Knead to Cook

Food & fitness obsessed girl.

Chocolate Peanut Butter Dream Cake.

by Filed Under: Cakes, Valentine's Day, Vegetarian 4 Comments

Got milk?  You’ll need it!  I’ve had & made this recipe for about 15 years now.  I always seem to break it out for special birthday celebrations.  Tomorrow is my sweet neighbor Ellie’s 5th birthday.  I couldn’t resist making this, especially when she told me that she loves Reese’s Peanut Butter Cups!  Hopefully her & her sweet family enjoy this with a huge glass of very cold milk tomorrow 🙂

Ingredients:

1 box of devil’s food cake
3 eggs
1 c of buttermilk
1/2 c of vegetable oil
3 c of chopped up Reese’s Peanut Butter Cups (divided 2 c/1 c)
8 oz of dark chocolate, chopped
1 c of heavy cream
3/4 c of peanut butter (smooth)

Directions:

Preheat the oven to 350.  Spray two round 9 inch cake pans with non stick spray (I also lined the bottom of my pans with wax paper if you care to do that as well).

In your stand mixer with the paddle attached, mix the cake mix, eggs, buttermilk and oil for 1 minute.  The increase the speed to med/high for 2 minutes.  Fold in 2 c of the chopped peanut butter cups by hand.  Pour 1/2 of the batter into one pan and then repeat with the second pan.  Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Let the cakes cool completely before removing.

In the meantime, chop up your chocolate bar or chips (whatever you’re using) and set aside in a bowl.  In a small sauce pan heat the heavy cream until it starts to boil.  Remove from the heat and pour over the chopped chocolate. Whisk until it is completely melted.

Add the peanut butter to a bowl and microwave for 1 minute.  Set aside.  Add your first cake layer to your decorative dish.  Pour the peanut butter over the top of the first cake (layer in between). Then place the second cake over top.  At this point you will pour the melted chocolate over top and let it drip down the sides.  Then you will top the cake and sides with the remaining 1c of chopped peanut butter cups.  Enjoy!

— Knead to Cook

No Bake, Gluten Free Chocolate & Peanut Butter Dessert/Energy Bites.

by Filed Under: Desserts, Gluten Free, No bake/cooking required!, Valentine's Day, Vegetarian Leave a Comment

I thought it would be fun to do a spin-off of my energy balls with a dessert-ish type of variation.  I made two batches last night (almost gone) and one batch this morning to test the recipe out again.  LOVE them!  They are rich and quite decadent!!

Ingredients:

1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy)
1/3 c of dried tart cherries (I’m thinking pitted prunes would also be wonderful – I’ll be trying those next)
3 tbl of roasted unsalted or salted peanuts
1/4 tsp of salt (you can omit this if you decide to use salted peanuts)
1/8 tsp of vanilla extract
2 tbl of shredded and toasted coconut
2 tbl of dark cocoa powder
1 tsp of chia seeds (optional)
1/4 c of chocolate chips (optional)

Directions:
In your food processor, blade attached, blend all of the ingredients until they form a ball.  Looks similar to dough.  This takes about 1-2 minutes or until completely blended.  I then refrigerated for 10 minutes to chill.  Then roll into balls and store in an airtight container on your counter.

— Knead to Cook

Low fat Chobani Raspberry Brownies.

by Filed Under: Desserts, Fruit, Valentine's Day, Vegetarian 3 Comments

I admit, I’ve never been a brownie fan but these may convert me!  I wanted to create a moist, lower fat brownie using my favorite ingredient, Chobani & add a bit of freshness to it by tossing in some gorgeous organic raspberries I purchased this morning.  The result is quite surprising.  The chocolate has a deep, rich flavor, almost like a decadent hot chocolate and the tart/sweet blend of the raspberries just makes these totally scrumptious!
Ingredients:

2/3 c of granulated sugar
1/3 c of I Can’t Believe It’s Not Butter (at room temperature)
1 tsp of vanilla extract
1 egg, room temperature
1/3 c of all purpose flour (unbleached)
1/3 c + 1 tsp of Dutch processed cocoa powder (I used my local favorite – Wilbur)
1 tsp of baking powder
1 tsp of ground cinnamon
1/4 c of non fat Chobani yogurt
1/4 c of fresh, washed and very dry raspberries

Directions:

Preheat the oven to 350.  Preheat for at least 30 minutes.  Spray your glass 8×8 pan with non stick flour baking spray.

In your stand mixer with the paddle attached, blend the sugar and I Can’t Believe It’s Not Butter until light and fluffy.  Add the extract and the egg.  Blend well.  In a separate bowl, whisk flour, cocoa powder, baking powder and cinnamon.  Add to the mixer bowl.  Mix until blended.  Then fold in the Chobani yogurt by hand.  Mix well.


Pour half of your brownie mixture into the bottom of the pan.  Add the raspberries on top.  Then add the remaining batter.  Bake for about 35-45 minutes or until a toothpick inserted comes out with only a tiny bit of batter on it and the center of the brownies is more firm (versus giggly).

Remove from the oven and let cool for 40-50 minutes then slice.  Dust with confectioners’ sugar and top with additional berries.  Enjoy!

— Knead to Cook

Devilish Oreo Truffles.

by Filed Under: Desserts, No bake/cooking required!, Valentine's Day Leave a Comment

Happy 100th Birthday Oreo!  Seriously, 100?

In honor of Oreo’s 100th, I decided to put my spicy, devilish side to work on transforming this simple, yet beloved cookie, into something a hot!

Meet the darker side of the Oreo 😉  (insert evil laugh here)

Ingredients:

1 package of Oreo cookies (I used the less fat version)
1 8 oz cream cheese brick (again, low fat), room temperature
6 oz of dark chocolate chips (for melting)
1-2 tsp of cayenne pepper

Directions:

To make the truffles –

In your food processor, blend all of the cookies down into a fine crumb mixture.  This takes about a minute or two.  When done, add the room temperature cream cheese brick and cayenne and blend again.  When it’s completely blended, it will form a ball inside your food processor (my visual clue it’s done).

Remove that and refrigerate for about 20-30 minutes.

I then melt the chocolate chips in a microwaveable safe bowl.  My microwave has a melting chocolate setting so I follow that option.  You can melt them slowly over a double-boiler or melt them in your microwave, checking often so it doesn’t burn.

Give that a good stir and set aside.

I line my cookie sheet with parchment or wax paper and then use my tiny scooper to scoop out the truffle filling and roll into balls.  Once complete, I toss them into the yummy chocolate pool for a coating and then place on the cookie sheet. If you opt to top your truffles with additional cayenne, as I did, dust them while they are wet from the chocolate.  This is my indicator for which type of truffle I’ve made – if I make a variety of flavors.  Then they head back into the fridge or freezer to set up for 15 minutes.  They can be served right after that or stored in a tupperware container for 3-4 days.

Watch out… they’re spicy!

 

 

— Knead to Cook

Nutella stuffed Challah French toast.

by Filed Under: Breakfast, Holiday, Valentine's Day, Vegetarian Leave a Comment

Today is our first Saturday without a swim meet in quite some time so I thought I would make it a special breakfast for my girls.  My husband and dad are off for the morning looking at properties and to a gun auction so it looks like a girly type morning.  I took my second loaf of Challah that I froze last week out and decided to create something yummy for them!  Nutella + Challah… yep!  Can’t go wrong there.

Ingredients:

Challah Bread loaf (or whatever thick bread you have i.e. Italian)
Nutella
4 eggs
1 tbl of water or milk
1 tsp of cinnamon
Butter for the pan or nonstick spray
Optional – toasted slivered almond for topping
Powdered sugar for dusting the final product

Directions:
Cut the Challah into 1/2 inch slices and set aside.

Crack your eggs into a bowl and add the water or milk and whisk.  Then add the cinnamon.  Pour that into a baking dish that is flat so that you can easily dip the bread into it to coat.  Set aside.

Then you’re basically going to make sandwiches.  Spread the Nutella on one side of the bread and top it with another piece of Challah.  Then repeat.  Take that sandwich and dip it into your egg mixture to coat both side.  I do let it sit in the mixture for about 30 seconds on each side.

Get your skillet ready over a low-medium flame with a pat of butter or spray warming up.  Once hot and the butter is melted, add your French toast sandwich.  I normally top one side with slivered almonds but this is optional.  Cook until golden brown on both sides and dust with powdered sugar.  Serve and enjoy!

 

— Knead to Cook

Strawberry stuffed Challah bread French toast.

by Filed Under: Breakfast, Holiday, Valentine's Day, Vegetarian 6 Comments

Okay this breakfast does take a bit of time but it is soooooo worth it!  It is the perfect Sunday morning breakfast for your family or a great brunch idea as well.

  Gather what you need!

1/2 c of milk (low fat)
1 loaf of freshly baked Challah (but you can use store bought Challah or Italian bread)
5 eggs
14 cut strawberries
3/4 c of slivered almonds
1 block of low fat cream cheese, at room temperature
Cinnamon and powdered sugar
Butter for cooking in the skillet

Okay, 2nd step… wash your strawberries and slice them.

Next you will macerate the strawberries.  That means topping them with sugar to soften them and have them release their juices. It also makes them easier to digest.  Then set them aside.

Step 3:  Slice your bread.  The bread needs to be sliced in 1.5-2 inch slices because we’re going to stuff it.  Then you will take a filet knife and cut a pocket into each slice of bread.

Set that aside.

Step 4:  Make the egg batter for the French toast.  Crack all of your eggs into a bowl and whisk in the milk and cinnamon.  The cinnamon amount varies per your taste.  I used 1 tsp.  Once combined, pour it into a square baking dish.  And set that aside.

Step 5:  Make the filling.  Take your room temperature block of cream cheese and add it to your mixer bowl.  With the paddle attachment, mix for about 1 minute.  Then by hand mix in your macerated strawberries.

Step 6:  Stuff your bread!  Take a teaspoon and stuff the filling, as much as you can, into the pocket of the bread that you cut earlier.

Step 7:  Egg wash!  Time to place the stuffed bread into the egg bath.  Let sit in the mixture for about 40 seconds then flip to the other side.

If you wish, top with almonds on one side.

Then get ready to cook!  In your large skillet over a medium flame, heat a pat of butter.  Once melted, add your French toast.  Cook on each side for about 2-3 minutes.

Step 7:  Eat!!!!

 

— Knead to Cook

Ghirardelli Chocolate Overload Pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian Leave a Comment

Ingredients:

1.5 c  all purpose flour
3.5 tsp baking powder
1 tsp salt
1 tbl white sugar
1.25 c of low fat or non fat milk
1 egg, room temperature
3 tbl I Can’t Believe It’s Not butter or regular butter, melted
1 tsp of vanilla extract

In a large bowl, sift together all of the dry ingredients and set aside.

In another bowl, mix milk, 1 egg, melted butter and vanilla.  Add to the dry ingredients and whisk until blended.  It will be lumpy.

OPTIONAL:  You can add 1 c of fresh fruit like blueberries, strawberries, chopped bananas etc.  I used one large baking bar of Ghirardelli 4 oz baking bar 60% cacao chocolate chopped.  Add to the finished batter an whisk till combined.

In a skillet, heat over low -medium flame a pat of I Can’t Believe It’s Not butter or regular butter.  Once melted.  Add a ladle full of batter.  Cook 2-3 mins or until the batter is getting bubbles throughout.  Flip for another minute or so and serve.

 

— Knead to Cook

Valentine sweetheart cake.

by Filed Under: Desserts, Holiday, Valentine's Day, Vegetarian 7 Comments

This cake is so much fun & quite the surprise for your Valentine!  My daughter helped me make this one and it turned out great.  I’m not a baking connoisseur but I think this is quite fitting for tomorrow’s big day â™¥.

I admit *gasp* that I used a boxed cake mix but I did make my own icing.  I was more concerned with form than taste (function).  ðŸ™‚  I normally never cut corners when cooking but I was more stressed with getting this right.

I did take a photo tour of the how-to.  If you have any questions, please don’t hesitate to ask.

First you need two boxes of white cake mix.  I made one box to start according to directions.  From there I removed about 60% of the batter from my mixing bowl and reserved it for later.  The 40% I dyed with crushed strawberries (3) but you can use food coloring (pink or red).  Mix it well until fully colored.  I then poured this into a 9×9 square pan lined with parchment paper (or you can spray it with non stick spray).  It won’t be a lot of batter in the pan but you don’t need it super thick.  Bake for about 12-15 minutes or until a toothpick inserted comes out clean.

Let this fully cool.  Once cooled, insert your heart cookie cutter into the cake.  Cut as many hearts out as you can.

Now set all of those hearts aside and take a loaf pan and spray it with nonstick spray.  Pour the 60% of the white cake batter into the bottom of the pan.  Then line the hearts up down the middle butting up against one another.

Then make the second box of cake mix.  Pour that on top of the hearts and the other batter anchoring them down.  Try not to overfill or you will have spillage when baking.

Bake according to the package.  I did notice that I had to add about 12-15 extra minutes to the baking time. Just keep a watchful eye on it.  Once a toothpick inserted comes out clean, it’s done.  Remove it and let it fully cool.

I trimmed any irregularities off the cake and then prepared the icing.

Ingredients:

1/2 cup shortening
1/4 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons warm water
16 oz confectioners’ sugar

Add to your mixing bowl and beat until fluffy.  I added additional strawberries for color but you can use food coloring.

Ice the cake and decorate.  Slice and enjoy!

— Knead to Cook

Triple chocolate pancakes.

by Filed Under: Breakfast, Valentine's Day, Vegetarian Leave a Comment

Today my youngest daughter is having some teeth extracted and I wanted to make her a super special, yummy breakfast to load her up with some calories before her procedure.  These, although look over-the-top, indulgent, aren’t as bad as they could be 🙂  I like these for a special birthday breakfast or on a snowy morning.  They are always well-loved.

Ingredients:

1 c of chocolate low fat almond milk or regular low fat milk works well
1 egg
2 tbl of I can’t believe it’s not butter
1 tsp of vanilla extract
1 c of all-purpose unbleached flour
1/3 c of unsweetened cocoa (I used Wilbur)
1/4 c of sugar
1/2 tsp of baking soda
1/2 tsp of salt
1/4 c of chocolate chips
Powered sugar for dusting

Directions:
In a bowl combine milk, egg, vanilla and butter.  Whisk until blended.

In your mixer bowl with the paddle attachment on, combine flour, cocoa, sugar, baking soda and salt.  Mix that for about a minute.

Add the wet ingredients to the dry and blend until incorporated but avoid over mixing.  The batter will be slightly lumpy.

Get your sauté or griddle pan nice and hot and spray with a nonstick spray or place a pat of I can’t believe it’s not butter in the pan.  Once melted, add the batter.  Once bubbles appear on the pancake –  flip.   This should take 1-2 minutes or so.  Watch closely to avoid burning.

I topped these with a dusting of powdered sugar and Chobani Vanilla with chocolate chip yogurt for added protein.  Let your imagination run wild with toppings 🙂

Enjoy!

 

— Knead to Cook

Cannoli cream.

by Filed Under: Desserts, No bake/cooking required!, Valentine's Day Leave a Comment

 

 

Calling all cannoli fans!!!  This cannoli cream can be served in individual ramekins, as filling for your favorite cannoli shells or in little cups for shooters.

If making it to serve in ramekins, it can be made in advance and are always well-received!  You can opt to use berries instead of chocolate as well.  This is a super easy recipe with a lot of impact 🙂

For the cannoli cream:

Ingredients:

16 oz of low fat ricotta cheese
3 tbl of granulated sugar
3 tbl of powdered sugar
1 tsp of vanilla extract
1 tsp of almond extract
1/4 c of chocolate chunks

In a food processor, add the ricotta cheese and blend until creamy.  This step takes about 2-4 minutes.  It should look like this – very creamy and smooth.

Then add the remaining ingredients till almond extract.  Pulse till blended.  Then you can hand mix in the chips/chunks of chocolate or process until well-blended, like I did in the photo above.  Spoon into individual glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator.  Cover and refrigerate for at least an hour or more.  Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shells.

To make the chocolate bowls…   
To make chocolate bowls (yum) – blow up however many balloons (for the bowls) that you need.  I made 5 bowls and used the extra chocolate to cover some pretzel rods.  Okay back on task… I melted about 1 c of chocolate chips in the microwave (on the melting chocolate setting).  Once melted, whisk the chocolate and let it cool down to warm to room temperature.  DO NOT try this with hot chocolate or the balloons will explode and chocolate will go everywhere!

While I wait, line your baking sheet with wax paper.  Then when you’re ready, dip the bottom of the balloon in the chocolate.  Go over it a few times and then place the balloon on the wax paper.  Repeat until all of your balloons have been used.  I then placed my tray in the freezer for about an hour.  Once they were solid, I poked each balloon with a pin and let the air deflate  Work carefully and remove the balloon from each bowl (this takes a careful hand).  Then I placed the bowls back in the freezer until I needed them.  You can fill these with fruit, pudding, ice cream or whatever your heart’s desire.  Super fun!

 

 

— Knead to Cook