January 14, 2011 · 7:56 AM

Hidden Treasure Cupcakes: Mocha Fudge Cupcakes with Reese’s Dark Chocolate Peanut Butter Cups Inside


Chocolate and coffee and Reese’s…oh, my! Sounds amazing, doesn’t it? If you think the title is awesome, you should taste the cupcakes! No fooling, these are the best cupcakes I’ve ever eat warm out of the oven…while the peanut butter cup was still gooey. And they’re fabulous when they’re cooled and frosted with dark chocolate ganache, too. That’s dark chocolate ganache with the extra peanut butter cups melted in. You heard me. Wipe the drool off your chin, and I’ll tell you how I made them. It all starts with a cake mix, so it’s easier than you think.

Dark Chocolate Reese’s Peanut Butter Cup-Cakes:
• One Betty Crocker Triple Chocolate Fudge cake mix
• One cup of your leftover morning coffee (room temp)
• 1/3 cup Hershey’s Dark Chocolate Syrup
• 1/2 cup vegetable oil
• 3 jumbo (or extra-large) eggs
• One 12-oz. package of miniature Reese’s Dark Chocolate Peanut Butter Cups

Preheat your oven to 350F. In a large bowl, beat everything but the peanut butter cups together with a mixer for 2-3 minutes, until everything is combined and fluffy. Place 24 cupcake liners into muffin pans. I like to use an ice cream scoop to make sure each cupcake is the same size. Once filled, unwrap the miniature peanut butter cups and press one into the top of each cupcake, just until level with the top of the cupcake batter. Bake for 20-25 minutes, until a toothpick comes out clean. Remember, the peanut butter cup will be in the center, so you may want to test the cupcake closer to the edge. Once done, remove them from the oven and allow them to cool for 10-15 minutes in the pans. Remove from the muffin pans and place them onto baking racks to cool completely.

Dark Chocolate Peanut Butter Ganache:
• One 11.5-oz. bag of Guittard Extra Dark Chocolate Chips (63% cacao)
• One cup of heavy whipping cream, just brought to a gentle boil
• The leftover peanut butter cups (I had 10 leftover from above)
• 1/2 to 1 cup of powdered sugar, as needed (read instructions below)

In a large mixing bowl, combine the chocolate chips and leftover peanut butter cups (unwrapped, of course). Pour the hot whipping cream over the chocolate and allow to sit and soften for 3-4 minutes. Using a mixer, slowly beat the chocolate and cream until mostly combined, then turn the power up to high and beat until smooth. Turn the mixer speed back down to low and slowly add powdered sugar just until the ganache starts to thicken. Remember, ganache thickens some on its own, so you don’t need to mix too much sugar in. I say mix it up, let it sit for 30-45 minutes, then decided if you want it thicker or not. If you’d rather dip the tops of your cupcakes into the ganache, you can omit the powdered sugar all together. The ganache without the powdered sugar will give you a glossy chocolate glaze. The ganache with the powdered sugar will give you a thicker, spreadable frosting that will not be glossy. It’s really just a matter of personal preference. I used the powdered sugar and made mine thick so I could really pile it on. Either way, make sure your cupcakes are completely cooled before frosting. There’s only one last thing you’ll need for these: a really big glass of cold milk. I’d share, but these are going to Austin this weekend for my daughter’s birthday. Maybe next time.

Note: Special thanks to my cupcake muse, Jennifer at Jane Deere Blog. She made something similar for her son’s birthday last week, which inspired me to create my own version for my daughter. Thanks, Jennifer! You can see her little masterpieces at: http://janedeereblog.blogspot.com/2011/01/peanut-butter-cup-cupcakes.html

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January 12, 2011 · 9:03 AM

Happy Birthday to My Sweet Baby Girl

My Baby turns 28 today. Where did the time go? I remember so vividly being pregnant with her, as if it just happened. I craved chocolate, guacamole, ice cream and Mexican food all the time. Those are foods she still loves. Coincidence? I think not. Anyone who has raised children knows it’s not always easy. But those challenges make us stronger, and it makes our bond stronger, as well. I had the luxury of being a stay at home mom, and having that time with My Baby when she was little was a great gift – for both of us. When she was little, we were inseparable. When her first day of pre-school came, I anticipated tears and anxiety. I just didn’t anticipate they would be mine. As she stepped into her little classroom for the first time, she ran directly to the other kids and never looked back. Thankfully, my mother-in-law was there to pick me up off the carpet, tell me to stop throwing a tantrum, and dry my tears. When she was in elementary school, I was a parent volunteer. That volunteer work eventually turned into a full-time job, and we “went to school together” each day. The extra time she had after school while I was still working, gave her extra time with her teachers as she volunteered to stay and help or spent time in my office doing homework. I think that experience helped form her decision to go into education as a college student. She is now a second grade teacher, and she still has that love of the classroom. She thrives on being there for her students and nurturing them into children who love learning, just as she did. It’s another one of those “life coming full circle” moments I’ve written about before. We don’t always know if our children are watching or learning from our example, then one day we see them in the roles we previously played, and it all comes back around. I see patience in her as an adult that I never saw in her as an only child. I see the way she expresses joy and excitement and affection with my grandbabies, and it makes me very proud. She is a reflection of me in many ways, but her own woman in many others. She is a beautiful person, inside and out. She is an independent thinker, a compassionate teacher, a devoted wife and mother, and one of my very closest friends. I couldn’t be more proud of the person she has become, and I can’t imagine having a better daughter. Simply put, she is amazing. She is my greatest accomplishment and my proudest achievement. And isn’t that what every mother dreams of for her children? So today, The Complete Package and I share our warmest wishes for our daughter. Happy birthday, honey. We love you.

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January 11, 2011 · 9:49 AM

Travel Tip: See the Oregon Coast

Years ago, my in-laws took an RV down the coast of Oregon, and for years after, they shared stories of that trip and how beautiful it had been. Two years ago, The Complete Package and I decided to follow in their footsteps and drive the Oregon coast. We don’t own an RV, but a rental car works just as well. You see, it doesn’t matter how you get there, you just need to get there. Give yourself at least one week. Two would be even better. You’ll understand why when you get there. Don’t try to rush it. Scenery like this should be savored and deeply appreciated. And you will definitely want to linger.






This story is dedicated to my father-in-law who passed away 2 years ago. Thanks for encouraging us to get out and see the world while we still can.

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January 10, 2011 · 10:21 AM

Let’s Play a Game of ‘Deserted Island’

Hey, kids…want to have some fun? Let’s play a game. For this game, imagine yourself stranded alone on a deserted island a la Tom Hanks in Cast Away. (Please tell me you’ve seen Cast Away. I love that movie!) Here are my rules:

1. You must name the three (3) things you would like to take or have with you
2. You cannot take along another person or people; remember, you are alone
3. You must be able to carry your 3 items in a regulation (school) size backpack
4. You can’t say “plane ticket” because there would be no airplane or airport
5. Rule #4 applies to all forms of transportation you could not carry with you

You get extra points for creativity. I can’t wait to see what you come up with!

Wilson is a perfectly acceptable answer.

P.S. – Tom Hanks was totally robbed of the “Best Actor” Oscar for Cast Away in 2000. Robbed, I tell ya! I cried like a baby when he lost his volleyball. His VOLLEYBALL! That was some crazy good acting. Damn you, Russell Crowe.

P.S.S. – My 3 items are a knife, a tarp and flint. My momma didn’t raise no fool. But if I knew I’d be rescued quickly, I’d take a knife, a salt shaker and tequila.

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January 7, 2011 · 3:20 PM

Coconut “Tunnel Of Fudge” Bundt Cake

Chocolate fudge cake batter wrapped in a coconut cake batter hug. Have mercy.

I did it again. I can’t seem to help myself. Like the lead character in the movie Julie & Julia, I seem determined to cook my way through The Pioneer Woman website. This time it’s cake. Easy, delicious bundt cake. And because I rarely follow directions or color within the lines, I had to put my own spin on it. Click here to see Ree’s original recipe for Pistachio Cake. If you’re a pistachio fan, I’m sure you’ll love her version. And while I do enjoy a good watergate salad every 20 years or so, my love of all things pistachio rates a solid “not so much.” Instead, I decided to swap the pistachio for coconut. Here’s how I did it:

NanaBread’s Coconut “Tunnel of Fudge” Bundt Cake
• 1 box white cake mix
• 1 package (4 ozs.) vanilla instant pudding mix
• ½ cup cream of coconut
• ¾ cup sweetened coconut flakes
• 1 tsp. almond extract
• ½ cup water
• ½ cup vegetable oil
• 4 whole eggs
• ¾ cup Smuckers Special Recipe Dark Chocolate ice cream topping

Preheat your oven to 350F. Grease and flour a bundt pan. Mix all ingredients except the dark chocolate ice cream topping and beat with a mixer for 2 minutes on medium-high. Pour ¾ of the batter into the prepared bundt pan. Add the chocolate topping to the remaining batter in the bowl (I microwaved it for 45 seconds to loosen it up first) and mix well. Pour the chocolate batter over the coconut batter. Bake for one hour at 350F, or until a toothpick comes out clean. Allow to cool in the pan for 10-15 minutes, then turn out onto a serving plate or cake stand. You can frost or glaze it if you like, but I’m a plain bundt cake kind of girl. I like the portability of an unfrosted slice. Another great thing about unfrosted bundt cake – it freezes well. Just wrap leftover slices in Glad Wrap (it’s the best) and put the wrapped slices into a freezer container with a tight-fitting lid. Any time you NEED a piece of cake (and we all do from time to time), unwrap a slice and microwave it for 30 seconds or so. Presto. Cake. Anytime. And it’s perfectly portable. Just don’t carry it with you to the bathroom scales.

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January 6, 2011 · 2:50 PM

Things I Love, Volume 6: Lighthouses

I can’t explain it, but I am inexplicably drawn to lighthouses. I’m pulled toward them like a ship in the night. There is no real explanation for this. I did not grow up anywhere near a large body of water or a lighthouse. And yet, when I travel I am drawn to them like my brain has been hard-wired to seek them out. Maybe it’s the romance of being alone in the mist, calling sailors home. Maybe it’s the allure of a solitary life on the coast with a simple purpose. Maybe it’s those ornate glass lenses and the powerful light they create. Or maybe it’s just that they’re pretty and I like to stare at them. Whatever the reason, I’ve seen some beautiful lighthouses and thought I’d share a glimpse of them with you.

Bass Harbor Lighthouse - Bass Harbor, Maine

Cape Blanco Lighthouse - on the Oregon coast

Cape Disappointment Lighthouse - Washington state

Cape Meares Lighthouse - Oregon Coast

Umpqua River Lighthouse - Oregon Coast

Yaquina Head Lighthouse - Oregon Coast

Kilauea Lighthouse from the overlook - Kauai, Hawaii

Kilauea Lighthouse with Hula Dancers - Kauai, Hawaii

View of Kilauea Lighthouse from Secret Beach - Kauai, Hawaii

Heceta Head Lighthouse - Oregon Coast

View of Oregon Coast from the Heceta Head Lightkeeper's House

My favorite - Heceta Head Lighthouse - Oregon Coast

This last one is my personal favorite. We got to spend one night in the Lightkeeper’s House (a B&B) during our trip down the Oregon coast. It was fabulous. We had a room with a view of the lighthouse, which made the best nightlight ever. We walked to the lighthouse late at night with our flashlights and laid on a bench watching the light beam circle around and around, bouncing off the trees and rock cliffs as it circled toward the coast. We had the most spectacular 2 hour, 7 course breakfast the next morning – I’ve never experienced anything like it. It was a magical, wonderful place. And it just cemented my love of lighthouses. I’m smitten. Bewitched. Addicted. Entranced. And I just can’t imagine ever getting enough.

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January 5, 2011 · 1:55 PM

NanaBread’s “Get me to the Greek” Dip

It may not be the prettiest dip, but it is mighty tasty!

When given a choice between sweet or salty, I go for salty. This dip is all the things a dip should be – salty, creamy and easy to make. It’s also low in fat, if that kind of thing appeals to you. I just love that it’s delicious.

Here’s what you’ll need:
8 ounces of feta cheese, in a block or crumbles
1 cup of Fage 0% fat-free Greek yogurt
18 Mezzetta kalamata olives, pitted
6 small to medium Mezzetta peperoncini peppers
1 small handful of flat-leaf Italian parsley, stemmed
1/2 teaspoon of kosher salt
1/4 teaspoon of fresh ground black pepper

If you’re using a block of feta cheese, cut it into cubes. Cut the stems off the peperoncini peppers and remove the seeds. Remove the stems from the parsley; you’ll need about 1/4 cup without the stems. Toss all of the ingredients into a food processor and pulse just until everything’s combined. You want to see small chunks – they’re a good thing. Remove the blade, scrape down the sides, and give it a stir. Pour it into a container with a tight-fitting lid or a bowl you can cover in plastic wrap. Refrigerate for at least 30 minutes before serving so the flavors have time to bloom. I love to eat this with toasted pita bread or bagel chips (my personal favorite). I’m betting it would also be awesome on Gardetto’s toasted garlic rye chips. If you’re trying hard to be good, try it with sliced cucumbers or cherry tomatoes. Either way, choose a vehicle and start dipping!

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January 4, 2011 · 4:10 PM

FoodPress Feature – How cool is that?

I got an e-mail today from FoodPress.com stating they had selected my post on the Salt Lick BBQ in Driftwood, Texas as a featured article on the FoodPress homepage. My first thought was “holy cow!” My second thought was “how cool is that?” I’m stunned, but honored. I want to say thank you to FoodPress. I don’t know how they found my little blog in a world of mega-blogs, but I am most appreciative. I’m sure the Salt Lick appreciates the publicity, too. Thank you for making me feel like a rock star, even if it is only for the briefest of moments.

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January 3, 2011 · 4:53 PM

“I Heart Faces” Photo Contest Entry: “Best Face of 2010” & My Jonah Bear

Have you seen the “I Heart Faces” website yet? It’s a great resource for photography tutorials and tips, and they have great contests for readers to post their own photos, as well. I entered a photo of my dog furry son, Ziggy, a few weeks back, and now I’m entering this photo of my grandson, Jonah, for their newest contest called “Best Face Photo of 2010.” Is it the best face of 2010? Maybe not, but it makes me laugh every time I see it. I love that little boy more than I love chocolate. And that’s saying a lot. Good luck, Jonah Bear!

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January 3, 2011 · 10:34 AM

“Buy Local” Spotlight: Salt Lick BBQ

If smoked meat is your idea of heaven, the Salt Lick BBQ is the place!

If you are lucky enough to live in the Austin area or the hill country around Austin and find yourself craving smokey meat, you owe it to yourself to visit the Salt Lick in Driftwood. It is the mecca of smoked meat and sweet, spicy sauce. And I love the atmosphere almost as much as the food. You can easily spend an evening sitting on the patio under the live oaks sharing cold beverages, local music, and great friends. It’s like hanging out at a neighbor’s house, if your neighbor had an enormous patio surrounded by hundred year old live oak trees right next to a world-class barbecue restaurant. A girl can dream, right? And like your friend’s house, you’ve invited to bring your own beer. Because the restaurant is located in a dry county, they allow guests to bring in their own beer. I recommend Shiner and/or a 6-pack of Dr Pepper. It’s a Texas tradition.

The altar of smokey meat at the Salt Lick BBQ in Driftwood

There are many things I love about the Salt Lick. One is that they offer to serve you from a menu, or you can order “family style” and they’ll keep bringing food to your table until you beg them to stop. Another is that it’s built into an old rustic ranch-style farmhouse and the furniture and atmosphere reflect that old western charm. I love that the meat pit where all the action happens is inside the restaurant so you can drool over it, and they’re gracious enough to let you walk right up to it or around it to see the glorious piles of smokey meat and take pictures. I’m enamored with the sesame
scented coleslaw, the potatoes served in the shape of someone’s gloved hand, and the warm bread, sliced onions, and salty pickles that dot the table. I love that the worn farm tables look like something out of my great-grandmother’s barn. But nothing, and I mean NOTHING surpasses the meat at the Salt Lick. There’s not a bad batch of meat on the menu. The ribs fall off the bone, the sausage is flavorful, and the brisket is perfectly tender and wears that pink smoke-ring of perfection we Texans crave. The only thing that will keep you from stuffing yourself like a Thanksgiving turkey is the need to save room for cobbler. Your choices are peach and blackberry, both served with Blue Bell vanilla ice cream (on request). And since they’re both too awesome to choose one over the other, I recommend you get both. Just ask for extra spoons and be prepared to share. After a big meal, four people can easily share one serving of cobbler. If you’re dead set on only ordering one, I highly recommend the blackberry.

My dinner - the sausage and brisket plate. I wish this photo was scratch-n-sniff.

Before you leave, hit the small merchandise corner by the front door. They have great t-shirts and hats, but my favorite “take aways” are the sauces. They have really, really good sauce. Cross my heart. They also sell excellent dry rubs for the home chef. If you’re too far to visit but too fascinated to pass it up, they have an online store. If you’re close enough to visit, then by all means do. Pick a nice evening with cool temperatures and a great breeze. Stock an ice chest with cold beer or sodas for the kids. Throw a deck of cards or a board game in the car in case you decide to hang out in the courtyard before dinner. Skip lunch or eat light before you go, and don’t forget to wear your stretchy pants.

For more information on the Salt Lick BBQ including directions and the online store, visit their website at http://www.saltlickbbq.com/

Disclaimer: NanaBread is not tied to the Salt Lick BBQ in any way, even though she’d like to tie herself to one of those farm tables and stay until they run out of brisket and cobbler. She has never been compensated for providing feedback on the restaurant or their products. Ever. She just loves the place and can’t keep her big mouth shut. Big surprise.

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