. And it's another one I totally forgot about (I'm so glad I started doing this round-up and going through my bookmarked recipes!). I think this would be perfect for a quick dinner when you're really short on time and the idea of choosing between cereal and PB&J (again) just makes you sad.

Margarita Cake from Recipe Girl

This is one of my Pinterest recipe-finds. Doesn't it just look super-moist and delicious? And adorable with the little twist of lime on top? She says to not skip the whipped cream and lime, and I totally agree! After you bookmark this recipe, make sure you click over to the post she links to at the top for: Mamacita Needs a Margarita Cake. Because it's so funny. And because if you have a kid who is 8 or 9, or know a kid who is 8 or 9, you will get a nice little chuckle out of her story. And you probably need a chuckle today.

Next week I'll post 5 more Recipes I would love to make!

Thursday, February 2, 2012

Banana-Coconut Donuts with Peanut Butter Icing

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I promised my Facebook fans I'd have this recipe up on Monday. It's now almost Friday. It's amazing to me how the days go by so fast! I'm sure it's the same reason my kids have no real concept of time. I'll tell them, "5 more minutes!", and if I don't set a timer, that five minutes easily becomes 20 or 30 minutes. Then, when I actually do keep track of the five minutes they don't believe me: "What?? That's not 5 minutes!" Well...actually it is...this time...

So! I had some black bananas to convert into something delicious, and my Facebook fans gave me some great and tasty ideas for using them up. But I couldn't get "banana donut" out of my head. I looked up several recipes and none of them really looked that great to me, so I took a stab at working out my own recipe.

They turned out with a really nice flavor, and the peanut butter icing was amazing, but I couldn't decide how I felt about the shape; they were a little flatter than I would have liked. I think I'll have to get a cake-donut pan and try the recipe again. You know, for research.

Notes: Make sure you weigh the powdered sugar; it's almost impossible to get accurate measurements of powder sugar with measuring cups because it is so fine, and it clumps and gets compacted. If you have to measure with a cup, whisk the sugar well first, and then measure. 1/4 of a pound is about 1 cup.

This is the best way I've found to get a good, even mash on ripe bananas.

Banana-Coconut Donuts with Peanut Butter Icing
printable recipe

for the donuts:
2 1/2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup flake coconut
4 very ripe bananas, mashed very well
3 eggs
1/4 cup canola oil
2 teaspoons vanilla

for the peanut butter icing:
1/2 cup (1 stick) butter
1/2 cup creamy peanut butter
1/4 pound powdered sugar
1/2 teaspoon vanilla

1. Heat your oven to 425. Line 2 baking sheets with parchment paper or Silpat liners.

2. In a medium bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, and coconut; mix well and set aside.

3. In a medium bowl, combine the mashed banana, eggs, oil, and vanilla. Add the banana mixture to the dry ingredients and mix until well combined. Let the batter sit for 15 minutes.

4. Use a muffin scoop, or 1/4-cup measuring cup, to scoop the batter onto the prepared baking sheets; I put 6 on each sheet. Use a skinny spatula to make a 3/4-inch hole in the middle. Bake for 8-10 minutes, or until slightly browned and a toothpick inserted in the donut comes out clean. Cool completely.

5. Combine the butter and peanut butter in a microwave-safe bowl (I used a glass 2-cup measuring cup), and heat on medium heat for one minute. Stir and repeat in 30 second intervals until the butter and peanut butter are completely melted. Add the powdered sugar and vanilla and whisk until very smooth.

6. Drizzle the icing on the donuts and allow to set.

Makes 22 donuts.

Wednesday, February 1, 2012

A warm-fuzzies type of moment.

A friend ordered some carrot cake cupcakes with cream cheese frosting from my daughter for her fundraiser, and to my delight, took some pictures and put them on her blog! She also wrote some very nice things about them :) She is a photographer, and took some gorgeous pictures of the cupcakes after I dropped them off this afternoon. She told me later that her husband (her biggest cupcake critic) loved them, and that she needed the recipe. Immediately.

Sounds like I should share my carrot cake recipe, yes??

Here's a little taste of her amazing picture-taking talent, and you can read her post HERE.

Thanks, Heidi!

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