Yorkshire Pudding

• Have all ingredients at room temperature.
• 3/4 cup plus 2 tbsp AP flour
• 1/2 tsp salt
• 1/2 cup milk
• 2 large eggs, beaten
• 1/2 cup water
• Hot beef drippings or melted butter for pan(s).

Directions:

1 Preheat oven to 400°F. 
2 Sift into a bowl the flour and salt. Make a well in center and pour in the milk. Stir in the milk. Beat in the eggs and add the water. 
3 Beat the batter until large bubbles rise to the surface. (the batter can be covered and refrigerated for 1 hour then beat it again before cooking.) Pour 1/4 inch hot beef drippings or melted butter into and 9 x 12 inch baking dish or 6 regular muffin cups. Heat the dish or pan in the oven until hot. Pour in the batter and bake for 20 minutes. Reduce the heat to 350°F and bake 10 - 15 minutes longer, until puffed and golden brown. Serve immediately.

Chocolate Cupcakes With Peanut Butter Frosting

      

We were cooped up in the house the other day, due to the rainy weather, and I myself, spent most of my time in front of the television. I was surfing around looking for something interesting, and suddenly I hit the food network, and low and behold my favorite chef Ina Garten, was demonstrating how to make these wonderful Devil's Food chocolate cupcakes with peanut butter frosting!  I rarely get to enjoy watching her, however I clicked on The Food Network on the one day that they have her show on which is called, "The Barefoot Contessa". So I dropped the remote, grabbed a pen, and writing pad, and jotted down this recipe. I immediately ran into the kitchen and gave the recipe a whirl.  They were simple to make, and taste delicious! If you are an avid peanut butter cup fan, then you really should give these a try too. They are, in the words of Ina, Fabulous!

Ingredients:

1 1/2 sticks unsalted butter, room temperature

2/3 cup white sugar

2/3 cup brown sugar, packed

2 lg eggs, room temperature

2 tsp vanilla extract

1 cup buttermilk, shaken at room temperature

1/2 cup sour cream, room temperature

2 tbsp brewed coffee

1 3/4 cups flour 

1 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

Peanut Butter Frosting

chopped salted peanuts, to decorate 

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tbsp unsalted butter, room temperature

3/4 tsp vanilla extract

1/4 tsp salt

1/3 cup half and half, or heavy cream

Directions:

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes.  Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.  In a separate bowl, whisk together the buttermilk, sour cream, and coffee.  In another bowl, sift together the flour, cocoa, and baking soda, and salt.  On low speed, add the buttermilk mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture, and ending with the flour mixture.  Mix only until blended.  Fold the batter with a rubber spatula to be sure it's completely blended.

Place cupcake wrappers in cupcake pan, and divide the batter  evenly into each. Bake in the middle of the oven 20-25 minutes at 350 degrees F, until a toothpick comes out clean when inserted into the middle of the cake. Cool for 1/2 hour before frosting.

Frosting Method:

Place the confectioner's sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on med-low until creamy.  Scrape down the sides, and continue to mix until incorporated.  Add the cream, and blend until smooth.

Frost each cupcake with the frosting, and sprinkle with peanuts.

Chocolate, Cranberry and Almond Biscotti

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips 
1/2 cup dried cranberries
1/2 cup slivered almonds

Directions
1. adjust oven rack to middle position and heat oven to 350 degrees. line a baking sheet with parchment paper. whisk flour, baking powder and salt in a medium bowl.
2. in a large bowl, beat butter and sugar together using an electric mixer on medium speed until light and fluffy. beat in eggs, one at a time, then the vanilla until combined.
3. reduce mixer speed to low and slowly mix in the flour mixture until combined. mix in the chocolate chips, almonds, and cranberries until just incorporated.
4. press dough into two 13 by 2-inch loaves on the baking sheet, spaced about 3 inches apart. bake loaves until golden and just beginning to crack on top, about 35 minutes. 
5. let loaves cool on the baking sheet for 10 minutes. lower oven temperature to 325 degrees.
6.transfer loaves to a cutting board and slice each on the diagonal into 1/2 inch-thick slices with a serrated knife. lay the slices about 1/2 inch apart on the baking sheet and bake until crisp and golden brown on both sides, about 15 minutes, flipping the slices over halfway through baking. transfer the biscotti to a wire rack and let cool completely before serving, about 1 hour.