Pages

Tuesday, January 13, 2015

Chocolate Peanut Butter Pie

I am always looking for ideas to make new (and quick) desserts. Last week, I ate a Reese's Peanut Butter cup and immediately began working to recreate that same taste into a pie. Enter this recipe. It is absolutely creamy, with a great peanut butter and chocolate flavor. Also, it helps that there is absolutely no cooking! I hope that you enjoy!




Chocolate Peanut Butter Pie

Prep Time: 5 minutes                                                             Cook Time: None
Difficulty: Easy                                                                      Yields: 8 servings

Ingredients:

  • 1 prepared graham cracker crust (or a chocolate wafer crust)
  • 1 (8 ounce) package of cream cheese, softened
  • 1 cup creamy peanut butter (I use Peter Pan)
  • 1 1/4 cup confectioner's sugar
  • 1/2 teaspoon vanilla extract
  • 2 (8 ounce) tubs of Cool Whip, thawed
  • Chocolate syrup, for garnish
  • Caramel syrup, for garnish
  • 1/4 cup Mini chocolate chips, for garnish

Preparation Instructions:

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and peanut butter together. With the mixer on the lowest speed, slowly add the confectioner's sugar until well mix. Add the vanilla extract and mix again. Next, using a rubber spatula, fold one of the tubs of Cool Whip into the peanut butter/cream cheese mixture until fully mixed. Pour the mixture into the prepared graham cracker crust, making sure the mixture is even in the crust. Chill in the refrigerator for at least 1 hour (preferably 4 hours).
When ready to serve, place the other tub of Cool Whip on top of the pie and drizzle with the chocolate and caramel. Garnish with the mini chocolate chips. Enjoy!


Follow my blog with Bloglovin



Thursday, January 8, 2015

Easy Berry Trifle

Happy New Year from the A Man About Food blog! I wish nothing but the best for you as we enjoy everything that 2015 has to offer! Entering a new year always seems to bring a list of resolutions that we all try to achieve. One of my resolutions this year is to post more on this blog and not have the large chunks of time in between each post. The first recipe that I would like to share with you today is my Easy Berry Trifle. This great dessert is inspired by the Barefoot Contessa's Red Berry Trifle without all of the fuss and expense, but with all of the great flavor! This trifle has become my New Year's dessert and is really easy to put together. I hope that y'all enjoy this trifle as much as my family did! Again, Happy New Year!


Easy Berry Trifle

Prep Time: 10-15 minutes                                                       Cook Time: None
Difficulty: Easy                                                                        Yields: 6 to 8 servings

Ingredients:

  • 1 (10.75 ounce) plain frozen Sara Lee pound cake, defrosted
  • 1 cup strawberry jam
  • Raspberry di Amore liqueur (You can also use Chambord)
  • 2 half-pints fresh raspberries
  • 1 pint fresh strawberries, hulled and sliced
  • 2 (3.4 ounce) boxes Jell-O French Vanilla instant pudding (prepare as directed)
  • 2 cups cold heavy cream
  • 2 tablespoons confectioner's sugar
  • 2 tablespoons pure vanilla extract

Preparation Instructions:

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with strawberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart trifle dish, cutting the pieces to fit. Sprinkle with raspberry liqueur. Top with a layer of raspberries and strawberries, followed by the French Vanilla pudding. Repeat the layers of cake sprinkled with raspberry liqueur, raspberries, strawberries and pudding, ending with a third layer of cake jam side down and raspberries and strawberries.

Whip the heavy cream in the bowl of a very cold electric mixer fitted with the whisk attachment. When it starts to thicken, add the powdered sugar and vanilla and continue to whip until it forms stiff peaks. Using a pastry bag fitted with a large star tip, decorate the trifle with whipped cream. The trifle can sit for a while at room temperature. Enjoy!


Follow my blog with Bloglovin


Sunday, September 14, 2014

Potato, Bacon & Chive Frittata

For those people know me, know that I don't really like eating breakfast/brunch, but I LOVE breakfast/brunch food. I really like breakfast and brunch food because it is usually very simple to make and hardly ever takes a long time to make. This frittata recipe definitely fits that bill--really simple to make and only takes about 30 minutes of cook time. I hope that you enjoy this recipe!



Potato, Bacon & Chive Frittata

Prep Time: 5-10 minutes                                                            Cook Time: 30-35 minutes   

Difficulty: Easy                                                                           Yields: 4-6 servings

Ingredients:

  • 3 tablespoons unsalted butter
  • 6 to 8 slices thick-cut bacon, diced
  • 1/4 cup yellow onion, small diced
  • 2 Yukon gold potatoes, small diced
  • 1 clove of garlic, finely chopped
  • 10 extra-large eggs
  • 1/4 cup heavy cream
  • 3 tablespoons chives, chopped (plus more for garnish)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup shredded cheddar cheese

 

Preparation Instructions:

Preheat oven to 350 degrees.

In a non-stick, ovenproof skillet, melt butter over medium-high heat. Next, add bacon to the skillet and cook 4-5 minutes until bacon renders the fat. Once the fat has been rendered, remove bacon with a slotted spoon to a paper towel-lined plate or bowl. Next, add the onion, potatoes and garlic to the skillet and cook until the potatoes begin to soften (about 5-7 minutes). In a separate bowl, whisk together eggs, heavy cream, salt pepper and chives. Once potatoes are softened, add bacon back to the skillet. Next, add egg mixture to the skillet and place in the oven to bake for 15-20 minutes, or until eggs are cooked through.

Top with cheddar cheese and remaining chives. Serve immediately in slices like a pie. Enjoy!


Follow my blog with Bloglovin


Wednesday, September 3, 2014

Balsamic-Thyme Roasted Pork Loin

I recently went to the grocery store with absolutely nothing in mind to cook for Sunday dinner. Standing in the meat section, I noticed that the boneless pork loins were on sale. I immediately began to think about some of the flavors that pair well with pork. I decided to marinade the pork loin in a marinade of fresh thyme leaves and balsamic vinegar. This recipe is really simple to make, feeds an army and is bursting with flavor. I hope that you enjoy!



Balsamic-Thyme Roasted Pork Loin

Prep Time: 5-10 minutes                                                                Cook Time: 1 hour-1 1/2 hours
Difficulty: Easy                                                                              Yields: 6-8 servings

Ingredients: 

  • 1 4-pound pork loin
  • 1/2 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly ground black pepper                                           
  • 2 teaspoons Kosher salt                                                  
  • 2 cloves garlic, minced

Preparation Instructions:

Trim silver skin from the pork loin (leave the fat cap on). Place pork loin in a gallon-size Ziploc bag. Add balsamic vinegar, olive oil, thyme, Dijon mustard, pepper, salt, and garlic to the Ziploc bag and make sure that the loin is covered with marinade. Squeeze out air and seal bag. Refrigerate and marinate for at least 4 hours and best overnight.

When ready to cook pork loin, preheat your oven to 350°F. Place the pork loin in a roasting pan along with the remaining marinade.

Bake pork loin at 350°F, basting occasionally, for 1 hour to 1 1/2 hours, or until the pork loin reach 140°F on a meat thermometer. Remove from heat, loosely cover with aluminum foil and let rest for 5 minutes before slicing into the pork loin. The meat will continue to cook during resting and the temperature will rise to the desired 145°F. Slice pork and serve on a platter garnished with thyme sprigs.



Follow my blog with Bloglovin


Sunday, August 24, 2014

Coq au Vin Blanc

One of my favorite French inspired meals is Coq au Vin. This hearty, slow-cooked French peasant meal literally translates as "Rooster with Wine." Most Coq au Vin recipes nowadays are featured with chicken, capons or hens. One of the great things about this recipe is that it is really filling and is a one-pot wonder! Traditional Coq au Vin uses red wine (mostly Burgundy), but I used white wine (hence Coq au Vin Blanc) for a crisper taste. I hope that you enjoy!



Coq au Vin Blanc


Prep Time: 25 to 30 minutes                              Yields: 4 to 6 servings
Cook Time: 1 hour 30 minutes                             Difficulty: Moderate

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 pieces of thick-cut bacon, cut into lardons
  • 4 bone-in, skin-on chicken thighs
  • 6 chicken drumsticks
  • All-purpose flour, for dusting
  • Kosher salt and black pepper for seasoning
  • 1 pound carrots, peeled and diced into 1/4 inch pieces
  • 1 yellow onion, diced
  • 2 stalks of celery with leaves, diced into 1/4 inch pieces
  • 1 pound cremini (baby portabella) mushrooms, stems removed and quartered
  • 2 tablespoons sun-dried tomatoes in oil
  • 2 tablespoons chopped garlic
  • 1/3 cup brandy (I used Paul Masson)
  • 1/2 bottle (375 ml) dry white wine such as Pinot Grigio
  • 1 1/4 cups chicken stock
  • 5 fresh stems of thyme
  • 1 fresh stem of rosemary
  • 1 cup frozen whole onions
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons all-purpose flour

Preparation Instructions:

Preheat oven to 300 degrees F. 

Heat the olive oil in a heavy bottom enameled cast-iron Dutch oven. Add the bacon lardons to the pan and cook over medium heat for about 6 to 7 minutes, until lightly browned. Remove bacon with a slotted spoon to a side plate, leaving the remaining bacon grease.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper and then lightly dust the chicken pieces in flour. After this is done, brown the chicken pieces in a single layer of the pan for about 5 minutes, turning to brown evenly. (This will need to be done in separate batches and make sure not to crowd the pan.) Remove the chicken to the side plate with the bacon and continue to brown until all the chicken is done. Set aside.
One the chicken has finished browning, add the carrots, onions, celery, tomatoes, mushrooms, 3 tablespoons kosher salt and 1 1/2 teaspoons black pepper to the Dutch oven. Cook the vegetables over medium heat 8 to 10 minutes, until lightly browned. Add the garlic to the pan and cook for an additional minute and then add the brandy, scraping up any pits on the bottom of the pan. Put the bacon, chicken and any juices collected on the side plate into the Dutch oven. Add the white wine, chicken stock, thyme, rosemary and whole onions to the pot and bring to a simmer. Cover the pot with its lid and place in the oven for about 45 to 50 minutes. Remove from the oven and place on top of the stove.


Bring the Dutch oven to a simmer on top of the stove. In a separate bowl, mash the butter and flour together into a homogenous mixture and stir into the stew. Cook the stew for an additional 15 minutes. Check for seasonings and serve piping hot!



Follow my blog with Bloglovin


Monday, August 11, 2014

Beatty's Chocolate Cake

Happy birthday to me! Today is my birthday and I recently made my favorite cake--the Barefoot Contessa's Beatty's Chocolate Cake! This version of a Devil's Food Cake is chocolately, rich and definitely over the top! The secret to this cake is the cup of freshly brewed strong coffee that you add to the batter before you bake it. I don't change a single thing on this recipe and I hope that you enjoy it as much as I did!





Beatty's Chocolate Cake

Prep Time: 15-20 minutes                                                         Cook Time: 35 minutes
Difficulty: Easy                                                                                Yields: 8 servings


Ingredients:
  • Butter or shortening, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 3/4 cups good cocoa powder (I used Ghirardelli)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream, recipe follows
Chocolate Buttercream  Frosting:
  • 6 ounces good semisweet chocolate (I used Ghirardelli)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners' sugar
  • 1 tablespoon instant coffee powder
Preparation Instructions:

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Buttercream  Frosting: 
                       
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.



Follow my blog with Bloglovin




Wednesday, August 6, 2014

Southern Peach Cobbler

One of the great advantages of the summer season is the bounty of fresh fruit available. In the south, the king of all fruit in the summer (in my opinion) are peaches. The Southern Peach Cobbler recipe below is the perfect sweet note to finish a great meal on a hot day. One thing that I love about cobblers are that they are completely versatile: perfect for BBQs, potlucks and Sunday dinners. I hope that you enjoy the recipe below!


 
Southern Peach Cobbler
 
Prep Time: 20-25 minutes                                   Cook Time: 40-45 minutes
Difficulty: Easy                                                    Yields: 6-8 servings

 

Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups granulated sugar, divided
  • 1 tablespoon baking powder
  • Pinch (1/8 teaspoon) kosher salt
  • 1 cup whole milk
  • 4 cups fresh peach slices
  • 1 tablespoon lemon juice
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Preparation Instructions:

Preheat oven at 375°F. Melt butter in a 13- x 9-inch baking dish.
 
In an electric mixer fitted with a paddle attachment, combine flour, 1 cup sugar, baking powder, and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter over butter. (Do not stir)
 
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Stir in cinnamon, nutmeg and vanilla into mixture and pour over batter. (Do not stir) Sprinkle with cinnamon, if desired.
 
Bake for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.




Follow my blog with Bloglovin