Erin Stockwell
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Every Christmas I end up with bite sized candy.  Either from stockings, co-workers, or cookie plates, they seem to multiply overnight.  We can never eat it all, and it seems like a waste to throw all that candy away.

I remember one Halloween, we made blondies with candy bars in them with Katy and Anthony.  With that in mind, I decided to create a Holiday Candy Blondie.  Because I had Butterfinger Bells, I couldn’t help but add peanut butter into the mix.  I also put in  chocolate chips to make them extra chocolatey.  After they baked, I melted some peanut butter and drizzled it over the blondies.  I think a little vanilla ice cream on top would make them even better, if that’s possible!

Holiday Candy Peanut Butter Blondies
Adapted from Yum Sugar
Makes a 13×9  glass pan

Ingredients
3/4 cup of unsalted butter, room temperature
1 cup peanut butter
1 1/2 cups brown sugar
1/2 cup white sugar
4 eggs
4 teaspoons vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups chopped candy bars (I used butterfinger bells, Kit Kat, and Green and Black’s chocolate)
1/2 cups chocolate chips

Directions:
Preheat oven to 350F.  Butter and flour a 13×9 glass pan.  In medium sized mixing bowl sift together flour, baking powder, and salt.  In large mixing bowl, beat butter until light in color.  Add peanut butter and beat until mixed, scraping bowl as needed.  Beat in eggs one at a time.  Add vanilla.  Add in dry ingredients and beat until combined.  Stir in candy and chocolate chips.  Pour batter into pan (it will be thick) and spread it with a spatula.  Bake in the oven for 40-50 minutes or until a toothpick comes out clean.  Once cool, melt peanut butter and drizzle over bars.

It’s been nearly a month since I last posted.  Since life has been more than hectic, there has been zero time for kitchen time which means little time for recipe writing as well.  However, I did make this delicious and decadent pie for Thanksgiving and as my mother-in-law, Julie said, “it’s a chocolate lover’s dream.”  I hope you make it soon!  The pie is simple enough to make but looks and tastes like you slaved for hours!  You could even make it for yourself, watch Love Actually, and pass out on the couch from the sugar… or is that just my plan?

Did you make anything tasty for Thanksgiving? Any baking plans for the upcoming holidays?

Chocolate Peanut Butter Pie
Inspired by Martha Stewart

Ingredients
3 1/4 cups heavy whipping cream
1 1/4 cups semi sweet chocolate chips
1/3 cup peanut butter (I used Jiff)
1 tablespoon honey
1 teaspoon vanilla extract

Directions:
Make pie crust (recipe below) and let cool.  Once cool, combine chocolate, peanut butter, and honey in a medium mixing bowl.  Heat heavy whipping cream in microwave until hot but not boiling, about 2-3 minutes.  Pour hot cream over chocolate chip mixture and let it sit for five minutes.  You will want stir it so badly, but resist the temptation because you don’t want a chunky ganache!  Walk away and leave a timer for five minutes!  After the longest five minutes of your life whisk together ingredients until smooth.  Add vanilla and stir until combined.  Pour mixture into cooled crust saving about 1/2-3/4 cup of ganache for garnish.  Place in the refrigerator and let cool for at least two hours.

Chocolate Chip Pie Crust
Recipe slightly adapted from Serious Eats

Ingredients
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter at room temperature
1 egg
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi sweet chocolate chips

Directions:
Preheat oven to 350F.  In a small mixing bowl whisk together flour, baking soda, and salt.  In large mixing bowl beat butter and sugars until light and fluffy.  Add egg and vanilla and beat until combined.  Slowly add flour to mixture until combined.  Add chocolate chips and mix them in by hand using a spoon or spatula.  Press into bottom of cake pan and poke holes in dough with a fork.  This will keep the dough from rising too much when baked.  bake in the preheated oven for 10-12 minutes or until edges are golden brown.  If dough is rising too much, re-poke holes in crust with a fork.  Let cool completely.  You will have extra cookie dough.  You can save it in the freezer and use for regular chocolate chip cookies.  You can also use the extra to make mini cookies to garnish your pie.  I drizzled remaining ganache and melted peanut butter on the cookies before placing them on the pie.

Once cool, pour in ganache and chill in refrigerator.

Whipped Cream
Ingredients
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla.

Directions:
I must warn you that I hand whip my whipped cream.  Smitten Kitchen suggested this to ensure you don’t over whip your cream.  You’ll work up a sweat but your whipped cream will be light and heavenly.  In a medium mixing bowl, combine all ingredients.  With a balloon whisk, if you have one, whip the heck out of it until whipped cream is is thick and not too stiff peaks are formed.

Once pie has chilled for at least two hours spread whipped cream on top of the pie and garnish with remaining ganache and chocolate chip cookies.

Take a bit and enjoy the chocolate-peanut butter deliciousness!

I don’t know about you, but there are some weekend mornings when I crave going to a bakery and ordering a chocolate croissant or an apple turn over, but the allure of relaxing on the couch in my pajamas wins out.  When this happens I want something quick and delicious that will make me forget the bakery and return to relaxing on the couch even faster.

These cinnamon and sugar croissants are perfect for a lazy morning or even a nice brunch- simple and delicious.

Cinnamon and Sugar Croissants
Ingredients
One tube of pre-made croissants
1/8 cup sugar
1 1/2 teaspoons cinnamon
2 tablespoon unsalted butter, room temperature

Brown Sugar Glaze
Ingredients
1 cup confectioners’ sugar
1 heaping tablespoon brown sugar
1/8 teaspoon cinnamon
1/4 teaspoon vanilla extract
1/2-2 teaspoons milk

Directions:
Preheat oven according to manufacturer’s instructions. Mix sugar and cinnamon.  Unroll croissants.  Spread a light layer of butter on each croissant.  Sprinkle cinnamon and sugar mixture on croissants.  Roll croissants and place on baking sheet.  Cook croissants according to manufacturer’s instructions.   While croissants are baking, whisk together the glaze.  Combine all ingredients in a bowl minus the milk.  Slowly add milk until the glaze is a spreadable consistency.  When done, let cool for five minutes.  Drizzle glaze on top of croissants and serve.

I must apologize for my lack of writing lately.  With work and coaching beginning, I haven’t had much free time.  And the free time I do have, I often pass out on the couch at 7:30 and waste it catching some z’s.  Weeks ago I promised a pumpkin doughnut post, but the only time I’ve spent on the computer the last two weeks is when I’m entering grades or taking online coaching classes.

Without further ado, here’s the recipe from these delicious pumpkin doughnuts I made.  Although I tweaked a few things, I can’t say the recipe is mine… I borrowed it from Annie’s Eats.  I hope you enjoy them as much as we did!  They are the perfect treat to welcome Fall, which finally seems to be making its way to AZ!

Pumpkin Spice Doughnuts
Makes about 2 dozen 2inch doughnuts and doughnut holes
Ingredients

3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree
Canola oil or peanut oil, for frying

Brown Sugar Glaze
2 tablespoons brown sugar
¼ teaspoon cinnamon
1 teaspoon vanilla extract
1 cup confectioners’ sugar
2-3 tablespoons milk

Cinnamon and Sugar mix
½ cup sugar
2 teaspoons cinnamon
¼ teaspoon ground nutmeg

Directions:
To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.  (I let dough sit over night so they would be ready for breakfast the next morning)

On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.  Place cut doughnuts on a parchment lined baking sheet until ready to fry.

Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.

To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.

To make the glaze, combine the powdered sugar, brown sugar, vanilla, and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.

I must admit that I don’t often crave scones.  Most of the time, if you buy one at a coffee shop, they are dry and tasteless.  The only scones I have ever pined after are the ones we made in culinary school.  Fresh out of the oven they were soft and chewy and not at all dry.

Saturday I woke up ready to bake.  I thought I might make pumpkin doughnuts (it is October after all) but I didn’t want to wait three hours for the dough to chill.  When it comes to breakfast food I hate waiting too long to eat! Luckily these scones are quick and simple!

They’re like eating chocolate chip cookies mixed with warm biscuits… delicious!  I hope you enjoy them too!

Chocolate Chip Cookie Biscuits
makes 8-10 scones

Ingredients
2 cups all purpose flour
1/4 cup sugar
1 tablespoon brown sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, chilled and cubed
1/2 cup semisweet chocolate chips
1/3 cup dark chocolate chunks
1 teaspoon vanilla extract
1/4  teaspoon almond extract
2/3 cups buttermilk
1 egg

Directions:
Preheat oven to 400F. Line cookie sheet with parchment paper.  Combine all dry ingredients in a medium mixing bowl.  Using a pastry blender or two knives, cut butter into dry mixture (work quickly so the butter doesn’t begin to melt).  Stir in chocolate.  Combine butter milk, almond extract, and vanilla extract in measuring cup.   Slowly add wet ingredients to dry ingredients just until dough comes together.  If dough is too dry, add a little milk at a time but be careful not to over stir.  Pour out onto a lightly floured surface and kneed dough 4-5 times.  Shape dough into a rectangle about 1 1/2 inches thick.  Cut the dough in half and then cut into triangles.  Place on parchment line cookie sheet, making sure the scones aren’t touching.  You may need to bake in two rounds.  Beat the egg in a small bowl.  Brush the egg over the scones and sprinkle with sugar.  Be careful not to brush too much egg on top!  Bake for 15-20 minutes until scones are golden brown and when a toothpick inserted in the middle of a scone it comes out clean.

Sometimes the only thing that gets me through the workday is knowing that I will come home, turn on Brett Dennen, and cook. While I chop onions and mince garlic, I bolt out songs as loud as I can and dance in front of my cutting board. It may seem odd, but in these moments, the day I had vanishes and only me, Brett Dennen, and my kitchen remain. It’s liberating. I suggest trying it sometime.  You’d be amazed how something so simple can change your perception of an entire work day.

It seems as fall break gets closer and closer, the weeks become drawn out and never ending.  I often find myself day dreaming about the summer and fun moments I hope to relive next summer –  Like going to True Food Kitchen where I shared the most delicious dinner with Heather and her childhood friend Lauren.  One of the few dishes we split was a steaming casserole made with spaghetti squash.  I’ve wanted to recreate it for sometime and felt the drive to do so this week (thanks to Mr. Dennen).

The only problem was that I was overly excited about the many varieties of squash Sprouts had to offer me, and it wasn’t until I was chopping up ingredients for the casserole that I realized I had bough butternut squash instead.  Since I had the majority of the ingredients already cut and ready to go, I thought, “what the heck” and just went with it.

I’m glad I did!  This casserole might be the best kind of comfort food with its sweet squash taste, garlic-y undertones, and melted parmesan and mozzarella cheese on top.  I could go on, but the left overs are sitting in the fridge for lunches tomorrow, and I might be tempted to eat it all without a second thought.

Perhaps one day Brett Dennen will make this casserole and he’ll do a slow dance while savoring his creation…wouldn’t that be mind boggling?

Butternut Squash Casserole

Ingredients

I medium butternut squash
1 medium onion, chopped
1 large zucchini, chopped
3 cloves  garlic, minced
2 medium tomatoes, chopped
1/4-1/2 teaspoon red pepper flakes (depends on how spicy you like it)
1 teaspoon oregano
1/2 teaspoon onion powder
salt and pepper to taste
One jar marinara sauce
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese

Directions:
Preheat oven to 400F.  Cut butternut squash in half and poke a few holes in it using a fork.  Place on a microwave safe plate and pour 1/4 cup over squash.  Cook squash in microwave for 7-10 until it is soft.  While squash is cooking, saute onions, zucchini, garlic, red pepper flakes, oregano, onion powder, salt, and pepper in a skillet until vegetables are soft but not mushy.  Add in tomatoes and cook until hot. Once squash is cooked, use a fork to scrape out the insides and place in an 8×8 glass pan or casserole dish.  Pour sauteed vegetables into casserole dish and mix with squash.  Spread mixture evenly across the dish.  Top with marinara sauce.  If you don’t want to use the whole jar, that is okay!  Just add as much as you’d like!  Top with mozzarella and parmesan cheeses.  Cook in oven until the cheese is melted and slightly brown.  Let stand for five minutes before cutting and serving.  Garnish with fresh basil.

Image of Brett Dennen from Each Note Secure

It seems like every blog I follow has been whispering about the change of seasons.  It must be contagious because all I want to do is make pumpkin pie, sip hot tea, and snuggle under too many blankets.  Too bad it’s still in the 100s here.  I can still pretend that the seasons are changing and there’s a blustering wind at my door, right?  I made these pumpkin waffles for dinner this week to welcome the new season that is slowly making its way to us.  Maybe the delicious smell will convince Fall to join us for a bit?

Pumpkin Waffles
adapted from Country Living
Makes about 8 waffles

Ingredients
2 cups  all purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon fresh ground nutmeg
1/4 teaspoon cloves
4 eggs
2 cups buttermilk
1 cup canned pumpkin
1 1/2 teaspoons vanilla extract
1/4 cup (half a stick) butter, melted

Directions:
Preheat oven to 250F and place a wire cooling rack in middle rack of the oven.

Preheat waffle iron.  Whisk together dry ingredients.  In a separate bowl, combing all wet ingredients.  Slowly fold dry ingredients into wet ingredients and mix just until combined.

Generously coat waffle iron with vegetable oil.  Cook waffles according to manufacturer’s directions.

Place waffles in oven on wire rack to keep warm while you cook the rest of your waffles.

Serve with a sprinkle of cinnamon and powdered sugar and drizzle with hot maple syrup and homemade whipped cream.

Whipped Cream

Ingredients

1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Directions:
combine all ingredients in a bowl.  Whisk ingredients until it thickens to your liking.  I find that I always over-whip my cream if I use my standing mixer because I forget about it.  It is nearly impossible to over-whip your cream when hand whipping, which is why I slave over the bowl whisking feverishly!  It makes a difference, I promise!