Sunday, May 22, 2016


Peanut Butter Brownie Cake
Memorial Day is fast approaching and other summer gatherings are soon to follow.  If you are looking for an absolutely delicious dessert option to share with the crowd, you might want to give this peanut butter brownie cake a try.  Olivia made it and found it to be gooey, sweet perfection!  The bottom is a basic brownie mix of your choosing and the top  includes peanut butter, cream cheese, powdered sugar, and and heavy cream.  All that and more make for a silky smooth topping just waiting to be drizzled with chocolate sauce and sprinkled with peanuts.  This is sure to please any crowd.  Olivia and I wish you and yours a fantastic Memorial Day weekend.  Remember loved ones who have passed, honor those who have served our country and paid the ultimate price, and hold dear the loved ones with whom you share your life.


1 box brownie mix
eggs, oil, water
3/4 cup heavy cream
1/2 teaspoon vanilla
1/2 tablespoon cornstarch
12 oz. cream cheese, softened
3/4 cup smooth peanut butter
2 cups powdered sugar
1 teaspoon vanilla
chocolate sauce
salted peanuts


Preheat oven to 350 degrees or temperature on back of brownie box. Lightly grease a 9 or 10-inch spring form pan and set aside.
In large bowl, mix brownie batter according to package directions. Pour into prepared pan and bake 30-40 minutes or until set. (Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies-that’s a good time to start off with and then go from there.) Remove brownies from oven and cool completely.
In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape whipped cream into smaller bowl and set aside. In the same stand mixer bowl (no need to wash), whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again for 1 minute. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top. Refrigerate until set, at least 2 hours.
When you are ready to serve, remove sides of spring form pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.

Sunday, May 15, 2016


Are you looking for a great weekend breakfast idea or something for a special brunch?  This delicious bacon and potato breakfast quiche is a hearty, tasty choice. You can choose to make your own pie crust or you can use a store bought one if you like.  Either way you won't be disappointed. The combination of potatoes, Old Bay Seasoning, bacon, and leeks, make a flavorful combination that beautifully complement the richness of the eggs and heavy cream.  The green pepper and garlic add a zesty touch.  This quiche offers a great alternative to breakfast casseroles and the usual breakfast fare. Olivia really enjoyed this quiche when she made it and I think you will too.

  • For The Pastry Shell:
  • 1¼ cups all purpose flour
  • ½ tsp salt
  • ½ tsp sugar
  • 1 stick unsalted cold butter, cut into cubes
  • 4 Tbsp ice cold water
  • For The Filling:
  • 1 Tbsp olive oil
  • ¼ cup diced shallots
  • 2 cups diced potato, about ½ inch in size
  • ½ tsp Old Bay Seasoning
  • ¼ cup finely diced green bell pepper
  • 1 clove garlic, minced
  • 6 large eggs
  • ¾ cup heavy cream
  • 1 cup grated sharp cheddar cheese
  • 5 slices cooked bacon, roughly chopped
  • Salt and pepper to taste
  1. Preheat the oven to 375 degrees F.
  2. In a food processor, pulse the flour, salt and sugar. Add the butter gradually mixing until it's broken down into small pieces.
  3. Pour half of the ice water in while the processor is on. Add the remaining water and mix until it comes together in a ball.
  4. Place the dough into a plastic bag and let it rest in the fridge for 10 minutes.
  5. Prepare a 10 inch tart pan with a removable bottom by greasing with butter. Set aside.
  6. Roll the dough into a circle large enough to cover the tart shell, dusting well with flour as you go along.
  7. Lay the dough over the tart pan and tuck the sides into the pan, making sure not to stretch it. Trim the overhanging dough and bake blind with dried beans for about 20 minutes. Set aside when done.
  8. In a small pan heat the olive oil over a medium heat and add the shallots. Cook until soft, about 3-4 minutes.
  9. Add the bell pepper, garlic and the potatoes and continue to cook until the potatoes feel soft when poked with a sharp knife, about 15 minutes.
  10. In a separate bowl, whisk together the eggs and the cream. Add the cheese, bacon and potato mixture and gently stir.
  11. Season with salt and pepper. Carefully pour the filling into the pre-baked tart shell.
  12. Place onto a large flat cookie tray and bake for about 30 minutes and the top is golden brown.
  13. Let cool for 10 minutes before serving.