Chocolate Peppermint Torte

Isn't this torte gorgeous? I brought this showstopper to many holiday gatherings through the years. It is just as delicious as it is pretty, and there is never a crumb left. How can you go wrong with mint and chocolate. It's very rich and addictive, so beware!

Chocolate Peppermint Torte
Source: adapted from The Way to His Heart

Crumb Crust
1 1/2 cups chocolate wafer cookie crumbs (or regular or chocolate graham crackers)
1/2 stick butter, melted

Chocolate Peppermint Filling
3/4 cup heavy cream
5 tablespoons butter, cut into 5 pieces
16 oz semisweet chocolate chips
1 teaspoon peppermint extract.

Crushed candy canes for garnish. (optional)

Preheat oven to 325 degrees. Lightly spray a tart pan with baking spray.

To make the crust: Mix together crumbs and melted butter. Transfer crumbs to prepared tart pan and press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes and then bake for 8 minutes. Let cool before filling.

To prepare filling: In a medium saucepan, heat heavy cream and butter on low heat until mixture is near boiling. Turn off heat and add hot cream mixture to chocolate chips. Let stand for 1 to 2 minutes to melt chocolate chips, and then whisk until smooth. Whisk in peppermint extract.

Pour chocolate mixture into prepared crust and spread to edges. Sprinkle with crushed candy canes. Refrigerate for about 2 hours or until set and firm. Store in refrigerator and serve chilled.

Sweet Baby Jesus! Cupcakes

We're big craft beer lovers. I feel like we're always on the hunt for a special brew. I love IPAs, but my favorite will always be a dark, heavy porter or stout (black IPAs also hold a special place in my heart!) Most of my friends are winos, but my friend Becca appreciates beer almost as much as I do. So when her birthday came around, I had the perfect idea for her cupcakes: chocolate peanut butter with beer incorporated into the cake. I used a chocolate peanut butter porter called Sweet Baby Jesus! by Duclaw. The brewery boasts that the beer is so good that you will exclaim it's name!

Sweet Baby Jesus! Cupcakes

Source: adapted from Martha Stewart's Cupcakes

1 and 1/2 cups cake flour
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
12 oz. Sweet Baby Jesus! chocolate peanut butter porter

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt, and set aside. In another bowl, beat together oil, vinegar, vanilla, and beer with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.

Salted Peanut Butter Icing
1/2 cup peanut butter
1 stick butter (room temperature)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)

2–3 cups powdered sugar

2–3 tablespoons milk

Beat together peanut butter, butter, vanilla, and salt until smooth with a mixer on medium speed. With mixer on low speed, add powdered sugar one cup at a time and milk one tablespoon at a time until desired consistency is reached. Add more milk or powdered sugar if needed. Beat until smooth and fluffy.

Marbled Pumpkin Cheesecake Tart

I love pumpkin. And I don't care that pumpkin-flavored everything starts showing up in August. My goal is to try as many pumpkin foods as I can until I make myself sick of it. I usually make this layered pumpkin-cream pie for dessert every Thanksgiving, but this year I wanted to try something different. When I saw a recipe for a beautiful marbled pumpkin cheesecake tart, I knew I had to make it. It looked like a lot of steps to make it, but it was easy and turned out great. It was very delicious, and the cream cheese swirl complemented the pumpkin nicely.

Marbled Pumpkin Cheesecake Tart
Source: slightly adapted from The Way the Cookie Crumbles

Crust
10 to 12 full graham cracker sheets

3 to 4 tablespoons butter (melted)
1/2 teaspoon cinnamon sugar

Cheesecake batter
4 oz. cream cheese (softened)
3 tablespoons sugar
pinch salt
1 large egg yolk

1/4 cup heavy cream

Pumpkin batter
1 large egg
1 large egg white
1 and 1/4 cups pumpkin purée
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 and 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup heavy cream

For the crust

Preheat the oven to 350 degrees.

Crush the graham crackers either using a food processor or put them in a large Ziploc bag and use a rolling pin or meat cleaver to crush them. 

Put the crumbs in a bowl (about 1 and 1/2 cups), add the cinnamon sugar and butter, and mix until combined.

Press the crumb mixture onto the bottom and up the sides of a 9-inch round (or equivalent size) tart pan.

Bake for 10 to 12 minutes, and cool on a wire rack.

For the cheesecake batter
Increase the oven temperature to 425 degrees.

Beat the cream cheese, sugar, and salt until creamy. 

Add the egg yolk and cream, and mix until smooth. Set aside.

For the pumpkin batter
Whisk the egg and egg white. Add pumpkin, sugars, salt, and spices, and mix until smooth.

Add the vanilla and cream, and mix until evenly combined.

Spread the pumpkin batter evenly over the cooled crust. 

Use a spoon to dollop the cheesecake batter over the pumpkin batter, and then run a knife through the cheesecake batter, dragging it into the pumpkin batter to create swirls.

Bake for 10 minutes and then reduce the oven temperature to 350 degrees and continue baking for about 30 to 40 minutes (until the center is slightly jiggly).

Cool on a wire rack completely or can be refrigerated overnight.

Chocolate Chile Cupcakes

My friend loves spicy foods. When we go out to eat, she will ask the chef to make her dishes extra spicy. For her birthday, I knew I had to incorporate spice into her cupcakes. I took a basic chocolate recipe and added cinnamon, cayenne pepper, and chipotle chile powder. I topped the cupcakes with a cinnamon chocolate icing. I have to admit I may have added a little too much cayenne pepper for my tastes, but they got rave reviews—even from my friends who do not like spicy foods. I topped my friend's cupcake with a red jalapeno from my garden, which she devoured as if it were a sprinkle.



Chocolate Chile Cupcakes
Source: Martha Stewart's Cupcakes

1 and 1/2 cups cake flour (I used all-purpose and subbed out three tablespoons for corn starch.)
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt

1/2 teaspoon cinnamon 

3 teaspoons ancho chile powder (use less to make it less spicy)

1/2 teaspoon cayenne pepper (use less to make it less spicy)

1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups water

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, salt, and spices, and set aside. In another bowl, beat together oil, vinegar, vanilla, and water with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.

Chocolate Cinnamon Icing

Source: adapted from Hershey

1 stick of butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

1 tablespoon cinnamon

Melt the butter, and stir in cocoa.

Add cinnamon, and alternately add powdered sugar and milk while beating.

If needed, add in more milk. Stir in vanilla. 

Greek Tortellini Pasta Salad

I threw together this Greek pasta salad with leftover ingredients I had from making a layered Greek hummus dip. It is a perfect side dish (or even main dish) when you are craving something Greek.

Greek Tortellini Pasta Salad
Source: Inspired by Kraft via Pinterest

1 package of cheese tortellini
1/3–1/2 cup Greek vinaigrette
1/2 cup crumbled feta cheese
1/2 large cucumber (chopped)
1/3 cup roasted red peppers (chopped)
1/3 cup kalamata olives (chopped)
1 teaspoon fresh oregano

Cook tortellini according to directions on package and drain.

Rinse tortellini with cold water. Drain and transfer to a large bowl.

Add feta, cucumber, peppers, olives, and dressing and toss to combine.

Sprinkle with oregano.

Keep leftovers refrigerated.

Black Forest Cake

Isn't this tiny cake adorable? It has three layers of chocolate cake filled with cherry pie filling and chocolate chip whipped cream and topped with more whipped cream, cherries, chocolate chips, and festive fall sprinkles. It was so delicious! The tart cherries paired well with the bitter chocolate cake and sweet whipped cream.

Chocolate Chip Whipped Cream

1 and 1/4 cups heavy whipping cream
1/8 cup powdered sugar
1/4 teaspoon pure vanilla extract
1/4 cup mini chocolate chips

Place bowl of electric mixer and whisk attachment in fridge for 30 minutes. Combine whipping cream, powdered sugar, and vanilla. Beat on low speed for 1 minute. Increase speed to high and whisk until stiff peaks form. Fold in chocolate chips.

Turkey Cheese Platter

Isn't this turkey cheese platter an adorable way to present cheeses for Thanksgiving? All it takes is a variety of cheeses, half of a pear, some olives (or whatever else you choose), and an imagination! I saw a similar idea on Pinterest and ran with it!

Goat Cheese and Lemon Pasta

I love the tang and earthiness of goat cheese. I think it pairs very well with veggies and pasta. This pasta recipe is light, creamy and tangy and easy to toss together on a busy weeknight. I paired it with crab cakes for an elegant weekend dinner.

Goat Cheese and Lemon Pasta
Source: adapted from Bon Appetit via Pinterest

1 pound pasta
2 cups of chopped sauteed vegetables (I used a red pepper and small zucchini.) 
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2.5 oz. soft fresh goat cheese
salt and pepper, to taste
1 to 2 tablespoons shredded parmesan cheese

Cook pasta in a large pot of boiling salted water according to instructions on package.
Reserve 1 cup of cooking water when draining pasta.
In a large bowl, combine olive oil, lemon peel, and goat cheese.
Add pasta, veggies, and 1/4 cup of reserved water at a time until desired consistency is reached.
Season pasta with salt and pepper to taste and add parmesan cheese. 

One-Bowl Vanilla Cupcakes

I've been hunting for my go-to perfect vanilla cupcake and have tried many recipes. This one is very easy and only dirties one bowl, which is a plus. However, they are inconsistent. The first time I made them, they yielded delicate and light cupcakes. The second time, they were not as tender. The last time I made them they were dry. Although these are not the perfect vanilla cupcakes, they are delicious. Maybe with some slight revisions they could become my go-to vanilla cupcake.

One-Bowl Vanilla Cupcakes

Source: Baker By Nature via Pinterest

3 cups cake flour (or all-purpose with 6 tablespoons replaced with cornstarch)

2 cups sugar

1 tablespoon baking powder

1 teaspoon salt

2 sticks butter (very soft but not melted)

1 tablespoon vanilla

4 large eggs (room temperature)

1 cup whole milk (room temperature)

Preheat oven to 350 degrees, and line a cupcake tin with 24 paper liners.

Whisk all of the dry ingredients together in a large bowl. 

Add the softened butter and vanilla and mix until the batter resembles a course meal. 

Add the eggs and beat until eggs are incorporated.

Add the milk and mix well.

Fill each cupcake liner about half-full, and bake for 18 to ­20 minutes. 

Cool completely before frosting.

Dijon-Crusted Salmon

My neighbor goes salmon fishing each year, and he was kind enough to share some salmon with us. Some people are iffy with salmon because it has a stronger flavor than other fish. I like most fish, but salmon is one of my favorites. I decided to coat the salmon in a garlicky dijon mustard glaze then top with a garlic-herb panko bread crumb topping. I then baked it for about 12 minutes until it was cooked throughout and the topping was crispy. The bold flavor complemented the dense and delicious salmon.








Dijon-Crusted Salmon

4 salmon filets
1/4 cup dijon mustard
3 cloves garlic (chopped finely)
1/2 panko bread crumbs
2 tablespoons butter (melted)
1 tablespoon parmesan cheese
1/4 teaspoon rosemary
1/4 tablespoon thyme
salt and pepper

Preheat oven to 400 degrees.
Place salmon skin side down on a lightly greased baking pan.
In a small bowl, mix together dijon mustard and half of the garlic.
Brush the mustard mixture on top of salmon.
In another bowl, mix together the remaining garlic, panko bread crumbs, butter, parmesan cheese, herbs, salt, and pepper.
Press mixture on top of each piece of salmon.
Bake for 12 minutes until topping is crispy.

Scalloped Potatoes

Growing up, we always ate scalloped potatoes from the box. I'm not going to lie, I loved those cheesy, salty orange potatoes. I've had homemade versions, but they did not stand up to the box. I found them oily and grainy, and the cheese always seemed to separate. After we gave up most processed foods, I had no choice but to make my own. And I'm glad I did. These were creamy and cheesy, and the sauce did not get oily nor did it separate. So I've been converted and will never eat those orange scalloped potatoes from the box again.

Scalloped Potatoes
Source: inspired by Southern Food.com via Pinterest

4 cups thinly sliced potatoes
3 tablespoons flour
3 tablespoons butter
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
salt, pepper, paprika (to taste)
2 cups milk (I used skim.)
1 and 1/2 cups shredded cheese

Preheat oven to 375 degrees.
Spray a baking pan with nonstick cooking spray.
In a pan, melt butter over medium heat and whisk in flour.
Whisk in milk, and turn down heat to low.
Add ground mustard, cayenne pepper, salt, pepper, and paprika.
Cook on low, stirring until sauce has thickened.
Remove from heat and stir in 1 cup cheese.
Arrange potatoes in a layer on the bottom of the baking pan.
Top with sauce and cheese.
Repeat with the rest of the layers.
Sprinkle top with remaining cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15 minutes.

Easy Danish

Raspberry Danish with Vanilla Glaze

Since I have found the recipe for this danish, I have made it several times, each time subbing different fillings. I love how versatile and simple this recipe is. You can whip one up in less than an hour. In one, I used pumpkin puree blended with cream cheese to make a pumpkin cream danish. I drizzled a cinnamon glaze over the top. Another time, I used raspberry pie filling and topped it with a vanilla glaze. Both were delicious. 

Easy Danish
Source: Adapted from Center Cut Cook

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet (If you use regular crescent rolls, pinch the seams together.)
1 (8 oz.) package cream cheese (softened)
2 tablespoons sugar
1 tablespoon vanilla
1/2 cup to 3/4 cup filling (I used pumpkin puree in one and raspberry pie filling in another.) 

Pumpkin Cream Danish

Preheat oven to 375 degrees.
Spray a large rimmed baking sheet with non-stick cooking spray.
With a hand mixer, beat together cream cheese, sugar, and vanilla until smooth. (If making the pumpkin, fold in the pumpkin puree.)
Unroll the dough sheet onto the baking sheet.
Using scissors, make about 2-inch long cuts about 1 inch apart on each side of the dough. 
Spread the cream cheese layer down the middle of the dough.
If making the raspberry, spread the raspberry pie filling on top of the cream cheese. 
To give the dough a braided look: Starting at one end, fold the strips over the filling on an angle alternating from one side to the other.
Bake for 15–20 minutes until the danish is golden brown.
Let cool and top with glaze if desired.

Cinnamon Glaze
1 cup powdered sugar
3 tablespoons milk
1 teaspoon cinnamon

Whisk together all ingredients and drizzle over danish.

Vanilla Glaze
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Whisk together all ingredients and drizzle over danish.

Beer Turkey & Sausage Chili

Even though it's supposed to be spring, it doesn't feel like it in the Northeast. It's cold! The sun has been shining, but it's been so windy and cold. To warm us up, I decided to make chili. I didn't have ground beef, but I did have sausage and turkey. The sausage made it rich, while the turkey mellowed its richness. I also added a leftover beer we had in the fridge from the previous night. It was a Saranac Legacy IPA, and it lended a hoppy aroma to the chili. It was the perfect way to warm up on a chilly spring day.

Beer Turkey & Sausage Chili
adapted from Hanover

1/2 pound sausage (casings removed)

1 pound ground turkey

1 green bell pepper (seeded and chopped)

1 bottle (12 oz.) beer (I used an IPA, but a lager, porter, or stout would also work.)

1 large can (40 oz.) light red kidney beans (drained and rinsed)

1 large can (29 oz.) tomato sauce

1 small can (15 oz.) fire-roasted tomatoes

1 small can (15 oz.) diced tomatoes with chipotle peppers 

1 small can (15 oz.) black beans (drained and rinsed)

1 tablespoon minced garlic

2 tablespoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

shredded cheese, sour cream, and tortilla strips for garnish (optional).

Brown sausage in a large skillet, drain fat, and add to a crock pot. Brown turkey in sausage drippings, drain, and add to crock pot. Add beer, pepper, tomatoes, beans, spices, and sauce, and mix well. Cover and cook on low for 6 to 7 hours. Serve with shredded cheese, sour cream, and tortilla strips, if desired.

Chocolate Peep Cupcakes

I made these for my cousin's birthday, which just so happens to be close to Easter. She asked for chocolate cupcakes, which was a surprise since she loves vanilla. I decided to make her triple chocolate cupcakes, but I instead filled them with whipped white chocolate ganache. I then decorated them with a festive Peep and some sprinkles.

Whipped White Chocolate Ganache
Source: Adapted from Smitten Kitchen

1/2 cup white chocolate chips
1/3 cup heavy cream
1/2 tablespoon butter

Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot. Pour hot cream over the white chocolate chips and let sit for one minute. Add the butter and stir until silky and smooth. Cool completely. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.

Cranberry Danish

The last time I made a danish I was in culinary school. We made laminate dough, also known as puff pastry, which is filled with butter and folded, rolled out, and rested until it yields the perfect dough. It is heavenly but a lot of work. When I saw a recipe that used Pillsbury Crescent rolls as the dough, I knew I had to try it. Come on, who doesn't like crescent rolls? The original recipe called for cherries and cream cheese, but I decided to make cranberry cream cheese. You can top it with a simple glaze or leave it plain. This recipe was simple and delicious and a winner with guests.

Cranberry Danish
Source: Adapted from Center Cut Cook

1 tube Pillsbury Crescent Recipe Creations Seamless Dough Sheet (If you use regular crescent rolls, pinch the seams together.)
1 (8 oz.) package cream cheese (softened)
2 tablespoons sugar
1 tablespoon vanilla
1/2 cup to 3/4 cup filling (I used whole berry cranberry jelly.) 


Preheat oven to 375 degrees.
Spray a large rimmed baking sheet with non-stick cooking spray.
With a hand mixer, beat together cream cheese, sugar, and vanilla until smooth.
Unroll the dough sheet onto the baking sheet.
Using scissors, make about 2-inch long cuts about 1 inch apart on each side of the dough. 
Spread the cream cheese down the middle of the dough.
Spread the cranberry filling on top of the cream cheese. 
To give the dough a braided look: Starting at one end, fold the strips over the filling on an angle alternating from one side to the other.
Bake for 15–20 minutes until the danish is golden brown.
Let cool and top with glaze if desired.

Simple Glaze
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Whisk together all ingredients and drizzle over danish.

Mermaid Cake

I used to make cakes all the time. But they are stressful to make. Between baking, leveling, smoothing, and decorating, they take a lot of time and a lot can go awry. Now I mostly focus on cupcakes. Every one in a while, however, someone will request cake. Sometimes I oblige. This time, my little cousin requested a mermaid cake (a simple vanilla cake with vanilla buttercream). I decided to keep it simple and focus on the tail of the mermaid and surround her with blue water and star fish. 

Chocolate Cupcakes with Chocolate Chip Cookie Dough Icing

Who doesn't like cookie dough? Well, me actually! I'm not one to dig into raw cookie dough before it's baked. Now once a cookie is baked, watch out! I had a request for chocolate cupcakes and decided to see what all the hype was about and try the chocolate chip cookie dough icing. And guess what? I really enjoyed this icing. It was delicious on its own and tasted similar to cookie dough. So am I raw cookie dough convert? Probably not, but I love this icing and you will too!

Chocolate Chip Cookie Dough Icing
Adapted slightly from Annie's Eats

2 sticks butter (room temperature)
1/2 cup brown sugar (packed)
2 and 1/3 cups powdered sugar
2/3 cup flour
1/2 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla extract
1 cup mini chocolate chips

With a stand mixer, beat together butter and brown sugar until light and creamy. Beat in powdered sugar, flour, salt, milk, and vanilla extract until smooth. Add more or less powdered sugar and milk until desired consistency is reached. Stir in chocolate chips.