Chocolate-Peanut Butter Cupcakes

Today I was struck by an overwhelming urge to bake. I am pretty sure this is genetic - my mom says the same thing happens to her on occasion. I immediately thought of the Reeses Chocolate Peanut Butter Cup Cake over at  Annie's Eats.   

Using her recipe as inspiration, I opted to make cupcakes with a peanut butter frosting filling, and then coated them with milk chocolate ganache.  In the end, I didn't end up using any peanut butter cups at all, but I still think the finished product is delicious.

I made a few changes to the recipe:  I used 3 eggs instead of 2 eggs plus 2 yolks, and I omitted the melted bittersweet chocolate.  For the frosting, I used 2% milk instead of the heavy cream the recipe called for.  When making the ganache, I started with 1 cup of milk chocolate chips and 1/3 cup of heavy cream, but it was too thin so I added another 1/4 cup chips, and the consistency was perfect for spreading.

I don't think I'm going to get over this filled cupcake kick I've been on for a LONG time.  

Cupcakes:
(adapted from Annie's Eats)

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
3 large eggs
1 tsp. vanilla extract
1 cup buttermilk

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. 

Place paper liners in a 12-cupcake pan and 2 ramekins.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and divide the batter between prepared pans.

Bake at 350 F for about 2o minutes (the larger cupcakes in the ramekins will take slightly longer) or until a toothpick inserted in the center comes out clean.

Transfer to a wire rack to cool completely.

When cool, use a serrated knife to cut out the center of each cupcake.

Filling:

(adapted from Ina Garten)

5 tbsp softened butter

1 cup creamy peanut butter

1 cup powdered sugar

3/4 tsp vanilla

1/4 tsp salt

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment, and mix until smooth.

Pipe the filling into the indentations of each cupcake. Reserve some of the frosting for decoration.

Ganache:

1 1/4 cups milk chocolate chips

1/3 cup heavy cream

Melt the cream and chocolate chips together in the top of a double boiler set over medium heat.

Stir until smooth, then remove from heat and cool, stirring for about 5 minutes.

Spread on each cupcake, then decorate with remaining peanut butter frosting.

Korean Noodles with Chicken and Vegetables

This was my first attempt at making Korean food at home, and my second attempt at eating and enjoying kimchi.  (I HATED it the first time I tried it, but this time I really liked it.  Amazing the difference a couple years makes).

I LOVE the presentation, and how it lends itself to customizing your meal.  It takes a little longer than a simple stir fry, but once you get going on the blanching and sauteing, it moves pretty quickly.  The list of ingredients looks a little daunting, but everything is pretty easy to find, and you could always omit components you don't care for.

(from Growing up in a Korean Kitchen by Hi Soo Shin Hepinstall)

1/2 tbsp soy sauce

1 tbsp rice wine

1 green onion (white and pale green parts only), finely chopped

1 clove garlic, crushed and finely chopped

1 tbsp freshly squeezed lemon juice

3 1/2 tbsp sesame oil

salt

pepper

3/4 lb boneless skinless chicken breast, sliced into thin 3" strips

1 lb summer squash, sliced into thin 3" strips

3 tbsp vegetable oil

1 jalapeno, seeded and cut into thin strips

1/2 red bell pepper, seeded and cut into thin strips

1/2 lb white mushrooms, shredded

1/2 lb napa cabbage (stem only), cut into thin strips

1 cup kimchi

1 pound Asian wheat noodles

1 tbsp toasted sesame seeds

1/2 tbsp red pepper flakes

To make the seasoning for the chicken, in a bowl, combine the soy sauce, rice wine, green onion, garlic, lemon juice, 1/2 tbsp sesame oil, and a pinch of salt and pepper.

Add the chicken, toss well, and set aside.

Place the summer squash in  bowl and sprinkle with a pinch of salt. 

Let sit for 15 minutes.

Using a kitchen towel, squeeze out as much liquid as possible. 

In a skillet, heat 1 tbsp vegetable oil over medium-high heat until hot. 

Add the squash and saute for about 2 minutes. 

Season with a pinch of pepper.  

Place on serving plate.

In the same skillet, heat 1 tbsp vegetable oil over medium heat until hot.

Add the chicken and saute for 3 minutes, or until the chicken is cooked through but still moist.

Transfer to the tray next to the squash.  

In the same skillet, heat 1/2 tbsp vegetable oil over medium-high heat until hot.

Add the jalapeno and bell pepper strips and saute for 1 minute.

Season with a pinch each of salt and pepper and transfer to the tray next to the chicken and squash.

In a large saucepan, boil 4 cups of water with 1 tbsp white vinegar and a pinch of salt.

Blanch the mushrooms for 10 seconds, or until barely wilted.

Scoop out the mushrooms and plunge into ice water to stop cooking.

Reserve the blanching water.

Drain the mushrooms in a colander and, with a clean kitchen towel, squeeze out as much liquid as possible.  

Set aside on a work surface.

Add water to the saucepan and bring to a boil again.

Add the cabbage, blanch for 3 minutes, and plunge in ice water and squeeze out the liquid (as with the mushrooms).  

In a small bowl, combine 1/2 tbsp sesame oil and a pinch each of salt and pepper.  

Add the mushrooms, mix well, and transfer to the serving plate next to the chicken, peppers, and squash.

In the same bowl, repeat with the cabbage and transfer to the serving plate.

Combine the kimchi with 1 tbsp sesame oil and transfer to the plate.

In a large stockpot, bring 4 quarts of water to a boil and add the noodles.

Cook according to package directions, drain in a colander, and transfer back to the same pot.

Add 1 tbsp sesame oil and toss well.

To serve, divide the noodles into individual bowls. 

Each person can then distribute the cooked ingredients over the top of their noodles, and garnish with sesame seeds and pepper flakes.

Pot Stickers

I have made these quite a few times and I love them.  I find the repetition of filling and folding them is soothing, and they taste amazing!  They would not be complete without the soy-vinegar dipping sauce, which you see in the photo above.

The filling is primarily composed of ground pork and blanched bok choy.  For the first time ever, I ground the pork myself, using the meat grinder attachment that came free with my KitchenAid mixer.  I love this thing!  I'm going to look for more ways to use it, including to make my own sausages some time in the near future. 

Recipe adapted from The Chinese Kitchen by Eileen Yin-Fei Lo

makes about 25-30 pot stickers

1 quart water

1 tsp salt

1/2 tsp baking soda

1/2 lb bok choy, cut into 1/2" pieces (stalks and leaves separated)

1/2 lb lean pork, ground

1 finely sliced green onion

1 tsp sugar

1 tsp minced fresh ginger

1 tsp Chinese rice wine

1 tsp soy sauce

1 tsp sesame oil

1 medium egg, beaten

2 tsp oyster sauce

1 tbsp cornstarch

pinch freshly ground white pepper

25-30 pot sticker wrappers

2 tbsp peanut oil

cold water

To blanch the bok choy, place the water, salt, and baking soda in a pot, cover, and bring to a boil over high heat. 

Add the bok choy stalks, stir, and cook for 1 minute.  

Add the leaves, stir, and cook for another minute. 

Drain in a colander and rinse with cold water.

Squeeze in a towel to remove excess water.

Combine the bok choy, pork, and remaining ingredients (through white pepper) and mix well.
To assemble: spread about 1 1/2 tsp of filling in the center of a wrapper.
Dip your finger in water and trace around the outside of the circle.
Fold the wrapper in half, containing the filling inside.
Pleat the edge to seal.
To pan-fry: heat 2 tbsp peanut oil in a large frying pan over high heat until very hot.

Place the pot stickers in the pan, touching lightly.

Cook for 3 minutes, then pour 1/2 cup of cold water into the skillet and cover.

Cook until the water evaporates.

Lower the heat and continue to fry until the dumplings are lightly browned on the bottom and nearly translucent on top.

Shake the pan while cooking so they do not stick.

Remove and drain on paper towels, then repeat with remaining dumplings.

Serve with rice vinegar and soy sauce mixed in a one-to-one ratio.

Things I love about my kitchen

According to my mom, the kitchen in the house where I spent the first 7 years of my life was perfect.  She even wrote down all the dimensions so that if my parents ever had the opportunity to build their own house, she could exactly replicate the kitchen.

My current kitchen is not perfect, but today I realized there are a few things I absolutely love about it.  The counters may be too low and we may be lacking a garbage disposal and dishwasher, but I am still pretty attached to my kitchen.

 Here are some of my favorite things:

The little soccer outfit thing I got in Chile that now adorns the window:
The view of the yard:
The pot of chives, a housewarming present from my wonderful friend Hillary:
My KitchenAid mixer attachments, which conveniently hang on the wall:
Spanish magnetic poetry on the fridge:
The spice shelves - everything within easy reach:
The ibrik hanging on the wall - for my Turkish coffee addiction:
The beer stein full of kitchen utensils:
The shelf of cookbooks (moderatley convenient as they are in the kitchen but I have to climb up on the counter to get them):
So, what do you love most about your kitchen?

Bok Choy Chicken Soup

This is a great, comforting chicken soup.  It's a  wonderful recipe from my favorite Chinese cookbook; I can't believe I've made so many things from the book but never this!

(adapted from The Chinese Kitchen by Eilenen Yin-Fei Lo)

Marinade:

1 tsp soy sauce

1 tsp oyster sauce

2 tsp chopped fresh ginger

2 tsp Chinese rice wine

1 tsp sesame oil

1/2 tsp sugar

1/2 tsp salt

pinch white pepper

2 tsp cornstarch

Soup:

2 boneless skinless chicken thighs, thinly sliced

3 cups chicken broth

a 1/2" piece of ginger, lightly smashed

1/2 lb bok choy

2 tsp Chinese rice wine

Combine the chicken and marinade ingredients in a bowl.

Mix well, cover the bowl with plastic wrap, and refrigerate at least 15 minutes.
Separate the bok choy stems and leaves, and cut both parts into thin slices.
Put the broth and ginger in a pot, cover, and bring to a boil over high heat.  

Add the bok choy stalks, stir, and return to a boil.

Lower the heat to medium and cook for 5 minutes or until the stalks become tender.

Turn the heat back to high, add the leaves, stir, and return to a boil.

Cook for 2 minutes.

Add the chicken and marinade and stir well.

Bring to a boil and cook for a two minutes, then add the wine.

Cook, stirring, until the chicken is done.

Transfer to bowls and serve.

My favorite appetizer

Allow me to introduce you to my favorite appetizer of all time

...

...

SALAD ROLLS.

Since I first tasted these little beauties at a Vietnamese restaurant in Portland about 7 or 8 years ago, I've been in love with them.  I always thought they were way too involved to make at home, but I was wrong.  My mom makes these a lot, and I have discovered they are pretty easy once you get the hang of it.

Instead of a recipe, I'll give some ideas for success.  Just know that the "learn by doing" philosophy really works here.  I prefer more vegetables and fewer noodles, but my husband is the opposite.  Some might prefer vegetarian salad rolls, but I like mine with shrimp.  Experiment and find your ideal salad roll. You will not be disappointed.

You will need 

- spring roll wrappers like this:

I like the square ones because I think they are more user-friendly, but you can use the round ones if you prefer.

Then, it's up to you what else you include.  Here are my favorites:

- Cooked rice vermicelli

- julienned carrot

- green leaf or butter lettuce

- julienned cucumber

- bean sprouts

- cooked chicken, cut in thin strips

- cooked shrimp, cut in half lengthwise

- green onion, julienned

- cilantro leaves

- Thai basil leaves

Put about 1/2" of water in a 13 x 9 pan.

Soak one spring roll wrapper for about 20-30 seconds, until it is very flexible but doesn't tear.

Put it on a plate, and add the filling ingredients.  Less is more here!

Fold the bottom corner up over the filling, fold in the side corners, and roll up, burrito style. 

Cut each spring roll in half on the diagonal to serve. 

I like to dip them in hoisin sauce mixed with chopped peanuts.

Chile pepper fried rice

When you leave your husband alone for five days, he might order some takeout Chinese food.  So you may come home to a little takeout container of cooked rice, sitting in the fridge.  Really, the only logical thing to do in this situation is to make fried rice.  Particularly this fried rice, because it's so delicious and spicy and downright good.

(adapted from Thai Cooking from the Siam Cuisine Restaurant)

2 dried chiles de arbol

1 tbsp vegetable oil

2 large cloves of garlic, minced

1/2 lb boneless skinless chicken thighs, thinly sliced (easy to do this when they are frozen)

1 1/2 tbsp oyster sauce

1 jalepeno, cut lengthwise in quarters

2 cups cold cooked rice

1 tbsp fish sauce

3/4 tsp sugar

20 fresh Thai basil leaves

6 sprigs of cilantro, leaves only

10 half-slices cucumber

Soak the chiles in hot water for about 15 minutes.  Remove the stems and chop finely.

Get all your ingredients ready to go:

Heat the oil over high.  

When it is hot, add the chiles de arbol and garlic.

Stir fry until garlic is just turning light brown, then add the chicken.

Stir fry until most of the pink is gone, then add the oyster sauce and jalapenos and stir fry until well-mixed.

Add the rice.  

Break up the clumps so it is evenly distributed. Stir fry for about a minute.
Add the fish sauce, sugar, and basil leaves and stir fry until the leaves are nicely wilted.
Transfer to a serving bowl and garnish with the cilantro leaves and slices of cucumber.