Monday, April 23, 2018

Magazine Monday #17: Brown Sugar Bourbon Sparkler

This drink was gross.  There're no two ways about it.

I'm talking the kind of gross that I spent a little while making it, took a sip, was horrified, took a second sip to confirm my first sip, was further horrified, and dumped the whole thing down the sink.  Not good.

It was from the September 2012 issue of Cooking Light, and you can find it here if you want to try it.

But I wouldn't.  I just wanted to show that I made a recipe for today.


Monday, April 16, 2018

Magazine Monday #16: Manhattan-Glazed Chicken

Happy Magazine Monday!  I had no idea where this recipe came from, but thanks to good old Google, I not only found the magazine, month, and year it came from, but also a fellow blogger that made this same recipe.  (Find it here!  I love finding other people who do magazine recipes.)

It actually wasn't until I went to that blog that I realized why this was called "Manhattan-Glazed."  I was thinking it had something to do with Manhattan the city, and I thought it was the weirdest thing, but then I realized it was Manhattan the beverage.  Duh.

Since I do love a good bourbon, this one was a no-brainer.  Also, the recipe didn't call for rice or anything, but I thought it could use a little more substance, so I used cauliflower rice with mine, which turned out amazingly well!

Manhattan-Glazed Chicken
Serves 4


1 Tbsp. extra virgin olive oil
2 lbs. boneless, skinless chicken thighs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup orange marmalade
1/4 cup cherry spreadable fruit
1 tsp. soy sauce
1 tsp. butter
1 Tbsp. bourbon
Rice or cauliflower rice for serving (optional)

Sprinkle chicken evenly with salt and pepper.  Heat olive oil in a large skillet over medium-high heat.  Add chicken to pan and cook about 4 minutes on each side, until internal temperature reaches 165°F.  Remove chicken from pan and keep warm.

Place marmalade, spreadable fruit, and soy sauce in a small pan.  Bring to a boil, then reduce heat and simmer about 3 minutes, or until thick, stirring frequently.  Add butter and stir to combine, then stir in bourbon.  Place chicken on rice (or cauliflower rice -- YUM!) and spoon glaze over chicken.

Monday, April 9, 2018

Magazine Monday #15: Jell-O Magic Milkshakes

Happy Magazine Monday!  I've got a pretty, refreshing milkshake for you today that you can (and should!) make when it...gets warmer. (Side note: What in the WORLD is going on with the weather?)

This is one of those insanely easy recipes that even people who say they can't cook can make.  Can you use a blender?  Boom.  Milkshake.

You can really use any flavor of Jell-O you want.  In this instance, I went for off-brand Jell-O in raspberry.  Because I'm classy.

Oh, and I have no idea what magazine this came out of.  It was actually a Jell-O advertisement that included a recipe, so it really could have come from anywhere at any time.

I also have no idea what makes them "magic" milkshakes.  Maybe because they're so easy?

Jell-O Magic Milkshakes
From some Jell-O advertisement in some magazine
Makes 1 milkshake


1 cup milk
1 package Jell-O in some festive flavor
2 cups vanilla ice cream

Throw all ingredients into a blender.  Blend.  Pour into a glass.  Enjoy.

Monday, April 2, 2018

Magazine Monday #14: Mary Katherine's D.A. PB&J

If any of you guys are in the "early to mid-30's but still technically a Millennial" phase of life, you may remember Disney Adventures Magazine.  I had a subscription to DA beginning with the first issue and for many years after, and I'm pretty sure my penchant for ripping recipes out of magazines started with today's recipe.

Back in 1994, DA Magazine apparently had a contest where kids could send in crazy sandwich combinations, and the magazine staff picked the best ("best ") ones and made them.

In celebration of National PB&J Day, which is today, I decided to make the winner, which came from a young lady named Mary Katherine Findley, age 9, of Hoover, Alabama.  (I tried to find Mary Katherine on Facebook, but I didn't have any luck.  She was 9 in 1994, which puts her right around my age now, so it would have been interesting to see what she's doing these days.)

Her entry says "Hey, D.A. staff, try this sandwich.  Don't blame me if you barf," which is super charming.

So I tried this 24-year-old sandwich recipe, and it was...nothing, really.  It was kind of boring.  And I did not barf.  I wouldn't recommend it.  (Sorry, Mary Kathrine!)

Mary Katherine's D.A. PB&J
Makes 1 sandwich


2 slices bread, toasted
2 Tbsp. peanut butter
2 Tbsp. jelly
A handful of barbeque-flavored chips
1/2 pack of nutty buddy bars (1 bar)

I feel like you know how to make a PB&J sandwich.

Spread the peanut butter on one piece of bread and the jelly on the other piece of bread.

Crumble the nutty buddy bar on the peanut butter side.  Add the chips on top of that.  Put the other piece of bread, jelly-side down, on top.

Voila.  Sandwich.

Monday, March 26, 2018

Magazine Monday #13: Pimento Grilled Cheese

I did something the other day I've never done in my life, something I swore I'd never do.

I bought olives at the grocery store.

Olives are the bane of my existence.  I hate green olives, I hate black olives, and I resent that space is taken up in grocery stores for these so-called Olive Bars, when you could just put a respectable salad bar there instead.

I've hated olives since I was a kid.  The paternal side of my family would have two dishes of olives out at every family gathering -- one dish of green and one dish of black.  I let them pass by me on their way around the table, and every time, someone would ask, "Sarah, don't you want any olives?"

Because they are the grossest food on the planet.  Olives are the worst.

(Side note, actually:  When we got our second cat, I asked my step-kid, Kelly, what we should name him.  Since he's a black cat, Kelly suggested Olive.  I hate olives so much, I could never name an animal after them, but Kelly's suggestion gave birth to the cat's actual name, which is Oliver.  I was going for a literary theme with my cats' names, and that worked out beautifully.)

But I bought this jar of olives because I was planning to make pimento cheese (actually, the real spelling is pimiento, which blew my mind, but I'm going to keep spelling it the way I always have, and the way a lot of people do.)  I went to three different stores looking for pimentos and came up with nothing.  Then I had the bright idea to just buy olives stuffed with pimentos, remove said pimentos, discard the olives, and go on my merry way.  I suspected this might not be the best plan, but I was running out of options.

I told Dennis my genius plan.  To say he looked skeptical would be the understatement of the century.

"It's going to taste like olives.  You hate olives," he said.

"No," I insisted.  "I'm going to rinse them really well, and they'll be fine.  I have to make this recipe today, and that's what I came up with."

Without a word, Dennis popped open the jar of olives, extracted the pimento from one of them, ran cold water over it for about 30 seconds, then handed it to me. 

I put it in my mouth, then promptly gagged and spit it out.

"That might not work," I said.

Dennis nodded.

I gagged some more.

I realized I hadn't checked Sprouts, and that seemed like a place that might have pimentos, so we ran down there, and Dennis bought me a jar of non-olive-flavored pimentos, and saved the day.  (Again...and again.)

Pimento cheese is a very Southern thing, and making it into a grilled cheese sandwich is something that wouldn't have occurred to me, but that I am very happy with.  And unless you like olives (but, like, why?), hold out for a jar of pimentos on their own.  Virgin pimentos, if you will.

(Oh, and this recipe is good.  Like, really really good.  I don't know why people buy pimento cheese.  Even if you don't think you'll like it, you will.  The photos are ugly, but the sandwich is excellent.)

Pimento Grilled Cheese
Makes 4 sandwiches
From Cuisine at Home Magazine, June 2017


2 cups shredded extra-sharp yellow Cheddar cheese
6 oz. cream cheese, cubed and softened
1/4 cup mayonnaise
1 4 oz. jar sliced pimentos, drained
Salt to taste
Cayenne Pepper to taste
8 slices bread
4 tbsp butter, softened

Puree cheese, cream cheese, and mayo in a food processor.  Pulse in pimentos until coarse.  Season with salt and cayenne.

Brush one side of the bread slices with butter, then place on a cutting board, buttered side down.  Spread 1/3 cup pimento cheese on half of the slices.  Top with remaining slices, buttered side up.

Fry sandwiches in a nonstick skillet over medium heat until golden brown on both sides.  

Remove from heat and let rest for 2 minutes before cutting in half.

Enjoy remaining cheese on crackers.  Or more sandwiches.

Monday, March 19, 2018

Magazine Monday #12 -- Hot Chicken Tacos with White Sauce Slaw

So, despite the fact that these were amazing, ridiculous, insanely good tacos, I'm not going to give you this recipe.  (Well, I mean, I will.  It's here.)

The reason I can't really blog about this one is that the recipe didn't go as according to plan.  I had to improvise.

I had to make some changes and I don't even exactly know what I did.

What I can say is that the flavors in this recipe are AMAZING.  But the amount of oil used made the coating soggy, so I dumped some out, and when I dumped it out, there wasn't enough liquid left to make the chicken coating.

But if you make this recipe work, it's amazing.  So good.  Dennis and I stood around the kitchen eating these for a good long time.

Also, I set a tortilla on fire.

I'd love to hear from someone who tries this and the actual recipe is successful.

Me, I'll be in the kitchen, eating delicious leftovers.

Monday, March 12, 2018

Magazine Monday #11: Sweet Corn Risotto with Jalapeno Pesto

Happy Magazine Monday!

Have you ever looked at a recipe, thought parts of it were ridiculous, and just decided to go rogue?

That's what happened with this one.

There was a whole bunch of stuff about boiling corn cobs and corn stock and blenders and...the recipe sounded good, and I've always liked risotto, but a lot of it seemed...extraneous.  So I made it into my own thing (sorry, Rachael Ray), and it turned out really, really good.  

If you want to follow the original recipe, the original link is below, but this one is pretty stellar; the pesto brings it to a whole other level I wouldn't have expected.

Also, it made a TON; I would recommend cutting down the rice by a cup unless you're hosting your family reunion for 20 people and they're all hungry.

Sweet Corn Risotto with Jalapeno Pesto
Makes 4-6 servings


6 cups vegetable stock (if you care about it being vegetarian...I used chicken stock.)
2 cans sweet corn
3 green onions, green and white sections separated, chopped
1/2 cup fresh basil, chopped
1 jalapeno, stemmed, seeded, and chopped
1 tsp. lime zest
1 Tbsp. lime juice
6 Tbsp. olive oil
3 cups Arborio (or jasmine) rice (if you don't want to make a ton, 2 cups is fine.)
3 Tbsp. butter
Salt and pepper

In a large saucepan, combine the stock and the juice from the cans of corn plus as much water as it takes to make a total of 2 cups and bring to a boil.  Season with salt and pepper.

In a food processor, puree the green onion greens, basil, jalapeno, lime juice, and 5 Tbsp. olive oil.  Put the pesto in a bowl and salt and pepper to taste. 

In a large pan, heat 1 Tbsp. oil over medium heat. Add green onion whites and rice, stirring for about 2 minutes, until coated.  Add the hot stock, 1 cup at a time, stirring constantly to allow the rice to absorb the liquid between each addition until the rice is tender (but firm), and the risotto is creamy.  This will take about 20 minutes.

Stir in the lime zest, butter, and 1 1/2 cans corn.  Season with salt and pepper to taste.

Drizzle with pesto and serve.  

Monday, March 5, 2018

Magazine Monday #10: Cinnamon Toast Crunch Crumble

Does anyone else have an issue with buying hamburger buns and then having several of them sit around, waiting to be used, and having them go stale?

Since there are only two adult people in my house, we generally only use two hamburger buns at a time (if we both even use buns with whatever we're eating.  Sometimes, it's a lettuce wrap day!), and then it's a stretch to figure out what to do with the other ones.

This recipe helps get rid of the leftover buns and also jazzes up yogurt, ice cream, pudding...whatever.

(Also, even though I generally don't trust recipes that say they taste like something else, this stuff tastes exactly like Cinnamon Toast Crunch.)

Happy Magazine Monday!

Cinnamon Toast Crunch Crumble 
Makes about 1 cup
From Every Day with Rachael Ray, October 2016


2 cups coarsely torn hot dog or hamburger buns
3 Tbsp. sugar
2 tsp. cinnamon

Preheat oven to 300°F.

On a baking sheet, bake the buns until dry, about 15 minutes.  Let cool.

In a food processor, pulse the bread, sugar, and cinnamon until coarsely crumbled.

Bake on a baking sheet until crunchy, about 7 minutes.

Serve over yogurt or ice cream.  

Monday, February 26, 2018

Magazine Monday #9: Jeweled White Chocolate Lollipops

It's Magazine Monday again, and I'm continuing with my February tradition of posting sweets!  (It wasn't planned that way.  It just happened.  And I know last week was a chicken recipe, but it had a honey sauce, so I count it as a sweet!)

Today is National Pistachio Day.  I honestly don't have too much to say about pistachios except that I used to think I hated them, but then I realized I'd never tried them, and I found them to be quite good.  They add a nice punch of salt to these otherwise very sweet lollipops!

Jeweled White Chocolate Lollipops
Makes 24
From Every Day with Rachael Ray, December 2008/January 2009


One 12-oz. bag white chocolate chips
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup shelled pistachios

Special gadgets
Lollipop sticks

Preheat oven to 200°F and line 3 cookie sheets with wax paper.

In a small bowl, microwave the white chocolate chips for about 1 minute, stirring every 20 seconds.

Rewarming the chocolate as needed, drop tablespoonfuls of melted chocolate onto wax paper, staggering the candy as necessary.  Using the back of a spoon, spread the chocolate to make 2.5-in. circles.  

Before the chocolate sets, press a lollipop stick into the center of each circle.  Decorate with cranberries, raisins, and pistachios.  (If the chocolate sets too quickly, place the cookie sheet into the oven for a few seconds.

Refrigerate until lollipops are solid, about 5 minutes.  Serve at room temperature.

Monday, February 19, 2018

Magazine Monday #8: Chicken with Honey Beer Sauce

Happy Magazine Monday!

I was getting ready to make this meal, and I realized I didn't have one of the main  So I walked up to the grocery store near my house and picked out a strawberry blonde beer, which I figured would be good for drinking as well as for putting in this sauce.

As I was going through the check-out, the lady behind me commented on the beer.

"Strawberry beer?  Sounds great!"

"It is," I told her, "but I'm actually getting it to make chicken with honey beer sauce."

She looked like I'd explained to her the meaning of life.

" sauce," she said. 

"Yep."  She thought about it long and hard as the cashier checked out my purchase.

"Have a good meal!" she told me as I headed toward the door.  I heard the cashier say to her "strawberry beer sounds good," and the lady replied, "She's using it to make chicken with honey beer sauce."

I really hope the legend of the Chicken with Honey Beer Sauce continues to this day.  

Chicken with Honey-Beer Sauce
Serves 4


2 tsp. olive oil
4 6-oz. boneless, skinless chicken breast halves
1/4 tsp. black pepper
1/8 tsp. salt
3 Tbsp. diced onions
1/2 cup beer (I used a strawberry blonde, obviously; Blue Moon is always a good choice)
2 Tbsp. soy sauce
1 Tbsp. whole grain Dijon mustard
1 Tbsp honey

Heat oil in a large skillet over medium-high heat.  Sprinkle both sides of chicken with salt and pepper and add chicken to pan, cooking on each side about 6 minutes or until it reaches an internal temperature of 165°F.  Remove chicken from pan and keep warm.

Add onions to pan and cook for about 1 minute.

While onions are cooking, combine beer, soy sauce, mustard, and honey in a small bowl and whisk together.  Add the beer mixture to the pan and bring to a boil.

Cook 3 minutes or until liquid is reduced to about 1/2 cup.

Return chicken to the pan and turn to coat with sauce.  Serve with veggies.

For some reason, I don't have a picture of the end product.  Here's a trippy, psychedelic chicken picture instead.

Monday, February 12, 2018

Magazine Monday #7: Valentine's Chocolate Strawberry Truffles (And #FoodBloggerLove!)

#FoodBloggerLove Logo_Featured Image.png

Happy Magazine Monday, happy Valentine's Day Week, and happy #FoodBloggerLove Day!

You may remember me taking part in Food Blogger Love 2017...this year, I was paired up with the fabulous Mayuri of Mayuri's Jikoni!  Mayuri, who is from Kenya, began blogging the year she turned 50.  She dedicated her blog to her mother, mother-in-law, and aunt, all who she credits with assisting in her learning how to cook.  (I also love that one of her goals is to show people that vegetarianism isn't just about "rabbit food"!)

I didn't make a recipe from her blog like I did for my partner last year, mainly because it's Magazine Monday and allegedly National Truffle Day.  (I say allegedly because when I went through all the Mondays of the year, I noted today as National Truffle Day, but now I can't find my source, and the Internet is telling me National Truffle Day is May 2.  If someone could confirm that I'm not crazy and let me know if you see February 12 as NTD, I'd appreciate it.)

Anyway, check out Mayuri's Jikoni ("jikoni" means "kitchen" in Swahili!) and bring some Food Blogger Love to her social media, too!  (Facebook, Pinterest, Instagram, and Twitter

On to truffles!

On this (alleged) National Truffle Day, I made these super, super easy strawberry truffles that make an excellent last-minute Valentine's Day gift for your special someone.  4 ingredients and a couple hours, and you'll have sweets for your sweetie.  (Or something way less cheesy...)  These taste like chocolate-covered strawberries, so you know I'm a fan!

Make these truffles, check out Mayuri's Jikoni, check out the other bloggers in the link up below, and have a super happy Valentine's Day!

Valentine's Chocolate Strawberry Truffles
Makes about 15 truffles


1/2 cup heavy cream
2 Tbsp. butter
8 oz. bittersweet chocolate
1 bag (about 1.2 oz.) freeze-dried strawberries

Roughly chop chocolate and place in a medium bowl and pulverize strawberries in a blender or food processor.

Bring cream and butter to a boil over medium-high heat, stirring constantly to prevent burning.

Pour butter and cream mixture over chocolate and stir until melted.

Chill until firm, at least 2 hours.

Scoop chocolate into 15 1-inch balls.  Roll chocolate balls in pulverized strawberries until well-coated.  Chill until set.

Thursday, February 8, 2018

Good Cookies Food Bloggers' Valentine's Event: White Chocolate Raspberry Smoothie

Valentine's Day is fast-approaching, and what better time than to show some love to kids who are in the fight of their life?

This is the second year that a bunch of food bloggers have gotten together for the Good Cookies Food Bloggers' Valentine's event, and we're raising money to make a difference in the fight against pediatric cancer! 

About 40,000 children in the United States are actively battleing cancer right now (and I've seen this firsthand through my years of working with the Make-a-Wish Foundation!)  With less than 4% of the National Cancer Institute's budget going toward all childhood cancer combined, it's important to get people involved in raising money for this super important cause.  Help us make a difference by donating to Cookies for Kids' Cancer!

Our Good Cookies Event goal was to raise at least $3,000, because our AMAZING sponsors (Dixie Crystals, Mediavine, and OXO) have each pledged to match the donations raised through this campaign up to $3,000!

Thanks to the bloggers involved in this event and our awesome readers and subscribers, we have already reached our $3,000 goal, which is amazing.  We're all still encouraging our readers who haven't put in a donation yet to continue to donate through March 1 and help us make an even bigger difference.  Donate here!

So the recipe.

I pinned this recipe to my Pinterest page by way of the Lively Table blog.

At the outset of this event, I thought I'd make cookies (like the event name implies).  However, my husband, Dennis, who you all mostly know as the long-suffering tester of my recipes, came to mind while I was looking for a good recipe to make.  (It is a Valentine's-themed post after all, and you're supposed to think of husbands during that time, right?)

I don't really talk about Dennis much on this blog aside from mentioning when he keeps me from setting breadcrumbs on fire, when he saves the day, or when he does not find my diabetes jokes funny. Some background is that Dennis and I have been married for 6 years, and had been together for a few years before that. He was the person that I dedicated my book to, and he also made the first entry in my Acknowledgments section. (Y'all remember that I published a book, right? #shamelessplug)

He and I have been through hell and/or high water in the years we've been together, but he is my person, my lobster, if you will, and the day I met him almost 11 years ago, I knew he was going to be an integral part of my life.

(I'm so bad at being sentimental. It feels weird. I love my husband is what I'm trying to say here.)

Look how cute we were when we went to see Hamilton, OMG!

I told Dennis I was going to be writing about him in my next blog post.

"I realized I don't ever talk about you in my posts, except when you say I made the best dinner ever," I said.

"I don't talk about you either," he replied. (He was referring to his YouTube channel. Check it out here.)

"What?" was my response. "Why not? I'm awesome!"

He (wisely) did not respond.

The reason this recipe is Dennis-centric is that he has picked up running again (he ran a marathon back in 2007!) and has started juicing (vegetables, not steroids), and I thought a more healthy treat would be a good idea for this Valentine's Day post. The slight irony here is that he couldn't even try the smoothie, because he's not doing sugar currently, so I had to drink the thing myself, because, despite being a Type 1 diabetic, I am ALWAYS doing sugar.

So here's a mostly-healthy Valentine's Day smoothie, dedicated both to those kids out there who are fighting cancer as hard as they can, but also to Dennis, who is living his best life, and who I adore.

White Chocolate Raspberry Smoothie
Makes 2 smoothies, or 1 smoothie if you're me


1 Tbsp. white chocolate chips
1/2 cup nonfat Greek vanilla yogurt
3/4 cup frozen raspberries
1 cup almond milk
Fresh raspberries and additional white chocolate chips for garnish (optional, but highly suggested)

In an itty, bitty, microwave-safe bowl, heat the chips for 30-45 seconds (or until soft), and stir until smooth.  Set aside.

Add all ingredients (except for garnish) into your blender (or Ninja blender in my case).  Blend until smooth.

Pour into glasses and top with remaining chips and berries.  Add a fun straw.

Check out all the other recipes from Good Cookies Food Bloggers' Valentine's Event bloggers!

Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel's Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine's Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin' Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It's Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine's Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen

Monday, February 5, 2018

Magazine Monday #6: Banana-Nutella Cupcakes with Peanut Butter Frosting

Welcome to the 6th installment of Magazine Monday!  I'm going to be implementing something new for MM.  (The first time I did this was actually on MM #4, when I posted a super-Southern chicken sandwich on National Southern Food Day.)  I really like knowing what the different National _______ Food Days are (there's one for every day of the year if you didn't know!), and I'm going to do my best to match up every Monday this year with whatever the National food day is.

Admittedly, I'm going to skip a few.  National Roast Leg of Lamb Day?  That's a little specific.  National Nut Day (which is also, hilariously, my sister's birthday)?  Maybe not.  But I'm going to do my best to make my MMs line up with food days.

All that being said...


Today is World Nutella Day.  Not even National.  World.

World Nutella Day was actually started by a blogger in 2007, which is pretty cool.  I'm not a huge Nutella user, but I like it, and I thought this would make for a good MM.

These cupcakes are, without a doubt, the best cupcakes I've ever made, hands down.  The peanut butter frosting is incredible in a way that I can't even describe.  Even if you don't like banana cupcakes or Nutella, take this frosting recipe and put it on...anything.  Everything.  Eat it with a spoon.  Whatever.  It's fab.

The cupcakes themselves are so good too.  They taste like the best kind of banana bread in a cupcake wrapper.

And then you add Nutella.

These are incredible.  Make them.  For your own good.

Banana-Nutella Cupcakes with Peanut Butter Frosting
Makes 24 cupcakes
From Food Network Magazine, September 2016 




2 1/4 cups all-purpose flour
1 tsp. baking soda
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
2 cups mashed banana (4-6 bananas)
3 large eggs
2 tsp. vanilla extract
3/4 cup sour cream
1/2 cup Nutella

Frosting (I halved the recipe and had plenty.  The measurements I used are what I'm putting here.  You can double this if you want.)
2 sticks unsalted butter at room temperature
2 1/2 cups confectioners' sugar
4 Tbsp. creamy peanut butter
1/2 tsp. vanilla extract

Preheat oven to 350°F.  Line two 12-cup muffin pans with paper liners. 

To make the cupcakes, whisk the flour, baking soda, and salt in a medium bowl and set aside.  Beat the butter and granulated sugar in a large bowl with a mixer until creamy, about 2 minutes.

Add the bananas, eggs, and vanilla and beat until combined.  Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the sour cream, mixing well between each addition.

Fill the muffin cups about halfway with batter.  Add 1 tsp. Nutella to each cupcake.

Top with more batter until the cups are 3/4 of the way full.

Bake until a toothpick comes out clean, 20 to 25 minutes.  (Mine baked for 23 minutes.)  Remove from the pan and let cool on a rack.

To make the frosting, beat the butter in a large bowl with a mixer on medium-high until creamy, about 5 minutes.

Reduce the mixer speed to low and beat in the confectioners' sugar gradually, until combined.  Add the peanut butter and vanilla and beat until combined.  Frost cupcakes.