The Pajama Chef

Menu Plan

February 27, 2012 Sarah

Week of February 27

Monday: takeout pizza to use up a free coupon!
Tuesday: teryaki meatballs, broccoli, and rice
Wednesday: class for me/Ben fends for himself
Thursday: pancakes
Friday: enchiladas
Saturday: frittata
Sunday: appetizers and desserts at church

~~~

In Review: Week of February 20

Crock Pot Honey Sesame Chicken–loved it. recipe coming soon.
Taco Pasta–could have been better, might make again.
Baked Pretzel Chicken Tenders–definitely will make again and take a photo this time! it was late so that didn’t happen.

Candy, Desserts, Recipes

Pretzel Buckeyes

February 22, 2012February 21, 2012 Sarah

I first was introduced to Buckeyes–chocolate covered peanut butter balls, by another name–by college friends. I went to undergrad in Ohio and found out very soon into my freshman year that Buckyes are the state treat, named in obvious tribute to the Ohio State Buckeyes. I became pretty obsessed with Buckeyes [the candy, not the team] pretty much immediately and made them frequently for friends and family back home. I mean, what’s not to love about chocolate and peanut butter?

Fast forward a few years to when I met Ben. The first thing I ever learned about him was his allegiance to Ohio State. Good, I thought. He’ll like Buckeyes. How could he not?

You can imagine my dismay when I learned on our first date that he wasn’t a fan of peanut butter. Or ranch dressing, but that’s a matter for another time. I couldn’t imagine life without peanut butter, so I held my breath and asked the question, “how do you feel about Buckeyes?”

Fortunately, he answered correctly. Turns out the combination of peanut butter and chocolate works for Ben and makes peanut butter palatable. If it didn’t… well, let’s just say our third anniversary might not be happening soon.

Just kidding.

I never thought I would say this, being the diehard Buckeye fan that I am, as evidinced in the aforementioned early dating conversation… but as of this past fall, I have found an even better version of Buckeyes than the original.

Think a creamy peanut butter center, sandwiched between two crisp pretzels, topped off with a refreshing dunk in semi-sweet chocolate. Sound good? Meet Pretzel Buckeyes, my new love and yours. They have an absolutely addicting salty-sweet combination that can’t be beat!

And if your [human] love doesn’t like ’em… well, more for you! These are reallyreallyreally good, but I don’t recommend ending relationships over them. 🙂

Pretzel Buckeyes [from Sweet Pea’s Kitchen]
click to print

Ingredients:

1 cup creamy peanut butter
2 tablespoons butter, softened
1/2 cup powdered sugar + extra
3/4 cup brown sugar
Pretzels
12 ounce bag semi-sweet chocolate chips

Directions:

Line a baking sheet with wax paper and set aside. Then, beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until full mixed. You’ll need to be able to form balls with your hands without it sticking, so if the mixture is too sticky, add more powdered sugar as needed. I added about 1/4 cup extra, so add what you need to and mix together.

Then, roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.

When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate until chocolate is set.

Time: 45 minutes.

Yield: 4-5 dozen.

Notes: These freeze well [if there are any left!] so don’t even think about making a half batch. You’ll want ’em all, I kid you not!

Bars, Cheesecakes, Desserts, Recipes

Apple Streusel Cheesecake Bars

February 20, 2012September 9, 2015 Sarah

So, is it just me, or is sometimes deciding what to bake harder than actually baking it? I mean, there are so many good recipes out there. With so recipes available online, in cookbooks, and in magazines, sometimes my life feels like recipe overload. There are so many things I’d like to make one day. Cakes and cookies and pastries and cheesecake and pie and about 20453408 other things that can be classified as desserts. Know what I mean??! Therefore, what I love are recipes that bring together the best of the best.

Like these Apple Streusel Cheesecake Bars.

Think about it. A layer of oatmeal cookie dough topped with luscious, creamy cheesecake filling. Sounds pretty awesome, huh? But that’s not all. Sitting above that layer of velvety richness are tender, cinnamon spiced apples and a simple streusel topping that is out of this world.

Can this get any better? Apple Streusel Cheesecake Bars are like three desserts in one: cookies, cheesecake, pie.

And did you catch what these babies are baked up in? Yes, that’s right–a 9×13″ pan. So can it get any easier? I think not. Score!

Don’t shy away based on the length of the recipe. Most ingredients can be found in your pantry, and once you break it down by layer, this dessert comes together in a snap. Much easier than scooping out individual cookies, fussing with a cheesecake’s water bath, or dealing with the tedious process of rolling out pie dough, I say!

And once try ’em, I’m certain you’ll agree. Just be careful to not take too many test bites in the baking process… you might have a difficult time filling the pan otherwise. Ask me how I know. Sigh… 🙂Don’t worry, you’ll understand once you take your first bite. Enjoy!

Apple Streusel Cheesecake Bars

Servings: 24 bars
Time: 60 minutes
Print

from Betty Crocker; cookie base from Betty Crocker’s New Cookbook; apple filling adapted from Allrecipes.com

Ingredients:

for the apple layer

3 1/3 cups water
1 1/2 cups sugar
1/3 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 cups thinly sliced apples [about 6 medium- I used a mix of Gala and Granny Smith]

for the cookie base

3 cups old-fashioned oats
1 cup all-purpose flour
2/3 cup sugar
2/3 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup butter, softened

for the cheesecake layer

2 -8 ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg

Directions:

Heat oven to 350 degrees. Grease a 9×13 baking dish thoroughly with cooking spray or line bottoms and sides with parchment paper.

Begin by preparing the apple layer. In a large pot set over medium heat, stir together water, sugar, cornstarch, cinnamon, and nutmeg. Stir until sugar dissolves and mixture comes to a boil. Boil for 2 minutes, stirring constantly, then add apples. Return to a boil then reduce heat to a simmer and cook for 7-8 minutes, or until apples are tender. Set aside.

While apples are simmering, prepare cookie base. In a large bowl, stir together oats, flour, sugar, brown sugar, baking soda, cinnamon, and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Set aside 1 1/2 cups, and press rest of mixture into prepared pan. Bake for 10 minutes.

Next, with a stand [or electric] mixer, beat together cream cheese, sugar, flour, vanilla, and egg.

Then assemble bars. Spread cheesecake filling over partially baked crust, then spoon apple filling over top. Sprinkle on reserved crumbs, then bake for 35-40 minutes or until golden brown. Refrigerate to chill before cutting, then store in the refrigerator.

Notes: Bars best for presentation within 24 hours, but they last longer–the crumbs just start to get a bit soggy after a day or so.

Menu Plans

Menu Plan

February 19, 2012February 19, 2012 Sarah

Week of February 20
Monday: Crock Pot Honey Sesame Chicken
Tuesday: Taco Pasta
Wednesday: class… blah…
Thursday: Baked Pretzel Chicken Tenders
Friday-Sunday: I’ll be out of town, so Ben will fend for himself on leftovers and other man food. 🙂

~~~

In Review: Week of February 13

Tofu Bowls–this was one of those late-night dinners where there was no sunlight left to take a photo, and I didn’t really follow a recipe.
Valentine’s Dinner–Mad Men style! Tom Collins, caramelized onion dip, steak in a pan with butter, scalloped potatoes, Caesar salad, and cheesecake parfaits. Just wanted to spend time with Ben that night, so no real pictures.
Tortellini Soup–amazing. recipe to come.
Lime-Soy Chicken–last night’s dinner; recipe repeat. 🙂
homemade pizza–didn’t happen.

Main Dishes, Recipes, Soups

Black Bean Soup Like You Mean It

February 17, 2012September 20, 2016 Sarah

So there are some black bean soups that are good. There are others that are bad. Really, really bad. Well, maybe “bad” is more a matter of opinion, but bad in terms of being so spicy, thick, or gloopy [or all of the above] that the soup, if you can even call it that, is basically an inedible paste of nastyness. Mmm. Appetizing to ponder on a Friday, huh? Yeahhh. Well good news here, folks!

This isn’t just any old black bean soup. This is Black Bean Soup Like You Mean It.

And boy… do I mean it.

Thick–but not too pasty. Eww, pasty. Chunky–but with a good mix of broth and texture. Spicy–but not run gasping to the fridge for milk out of control spicy. Full of veggies like onion and tomatoes and even spinach [hello spinach… you hid from Ben until his bowl was gone and then when I told him about you he was unaware… like, completely]–but yes, not too full of veggies that you forget it’s black bean soup. The black beans are still there, and serve as the perfect backdrop to a rich, garlic-y flavor to contrast with the spice. Finish each bowl off with a squeeze of lime juice and you have yourself a wonderful winner of a soup that is absolutely perfect in every way.

Perfect. And not too perfect. Wait… is there even such a thing? If this is any indication, Ben and I polished off the entire pot of this in one night, during an episode of Mad Men. Normally we’re all about the leftovers here for lunches, but this time there was no chance of leftovers. Not a one. So I guess it’s imperfection is that there was not enough. Be forewarned–next time this is on our menu, it will be in double batch form. Cause this is slurp-worthy delicious!

Happy Friday!

Black Bean Soup Like You Mean It

Servings: 4
Time: 25 minutes
Print

from You Can Trust a Skinny Cook by Allison Fishman

Ingredients:

2 tablespoons canola oil
1 cup onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons cumin
1 teaspoon chili powder
3 1/2 cups black beans, rinsed and drained [from scratch or from 2 – 15 1/2 ounce cans], divided
2 cups chicken broth, divided
2 cups baby spinach, tightly packed
10 ounce can diced tomatoes with green chilis
cilantro, for serving
lime wedges, for serving

Directions:

In a medium pot or dutch oven, heat the oil over medium heat. Add onion and cook for 3-4 minutes or until soft, stirring frequently. Add garlic and cook for a minute more until fragrant. Stir in cumin and chili powder and cook for another 30 seconds. Meanwhile, stir in 2 1/2 cups of black beans and 1 cup chicken broth. In a food processor, puree remaining 1 cup black beans, 1 cup chicken broth, and spinach until smooth. Pour into the soup pot, then add tomatoes and stir well. Bring to a boil and then reduce heat to a simmer, cooking for an additional 5 minutes. Serve garnished with cilantro and a squeeze of lime juice.