December 11, 2017

Dark Chocolate Peanut Butter Brownies


5.3 oz bar (70%) semisweet chocolate, chopped
1/4 cup cocoa
6 tablespoons butter
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup bittersweet chips
1/2 cup peanut butter chips

for the topping:
2/3 cup creamy peanut butter
handful bittersweet chips


Preheat oven to 350 degrees Fahrenheit. Spray with baking spray or grease and flour one 8x8 inch baking pan. Set aside

In a saucepan, melt the butter, cocoa, and chocolate together over low heat. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside.

In a small bowl, stir together flour, salt, malted milk powder and baking powder. Set aside

In a separate bowl, beat together the sugar, sugar, eggs, and vanilla until smooth. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Fold in chips. Pour into prepared pan.

Heat peanut butter over low heat until melted, stirring occasionally. Pour over brownies and smooth to cover. Sprinkle with chips.

Bake 30 minutes or until a toothpick inserted into the center comes out clean or with one or two crumbs. Cool completely in pan, on a wire rack. Cut into 9 or 12 squares. They are a little messy thanks to the peanut butter topping so if you are transporting them, don't stack them.

Note: I did not try this using natural peanut butter. If you do, do at your own risk :)
My thoughts:
I wouldn't say I have a love-hate relationship with peanut butter, it is more of a love-indifference relationship. I like peanut butter but sometimes months, even a year can go by without me thinking of it at all, much less eating it. I wouldn't turn down a peanut butter oatmeal cookie but it wouldn't occur to me to make them myself or to eat a peanut butter sandwich. Then suddenly, a switch goes off and I find myself wanting a peanut butter open-faced sandwich (I do not like peanut butter and jelly ever) on my favorite sliced brioche, eat peanut butter on apple slices and spreading peanut butter on marshmallows. Only the tops of the full-sized ones; I'm not a monster. For some reason, the latter half of 2017 has been a peanut butter season and I've been buying jars at a somewhat alarming rate. It was during such madness that I made these brownies so I could finish the jar and start a new one (much like Ramona Quimby, I think the first spoonful out of a new jar tastes the best). Luckily they turned out well. It has a dark chocolate flavor and lots of peanut butter thanks to the chips and the smear of peanut butter on top. It is as if Reese's Cups were as tasty as they used to be and married a brownie. Yum.

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December 08, 2017

Ginger Spiced Cranberry-Apple Butter


8 cups peeeled, diced (I used Jonagold) apples (about 10-12 medium apples)
12 oz fresh cranberries
1 large cinnamon stick
3/4 cup water or apple cider
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup dark brown sugar
1 2-inch knob fresh ginger


Place all ingredients in a large heavy-bottomed pot (I used a 5-quart cast-iron enameled braiser). Cover and bring to a boil. Reduce heat and simmer, stirring occasionally and uncovered, until the apples are very tender and falling apart.

Remove and discard the ginger and cinnamon stick. The ginger should be easy to find because unlike the apples, it should still be firm. Blend, using an immersion blender or in batches in a regular blender until very smooth, carefully as the apple mixture will be very hot and sticky. If the mixture is not at apple butter consistency, return to heat and simmer, stirring frequently, until it reaches the proper thickness.

When it is proper thickness, pour into clean, sterlized jars and cool completely and refrigerate up to 3 weeks or ladle when warm into prepared jars leaving 1/4 inch headspace and process in a hot water canner for 10 minutes.

Yield: about 5 8-oz jars

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is an Amazon list of my favorite products for canning, including the Blue Book. (I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites to help off-set the cost associated with running this blog.)

My thoughts:
I've made a few batches of apple butter over the years but only in the slow cooker, not the stove top. We like to go to the Berkeley Springs Apple Butter Festival where they make the apple butter in the town square over a wood fire (although we normally buy it from the cheaper place around the corner that makes in over a wood fire in a parking lot-- not as picturesque but a buck's a buck and I figure they can use the business) but we didn't make the trip this year. I almost didn't make apple butter this year either but Matt bought like a bushel of apples last month to take a to an event and we ended up with a ton of apples leftover. They've been sitting in cold storage (aka my enclosed, uninsulated porch) until today when I thought I'd finally make something with them.

Since it is now December and I am over the whole faking I am excited about fall thing, I thought I'd make a slightly more festive and seasonally appropriate apple butter by adding a ton of spices and cranberries. This takes it right into winter, right? I'm planning to give these out to friends and family right now so I didn't bother canning them but if you want to give them out as gifts (and you should! only fools wouldn't love a jar of this sweet-tart spicy goodness) please can it to make it shelf-stable. Don't give the gift of botulisum this Christmas (or Hanukkah!). The cran-apple butter is just as creamy as the regular but with just a hint of tartness from the cranberries that really takes it to the next level.

Try using the apple butter in one of these recipes.
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December 06, 2017

Chocolate & Peanut Butter Chip Rice Krispies Chocolate Cookies

1 cup flour
1/3 cup cocoa
1/2 cup butter, at room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1teaspoon baking powder
1/3 cup bittersweet (60% cocoa) chocolate chips
1/2 cup peanut butter chips
2/3 cup puffed rice cereal (Rice Krispies)

Preheat the oven to 350. Line 2 cookie sheets with parchment paper. Set aside.

In a medium-sized bowl combine flour, cocoa, salt, and baking powder. Set aside.

In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips, peanut butter chips and puffed rice, distributing them evenly.

Form cookies by dropping 1 tablespoon of dough on the sheet two inches apart. Bake for exactly 12 minutes; the cookies will look slightly shiny and soft, but the bottoms should be lightly browned and crisp. Remove gently slide the cookies still on the parchment to a wire rack to cool for 2 minutes or until set. Remove the parchment and continue to cool the cookies on the wire rack until fully cooled.

Yield: about 1 1/2 dozen fairly large cookies (I used this cookie scoop)

My thoughts:
I've been a cookie making kick lately and I've been trying to mix up what kinds I make. Peanut butter chips are back in stores again thanks to the holiday baking season so I've been stocking up. I don't know why they aren't available in all stores all year long! The same with the bittersweet chips, they are tricky to find off season too.

Anyway, I thought I'd make the classic peanut butter/chocolate combo with a twist: Rice Krispies. I've made cookies with cereal before so I know it could be good but I wasn't sure if Rice Krispies stand out enough. It turns out that they did, they added a bit of a crunch and malty-rice flavor to the cookie that was a fun change.

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December 04, 2017

Chicken Cordon Bleu Baked Frittata

2  cups cubed, cooked chicken
4 oz fresh spinach
1/4 cup chopped onion
3 cloves garlic, minced
1/3 cup finely shredded Gruyère
1/4 cup milk
10 eggs
3 oz thin sliced lean serrano ham, cut into 1/4-inch wide strips
freshly ground black pepper
olive oil


Preheat oven to 350.

Saute the onion and garlic until the onion is soft. Add the spinach and chicken and cook until the spinach is wilted.

In a medium bowl, beat together the eggs, milk, cheese salt, and pepper until fluffy*. Fold in the , vegetables/chicken mixture and ham.

Oil an 8x8-inch baking dish. Pour the mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.

*I love my egg beater for this task.

My thoughts:
I am so happy I discovered baked frittatas a few years back. I had been making frittatas the old fashioned way by starting them on the stove top but this way so much easier! It is sort of like strata but there no layers. Anyway, they are super easy and when you make them in an 8x8 inch baking dish they are the perfect size for dinner with leftovers (they reheat remarkably well in the microwave or oven)--so many baked egg dishes assume you are serving a huge crowd! 

For this baked frittata, I used some leftover cooked chicken (even better it, it was leftover Costco rotisserie chicken I had froze so bonus points for using up leftovers), some Gruyère and serrano ham (thanks Aldi for carrying this stuff on the regular and cheap*!) for a sort of riff on chicken cordon bleu but without the frying and some spinach tossed in so I got some veggies in. Super easy, super satisfy and best of all, super tasty. The cheese and serrano ham add a ton of flavor that really makes the dish. Serve it with a light vegetable dish or just with some crusty bread. 

*Insert shameless plug for my Aldi fan blog for which I do totally for free and with no involvement by Aldi here.

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December 01, 2017

Honey Roasted Peanut Chocolate Chip Cookie Squares

1 1/3 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter, at room temperature
1 egg, at room temperature
2 teaspoons vanilla
1/4 cup sugar
3/4 cup dark brown sugar
1 1/3 cup bittersweet chips (60% cocoa) or semi-sweet chips
2/3 cup honey roasted peanuts


Preheat the oven to 350. Grease and flour one 8x8 pan.

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

In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Fold in the chocolate chips and peanuts, distributing them evenly.

Press the dough into the prepared pan in an even layer, taking care to touch all sides of the pan.

Bake 25-30 minutes or until the edges golden brown and only 1-2 crumbs comes out on a toothpick inserted in the middle of the pan.

Cool completely on a wire rack. Cut into 24 squares.

My thoughts:
I normally don't buy honey roasted peanuts (or any nuts at all to be honest) but I bought some to make the Halloween Chex Mix with so I've been snacking on them. I found they were even better if I mixed them with dark chocolate chips (so obvious! peanut butter and chocolate is classic) but eating bowls of chips and nuts seemed a little unseemly somehow. So I thought I'd make them more acceptable (and shareable!) by turning the combo into cookies. I've made a lot of drop cookies this year and a few spritz so I thought I'd make bar cookies instead. Nice, thick, chocolate-y cookies.

I used all dark brown sugar to give it a bit of a chewy texture which I love. The chocolate is awesome of course and keeps the whole cookie from being too sweet despite the sweetened nuts. The nuts add a nice toasty note and a touch of honey flavor. 

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November 29, 2017

Spicy Cheddar Crackers

4 tablespoons butter, at room temperature
8 oz brick sharp cheddar, shredded
1 cup flour
1 teaspoon cayenne pepper
2 tablespoons water
pinch salt


Preheat oven to 375.

In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together all ingredients until a thick dough forms.

Fill the cookie press fitted with a disk of your choice (I used the leaf from the fall disc set and the sunflower that came with the cookie press) with the dough.

Press dough 1 1/2 inch apart onto ungreased, unlined nonstick baking sheets. Bake 8-12 minutes or until set. Cool on cookie sheet 2 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container up to 2 weeks.

Yield: around 2 dozen crackers (this recipe can be easily doubled)

Note: if you do not have a cookie press. Roll the dough into small (1/2 inch) balls and flatten with a fork.

My thoughts:
As I've mentioned before, I didn't grow up using a cookie press or making spritz cookies so when I got one I did some experimenting. It turns out that you can use it to make more than just cookie! I came up with this cheddar cracker recipe (think Cheese Nips or Better Cheddars but spicy) that was not only super easy, made a good amount of crackers. They were great served with soup or eaten out of hand. So when you are making cookies this holiday season, take a break and make a batch of crackers instead. They make a great gift for those who love savory over sweet!

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November 27, 2017

Spiced Acorn Squash Pulled Pork Sliders

2 1/4 lb boneless pork roast
1 onion, cut into half-moon slices
4 cloves garlic
1 cup roasted acorn squash pulp (from 1 acorn squash)
1/4 cup unfiltered apple cider vinegar
1/2 teaspoon ground chipotle
1/2 teaspoon ground cardamon (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon thyme
1/2 teaspoon allspice
freshly ground black pepper

to serve:
brioche slider rolls

Pour everything into a four or two quart slow cooker. Cook on low 8-10 hours. Remove the meat to a cutting board and shred it. Set aside. Mash the contents of the slow cooker until fairly smooth. Return the pork to the slow cooker. Toss to evenly distribute the sauce. Serve on rolls.

My thoughts:
No matter how many slow cooker recipes I create (and I have created a ton! I wrote a cookbook with 300 recipes for the slow cooker and this is my 119th on Coconut & Lime!!) I always seem to come back to pulled pork. While I love it made the old-fashioned way--smoked, preferably by people who are not me, in the South--it is one of the most consistently good things you can make in the slow cooker. The meat is always tender, it is always flavorful and it is nearly (or totally, I've never had it happen) impossible to overcook. Since I'm making it in the slow cooker anyway, I've used this as an excuse to do some odd things to pulled pork. I'm talking cooking it with apples, with leftover cranberry sauce, with pumpkin and jerk seasoning, fresh blueberries, and even tart rhubarb. So it was inevitable I guess that eventually, I'd get around to making it with acorn squash.

I have a love-hate relationship with acorn squash. On one hand--yay local produce in the late fall! On the other--acorn squash is kind of boring. I guess it isn't its own fault, tomatoes and other summer vegetables are so much more attractive. Still, I sometimes struggle to include as often as I feel like I should. That's the beauty of this recipe. You get all of the benefits of squash (vitamins!) but while it adds some depth to the flavor of the pulled pork, it isn't the star of the show. It also creates a natural, thick sauce which is awesome and eliminates any need to make, buy or steal barbecue or chili sauce.

Note: I made this with ingredients I bought at Aldi. If you'd like to see an "Aldi-fied" version that lists exactly which Aldi products I used, click here to view it on my new Aldi fan site.

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