Important ABK News: Goodbye, from Annie

Posted by: Annie

Over two years ago when Maggie asked me if I wanted to start a cooking blog with her, I knew very little of the food blogging world. At that point I was only a reader of a handful of food blogs, but was ecstatic to collaborate with my sister and create one of our own. Sharing a food blog with Maggie has been a terrific experience. I have tried cooking foods that I never would have attempted if it weren't for this website pushing me out of my comfort zone. I also have learned about the benefits of natural light when photographing food, and the importance of a very, very steady hand when focusing a camera.

I started working on this blog when I was still in college, and it was with me as I moved to Philly to work my first teaching job, and back to the Jersey Shore, as I started my second teaching job. Unfortunately for me, this is where my blogging journey will end. As I come to the end of my second year of teaching, I plan to return to the classroom this summer, not as a teacher but as a student. As of May 21, I will be pursuing my Masters Degree in History, and while I will not be completely overwhelmed with teaching and graduate school until September, I have decided to step away from A Bitchin' Kitchen because I will not be able to give much attention to the blog.

I have already told Maggie, that in typical little sister fashion I will make sure to find a way into her posts, and who knows - maybe will guest blog a recipe or two. Thanks for a great experience, and stay tuned for continued greatness from Maggie!!!

Baked Lemon Donuts

Posted by: Annie

This is a first for A Bitchin' Kitchen - Donuts!!!

I have always been a huge donut fan - munchkins, creme-filled, frosted - if it's a donut I'm there.

Recently, I purchased a Donut Pan and have been excited ever since to bake one of my favorite breakfast treats. These donuts are light and fluffy and "dressed" with a lemon glaze. Also, because these donuts are baked, and are also packed with lemon zest and Greek yogurt, they are a nice alternative to the dense, chocolate-focused, store-bought donuts I am accustomed to!

What you will need:

For the donuts:

1 1/2 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 6-oz container Lemon Greek Yogurt (I used Chobani brand)

1/3 cup canola oil

1/3 cup milk

Zest of one lemon

For the glaze:

Juice of one lemon

1 cup powdered sugar

Preheat oven to 325 degrees.

Prepare Donut Panby spraying with non-stick baking spray.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil, milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while mixing, until just combined. Using a pastry bag, pipe batter into prepared donut pan. Bake 10-15 minutes until a tester inserted into the center of the donut comes out clean. Cool donuts on wire baking rack. 

While donuts are cooling, prepare glaze. Combine lemon juice and powdered sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut into the glaze for complete coverage. 

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Source: Barbara Bakes

This post contains affiliate link(s). 

Chocolate Fudge Bundt Cake with Chocolate Ganache

Posted by: Annie

Boxed cake mixes, boy do you confuse me. I am not supposed to like you, because as someone who enjoys baking I should make everything in the world from scratch (ha!), but when you make a cake as good as this, I must buy you and use you over and over and over again.

I do not exaggerate when I say that this chocolate cake does not taste like anything that comes from a mix. Granted, it is very "jazzed up," but as someone who enjoys the homemade, I always become a little nervous when I see a mix in a recipe. Well, my judgments are over when it comes to this awesome cake! I discovered the recipe back in January and made it for Scott's 30th birthday, and I have made it two additional times since then! It tastes good alone, with ice cream, heated up, from the fridge, and of course as a breakfast treat!

What you will need:

For the cake: 

1 box cake mix (I use Devil's Food Cake)

1 box (3.5 ounces) instant chocolate pudding

2 cups sour cream

3 large eggs

1/3 cup vegetable oil

1/2 cup water

2 cups semi-sweet chocolate chips 

3/4 cup mini-chocolate chips (for garnish) 

For the ganache:

6 ounces semisweet chocolate, finely chopped

2 tablespoons unsalted butter

1/2 cup heavy cream

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan. 

In the bowl of an electric mixer, combine cake mix, pudding, sour cream, eggs, oil and water on medium speed, until well combined. Next, fold fold in chocolate chips. Pour batter into prepared bundt pan, and bake for 50-55 minutes.

Cool cake on a wire rack for fifteen minutes. 

While the cake is cooling, place chocolate and butter in a medium bowl. Heat heavy cream in a small saucepan, and bring the cream just to a boil. Pour cream over the chocolate and butter, and stir until smooth.

Once cake is cooled, pour the ganache over the top of the cake and either allow to drizzle down the sides, or spread with a rubber spatula to smooth. (I have done it both ways, and both are equally delish!) Top with mini chocolate chips. 

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Source: adapted from That's So Yummy 

Spicy Spinach-Stuffed Mushrooms

Posted by: Annie

Pictured here is the best mushroom you will ever eat, but let's be real, you will not be able to eat just one. This is the kind of recipe that leaves you scraping the bowl, licking your fingers (secretly of course) and wishing that you had purchased 48 ounces of mushrooms instead of just 24.

Last weekend, our little sister came from Philly to New Jersey for the weekend, and I volunteered to make an appetizer and dessert. I spent all Saturday morning baking and cooking, and after tasting the filling for the mushrooms, deeply regretted not buying all the mushrooms in the world. When I realized I had extra filling (some of my mushrooms were "petite") I couldn't bear the thought of throwing it out, so I literally scooped it up with tortilla chips - it's THAT good. 

What you will need:

24 ounces whole white mushrooms

1 medium onion, diced

1 tablespoon butter

1 tablespoon olive oil

1/2 cup panko bread crumbs

1 10-ounce package frozen chopped spinach, thawed

1 8-ounce block cream cheese, softened

1/3 cup sour cream

1/2 cup Monterey Jack cheese, shredded

1/2 cup mild Cheddar cheese, shredded 

8-12 dashes hot sauce (depending on taste) 

Salt and pepper, to taste 

Preheat oven to 375 degrees. 

Wipe down mushrooms with a damp paper towel to clean. Remove stems from mushrooms and dice stems. Heat butter and olive oil over medium heat, and add onion and mushroom stems. Cook until onions are soft, and then stir in bread crumbs. Cook for an additional 2 minutes, then set aside to cool. 

Squeeze water from thawed spinach and set aside. 

In a large bowl, combine cream cheese, sour cream, Monterey Jack, and Cheddar. Stir in cooled panko mixture, and mix well. Add in spinach, hot sauce, and salt and pepper. Mix to combine. 

Scoop the filling into mushroom caps. 

Place filled mushrooms in baking dish and cook 20-25 minutes, until filling is hot. 

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Source: Adapted from The Pioneer Woman

Gooey Butter Cake

Posted by: Annie

There are certain foods I find incredibly addicting, and sadly these foods do not last more than 24 hours when they are in my house. Some of these foods include ice cream, guacamole, any sort of dip, and now I have to add Gooey Butter Cake to the list. I brought Gooey Butter Cake to work and had to physically remove it from my classroom so I would not eat all of them at lunch. The cake is gooey (obviously,) rich, and is just mouthful after mouthful of buttery goodness. If you have self-control and/or lots of people to share desserts with, make this immediately! 

What foods do you find addicting?

What you will need:

Bottom layer:

2 cups flour
1 1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup butter (melted)
2 tablespoons whole milk

Top layer:

8 ounces cream cheese (room temperature)
2 eggs
1 teaspoon vanilla
1/2 cup butter (melted)
16 ounce box powdered sugar

Preheat oven to 350 degrees.

Grease a 9x13 baking pan and set aside.

In the bowl of a mixer, combine flour, sugar, baking powder, and salt. Add in egg, butter, and milk, and mix until all ingredients are incorporated. Press dough into the bottom of the prepared baking pan and set aside.

In the bowl of a mixer, using the paddle attachment, beat cream cheese until it is smooth. Add eggs, vanilla, and butter, and mix until well combined. Gradually add in powdered sugar until thoroughly mixed and the batter is smooth. Pour on top of the bottom layer in the prepared pan and spread evenly.

Bake for approximately 40 minutes. Remove from the oven (even if it still looks a little undercooked) and allow to cool completely before cutting. Top with additional powdered sugar, if desired.

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Source: Adapted from Gingerbread Bagels and Paula Deen

Chicken Tortilla Soup

Posted by: Annie

This is my least favorite part of the year. I feel guilty saying that there are actually months of time that I dislike, but in all honesty, I feel that February and March just drag on and on. On top of my dislike of the long winter months, I have also been struggling with repetitive dinner choices. Since moving in with Scott, I have been struggling with how "Scott-centric" our dinners have become. Clearly, I love chicken wings as much as the next gal, but I have eaten probably close to 100 chicken wings since January and I have been craving some variety in my dinner (sorry Scott!) 

In my effort to make some "Annie-centric" dinners, I have been looking for some meals that I can make ahead of time and simply reheat when I get home. This Chicken Tortilla soup was the perfect antidote to the food rut I felt I was in. Now if only I could fast-forward to April...

What you will need:

2 tablespoons vegetable oil
1/4 cup white onion, diced
1/4 cup Anaheim pepper, diced
1 clove garlic, minced
4 cups chicken broth
2 tablespoons corn starch
2 boneless, skinless chicken breasts, cooked, and chopped into bite sized pieces
3 (6-inch) corn tortillas, diced
2 tablespoons lime juice
1/2 cup diced canned tomatoes
8 ounces shredded mild cheddar cheese
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon salt
Tortilla strips for garnish

In a large pan, heat vegetable oil over medium heat, and add in onion, pepper, and garlic. Cook gradually, for approximately 15 minutes, or until the onions appear translucent. In a separate large bowl, whisk corn starch and chicken broth together. Add the broth mixture, chicken, corn tortillas, lime juice, tomatoes, cheese, and spices into the pan. Increase heat to medium-high and stir constantly until the cheese has melted. When the cheese is melted and the soup begins to bubble, lower the heat and simmer for 20 minutes. Top with tortilla strips, and enjoy!

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Source: Adapted from Brown Eyed Baker

Shirley Temple Cupcakes

Posted by: Annie

Growing up, my sisters and I were not really allowed to have soda. Soda was reserved for "special occasions," like when we had birthday parties, or the occasional babysitter (poor babysitter.) So, on the occasions we were allowed to have it, it was a a BIG DEAL. 

Typically the no soda rule applied to when we ate out in restaurants, but on the rare occasion we were given the "go," I can remember choosing a Shirley Temple. I think my main motivation behind ordering this classic drink was because I adored the maraschino cherries that came on top. When considering recipes to make for Valentine's Day, Shirley Temples came to mind - specifically, a recipe for Shirley Temple cupcakes that I had discovered on The Curvy Carrot a few months back.

These cupcakes are delicious and festive, and are the perfect addition to your Valentine's Day celebration.

What you will need:

For the Cupcakes:

1 1/2 cup flour, plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup cherry 7-Up
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

For the buttercream frosting:

1 stick unsalted butter, room temperature
Pinch salt
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For garnish:

12 maraschino cherries

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

In a large bowl, combine 1 1/2 cup flour, baking powder, and salt and whisk. Set aside.

Using a stand mixer and paddle attachment, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs one at a time, and combine well.

Lower the speed of the mixer and add half the flour mixture. Next, add half of the 7-Up and continue to alternate adding flour and 7-Up until completely added. Next add vanilla and almond extracts, and mix well.

Remove 3/4 cup of the batter and place in a small bowl. Add flour, cherry juice, and food coloring (to desired red color.) Distribute red batter to the bottom of each cupcake liner (approximately 2-3 teaspoons per liner.)

Top with remaining cupcake batter, being careful not to mix the two. Bake for 15-20 minutes, or until a toothpick comes out clean. Be careful not to over-bake.

For the frosting, using a stand mixer, cream butter for 2-3 minutes until light and fluffy. Reduce the speed to low and add salt, powdered sugar, extracts, lemon juice, and maraschino juice. Frost cupcakes, and top with a maraschino cherry.

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Source: The Curvy Carrot

Onion Dip

Posted by: Annie

Oh dip, how I could eat it for every meal. One of my favorite dips has always been French Onion, but I confess - I have always made it from those delicious little Lipton powder packs and mixed with a container of sour cream. This homemade version of onion dip is a delicious and easy replacement, and is a perfect option for any upcoming Super Bowl parties!!

What you will need:

2 tablespoons olive oil
1 1/2 cups onions, diced
1/4 teaspoon salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

In a large skillet over medium heat, heat oil. Add onions and 1/4 teaspoon salt and cook approximately 20 minutes until caramelized. Remove from heat, and allow onions to cool completely. In a large bowl, combine sour cream, mayonnaise, garlic powder, pepper, and 1/2 teaspoon salt. Mix in cooled onions. Chill for at least one hour for best flavor.

Serve with your favorite pita chips, pretzels, or veggies!

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Source: Alton Brown

Oreo Cheesecake Cookies

Posted by: Annie

Isn't there some saying that every seven years your taste buds change? Maggie and my mom are constantly mystified/annoyed with me because in their opinion, the list of foods I eat and don't eat is constantly changing. Unfortunately, about two months ago my taste buds decided I didn't like cheesecake. What? It's not like I had even eaten cheesecake recently, it's just that the idea of cheesecake was grossing me out. 

Now I can accept my taste buds fickleness to some less desirable foods, but cheesecake is a dessert I need to like. Well, these Oreo cheesecake cookies brought my love of cheesecake back to life. The cookie combination reminds me of a cookie and cream cheesecake, and I hope now that cheesecake will stay on my like list for a bit longer - at least until I eat all the cookies.

What you will need:

1 stick butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup sugar
1 cup flour
1 teaspoon vanilla
1/2 cup mini-chocolate chips
1 cup Oreo crumbs

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together butter and sugar on medium speed until creamy and smooth.

Mix in sugar and vanilla and beat on medium until combined.

Stir in flour until incorporated.

Using a rubber spatula, stir in chocolate chips.

Place Oreo crumbs in a small bowl. Roll the dough into 1.5 to 2 inch balls and coat in Oreo mixture.

Place on cookie sheet and bake 12-15 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack. Store cooled cookies in an airtight container.

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Source: Adapted from Brown Eyed Baker

Chocolate Chip Graham Cracker Cookies

Posted by: Annie

You can never have too many versions of chocolate chip cookies! My kitchen is finally starting to come together, and these are the first cookies I have made in my new house - AND, the first thing I made using my brand new KitchenAid mixer :) 

These cookies combine the flavors of graham crackers, dark chocolate, and peanut butter, and fill your house with one of the most delicious smells ever.

What you will need:

1 1/2 sticks butter
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1 cup graham cracker crumbs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup peanut butter M&Ms
2 cups dark chocolate chips

Preheat the oven to 375 degrees.

In a large bowl, cream butter and sugars on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda. Slowly add the flour mixture into the butter mixture and beat on medium-low speed until well combined. Finally, fold in M&Ms and chocolate chips.

Using a large cookie scoop, drop dough 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes until golden brown. Remove from oven, and cool on a wire rack.

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Source: All Recipes

Peanut Butter Nutella Brownies

Posted by: Annie

These brownies almost didn’t happen - but I am oh so glad they did. Last weekend, Scott and I moved into our first place together! Super exciting, super fun, but also SUPER exhausting. I designated Wednesday as my first free opportunity to bake and I set forth to make Peanut Butter & Nutella brownies. Well, the universe was certainly working against me.

First, I realized that I did not have baking soda (woes of moving into a new place - baking staples need to be replaced,) so I had to stop at the food store on my way home. I arrived home, put on How I Met Your Mother, began to bake and finally began to relax… and then I realized I did not have any eggs. I literally sat on the floor of my kitchen in defeat (or maybe because we don’t have a kitchen table yet) and briefly considered giving up on my brownies, but decided that it was a waste of perfectly good ingredients, so I bundled back up and went out to the store. 

When I arrived at the store I ended up buying not only eggs, but American cheese and beer?? I took my eggs and impulse purchases home and finished mixing up the brownie batter, to only realize that I had greased a 9x13 pan, did not have my 8x8 pan and the recipe clearly was made for a smaller pan…

At this point I stomped around and was debating cooking my brownies in a sauce pan (just kidding - sorta,) and then realized that duh… I could just double my recipe.

So, many issues later, I give to you Peanut Butter Nutella Brownies!

What you will need:

1/2 cup flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
Pinch of salt
1 stick of butter (melted)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup chocolate chips
1/4 cup nutella 
1/4 cup peanut butter

Preheat oven to 350 degrees. Next, grease a 8x8 baking pan or line with parchment paper.

In a small bowl, whisk together flour, cocoa powder, baking powder and salt.

Next, in a large bowl combine melted butter and sugar. Stir in eggs individually, and then add vanilla. Stir in dry ingredients and chocolate chips.

In a small microwaveable bowl, melt Nutella and peanut butter (approximately thirty seconds) until runny. Fold into brownie batter.

Transfer batter to the prepared pan. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool completely before cutting. 

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Source: Adapted from Food Fondness 

Chocolate Chip Cookie & Oreo Fudge Brownie Bar

Posted by: Annie

While I was making these brownies, I couldn't help but be reminded of the SNL skit "Taco Town." The skit is a parody of a commercial for a chain taco restaurant, and advertises the most ridiculous taco ever. The taco ultimately ends up wrapped in a blueberry pancake and deep-fried. For your viewing pleasure (and so I don't seem like I'm totally crazy) I have included a link:

As tempting as it was, I did not roll these brownies in a pancake and deep fry them. But, these brownies, like the taco town tacos, are truly three great tastes all rolled into one. When you make these brownies you can't help but relate to the taco town commercial as you are pouring a layer of brownie batter on top of an entire package of double stuffed Oreos, that are sitting on a layer of chocolate chip cookie batter...you get what I mean.

When Scott walked in and saw these brownies, he immediately had to try them - despite the fact that they had only been out of the oven for like ten minutes. Needless to say, he was floored. He may have even been speechless - maybe because his mouth was full of hot brownie, but seriously they are amazing. I also went a little "taco town" on these brownies and put additional hot fudge sauce on top - so, so, worth it!

What you will need:

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, at room temperature
1 cup sugar
3/4 cup dark brown sugar
2 eggs
1 tablespoon vanilla
1 bag semi-sweet chocolate chips
1 package double stuffed Oreos
2 boxes of your favorite brownie mix - I chose Ghirardelli Double Chocolate
1/4 cup hot fudge

Preheat your oven to 350 degrees.

Butter a 9x13 baking dish, then line with parchment paper and generously butter the paper.

In a small bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In a large bowl, cream butter and sugars. Using an electric mixer, beat on medium speed for approximately four minutes. Add in the eggs and vanilla. Lower the speed, and gradually mix in the flour, until just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of the prepared dish. Top the cookie dough with a layer of Oreos.

Next, prepare brownie mixes according to package directions. Mix in hot fudge sauce. Pour brownie batter over the cookie dough and Oreos, and spread evenly. Bake for 45 minutes. Let brownies cool completely before cutting. Serve with additional hot fudge topping if desired.

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Source: Brown Eyed Baker

Apple Pie Cupcakes

Posted by: Annie

I made these delicious cupcakes for my best friend's birthday. Thanksgiving often falls on or around her birthday, and I know that many of her birthday celebrations have involved a slice or two of apple pie. Two years ago I made her these filled Irish Car Bomb Cupcakes. This year I chose to stick with the Thanksgiving theme and fill vanilla cupcakes with apple pie filling, and then top them with a delicious buttercream. 

These cupcakes were actually part of a much larger gift. Back in October, one of my best friends, Dana, made me the most thoughtful birthday gift. She titled it "Annie's Favorite Things" and compiled a bunch of items that were specific to what I appreciate and love in life. Dana filled a colander with a vanilla cupcake candle, a cookbook, cocktail mix, Keurig pumpkin spice coffee, Diet Coke, and more. It was such a thoughtful gift that I totally ripped it off and reused the idea (thanks Dana!)

The birthday girl was thrilled with the cupcakes and her other "favorite things," and even though Thanksgiving has passed, these cupcakes still make a fabulous addition to any dessert table during the holiday season.

Lastly, don't forget to enter our blogiversary giveaway! It closes at 11:59 p.m. tonight!

What you will need:

For the cupcakes:

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
2 cups sugar
4 eggs
1 1/2 teaspoon vanilla extract
1 cup milk

For the apple pie filling:

2 tablespoons butter
2 teaspoons cinnamon
3 tablespoons sugar
3 large granny smith apples, peeled, cored, and diced

For the vanilla buttercream:

2 1/2 sticks butter, softened
2 1/2 cups powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

To make the cupcakes, combine flour, baking powder, and salt in a medium bowl and set aside. In a large mixing bowl, cream butter and sugar until fluffy (approximately 2 minutes.) Next, beat in eggs one at a time, scraping the sides of the bowl as needed. Mix in vanilla extract. Alternate beating in the dry ingredients and milk, in small increments, beginning and ending with the flour mixture.

Divide the batter evenly among cupcake tins. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean. Place cupcakes on a cooling rack.

To make the apple pie filling, melt butter in a medium skillet over medium heat. Add cinnamon and sugar and heat until bubbly. Lower the heat and stir in apples. Coat thoroughly with cinnamon sugar mixture. Cover and cook for an additional 10 minutes, until apples are tender. Remove from heat and allow to cool completely before filling the cupcakes.

To make the frosting, beat butter with an electric mixer on medium-high speed until creamy. Stir in sugar and salt and beat on medium-low speed until combined. Scrape down the sides of the bowl and add vanilla and heavy cream. Mix on medium-low speed for approximately four minutes, until frosting appears light and fluffy.

To assemble, use a paring knife to cut out the center of each cupcake. Fill each cupcake with apple pie filling, and frost with buttercream.

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Source: Adapted from Annie's Eats, originally from Fatty Fat Fats

Baked Potato Soup

Posted by: Annie

The quest for the perfect potato soup began almost two years ago...in this embarrassing blog post where I was still at the mercy of my point and shoot camera. Since that post, I never made homemade potato soup again, but did sample potato soup from practically every chain restaurant on the East Coast (thanks boyfriend.)

I decided that with the crisp weather and my somewhat improved photography skills, this weekend would be a perfect time to try a different potato soup recipe. I browsed the internet for so many potato soup recipes, and was struggling between a copy-cat chain restaurant recipe, and Paula Deen's southern potato soup recipe, and ultimately sided with the Queen of Southern Cooking. I am so glad I did. The soup was better than any restaurant's I've had, and was full of bacon AND cheese...what more could a girl ask for?

P.S. Don't forget that we're giving away an Anthropologie apron! Click here if you'd like to enter!

What you'll need:

For the soup...

1 1/2 sticks butter
1 medium onion, diced
1/2 cup flour
3 14.5 ounce cans chicken broth
5 potatoes (baked, peeled, and diced into bite-sized pieces)
8 strips cooked bacon
1 teaspoon dried parsley
1 1/2 cups heavy cream
8 ounces sour cream
1 cup sharp cheddar cheese, grated

For the garnish...

6 strips bacon, cooked and crumbled
1 bunch scallions, diced
1/2 cup sharp cheddar cheese

In a large pot, melt butter over low heat, taking care not to burn. Add in onions, and cook until tender. Add in flour, and stir constantly for one minute. Gradually add the chicken broth, continue to stir. Heat until the mixture has thickened and is bubbling. Next, add in potatoes, bacon, parsley, and heavy cream. Continue to cook for ten minutes. Stir in sour cream and cheese. Before serving, garnish with bacon, scallions, and more cheese if desired.

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Source: Paula Deen for Smithfield

Chicken-Shiitake and Wild Rice Soup

Posted by: Annie

Confession: I love casseroles. For some reason, I feel like this is an embarrassing confession. Casseroles seem like one of those foods that are eaten but not spoken about - like EZ Cheese, ramen noodles, and those awesome snowball cupcakes that are seasonally dyed. We all know we eat them, but we would never advertise it. :)

Growing up, my mom made an amazing chicken and rice casserole. I believe I was the only child in the family who liked it. I also loved my mom's chicken divan casserole, and basically any dish that had a can of cream of chicken soup in it, was smothered with cheese, and then baked.

This soup reminds me exactly of my mom's chicken and rice casserole. While it was simmering on the stove, it smelled exactly like it, and I had to stop myself from dumping the soup contents into a casserole dish and baking it. However, once I tasted it I realized it was just as good (if not better than, sorry Ma!) the childhood casserole I was craving. I almost topped it with a little cheese, but decided to try it without and it was delicious. This soup will definitely become a fall staple!

What you will need:

1 tablespoon butter
1 small onion, diced
1 tablespoon flour
1 cup water
64 ounces low sodium, low fat chicken broth
1 cup pre-cut matchstick carrots (or if you can't find them, 2 chopped carrots)
2 stalks celery, diced
3 cloves garlic, chopped
1 pound boneless, skinless chicken breasts
4.5 ounce long grain rice and wild rice combo (I used Rice-a-Roni)
1/2 cup white long grain rice
4 ounces sliced shiitake mushrooms
2 tablespoons light sour cream
salt and pepper, to taste

In a large pot, melt butter over medium heat. Add onions and saute 3-4 minutes until tender. Stir in flour, and saute an additional minute. Pour in water, chicken broth, carrots, celery, garlic, and chicken. Simmer for 20 minutes, stirring occasionally. Next, add both types of rice and mushrooms. Cook for an additional 25 minutes. Remove chicken from the broth and cut into bite-sized pieces. Return chicken to the soup. Stir in sour cream, salt and pepper. If too thick, stir in water as needed.

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Adapted from Skinny Taste

Peanut Butter Cupcakes with Chocolate Cheesecake Frosting

Posted by: Annie

Usually when I bake, I have a motivation for doing so - such as I promised my students baked goods, or it's someone's birthday, or it is a certain holiday. However, with these cupcakes I simply was just craving a delicious peanut butter dessert. 

My peanut butter craving all started last week. Lately, I have been in an oatmeal rut. I eat oatmeal almost every single morning, and at the urging of Maggie I started eating my oatmeal with a spoonful of peanut butter mixed in (heaven!)

When I ran out of peanut butter I attempted to be healthier, and purchased natural peanut butter. For years, I had looked at this peanut butter, warily examining the liquid that sat on top, and always concluded that natural peanut butter just wasn't for me. Well, all those years I was right - I still don't like natural peanut butter. The texture and the watery liquid brought out my inner picky child and I promptly chucked the peanut butter in the trash.

As a result, the next few mornings consisted of oatmeal without my delicious peanut butter mixed in, because day after day I would forget to pick up peanut butter after work. Finally, by the end of the week not only did I need the biggest container of Jif I could find, but I needed a dessert that gave me my peanut butter fix. Enter, peanut butter cupcakes with chocolate cheesecake frosting. Ahhhh-mazing.

What you will need:

1 stick of butter (softened)
1/2 cup creamy peanut butter
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/3 cup skim milk
3/4 cup peanut butter chips

Preheat oven to 350 degrees. Prepare cupcake tins with 12 liners.

In a large bowl, using an electric mixer, cream together butter and peanut butter until smooth and creamy. Add in sugar and eggs and beat until fluffy. Stir in vanilla extract.

In a separate medium-sized bowl, combine flour and baking powder. Add half of the dry mixture to the peanut butter mixture, and beat on medium speed until combined. Add the milk, and beat until combined. Beat in the remaining dry ingredients. Stir in the peanut butter chips.

Fill each cupcake tin 2/3 of the way full with batter. Bake 15-18 minutes. Cool completely, and decorate.

Chocolate Cheesecake Frosting:

1 stick butter (softened)
8 ounces cream cheese, one block (softened)
1 tablespoon vanilla extract
4 cups powdered sugar
1/3 cup dark cocoa powder
1-2 tablespoons milk, as needed

Using a mixer on medium speed, cream together butter and cream cheese until well combined. Stir in vanilla. Continue mixing, and add in 1/2 cup powdered sugar at a time. Mix in cocoa powder. Add milk 1 teaspoon at a time if frosting is too thick.

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Source: How Sweet It Is

Fall Funfetti Cupcakes with Chocolate Buttercream

Posted by: Annie

I am officially in a very fall festive mood! This past weekend, Scott and I went out for Halloween dressed as Spartan cheerleaders from the 1990s Saturday Night Live skits that featured Will Ferrell and Cheri Oteri.  It was actually the first time Scott and I ever dressed up for Halloween together (and this was our FIFTH Halloween as a couple!) 

I stubbornly decided that I was not going to pay an absurd amount for a polyester costume that I could easily make, so not only did Scott and I have our first costumed Halloween, but I made our first Halloween costumes! (And by made I mean carefully ironing on pictures to black sweatshirts without setting the house on fire.) We were very successful cheerleaders and took our roles very seriously, as made apparent by the seventy-one pictures I found on my camera the next day. I will spare you all and only share this gem:

In addition to Halloween, the weather is amazing and fall seems to be officially here. To celebrate this awesome weather and fall season, I made homemade funfetti cupcakes using autumn colored sprinkles and topped them with even more sprinkles and a chocolate buttercream. I am so pumped to make these for every possible holiday that stores sell sprinkles for. (President's Day Funfetti cupcakes anyone?)

What you will need: 

For the cupcakes: 

1/2 cup butter

1 cup sugar

2 eggs

1 tablespoon vanilla extract 

1 1/2 cups flour

1 teaspoon baking powder

1/3 cup milk

1/3 cup sprinkles (any color you like) 

Preheat the oven to 350 degrees. Prepare cupcake tins with 12 liners. 

In a large bowl using an electric mixer on medium speed, beat together butter and sugar until light and fluffy, for approximately 3 minutes. Next, mix in eggs and vanilla until combined. 

In a medium bowl, combine flour and baking powder. Add half of the dry mixture to your sugar mixture and beat to combine. Beat in milk. Beat in the remaining dry ingredients. Lastly, stir in sprinkles. 

Fill each cupcake tin 2/3 of the way full with batter. Bake 18-20 minutes. Cool completely, and decorate. 

For the frosting:

8 ounces unsweetened chocolate, chopped

6 cups confectioners sugar

2 sticks butter

6 tablespoons milk

2 teaspoons vanilla extract 

1/4 teaspoon salt

Heat chocolate in microwave at 30-second intervals until melted. Set aside and allow to cool completely. 

In a large bowl, combine the remaining ingredients. Using a mixer at low speed, beat well, frequently scraping the sides of the bowl. After one minute, increase the mixer speed to medium and beat an additional two minutes. Mix in the cooled chocolate and continue to beat at medium speed for an additional minute. If the frosting appears dry, add more milk, one teaspoon at a time. 

Makes 4 1/2 cups. 

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Source: How Sweet It Is (cupcakes) and Williams-Sonoma (frosting) 

Pumpkin Snickerdoodles

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Posted by: Annie

I found myself awake this past weekend at 7:50 a.m. Like, really? My alarm goes off every day for work at 5 a.m. and I dream about the weekend when I get to wake up naturally and sleep past nine. Of course, once I wake up and realize I have lots of errands to run, lessons to write, and cookies to bake, the guilt kicks in. That is how I end up baking pumpkin snickerdoodles in the kitchen at 8 a.m. on a Sunday morning.

Last year I made these gems, which at the time became one of my favorite pumpkin recipes. While pumpkin chocolate chip cookies are still up there, pumpkin snickerdoodles are my new favorite. These cookies scream fall, and fill your house with the best scent EVER.

Pumpkin the cat, meet pumpkin, the cookie:

What you will need:

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Helpful tools for this recipe:

Cookie Dough Scoop

Parchment Paper Baking Sheet Liners

Heavy Duty Cookie Cooling Racks

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Source: Adapted from Annie's Eats/Recipe Girl/DLYN

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Petit Pains au Chocolate

Posted by: Annie

I can't pronounce the name of this dessert. I could awkwardly say "petit pains au chocolate" when I started baking these delicious pastries. But then, I acted like an impatient child and I bit one of these delicious bundles of chocolate in half as soon as it came out of a 400 degree oven, and proceeded to burn every taste bud off my tongue.

So now, I can't really taste anything, let alone say fancy French names. Don't worry though, I will not let my burnt taste buds get in the way of me eating approximately four more pains au chocolate before dinner!

What you will need:

Two sheets puff pastry (1 17.3 ounce package), thawed, and each sheet cut into 12 squares
1 large egg, beaten with 1 tablespoon water
4 3.5 ounce semisweet chocolate or milk chocolate bars cut into 6, 2 x 3/4 inch pieces
Granulated sugar
Powdered sugar

Line a baking sheet with parchment paper, and preheat oven to 400 degrees.

Brush each puff pastry square with egg wash. Place a chocolate in a corner, and roll up dough, covering the chocolate. Pinch edges together to seal the chocolate inside. Repeat with the remaining dough and chocolate. Place the prepared pastries on the baking sheet and brush with egg wash. Sprinkle with granulated sugar. Bake in the preheated oven for approximately 15 minutes, until golden brown.

Cool on a wire baking rack. Dust lightly with powdered sugar before serving.

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Source: Epicurious

Seasoned Sweet Potato Chips

Posted by: Annie

I have Yam versus Sweet Potato confusion. 

Growing up, I was a very difficult child and hated baked potatoes. As a result, my mom would always make me what I thought was a baked yam. They were orange in color, sweet tasting, and in my opinion far surpassed the baked potatoes that everyone else was eating.

This week, I bought potatoes that were labeled yams and had the following text exchange with Maggie:

...and then I was very concerned. Was I making yam chips? Sweet potato chips? I then went to the most excellent source of information ever - Google. I read this and now believe that I possibly bought sweet potatoes that were mislabeled as yams. Nevertheless, these chips are awesome, and fallish, and make me very excited for the crisp fall weather that has begun.

What you will need:

2 medium-sized sweet potatoes, scrubbed clean and sliced into 1/8" slices
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1/4 teaspoon paprika

Preheat oven to 400 degrees. Add sweet potato slices and oil to a re-sealable bag or large tupperware and shake to coat. In a small dish, combine the seasonings and add to the sweet potatoes. Shake again to evenly coat. Lay potato slices on a foil-lined baking sheet, and bake 12-14 minutes (around 12 minutes mine were getting dark, so keep an eye on the potatoes while cooking!)

Remove the potatoes from the oven and flip. Cook for an additional 10 minutes until crisp. Place potatoes on a wire cooling rack to cool (they crisp up more while cooling.)

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Source: Simple Comfort Food